Our story
An artisanal mezcal from the Sierra Norte of Oaxaca, made by the Martínez family and shared by a pack of friends. From agave to bottle, no shortcuts.
SANTA MARÍA ALBARRADAS
Five generations of craft
In Santa María Albarradas, in the Sierra Norte of Oaxaca, the Martínez family has been making mezcal for five generations, with the care you keep for your own. The knowledge passes from parents to children: when to harvest, how long to roast, when the fermentation is ready.
The whole process is one hundred percent artisanal and guided by the four elements: the earth where the maguey grows, the spring water of the sierra, the air that carries the wild yeasts and the fire of the earthen oven.
THE PACK
Further, together
Canto de Lobo was founded by friends from Mexico and Europe, brought together by mezcal and nature. We want to bring the mezcal of Albarradas to new tables without losing what makes it unique, and make sure every bottle leaves something good behind where it comes from.
That is why we offset our CO₂ emissions and give 5% of our net margin to the education of women in Oaxaca through the Fondo Guadalupe Musalem.
Our process
From agave to bottle
Six steps, no shortcuts. This is how Canto de Lobo is made in Santa María Albarradas, Oaxaca.
1 Growing
We use 100% maguey espadín (Agave angustifolia). Each plant grows for seven to ten years on the slopes of Albarradas, between cloud forest and volcanic soil. The cool climate makes it ripen slowly and concentrate sugars and minerals.
2 Harvest
When the maguey is ripe, the jimador cuts away the leaves with the coa until only the heart of the plant remains: the piña. It takes strength and experience: knowing when a plant is ready is part of the craft.
3 Roasting
The piñas are roasted for several days in a conical pit oven dug into the earth and covered with volcanic stone, wood and soil. This slow roast turns starches into sugars and gives Canto de Lobo its gentle smoke and sweetness.
4 Milling
The roasted agave is crushed with a tahona, the large traditional stone wheel, to release its juices and fibres without harming its character.
5 Fermentation
The must ferments in the open air in wooden vats, with only the wild yeasts of the surroundings and spring water. No accelerators: nature sets the pace.
6 Distillation
We distil twice in copper stills. The maestro mezcalero makes the cuts by hand, looking for the balance between fruit, flower and smoke. Every batch is small.
Technical sheet
Type: Mezcal artesanal, joven
Agave: 100% maguey espadín, 7–10 years
Origin: Santa María Albarradas, Sierra Norte of Oaxaca
Roasting: conical earthen pit oven
Milling: tahona
Fermentation: wooden vats, wild yeasts
Distillation: double, copper still
Strength: 40% ABV
Sizes: 750 ml and 375 ml in Mexico, 70 cl in the EU
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