Macheatazo Salmaana (750 ml)

Macheatazo works with wild-harvested agave in the tradition of Oaxacan palenqueros who have roasted piñas in underground earthen pits for generations — a method that drives smoke deep into the fibres before fermentation even begins.

The Salmiana variety is notable within Oaxacan mezcal: a large, slow-maturing agave whose thick, starchy heart yields a spirit with pronounced vegetal weight and a distinctly waxy, mineral character that sets it apart from the more common Espadín expressions. Central Oaxaca's valley floors and mid-elevation hillsides provide the dry, rocky soils and dramatic diurnal temperature swings that concentrate sugars slowly over the agave's long maturation cycle.

Production follows traditional palenque protocol: earthen-pit roasting of the piñas, open-air fermentation in wooden vats using ambient wild yeast, and double distillation in copper pot stills. The spirit is bottled without chill-filtration, preserving the natural oils responsible for its viscous texture.

Salmiana is rarely bottled as a single-variety expression — most producers blend it or use it for ensemble batches — making this an uncommon opportunity to taste the variety uncut. Drink now or hold; the raw agave character will not soften significantly with time.