Sombra's Mezcal is made with a tip of the hat to traditional methods, as the agave piña is cooked over hot stones while covered with banana leaves. After two days of cooking, the piñas are crushed via a horse-drawn mill, fermented with wild yeasts, and double-distilled in a copper pot still. The result is a spirit with a touch of smoke, citrus notes, and an almost savory finish.
"In the mountains near San Juan and San Luis del Rio near Oaxaca, we harvest Espadín agave at elevations up to 8,000 feet. We believe that elevation is key and have found the higher we go in the Sierra, the more elegant the resultant spirit."
"This smoky mezcal is reminiscent of peated Scotch. It opens with fleeting vanilla-almond sweetness and quickly accelerates into a smoky midpalate, finishing with menthol, black pepper and an earthy hint of dark chocolate. Sip or mix. Best Buy." Wine Enthusiast 90 Points