Sombra Mezcal Agave De Oaxaca
Sombra’s Mezcal is made with a tip of the hat to traditional methods, as the agave piña is cooked over hot stones while covered with banana leaves. After two days of cooking, the piñas are crushed via a horse-drawn mill, fermented with wild yeasts, and double-distilled in a copper pot still. The result is a spirit with a touch of smoke, citrus notes, and an almost savory finish. This smoky mezcal is reminiscent of peated Scotch.