History,
Pechuga produced in San Miguel Atlapulco, Puebla
Maestro Mezcaleros Balbino & Sergio Salas in collaboration with chef Jazmín Ponce
100% Papalométl (Agave potatorum)
Cooked in a conical earthen oven
Milled by hand using wooden mallet & canoa in addition to a small mechanical grinder
Fermented with ambient yeast and spring water in stainless steel tanks
Distilled three times using traditional copper pot still
Chef Jazmín Ponce and agave advocate Orlando Estrada collaborated with maestro mezcaleros Sergio & Balbino Salas on this special batch, adding crops (corn, beans, squash, fungus) of the local farming system described by the term milpa to the still during a third distillation of Papalométl (aka Tobalá) mezcal. Informed by rigorous research, the milpa ingredients are added in direct ratio to the representation of each crop in the fields.
Tasting Notes,
Milpa is a term used to describe the traditional Mesoamerican practice of integrated farming, where crops such as squash, beans, and corn are grown together and in rotation. Their coexistence naturally preserves and enhances nutrients in the soil and biodiversity among the plants, and this system has provided the basis of diet for Mexican communities for hundreds of years, long before the Spanish occupation of the 16th Century.
Pechuga produced in San Miguel Atlapulco, Puebla
Maestro Mezcaleros Balbino & Sergio Salas in collaboration with chef Jazmín Ponce
100% Papalométl (Agave potatorum)
Cooked in a conical earthen oven
Milled by hand using wooden mallet & canoa in addition to a small mechanical grinder
Fermented with ambient yeast and spring water in stainless steel tanks
Distilled three times using traditional copper pot still
Chef Jazmín Ponce and agave advocate Orlando Estrada collaborated with maestro mezcaleros Sergio & Balbino Salas on this special batch, adding crops (corn, beans, squash, fungus) of the local farming system described by the term milpa to the still during a third distillation of Papalométl (aka Tobalá) mezcal. Informed by rigorous research, the milpa ingredients are added in direct ratio to the representation of each crop in the fields.
Tasting Notes,
Milpa is a term used to describe the traditional Mesoamerican practice of integrated farming, where crops such as squash, beans, and corn are grown together and in rotation. Their coexistence naturally preserves and enhances nutrients in the soil and biodiversity among the plants, and this system has provided the basis of diet for Mexican communities for hundreds of years, long before the Spanish occupation of the 16th Century.
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