MEXICANO

In José Alberto’s home pueblo of San Bernardo Mixtepec and surrounding areas agave rhodacantha, as well as several variations of rhodacantha, grows wild and is also cultivated. Low and broad, with thinner pencas than the angustifolia, mexicano (pronounced MEH-he-kah-no) takes 10-12 years to reach maturity at an elevation of approximately 1651 meters. Cultivated and harvested in nearby Zimatlán de Alvarez, this mexicano is peppery with a dry and refined finish.

Tasting notes

Nose: earthy, herbal, cucumber, honey, wet grass

Palate: warm, chocolate, cooked tropical fruit, cinnamon

Finish: long and earthy, sweet and floral

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Production Notes

Species: Agave rhodacantha

Alcohol by volume (ABV): 48.9%

Source: Cultivated in Zimatlán de Álvarez, Zimatlán Region, Oaxaca

Elevation: approximately 1529 meters

Age of maguey: 10-12 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 buried 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: JAME0422, JAME1122

Bottling sizes: JAME0422 - 100 liters (133 bottles), JAME1122 - 100 liters (133 bottles)

Produced: JAME0422 - Jan 2021 (200 total liters), JAME122 - Oct 2021 (300 total liters)

Tech sheet (PDF)

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