Oponguio Seco Tasting Notes

Details

• Location:  Erongaricuaro, México
• Agave: Alto / A. inaequidens
• Maestro Mezcalero: Miguel Ángel Jaramillo
• Batch: HDA008
• ABV: 47%
• Tasting keywords: Pine, cola, anise, lemon.
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Nose

Like being in a pine forest after the rain.

Taste

Round mouth sensation with touches of anise, epazote, and cola.

Production Details

• Agave sources: Minimum 18 year old wild Inaequidens.
• 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.
• Rest: In glass for one year.

Background Information

Oponguio’s approach is to highlight how the inaequidens agave changes with its environment. The Seco was harvested from agaves growing under a canopy of trees which is why it’s called a dry mezcal. Seco means dry in Spanish which is how the distiller describes its flavor. Other Oponguio inaequidens like the Frutal were harvested during the summer when brix levels were higher which give it more fruity and floral flavors.