Casa Sacrvm makes four mezcals. Each one is a different conversation. If you're new to the brand, or to mezcal, here's the map.

Shoduba, 100% Espadín

The introduction. Espadín is the agave behind ~90% of all mezcal, and Shoduba is what a well-made espadín tastes like: smooth smoke, herbal middle, a soft minerality on the finish. If a guest tells you they don't like mezcal, this is the bottle that usually changes their mind. Best for: Mezcalitas, Negronis, sipping neat with an orange slice.

Ensamble, Espadín + Madrecuishe

A blend. Espadín gives the structure, Madrecuishe adds depth and a wild edge. The two agaves are fermented and distilled separately, then assembled, hence *ensamble*. The result is more complex than Shoduba, more approachable than straight Madrecuishe. Best for: Old Fashioneds, stirred drinks, the conversation pour after dinner.

Madrecuishe, 100% wild Madrecuishe

Wild-harvested from the Oaxacan mountains. Madrecuishe takes 12-15 years to mature in the wild, and the agave's slow life shows up in the glass: earthy, mineral, intense, with the kind of length that lingers. Best for: Slow sipping. Don't mix it. A small glass, a cold night, one ice rock if you must.

Sacrvm 48, Madrecuishe at 48% ABV

The connoisseur's pour. Same wild Madrecuishe as the standard expression, but bottled at 48% instead of the usual 45-ish. The higher proof opens up oils and aromatics the lower-proof version can't reach. Best for: The end of the night, with someone who'll sit with it.

How to choose

- First mezcal ever? Shoduba. - Have a Negroni habit? Ensamble, it's built for stirred drinks. - Already love agave? Madrecuishe. - Building a serious bar? All four. They cover the range.

All four expressions ship nationwide in Costa Rica via Costa Spirits, order from our products page or call +506 8506-5999.