Mezcal produced in Miahuatlán, Oaxaca
Maestro Mezcalero Felipe Vazquez Reyes
100% Arroqueño (Agave americana)
Cooked in a conical earthen oven and crushed using a traditional stone tahona mill
Fermented in open-air wooden tanks (tinas)
Distilled twice using copper pot stills with hybrid refrescadera condenser
Creamy and full bodied with aromas redolent with young pear, string bean, asparagus, salted caramel, butterscotch, crème brûlée and movie theater popcorn….Mezcal for dessert, anyone?
46% ABV (ABV may vary batch to batch)
TASTING NOTES
The massive Arroqueño, a subspecies of the Agave americana, typically takes around twenty years to mature. Grown wild, the varietal was nearly extinct just a few decades ago but has recovered in recent years, its population regrowing especially in southern Oaxaca districts like Miahuatlán through the efforts of mezcaleros and conservation activists in the region.
Coveted for its high concentration of sugars over decades of growth, the mezcal offers a rich and fragrant approach. A particularly exuberant example, this batch from Maestro Mezcalero Milton López Juárez is creamy and full bodied, the aromas redolent with young pear, string bean, asparagus, salted caramel, butterscotch, crème brûlée and movie theater popcorn…. Mezcal for dessert, anyone?
Overall Rating
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