The concept of TOTEM comes from a special spirit made in Oaxaca, Mexico called Pechuga. Pechuga is a Mezcal that is infused with fruits, nuts, herbs and spices through the distillation process. In addition, the distiller will hang a cut of meat in the still above the mash. This lends roundness and body to the final spirit, rather than any flavor from the actual meat. This precious spirit is usually reserved for special occasions and holidays.

Inspired by this tradition, Head Distiller Davin Topel set out to create a well-balanced spirit that is to be held in the same regard. TOTEM is an expression consumed to invoke a prosperous harvest and good fortune: To celebrate life, death and everything in between. Many ingredients in this spirit are native to the Texas Hill Country, including the wild hog, which Topel hunted alongside Chef Jesse Griffiths of Dai Due back in May.

TOTEM
Spirit Animal: Texas Hog
Spirit Base: Malted Barley, Wheat, Passion Fruit
Spirit Forage: Peaches, Dewberries, Pecans, Rosemary, Lavender, Bottle Brush, Smoked Chilies, Lemon and Grapefruit
Spirit Ritual: Dip the rim of your copita (a traditional sipping cup) into a local honey. Add an ounce of TOTEM to the copita. Light a flame to awaken the spirit, extinguish the flame, and enjoy.
Spirit Tasting Notes: Fruit, sweet malt and spices up front on the nose including passion fruit, banana, clove, lavender and a light menthol. Sweet malted grains are balanced with a faint umami and smoke carried over from the hogs ham, which also contributes to a full-bodied mouth feel.