Powerful aromas of baked pineapple and canned pineapple juice have an earthy core. It’s all spice up front in the mouth, quickly moving to roasted tropical fruits, tender young ginger, and green bell peppers.
Made as the result of a partnership between Sazerac and Casa San Matias. The mezcals are all are produced in small batches by a co-op of 10 master mezcaleros from palanques in the Valles Centrales of Oaxaca. They distill in small batches using time-honored methods passed down by their ancestors. Utilizing locally grown and hand-harvested agave, the sutlry smoky sweetness is reached after days of slow roasting agave hearts underground. The pinas are crushed using a stone molino, then naturally fermented in wooden vats, and finally, double distilled using a copper pot still.
Made as the result of a partnership between Sazerac and Casa San Matias. The mezcals are all are produced in small batches by a co-op of 10 master mezcaleros from palanques in the Valles Centrales of Oaxaca. They distill in small batches using time-honored methods passed down by their ancestors. Utilizing locally grown and hand-harvested agave, the sutlry smoky sweetness is reached after days of slow roasting agave hearts underground. The pinas are crushed using a stone molino, then naturally fermented in wooden vats, and finally, double distilled using a copper pot still.
