Sacrificio is made from 100% agave, a plant
native from Mexico, grown in the arid and dry soil
from the fields and hillsides of Oaxaca.
More than 100 hectares in Oaxaca of sustainable crops of agaves like espadín and tobalá.
We only harvest the biggest, richest, best chosen agaves. We harvest agaves from 8 to 13 years old by hand.
Selected hearts or piñas are cut up and cooked with mezquite and ocote wood for 2 days. Our oven is specially designed with a sub-chamber below the main pit. This structure uses less wood tan a traditional roasting pit which results in less smoky and more evenly cooked piñas.
The grinding process with the traditional tahona to extract the juices.
The juices are collected in wooden tanks and fermented for 4 days.
Mezcal Sacrificio is first distilled in copper stills where solids and other impurities will be separated from the liquids. Mezcal will be refined during the second distillation; ends and tails are removed from the body.
Sacrificio Reposado mezcal is aged for 3 months in untoasted French oak barrels and Sacricio Añejo mezcal for 1 year.
The Fifty Best
GOLD MEDAL
2015
The Fifty Best
SILVER MEDAL
2015
Traditionally distilled and
then placed in stainless steel tanks
for 30 days to enhance the agave flavor
while softening the presence of alcohol.
Wood, herb and fruity aromas are characteristic.
Mezcal Joven (40% ALC)
Produced with double distillation from 100% Espadín (Agave angustifolia Haw.),
hand-harvested from the Oaxaca Valley plains.
Nose: Well-balanced aromas of roasted maguey blend with herbs and wet earth.
Palate: Earth, roasted agave with citrus notes.
The Tasting Panel
DOUBLE GOLD
2013 SPIRITS
San Francisco World
Spirits competition
SILVER MEDAL
2015
Intense aromas and flavors originated from combining
semi-wild and wild agaves since they are cooked,
grinded and fermented together.
Mezcal Reposado. (40% ALC)
Produced with double distillation. Aged for 3 months in half toasted French oak barrels,
resulting in a heavy bodied mezcal with exceptional red-amber colors.
Nose: Toffee and maple syrup with a subtle smoky finish.
Palate: Elegant and subtle with vanilla and and wood notes, well balanced alcohol content.
Intense aromas and flavors originated from combining
semi-wild and wild agaves since they are cooked,
grinded and fermented together.
Mezcal Añejo (Barril-Espadín). (45% ALC./VOL.)
Produced with double distillation.
Aged 1 year in half toasted French oak barrels,
resulting in a heavy bodied mezcal with exceptional red-amber colors.
Nose: Complex and varied tones of wood, vanilla,
coffee, toffee and fruit.
Palate: Well-rounded flavor. Wood, vanilla, and ripe fruit.
At the end, smoky flavor without losing the characteristic
notes of combining 2 amazing agaves.
Produced from the rare wild agave Potatorum (Tobalá).
Fully matured organically harvested agaves.
Mezcal Joven Tobalá. (45% ALC.)
Grown in the center of a wild oak forest and organically harvested,
these agaves are imbued with distinctive characteristics.
Nose: woods, fallen leaves, wildflowers, moss, stones, and rain.
Palate: fine and complex simultaneously. Sweet and floral with natural oak tones,
even when it’s never been aged.
Produced with double distillation,
the result is powerful but balanced, artisanal crafted mezcal.
2 Oz Mezcal Sacrificio
3 Oz Chilled Ginger Kombucha
Juice of 1/2 Lemon
2 Basil leafs
Crushed Ice
Place crushed ice in a cocktail glass
Pour mezcal over the ice and stir
Add Kombucha, Lemon and basil and stir again
Enjoy!
2 Oz Mezcal Sacrificio
2 Oz Hibuscus syrup
1 Oz Agave syrup
1 Oz fresh lime juice
Garnish: Wedge of orange, cardamom seeds and/or touch of cinnamon
Cubed Ice
Sea salt
To make Hibiscus Syrup you can boil 130 grams of Hibiscus leaves with 2 cups of water
then bring to a broil and reduce heat until reduction. Then add the agave syrup and chill.
Combine Hibiscus, Mezcal and dash of sea salt and shake with ice until chilled.
Strain into a tall glass and garnish
Enjoy!
1.5 Oz Mezcal Sacrificio
1 Oz Cointreau or Grand Marnier
½ Oz Agave syrup (optional)
½ Oz squeezed lime
Gusano Salt or Tajin Salt
Crushed ice
Garnish: Sea salt flakes and Lime wedges
Salt your glass (optional)
Fill Glass with crushed ice
Place ingredients on a shaker with ice and shake 15 seconds
Strain into a cocktail glass and garnish
Enjoy!
1.5 Oz Mezcal Sacrificio
1.5 Oz Chambord
1.5 Oz of Tangerine juice
2 Peppermint leaves
2 Blueberries (or raspberries)
Ice
Garnish: Tangerine, blueberries
Mix all ingredients in a shaker with ice and shake for 15 seconds
Stir into a cocktail glass
Garnish with tangerine wedges and blueberries
1 cup of Mezcal Sacrificio
1 bottle of chilled sparkling Rose
1 cup of fresh lemon juice
2/3 agave syrup
2 cups sliced peaches
3 cups mixed berries (strawberries sliced)
1 sliced lemon
1 sliced lime
Basil leaves
In a large pitcher combine all ingredients (except for the sparkling wine and basil)
Stir and chill
Add mix with wine and add the basil leaves
Add ice cubes if you want extra cold
Enjoy!
Earhartstrasse 11, CH-8152,
Glattpark
+41 79 380 8018
Av. 2 de Abril 173, Tlacolula de Matamoros, Oaxaca, 70403
Destilería Sacrificio
Manhasset, NY
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