Alcohol: 43% Alc. Vol.

Production area: region of Matatlan with Oaxaca considered as the capital of Mezcal located in the south of Mexico.

Production method: Oxomo is produced using an ancestral method that is more than 400 years old and has been passed down from generation to generation. Its production is a real journey through time, a magical process where our Maestro Mezcalero brings to life his own heritage. Agave hearts are cooked in holes in the ground. The fire heats volcanic stones. The hole is sealed to keep the heat and steam to cook the agave during 3 to 4 days. To extract the juice, the cooked agave is chopped with a machete and crushed by a horse drawn volcanic stone named Tahona. The juice is then fermented in wooden vats beforebeing distilled twice in copper stills.

Tasting notes: Oxomo is made from Espadin agave harvested after 8 to 12 years of ageing. It’s an exceptional artisanal and authentic spirit that should be enjoyed with respect. Its slow cooking method gives it deeply smoky and woody aromas. Its ageing in wooden vats gives it floral, fruity and spicy notes as well as aromas of apple, apricot, pepper, cinnamon and vanilla.

Serving suggestions: to be enjoyed neat or in cocktail in a transparent and narrow stemmed glass to concentrate the aromas. Serving temperature between 17 and 22 degrees Celsius. It can be enjoyed with fresh fruits, walnuts or almonds to enhance its aromas. Its unique taste and complex aromas make it an ideal partnerfor gastronomy like spicy or smoked dishes, cheese, guacamole, ceviche, tacos, oysters, salmon, duck breast, caramel flan, fruit sorbet.