The Night Shift: Mezcal Artesanal

Our mezcal is born in Oaxaca, in the mountains of Matatlán, from the hands of master mezcal maker Israel Pérez Santiago, famous for creating mezcal recipes for the most demanding palates and tastes.

We have two labels, an espadín and a madrecuixe, both with flavors deeply rooted in the mezcal tradition in Oaxaca, with an artisanal process.

The espadín is a mezcal that comes from a plant cultivated for 9-10 years, when it matures and the quiote comes out, it is cut and left one more year in the ground, this makes that the resources that were going to be used to develop the quiote, stay in the root (pineapple), and gives a better Mezcal.

After distillation, the mezcal is stabilized in glass to remove the volatility of a freshly distilled mezcal, leaving it for another year. It has 46° alc/vol and its production varies from 125 to 133 bottles.

Madrecuixe is a wild mezcal, grown in the mountains in a natural way (not cultivated), this agave is 11 years old and rested in glass for 4 years, this gives it a concentration of flavor and a smoothness that invites you to taste it, without worrying about it burning.

It contains 44° alc/vol and its production is 128 bottles, there are no more than these bottles.