Description
This small batch of Tepextate (agave Marmorata) is the first ever national US release of mezcal distilled from that maguey from master mezcalero Eleuterio Perez Ramos. Tío Tello, as he is more commonly known, harvested the ripe agaves in Miahuatlan de Porfirio Diaz, Oaxaca, and roasted them in a conical oven with mesquite firewood for over four days. After cooking, Tio Tello with friends and family chopped the agave into small pieces with a machete before mashing them with large wooden hammers. Once mashed, it was allowed to ferment with well water in cypress sabino tanks. This mash was then distilled in a single copper alembic style still at Tio Tello’s small palenque in El Nanche, Oaxaca.
