Not mass produced, this is a delicious and authentic mezcal.
For more than 50 years Valentin Martinez Lopez, a 4th generation mezcalero residing in the remote village of San Bartolo Yautepec, Sierra Sur, Oaxaca, has produced mezcal using artisanal practices. He is one of less than 20 mezcaleros who has received the award, Tesoro Cultural del Mezcal (Cultural Treasure of Mezcal) from the Mezcal Consejo Regulador (CRM) which certifies mezcal production. San Bartolo Mezcal is a dream come true for Martinez and his grandson Daniel, who sought to represent their village and values by creating this sustainable mezcal. San Bartolo village sits 875 meters above sea level, with hot winds from the north and most rainfall in summer and autumn. The landscape includes tress of oak, prickly pear, mahogany, kapok, pine, and guanacaste with many citrus with avocado, guava, soursop, sapodilla, pitaya, cocoanut, pomegranate, mamey, sapodilla, tamarind, banana and plum.
The first San Bartolo release is a maguey Espadin grown to maturity and hand harvested, then cooked in a six-ton earthen pit with black oak for days. After cooking the agave are mashed with a horse drawn tahona and fermented in pine vats for up to seven days with native natural yeasts and their local spring water, then distilled twice in a 300L wood fired copper alembic still.