Our Collections
DOS PASIONES Mezcales are 100% Agave.
Ranging from 5 to 20 years, every agave is harvested to maximize taste with maturity proving that the best things in life always take time. Santa Maria’s rich mineral-soil and natural spring sources offer unique mezcal flavors, which extend a sublime experience to all the senses. Our distillation process is also completely artisanal yet remains true to Mexico’s deep tradition for its spirits and liquor.
DOS PASIONES ESPADÍN
Our Espadín comes from a variety of agaves that we cultivate and harvest after 5 to 8 years of seeding. These agaves are grown among the various soils of our village which adds to its distinct strength and complexity.
AROMA:
FLAVOR:
DOS PASIONES TOBALÁ
Our Tobalá is one of the most exclusive variants in the world of mezcal. These wild agaves take 7 to 12 years to age. However, due to its small size, Tobalá agaves require a considerable batch to produce a successful harvest.
AROMA:
Nutmeg, baking spice, apple skins, camote, citrus, with ripe crushed pineapple
FLAVOR:
Mellow roasted piña, pine, light earthy smoke, and long-lasting flavor
DOS PASIONES TEPEZTATE:
Our Tepeztate comes from wild agaves that grows in our village mountains between the rocks and cliffs. Unlike the Tobalá, this agave is big in size but produces very little nectar due to the dry and arid regions where it grows. Additionally, Tepeztate takes between 12 to 20 years to be ready for harvest.
AROMA: Fruity, berries, tropical, fruit loops, watermelon rind, mineral soil, and sweet herbs.
FLAVOR: Hints of vanilla, mildly spicy with orange zest.
DOS PASIONES JABALÍ
Our Jabalí is made from a wild agave that grows in the lands and mountains and takes between 8 to 10 years to mature. This agave is infamously difficult to work with making the distillation process very complicated. Finishing our Jabalí requires a tremendous amount of work and patience.
AROMA: Pine, pineapple, minerals, floral, red clay soil - almost metallic, spice, and toasted corn
FLAVOR: Sweet melon flavor that quickly turns sharp and spicy, wet soil, red chilies, dry salted mango, earthy undertones, roasted banana skin and a hint of floral aroma on the finish.
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