El Viejo is a hand-made mezcal grown and produced in Oaxaca, Mexico, made using a blend of Espadin and Tobalá agave.
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What's in it
- Tobalá Agave
- Espadin Agave
El Viejo Negroni
The El Viejo Negroni is a delicious spin on the classic negroni, using mezcal instead of gin for a sweeter, smokier flavour. To make your own, pour 150ml of Mezcal Union El Viejo, 150ml of vermouth ross, and 150ml of orange snack in an old fashioned glass. Add 3 drops of dark chocolate, 3 drops of dark mole, and garnish with an orange slice and cherry.Back to shop
- Green Pepper
- White Peach
When you smell El Viejo, you’ll notice a bright floral aroma, with a touch of spice and lingering notes of green bell pepper and white peach.
- Subtly Sweet
When you taste El Viejo, you’ll be met with a pleasant oaky flavour along with a subtle sweetness from the caramelized agave. It is easy to sip with a clean smokiness and a slight menthol flavour.
Oaxaca, Mexico is the world’s leading producer of mezcal, dating back to the 1500s when the Aztecs first cultivated agave plants. Located in the south of Mexico, its mountainous rugged terrain and subtropical climate lend themselves well to the growth of these large spiky plants. While tequila is produced using only the blue agave variety, mezcal can be made from any variety of agave.
A network of producers
Mezcal Unión’s unique production network supports local farmers and micro-distilleries, allowing them to produce their artisanal products independently, while learning new sustainable methods to create this high-quality mezcal. El Viejo is hand-made from natural ingredients and won a Gold Medal at the San Francisco World Spirits competition in 2016 and 2017.
The name “El Viejo” is in tribute to an old man who told the founders of Mezcal Unión that future mezcal production would have to be “a union”. El Viejo is made from 8-14-year-old Tobalá and Espadín agave varieties. The oakwood-cooked agave hearts are ground in a Chilean grinder, then fermented and distilled in a copper alembic still. The Tobalá agave lends flowery, botanical notes to the first taste, which then gives way to the sweet aftertaste of the Espadín agave.
The Brains Behind It
Finding unity in production
In 2009, co-founder Alejandro Champion started the Mezcal Unión project with a group of friends. Interested in the mezcal process, they spoke with farmers and producers throughout Oaxaca and learned that the community was lacking unity. If they could unite the independent mezcal producing families, they could help create a brighter, more stable future for mezcal. They started Mezcal Unión with the goal of creating a collaborative network allowing independent producers to benefit from financial and technical support from the project and still maintain their freedom and independence.More on the Brand