Dixeebe Chuparrosa Mezcal is a small-batch expression produced by maestro mezcalero Valentín Cortés in Santiago Matatlán, Oaxaca. It is crafted from Chuparrosa agave, a naturally occurring hybrid of Agave angustifolia and Agave americana. This uncommon agave variety is native to the Sierra Sur region of Oaxaca. The mature agaves are roasted in a traditional underground pit oven. After cooking, they are crushed using a stone tahona before undergoing natural fermentation. The fermented agave is then double-distilled in copper stills. The resulting mezcal offers citrus, tropical fruit, herbal, sweet spice, cooked agave, and earthy notes. Bottled at 55% ABV, it delivers a bold texture and a long, warming finish. Each limited batch reflects the Cortés family’s generations of traditional mezcal production.

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