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. Three 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.

Download San Luis Del Rio Product Sheet ▾

Production Notes

  • Village: San Luis Del Rio
  • Palenquero: Paciano Cruz Nolasco, Marcos Cruz Mendez
  • State: Oaxaca
  • Region: Valles Centrales
  • Maguey: Espadin
  • Agave Species: A. angustifolia haw
  • Age of Maguey: 7-8 years
  • Elevation: 900 M (2952 feet)
  • Roast Duration: 3-8 days
  • Type of Wood: Quebrachi, Huamuchil, Pitayo, Pochotle, Tepeguaje,
    Copal Tepomaco, Pino, Encino
  • Milling: Molino, Horse
  • Size of Tinas: 1400 L
  • Fermentation Duration: 8-10 days
  • Water Source: Rio Hormiga Colorada
  • Still Type: Copper
  • Still Size: 350 L
  • ABV of Mezcal: 47%
San Luis Del Rio

Comments are closed.