Nuestra Soledad Santa Maria Zoquitlán

Name: Nuestra Soledad Santa Maria Zoquitlán
SKU: 944a44559d15
Availability: InStock

Mexico|

Type

Mezcal

Variety

Espadín

ABV

48%

Volume	750 mL
Aroma	Lemon zest, red pepper, tropical fruit and smoked game greet the nose.
Flavor	Big, creamy, mouthfeel, with complex palate featuring honeysuckle and sandalwood.
Finish	Exotic finish is long and nuanced with lychee, stone fruit, and savory herbs.

SKU: 944a44559d15 Category: Nuestra Soledad

Description

Santa María Zoquitlán is a village of roughly 1,600 people, set within a wondrous territory of rugged ridgelines and sweeping river basins, southeast of Santiago Matatlán. This small town is cradled by two converging river valleys and flanked with steep hillsides studded with rare agaves In the dry season, the rugged, brown vegetation blends into the rocky cliffs behind. After the rains, the region takes on a verdant hue, thanks to the rising, jade-green Zoquitlán River that winds through the valley floor, making the area rich for cultivating a wide variety of sustaining crops. Ignacio Parada, known as Don Chucho, along with his son José Parada Valera, harvest wild and semi-cultivated agaves from the rich, multi-colored mountain soils directly behind their palenque. Don ChuCho was the first mezcalero to join the Casa Cortés collective of producers in 2007. Today, he is proud to be passing along his craft to the next generation as he works side-by-side with his son to produce mezcals for Nuestra Soledad and El Jolgorio.

Country of Origin	Mexico
Region	Santa María Zoquitlán, Tlacolula

About This Brand

Nuestra Soledad is comprised of six distinct mezcals from six different producers located in various regions of Oaxaca, intended to highlight elements of terroir in mezcal production. Oaxaca is one of the most geographically diverse states in Mexico, with a wide variety of microclimates, vegetation, and ecosystems. Nuestra Soledad is made using 100% agave Espadín, cultivated in the remote mountain areas around the Valles Centrales region of Oaxaca, alongside wild vegetation and planted in varying soil types, resulting in an array of flavor profiles. Even more importantly, each mezcalero employs his own methods, often passed down through the generations. Every technique used during production, from cultivation to distillation, impacts the final character of the mezcal. The environmental diversity, combined with the human element of production, result in six unique mezcals, despite all six being made from a single agave variety: Espadín.

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