El Jolgorio Pechuga Mezcal
Once the agave have been harvested, the heart of the plant, or piñas, are cooked for several days in large, earthen pits lined with hot stones, and then crushed under the weight of a massive stone wheel, usually drawn by a horse or burro. After the piñas are crushed, the pulp is placed in a large wooden vat, together with ambient yeast, in order to begin fermentation. After several days, expert mezcaleros determine by taste, smell and sight when the wash is ready for distillation.
When the wash is ready, the mezcaleros distill it through traditional copper stills that are heated over wood fires. The journey from the farm, or hacienda, to bottle is long and arduous, but every step is conducted with the careful attention and pride necessary to produce a complex yet smooth mezcal.
El Jolgorio Mezcal Pechuga
Agave Type: Espadin Silvestre
Region: Santiago Matatlan, Oaxaca, Mexico
Maestro Mezcalero: Valentin Cortes Y Gregorio
Proof: 96 (48% ABV)
Details: Twice distilled in a copper pot still with pineapples, limes, oranges, plantains, apples, pears and the breast of a Guajolote (a creole turkey rooster).
Tasting Notes: Bursts of citrus fruit (particularly agave and pineapple). Sweet touches of green fruits and herbs, along with a hint of cajun chicken and smoke.
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|Proof||96 (48% ABV)|
|Distiller/Bottler Name||Asbury Park Distilling Co.|
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