Maestro ‘Tucho’ Cosme Hernández is a fifth generation mezcalero with over 20 Years of experience in artisanal mezcal production. Tucho palenque is in San Baltazar Guelavila, Oaxaca where he is nestled high in the mountains of the Sierra Madre del Sur, southwest Mexico and is fortunate to have a natural spring running through his property.
How It Is Made
The Maguey Jabali is pit-cooked, crushed by tahona stone, fermented in oak wooden vats and distilled in copper alembic stills. Maguey ‘Jabalí’ is another endemic variety of agave from Oaxaca. Sparsely distributed. Mostly found in the wild where it yields 1L of mezcal per 30 kgs of Agave and reached peak maturity over a 10 to 14-year life cycle. We are honoured to exclusively import and share this brand with Australia.
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