
Product Description
Produced exclusively from wild agave Salmiana that grows naturally in the deserts of the high plateau of San Luis Potosi. This floral and herbaceous mezcal comes from the village of Charcas and brings with it the right touch of sweetness to balance its delicate intensity.
Smells Like
Tastes Like
How It's Made
Maestro mezcalero Juan Manuel Perez is in charge of production of mezcal in San Luis Potosi. With a strong focus on not using timber from trees to cook the Agave, Juan instead forages for dry Salmiana leaves and the quiote stalks to use as fuel. Cooked in brick ovens and milled with tahona stone wheel and further with a unique Chilean basket press to extract the last of the agave liquid it is then fermented in natural stone pits and distilled in a copper pot still.
Product Details
ABV | |
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Agave / Plant Type | |
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Brand | |
Distillation | Double |
Master Distiller | |
Method | |
Production Region | |
Still | Copper Pot Still |
Volume | 700ml |

Rosemary –
First time trying a salmiana, and definitely a positive experience. Before pouring, from the bottle, I found quite a distinct lactic smell, however as it opened up in a copita the spirit became quite citrusy and spicy. Tasting was the real winner. The lactic taste weaved into the spices, lime with jalapeño & chili being the strongest. I found the spices remained for a long time. Smell the empty copita. It’s delightfully cheesy/lactic and remains for hours. A mezcal I’ll be repeat buying
Harrison –
Delicious and unique variety of mezcal that isn’t smoked and worth trying!
Nose: Parmesan cheese rind with underlying vegetal note
Palate: capsicum/jalapeno, cheese stuffed jalapeño poppers, lime