Serafin with one of his pair of fermenting tanks
Serafin makes only small batches: this one is only 132 bottles. The focus shows up: clean distict flavors/aromas. Beautifully distilled.
Wild Cuish
It's not clear what the genetic differences are among the many-named Karwinskii agaves: barril, madrecuishe, tobaciche. Again, local names, differing microclimates. Cuish grows on stalks, so the piña is not baked by being close to the ground. Flavors tend to be crisper and more acidic: a refreshing touch of acerbity
Roasted Cuish
The stalks are woody and yield much less liquid than the piñas of say Americana or angustifolia. The agave is not easy to work with, and it takes a lot of them to make a batch.
Serafin's distillery
Pit oven in the foreground. This photo gives a clear idea of the tiny scale of a lot of Oaxacan fanily distilleries
Serafin's small copper potstill
Unusually well insulated, yielding more even heat during distillation.
Roasted Espadín & meal prep
Artesanal mezcal is not a job. It's a way of life. When you visit, you get served some food, cooked when you get there: the right way to treat a guest who has come to your house.
Serafin with one of his pair of fermenting tanks
Serafin makes only small batches: this one is only 132 bottles. The focus shows up: clean distict flavors/aromas. Beautifully distilled.
Wild Cuish
It's not clear what the genetic differences are among the many-named Karwinskii agaves: barril, madrecuishe, tobaciche. Again, local names, differing microclimates. Cuish grows on stalks, so the piña is not baked by being close to the ground. Flavors tend to be crisper and more acidic: a refreshing touch of acerbity
Roasted Cuish
The stalks are woody and yield much less liquid than the piñas of say Americana or angustifolia. The agave is not easy to work with, and it takes a lot of them to make a batch.
Serafin's distillery
Pit oven in the foreground. This photo gives a clear idea of the tiny scale of a lot of Oaxacan fanily distilleries
Serafin's small copper potstill
Unusually well insulated, yielding more even heat during distillation.
Roasted Espadín & meal prep
Artesanal mezcal is not a job. It's a way of life. When you visit, you get served some food, cooked when you get there: the right way to treat a guest who has come to your house.
Cuentacuentos Mezcal Artesanal Wild Cuish
Cuentacuentos is a great guy named Read Spear searching out tiny distilleries producing small batches of fabulous mezcals. Read has brought on some wonderfully talented distillers, but his real accomplishment shows up in these photos: making his dream their dream too: keeping alive what they love, what they give their hearts to. It’s about work and community and a culture. It’s about treating humans the way humans should be treated._________________
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Please read the information below carefully, especially if your purchase is a gift.
ALCOHOLIC BEVERAGES MAY BE SOLD AND DELIVERED ONLY TO PERSONS WHO ARE AT LEAST 21 YEARS OLD. IN PLACING YOUR ORDER, YOU REPRESENT TO US THAT YOU ARE AT LEAST 21 YEARS OLD AND THAT THE PERSON TO WHOM YOU ARE DIRECTING DELIVERY IS ALSO AT LEAST 21 YEARS OLD.
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All sales made on this website will be deemed to have taken place in Ukiah, CA, and sales taxes will be assessed based on that location.
Serafin with one of his pair of fermenting tanks
Serafin makes only small batches: this one is only 132 bottles. The focus shows up: clean distict flavors/aromas. Beautifully distilled.
Wild Cuish
It's not clear what the genetic differences are among the many-named Karwinskii agaves: barril, madrecuishe, tobaciche. Again, local names, differing microclimates. Cuish grows on stalks, so the piña is not baked by being close to the ground. Flavors tend to be crisper and more acidic: a refreshing touch of acerbity
Roasted Cuish
The stalks are woody and yield much less liquid than the piñas of say Americana or angustifolia. The agave is not easy to work with, and it takes a lot of them to make a batch.
Serafin's distillery
Pit oven in the foreground. This photo gives a clear idea of the tiny scale of a lot of Oaxacan fanily distilleries
Serafin's small copper potstill
Unusually well insulated, yielding more even heat during distillation.
Roasted Espadín & meal prep
Artesanal mezcal is not a job. It's a way of life. When you visit, you get served some food, cooked when you get there: the right way to treat a guest who has come to your house.
