Desolas Mezcal blanco is produced from the 100% Salmiana Agave, known as the “Green Giant” or “Green Maguey” due to the plant’s enormous size. The Salmiana has a low yield of liquid as compared to the size. For this reason careful artistry is needed to produce mezcal from this agave species. The piñas are cooked in above ground ovens known as “hornos” instead of an underground pit, resulting in a mezcal with a low smoke aroma.

The name Desolas is a word inspired by the sun (of the sol), positivity, light, warmth and illumination. Mezcal is understood to be a sacred gift of the sun, an artisanal spirit that is slowly and carefully produced. The sun gives life to all beings on the planet, feeds the agaves throughout their lives and is necessary for growth and harvesting. When the Salmiana agaves are ready you can taste that they have been touched by the sun.

When you try the juice of the Salmiana agave, you realize that mezcal also be herbal, crisp and fresh. The Salmiana agave grows in dry and sunny environments with well drained, sandy soil, and can take up to 25 years to reach maturity. The arid air and chalky soil of San Luis Potosi create a mezcal that unveils its terroir characteristics, exposing a flavor that is herbal and grassy.