Mezcal San Cosme, borrows its name from Saint Cosmas who, alongside his twin brother Damian, is worshiped as the Patron Saint od Doctors. Together, they defied death in several occasions, and miracles are attributed to them even after death, appearing in dreams and healing those who implore them.
The careful harvest of agave crops and the sweet aromas that arise when this elegant cactus is fermented in wood-fired boilers are but a few of the elements involved in the age-old craft of mezcal production.
The hearts of the agave plants, piñas, are cooked in pits in the ground in a style that’s similar to that for making barbacoa. (Tequila agaves, by contrast, aren’t cooked.) The cooked agave is then crushed, combined with water, and allowed to ferment.
Mezcal San Cosme is not only meant to be paired with food; this is a legendary drink that goes well with a beautiful sunset, with the relaxing sounds of the ocean, with a gathering of your loved ones and, most importantly, with celebration of life.