{"title":"Real Matlatl","description":null,"products":[{"product_id":"real-matlatl-mezcal-750ml","title":"Real Matlatl Mezcal 750ML","description":"\u003cp\u003e\u003cstrong\u003eReal Matlatl Mezcal 750ML\u003c\/strong\u003e is an artisanal Oaxacan mezcal made from 100% Espadin agave, traditionally produced in Santiago Matatlán at 5,440 feet above sea level. What distinguishes Real Matlatl from most mezcal producers is the brand's commitment to clay pot distillation—the olla de barro method—where no metal ever contacts the spirit, preserving the natural oils and essences of the agave. The broader Real Matlatl line earned significant recognition when its Tobalá expression was named Best Mezcal at the 2012 San Francisco World Spirits Competition.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: Varies by batch (artisanal production)  |  Origin: Santiago Matatlán, Oaxaca, Mexico  |  Style: Joven \/ Artisanal Espadin  |  Master Distiller: Don Tacho\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eReal Matlatl is produced under the direction of Master Distiller Don Tacho in Santiago Matatlán, a town in Oaxaca's central valleys widely regarded as the world capital of mezcal. The Espadin agave (Agave angustifolia) is slow-roasted in underground earthen pits, then naturally fermented without commercial yeasts—a process the distillery describes as fully artisanal and organic. Distillation follows the olla de barro tradition: the spirit is distilled in clay pots, with vapors collected in dried gourds and cooled through bamboo. The brand's philosophy holds that eliminating all metal contact during distillation allows the full spectrum of agave oils and essences to remain intact, yielding a mezcal with greater aromatic complexity.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e The nose opens with delicate cinnamon and warm baking spice, followed by tropical fruit and an earthy undercurrent of portobello mushroom. There is a savory, almost umami-like depth beneath the fruit.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e The entry is sweeter than expected, with ripe tropical fruit giving way to a distinctive mineral-rich mid-palate that recalls green olives and wet stone. As it develops, a sophisticated layering emerges—part fruit, part petrol-like complexity reminiscent of aged Riesling—creating a textured, multidimensional profile.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e The finish is medium-long, with warming spice and a persistent mineral backbone. Lingering earthiness and a faint olive brininess carry through to the close.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Real Matlatl\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThis mezcal rewards sipping neat in a copita or wide-mouthed clay cup, where the aromatics can fully open. A few drops of water can unlock additional fruit and earthy nuance. For cocktails, the mineral and savory character integrates well into several classics: a \u003cstrong\u003eMezcal Negroni\u003c\/strong\u003e, where the smoky earthiness plays against Campari's bitterness; a \u003cstrong\u003eOaxacan Old Fashioned\u003c\/strong\u003e (split base with reposado tequila), where the clay-pot richness adds depth; or a \u003cstrong\u003eNaked \u0026amp; Famous\u003c\/strong\u003e, where the tropical fruit notes complement yellow Chartreuse and Aperol.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eExploring traditional clay-pot-distilled mezcal for the first time\u003c\/li\u003e\n\u003cli\u003eGifting a mezcal enthusiast who values artisanal production methods\u003c\/li\u003e\n\u003cli\u003eBuilding a comparative tasting flight alongside industrial-process mezcals\u003c\/li\u003e\n\u003cli\u003eAnchoring a cocktail menu that highlights Oaxacan spirits\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does Real Matlatl taste like?\u003c\/strong\u003e Real Matlatl Espadin delivers a mineral-driven profile with tropical fruit sweetness on the entry, green olive brininess through the mid-palate, and a spice-tinged finish. The clay pot distillation gives it a distinctly earthy, savory character that sets it apart from copper-distilled mezcals.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow does Real Matlatl compare to Mezcal Unión?\u003c\/strong\u003e Both are Espadin-based mezcals from Oaxaca, but Real Matlatl's olla de barro distillation and zero-metal-contact philosophy produce a more oil-rich, savory spirit, while Mezcal Unión Joven tends toward a lighter, more overtly smoky and citrus-forward profile from copper pot stills.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Real Matlatl good for sipping neat?\u003c\/strong\u003e Yes—the layered fruit, mineral, and spice complexity makes it particularly well-suited for neat sipping, especially in a wide-mouthed vessel that allows the aromatics to develop fully.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is Real Matlatl made?\u003c\/strong\u003e Real Matlatl is produced in Santiago Matatlán, a town in the central valleys of Oaxaca, Mexico, situated at approximately 5,440 feet above sea level in the Sierra Madre Oriental Mountains. Santiago Matatlán is often called the world capital of mezcal.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Real Matlatl?\u003c\/strong\u003e Grilled meats with mole negro complement the earthy, spice-forward profile. Fresh ceviche with citrus and chili mirrors the tropical fruit notes. Aged Oaxacan cheese highlights the mineral backbone. Grilled mushrooms echo the portobello aromatics on the nose. Dark chocolate with sea salt draws out the lingering spice finish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat sizes does Real Matlatl come in?\u003c\/strong\u003e The standard expression is widely available in the 750ml bottle size.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Real Matlatl worth the price?\u003c\/strong\u003e Real Matlatl positions in the mid-range artisanal mezcal tier, where clay-pot distillation and fully traditional production methods justify a premium over industrially produced brands. For drinkers seeking authentic process-driven mezcal, it represents strong value within its category.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Real Matlatl?