Destilado de Agave De Castilla 'Nuevo Leon'

• Destilado de Agave produced in Santiago, Nuevo León
• Maestro Mezcalero Jorge Torres
• 100% De Castilla (Agave americana)
• Cooked in a conical earthen oven
• Milled by hand using wooden mallet and stone pit
• Fermented using 60% pulque and 40% agave fiber
• Distilled twice using copper pot stills
• A truly anomalous mezcal experience: soft and rich, velvety and peppery, with notes of maiz and just a hint of lactose. Endlessly fascinating.
• 48% ABV (ABV may vary batch to batch)

In the cold mountains of Santiago, a few hours outside of Monterrey in the state of Nuevo León, maestro mezcalero Jorge Torres distills one of the most idiosyncratic mezcales you’ll ever try. Due to the colder climate, Jorge uses a large amount of pulque (the milky white “wine” made from the sap or nectar of the agave) instead of water to ferment the roasted agave for his spirit.

Tasting Notes

In the cold mountains of Santiago, a few hours outside Monterrey in the state of Nuevo León, maestro mezcalero Jorge Torres distills one of the most idiosyncratic mezcales you’ll ever try. Due to the colder climate, Jorge uses a large amount of pulque (the milky white “wine” made from the sap or nectar of the agave) instead of water to ferment the roasted agave for his spirit. The final mix is only about 40% agave fiber to about 60% pulque. Known as De Castilla, the dominant local agave is a sub-varietal of Agave americana, a species well known in Oaxaca by names like Arroqueño and Pulquero (due to its common use in pulque production).

The cooked agave is hand-mashed in a small, rock-lined pit with a wooden mallet, similar to a mortar & pestle, before it’s distilled twice on a traditional copper pot still. The resulting spirit is a truly anomalous mezcal experience: soft and rich, velvety and peppery, with notes of maiz and just a hint of lactose. Endlessly fascinating.