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Pal’alma Cupreata Tasting Notes


  • Location: Guerrero 
  • Agave: Cupreata 
  • Maestro: Artemio García 
  • Abv: 50%
  • Tasting keywords: fresh, mineral, blood orange 


Clay, minerals, and everything earthy is the aromatic first wave from this tasty mezcal. Supporting notes skew more toward fruits and herbs than smoky, keeping it light and fresh. 


In the mouth the flavors are darker and more robust, showing chocolate and roasted roots, both sweet and deliciously bitter, like beets and dandelion. Blood orange freshness and depth combine with undertones of fresh garden sage and thyme. Dangerously easy to sip. 


100% Cupreata, this mezcal was made by Artemio García from ‘capon’ agaves. Typically once the quiote (the flowering stalk of the plant that indicates maturity) is cut, the plant can be harvested for mezcal. Letting the plant stay in the ground after the quiote is cut is called capon. The agaves for this batch were left to acquire more sugar and complexity for three years, which is a long time for capon agaves. This practice results in ripe caramelized flavors. In addition to the extended aging in the fields, this mezcal was aged 25-28 months in glass.

Tess Rose Lampert is a wine and spirits educator with a focus on mezcal. She is a frequent contributor to Mezcalistas and has developed programming for Mexico in a Bottle and Spirited Conversations. She has an Advanced Degree from the Wine & Spirit Education Trust, Spanish Wine Educator Certificate, an MA from the University of East Anglia, UK, in Philosophy of Food and Drink and a BA from Bard College in NY.

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