DOÑA LOCA Mezcal
Our mezcals are carefully distilled from pure mountain spring water — a claim few producers can make — to bring you clean agave spirits the way they’ve always made them.
Doña Loca distills in copper alembic stills. This is the traditional, mezcal way. The high sugar content of the maguey from this region and the natural spring water straight from the mountains makes this mezcal from Quiegolani is remarkably special.
MEANS “HOLY WATER” IN SPANISH
It’s what we call the spirits we bring to life, transforming spiky agave plants and their rock-hard piña hearts into smooth and magical liquids that fuel your soul and spirit, the same way that native cultures have done it for thousands of years.
We consider our mezcals and tequilas as “art in a bottle”. They’re meant to be sipped (our preference) or added into a beautiful Cocktail.
Young and un-oaked, espadín is the most common agave plant used for mezcal. Ours is grown in the pristine mountains outside of the Oaxaca valley. The espadin plant is the genetic grandfather to the blue weber agave used for tequila.
CULTIVATED PLANT | 6 – 8 YEARS
Known and enjoyed for its alleged aphrodisiac qualities for generations, Tobalà is legendary in Oaxaca. It is sweeter, and more complex than Espadín, and simply lovely to sip.
WILD PLANT | 10 – 15 YEARS
Tepeztate is also wild, and takes up to 30 years to reach maturity. It is rare, small batch, intensely flavored and delicious. Salud!