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe defining differentiator here is the olla de barro distillation process—clay pots, dried gourds, and bamboo cooling with no metal contact at any stage. This is not a marketing conceit; it is one of the oldest distillation methods in Mesoamerica, and it produces a fundamentally different spirit than copper- or stainless-steel-distilled mezcal. The resulting texture is oilier, the aromatics more complex, and the agave character more intact. Combined with Don Tacho's natural fermentation and slow-roasting at high altitude in Santiago Matatlán, Real Matlatl stands as a credible entry point into the world of genuinely traditional Oaxacan mezcal production.\u003c\/p\u003e","brand":"Real Matlatl","offers":[{"title":"Default Title","offer_id":44836964303017,"sku":"24662","price":39.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/real_matlatl__68469__77081__04400.jpg?v=1730475378"},{"product_id":"real-matlatl-reposado-mezcal-750ml","title":"Real Matlatl Reposado Mezcal 750ML","description":"\u003cp\u003e\u003cstrong\u003eReal Matlatl Reposado Mezcal 750ML\u003c\/strong\u003e is a traditionally produced, oak-aged mezcal made from 100% Espadin agave in Santiago Matatlán, Oaxaca. What distinguishes this reposado is its zero-metal production philosophy: no machines or metal surfaces touch the spirit at any stage except the copper pot still, a practice the producer believes preserves the essential oils and character of the agave.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e Origin: Santiago Matatlán, Oaxaca, Mexico  |  Agave: 100% Espadin  |  Aged: 6 Months in American Oak  |  Distillery: Real Matlatl Palenque, Santiago Matatlán\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eReal Matlatl operates a palenque and storefront in Santiago Matatlán, a town widely regarded as the world capital of mezcal. Situated at approximately 5,440 feet above sea level in the Sierra Madre Oriental mountains, the unique micro-climate shapes the Espadin agave from the moment it is hand-planted through hand-harvesting. The piñas are roasted in underground pit ovens lined with stone and fueled by mesquite wood, then distilled in traditional copper pot stills. The resulting spirit rests for six months in American oak casks, adding layers of warmth while the distillery's strict no-metal, no-machine approach keeps the mezcal's agave-driven character intact. Every bottle is distilled and bottled on site.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e Gentle wafts of mesquite smoke greet the nose first, followed by dried herbs and a bright lift of orange zest. Beneath those top notes, hints of exotic spices and warm oak emerge as the mezcal opens up in the glass.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e The entry is smooth and mellow, with roasted agave sweetness giving way to a mid-palate of smoked herbs and baking spices. As it develops, caramel and vanilla from the American oak casks take hold, balanced by a subtle mineral quality and lingering citrus brightness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Long and smooth, with caramel, vanilla, and toasted oak tapering gradually. A faint thread of earthy smoke persists, tying the sip back to its pit-roasted origins.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Real Matlatl Reposado\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSip it neat at room temperature to appreciate the full range of oak-influenced flavors; a few drops of water can open up the herbal and citrus aromatics further. Three cocktails that play to this reposado's strengths:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOaxacan Old Fashioned\u003c\/strong\u003e — The caramel and vanilla notes complement agave syrup and mole bitters naturally, needing little embellishment.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMezcal Paloma\u003c\/strong\u003e — Grapefruit soda brightens the smoky, citrus-forward profile without overwhelming the oak influence.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMezcal Negroni\u003c\/strong\u003e — The roasted, herbal backbone stands up to Campari and sweet vermouth, adding an earthy dimension Italian spirits alone cannot provide.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIntroducing a mezcal-curious drinker to aged expressions with an approachable, mellow profile\u003c\/li\u003e\n\u003cli\u003eGifting to a spirits enthusiast who values small-batch, artisanal production methods\u003c\/li\u003e\n\u003cli\u003eBuilding a mezcal-based cocktail menu that calls for oak-aged depth\u003c\/li\u003e\n\u003cli\u003eSide-by-side tastings comparing joven and reposado expressions within the same agave varietal\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Real Matlatl Reposado taste like?\u003c\/strong\u003e It leads with roasted agave and mesquite smoke, transitions into smoked herbs and exotic spices at mid-palate, and finishes with caramel, vanilla, and toasted oak from its six-month rest in American oak casks.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow does Real Matlatl Reposado compare to Ilegal Reposado Mezcal?\u003c\/strong\u003e Both are Espadin-based reposados from Oaxaca, but Real Matlatl's strict no-metal production philosophy and mesquite-fueled pit-roasting give it a more rustic, earth-driven character. Ilegal Reposado is more widely distributed and tends toward a slightly softer, more polished smoke profile.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs Real Matlatl Reposado good for sipping neat?\u003c\/strong\u003e Yes — the six-month oak aging smooths the spirit considerably, producing a mellow, approachable mezcal that rewards slow, contemplative sipping without the aggressive smoke some joven expressions carry.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhere is Real Matlatl Reposado made?\u003c\/strong\u003e It is produced at the Real Matlatl palenque in Santiago Matatlán, Oaxaca, Mexico, a highland town at roughly 5,440 feet elevation in the Sierra Madre Oriental mountains that is widely considered the heartland of mezcal production.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Real Matlatl Reposado?\u003c\/strong\u003e Grilled carne asada benefits from the shared mesquite smokiness. Mole negro echoes the spirit's spice and chocolate-adjacent warmth. Aged Oaxacan cheese mirrors its oak-driven caramel notes. Fresh ceviche provides a bright, acidic counterpoint to the reposado's richness. Dark chocolate with a high cacao percentage highlights the vanilla and roasted agave.