Each step of our Tres Papalote Mezcal production is supervised by our expert Maestro Mezcalero whose extensive knowledge of process and quality has been passed down from generation to generation.
Once the agave reaches maturity, at approximately 7 years, it is brought down the mountain by horse. The harvested pina is place in the ground and roasted in a fire pit. The expert mezcalero will then take the tender agave, crush it, and prep for distillation. The agave is placed in wooden barrels and natural fermentation begins; local wood is used to start a fire beneath the oven to double-distill the concentrated agave. The mezcalero himself determines once the fermentation process is complete, and the resulting product is placed in a copper oven.
This curpreata agave variety offers a smooth taste with a distinguished consistency, producing a rich and lightly smokey mezcal flavor with elegant herbal and citrus notes. The entire process is vigilantly supervised by the Maestro Mezcalero to produce one of the purest spirits in the world - a spirit that delights the palate with its complex and intriguing flavor and mystical experience.
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