Legendario Domingo
Guerreo Cupreata
Mazatlán, Guerrero
It is said that Guerrero is one of the cradles of agriculture in this continent, and it so it naturally has created an unbeatable precedent for the agave that grows here. With green forest floor and herbal nose, honeydew melon and cucumber on the pallet, finishing with bright minerality.
Technical Details
Maestro Mezcalero(a): Rodolfo Obregón
Age at Harvest: 8-10 years
Varietal: Cupreata (also known as Papalote)
Crushing Method: Mechanical Tahona (traditional in this region)
Water: Spring water
Fermentation: Open pine wood vats
Cooking Method: Underground Oven fired with Tepehuaje and Encino oak
Distillation: 2x Arabic Alembic copper still, 500 liters
Resting Period: 30-45 days prior to bottling in glass – non chill filtered
Farming Practices
Maguey Cupreata is found in the Mexican states of Michoacán and Guerrero at elevations of 1,200-1,800 meters, primarily thriving on mountain sides. Its age of maturity varies but it can take up to 10-15 years before the plant is ready for harvest and can weigh up to 110 pounds. Shaped quite alluringly, with broad and crimped leaves that have deep imprints and curvy spines, Cupreata is currently found in the wild in addition to being cultivated and semi-cultivated.
Tasting Note
Green forest floor and herbal nose, with Honeydew melon and cucumber on the pallet, finishing with bright minerality
Other Spirits by this Producer
Guerreo Cupreata
Mazatlán, Guerrero
It is said that Guerrero is one of the cradles of agriculture in this continent, and it so it naturally has created an unbeatable precedent for the agave that grows here. With green forest floor and herbal nose, honeydew melon and cucumber on the pallet, finishing with bright minerality.
Michoacán Ensamble
Michoacán, Charo / Pie de la Mesa
Michoacán is a land covered in mystery where things become infinite. Here, the customs and history are encapsulated into a mezcal that delights us with each drink. Displaying hazelnuts, toasted peanuts, pine and almonds, green apples, ripe pineapple, coconut, subtle elegant smoke on the palate, warm body, constantly evolving flavors and pleasant acidity.
Espadín
San Luis del Rio, Oaxaca
Oaxaca is the the epicenter of mezcal in the country, it is a world carved by legends, green quarry, black clay and of course agave. A mezcal with hints of kiwi on the nose, along with citrus flavors, hints of minerality, ripe tropical fruits, and salty papaya notes, green banana, finishing with balanced salt and delicate smoke.
