Details
- Location: Pino Bonito, Michoacan
- Agave: Cupreata
- Maestro: Emilio Vieyra
- Abv: 45%
- Tasting keywords: fruity, spicy, rich
- NOM: M218C
Nose
The nose is full of fruit and baking spices, without covering up the earthiness of the underlying mezcal.
Taste
One of the most delicious mezcals on the market, the flavors here are impossibly delicious and impeccably balanced. Notes of tropical fruits, mixed citrus, baking spices, smoked meats, and caramel are a symphony of flavor for the palate. The texture is rich and pleasantly oily, matching the intensity of flavors. It goes down easy, almost too easy, and pairs with a wide range of foods, especially cheeses to bring out the slightly lactic notes and enhance the fruit and spice.
Method/Background
Made by 6th generation maestro Emilio Vieyra in the Rio Balsas region surrounded by pine forests from a combination of wild agave and sustainably cultivated agaves from their 400+ acre Rancho Limon which doubles as a nature reserve. Agaves are cooked in an in-ground pit, machine crushed, and fermented in in-ground wooden (encino) pits with spring water. The mash is double distilled in internal condenser stills made of copper and wood. The house blend of ingredients infused into the last distillation comes from Emilio’s mother and matriarch Dona Delia, who is a true master of her craft. The mezcal is rested in glass for at least 6 months.
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