Contraluz
In the valley around Tlacolula, Oaxaca, Mexico, Contraluz takes shape as an Espadín Mezcal Artesanal that balances heritage with precision. Since its wider debut in 2022 under Casa Lumbre, it has framed the idea of cristalino not as a shortcut, but as a deliberate final movement in the craft.
Piñas are cooked in underground stone ovens, then milled, fermented and distilled twice in copper pot stills. The mezcal rests about six months in charred American oak barrels before a small‑batch activated‑charcoal filtration removes the color—clarity achieved without turning the spirit anonymous.
Mezcalero Don Carlos León Monterrubio is cited as the guiding hand, tying palenque discipline to innovation. Contraluz is therefore a study in Mexico’s terroir: fire and earth at the start, light in the glass at the end.Contraluz
In the valley around Tlacolula, Oaxaca, Mexico, Contraluz takes shape as an Espadín Mezcal Artesanal that balances heritage with precision. Since its wider debut in 2022 under Casa Lumbre, it has framed the idea of cristalino not as a shortcut, but as a deliberate final movement in the craft.
Piñas are cooked in underground stone ovens, then milled, fermented and distilled twice in copper pot stills. The mezcal rests about six months in charred American oak barrels before a small‑batch activated‑charcoal filtration removes the color—clarity achieved without turning the spirit anonymous.
Mezcalero Don Carlos León Monterrubio is cited as the guiding hand, tying palenque discipline to innovation. Contraluz is therefore a study in Mexico’s terroir: fire and earth at the start, light in the glass at the end.
