Double distilled luxury.
This mezcal is a slow charmer. The plant from which it is made, the Tepeztate grows very slowly and takes up to 25 years to mature. This fact alone, makes it an expensive crop to harvest and turn into spirits. When mature, the plant reaches up to 4 meter in diameter and can eventually weigh in the vicinity of 400 kilo. In short… they are gigantic! Mezcals from the Tepeztate are complex and difficult to make. The flavor profile holds both sweetness and bitterness and making the balance right is not easy.

It is a lot of work to chop down an transport these gigantic agaves for harvesting. When they have been harvested, they are transported to the palenque for cooking. The pinás are chopped into smaller pieces and put in an earth oven for cooking. The cooking process turns the juice into sugar juice. The cooked agave is then crunched using a tahona, and finally it is fermented and distilled. It is a long an entirely manual process, which takes a lot of experience and knowledge to complete successfully. A plant which has grown for 25 years is not easily replaced, so it takes respect to work with it as a raw material.

Tasting Notes
The flavour is a little spicy (black pepper), vegetable and mineral nuances with a bitter aftertaste. The vegetable aftertaste lingers a bit but is sweet and complex. Aromatic with notes of black olive, red pepper, asparagus and capers.
There is a deeper echo of woodsy / earthy hues that evoke the earth after rain.