Pluma Negra Tepeztate Mezcal
The tepeztate agave grows particularly high in the rocky, limestone-rich mountainous regions of Oaxaca and takes up to 35 years to mature. Harvested by hand and transformed into a delicious elixir using traditional methods, the resulting 104-proof spirit is intensely flavorful.
$138.99
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Pluma Negra Mezcal hails from the town of San Juan del Rio in Oaxaca, Mexico. It is there, in the cradle of the famous Mexican spirit, that Maestro Mezcalero Rodolfo Hernández crafts the delicious drink. Himself belonging to the 3rd generation of mezcaleros, the Hernández family has been in the business for 45 years, employing traditional methods. The tahona mill is pulled by a donkey, the juice ferments in pine barrels, and copper pots are used in distillation. The Pluma Negra or "black feather" lineup consists of 4 expressions: the white and black label Mezcal Espadín, the Tobalá, and the Tepeztate.
The tepeztate agave grows particularly high in the rocky, limestone-rich mountainous regions of Oaxaca. The ones that are used in Pluma Negra Tepeztate Mezcal come from an elevation of 5,000-8,200ft and take a whopping 25 to 35 years to mature fully. Harvested by hand with machetes and carried by donkeys, the hearts are then cooked underground in earth ovens. After the cooked agaves are ground using a donkey-pulled mill, the pulp is left to ferment for 8 to 15 days (depending on the temperature) in pine barrels using wild fermentation, before being double-distilled in 250-300l copper-pot stills. This mezcal is bottled at 104 proof and is meant to be enjoyed on its own, sipped neat. Herbal, green, and minty, it's an intense and complex spirit.
Grab your bottle today!
The tepeztate agave grows particularly high in the rocky, limestone-rich mountainous regions of Oaxaca. The ones that are used in Pluma Negra Tepeztate Mezcal come from an elevation of 5,000-8,200ft and take a whopping 25 to 35 years to mature fully. Harvested by hand with machetes and carried by donkeys, the hearts are then cooked underground in earth ovens. After the cooked agaves are ground using a donkey-pulled mill, the pulp is left to ferment for 8 to 15 days (depending on the temperature) in pine barrels using wild fermentation, before being double-distilled in 250-300l copper-pot stills. This mezcal is bottled at 104 proof and is meant to be enjoyed on its own, sipped neat. Herbal, green, and minty, it's an intense and complex spirit.
Grab your bottle today!
| Proof | 104 (52% ABV) |
|---|---|
| Distiller/Bottler Name | Pluma Negra |
| Size | 750mL |
Soft, minty, and green, this expression opens with fresh herb, cut grass, and eucalyptus notes on the nose. It's warm and herbal on the palate that culminates in a long and complex finish.
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This product is available in: AZ, CA, CO, CT, DC, FL, GA, IL, IN, KS, KY, LA, ME, MD, MI, MO, NE, NV, NH, NJ, NM, NY, NC, ND, PA, RI, SC, TX, WA
Unfortunately, we can't ship to PO Boxes and APO addresses.
Note: Not Eligible for Return
