Sombra Joven Mezcal

Sombra was created as a passion project of famed sommelier and wine negociant Richard Betts of Betts & Scholls. Created as a stance against the “Vodka-ization” of Agave spirits, this is meant to jump out in a cocktail. It is 100% espadín that are first grown in the villages of San Juan del Rio and San Juan before being uprooted and planted on the slopes of the Sierras in Oaxaca. After roasting for 2 days in a stone pit with an oak fire source, the agaves are crushed in a tahona (stone wheel) and then allowed to ferment naturally for 8 days.

Sombra Joven Mezcal Tasting Notes

Nose: Very aromatic with notes of beeswax, set honey, black pepper, toffee, freshly snapped green beans and nuts.

Palate: You’ll get a little more of that green, herbal agave character we all love on the palate, along with lemon curd, black pepper and a bit more toffee.

Finish: This is a sweet, peppery, palate-coating powerhouse of a mezcal.

Distillery Information

In the mountains near San Juan and San Luis del Rio near Oaxaca, they harvest espadin agave at elevations up to 8,000 feet. They believe that elevation is key and have found the higher they go in the Sierra, the more elegant the resultant spirit.

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