Mezcal de Puebla – Vino de Mezcal

100% Maguey Papalote y Pizorra – San Pablo Ameyaltepec

PaploteDel Maguey brings you a special limited edition. Aurelio Gonzalez Tobon is responsible for crafting this beautiful agave spirit. In spite of the fact that Puebla has one of the oldest traditions of distilling maguey in remote villages for centuries, the state just received a DO (Denominacion de Origen), and as such, it is now allowed to legally be called Mezcal. Ron first discovered the spirits of Ameyaltepec over ten years ago. From this semi-tropical Puebla valley, you can see north to smoke rising from Iztaccihuatl and Popocatepetl. The twelve to eighteen year old corazones (hearts) are roasted in an earthen horno (oven) below ground, fermented open air with ambient yeasts, and distilled to proof – one time, but passing through copper plates, in a resaque (also known as reflux) style alembic still. This is an incredibly floral spirit, forward with spicy carnation and lilac balancing perfectly ripe, tropically sweet fruit. It has crisp citrus notes, yet is creamy, round and soft in the mouth, almost like a fresh queso de cabra (goat cheese), and finishes with a delightful finesse, remarkable complexity, and a memorable minerality.
 

Production Notes

  • Pueblo: San Pablo Ameyaltepec
  • Palenquero: Aurelio Gonzalez Tobon
  • State: Puebla
  • Region: Mixteca Alta
  • Maguey: Papalote
  • Agave Species: Potatorum
  • Age of Maguey: 10-15 years
  • Elevation: 1590 M (5216 feet)
  • Roast Duration: 3-5 days
  • Type of Wood: Oak
  • Size of Tinas: 200 L
  • Fermentation Duration: 6-9 days
  • Water Source: Spring
  • Still Type: Copper/Reflux 3 plates
  • Still Size: 80 L
  • ABV of Mezcal: 47%
  • Vol Mezcal Produced per tina: 12-15 L

 

 Chichicapa

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