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Mezcal Sacrificio Reposado tasting notes


  • Location: Tlacolula, Oaxaca
  • Agave: Espadín / A. angustifolia haw.
  • Maestro Mezcalero: Eric Hernandez and Manuel Benet
  • ABV: 40%
  • Tasting keywords: Caramel, vanilla.
  • NOM: O158X
  • Buy it today


Fresh paper, like cracking a freshly printed newspaper.


This is all about the wood and related flavors. There is a touch of fresh pine, caramel, vanilla, all of which leave a lingering impression of roundness.

Method / Background Notes

Sacrificio is made using the traditional mezcal process with contemporary adaptations. The roasting structure is described as: “Our oven is specially designed with a sub-chamber below the main pit. This structure uses less wood tan (sic) a traditional roasting pit which results in less smoky and more evenly cooked piñas.” They have a two day roast, tahona crush, and four day fermentation in wood tanks.

The distillation is two pass, first in a copper “where solids and other impurities will be separated from the liquids” second in steel where “ends and tails are removed from the body.” It seems like this process is getting more common for many mezcals, especially those in the 40% ABV range like this one.

Finally the Sacrificio Reposado is aged for three months in “half toasted French oak barrels” which reflects another ongoing trend of tequila or brandy like mezcals and it certainly shows through in the flavor of this mezcal which is very similar to a reposed tequila or a very lightly aged brandy.

Max co-founded Mezcalistas with Susan way back in 2012. Before that he was a journalist at Salon.com and The San Francisco Chronicle.

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