New to Australian shores is this fine mezcal from Mexico. Hailing from Oaxaca, Mexico, this mezcal is made from 100 per cent organic espadin agave and is produced by Dr Ivana Saldaña.
It is made in the time-honoured artisanal way that many mezcals are made, but given that Saldaña has a PhD in the agave stuff, it’s also been carefully made. It’s roasted in a larger than usual pit oven (using less wood — and all the wood is sustainable) for between nine and ten days, it is then crushed with a tahona and undergoes a natural fermentation using only wild yeasts for between three and five days.
It’s in the country thanks to Alex McDowell of de Vino Mezcal.
For more information contact Alex McDowell on 0418 350 175.
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