Abrojo Gin Alivio Al Alma Gin Green Label

Abrojo Green Label is the original Artesanal expression from Gonzalo Martínez Sernas — the maestro mezcalero behind the celebrated Macurichos label in Santiago Matatlán, Oaxaca — and it exists because he couldn't stand wasting agave. After each mezcal batch, the spent fiber, or bagasse, is re-milled by hand with a massive wooden mallet in a long wooden canoe to extract remaining sugars and wild bacteria, combined incrementally with spring water, refermented using only wild yeast, and distilled once on a copper still. Fifteen locally sourced botanicals join the second distillation: juniper, hoja santa (Mexican pepperleaf), basil, cinnamon, guava, orange and lime peel, eucalyptus, lemongrass, and mint among them — every one, juniper included, grown within the Tlacolula district. The gin then rests in glass for a full year before bottling at 45% ABV. Skurnik's tasters found a bright nose of lime oil, green cardamom, and yellow bell pepper underscored by earthy, sweet molasses and roasted agave piña, then a waxy, verdant palate replete with cilantro, coriander seed, and tarragon, with a lasting finish of orange peel and gooseberry. It's a gin that tastes like the Oaxacan valley it came from — herbal, green, faintly smoky at the edges — and it makes a Gimlet, a G&T with a sprig of basil, or a mezcal-adjacent Negroni like nothing else. Sustainability with a Michelin-grade palate behind it.

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