Mezcalosfera Madrecuishe 2023 - Melitón Jarquín | 200ml
This 100-litre batch of Agave karwinskii (Maguey Madrecuishe) was crafted by Maestro Melitón Jarquín, a 45-year-old Maestro mezcalero (Master distiller) from El Chino, Miahuatlán, Oaxaca, Mexico. Melitón enjoys making Arroqueño, Espadín, Jabalí, Tobalá, Madrecuishe, Bicuixe and blends when distilling, but his own top choice for drinking is Tepextate.
To achieve this Madrecuishe expression, he harvested agaves from his land, cooked them in an earthen oven, then crushed them by hand and distilled them - the traditional way - one time with condenser (refrescadera). The result? A soul-stirringly complex mix of hearty, floral, and fresh herbal flavors.
PRODUCTION NOTES:
- Made by Maestro Melitón Jarquín
- Maguey Madrecuishe (Agave karwinskii)
- Age of agave: 9 - 16 years
- El Chino, Miahuatlán, Oaxaca (1600meters above sea level)
- Roasted in truncated conical earthen oven with mesquite wood
- Crushed by hand
- Fermented in open-air in Sabino wood vats with natural yeast using well water
- 1 distillation in Filipino style copper pot still with condenser (refrescadera)
- 51.4% ABV
- 100 litres produced in January 2023
Mezcalosfera Madrecuishe 2023 - Melitón Jarquín | 200ml
This 100-litre batch of Agave karwinskii (Maguey Madrecuishe) was crafted by Maestro Melitón Jarquín, a 45-year-old Maestro mezcalero (Master distiller) from El Chino, Miahuatlán, Oaxaca, Mexico. Melitón enjoys making Arroqueño, Espadín, Jabalí, Tobalá, Madrecuishe, Bicuixe and blends when distilling, but his own top choice for drinking is Tepextate.
To achieve this Madrecuishe expression, he harvested agaves from his land, cooked them in an earthen oven, then crushed them by hand and distilled them - the traditional way - one time with condenser (refrescadera). The result? A soul-stirringly complex mix of hearty, floral, and fresh herbal flavors.
PRODUCTION NOTES:
- Made by Maestro Melitón Jarquín
- Maguey Madrecuishe (Agave karwinskii)
- Age of agave: 9 - 16 years
- El Chino, Miahuatlán, Oaxaca (1600meters above sea level)
- Roasted in truncated conical earthen oven with mesquite wood
- Crushed by hand
- Fermented in open-air in Sabino wood vats with natural yeast using well water
- 1 distillation in Filipino style copper pot still with condenser (refrescadera)
- 51.4% ABV
- 100 litres produced in January 2023