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat sizes does Real Matlatl Reposado come in?\u003c\/strong\u003e The standard available format is the 750ml bottle.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs Real Matlatl Reposado worth the price?\u003c\/strong\u003e It positions as a small-batch, artisanal mezcal produced with labor-intensive, largely pre-industrial methods — hand-planted and hand-harvested agave, pit-roasting, and a no-metal production chain — which justifies its placement in the mid-premium tier relative to larger-production reposados.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Real Matlatl Reposado?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe defining feature here is commitment to a production chain that avoids metal contact with the spirit at every stage outside the copper still, a practice rooted in the belief that metal diminishes the agave's essential oils and aromatic complexity. Six months in American oak adds caramel and vanilla without burying the smoky, herbal identity earned through mesquite-fueled pit roasting. Santiago Matatlán's high-altitude micro-climate gives the Espadin agave a distinct mineral and terroir signature that factory-floor mezcals rarely capture. For drinkers seeking an artisanal reposado that tastes like the place and process that made it, this bottle delivers a genuine sense of origin.\u003c\/p\u003e","brand":"Real Matlatl","offers":[{"title":"Default Title","offer_id":44836964499625,"sku":"24663","price":59.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/real_matlatl__68469__77081__44921__11541__93669.jpg?v=1730475381"},{"product_id":"real-matlatl-alma-de-espadin-mezcal-750ml","title":"Real Matlatl Alma de Espadin Mezcal 750ML","description":"\u003cp\u003e\u003cstrong\u003eReal Matlatl Alma de Espadin Mezcal 750ML\u003c\/strong\u003e is a traditionally produced Oaxacan mezcal made from 100% Espadin agave, bottled at 45% ABV (90 proof) in a 750ml format. Distilled at 5,440 feet above sea level in Santiago Matatlán — widely regarded as the world capital of mezcal — this expression showcases the full depth of horse-drawn tahona production methods rarely seen at this scale.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: 45%  |  Origin: Santiago Matatlán, Oaxaca, Mexico  |  Joven (Unaged)  |  Master Distillers: Joel Santiago \u0026amp; Don Tacho\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eReal Matlatl operates in Santiago Matatlán, Oaxaca, nestled in the Sierra Madre Oriental mountains. The Alma de Espadin expression uses 100% Agave Angustifolia (Espadin), cooked in traditional conical earth-and-stone ovens that impart the signature smokiness associated with artisanal mezcal. After roasting, the cooked agave is crushed using a horse-pulled stone tahona — a labor-intensive method that extracts sugars more gently than mechanical shredders, preserving delicate flavor compounds. Fermentation occurs naturally in open wooden tanks before the liquid undergoes double distillation in copper pot stills under the direction of master distillers Joel Santiago and Don Tacho.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e The nose opens with distinctive portobello mushroom and damp earth, followed by green olive brine and a thread of cinnamon-tinged spice. A secondary layer of tropical fruit emerges as the mezcal opens up in the glass.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e The entry is mineral-forward with a savory, almost briny character that recalls the green olive notes from the nose. Mid-palate, the spirit shifts toward tropical fruit sweetness balanced by earthy undertones and a subtle smoky backbone. The 45% ABV provides enough structure to carry these flavors without harshness.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Medium-long, marked by lingering spice and dry minerality that recalls the volcanic Oaxacan soil where the agave grew. Gentle warmth and a faint echo of roasted agave round out the conclusion.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Alma de Espadin\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eServed neat in a copita or wide-mouthed glass at room temperature, this mezcal reveals its full aromatic range — a splash of water can further unlock the tropical fruit and mushroom layers. Its balanced 45% ABV and savory profile also make it a versatile cocktail base. A \u003cstrong\u003eMezcal Negroni\u003c\/strong\u003e benefits from the earthy minerality playing against sweet vermouth and Campari. In a \u003cstrong\u003eOaxaca Old Fashioned\u003c\/strong\u003e (split with reposado tequila), the smoky complexity adds depth without overwhelming the drink. A simple \u003cstrong\u003eMezcal Paloma\u003c\/strong\u003e allows the tropical fruit notes to harmonize with grapefruit soda.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eIntroducing mezcal newcomers to artisanal production without extreme smokiness\u003c\/li\u003e\n\u003cli\u003eBuilding a home mezcal collection anchored by a solid Espadin expression\u003c\/li\u003e\n\u003cli\u003eGifting to agave spirits enthusiasts exploring beyond mainstream tequila\u003c\/li\u003e\n\u003cli\u003eCraft cocktail experimentation with a mezcal that holds structure in mixed drinks\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does Alma de Espadin taste like?\u003c\/strong\u003e It leads with earthy minerality and savory notes of portobello mushroom and green olive, transitioning into tropical fruit sweetness with a spiced, smoky finish. The overall profile is balanced between smoke, earth, and fruit rather than dominated by any single element.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow does Alma de Espadin compare to Alipus San Andrés?\u003c\/strong\u003e Both are Oaxacan Espadin mezcals from artisanal producers, but Alma de Espadin's tahona-crushed production tends to yield a rounder, more mineral-driven character, while Alipus San Andrés often presents a brighter citrus and herbal profile. The ABV difference also matters — Alma de Espadin at 45% delivers slightly more intensity than the typical 47% Alipus bottlings, though both sit in a similar quality tier.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Alma de Espadin good for sipping neat?