While this is an ensamble (blend), the creamy and tropical fruit flavors associated with Jabalí are on full display. Poncho and Chucho Sanchez released this limited batch in honor of their mother, Juana….
Tag: Tahona Extraction
Del Maguey Wild Jabalí
Agave Jabali is harvested from craggy rocks and cliffs and is known to be difficult to distill. Jabali is Spanish word for “wild boar” because the leaves on the maguey Jabali planet look like the teeth of a boar. This is another release in the Vino de Mezcal series from their secret mezcalero using only…
El Jolgorio Jabalí
El Jolgorio was founded by the Cortés family, who have been making mezcal in Oaxaca since the 1840s. This extremely limited release is made from 100% wild jabali agave, which take 16-18 years to fully mature. Jabalí is notorious for being one of the most difficult agave types to work with as it tends to…
Vago Madre Cuixe – Emigdio Jarquín Ramirez
The maguey Madre Cuixe (agave Karwinskii) used in this mezcal is crushed by tahona and distilled in a copper refrescadera still. Emigdio is known throughout the region for his distilling expertise and all of his mezcal holds a high standard for the rest of the Miahuatlan region….
El Jolgorio Madrecuishe
El Jolgorio was founded by the Cortés family, who have been making mezcal in Oaxaca since the 1840s. Their Madrecuishe is produced in Santa Maria Zoquitlan by Ignacio Parada. The agave is harvested at 13 years old, pit roasted, and crushed by a mule-drawn tahona. Due to the agave’s dense core and relatively low water…
Vago Elote
Vago Elote from Hijos de Aquilino Garcia carries on the tradition of maestro mezcalero Aquilino Garcia Lopez. His sons, Temo and Mateo, have spent their lives working alongside Aquilino, learning the methods and knowledge that has been passed down through generations. Like the Elote from Aquilino, before he passed away, this has a nose full…
Bozal Borrego
Following the age-old tradition from mezcaleros, sacrificial mezcal is typically produced in small batches for personal consumption as well as fiestas for the locals. First, the agave is crushed by a stone tahona wheel moved by a bull, baked in earthen pit ovens, fermented and then distilled. During the second distillation, a leg of lamb,…
Fidencio Pechuga
Fidencio Pechuga is made with undiluted Fidencio Clásico, which is put back in the still for a third distillation and bottled, undiluted at 45%. Along with the Mezcal, the mezcalero adds a traditional mixture of fruit: apples, bananas, pineapple and guava. A whole chicken breast is skinned and washed to remove all fat, and it…
El Jolgorio Pechuga
El Jolgorio was founded by the Cortés family, who have been making mezcal in Oaxaca since the 1840s. To make their celebratory Pechuga, the mezcaleros add locally harvested fruit and spices, like pineapple, orange, and plantains along with a raw turkey breast on the inside of the pot still in such a way that all…
Del Maguey Pechuga
Hand-crafted in the village of Santa Catarina Minas from a palenque with a long view of the flat, open, tree lined valley. Agave: Espadín. Naturally fermented and distilled three times in ancestral clay stills with bamboo tubing. A celebratory mezcal in which wild mountain apples, plums, red plantains, pineapples, almonds and a chicken breast are…