Oponguio Herbal Tasting Notes

Details

• Location:  Municipality of Erongaricuaro Michoacán
• Agave: Bruto / A. inaequidens
• Maestro Mezcalero: Miguel Ángel Jaramillo
• Batch: HDA008
• ABV: 47%
• Tasting keywords: Lemongrass, pineapple, sage.
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Nose

Lemongrass simple syrup.

Taste

Light and mineral driven with a round mouth feel and flavors of pineapple and sage.

Production Details

• Agave sources: Minimum 18-year-old Inaquidens.
• Roast: Baked in a stone and brick oven between 3 to 4 days, with avocado and oak wood.
• Crush: Mechanical
• Fermentation: 4 to 5 days in pine wood vats with 160 meter deep well water.
• Distillation: Double distilled in copper alembics with Filipino style wooden condensers.
• Rest: In glass for one year.

Background Notes

The Oponguio Herbal was made from inaequidens agaves harvested in the winter which means that it had lower brix levels. Oponguio’s importer, Mayra Villa, says that this lower brix gives it a flavors of herbs and wet soil. I definitely tasted the herbaceousness of sage but also a distinctly tropical sweetness as well.

One of the best things about the Oponguio line is that it allows you taste different variations of the same agave. The Frutal is made from Inaequidens harvested during the summer with higher brix levels while the Seco is another Inaequidens which was harvested from agaves grown under a tree canopy. Each is distinctive, they make for a wonderful contrast.