\u003c\/strong\u003e Yes — its 45% ABV is approachable enough for neat sipping while providing the concentration needed to appreciate the layered tasting notes. A copita glass and a few minutes of rest after pouring will reward patient drinkers.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is Alma de Espadin made?\u003c\/strong\u003e It is produced in Santiago Matatlán, Oaxaca, Mexico, a small town at 5,440 feet elevation in the Sierra Madre Oriental mountains that has earned the unofficial title of the world capital of mezcal.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Alma de Espadin?\u003c\/strong\u003e Grilled carne asada complements the smoky earthiness; fresh ceviche echoes the mineral and citrus undertones; aged Oaxacan cheese (quesillo) mirrors the savory mushroom notes; mole negro finds a natural partner in the spirit's spice and complexity; and dark chocolate with chili amplifies the warm, lingering finish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat sizes does Alma de Espadin come in?\u003c\/strong\u003e The standard format is a 750ml bottle, which is the most widely available size for this expression.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Alma de Espadin worth the price?\u003c\/strong\u003e Alma de Espadin positions as an accessible artisanal mezcal — hand-crushed with a stone tahona, naturally fermented, and double-distilled in copper — at a price point competitive with other small-batch Espadin mezcals. For drinkers seeking genuine traditional production without paying ultra-premium prices, it represents strong value within the category.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Alma de Espadin?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWhat separates Alma de Espadin from the crowded field of Espadin mezcals is the commitment to horse-drawn tahona milling — a time-intensive process that many producers have abandoned in favor of mechanical shredders. This single production choice results in a noticeably rounder texture and more nuanced mineral character. Under the guidance of Joel Santiago and Don Tacho, every stage from earth-oven roasting through double copper-pot distillation remains hands-on and small-batch. For anyone building fluency in mezcal, this bottling serves as a clear and honest reference point for what artisanal Oaxacan Espadin can be.\u003c\/p\u003e","brand":"Real Matlatl","offers":[{"title":"Default Title","offer_id":44836964565161,"sku":"24664","price":49.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/real_matlatl__68469.jpg?v=1730475385"},{"product_id":"real-matlatl-anejo-mezcal-750ml","title":"Real Matlatl Anejo Mezcal 750ML","description":"\u003cp\u003e\u003cstrong\u003eReal Matlatl Anejo Mezcal 750ML\u003c\/strong\u003e is a 750ml artisanal añejo mezcal from Santiago Matatlán, Oaxaca, made from 100% Espadin agave and aged three years in American oak casks. Produced at over 5,400 feet in the Sierra Madre Oriental Mountains under the direction of Master Distiller Don Tacho, this expression stands out for its unusually long barrel maturation — well beyond the 12-month minimum required for the añejo designation.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e Origin: Santiago Matatlán, Oaxaca, Mexico  |  Age: 3 Years in American Oak  |  Agave: 100% Espadin  |  Master Distiller: Don Tacho\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eReal Matlatl operates a palenque and storefront in Santiago Matatlán, a village widely regarded as the world capital of mezcal. The brand adheres to a strict no-metal philosophy: agave piñas are hand-planted, hand-harvested, and roasted in traditional underground pit ovens fired with mesquite wood and volcanic stone. Natural fermentation occurs without mechanical intervention, and distillation takes place in traditional copper pot stills — the only point at which metal contacts the spirit. Don Tacho personally selects the year's finest distillation for the añejo program, which then matures for a full three years in American oak casks, yielding a deeply layered expression that remains connected to its agave origins.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e Aged tobacco leaf and worn leather greet the nose first, followed by warming layers of cinnamon bark and toasted oak. A subtle undercurrent of roasted agave and mesquite smoke lingers beneath the barrel-influenced aromatics.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e The entry is velvety and round, with immediate notes of nutmeg and baking spice that transition into rich vanilla at mid-palate. Deeper flavors of dark caramel and gentle smoke emerge as the spirit opens, balanced by the herbaceous character of cooked Espadin agave that keeps the oak from dominating.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Long and warming, with cinnamon and leather carrying through to a dry, lightly smoky close. A faint sweetness of vanilla and dried fruit persists well after the final sip.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Real Matlatl Añejo\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThree years in oak have softened this mezcal considerably, making it an ideal candidate for sipping neat at room temperature or with a single cube of ice to gradually open the aromatics. A few drops of water can further reveal the roasted agave backbone beneath the barrel influence.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOaxaca Old Fashioned:\u003c\/strong\u003e The extended oak aging and vanilla-spice profile give this añejo the structure to stand in for whiskey in this modern classic.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMezcal Manhattan:\u003c\/strong\u003e Its tobacco and leather notes complement sweet vermouth beautifully, producing a rich and layered variation on the traditional cocktail.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAñejo Sour:\u003c\/strong\u003e The nutmeg and cinnamon character pairs naturally with egg white and citrus, creating a textured, dessert-like cocktail.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSipping neat after dinner as a contemplative spirit\u003c\/li\u003e\n\u003cli\u003eGifting a mezcal enthusiast seeking a longer-aged, barrel-forward expression\u003c\/li\u003e\n\u003cli\u003eIntroducing whiskey drinkers to mezcal through familiar oak and spice flavors\u003c\/li\u003e\n\u003cli\u003eBuilding a mezcal collection that spans the full aging spectrum\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does Real Matlatl Añejo taste like?