History,
Destilado de Agave produced in Pantitlán, Guerrero Maestro Mezcalero Antonio Sonido Tecomulapa 100% Papalote (A. cupreata) harvested with 2 years capón Cooked in a rock-lined conical earthen oven, with Encino amarillo, white oak, and tepehuaje (leadtree); milled using a small mechanical shredder Fermented 5–8 days in white pine (ayacahuite) tanks with spring water Distilled twice in traditional copper pot stills Rested 1 year 3 months in glass before bottling 162 liters produced 47.6% ABV To make this plush and fruit-driven benchmark Papalote, Don Antonio used both wild agave and his own cultivated agave, harvested velilla, indicating mature agave which is cut just before the quiote can fully emerge. The agave is then castrated (capón) to redirect the plant’s sugars to the piña for a further 2 years before finally being taken to the fabrica for cooking, milling, fermenting, and distilling.
TASTING NOTES,
Lovely fruit-forward aromas of honeydew, chamomile, candied strawberry, and roasted parsnip lead to waves of crisp minerality on the palate with leather, white chocolate, jasmine, and chalky vitamin C tablets rolling in and out, extending into a long and evolving finish; a benchmark batch.
Destilado de Agave produced in Pantitlán, Guerrero Maestro Mezcalero Antonio Sonido Tecomulapa 100% Papalote (A. cupreata) harvested with 2 years capón Cooked in a rock-lined conical earthen oven, with Encino amarillo, white oak, and tepehuaje (leadtree); milled using a small mechanical shredder Fermented 5–8 days in white pine (ayacahuite) tanks with spring water Distilled twice in traditional copper pot stills Rested 1 year 3 months in glass before bottling 162 liters produced 47.6% ABV To make this plush and fruit-driven benchmark Papalote, Don Antonio used both wild agave and his own cultivated agave, harvested velilla, indicating mature agave which is cut just before the quiote can fully emerge. The agave is then castrated (capón) to redirect the plant’s sugars to the piña for a further 2 years before finally being taken to the fabrica for cooking, milling, fermenting, and distilling.
TASTING NOTES,
Lovely fruit-forward aromas of honeydew, chamomile, candied strawberry, and roasted parsnip lead to waves of crisp minerality on the palate with leather, white chocolate, jasmine, and chalky vitamin C tablets rolling in and out, extending into a long and evolving finish; a benchmark batch.
Overall Rating
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