Cuna de Piedra

The 73% dark chocolate with Cuna de Piedra joven mezcal combines cacao from Soconusco, Chiapas with a young, unaged mezcal made from Espadín agave. Made in Monterrey, Mexico, this bar brings together the deep notes of cacao and the aromatic freshness of a traditional Oaxacan spirit.

The mezcal comes from Santiago Matatlán in the central valleys of Oaxaca. The agaves are crushed using a traditional stone mill called a tahona, then the juice is fermented in oak vats and distilled twice in clay stills. The mezcal is added to the chocolate during the final stages of refining to preserve its citrus and herbal notes.

On the palate, the notes of agave, citrus, and subtle herbal smoke balance the earthy character of the cacao, with a smooth, velvety texture. Enjoy at room temperature, on its own or paired with an artisanal mezcal, a blanco tequila, or a citrusy IPA.

Available in 35 g and 60 g sizes, this bar is a non-alcoholic finished product, according to the manufacturer, despite the use of mezcal in its preparation.

Product Details
Type: Dark chocolate with joven mezcal
Available sizes: 35 g (approx. 1.2 oz) and 60 g (approx. 2.1 oz)
Cacao content: 73%
Cacao origin: Soconusco, Chiapas, Mexico
Mezcal used: Young, unaged mezcal made from 100% Espadín agave
Mezcal origin: Santiago Matatlán, Oaxaca, Mexico
Mezcal production: Crushed in a tahona, fermented in oak vats, and distilled twice in clay stills
Production method: Bean-to-bar, with mezcal added during the final stages of refining
Tasting notes: Agave, citrus, herbs, subtle smoke, and earthy cacao
Texture: Smooth and velvety
Recommended serving: At room temperature
Suggested pairings: Artisanal mezcal, blanco tequila, and citrusy IPA
Ingredients: Cacao beans, cane sugar, young Espadín mezcal
May contain: Traces of wheat, soy, milk, tree nuts, egg, and peanuts
Features: Non-alcoholic finished product, vegan recipe, and no emulsifiers
Made in: Monterrey, Nuevo León, Mexico
Brand: Cuna de Piedra

The 73% dark chocolate with reposado mezcal from Cuna de Piedra combines cacao from a single farm in Comalcalco, Tabasco, with a mezcal made from 100% Espadín agave. Made in Monterrey, Mexico, this bar pairs the intensity of roasted cacao with the spirit’s woody notes.

The mezcal from master mezcalero Cutberto Santiago comes from Santiago Matatlán, Oaxaca. The agaves are crushed using a traditional stone mill called a tahona, then the juice is fermented in oak vats, distilled twice in copper stills, and aged for two years in white oak barrels. To complement its woody aromas, Cuna de Piedra uses an extended roast specially adapted to cacao from Tabasco.

On the palate, this bar reveals deep notes of roasted cacao and smoky oak, followed by the warm sweetness of agave, with a smooth, melting texture. It pairs well with reposado mezcal, aged tequila, smoked gouda, or dark-roasted espresso.

Available in 35 g and 60 g sizes, this bar is a non-alcoholic finished product, according to the manufacturer, despite the use of mezcal in its preparation.

Features
Type: Dark chocolate with reposado mezcal
Available sizes: 35 g (approx. 1.2 oz) and 60 g (approx. 2.1 oz)
Dimensions of the 60 g bar: 7.2 × 15 × 0.7 cm
Cacao content: 73%
Cacao origin: A single farm in Comalcalco, Tabasco, Mexico
Mezcal used: Reposado mezcal made from 100% Espadín agave
Mezcal origin: Santiago Matatlán, Oaxaca, Mexico
Master mezcalero: Cutberto Santiago
Mezcal production: Crushed in a tahona, fermented in oak vats, distilled twice in copper stills, and aged for two years in white oak barrels
Production method: Bean-to-bar, with artisanal mezcal infusion
Cacao roast: Extended, to complement the woody notes of the mezcal
Tasting notes: Roasted cacao, smoky oak, and agave sweetness
Texture: Smooth and melting
Suggested pairings: Reposado mezcal, aged tequila, smoked gouda, and dark-roasted espresso
Ingredients: Cacao beans, cane sugar, reposado Espadín mezcal
May contain: Traces of wheat, soy, milk, tree nuts, egg, and peanuts
Special features: Non-alcoholic finished product, vegan recipe, and no emulsifiers
Made in: Monterrey, Nuevo León, Mexico
Brand: Cuna de Piedra

Cuna de Piedra’s ancestral smoked chili bitters honor a prized traditional variety from central Veracruz, Mexico. Locally known as Chile Tres Lomos when fresh, this chili is part of the house’s commitment to preserving ingredients from Mexico’s culinary heritage.

