Tio Pesca Arroqueno is made with wild maguey Arroqueno (agave Americana) in the remote town of Sola de Vega, Oaxaca. The town of Sola de Vega is known for its clay pot distillation, and this clay-pot distilled mezcal is made by maestro mezcalero Fernando Mitra. The agave are cooked in an underground pit oven, crushed by hand with mallets, fermented in Sabina wood vats, and double distilled in clay.
Agave Arroqueno comes from the same species as the Coyote, the ‘Americana’ family of Agave. Arroqueno can take up to 20 years to mature, it is due to this that the Mezcal industry is concerned that this wild Agave will become more and more rare as Mezcal’s popularity continues to rise. Fortunately most Maestros Mezcaleros use it responsibly.
Tío Pesca is a Santa Sabia Distillery project that brings an exclusive collection of ancestral palenques to the international market. They seek to preserve traditions and processing techniques that their ancestors have transmitted from generation to generation. Santa Sabia Distillery is also involved in Pescador de Suenos Mezcal, Aprendiz Mezcal, and Vecindad Tequila.
Sola de Vega sits 1,500 meters above sea level and is considered a semi tropical ecosystem with a lot of warm wet forests surrounding the region. All of the Tio Pesca Mezcales are classified as Ancestral, they are manually crushed, fermented in wooden sabino tubs and distilled in clay pots.
AROMA: Very fragrant, Strawberry Bon Bon candies from Grandma’s house and hibiscus. Bell peppers, citrus and white pepper notes.
TASTE: The taste went gradually but distinctly from sweet to smoky to salty – smooth on the way down, warm and comforting in the belly. Chocolate covered pretzel. Cojita cheese. Nice bit of clay notes on the finish with excellent balance of sweet/smoke/saline
ENJOY: Sipping mezcal is enjoyed slowly and with friends. Makes premium cocktails.