Real Minero 2021 Pechuga | 700ml
Maestro Mezcalero Edgar Ángeles Carreño first roasted the agaves in a conical earthen oven for several days (depending of weather conditions and amount of agave is the cooking time required), than he used an electric mill to crush the agave fibres before fermenting them with well water, and double distilling in Filipino style clay pot stills. When they finish the final product, they do a third distillation and add fresh seasonal ingredients from the area like fruits, grains, nuts, and spices. It is called mezcal de pechuga (breast mezcal) because they also hang a chicken or turkey breast over the clay pot still where the vapor that emanates from the broiling liquid infuses with the bird's protein and gives the spirit a fuller body that is combined with all of the other aromas and flavors from the other ingredients added into the pot. The result is always a symphony of layers of flavors, sweetness and aromas that mellow out the agave's smoky, earthy flavors.
In Oaxaca these mezcals are consumed during traditional celebrations like baptisms, weddings, funerals, and quinceañeras, and the distiller's family will participate in collecting the seasonal ingredients for this family owned recipe!
Before bottling, the 98 litre batch was carefully rested in glass for 1 month. This gives it an extra layer of refiningt that can be tasted in the very first sip!
PRODUCTION NOTES:
- Made by Maestro Edgar Ángeles Carreño
- Espadín (Agave Angustifolia / 10 years)
- Santa Catarina Minas, Oaxaca, México
- Roasted in truncated conical earthen oven
- Electric mill crush
- Fermented in open-air sabino barrels with natural yeast using well water
- Triple-distilled in Filipino style clay pot still (no water added)
- 51.4% ABV
- 98 liters produced
- Resting in glass container for 1 month before bottling
Real Minero 2021 Pechuga | 700ml
Maestro Mezcalero Edgar Ángeles Carreño first roasted the agaves in a conical earthen oven for several days (depending of weather conditions and amount of agave is the cooking time required), than he used an electric mill to crush the agave fibres before fermenting them with well water, and double distilling in Filipino style clay pot stills. When they finish the final product, they do a third distillation and add fresh seasonal ingredients from the area like fruits, grains, nuts, and spices. It is called mezcal de pechuga (breast mezcal) because they also hang a chicken or turkey breast over the clay pot still where the vapor that emanates from the broiling liquid infuses with the bird's protein and gives the spirit a fuller body that is combined with all of the other aromas and flavors from the other ingredients added into the pot. The result is always a symphony of layers of flavors, sweetness and aromas that mellow out the agave's smoky, earthy flavors.
In Oaxaca these mezcals are consumed during traditional celebrations like baptisms, weddings, funerals, and quinceañeras, and the distiller's family will participate in collecting the seasonal ingredients for this family owned recipe!
Before bottling, the 98 litre batch was carefully rested in glass for 1 month. This gives it an extra layer of refiningt that can be tasted in the very first sip!
PRODUCTION NOTES:
- Made by Maestro Edgar Ángeles Carreño
- Espadín (Agave Angustifolia / 10 years)
- Santa Catarina Minas, Oaxaca, México
- Roasted in truncated conical earthen oven
- Electric mill crush
- Fermented in open-air sabino barrels with natural yeast using well water
- Triple-distilled in Filipino style clay pot still (no water added)
- 51.4% ABV
- 98 liters produced
- Resting in glass container for 1 month before bottling