Tecuan Mezcal Cupretta

Not Oaxaca, but Guerrero!​

Wild ‘Cupreata’ agaves fully ripen in 10-12 years and are very aromatic compared to other agaves. For this exceptional mezcal, agaves are prepared the old-fashioned way: roasted for 72 hours in stone-lined and wood-fired earthen pits, then crushed with stone rollers, and fermented for up to 7 days in open wooden tanks with wild yeast. Distilled twice in copper stills.

Color: fruits transparent with diamond reflections.
Aromas: strongly pronounced roasted agave, sweet mango, pineapple, pear and salty caramel, with hints of light smoke, honey, thyme.
Taste: mildly smoky, with a touch of sweet dried mango, peach and lime blossom.
Aftertaste: warming and long with a pleasant frostiness, light notes of smoked plums, honey, apricot jam.