In goat shit, to be precise. Take a look at the video below where Craft Distillers‘ Ansley Coale introduces Mezcalero Special #4 with the full story on how you pull great aging characteristics from mezcal. It’s a blend of espadín and wild bicuixe but it’s also aged for six months in a pile of goat shit which, he claims, contributes to the balance in the mezcal. That’s a tradition that I’ve seen in Michoacan and always thought was just an easy way of keeping the mezcal out of people’s hands and out of the light so that it could rest but Ansley mentions another potential factor, heat generated from the manure.

This is a rare enough bottling that we haven’t been able to taste it yet so you’ll have to take Ansley’s tasting notes as reference. He makes and interesting note about color change in mezcals when they age which should contribute to that discussion. If you want to try it, order a bottle soon. There are only 120 bottles, 48 of them are at Caddel Williams.