Mezcal 'Matatlan'

• Mezcal produced in Santiago Matatlán, Oaxaca
• Maestro Mezcalero Gregorio Hernandez
• 100% Espadín (Agave angustifolia) grown at an elevation of over 5,500 feet
• Cooked in a conical earthen oven
• Milled using horse-driven stone tahona
• Naturally fermented in open-air wooden tanks (tinas)
• Distilled twice using traditional copper pot stills
• 47% ABV (ABV may vary batch to batch)

Dubbed the “Heart of Mezcal” in Oaxaca, Santiago Matatlán is a small community, but a major distilling town, in the district of Tlacolula. The Cortés family, of course, are among the most famous of Matatlán’s maestros and this is a benchmark example of the Espadín variety.

Tasting Notes

Dubbed the “Heart of Mezcal” in Oaxaca, Santiago Matatlán is a small community, but major distilling town in the district of Tlacolula. Accounting for nearly 60% of the mezcal produced in the state, it’s truly earned the moniker. Mezcaleros who achieve notoriety in the town do so amid the stiffest competition in all of Mexico. The Cortés family, of course, are among of the most famous of Matatlán’s maestros. The Espadín they use grows between 5,500-5,900 feet in a nearby mountain canyon, brimming with natural beauty and rich with incredible agave diversity which includes wild Tepeztate, Tobalá, and Coyote.

Produced by Maestro Mezcalero, Gregorio Hernandez, from 100% sustainably harvested Espadín (Agave angustifolia) which is cooked in a conical earthen oven, milled by stone tahona, and fermented in wooden tanks before being distilled in twice in traditional copper pot stills, this is benchmark example of the variety and the most significant distilling town in the state. 47% ABV (Alcohol will vary from batch to batch).