Chicotona is Fort Greene neighbor Daniel Peñaloza's revival of his family mezcal brand, one that proudly follows the artisanal mezcal production process, keeping sustainability and tradition at the forefront. The agave is given ample time to mature, never harvested early, and roasted in underground, stone-lined pits that use fallen branches as tinder. Similarly, the fermentation and distillation use water that is reused throughout, avoiding any industrial rush to completion.
This process helps highlight the characteristics of the agave in each bottle. Their Espadín, Agave angustifolia, takes 7+ years to mature before harvesting which allows it to take on characteristics of the high-altitude, volcanic soil. These are further enhanced through the rest of the process in a manner that is complemented, but not overpowered, by smokiness. The end result is a greener, fresher profile than your standard pour of Espadín. Peach, pepper, pine, with a bit of citrus sparkle on the palate, followed by a whisper of spice and just the right amount of smoke. It's the Mezcal your cocktail's been waiting for and the one you'll want to sip straight, too.