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Fidencio Mezcal "Clásico" Joven
Best Mezcal Under $50 by Punch "Fidencio’s flagship bottling is also produced from espadín in Santiago Matatlán. Their agave, too, is roasted in a stone-lined pit under a fire of local black oak, then fermented in open-top pine vats for six to eight days before it is twice distilled in copper alembic stills, similar to ones used in cognac production. Perhaps due to that latter method, it (not surprisingly) offered an almost “crossover” quality to many of the tasters. It starts out sweet, funky and ester-y—like a rhum agricole or white Jamaican rum—before moving toward more savory mezcal notes. It’s round and rich on the mid-palate, but finishes lean.”
Mezcalero: Enrique Jimenez Harvest: Harvest follows the lunar cycle; agave is harvested during a full moon, believed to produce a more delicate mezcal. Agave Source: Santiago Matatlán, Oaxaca; “Capital Mundial Del Mezcal – mezcal capital of the world” Agave: Espadín Cooking Method: Roasted in a stone lined, earthen pit heated by locally sourced black oak. When the fire goes out and the stones are hot, the agave is piled in the pit and buried. The smoky agave piñas are ready after three days. Crushing Method: Tahona (grinding stone) Fermentation: Native yeast fermentation in pine vats; 7-13 days Distillation: Twice distilled Still Style: 300 liter, wood fired copper pots Water Source: Deep well
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