WE ARE
SUSPIRO DEL ALMA — ARTISANAL OAXACAN MEZCAL
A tribute to the life of a young dreamer, a member of our latest generation. Crafted in San Dionisio Ocotepec, Oaxaca, with Espadín agave.
His dream: to take the agricultural strength, a family tradition of our roots in Veracruz, and fuse it with the ancestral magic of Oaxacan mezcal.
His light left us early, yet inspired us with the strength and drive carried in his Colombian and Veracruzana blood, bringing to life an Artisanal Oaxacan Mezcal (PDO) that preserves in its soul the echo of his vision, the embrace between cultures, and that profound sigh born from love, memory, and eternal gratitude.
HOW WE
ENJOY IT
Elixir Hierbabuena Cocktail
Instead of typical mint, you can use hierbabuena, a variety of mint commonly found in Colombian drinks. It is a bit sweeter and more fragrant, so it would complement the smokiness of the mezcal in a refreshing way.
Ingredients:
- 2 oz of mezcal
- 8–10 fresh hierbabuena leaves.
- 1 oz of lime juice
- 0.5 oz of agave syrup
Preparation:
In a glass, muddle the hierbabuena with lime and agave syrup, then add mezcal and ice. Top with club soda and garnish with more hierbabuena.
Corazón de Lulo Cocktail
Lulo is a tart tropical fruit from Colombia. Pairing it with mezcal adds a fresh, citrusy touch, balancing the smokiness of the mezcal with the fruit's acidity.
Ingredients:
- 2 oz of mezcal
- 1 oz of fresh lulo juice
- 0.5 oz of agave syrup
- A splash of lime juice
Preparation:
Agitar y colar sobre hielo. Decorar con una rodaja de lima o una lámina de lulo.
«Fuego Tropical» Mezcal Cocktail with Tamarind
Ingredients:
• 2 oz of Suspiro del Alma mezcal
• 1 oz of tamarind concentrate (homemade or store-bought)
• 0.5 oz of fresh lemon juice
• 0.5 oz of agave syrup (adjust to taste)
• 1 pinch of salt
• Ice
• Chili powder (Tajín) for the glass rim (optional)
Preparation:
1. Rim the glass with lemon and chili powder if you like.
2. In a shaker with ice, add the mezcal, tamarind concentrate, lemon juice, agave syrup and the pinch of salt.
3. Shake well for about 10–15 seconds.
4. Strain into a glass with ice.
5. Garnish with a lemon wheel or candied tamarind.
OUR PROCESS
Crafted following traditional methods handed down through generations. It begins with the cultivation of ripe agaves (such as Espadín or Tobalá), which are cooked in traditional conical earth ovens, imparting their characteristic subtle smoky aroma.
Following the cook, the agave hearts are crushed using a stone tahona and naturally fermented in wooden vats with spring water and wild yeasts. Fermentation varies from four to fourteen days depending on climate and season. The mash is then twice-distilled in copper or clay stills, and bottled without additives. To bear the PDO, the mezcal must be crafted in authorized regions and adhere to the regulations of the Mezcal Regulatory Council. This artisanal process yields a drink both complex and authentic, reflecting the true soul of its terroir.
INTERESTED IN DISTRIBUTING OUR PRODUCTS?
Contact us and a brand representative will reach out to introduce our artisanal mezcal for your venue, restaurant, or boutique.