Xicaru Silver Mezcal, Oaxaca, Mexico

Mesquite and ocote wood give Xicaru Silver Mezcal its measured smoky character, framing the earthy, citrus, and vegetal flavours of 100% Espadín agave. Made in small batches in Matatlán, Oaxaca, this unaged mezcal follows a family recipe associated with founding maestro mezcalero Fernando Santibañez. Stone-oven cooking, tahona crushing, natural fermentation in pine vats, and double copper-alembic distillation produce a substantial yet balanced spirit, bottled at 40.5% ABV for sipping or adding an agave-driven accent to cocktails.

Product Details:

• Alcohol by Volume (ABV): 40.5%.
• Proof: 81 US proof.
• Agave: 100% Espadín.
• Cooking: Agave cooked in a conical stone oven using mesquite and ocote wood.
• Milling: Tahona method, using a stone wheel to crush the cooked agave.
• Fermentation: Natural fermentation in pine vats.
• Distillation: Double-distilled in copper alembic stills.
• Maturation: Unaged.
• Maestro Mezcalero: Fernando Santibañez.
• NOM: F193D.

Sensory Description:

Clear in appearance, Xicaru Silver opens with robust agave aromas accompanied by the wood smoke of mesquite and ocote. Earthy flavours lead the palate before citrus brings lift to the rich, vegetal maguey character. Its substantial body gives these flavours weight, while the dry profile keeps the spirit focused. Smoke remains a complementary thread through a lasting finish that closes cleanly, allowing the agave to remain central.

Distiller's Background:

Xicaru takes its name from the Zapotec word for beautiful and draws its identity from Fernando Santibañez’s family heritage in Oaxaca. Launched in 2013, the brand developed around his grandmother’s recipe and a production partnership with a palenque in Matatlán. Fernando oversaw production until his death in 2019, after which his wife and daughter continued his responsibilities. The jaguar on the label honours the Santibañez family’s roots in Tehuantepec and the animal’s associations with strength and agility in Zapotec culture. Traditional stone-oven cooking, tahona milling and copper distillation remain central to the Silver expression.

Serving Suggestions:

Serve around 18–22°C in a copita or small tulip-shaped glass, taking small sips to explore the transition from earth and smoke to citrus and vegetal agave. Orange slices and a little chilli salt make a useful accompaniment, served alongside rather than added directly to the spirit. In cocktails, try a mezcal Margarita or a grapefruit highball, where fresh citrus complements its clean finish. Pair with grilled mushrooms, charred corn with lime, fish tacos or roast pork with salsa verde. Toasted pepitas and lightly salted tortilla chips offer simpler snack options that leave room for the mezcal’s agave character.