PECHUGA 

ABOUT

A raw turkey is traditionally suspended over the copper alembic still during the second distillation of Mezcal con Pechuga. This unique process cooks the turkey, and as the vapors of the distill pass through the protein an undeniable richness is added to this “elixir of the gods”.

TASTING NOTES

Nose: Smoldering Campfire, Edamame, Caramelized Agave, Fresh Wax

Palate: Iron Minerals, Mango, Fennel, Black Pepper, Medium-Full Bodied

Finish: Beeswax, Fresh Espadin

  • Origin: Santiago Matatlán, Oaxaca

    Mezcalero: Celso Martínez López

    Region: Valles Centrales

    Maguey: 100% Espadin

    Agave Species: Agave Angustifolia

    Age of Maguey: 7- 10 years

    Elevation: 1728 Meters/ 5672 Feet

  • Class: Mezcal Artesanal

    Oven: Conical Earth Oven

    Type of Wood: Pino and Mezquite

    Roast Duration: 3-5 days depends on season

    Mash: Tahona Process, Chilean Stone Mill, Horse

  • Fermentation: Natural

    Yeast: Local Wild Yeasts

    Fermentation Tank: 1000 Liters Open Pine vats

    Fermentation Duration: 6-15 days depends on season

    Distillation: Double distilled in copper alembic

    ABV of Mezcal: 48%

  • Double Gold– San Francisco World Spirits Competition (2019)

 

SIERRA NEGRA

ABOUT

This 25+ year Sierra Negra agave was harvested at full maturity, letting its penca leaves grow to a weight to 4.4 lbs (2 kilos) each. Planted in a steep hillside plot, this agave is cultivated in the high altitude of the Sierra Norte de Oaxaca. The combination of drastic temperature shifts, high elevation desert drainage, and concentrated sunlight produces a mezcal rugged and hearty in character.

TASTING NOTES

Nose: Fresh Mountain Spring, Pure Agave, Pineapple, Banana Bread, Pecan

Palate: Forest Floor, Star Anise, Pineapple Hearts, Tobacco Leaf, Black Pepper, Fresh Mint

Finish: Full Bodied, High Viscosity

  • Origin: Santiago Matatlán, Oaxaca

    Mezcalero: Celso Martínez López

    Region: Valles Centrales

    Maguey: Sierra Negra

    Agave Species: Agave Americana

    Age of Maguey: 25+ year

    Elevation: 1876 Meters/ 6155 Feet

  • Class: Mezcal Artesanal

    Oven: Conical Earth Oven

    Type of Wood: Pino and Mezquite

    Roast Duration: 3-5 days depends on season

    Mash: Tahona Process, Chilean Stone Mill, Horse

  • Fermentation: Natural

    Yeast: Local Wild Yeasts

    Fermentation Tank: 1000 Liters Open Pine vats

    Fermentation Duration: 6-15 days depends on season

    Distillation: Double distilled in copper alembic

    ABV of Mezcal: 48%

  • Gold– San Francisco World Spirits Competition (2019)

    Plata– Academia del Mezcal y del Maguey (2018)

The Producer: Maestro Celso Martinez Lopez has a family heritage of mezcal production going back a hundred years to a time when his ancestors cooked maguey in oven pits, distilled in clay pots, and fermented in the rock wells. His ancestral lands sit on the ridge “Nueve Puntas” overlooking his palenque and the town of Santiago Matatlan, the capital of mezcal. Born into the Mezcalero way of life, he started the learning process in childhood, and with the passion passed down from his father and grandfather he was producing mezcal by the time he was a young teenager. This is the legacy and pride going into every batch distilled at his palenque.

The Importer: I met Young and Fred (Frijolotes,LLC) in San Francisco in 2019. I loved the product and asked we could bring it to Minnesota. In April of 2020, we began selling product in the Minnesota market. It is distributed by WRS Imports.

If you have questions or want to carry La Jicarita, please reach out to me via my contact page.

 

Images from La Jicarita Instagram