Del Que Toma El Cardenal Mezcal

Del Que Toma el Cardenal—was born in 2014 in response to the industrialization of mezcal.  With mezcal’s rise in popularity, more and more of this spirit is being produced using less-traditional methods. A small group of producers, in partnership with entrepreneurs from the city of Oaxaca de Juárez, founded Del Que Toma el Cardenal in an effort to preserve the ancestral legacy of their families and to safeguard the multi-generational wisdom that has fueled international interest in agave spirits. The producers who participate in Del Que Toma el Cardenal are from the municipality of Santo Domingo Albarradas, a Zapotec community located Oaxaca's Valles Centrales region, in the Tlacolula district.

100% Espadin (angustifolia haw); natural fermentation without chemical components in an oak wood tub, and roasted in the traditional ground oven lined with hot stones. Distillated twice in a copper still.