MEXICANO
Makes full-bodied Mezcals
with a touch of anise.
MEXICANO
Makes full-bodied Mezcals with a touch of anise.
Also known in certain regions of Oaxaca as Dobadan, It takes the sugars within the Mexicano around 12 years to reach maturity depending on the temperature and other environmental conditions. It finds itself at home in cooler forests that allow the Mexicano to mature slower and develop more intense flavors.
As we work with a growing number of maestros, their production means can vary. Some prefer Artisanal while others give preference to Ancestral methods.
And this significantly influences the taste of their spirits.
Launching batch summer 2023
MAESTRO Reymundo González
LOCATION Sola de Vega, Oaxaca
COLOR Cristaline
AROMA Roasted pineapple notes, molasses and fresh green chillies
BODY Creamy, full bodied
TASTE Large citric entry with a touch of chili. Evolving into floral with spices with an exceptionally long after taste
As we work with a growing number of maestros, their production means can vary. Some prefer Artisanal while others give preference to Ancestral methods.
And this significantly influences the taste of their spirits.
Launching batch summer 2023
MAESTRO Reymundo González
LOCATION Sola de Vega, Oaxaca
COLOR Cristaline
AROMA Roasted pineapple notes, molasses and fresh green chillies
BODY Creamy, full bodied
TASTE Large citric entry with a touch of chili. Evolving into floral with spices with an exceptionally long after taste
Our Distillates
Get in touch
Would you like to partner with Excomulgado and offer some of the most unique experiences to your palate? Get in touch with us to learn more about our ancestral elixir.
Get in touch
Would you like to partner with Excomulgado and offer some of the most unique experiences to your palate? Get in touch with us to learn more about our ancestral elixir.
