Sombra Mezcal was created by Richard Betts as an alternative to the cheapening of mezcals made for use in cocktails. As of 2017, Sombra is produced at a single company-owned palenque with a focus on sustainability.
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|NOM-F368D, NOM-O223X, NOM-O318X, NOM-O41X, NOM-O72X
|0693A0452299A, opens in new window
|Isaias Martinez Juan
|San Juan del Rio, San Luis del Rio
|Age of plant:
|https://www.sombramezcal.com/, opens in new window
About this mezcal
Sombra Mezcal was first exported to the United States in 2006 and was made with agave Espadin in San Juan and San Luis del Rio, areas steeped in mezcal history. As of 2017, Sombra has been produced at a single company-owned palenque with a focus on sustainability. The agaves are grown organically high in the mountains of San Juan del Rio, Oaxaca. The Sombra brand is a staple in many unique cocktails. Though it is well-suited for mixed drinks, sipping neat it carries a high note of citrus that warms the palate with a clean and fruit driven finish.
In 2020, the bottle design and label was updated to resemble a vaso veladora, a common mezcal drinking vessel.
- Double Gold Medal Winner at the 2016 SF Spirits Competition
Sombra is Spanish for “Shadow.” The brand was started as a passion project of famed sommelier and wine aficionado Richard Betts. In March of 2017, Davos Brands acquired a controlling interest in the Sombra Mezcal brand. Richard Betts remains a minority equity holder and is the current Global Brand Ambassador.
In 2017, Sombra became one of a few mezcal brands that owns and operates its own palenque with a focus on environmentally friendly production methods. For example, the agaves are crushed with a solar-powered millstone instead of using donkeys as animal labor. Additionally, the Sombra Adobe Brick Project uses agave fibers left over from distillation to create upcycled bricks which are used to build homes for earthquake victims in Mexico.
Not all “mezcal” is created equal(ly) on Mezcalistas