Sombra Mezcal Agave de Oaxaca Joven
Photo courtesy of Sombre Agave de Oaxaca
Awards & Recognition
- Extraordinary in the 2010 Ultimate Spirits Challenge
Where to Buy
THL: What is it?
Sombra Mezcal is produced from Espadin agave grown on the slopes of the Sierra Madre de Oaxaca mountain range in Mexico.
THL: Why should you try it?
Sombra are incredibly passionate about mezcal, and self-proclaimed control freaks. They selected the highest point in the Oaxacan Sierra Mountains on the Rio Hormigo Colorada River to provide greater access to the sun for their organically grown Espadin agave plants. Espadin agave is the genetic mother plant of the blue agave from which tequila is produced. Almost everyone in a small, nearby village grows a small patch of agave in their garden until they are large enough to survive on their own in the nearby mountains. After harvest, the agave is roasted in a deep pit called a palenque, filled with hot rocks covered by moist woven palm fibers. The pit is covered with a layer of earth to bake the agave for three to five days to absorb the smoky flavors. After cooking, the agave plants are crushed and left to naturally ferment for 10 days before they are double-distilled in a copper pot still.
THL: Who makes it?
Sombra Mezcal is a partnership between Master Sommelier Richard Betts, Entrepreneur Dennis Scholl, and wine company owner Charles Bieler.
THL: What does it taste like?
Tropical fruit, smoke, pepper, grapefruit zest
THL: How should you drink it?
Kyle Webster of St. Jack in Portland, Oregon created a cocktail that makes use of the smoky mezcal mixed blended with tequila and citrus for a delicious cocktail worth savoring.
1-1/4 ounces Sombra Mezcal Agave de Oaxaca Joven
3/4 ounce Blanco Tequila (Siete Leguas is recommended)
3/4 ounce Royal Combier liqueur
1/2 ounce fresh grapefruit juice
1/4 ounce fresh lime juice
1 dash Peychaud's Bitters
Add all ingredients to a mixing glass filled with ice. Stir well until chilled, about 30 seconds. Strain into chilled cocktail glass, and serve.
