From a union of producer families and expertly blended by their magnificent Maestros Mezcaleros, this mezcal is a unique blend of Espadin and Cirial stone-crushed agave, which are aged between 7 and 14 years. The Cirial in particular, contributes delicious soft fruit notes and an impressively rich flavour.
Agave: Espadin / Cirial (A. Karwinskii)
The leaves or ‘pencas ‘of the mature agave plants are removed from each plant, revealing the heart, or piña which are harvested before being slowly roasted in a wood-fired conical rock oven pit for three to five days. This time allows the smoke, earth and wood to impart character and flavour to the agave.
The cooked agave is then ground using a horse-pulled circular stone tahona mill. The agave juices and fibrous ‘bagasse’ tissues are then transferred to wooden barrels, filled with water and left to ferment for a few days before being transferred to a steel vat for distillation. The mezcal is then bottled and carefully labelled by hand.