Mezcales de Leyenda Puebla
Mezcales de Leyenda
Don Federico Valentin Alva Ibañez
Cooked in a lava rock line pit for 3 days
Crushed in a mechanical shredder
Copper alamebic still
From the website: Sustainable harvested agave from northern valleys of Puebla. This agave potatorum, commonly known as Tobalá is called Cenizo in Puebla. This is the largest field of sustainably cultivated maguey tobalá in Mexico, in large part thanks to the vision of the Alva family. This maguey takes between 8 and 11 years to reach maturity before it can be harvested. On average it takes between 14-16kg of maguey to produce 1 liter of mezcal. From a long line line of mezcal producers, Don Aaron, the 4th generation mezcalero, has been honing his practice since a child. His father, Don Federico, pictured left, supervises the production process.