- Location: California
- Agave: Americana
- Maestro: Gian Pablo Nelson
- Abv: 47%
- Tasting keywords: floral, green, clay
- Buy It Now
The aroma hits floral, with a touch of musk, followed by tropical fruits, sweet melon, and a hint of petrol. It is very expressive, continuing to open up as it breathes in the copita, with green and vinous notes, vegetal in a delicate way like cooked artichokes.
Clean and balanced flavors are rich and spicy. Minerals and clay are present, but distinct from the hallmark clay minerality of Oaxaca. The interplay of fruity and green continues on the palate with notes of watermelon, green chili and cilantro. It tastes and feels a little more brandy-ish than most Mexican made mezcals, a little lower in acid too- perhaps due to elements of the terroir. The finish is soft and perfumed.
Ripe agave Americana is harvested and cooked in an in-ground stone lined pit in Woodland California. The rest of the production is carried out at the distillery about an hour away. The cooked agaves are shredded and then passed through a hammer mill chipper. The fibers are soaked in water and rest overnight, then squeezed, and rinsed a second time to ensure all the sugars are released into the water solution. The mash ferments with ambient yeasts for a few days and then is inoculated with commercial yeast. It is double distilled and proofed down with a mixture of tails and water.
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