La Jicarita Tepeztate

La Jicarita Tepeztate Mezcal has a touch of the biblical narrative. It’s made from wild tepeztate harvested in Santa Maria Zoquitlan. They think that the agaves were 18 to 30 years old which goes along with the 30 days that it took to make. It’s classed as artisanal: It was roasted underground for three days with pino and mesquite, crushed with a horse drawn tahona, wild fermented for ten days in 1,000 liter open air pine tinas, and double distilled in a copper alembic still.