In the far north-east of the Mezcal Denomination of Origin region, mezcal made in Tamaulipas is unique and rarely found outside of Mexico. Two of the agave varietals used, known as Amole (Agave Funkiana and Agave Univittata), are endemic to this state. These small football-sized agave hearts are cooked together with the much larger Agave Americana by Maestro Mezcalero Cuauthemoc Jacques following the traditional method of production, using a horno de tierra (ground oven), natural fermentation with wild yeast in wooden vats, and small scale distillation in copper pot stills. The flavour profile obtained is like no other mezcal: fresh and mineral, balanced by black forest fruits.
Citrus notes of blood orange combine with mineral notes, followed by deep aromas of black cherry and bitter dark chocolate. More herbal notes and mustard greens develop as time nose on, but still sweet and fresh.
Dry and crisp on the palate, balanced by fruity notes of black berries and grapes. Mineral notes build with freshness prevailing.
Fruit aspects fade into fresh, herbal tones, and bitter dark chocolate. Even after a few minutes fresh sensations prevail.
A completely unique, well-rounded, and complex spirit.