Description

• This mezcal comes from the town of Chilapa de Alvarez, in the state of Guerrero. Master Mezcalero Refugio Calzada, or Don Cuco, as his friends refer to him, used two types of Papalote(Cupreata) for this particular batch.

  The mezcal is made from Papalote Velilla, which is mature but has not yet sprouted its quiote, and Papalote Capon, which has sprouted a quiote that has been removed. After harvest, the agaves were roasted in a 10 ton pit using three different types of wood. After cooking, they were allowed to rest for one day before being chopped with a hatchet and milled down through a wood chipper. Fermentation occurs over the course of four days in tanks made from pine, with fresh spring water added. Don Cuco then does two distillations on a copper alambique, adjusting the final product with heads and tails. 

  Look for notes of pine, honeysuckle, eucalyptus, green melon, dried blueberries, and cedar. Finishes with sweet smoke, leather, and wet stone.