Real Matlatl Mezcal 750ML

Real Matlatl Mezcal 750ML 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.

Quick Facts: ABV: Varies by batch (artisanal production)  |  Origin: Santiago Matatlán, Oaxaca, Mexico  |  Style: Joven / Artisanal Espadin  |  Master Distiller: Don Tacho

Production & Heritage

Real 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.

Tasting Notes

Aroma: 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.

Taste: 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.

Finish: 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.

How to Drink Real Matlatl

This 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 Mezcal Negroni, where the smoky earthiness plays against Campari's bitterness; a Oaxacan Old Fashioned (split base with reposado tequila), where the clay-pot richness adds depth; or a Naked & Famous, where the tropical fruit notes complement yellow Chartreuse and Aperol.

Best For

• Exploring traditional clay-pot-distilled mezcal for the first time
• Gifting a mezcal enthusiast who values artisanal production methods
• Building a comparative tasting flight alongside industrial-process mezcals
• Anchoring a cocktail menu that highlights Oaxacan spirits

Frequently Asked Questions

What does Real Matlatl taste like? 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.

How does Real Matlatl compare to Mezcal Unión? 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.

Is Real Matlatl good for sipping neat? 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.

Where is Real Matlatl made? 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.

What foods pair well with Real Matlatl? 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.

What sizes does Real Matlatl come in? The standard expression is widely available in the 750ml bottle size.

Is Real Matlatl worth the price? 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.

Why Real Matlatl?

The 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.