Lumbre

Cultivated in San Bernardo Mixtepec in the Zimatlán region of Oaxaca, agave lumbre ( LOOM-bray) is endemic to the region and predates the introduction of espadín. At an elevation of approximately 1651 meters, high in the hills above the pueblo, agave lumbre takes 8-10 years to reach maturity.

Similar in appearance to espadín, lumbre can be identified by a red coloration at the base of the agave, which is where lumbre draws its name - lumbre translates to fire. Fermented and distilled in clay, lumbre is the signature destilado by José Alberto Pablo.

Tasting notes:

Nose: ripe apple, stone fruit, baby’s breath

Palate: delicate, leathery sweet, dried fruit, slight tobacco

Finish: sweet, long and pleasant

More tasting notes: Mezcal Reviews | Mezcalistas

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Production Notes

Species: Agave angustifolia var.

Alcohol by volume (ABV): 48.3%

Maguey source: Cultivated in San Bernardo Mixtepec, Oaxaca

Elevation: approximately 1651 meters

Age of maguey: 8-10 years

Cook: 4-5 days in rock-lined conical oven, using locally sourced walnut (nogal)

Milling: By hand with mallets (mazos) in hollow tree trunk (canoa)

Fermentation: (Natural 4-7 days in 90-liter clay pots (potable water added after day 1 or 2)

Distillation: Twice in 60-liter clay pots, locally sourced oak (encino) wood-fired

Condensers: Stainless steel & copper

Batch numbers: JALU0422, JALU1122, JALU0524

Bottlings: JALU0422 - 150 liters (200 bottles), JALU1122 - 600 liters (800 bottles), JALU0524 - 250 liters (326 bottles)

Production: JALU0422 - Mar 2020 (200 total liters), JALU1122 - May 2021 (360 total liters), August 2021 (420 liters), JALU0524 - Oct 2022 (250 liters)

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