Original: $109.59
-65%$109.59
$38.36The Story
This one-of-a-kind Mezcalosfera is made from 100% Agave marmorata, also known as Pichumel, hand-picked from the wild in Oaxaca's Mixteca Baja region in Mexico. With its distinct white stripes, it stands out from its cousin Tepextate and matures much quicker - only 16-20 years compared to Tepextate's 30+ years. Pichumel is famous for its intricate flavors and scents, as well as its traditional use as medicine. Renowned 62-year-old mezcal master Francisco Trujano expertly crafted this unique mezcal, along with his Espadín expressions and blends. March 2023 saw the creation of this special 100 Liter batch!
| Maguey: | A.marmorata (Maguey Pichumel) |
| Mezcaler@s: | Maestro Fransisco Trujano |
| Location: | Mixteca Baja, Oaxaca |
| Elevation: | 1680m |
| Production Date: | 2023 |
| Batch Size: | 100L |
| Oven: | Truncated conical earthen oven with mesquite wood |
| Milling: | Stone Mill Crush |
| Fermentation: | Fermented in open-air Pine wood barrels with natural yeast usings spring water |
| Destillation: | Double-distilled in Filipino style copper pot still |
Description
This one-of-a-kind Mezcalosfera is made from 100% Agave marmorata, also known as Pichumel, hand-picked from the wild in Oaxaca's Mixteca Baja region in Mexico. With its distinct white stripes, it stands out from its cousin Tepextate and matures much quicker - only 16-20 years compared to Tepextate's 30+ years. Pichumel is famous for its intricate flavors and scents, as well as its traditional use as medicine. Renowned 62-year-old mezcal master Francisco Trujano expertly crafted this unique mezcal, along with his Espadín expressions and blends. March 2023 saw the creation of this special 100 Liter batch!
| Maguey: | A.marmorata (Maguey Pichumel) |
| Mezcaler@s: | Maestro Fransisco Trujano |
| Location: | Mixteca Baja, Oaxaca |
| Elevation: | 1680m |
| Production Date: | 2023 |
| Batch Size: | 100L |
| Oven: | Truncated conical earthen oven with mesquite wood |
| Milling: | Stone Mill Crush |
| Fermentation: | Fermented in open-air Pine wood barrels with natural yeast usings spring water |
| Destillation: | Double-distilled in Filipino style copper pot still |
