Tlamati Pechuga 'Milpa' Destilado de Agave

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  • Pechuga produced in San Miguel Atlapulco, Puebla
  • Maestro Mezcaleros Balbino & Sergio Salas
  • Collaboration with chef Jazmín Ponce
  • 100% Papalométl (Agave potatorum)
  • Cooked in a conical earthen oven
  • Milled by hand using wooden mallet & canoa in addition to a small mechanical grinder
  • Fermented with ambient yeast and spring water in stainless steel tanks
  • Distilled three times using traditional copper pot still
  • Addition of Criollo heirloom corn, huitlacoche, squash, and pipicha leaf on third distillation
  • Grilled corn husk, red licorice, cherry, peach fuzz, fresh brick powder, ricotta, cut green wood, candied pear, and a vague aroma of kerosene lantern
  • 67 bottles produced
  • 49.1% ABV (ABV may vary batch to batch)