The Story
PICAFLOR IS OUR BOTTLE OF THE MONTH FOR MAY 2026
Picaflor Mezcal Joven is an artisanal spirit produced in the Mengoli de Morelos region of Oaxaca, Mexico. Crafted under the expertise of maestro mezcalero Ramón Cruz, this expression is made using 100% Espadín agave, which is known for its versatility and ability to reflect the specific conditions of the Oaxacan valley. The production follows traditional methods to ensure a balanced profile that honors historical Oaxacan techniques.
The production begins with harvesting mature agave plants, which are then roasted in a conical stone pit oven over local wood to impart a characteristic smokiness. The cooked agave is crushed using a traditional stone tahona pulled by a horse, followed by natural fermentation in open wooden vats. Finally, the liquid is double distilled in copper stills to achieve a clean and vibrant spirit that maintains the integrity of the Espadín plant.
The profile is defined by a bright and aromatic nose of cooked agave, subtle smoke, and lime zest. On the palate, it displays a crisp and oily texture with notes of black pepper, roasted pineapple, and a savory hint of wet earth. The structure is firm and well balanced, leading into a long finish characterized by a lingering herbal spice and a soft, clean smokiness.
Picaflor is well regarded for its commitment to small batch production and environmental sustainability, often reinvesting in agave reforestation projects. It is a reliable choice for those seeking a high proof Espadín that performs exceptionally well both neat and in premium cocktails. The release serves as an essential introduction to the nuances of artisanal Oaxacan mezcal.
Items that are already discounted, are not eligible for further discounts.
| Maguey: | Espadin, (Agave angustifolia) |
| Mezcalero: | Virgilo Velasco |
| Location: | San Luis del Rio, Tlacolula, Oaxaca |
| Elevation: | Roughly 950 meters |
| Production Date: | 2025 |
| Oven: | Conical oven underground, fired by wood. Cooking time 4-5 days |
| Milling: | Chilean mill pulled by a horse |
| Fermentation: | Natural fermentation in Wooden Vats |
| Destillation: | Doube distilled in 350L Copper Pots |
| Mixability: | Easy |
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Description
PICAFLOR IS OUR BOTTLE OF THE MONTH FOR MAY 2026
Picaflor Mezcal Joven is an artisanal spirit produced in the Mengoli de Morelos region of Oaxaca, Mexico. Crafted under the expertise of maestro mezcalero Ramón Cruz, this expression is made using 100% Espadín agave, which is known for its versatility and ability to reflect the specific conditions of the Oaxacan valley. The production follows traditional methods to ensure a balanced profile that honors historical Oaxacan techniques.
The production begins with harvesting mature agave plants, which are then roasted in a conical stone pit oven over local wood to impart a characteristic smokiness. The cooked agave is crushed using a traditional stone tahona pulled by a horse, followed by natural fermentation in open wooden vats. Finally, the liquid is double distilled in copper stills to achieve a clean and vibrant spirit that maintains the integrity of the Espadín plant.
The profile is defined by a bright and aromatic nose of cooked agave, subtle smoke, and lime zest. On the palate, it displays a crisp and oily texture with notes of black pepper, roasted pineapple, and a savory hint of wet earth. The structure is firm and well balanced, leading into a long finish characterized by a lingering herbal spice and a soft, clean smokiness.
Picaflor is well regarded for its commitment to small batch production and environmental sustainability, often reinvesting in agave reforestation projects. It is a reliable choice for those seeking a high proof Espadín that performs exceptionally well both neat and in premium cocktails. The release serves as an essential introduction to the nuances of artisanal Oaxacan mezcal.
Items that are already discounted, are not eligible for further discounts.
| Maguey: | Espadin, (Agave angustifolia) |
| Mezcalero: | Virgilo Velasco |
| Location: | San Luis del Rio, Tlacolula, Oaxaca |
| Elevation: | Roughly 950 meters |
| Production Date: | 2025 |
| Oven: | Conical oven underground, fired by wood. Cooking time 4-5 days |
| Milling: | Chilean mill pulled by a horse |
| Fermentation: | Natural fermentation in Wooden Vats |
| Destillation: | Doube distilled in 350L Copper Pots |
| Mixability: | Easy |
