Distiller Notes
From the Palenque Project, this craft agave distillate made from Maguey Espadin comes from Bramaderos, Miahuatlán de Porfirio Díaz, Oaxaca, and is produced by Alberto and Onofre Ortiz, father and son and fourth and fifth generation palenqueros. Their excellent work is due to the use of personal recipes with a variety of agave blends: an ancient practice, determined by the availability of the plants in the chosen field.Aromatic notes: Deep, almost acetonic chemical notes, with a spicy vegetal note, but with interesting and sweet fruity, exotic and sour tones, and banana.Tasting notes: Delicate, lactic sweetness, with notes of hazelnut veering towards citrus and pineapple. Salty notes, which on the finish give way to a sweetness of ripe fruit and roasted corn.
Para todo mal, Mezcal, y para todo bien, también.
"For everything bad, Mezcal, and for everything good as well." Most often consumed straight or with salt, chilis and an orange, lemon, or lime, Mezcal is an agave-based spirit whose production methods vary widely depending on the region, traditions and preferences of the producer. Rather than boiling or steaming the agave, which is done in Tequila production, Mezcal is made by cooking the agave in wood-fired pits before fermentation. Consequently, Mezcal is often characterized by smoky nuances, which are a product of this alternative production method.