Xicaru Anejo has notes of vanilla and oak from the barrel aging that gives this mezcal its distinct flavor, color, and aromas.
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About this mezcal
Xicaru Anejo is made with agave Espadin in Santiago Matatlan, Oaxaca. It rests for a minimum of one year in medium-toasted, used American oak barrels and is finished to 86 proof.
Xicaru is the Zapotec word for beautiful. This name reflects mezcalero Fernando Santibañez’s desire to share his artistic creations. Using his grandmother’s recipe, Fernando makes small batches of Xicaru Mezcal at his palenque in Matatlán, Oaxaca. Its natural smoky flavor is derived by cooking the agave in a conical stone oven on mesquite and ocote, woods native to Oaxaca. The cooked agave is tahona mashed and naturally fermented in an open pine vat. Following fermentation, it is double distilled in a copper alembic, filtered and precisely blended. Fernando is extremely proud to be able share his family’s mezcal with you.