Produced in the small distillery La Esperanza in Santa Catarina Minas, Oaxaca, Tio Pedro's mezcal is created in the ancestral style. It is a true embodiment of traditional mezcal craftsmanship. Crafted by the seasoned maestro this mezcal reflects over five decades of distilling experience and passion. At 62, Tio Pedro built his own distillery, La Esperanza, where he continues the centuries-old tradition of distilling in clay pot stills made in Santa María Atzompa.

This mezcal is made from Arroqueño agave, a variety known for its lengthy maturation period of up to two decades. Sourced from the deep hills of Sola de Vega, the agave is roasted for five days using encino oak firewood, adding depth and complexity to the spirit. The hand-mashed agave then undergoes a ten-day fermentation in pine tanks before the final distillation in clay pot stills. The result is a mezcal with a unique profile, characterized by its fullness of flavor and mineral texture.

Tio Pedro's nephew Lalo and his extended family assist him in this ancestral production method, ensuring the continuation of these traditional techniques. The nose of 5 Sentidos Arroqueño Tio Pedro Mezcal is rich with notes of banana, cream cheese, and sweet potato. The palate is influenced by the clay, revealing flavors of strawberry shortcake and blueberry. It's a mezcal that stands out for its boldness and honeyed sweetness.

With batch sizes often small due to the capacity of his production methods, each bottle of this mezcal is a testament to Tio Pedro's dedication to quality and tradition. This mezcal is not just a drink, but a narrative of heritage, skill, and the natural landscape of Oaxaca.