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MEZCALOSFERA DESTILADO CON ZARZAMORA 750 mL
  • MEZCALOSFERA DESTILADO CON ZARZAMORA 750 mL

MEZCALOSFERA DESTILADO CON ZARZAMORA 750 mL

PRODUCT CODE:7500463596544

$125.00

In stock

In stock

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Description
  • Mezcalosfera is the imprint for all exports from the legendary Oaxaca City mezcal library, Mezcaloteca. Each release is small and rare; a carefully selected expression from an iconic mezcalero within the community of Miahuatlán. The mezcals from the maestros in Miahuatlán are unique in their flavor profile due to the high minerality of the limestone found in the soil, as well as the high concentration of lime in the water supply. Both contribute to the marked characteristics of mezcal from this region of Oaxaca. The mezcals here are traditionally made: cooked underground, milled by oxen-pulled Tahona, open-air fermented, and distilled with small, copper pot stills that have a refrescadera on top—a feature that is typically only found in Miahuatlán and Ejutla.

    Don’t be confused, this is not “flavored mezcal”. A special release of Espadín agave distilled traditionally in Miahuatlán by maestro mezcalero Margarito Cortés, who has added fresh blackberries to the still during the second pass. The tradition of adding fruits or herbs to mezcal (as well as traditions like pechuga and gusano) is nearly as old as the spirit itself, either to change flavor and texture or for medicinal or spiritual purposes. With zarzamora (blackberry), a subtle hint of the fruit and the acid of its juice is introduced to Margarito’s famously elegant and clear expression of southern Oaxacan Espadín.

MEZCALOSFERA DESTILADO CON ZARZAMORA 750 mL

PRODUCT CODE:7500463596544

$125.00

In stock

In stock

description

Arrow down Arrow up

Mezcalosfera is the imprint for all exports from the legendary Oaxaca City mezcal library, Mezcaloteca. Each release is small and rare; a carefully selected expression from an iconic mezcalero within the community of Miahuatlán. The mezcals from the maestros in Miahuatlán are unique in their flavor profile due to the high minerality of the limestone found in the soil, as well as the high concentration of lime in the water supply. Both contribute to the marked characteristics of mezcal from this region of Oaxaca. The mezcals here are traditionally made: cooked underground, milled by oxen-pulled Tahona, open-air fermented, and distilled with small, copper pot stills that have a refrescadera on top—a feature that is typically only found in Miahuatlán and Ejutla.

Don’t be confused, this is not “flavored mezcal”. A special release of Espadín agave distilled traditionally in Miahuatlán by maestro mezcalero Margarito Cortés, who has added fresh blackberries to the still during the second pass. The tradition of adding fruits or herbs to mezcal (as well as traditions like pechuga and gusano) is nearly as old as the spirit itself, either to change flavor and texture or for medicinal or spiritual purposes. With zarzamora (blackberry), a subtle hint of the fruit and the acid of its juice is introduced to Margarito’s famously elegant and clear expression of southern Oaxacan Espadín.

store Availability

Arrow down Arrow up

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