Legendario Domingo Guerrero Mezcal

Legendario Domingo Guerrero MezcalIMPORTER NOTES : TASTING NOTES Green forest floor and herbal nose, with Honeydew melon and cucumber on the pallet (SIC), finishing with bright minerality QUICK FACTS Maestro Mezcalero(a): Rodolfo Obregn 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

IMPORTER NOTES :

TASTING NOTES -

“Green forest floor and herbal nose, with Honeydew melon and cucumber on the pallet (SIC), finishing with bright minerality”

QUICK  FACTS -

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 -

“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. 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.”