San Luis del Rio is a small village in the district of Tlacolula, nestled into the steep hillside along a deep river valley in the mountains to the east of the Valles Centrales region of Oaxaca. Intense heat in the region results in early-ripening agave with densely concentrated sugars leading to the bold, fruity, complex profile of this mezcal. San Luis del Rio is one of the epicenters of mezcal production and almost exclusively produces Espadín. The tiny distilleries that are spread out along the river benefit from the shade from tropical fruit-bearing trees and nearby water source. Above the tree line at higher elevation, conditions are rugged and ideal for the cultivation of Espadín, with parcels of agaves plantations dotting the mountainside as far as the eye can see. It is here that Ivan and Paco Méndez uphold the legacy of their late father, Don Rafael Méndez Cruz, whose contribution to his community was immense, not only as a family man and mezcalero, but as a proponent of cultural preservation in San Luis del Rio.

San Luis del Rio is a small village in the district of Tlacolula, located in the east of the Valles Centrales region of Oaxaca, Mexico. The small village is nestled in the mountains and sits next to the Rio Hormiga Colorada (Red Ant River). San Luis del Rio is the second largest mezcal producing village in Oaxaca, almost entirely comprised of Espadín. The numerous distilleries are all situated along the banks of the river, where water is abundant, and shade is supplied by the tropical fruit-bearing trees and jungle-like conditions that hug the river in the center of the valley. Far above the tree line, on scraggly, rugged terrain, the agave fields dot the hillsides. The combination of fertile soil, an annual rainy season, high exposure, and intense heat, results in early-ripening agaves with densely concentrated sugars that, in turn, lead to the rich, bold, and complex profile of this mezcal. Nuestra Soledad San Luis del Rio is made by two mezcaleros, whose palenques are next to each other along the river. Working as a small cooperative, Rafael Mendez, along with his cousin Javier Nolasco, use traditional methods of production: roasted in earthen pit oven; milled by mule-drawn Tahona; fermented in wood tanks with river water; distilled in copper pot-stills.Tasting NotesSparkling grapefruit and citrus aromatics with wet stone and electricity. The palate has a rich and creamy mouth-feel, savory butterscotch and herbs with a long and complex finish.

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