Agua Santa Angustifolia is produced using maguey Espadin in the community of Santiago Matatlan, Oaxaca.
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|Brand:||Agua Santa Mezcal|
|Agave / Maguey:||Espadin|
|Age of plant:||7-10 years|
About this mezcal
Agua Santa Angustifolia is made with maguey Espadin (agave Angustifolia) in “The Mezcal Capital of the World” Santiago Matatlan, Oaxaca. The agaves are cooked in an underground pit oven with Oak and Pine wood. Once cooked, they are milled by horse-drawn tahona, and fermented with open-air, naturally occurring yeasts. They are then double distilled in copper pot stills.
Agua Santa Mezcal
Mezcal Agua Santa was founded by Carmen Marron, who grew up in Mexico City before pursuing a business degree in Canada, where she lives today. The brand appears to be largely her vision. The name, Agua Santa was developed during one of her many trips to Oaxaca in search of the best Mezcal. One day, while driving, Carmen got lost in the back country. She traveled through the beautiful landscape, and then came across a lovely river, set in a breathtakingly beautiful landscape. She decided to name her mezcal after the river, which was called Agua Santa, which directly translates in Saint Water or Holy Water.