Thirsty Thursday - Convite Mezcal

Once harvested, agave hearts are cooked in a conical pit. They are often left for some time to develop ‘hongos’ or specific molds that add flavor to the resulting mezcal. The agave hearts are then crushed using a tahona drawn by a mule, and the juice and fibers are left to ferment naturally from ambient yeasts in wooden tanks. After fermentation the mash is distilled twice in copper pot stills. The Jabalí even undergoes three distillations. Single Palenque Mezcal (produced by a single mezcalero at a single distilling facility). Convite uses a Bio-digester used to put leftover liquid back into soil safely.

Espadin Esencial – the most common agave used to produce mezcal gives off citrus zest with a touch of smoke, finished green bell pepper and briny finish. Produced in the mountains of San Baltazar Guelavila, Oaxaca.

Convite Una – first produced October 2022 for Breast Cancer Awareness month. 10% of every bottle sold goes to support FUCAM – a Mexican breast cancer charity.  Made from 8-year-old Espadin agaves.  Naturally tinted with Cochineal lending it a pink hue.