The Wildcard. Handcrafted Miel de Tierra Salmiana Mezcal has the classic smoky notes that have immortalized the name of the mezcal. Made exclusively from wild Salmiana Agaves.
A fine, classic mezcal that englobes a wild, yet balanced, combination of notes that separate it from the intense and selective purity that distinguish our other labels.
Made exclusively from wild Salmiana Agaves, which only grow in the secluded region of Mexquitic de Carmona, in the state of San Luis Potosi in Central Mexico. This traditional mezcal features the classic smoke and ash notes along with exotic aromas that blend perfectly to create a cascade of flavours, making it ideal for the most sophisticated Mezcal devotee.
Not your typical mezcal, neither by production nor by taste. For every bottle sold, Miel de Tierra is committed to sharing a portion of the profits in helping the natural conservation of wild honeybees in rural Mexico.
The local family tradition of Casa Miel de Tierra, hailing from the colonial towns in the South of the state of Zacatecas, declares that only local-made, virgin, white oak wood caskets can be used for resting Mezcal. The “Earth’s Honey” comes from the sweet, amber-flushed tree sap, which can only be found in virgin barrels made of fresh natural oak timber. The barrel has never been used for any finality. Its sole purpose in this Earth will only be sharing its properties to a single Mezcal batch of Miel de Tierra.
A wild and sophisticated nose with an abundance of exotic cinnamon spice and ripe mango. The palate continues with clean flavours and a doubling down of delightful spice. The subtle smoke gives the wild agave plenty of opportunity to take centre stage and its pungent flavours are felt resonating in the gently sweet and mineral finish.
Jewel of Oaxaca
- 45ml Miel de Tierra Salmiana Mezcal
- 23ml Freshly squeezed Lime Juice
- 30ml Ancho Chilli Syrup (1 teaspoon Ancho chilli powder, 1 cup of sugar, 1 cup of water - simmer for 10 minutes)
- 1/2 Grilled Ataulfo Mango, skin on, removed from pit
- Muddle cubes of cooled, skin-off mango and Ancho syrup to purée-like consistency
- Add Lime Juice and Mezcal. Fill shaker with 2/3 full of ice. Shake until chilled.
- Strain into a chilled cocktail coupe.