Santiago Matatlán, San Dionisio, and Yautepec produce Artisanal Mezcal with their copper pot stills. They produce Doba Yej, Ensambles, and Pechuga.
The Doba-Yej is the core expression of Los Siete Misterios. In sun-soaked Oaxaca, the highest quality Maguey Espadín are roasted for distillation in a copper pot still. The resulting Doba-Yei, meaning Espadín in the ancient Zapotec language, is bright and floral with beautifully balanced citrus notes—perfect for enjoying neat or in cocktails. Artisanal Mezcal is the most common category of mezcal produced, representing 87% of the total mezcal production.
Agave type:
Agave Angustifolia Haw
Cooking:
Earth oven, using wood and river stones
Milling:
Tahona pulled by horse
Fermentation:
Open / natural wood vats with wild yeasts and spring water
Distillation:
Double in copper pot still
Tasting Notes
Nose: Lime, orange, Mexican Hawthorn, baked apple and pear, cooked agave and piloncillo with subtle smokiness.
Palate: Smooth and subtle. Reminiscent of the nose with a long, citrus-forward finish.