Sombra Mezcal

Richard Betts and Dennis Scholl, of Betts and Scholl fame, along with winemaker Charles Bieler of Three Thieves Winery founded this single village mezcal in 2009 much to the delight of agave enthusiasts every where. Employing 200-year old distillation methods, the organically farmed espadin agave piñas are roasted in earthen fire pits, and crushed via horse drawn tahona. The roasting method definitely imparts a concentrated smokiness that will take a margarita to a whole new level. (If it’s too smoky for your blood, try using it as a float in a traditional margarita for a more subtle effect.) Of course, the complexity and balance also lend it to sipping as well. This is very small batch production and hard to find, especially at this price. If you like mezcal do not pass this up.