top of page
Tierra BlancaBLUR.png

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



Aroma – Delicate smoke, chalk, white pepper

Taste – Slightly briny, mineral, mint, pear

Texture – Rich, soft and creamy


UPC 890780246343

ABV 48-51



bottom of page