Every sip is a memory of rain on dry earth.
Smoky, sweet, and earthy notes that evoke the wet earth after rain. Crafted with Espadín agave, slow-cooked in a stone pit oven and distilled in a copper pot still.
Character in every drop
Petricor is born from respect for the land and the process. Each bottle is handcrafted in Oaxaca, with responsibly grown Espadín agave, slow-cooked in a stone pit oven and distilled in a copper pot still.
A mezcal that is in no hurry. Like the rain that takes its time, but when it arrives, it transforms everything.
Our Process
@mezcal petricor
THE STONE OVEN
The Espadín agave is slow-cooked for several days in a conical pit oven dug into the earth, covered with volcanic rocks and bagasse. This is where the distinctive smokiness that defines Petricor is born.
THE MILLING
Once cooked, the agave hearts are crushed to release their juices and fibers. This process extracts the natural sugars that will ferment slowly over time.
THE DISTILLATION
The fermented juices pass through a copper pot still where they are distilled twice. The result is a clean, complex mezcal true to the agave and the land where it grew.