Hacienda Oponguio Ensamble is made with 70% Agave cupreata and 30% Agave inaequidens, which is a wild agave that grows in the town of Erongaricuaro, Michoacán Mexico. After the agave is cut, the piña are taken to an underground pit oven, which is fired by oak and avocado wood, covered with volcanic stone. The agave is placed on the stones and then layered with dirt. After 3-4 days the cooked agave is removed from the oven and is left two 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 an artisan alembic which is mainly made of wood with a couple of copper containers.
Brand | Hacienda Oponguio
Mezcalero | Miguel Ángel Jaramillo
Agave Species | Agave cupreata, Agave inaequidens
Agave Variety | Alto y China
Country | Mexico
State | Michoacán
Mezcal Category | Mezcal Artesanal
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 inaequidens
Agave Variety | Alto y China
Country | Mexico
State | Michoacán
Mezcal Category | Mezcal Artesanal
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