Mezcal Xhigabaa: The virtue of sharing what is essential
A 100% artisanal mezcal from Santiago Matatlán, Oaxaca. Espadín agave, cooked in an underground stone oven and distilled in copper by Maestro Armando Jerónimo.
- Espadín agave
- Joven · Blanco
- 45% ABV
Recognized by the world’s spirits judges
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Gold
San Francisco World Spirits Competition · 2026
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Grand Gold
Top 99 CAVA Competition · 2026
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Gold
Top 99 CAVA Competition · 2026
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Double Gold
San Francisco World Spirits Competition · 2025
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Gold
San Francisco World Spirits Competition · 2025
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Gold
Spirits Selection by Concours Mondial de Bruxelles · 2025
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Silver
Spirits Selection by Concours Mondial de Bruxelles · 2025
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Silver
San Francisco World Spirits Competition – Latin America · 2024
Pilgrim
Our existence is made of precious instants. No drop ever forms the same river twice.
A name that means “gourd”
In Zapotec, xhigabaa means bule or lipo: the pitcher made from the dried fruit of Lagenaria siceraria, a gourd with two rounded chambers. Mesoamerican peoples carried water and food in it on long journeys and workdays.
In medieval Europe the same fruit was called the “pilgrim’s gourd”, carried on the road to Santiago de Compostela. Durable and humble, it became a symbol of simplicity and generosity: a reminder to share what is essential.
In the glass
Crystal clear, with silver and bluish glints. When poured, slow “legs” or pearls descend the glass: a sign of its 45% ABV and of a clean, sediment‑free distillation.
- Aroma
- Intense smoke and damp earth, with herbs, minerality, tropical fruit, citrus, and a subtle floral, spiced edge.
- Flavor
- Deep smokiness over fresh herbal and vegetal notes, pineapple and citrus, balanced by a sweetness that recalls caramel and honey.
- Finish
- Long and persistent: smoke, sweetness and spice linger together.
- Storage
- Keep the bottle upright, tightly closed, in a cool, dark place.
Seven to eleven years in the making
Espadín agave ripens in the fields of Matatlán for up to eleven years. Then it is harvested by hand, roasted over hot stones underground, crushed by a horse‑drawn tahona, fermented naturally in wooden vats and distilled in copper.
- Sowing
- Jima
- Cooking
- Milling
- Fermentation
- Distillation
- Bottling
Our ancestors taught us the virtue of patience. Nature is wise and knows when to bear fruit. That is why we haven’t altered any of the processes involved in making our mezcal.
How to serve it
Serve Xhigabaa neat, at room temperature, in a small glass. In Mexican tradition it is sipped from a veladora glass or a jícara. Take your time: it is meant to be shared.
