San Luis Del Rio

San Luis Del Rio has a spicy, fruity and smoky nose with a high note of citrus. It is creamy, smooth and warming to the palate with a clean finish. Two hours south of Oaxaca on a two-lane, pot holed highway on route to the Gulf of Tehuantepec is the turnoff to San Luis Del Rio. One takes another 2 hours on a winding, rocky, dirt road. The pueblo is located in a narrow, hot valley, with steep slopes full of Maguey Espadin. The Rio Hormiga Colorada (Red Ant River) flows through it. You may see Paciano Cruz Nolasco, tending his fields. Above the large fields of Maguey, the tops of the mountains are scattered with cornfields, Iguanas crawling across the road, the trees and cactus with Bromeliads growing on them.

 

Production Notes

  • Village: San Luis Del Rio
  • Palenquero: Paciano Cruz Nolasco
  • State: Oaxaca
  • Region: Valles Centrales
  • Maguey: Espadin
  • Agave Species: Angustofolia Haw
  • Age of Maguey: 6-8 years
  • Elevation: 900 meters (2952 feet)
  • Roast Duration: 3-8 days
  • Type of Wood: Mezquite, Quebrachi, Huamuchil
  • Milling: Wheel, Horse
  • Size of Tinas: 1400 L
  • Fermentation Duration: 6-8 days
  • Water Source: Spring
  • Still Type: Copper
  • Still Size: 350 L
  • Vol Ordinario per Tina: 200
  • ABV of Mezcal: 47%
  • Vol Mezcal Produced per tina: 70-90 L
San Luis Del Rio

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