This Del Maguey is a superb ensamble of Wild Papalome and Tobala. Produced by the first Mezcalero Del Maguey approached to distill for them, Fernando Caballero Miguel. Access to this region and palenque is treacherous to say the least. We are truely lucky to be able to have access to this wonderful mezcal here in Australia.
Of specific mention is the stainless steel pot with clay condensor and Carrizo tube (Mexican bamboo) used for distillation.
AROMA: Smells of musty leather with a hint of fruitiness trying to poke through.
TASTE: Taste is dark, earthy, and smoky. Leather, forest floor, black olives, portabello mushroom, sticks/dried leaves, tobacco, with notes of blueberries trying to balance out all them dark earthy flavors. Finishes with a lingering smokiness. Big, creamy mouthfeel on this one as well.
ENJOY: Sipped slowly. Take your time and “kiss” this mezcal. Look past the alcohol and unlock a hidden world of agave goodness
Notes from https://www.mezcalreviews.com/mezcal/del-maguey-wild-papalome/
- Village: San Pedro Teozacolalco
- Palenquero: Fernando “El Bigote” Caballero Cruz, Fernando Caballero Miguel
- State: Oaxaca
- Region: Mixteca Alta
- Maguey: Papalometl, Tobala
- Agave Species: A. cupreata, A. potatorum
- Age of Maguey: 10-12 years
- Elevation: 1590 M (5200 feet)
- Roast Duration: 3-5 days
- Type of Wood: Oak
- Milling: Molino, Animal
- Size of Tinas: 220 L
- Fermentation Duration: 5-7 days
- Water Source: Spring
- Still Type: Stainless Steel/Clay
- Still Size: 60 L
- ABV of Mezcal: 45%