\u003c\/strong\u003e It delivers a velvety combination of nutmeg, cinnamon, and vanilla from three years in American oak, layered over roasted Espadin agave and gentle mesquite smoke. Leather and aged tobacco leaf appear on both the nose and the lingering finish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow does Real Matlatl Añejo compare to Ilegal Añejo Mezcal?\u003c\/strong\u003e Both are Oaxacan mezcals aged in American oak, but Real Matlatl's three-year maturation is significantly longer than the roughly 13 months Ilegal Añejo spends in barrel. This extended aging gives Real Matlatl a more pronounced oak and spice character with deeper vanilla notes.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Real Matlatl Añejo good for sipping neat?\u003c\/strong\u003e Yes — the three-year oak aging rounds out any rough edges and builds layers of spice and sweetness that reward slow, unhurried sipping without the need for mixers or ice.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is Real Matlatl Añejo made?\u003c\/strong\u003e It is produced at a traditional palenque in Santiago Matatlán, Oaxaca, Mexico, situated at approximately 5,440 feet above sea level in the Sierra Madre Oriental Mountains — a region historically recognized as the birthplace of mezcal.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Real Matlatl Añejo?\u003c\/strong\u003e Mole negro complements the spirit's cinnamon and tobacco notes. Dark chocolate with a high cacao percentage mirrors its vanilla and oak sweetness. Grilled lamb chops echo the mesquite smokiness. Aged Manchego or Oaxacan string cheese (quesillo) matches the buttery texture. Pecan pie aligns with the warm baking-spice profile.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat sizes does Real Matlatl Añejo come in?\u003c\/strong\u003e The standard offering is a 750ml bottle, which is the most widely available format for this expression.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Real Matlatl Añejo worth the price?\u003c\/strong\u003e It positions as a premium artisanal mezcal, and the three-year aging period — more than double the añejo minimum — along with the entirely hand-made, no-metal production process justifies its placement above entry-level aged mezcals.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Real Matlatl Añejo?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWhat separates this añejo from most competitors is time. Three years in American oak is exceptionally long for mezcal, where many añejos sit for just over a year. That extended maturation, combined with a production philosophy that forbids metal contact at every stage except the copper still, preserves the essential Espadin agave character while adding unusual depth and complexity from the barrel. Under Don Tacho's oversight, only the finest distillation of each harvest enters the aging program, making each release a curated selection rather than a mass-produced spirit.\u003c\/p\u003e","brand":"Real Matlatl","offers":[{"title":"Default Title","offer_id":44836964761769,"sku":"24665","price":69.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/real_matlatl__68469__77081.jpg?v=1730475388"},{"product_id":"real-matlatl-pechuga-mezcal-750ml","title":"Real Matlatl Pechuga Mezcal 750ML","description":"\u003cp\u003e\u003cstrong\u003eReal Matlatl Pechuga Mezcal 750ML\u003c\/strong\u003e is a triple-distilled, pechuga-style mezcal from Santiago Matatlan, Oaxaca, bottled at 48% ABV (96 proof) in a 750ml format. This expression stands apart through its use of a chicken breast suspended during a third copper-alembic distillation, following the personal recipe of its Maestro Mezcaleros — a method that adds layered complexity and savory depth to a 100% Espadin agave base.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: 48% (96 proof)  |  Origin: Santiago Matatlan, Oaxaca, Mexico  |  Pechuga Style (Triple-Distilled)  |  Maestro Mezcaleros: Joel Santiago \u0026amp; Don Tacho\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eReal Matlatl is produced in Santiago Matatlan, a town widely regarded as the world capital of mezcal. The brand's Pechuga expression begins with 100% Espadin agave (Agave angustifolia) roasted in a traditional conical earth oven, then milled using a stone tahona pulled by horse — a labor-intensive technique that extracts sugars more gently than mechanical crushers. After natural fermentation in open wooden vats, the liquid undergoes two distillations in copper alembic stills, then a critical third distillation during which a raw chicken breast (pechuga) is suspended inside the still. This process, guided by the proprietary recipe of Maestro Mezcaleros Joel Santiago and Don Tacho, imparts a subtle richness and silky texture that distinguishes pechuga mezcals from their twice-distilled counterparts.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e Initial waves of roasted agave and light woodsmoke give way to something more delicate — soft floral hints and an underlying mineral quality that reflects the earthen-oven cooking process. A faint savory nuance emerges as the spirit opens up in the glass.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e The entry is clean and slightly sweet, with cooked agave and citrus peel arriving first. At mid-palate, the influence of the pechuga distillation becomes apparent: a subtle meatiness weaves through layers of stone fruit and warm spice. The triple distillation contributes a noticeably smooth, rounded texture without stripping the spirit of its artisanal character.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Medium-long with lingering smoke, dried herbs, and a gentle minerality. The finish resolves cleanly, leaving a whisper of salinity and roasted agave on the palate.