After the annual harvest, the core and seeds are removed by hand, chili by chili. The chilies are then smoked for three days using a traditional pre-Hispanic technique from the southern Totonacapan region. This ground-level smoking process uses wood from fruit trees, notably guava and capulin.

Its smoky and spicy character brings a warm sensation to Negronis, Palomas, and mezcal-based cocktails. It also pairs well with rye whiskey, sotol, and most agave spirits. Adjust the quantity according to the desired intensity, from a few drops to a more generous dose.

Specifications
Type: smoked chili aromatic bitters
Format: 120 ml (4.06 fl. oz.)
Chili: traditional variety called Chile Tres Lomos when fresh
Chili origin: central Veracruz, Mexico
Preparation: core and seeds removed by hand after the annual harvest
Smoking: three days at ground level, using a pre-Hispanic technique from the southern Totonacapan region
Woods used: fruit trees, notably guava and capulin
Profile: smoky and spicy
Suggestions: Negroni, Paloma, mezcal cocktails, rye whiskey, sotol, and agave spirits

Cuna de Piedra’s green cardamom bitters celebrate Mexican cardamom grown in the Lacandon Forest, in Chiapas. It grows in agroforestry systems, under the canopy of timber trees, cacao, orange, banana, and kapok trees.

Cuna de Piedra sources from Jangala and its network of small producers, who work to maintain sustainable practices and protect the biodiversity of the tropical forest.

These fragrant bitters pair well with Alma de Piedra, the house’s agave distillate, or an añejo tequila, and offer a new take on an Old Fashioned. They also have a place in the kitchen for flavoring a cookie recipe or adding a distinctive touch to an iced coffee.

Specifications
Type: green cardamom aromatic bitters
Size: 120 ml (4.22 imp. fl. oz.)
Featured ingredient: Mexican cardamom
Origin of cardamom: Lacandon Forest, Chiapas, Mexico
Cultivation: agroforestry systems under a canopy of multiple tree species
Sourcing: Jangala and its network of small producers
Uses: cocktails, cookies, and iced coffee
Suggestions: Alma de Piedra agave distillate, añejo tequila, and Old Fashioned

Cuna de Piedra’s Apothecary Cacao Bitters are inspired by the tradition of “Curados,” botanical preparations infused in brandy that were traditionally offered as remedies by village elders. Its blend evokes this heritage through a balance of bitterness and floral scent.

Its composition highlights three ingredients: cacao husks from agroforestry systems in Soconusco, Chiapas, cachichín, a wild nut from Veracruz sun-dried and hand-shelled, and ramón seeds harvested by the RUEZ women’s cooperative in Chetumal.

The floral scent of Rosita de Cacao balances this bitterness. These small flowers come from Doña Dionisia García, a cacao farmer and ambassador of Chinantec cuisine in La Chinantla, in northeastern Oaxaca.

A few drops add extra aromatic depth to an Espresso Martini, a Manhattan, or an Old Fashioned. These bitters also pair well with bourbon, rye whiskey, rum, and low-alcohol beverages.

Characteristics
Type: aromatic cacao cocktail bitters
Size: 120 ml (4.22 imperial fl oz)
Key ingredients: cacao husks, cachichín nuts, ramón seeds, and Rosita de Cacao flowers
Flavor profile: bitterness balanced by floral notes
Inspiration: “Curados” tradition, botanical preparations infused in brandy
Uses: cocktails and low-alcohol beverages
Suggestions: Espresso Martini, Manhattan, Old Fashioned, bourbon, rye whiskey, and rum

Cuna de Piedra’s Dash of Mexico set brings together three bitters in 15 ml mini-bottles to add varied aromatic touches to your cocktails: smoked dried chili, house-recipe cacao, and green cardamom.

Presented in a box, this set allows you to discover all three varieties in a compact format. Each bitter has an alcohol content of 45% alc./vol.

Specifications
Type: cocktail bitters set
Varieties included: smoked dried chili, cacao — house recipe, and green cardamom
Contents: 3 mini-bottles of 15 ml (0.53 imp. fl. oz each)
Total volume: 45 ml (1.58 imp. fl. oz)
Alcohol content: 45% alc./vol.
Presentation: box containing the three varieties
Set name: Dash of Mexico