Mezcal De Leyendas Puebla
Sustainably harvested Tobala Cenizo from northern valleys of Puebla. From a long line of mezcal producers, Don Aaron, the 4th generation mezcalero, has been honing his practice since a child. This Tobala is what agave nerds drink. Fair Trade, Organic, Kosher certified.
Medicinal hues with pete like smoke.
Caramel, citrus and apple peel.
How It Is Made
Sustainable harvested agave from northern valleys of Puebla. This agave potatorum, commonly known as Tobalá is called Cenizo in Puebla. This is the largest field of sustainably cultivated maguey tobalá in Mexico, in large part thanks to the vision of the Alva family. This maguey takes between 8 and 11 years to reach maturity before it can be harvested. On average it takes between 14-16kg of maguey to produce 1 litre of mezcal.
From a long line of mezcal producers, Don Aaron, the 4th generation mezcalero, has been honing his practice since a child. His father, Don Federico, supervises the production process. Water sourcing is a combination of fresh river water and deep well water. Cooking of Agave occurs in a lava rock line pit for 3 days. Milling is done via a mechanical shredder.
Fermentation lasts 5 days in regional oak tanks. Distillation occurs in copper allembic stills. The glass, the cork, the paper, the ink, everything is recycled and sustainably sourced, organic and fair trade certified.