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Real Matlatl Pechuga\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThis is a mezcal best explored neat or with a few drops of water to unlock the subtle nuances introduced by the pechuga distillation. Serve at room temperature in a wide-rimmed copita or jicara to appreciate the aromatic complexity. For cocktails, it brings distinctive depth to a \u003cstrong\u003eMezcal Negroni\u003c\/strong\u003e, where its savory character balances the sweetness of vermouth; a \u003cstrong\u003eOaxacan Old Fashioned\u003c\/strong\u003e, where its smoky-yet-smooth profile pairs well with agave syrup and mole bitters; and a \u003cstrong\u003eNaked and Famous\u003c\/strong\u003e, where the pechuga's layered complexity stands up to Chartreuse and Aperol without being overpowered.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eMezcal enthusiasts exploring the pechuga sub-category for the first time\u003c\/li\u003e\n\u003cli\u003eGifting to a spirits collector who values artisanal, small-production agave spirits\u003c\/li\u003e\n\u003cli\u003eServing as the centerpiece of a mezcal tasting flight alongside joven and tobala expressions\u003c\/li\u003e\n\u003cli\u003ePairing with a traditional Oaxacan meal featuring mole or barbacoa\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does Real Matlatl Pechuga taste like?\u003c\/strong\u003e Real Matlatl Pechuga delivers roasted agave sweetness layered with subtle savory and smoky notes, a hallmark of the pechuga distillation process. The triple distillation gives it a notably smooth, rounded mouthfeel compared to standard twice-distilled mezcals.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow does Real Matlatl Pechuga compare to Los Siete Misterios Pechuga?\u003c\/strong\u003e Both are Oaxacan pechuga mezcals, but Real Matlatl is triple-distilled at 48% ABV using a stone tahona milling process, while Los Siete Misterios Pechuga is typically produced at a similar proof with its own distinct mezcalero recipes. The tahona milling and additional distillation pass in Real Matlatl tend to produce a smoother, more refined texture.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Real Matlatl Pechuga good for sipping neat?\u003c\/strong\u003e Yes — sipping neat is the ideal way to experience this mezcal, as the pechuga distillation introduces delicate savory and textural nuances that are best appreciated without dilution or mixers.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is Real Matlatl Pechuga made?\u003c\/strong\u003e Real Matlatl Pechuga is produced in Santiago Matatlan, a town in the Oaxaca region of Mexico that is often called the world capital of mezcal. The spirit is made under the supervision of Maestro Mezcaleros Joel Santiago and Don Tacho.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Real Matlatl Pechuga?\u003c\/strong\u003e Oaxacan mole negro complements the spirit's earthy smoke; grilled chapulines (grasshoppers) mirror its savory depth; dark chocolate with sea salt highlights its mineral finish; slow-roasted barbacoa echoes the roasted agave sweetness; and aged Oaxacan cheese provides a creamy counterpoint to the spirit's spice.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat sizes does Real Matlatl Pechuga come in?\u003c\/strong\u003e Real Matlatl Pechuga Mezcal is available in the standard 750ml bottle format.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Real Matlatl Pechuga worth the price?\u003c\/strong\u003e Real Matlatl Pechuga positions as a premium artisanal mezcal, reflecting the labor-intensive tahona milling, natural fermentation, and rare third pechuga distillation that go into each batch. Within the pechuga category, it represents a strong value for those seeking a traditionally produced, small-batch expression.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Real Matlatl Pechuga?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePechuga mezcal sits at the pinnacle of traditional mezcal-making, and Real Matlatl's version stands on a foundation of genuinely artisanal production: horse-drawn tahona milling, wooden-vat fermentation, and a full three passes through copper alembic stills. The third distillation with a chicken breast follows the personal recipe of Joel Santiago and Don Tacho, lending a savory dimension and silky body that cannot be replicated through standard double distillation. The brand's Tobala expression earned Best Mezcal at the 2012 San Francisco World Spirits Competition, signaling the quality of the mezcaleros behind this range. For anyone serious about agave spirits, Real Matlatl Pechuga represents an authentic, hands-on approach to one of mezcal's most revered traditions.\u003c\/p\u003e","brand":"Real Matlatl","offers":[{"title":"Default Title","offer_id":44836964860073,"sku":"24666","price":79.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/real_matlatl__68469__77081__44921__11541.jpg?v=1730475391"},{"product_id":"real-matlatl-olla-de-barro-mezcal-750ml","title":"Real Matlatl Olla de Barro Mezcal 750ML","description":"\u003cp\u003e\u003cstrong\u003eReal Matlatl Olla de Barro Mezcal 750ML\u003c\/strong\u003e is an artisanal Espadin mezcal from Santiago Matatlán, Oaxaca, double-distilled entirely in traditional clay pots at 750ml. What distinguishes this expression from most mezcals on the market is its olla de barro distillation method — a centuries-old technique in which the spirit never contacts metal, with the brand and Master Distiller Don Tacho asserting that this preserves the full efficacy of agave oils and essences.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: Varies by batch (artisanal proof)  |  Origin: Santiago Matatlán, Oaxaca, Mexico  |  Agave: Espadin (Angustifolia)  |  Distillery: Real Matlatl — Master Distiller Don Tacho \u0026amp; Joel Santiago\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eReal Matlatl operates in Santiago Matatlán, widely regarded as the world capital of mezcal, at an elevation of 5,440 feet in the Sierra Madre Oriental Mountains. Production follows deeply traditional methods from start to finish: Espadin agave hearts are roasted in a conical underground oven lined with earth and stone, then crushed using a stone tahona mill pulled by horse. The mash ferments naturally in open wooden vats before undergoing double distillation in clay pot stills. During distillation, vapors are collected in dried gourds and cooled through bamboo tubing — a process that eliminates all metal contact. This pre-Hispanic technique yields a spirit with a distinct textural and aromatic fingerprint that copper-distilled mezcals cannot replicate.