Sydney’s Cantina OK! has just dropped six ultra-rare mezcals, each batch under 100 litres and sourced straight from Oaxaca.
The new lineup includes bottles from five different producers using wild agaves, traditional methods, and generational knowledge. Highlights include a clay-pot Pechuga de Pollo from Santa Catarina Minas, a wild Papalometl from Mixteca Alta, and a Cucharilla distilled from the dasylirion plant.
Each bottle has been assigned a nickname via the bar’s “Emotional Tasting” philosophy, connecting complex spirits to memories and mood.
Creative Director at MUCHO Group, Jeremy Blackmore says this latest shipment is one of their best yet. “The joy of micro mezcal, and all artisanal agave spirits, is that they’re different year to year, season to season, batch to batch. There’s no way to try them again.”
Starting as a shared hobby between friends, this concept has now evolved into a distinctive bar program, offering rare micro-batch mezcal’s, right in the heart of Sydney.
Pouring now at Cantina OK! until they run out.