ESPINA NEGRA

Espina Negra
Tobalá

TOBALÁ

Espina Negra Tobala is made with wild maguey Tobala in Santa Ana del Rio, Oaxaca. These agave can take 10-12 years to reach maturity and they are very small in size. The community of Santa Ana del Rio is located 80 km from Oaxaca City. There are only about 500 inhabitants of the small town, and most are involved in the production of agave and mezcal. The agaves used in this mezcal are traditionally cooked in a pit oven, milled by tahona, and double distilled in a copper still.

Espina Negra
Tepeztate

TEPEZTATE

Espina Negra Tepeztate is made with wild agave Tepeztate in Santa Ana del Rio, Oaxaca. These agave can take up to 25 years to reach maturity and can be very difficult to harvest given that they grow in obscure places like steep hillsides and cliffs. The community of Santa Ana del Rio is located 80 km from Oaxaca City. There are only about 500 inhabitants of the small town, and most are involved in the production of agave and mezcal. The agaves used in this mezcal are traditionally cooked in a pit oven, milled by tahona, and double distilled in a copper still.

Espina Negra
Jabalí

JABALÍ

Espina Negra Jabali is made with wild agave Jabali in Santa Ana del Rio, Oaxaca. These agave can take up to 25 years to reach maturity and are extremely difficult to work with, given their tendency to foam and expand during fermentation. Due to that reason, and the extremely low yield per kilo of agave, mezcal made from Jabali is very rare. The community of Santa Ana del Rio is located 80 km from Oaxaca City. There are only about 500 inhabitants of the small town, and most are involved in the production of agave and mezcal. The agaves used in this mezcal are traditionally cooked in a pit oven, milled by tahona, and double distilled in a copper still.