Sombra was created as a passion project of famed sommelier and wine negociant Richard Betts of Betts & Scholls. Created as a stance against the “Vodka-ization” of Agave spirits, this is meant to jump out in a cocktail. It is 100% espadín that are first grown in the villages of San Juan del Rio and San Juan before being uprooted and planted on the slopes of the Sierras in Oaxaca. After roasting for 2 days in a stone pit with an oak fire source, the agaves are crushed in a tahona and then allowed to ferment naturally for 8 days.
Very aromatic with notes of beeswax, set honey, black pepper, toffee, freshly snapped green beans and nuts. You’ll get a little more of that green, herbal agave character we all love on the palate, along with lemon curd, black pepper and a bit more toffee. This is a sweet, peppery, palate-coating powerhouse of a mezcal.