Xicaru Anejo Mezcal

Xicaru Añejo is made with traditional methods from 100% Maguey espadin. It rests for a minimum of one year in medium-toasted, used American oak barrels and is finished to 86 proof. Used barrels are employed to prevent over-aging, and the higher proof helps to maintain the essential characteristics of mezcal.

Xicaru Anejo Mezcal Tasting Notes

Nose: Notes of vanilla and oak with a new aroma.

Palate: Flavor and sweetness that delicately balance with the smoke and maguey.

Finish: Smooth and clean finish.

Distillery Information

Based in Matatlán, Oaxaca, Mexico, Fernando used his grandmother’s recipe, makes small batches of Xicaru Mezcal at his palenque in Matatlán, Oaxaca. Its natural smoky flavor is derived by cooking the agave in a conical stone oven on mesquite and ocote, woods native to Oaxaca. The cooked agave is tahona mashed and naturally fermented in an open pine vat. Following fermentation, it is double distilled in a copper alembic, filtered and precisely blended. Fernando is extremely proud to be able share his family’s mezcal with you.

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