Gracias a Dios Mexicano is double distilled in a copper alembic still in Santiago Matatlan, the “Mezcal Capital of the World.”
About this mezcal
Gracias a Dios Mexicano is made with maguey Mexicano (Agave Rhodacantha) in Santiago Matatlan, Oaxaca. The Mexicano used in this mezcal took approximately 10 years to reach maturity and were harvested from the High Mixteca region of Oaxaca. The agaves were cooked in an underground pit oven, fermented in pine-wood tubs, and double distilled in copper.
Gracias a Dios Mezcal
The team behind Gracias a Dios Mezcal opened a mezcalería in Querétaro, México in 2010. After two years of touring around Mexico in search of mezcal, they met mezcalero Oscar Hernández and were impressed by his mezcal. They decided to create a brand with Oscar and make him an equal partner. Oscar learned how to distill from his mother whose nickname is “La Jefa”.
Aside from a few special releases, Gracias a Dios is made in Santiago Matatlan, Oaxaca. It is 100% artisanal, handmade with piñas from Espadín agave and other varieties, ground and fermented in their own palenque in Santiago Matatlán, and distilled in copper by maestro mezcalero Oscar Hernández Santiago. Their Karwinskii agaves are shredded mechanically, due to the toughness of their fibers, and then tahona-crushed afterwards. All other agave used at this palenque are crushed by horse-drawn tahona only.
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