Produced in Oaxaca, Mexico, Contraluz Mezcal Cristalino is made from espadín agave harvested in Tlacolula and Valles Centrales. The agave is cooked in underground stone ovens and ground to extract sugars, then fermented for up to 10 days. After double distillation in copper pot stills, the mezcal is matured for about six months in charred American oak barrels. It is then filtered through activated charcoal to remove color.
It’s never overbearing or pushy, the barrel effectively tempering any lingering brashness and making for a versatile spirit, despite its unusual composition.
