El Mero Tepextate Mezcal
100% wild tepextate, matured at 18-25 years on sunny slopes. Vegetal, white pepper,
buttered popcorn, umami, seaweed.
Region: San Dionisio, Ocotepec, Oaxaca - few mezcals originate from this region. With very little rainfall, the agave grows low to the ground in order to absorb as much water as possible. Just like grapes, this stresses the plants out, creating more sugar, and in turn more flavor. The limestone rich soil has lots of minerals and helps the agave retain water in the arid climate.
Master Mezcalero: Justino García Cruz
Grinding: Tahona mill, horse drawn stone
Cooking: Earthen pit using local pine wood, approximately five feet deep, 3-5 days Fermentation: Open encino oak wood vats, 3-5 days
Distillation: Double distillation in a copper pot still. First distillation of the full tepache (the bagaso); second distillation of the resulting spirit. Proofed off the still (no water is added prior to bottling), keeping just the heart..