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Introducing Cabal Cabalgadura Mezcal Artesanal Joven—a harmonious blend of tradition and innovation, sourced from the arid landscapes of San Luis Potosí. At the heart of this mezcal lies 14-year-old Salmiana agave, cooked to perfection in a two-century-old brick and stone oven for seven days, absorbing the essence of steam through Sabine wood floors. This laborious process retains the truest flavors of ripe Salmiana agave.
The artistry doesn't end there. Following a gradual heating process, the agave is macerated using a Roman concrete double tahona and then fine-tuned with a single tahona stone. The juices are directed through copper grates into open-air vats for natural fermentation, ignited by pulque from the same Salmiana agave. Double-distilled in a 200-year-old copper still, the final product boasts a bright and vegetal nose, replete with green bell pepper, fresh-cut grass, and lemon peel. The first sip invigorates your palate with hints of olive, fresh Serrano pepper, and a creamy mouthfeel, culminating in a lingering finish of lemon zest and green poblano pepper.
PROCESS:
Oven: 168 Hrs
Fermentation: Tone Baths, 42 Hrs
Yeast: Natural
Extraction: Roller Mill
Water Source: Ahualulco, Well Water
Distillation: Copper Still, Double
Maestro Mezcalero: José E. Lomeli
TERROIR:
Taberna: Mezcal Ipina
Sitio: San Luis Potosi, Mexico
Altitude: 2.134 M.S.N.M.
Agave: Salmiana Salvaje Llano/Cerro
Brix: 22° Bx - 23° Bx
Age: 12-14 Years Old
Water: Ahualulco, Well Water
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