By hand-cutting the citrus fruit, and releasing the essential oils in the juniper berries, it is a more vibrant gin than the distillers who use frozen or dried citrus peels. Brooklyn Gin uses one Christian Carl copper pot still. They take three days to make 300 bottles of gin. Unlike mass-produced factory gins, they do everything by hand. It takes more time and effort, but they believe you can taste it in your very first sip.
Maestro Gonzalez has overdone himself with this small batch blend. The two agaves compete for supremacy in an experience as wild and subtle as the mystery that is the Central Oaxaca Valley.
On the one hand, our strongest mezcal bears witness to the annual 340 days of sun its fiery agave receives for over 7 years. On the other hand, its remarkable smoothness points to the generation after generation artisanal perfection and hospitality of the Matatlán community.
A very short lapse in oak casks leads to a rounder experience but without altogether eliminating the distinctive earthy taste that makes this Miahuatlán specialty such a remarkable appetizer
Xicaru, the Zapotec word for beautiful, reflects Fernando Santibañez’s desire to share a traditionally produced mezcal that is approachable and distinct. Using his grandmother’s recipe, Fernando makes small batches of Xicaru Mezcal with time-honored methods at a palenque in Matatlán, Oaxaca.
This mezcal showcases the 100% Agave espadin from which it’s made. Its natural smoky flavor is derived by cooking the agave in a conical stone oven on mesquite and ocote, woods native to Oaxaca.