Description

• For the first time ever, young maestro mezcalero, Lalo Perez Ramos, co-roasted, co-fermented, and co-distilled wild Tepextate and Cuixe that were harvested from his family's property in El Nanche, Miahuatlan, Oaxaca. Typically, the agaves are roasted, fermented, and distilled separately, then blended when finished. The results of his newly attempted process were sublime.  

  Roasting occured in an underground pit using mesquite firewood over the course of five days. The piñas were then crushed by hand with wooden mallets and machetes before being fermented in open-top cypress vats for nearly one week. Once fermentation was complete, Lalo distilled the mash once on his family's very rustic copper alembic. He let that first run rest for three weeks before re-distilling it down to a very small batch of only 68 liters. It was then proofed with the heads, hearts, and tails to 45.1% abv.

  Look for pine, sweet tamarind, candied lime peel, and chili salt.