Granja Nómada Mezcal Tepeztate 750ml

Tepeztate is genuinely one of mezcal's most patient agave varieties — this particular Agave marmorata spends a full twenty years growing wild before it's ready for harvest, and Granja Nómada's Maestro Mezcalero Hugo Quinto hand-selects each plant directly from nearby farms rather than relying on a single fixed source, in keeping with the brand's own founding philosophy. "Nómada" means "nomad" in Spanish, and the name reflects a genuine commitment: rather than sourcing agave from just one grower, Granja Nómada works across a network of local farmers, or "granjas," in a deliberate effort to build fairer, more sustainable relationships throughout the mezcal supply chain.

Production takes place at Hugo Quinto's own palenque in San Dionisio Ocotepec, in the Central Valley of Tlacolula, Oaxaca. The harvested piñas are cooked for six days in an earthen pit oven fired by locally chopped oak, then crushed using a traditional tahona before fermenting in open-air wooden vats for up to fifteen days. The fermented agave undergoes double distillation in copper stills, with only the hearts carried forward into the second run — a deliberate cut that concentrates the finest, most refined character of the spirit. The finished mezcal is bottled at a local facility roughly ten minutes from the palenque itself.

Bin Ends' official tasting notes describe this expression's "subtle smoky notes with hints of citrus and floral undertones" on the nose, developing into "fresh agave, ripe citrus, and floral notes" that "harmoniously linger on the palate," closing with "light smoke with bright agave notes." This is genuinely patient, wild-harvested mezcal — a real showcase of what two full decades of natural growth can bring to a single agave plant, produced with a genuine commitment to fairness across the entire supply chain behind it.

Origins & Craftsmanship

Granja Nómada Mezcal Tepeztate is produced by Maestro Mezcalero Hugo Quinto at his palenque in San Dionisio Ocotepec, in the Central Valley of Tlacolula, Oaxaca, Mexico. The brand's name reflects its founding commitment to "nomadic farming" — working across multiple local growers rather than a single fixed source, in an effort to build fairer relationships throughout the mezcal supply chain.

Made from 100% wild Tepeztate agave (Agave marmorata), matured a full twenty years and hand-selected from nearby farms, the harvested piñas are cooked for six days in an earthen pit oven fired by locally chopped oak, then crushed using a traditional tahona and fermented in open-air wooden vats for up to fifteen days. The fermented agave undergoes double distillation in copper stills, with only the hearts carried through to the second distillation. Bottled at 40-42% ABV, 750ml.

Critics Reviews

No formal numerical critic score is confirmed for this product at this time.

Bin Ends (extended tasting note):
"Espadín (Agave angustifolia): Cultivated, harvested at approximately 8 years of age. Tepeztate (Agave marmorata): Wild-harvested, matured over 20 years. Aroma: Subtle smoky notes with hints of citrus and floral undertones. Flavor: Fresh agave, ripe citrus, and floral notes harmoniously linger on the palate. Finish: Light smoke with bright agave notes."

Tasting Profile

Nose
Subtle smoke leads, joined by citrus and floral undertones, reflecting the agave's long, wild maturation.

Palate
Fresh agave and ripe citrus carry the entry, with floral notes lingering harmoniously throughout.

Finish
Light smoke closes the mezcal, with bright agave character carrying through to the end — genuinely clean and balanced.

Quick Overview

Food Pairings

• Grilled or charred vegetables
• Ceviche and fresh seafood
• Aged cheeses
• Citrus-forward dishes

Serving Note

Best enjoyed neat, in a copita or small tasting glass, to fully appreciate its floral, citrus-forward character.