“ Located in the heart of the central “Potosino” plateau, this beautiful mezcal is made in the heart of a historical hacienda.”
“Aromas: herbal, bell pepper y chile jalapeño; Flavors: slightly sweet, strong mineral notes, gently slightly smoked”
AGAVE SALMIANA In this rocky and arid lands, few agaves can grow as well as the salmiana. Commonly known as verde, this wild agave endemic to the San Luis Potosi central plateau has one of the most unique flavor profiles of any agave. This large agave takes between 7-10 years to reach maturity, and on average takes about 16-19kg of agave to produce 1 liter of mezcal.
JUAN JOSÉ HERNÁNDEZ Master mezcalero, Juan Jose Hernandez, comes from a long line of mezcal producers whom have been producing in this very hacienda for over 100 years
At the request of the master “mezcalero” who asked not to be photographed, ‘Leon’, guardian of the hacienda, appears in the photo.
LA HACIENDA Water:Water comes from a deep well next to the hacienda
Cooking: Cooked in a clay oven for 48 hrs, traditional to this region.
Fermentation: Fermented in ground level cement tanks for 5 days, with airborne natural occurring yeasts
Distillation: Distilled in a copper still with a onion top