Discover what is possible…
When quality is uncompromised
Before mechanical crushers, alembic stills and metal fermentation tanks, the ancestors of today’s ancestral mezcaleros labored to produce entirely hand made mezcals. Over time, many of these production methods have been lost. However, modern day ancestral mezcaleros keeps these methods alive. We strive to honor these hard working mezcaleros and tell stories of their heritage, unique mindsets and flavors found nowhere else in the world.
Clay Pot Distilation
Clay pot distillation preserves tasting notes that are stripped when using an alembic still. In addition to a soft mouth feel, clay pot distillation allows you to taste mezcal as it was originally meant to be enjoyed.
Open air Fermentation
Open air fertilization utilizes naturally occurring airborne yeast to ferment the cooked agave. Many steps of the mezcal production process, like utilizing airborne yeast, rely on faith. A small cross placed on top of the fermenting cooked agave is a reminder of that faith.
Stone Lined Earthen Oven
Raw agave is cooked underground for days, giving mezcal it’s characteristic smokey flavor. If done correctly, the smokey flavor is subtle allowing the flavor of the agave to be the star of the flavor profile.
Text or Call 704-771-0853 for information about where to find Sin Papeles Mezcal