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e The nose opens with damp clay and roasted agave before moving into mineral-driven territory. Subtle green olive and dried herb notes emerge as the spirit opens in the glass.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e The entry is soft and rounded, with an immediate earthiness that reflects the clay-pot distillation. Mid-palate, mineral and light smoke interweave with herbaceous agave sweetness. The texture carries a distinctive silkiness not typical of copper-distilled expressions.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Medium to long, with lingering mineral, dried earth, and a faint wisp of wood smoke. The clay-pot character leaves a clean, almost chalky dryness on the palate.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Olla de Barro\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThis mezcal is best enjoyed neat at room temperature in a wide-mouthed copita or clay cup, which allows its mineral complexity to fully express itself. A few drops of water can open up additional earthy nuances. For cocktails, its clay-pot character brings uncommon depth to the following:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOaxacan Old Fashioned\u003c\/strong\u003e — The mineral earthiness stands up to agave syrup and mole bitters without losing definition.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMezcal Negroni\u003c\/strong\u003e — Clay-pot smoke and herbal notes complement Campari's bitterness in a way that rounds the drink beautifully.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNaked \u0026amp; Famous\u003c\/strong\u003e — The spirit's silky texture and dry finish balance the sweetness of yellow Chartreuse and Aperol.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eMezcal enthusiasts exploring traditional clay-pot distillation methods\u003c\/li\u003e\n\u003cli\u003eGifting to someone who values pre-Hispanic production heritage\u003c\/li\u003e\n\u003cli\u003eSide-by-side tastings comparing copper vs. clay pot distillation\u003c\/li\u003e\n\u003cli\u003eAdding an artisanal anchor to a curated agave spirits collection\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does Olla de Barro taste like?\u003c\/strong\u003e This mezcal is defined by an earthy, mineral-forward profile with green olive undertones, roasted agave, and a distinctive silky texture attributed to its clay-pot distillation.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow does Olla de Barro compare to Del Maguey Vida?\u003c\/strong\u003e Both are Espadin-based mezcals from Oaxaca, but Del Maguey Vida is distilled in copper pot stills, producing a brighter, more overtly smoky profile. Real Matlatl Olla de Barro's exclusive use of clay pots yields a rounder, more mineral-driven spirit with a softer texture.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Olla de Barro good for sipping neat?\u003c\/strong\u003e Absolutely — clay-pot distillation produces a particularly smooth and complex mezcal that rewards slow, contemplative sipping. Serving it at room temperature in a copita allows the full mineral and earthy character to emerge.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is Olla de Barro made?\u003c\/strong\u003e It is produced by Master Distiller Don Tacho in Santiago Matatlán, Oaxaca, Mexico, at an elevation of 5,440 feet in the Sierra Madre Oriental Mountains. Santiago Matatlán is widely recognized as the world capital of mezcal.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Olla de Barro?\u003c\/strong\u003e Its earthy minerality pairs naturally with mole negro, whose complex spice and chocolate notes mirror the spirit's depth. Grilled cactus and fresh cheese complement its herbal side. Chapulines (toasted grasshoppers with lime and chili) are a classic Oaxacan match. Aged gouda or Manchego echo the chalky, mineral finish. Ceviche with citrus and serrano pepper brightens the palate between sips.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat sizes does Olla de Barro come in?\u003c\/strong\u003e The standard commercially available size is 750ml.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Olla de Barro worth the price?\u003c\/strong\u003e This expression positions as a premium artisanal mezcal, justified by entirely handmade production — horse-drawn tahona milling, natural open-air fermentation, and labor-intensive clay-pot distillation with gourd and bamboo collection. For the category, it represents genuine small-batch craft at a level that mass-produced mezcals cannot approach.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Olla de Barro?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe defining feature of Real Matlatl Olla de Barro is total elimination of metal contact during distillation — a claim very few mezcal producers can make. This pre-Hispanic technique, using clay pots, dried gourds, and bamboo cooling, produces a spirit with a texture and mineral profile fundamentally different from copper-distilled mezcals. Under the hands of Don Tacho, every step from roasting to bottling follows methods unchanged for generations, at an elevation and microclimate that influence the agave and fermentation alike. For anyone seeking mezcal rooted in living tradition rather than commercial convention, this is among the most authentic expressions available.\u003c\/p\u003e","brand":"Real Matlatl","offers":[{"title":"Default Title","offer_id":44836965023913,"sku":"24667","price":99.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/real_matlatl__68469__77081__44921.jpg?v=1730475395"},{"product_id":"real-matlatl-tobala-mezcal-750ml","title":"Real Matlatl Tobala Mezcal 750ML","description":"\u003cp\u003e\u003cstrong\u003eReal Matlatl Tobala Mezcal 750ML\u003c\/strong\u003e is a 48% ABV artisanal mezcal distilled from Tobala agave in Matatlan, Oaxaca, Mexico. This expression earned a Double Gold medal and Best Mezcal designation at the 2012 San Francisco World Spirits Competition, a distinction that signaled its arrival as one of the most compelling Tobala mezcals available.