An exquisite and powerful representation of Agave Tepextate (A. Marmorata), a wild-grown species of agave that can take over two decades to reach maturity and is found exclusively in the rugged hillsides of Oaxaca and Puebla. This particular batch is distilled by a third-generation mezcalero, Sergio Patricio, who works alongside his son, Luis Enrique. The agaves are milled by two bulls pulling a two-ton tahona stone. And they use a unique still, colloquially referred to as a “refrescadera,” which is common in Oaxaca’s Ejutla region yet rare elsewhere. This still allows for an efficient double-distillation in a single pass using two internal reflux plates. Aromas: Verdent Greenhouse, Green Beans, Hamhock. Palate: Strong Green Chile, Stewed and Withered Greens, Charred Potatoes, Violet Syrup
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