Mezcalosfera | Pichumel | 500ml
This unique expression of Agave marmorata, commonly known as Pichumel, is hand-harvested from the wild in the Mixteca Baja region of Oaxaca, Mexico. Showcasing white stripes, it stands out from its relative Tepextate, and matures much more quickly-- after only 16-20 years, compared to the 30+ years of its relative Tepextate.
Pichumel is celebrated for its complex flavors and aromas, as well as its long-standing use for medicinal purposes. Francisco Trujano, a 62-year-old master mezcalero, is renowned for his expertise in crafting this special mezcal. He also makes Espadín expressions as well as blends. This 100 Litre batch was carefully crafted in March 2023!
PRODUCTION NOTES:
- Made by Maestro Francisco Trujano
- Maguey Pichumel (Agave marmorata)
- Age of agave: 16 - 20 years
- Mixteca baja (1680 meters above sea level)
- Roasted in truncated conical earthen oven with mesquite wood
- Stone mill crush
- Fermented in open-air Pine wood barrels with natural yeast using spring water
- Double-distilled in Filipino style copper pot still
- 48.4% ABV
- 100 litres produced
Mezcalosfera | Pichumel | 500ml
This unique expression of Agave marmorata, commonly known as Pichumel, is hand-harvested from the wild in the Mixteca Baja region of Oaxaca, Mexico. Showcasing white stripes, it stands out from its relative Tepextate, and matures much more quickly-- after only 16-20 years, compared to the 30+ years of its relative Tepextate.
Pichumel is celebrated for its complex flavors and aromas, as well as its long-standing use for medicinal purposes. Francisco Trujano, a 62-year-old master mezcalero, is renowned for his expertise in crafting this special mezcal. He also makes Espadín expressions as well as blends. This 100 Litre batch was carefully crafted in March 2023!
PRODUCTION NOTES:
- Made by Maestro Francisco Trujano
- Maguey Pichumel (Agave marmorata)
- Age of agave: 16 - 20 years
- Mixteca baja (1680 meters above sea level)
- Roasted in truncated conical earthen oven with mesquite wood
- Stone mill crush
- Fermented in open-air Pine wood barrels with natural yeast using spring water
- Double-distilled in Filipino style copper pot still
- 48.4% ABV
- 100 litres produced