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The Jiménez family discovered a small vein of chalky, white soil on their farm, and they planted 3 small batches of Espadin in the unique soil.  The chalky, Champagne-esque soil gives this Mezcal a deep minerality. 

MAESTRO Enrique Jiménez

 

MAGUEY Espadín A. Angustifolia

 

VILLAGE Santiago Matatlán, Oaxaca

 

OVEN/FUEL Earthen pit with volcanic rock / black oak

 

MILL Tahona

 

FERMENT Wild fermented, pine vats

 

DISTILLATION 2X 500 liter alembic of copper

 

NOTES 

Aroma – Delicate smoke, chalk, white pepper

Taste – Slightly briny, mineral, mint, pear

Texture – Rich, soft and creamy

 

UPC 890780246343

ABV 48-51

750ml

TIERRA BLANCA

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