Destilado de Agave 'Cafe de Olla - Puebla'

• Destilado de agave produced in Tepeojuma, Puebla, Mexico
• Maestro Mezcalero Asunción Matilda Vargas
• 100% Espadilla (Agave angustifolia) capón (castrated) for one year prior to harvest to concentrate sugars
• Cooked in a traditional pit oven made of earth and stone
• Milled by hand using an axe
• Fermented in a shallow stone well
• Distilled twice using a hybrid Filipino-style pot still of clay and wood with an external condenser made of copper (refrescadera)—honestly, a totally wild still
• Botanicals added to the second distillation include cinnamon, hibiscus, clove, anise, piloncillo (raw form of cane sugar), black pepper, oregano, mandarin orange peel, and of course, coffee from Compostela, Nayarit
• Rested over 1 year before bottling
• 59% ABV (ABV may vary batch to batch)

If you’ve ever had the pleasure of tasting a warm mug of café de olla in Mexico, this mezcal will be transportive. Café de olla is a style of coffee in which the coffee grounds are essentially stewed in a single pot along with piloncillo and warm spice—most commonly canela (cinnamon). The rich, sweet profile of the brew is lovingly recreated in this mezcal, with additional botanicals filling out the subtlest aromatic notes of the heirloom coffee beans, and the generous softness of the piloncillo masking the heady proof. Move over, Espresso Martini—we’ve got something a million times better.