Mezcal Union Uno

Mezcal Union Uno shines when sipped neat or with a single large ice cube, allowing its complex smoky and herbal flavors to unfold on the palate. While it's versatile enough for agave-forward cocktails, this mezcal truly comes alive in warmer weather, pairing beautifully with grilled meats, rich moles, or spicy seafood dishes that complement its robust character.

Nose: Smoky agave and citrus notes dominate, with hints of green herbs and minerals. There's a subtle earthy aroma reminiscent of wet soil after rain.

Palate: The smoke is immediately present but not overpowering. It's balanced by flavors of roasted agave, lemon zest, and black pepper. A touch of vanilla sweetness appears mid-palate, along with a slight medicinal quality typical of mezcal.

Finish: Long and warming. The smoke lingers, accompanied by a pleasant peppery spice. There's a subtle saltiness and a final note of green apple that adds brightness to the end.

Mezcal Union Uno is crafted using a blend of cultivated Espadin agave and wild-harvested Cirial agave, which are roasted in underground pit ovens before being crushed, fermented, and double-distilled in copper stills. What's particularly intriguing about their production process is their commitment to sustainability and community support, as they work with over 50 small, family-owned palenques (distilleries) across Oaxaca, helping to preserve traditional mezcal-making techniques while ensuring fair wages for local producers.

• Mezcal Union Uno employs a unique "open fermentation" process, allowing wild yeasts from the Oaxacan air to naturally kickstart fermentation. This method captures the terroir of the region in every sip, creating a truly one-of-a-kind flavor profile.
• The brand's name, "Union," isn't just clever marketing—it represents a cooperative of over 50 small family producers who work together to create the mezcal. This collaborative approach helps preserve traditional production methods while ensuring fair wages for local farmers.
• Mezcal Union Uno contains a blend of two agave species: Espadin and Cirial. While Espadin is common in mezcal production, Cirial is a rare, wild agave that takes up to 13 years to mature. Its inclusion adds complex notes of green olive and fresh herbs to the final product.