La Jicarita Tepeztate Mezcal

About:

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.

Production:

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
Methods
Distillation

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