Hacienda Oponguio Cupreata is made with Agave cupreata. After the agave is cut, the agave is taken to an underground pit oven. Avocado and Oak wood is used to heat the oven, which covered with volcanic stone. The agave is placed on the stones and then covered with dirt. After 3-4 days the cooked agave is removed from the oven and is left 2 days to rest. Next, the agave is milled, followed by all-natural fermentation. The fermentation takes place in wooden tubs for 4-5 days. Finally, the agaves are double-distilled in a tarascan style still.
Brand | Hacienda Oponguio
Mezcalero | Miguel Ángel Jaramillo
Agave Species | Agave cupreata
Agave Variety | Cupreata
Country | Mexico
State | Michoacán
Mezcal Category | Mezcal Artesanal
Flavor | Herbal
ABV | 47%
Roast | Baked in a stone and brick oven between 3 to 4 days, with avocado and oak wood
Crush | Mechanical
Fermentation | 4 to 6 days in pine wood vats with 160 meter deep well water
Distillation | Double distilled in copper alembics with Filipino style wooden condensers
Tasting Notes | Click for Tasting Notes
Mezcalero | Miguel Ángel Jaramillo
Agave Species | Agave cupreata
Agave Variety | Cupreata
Country | Mexico
State | Michoacán
Mezcal Category | Mezcal Artesanal
Flavor | Herbal
ABV | 47%
Roast | Baked in a stone and brick oven between 3 to 4 days, with avocado and oak wood
Crush | Mechanical
Fermentation | 4 to 6 days in pine wood vats with 160 meter deep well water
Distillation | Double distilled in copper alembics with Filipino style wooden condensers
Tasting Notes | Click for Tasting Notes