4.03
About this bottle
Tepextate agaves are beautiful to look at--a massive prehistoric plant with leaves that twist and curl. The wild agave was harvested after 15 years of maturation. The mezcal is traditionally made by Master Mescalero Pedro Hernández in the village of San Baltazar Guelavila, Oaxaca. This includes roasting the agaves using red oak and mesquite and using a horse-drawn tahona to crush the agaves. Fermentation is done in an open-air pine and oak vat. The mezcal is twice-distilled in copper pot still and bottled.
How it tastes
Measured across 14 flavor axes. Tap a note to find other bottles that lead with it.
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Tastes like this
Closest flavor profiles across the whole catalog.