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: 48%  |  Origin: Matatlan, Oaxaca, Mexico  |  Tobala Agave  |  Distillery: Tacho Fabrica de Mezcal\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eReal Matlatl is produced at Tacho Fabrica de Mezcal in the central valley of Matatlan, Oaxaca — a town widely recognized as the world capital of mezcal. The distillery adheres to a strict non-industrial philosophy: Tobala agave is hand-planted and hand-harvested, then cooked in conical underground ovens using mesquite wood and stone. Crushing is done with a stone tahona pulled by horse, and fermentation takes place in open wooden tanks using only ambient yeast. Double distillation occurs in traditional copper alembic stills, though the distillery also preserves the ancient olla de barro method — clay pot distillation with vapors collected in dried gourds and cooled through bamboo. Central to the production ethos is the belief that metal contact beyond the copper still reduces the agave's natural oils and essences, so no other machinery or metal touches the liquid at any stage.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e The nose opens with pronounced herbal and floral character, suggesting dried wildflowers and green herbs. Beneath the initial lift, subtle minerality and earthy sweetness from the roasted Tobala agave emerge.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e Entry is remarkably clean, moving quickly into a layered mid-palate of Provençal herbs — thyme, rosemary, and lavender come to mind. Sardinia berry-like brightness adds a tart, fruity dimension that balances the herbal core. At 48% ABV, there is enough heat to carry the flavors without overwhelming them.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e The finish is medium-long with lingering herbal dryness and a faint smokiness from the underground pit roasting. A delicate mineral note persists alongside traces of green agave sweetness.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Real Matlatl Tobala\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis mezcal is best experienced neat at room temperature, sipped slowly to appreciate the Tobala agave's complex herbal and floral profile. A few drops of water can further open the aromatic layers without diluting the structure. For cocktails, the Tobala's distinctive character works well in a \u003cstrong\u003eMezcal Negroni\u003c\/strong\u003e, where its herbaceous depth pairs naturally with Campari's bitterness; a \u003cstrong\u003eNaked and Famous\u003c\/strong\u003e, where the floral notes complement yellow Chartreuse and Aperol; and an \u003cstrong\u003eOaxaca Old Fashioned\u003c\/strong\u003e, where the clean agave flavor and light smokiness create an elegant foundation alongside agave syrup and mole bitters.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eGifting a mezcal enthusiast who values traditional, small-batch production\u003c\/li\u003e\n\u003cli\u003eExploring the Tobala agave varietal alongside other single-agave expressions\u003c\/li\u003e\n\u003cli\u003eServing as a centerpiece pour at a curated spirits tasting\u003c\/li\u003e\n\u003cli\u003eMarking a special occasion with a Double Gold award-winning mezcal\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Real Matlatl Tobala taste like?\u003c\/strong\u003e It presents a clean, herbal, and floral flavor profile with notes of Provençal herbs, tart wild berries, and subtle roasted agave sweetness, all carried by a moderate 48% ABV.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Real Matlatl Tobala compare to Del Maguey Tobala?\u003c\/strong\u003e Both are single-village Oaxacan mezcals made from Tobala agave, but Real Matlatl is bottled at a higher 48% ABV (versus Del Maguey Tobala's typical 45%) and is produced with a strict no-metal-contact philosophy using horse-drawn tahona and open wood fermentation. The two represent different mezcalero traditions within the same agave varietal.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Real Matlatl Tobala good for sipping neat?\u003c\/strong\u003e Yes — the 48% ABV and remarkably clean distillate make it an excellent neat-sipping mezcal, particularly for those who appreciate herbal and floral complexity over heavy smoke.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Real Matlatl Tobala made?\u003c\/strong\u003e It is produced at Tacho Fabrica de Mezcal in the central valley of Matatlan, Oaxaca, Mexico, a region considered the heartland of mezcal production.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Real Matlatl Tobala?\u003c\/strong\u003e Grilled shrimp with lime and chili complement the agave's sweetness; aged Oaxacan cheese echoes its earthy minerality; ceviche with tropical fruit mirrors the tart berry notes; mole negro provides roasted, spiced depth that aligns with the mezcal's herbal character; and dark chocolate with sea salt draws out the lingering finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat sizes does Real Matlatl Tobala come in?\u003c\/strong\u003e The standard bottle size is 750ml.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Real Matlatl Tobala worth the price?\u003c\/strong\u003e It positions as a premium artisanal mezcal, justified by the labor-intensive hand production, scarce Tobala agave, and its Double Gold medal at the 2012 San Francisco World Spirits Competition — placing it among the top tier of single-agave mezcals.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Real Matlatl Tobala?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWinning Best Mezcal and a Double Gold medal at the 2012 San Francisco World Spirits Competition remains the clearest validation of what this expression achieves. The Tobala agave varietal is notoriously difficult to cultivate — slow-growing, low-yielding, and typically found at high elevations — which makes any well-executed Tobala bottling inherently limited. Real Matlatl takes the commitment further by eliminating all metal and machine contact beyond the copper still, preserving a centuries-old Oaxacan production tradition that directly influences the final spirit's character. The result is a mezcal that foregrounds clean agave flavor, herbal complexity, and terroir-driven nuance rather than relying on heavy smoke or high proof to make an impression.\u003c\/p\u003e","brand":"Real Matlatl","offers":[{"title":"Default Title","offer_id":44836965089449,"sku":"24668","price":299.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/real_matlatl__68469__77081__44921__11541__93669__35511.jpg?v=1730475398"}],"url":"https:\/\/theliquorbarn.com\/collections\/real-matlatl.oembed","provider":"The Liquor Barn","version":"1.0","type":"link"}