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Description

Del Maguey brings you a special limited edition. Aurelio Gonzalez Tobon is responsible for crafting this beautiful agave spirit. In spite of the fact that Puebla has one of the oldest traditions of distilling maguey in remote villages for centuries, the state just received a DO (Denominacion de Origen), and as such, it is now allowed to legally be called Mezcal. Ron first discovered the spirits of Ameyaltepec over ten years ago.

From this semi-tropical Puebla valley, you can see north to smoke rising from Iztaccihuatl and Popocatepetl. The twelve to eighteen year old corazones (hearts) are roasted in an earthen horno (oven) below ground, fermented open air with ambient yeasts, and distilled to proof – one time, but passing through copper plates, in a resaque (also known as reflux) style alembic still. This is an incredibly floral spirit, forward with spicy carnation and lilac balancing perfectly ripe, tropically sweet fruit. It has crisp citrus notes, yet is creamy, round and soft in the mouth, almost like a fresh queso de cabra (goat cheese), and finishes with a delightful finesse, remarkable complexity, and a memorable minerality.
Production Notes
Village: San Pablo Ameyaltepec
Palenquero: Aurelio Gonzalez Tobon, Gilberto Flores, Jose Gonzalez Mejia,
Alfredo Espidio Vidal, Gabriel Tobon Tobon, Gozalo, Tobon Borroso,
Jaime Borroso Tobon
State: Puebla
Region: Mixteca Poblano
Maguey: Papalote, Pizorra
Agave Species: A. potatorum, A. marmorata
Age of Maguey: 12-18 years
Elevation: 1590 M (5216 feet)
Roast Duration: 3-5 days
Type of Wood: Oak
Size of Tinas: 200 L
Fermentation Duration: 6-9 days
Water Source: Spring
Still Type: Copper/Reflux 3 plates
Still Size: 80 L
ABV of Mezcal: 47%

Del Maguey Mezcal de Puebla San Pablo Ameyaltepec 750ml

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$123.95

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    Description

    Del Maguey brings you a special limited edition. Aurelio Gonzalez Tobon is responsible for crafting this beautiful agave spirit. In spite of the fact that Puebla has one of the oldest traditions of distilling maguey in remote villages for centuries, the state just received a DO (Denominacion de Origen), and as such, it is now allowed to legally be called Mezcal. Ron first discovered the spirits of Ameyaltepec over ten years ago.

    From this semi-tropical Puebla valley, you can see north to smoke rising from Iztaccihuatl and Popocatepetl. The twelve to eighteen year old corazones (hearts) are roasted in an earthen horno (oven) below ground, fermented open air with ambient yeasts, and distilled to proof – one time, but passing through copper plates, in a resaque (also known as reflux) style alembic still. This is an incredibly floral spirit, forward with spicy carnation and lilac balancing perfectly ripe, tropically sweet fruit. It has crisp citrus notes, yet is creamy, round and soft in the mouth, almost like a fresh queso de cabra (goat cheese), and finishes with a delightful finesse, remarkable complexity, and a memorable minerality.
    Production Notes
    Village: San Pablo Ameyaltepec
    Palenquero: Aurelio Gonzalez Tobon, Gilberto Flores, Jose Gonzalez Mejia,
    Alfredo Espidio Vidal, Gabriel Tobon Tobon, Gozalo, Tobon Borroso,
    Jaime Borroso Tobon
    State: Puebla
    Region: Mixteca Poblano
    Maguey: Papalote, Pizorra
    Agave Species: A. potatorum, A. marmorata
    Age of Maguey: 12-18 years
    Elevation: 1590 M (5216 feet)
    Roast Duration: 3-5 days
    Type of Wood: Oak
    Size of Tinas: 200 L
    Fermentation Duration: 6-9 days
    Water Source: Spring
    Still Type: Copper/Reflux 3 plates
    Still Size: 80 L
    ABV of Mezcal: 47%

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