Description

This agave spirit is distilled in the colder mountain regions of Santiago a few hours outside of Monterrey, Nuevo Leon. Due to the colder climate, a large amount of pulque is added to the fermentation instead of water, the final mix is about 40% roasted agave fiber and 60% pulque. The main agave in this region is “De Castilla” – Agave Americana. There is also some Agave Asperrima “Cenizo” and Agave Gentry. There is some hybridization between the Agave Americana and the Asperrima, and a good amount of genetic variation within the Americana variety itself. These producers hand mash the cooked agave in a small rock lined pit with a wooden mallet (seen in drawing on front label). The addition of large amounts of pulque to the fermentation makes this mezcal incredibly unique in terms of aroma and flavor.