Mezcal Cinco Elementos Tepeztate is produced from 100% maguey Tepeztate in San Lorenzo Albarradas, Oaxaca. “Cinco Elementos” who makes this product, are cooking their i agave in an underground oven – a socalled “Horno de Piedra”. When cooked, the agaves are mashed with a tahona, fermented in pine wood tanks, and then double distilled in copper alembic stills.
Made by third generation mezcaliers, Faustina Garcia and Luiz Martinez, this specific agave species takes lots and lots of hard work. The Tepeztate grows in rocky terrain and quite often on steep mountain sides, makinng them very hard to harvest. Due to its preference for rocky soil sparce on hummus the Tepeztate takes up to 35 year to mature.
We often talk about the complex aromas of mezcal and the Tepeztate mezcal is where this is true. Beneath and embedded in the good smoke we find aromas of chalky minerals, sea salt, raw potatoes, cooked asparagus, grilled green peppers, and a bit of Mexican vanilla. The palate is soft, with notes of new green tree leaves, lavender, wild grass, a bit of pepper, and a “charcoaly, leathery” finish.
Maguey Tepeztate (Tepextate) is part of the agave Marmorata family and has a strange and arbitrary leaf pattern. One sometimes sees pictures of the flower stalks, because they are so beautiful. Big flower with a rich and very intense yellow colour.
Tepeztate takes as many as 25 years to mature, which is why mezcals based on this particular agave species is expensive. Farming the agave is also quite difficult, as it need very rocky terrain. The masculine taste however, is worth it.
| TU code | TU9270 |
|---|---|
| Resting Period | Not Rested |
| Nom | O533X |
| Distillery Name | Agua del Rancho |
| Distillation | Double Distilled |
| Brand | |
| Bottle Size | 70cl |
| Barrel Type | Not Rested |
| Alc Volume | 51,5% |
| Age Category | Joven |
| Agave type | Tepextate |
| Agave Region | Oaxaca – San Lorenzo Albarradas |
