La Jicarita Tepeztate Mezcal

La Jicarita Tepeztate Mezcal


This wild Tepeztate was harvested at approximately 30 years of maturity from the east region of “Valles Centrales” at Santa Maria Zoquitlan.

The batch took 30 days to craft, from choosing the right mixture of wood for the roast, extended cooling periods, harvesting wild yeast cultures to the final distillation.

Every step was precisely calculated by the Maestro Mezcalero to capture the uniqueness of this agave.


This limited 300-liter batch was harvested in February, distilled in March, and bottled in August of 2020. A total of 50 cases were bottled for exportation to California.

  • Origin: Tlacolula, Oaxaca
  • Mezcalero: Celso Martínez López
  • Region: Santa Maria Zoquitlan
  • Maguey: 100% Tepextate (Wild)
  • Agave Species: Agave Marmorata
  • Age of Maguey: 18-30 years
  • Elevation: 1039 meters / 3409 Feet

  • Class: Mezcal Artesanal
  • Oven: Conical Earth Oven
  • Type of Wood: Pino and Mezquite
  • Roast Duration: 3 days
  • Mash: Tahona Process, Chilean Stone Mill, Horse

  • Fermentation: Natural
  • Yeast: Local Wild Yeasts
  • Fermentation Tank: 1000 Liters Open Pine vats
  • Fermentation Duration: 10 days
  • Distillation: Double distilled in copper alembic
  • ABV of Mezcal: 46%

Tasting Notes:

Nose: Tropical, Funky, Nectar

Palate: Banana Bread, Parmesan Cheese, Ripe Papaya, a Hint of Szechuan Peppercorns

Finish: Bold yet Clean, Warming Finish

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