Producer Mezcal Arroqueño

$159.99

750ml

With only 800 bottles produced, this scarce, 15+-year-old agave is dry, tropical fruit-forward and made to be shared with good conversation.

SKU: PM-003 Category:

Description

Tasting Notes: Tropical Stone Fruits, Floral, Smoke, Citrus Rind, Black Pepper, Earth

Batch/Quantity Information: ~580 Liters
Maestro: Juan Pacheco Santos
Location: Ejutla La Noria Sec 13 – grown, harvested, crushed, fermented, distilled.
ABV/Proof: 46% – 92 Proof 

Roast Time: 72 hours
Resting Time (between cook and crush): 1 hour
Roast Type: Traditional horno (earthen oven)
Wood Type:  Huamuchil
Maturation Time (Agave Oaxacensis): 11 years 

Crush Type: Bull Pulled Stone Tahona Wheel
Fermentation Time: 8 – 10 days (temperature dependent)
Fermentation Tank: Wood –  Cypress – Sabino or Ahuehuete
Double Plated Copper Pot Still: One Distillation 

Terroir Notes: the fermentation tanks/palenque are surrounded by fruit trees in which its yeast/pollen add nuance and yeast strains into the fermentation process.

NOM:
0685X
Format: 750ml 

Additional information

Weight 1 lbs

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Description750ml With only 800 bottles produced, this scarce, 15+-year-old agave is dry, tropical fruit-forward and made to be shared with good conversation.1Liter A mezcal made for cocktails, mineral, bright, grown and produced in Ejutla la Noria.750ml A well-rounded, approachable mezcal for those finding their way in the mezcal category.750ml A terroir-driven testament to time spent maturing in Sierra Sur. Made for sipping.
ContentTasting Notes: Tropical Stone Fruits, Floral, Smoke, Citrus Rind, Black Pepper, Earth Batch/Quantity Information: ~580 Liters Maestro: Juan Pacheco Santos Location: Ejutla La Noria Sec 13 - grown, harvested, crushed, fermented, distilled. ABV/Proof: 46% - 92 Proof  Roast Time: 72 hours Resting Time (between cook and crush): 1 hour Roast Type: Traditional horno (earthen oven) Wood Type:  Huamuchil Maturation Time (Agave Oaxacensis): 11 years  Crush Type: Bull Pulled Stone Tahona Wheel Fermentation Time: 8 - 10 days (temperature dependent) Fermentation Tank: Wood -  Cypress - Sabino or Ahuehuete Double Plated Copper Pot Still: One Distillation  Terroir Notes: the fermentation tanks/palenque are surrounded by fruit trees in which its yeast/pollen add nuance and yeast strains into the fermentation process. NOM: 0685X Format: 750ml Tasting Notes: Green, Vegetal, Smoke, Earth, Spice, Mineral, Dry Batch/Quantity Information: ~5000 Liters Maestro: Juan Pacheco Santos Location: Ejutla La Noria Sec 13 - grown, harvested, crushed, fermented, distilled. ABV/Proof: 44% - 88 Proof  Roast Time: 60 hours Resting Time (between cook and crush): 1 hour Roast Type: Traditional horno (earthen oven) Wood Type:  Huamuchil Maturation Time (Agave Angustifolia): 7 years Crush Type: Bull Pulled Stone Tahona Wheel Fermentation Time: 8 - 10 days (temperature dependent) Fermentation Tank: Wood -  Cypress - Sabino or Ahuehuete Double Plated Copper Pot Still: One Distillation  Terroir Notes: Our Cypress fermentation tanks within our palenque are surrounded by tropical fruit trees endemic to Ejutla. These trees shed their yeast and pollen with add nuance and yeast strains into the fermentation process.  NOM: 0685X Format: 1 LiterTasting Notes: Floral, Smoke, Mineral, Dry, Earth, Green Batch/Quantity Information: 400 liters per batch Maestro: Erasto Hernandez Martinez Location: Tlacolula de Matamoros, Oaxaca Agave Origin: Tlacolula de Matamoros, Oaxaca ABV/Proof: 40.2% - 80.4 Proof  Roast Time: ~72 Hours Resting Time (between cook and crush): 15 days Roast Type: Traditional horno (earthen oven) Wood Type: Oak Maturation Time: Espadin - (Agave Angustifolia): ~7 years Maturation Time: Cuishe - (Agave Karwinskii): ~9 years Crush Type: Donkey Pulled Stone Tahona Wheel  Fermentation Time: 8 days (temperature dependent) Fermentation Tank Type: Wood - oak Copper Pot Still: Double Distillation Terroir Notes: Erasto roasts the pinas with a 40lb bag of chilies including pasilla, ancho, guajillo.   NOM: 0685X Format: 750ml Tasting Notes: Citrus, Jalapeno, Smoke, White Pepper, Mineral, Earth, Salt Batch/Quantity Information: ~1500 Liters Maestro: Celestino Sernas Location: Santiago Matatlan, Oaxaca Agave Origin: Sierra Sur, Oaxaca ABV/Proof: 40.2% - 80.4 Proof Roast Time: ~100 Hours Resting Time (between cook and crush): 72 hours (shaded) Roast Type: Traditional horno (earthen oven) Wood Type: Oak Maturation Time (Agave Marmorata): ~16 years Crush Type: Donkey Pulled Stone Tahona Wheel Fermentation Time: 11 - 13 days (temperature dependent) Fermentation Tank Type: Wood - Pine Copper Pot Still: Double Distillation Terroir Notes: the oak fermentation tanks are surrounded by a robust garden filled with lush flowers and fruits. NOM: 0685X Format: 750ml
Weight1111
DimensionsN/AN/AN/AN/A
Additional information
Weight 1 lbs
Weight 1 lbs
Weight 1 lbs
Weight 1 lbs