Mezcal Contraluz

The Story

Contraluz was born from a desire to innovate, challenging traditional expectations of mezcal. Its creators, driven by curiosity, experimented with activated charcoal filtration, a process common in vodka or tequila production. The goal was to achieve a crystal-clear mezcal without sacrificing the complexity and smoky notes that define it. After months of testing, they succeeded in creating a young, smooth, and pure-tasting mezcal, which they named Contraluz in honor of the “backlight” effect of light passing through it. The actor and entrepreneur Kevin Hart later joined the project, captivated by its unique character.

Technical Sheet

Mezcal Type: Joven (Young), Artesanal, Abocado.

Agave: 100% Espadín (Agave angustifolia), grown in the state of Oaxaca. The agave matures for 8 to 10 years.

Process:

• Cooking: The agave hearts (piñas) are cooked slowly in conical stone ovens, which gives them their smoky notes.
• Milling: They are milled with a stone tahona wheel.
• Fermentation: Fermented naturally in pine wood vats.
• Distillation: Double distilled in copper stills.
• Filtration: Filtered through activated charcoal to achieve its clarity.

Tasting Notes:

• Appearance: Crystalline, with silvery reflections.
• Nose: Delicate aromas of cooked agave, citrus notes, green pepper, and a subtle smokiness.
• Palate: Smooth and silky on entry. Flavors of sweet agave, vanilla, green apple notes, and a light smokiness that lingers elegantly without dominating. The finish is clean and fresh.

Suggested Pairings: Can be enjoyed neat, on the rocks, or in cocktails. It pairs well with white fish, oysters, dishes with avocado, and citrus desserts.

Master Mezcalero: No single master mezcalero is specified, as they work with a network of Oaxacan producers.