Description
The tepeztate agave grows particularly high in the rocky, limestone-rich mountainous regions of Oaxaca. The ones that are used in Pluma Negra Tepeztate Mezcal come from an elevation of 5,000-8,200ft and take a whopping 25 to 35 years to mature fully. Harvested by hand with machetes and carried by donkeys, the hearts are then cooked underground in earth ovens. After the cooked agaves are ground using a donkey-pulled mill, the pulp is left to ferment for 8 to 15 days (depending on the temperature) in pine barrels using wild fermentation, before being double-distilled in 250-300l copper-pot stills. This mezcal is bottled at 104 proof and is meant to be enjoyed on its own, sipped neat. Herbal, green, and minty, it’s an intense and complex spirit.Grab your bottle today!
