Granja Nómada Espadín Mezcal is produced by mezcalero Hugo Quinto in San Dionisio Ocotepec, Oaxaca.
About this mezcal
Granja Nómada Espadín Mezcal is produced by mezcalero Hugo Quinto in San Dionisio Ocotepec, Oaxaca. Using mature 8-year-old agaves that are hand-selected from three nearby farms, roughly 10-15 tons of agave are harvested for each batch. Next, the harvested piñas are cooked for 6 days in an earthen pit oven fired by locally chopped oak. The cooked agaves are crushed with a tahona and then fermented in open-air wooden vats for up to 15 days. The fermented agave is double distilled in copper stills. After the first distillation, only the hearts are used in the second distillation. Finally, the mezcal is bottled at a local facility about 10 minutes away from the palenque.
Granja Nómada Mezcal
Granja Nómada Mezcal is a brand based out of a San Dionisio, located in the Central Valley of Tlacolula, Oaxaca. Granja Nómada is grown and produced under mezcalero Hugo Quinto’s supervision at his Palenque. The brand was built based on the idea of nomadic farming. “Nómada” represents the idea of a “Nomad” or “Nomadic”. The brand aims to work with multiple farmers, or “Granja’s” towards a solution to the unfair practices that exist in modern mezcal production.
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