Description

• The Luenta ensemble of Chino, Cuerno, and Verde is made by master mezcaleros, Daniel, and Jesus Navarro, in the small village of San Luis Potosi, Oaxaca. The brothers are the 4th generation of mezcaleros in the Navarro family, and have been celebrated by the Governor of San Luis Potosi as part of the state's cultural heritage.   

  Only wild agaves are used in this small batch spirit, requiring 14-16 years of age before being mature enough for distillation. After harvest, the agave pinas are roasted in an above ground earthen oven. Using dry agave leaves, roots, palm fronds, cactus paddles, and volcanic rocks, the roasting takes approximately 3 days.  

  After roasting, the agaves are crushed by tahona. The remaining pulp is then put into a hammock and squeezed in order to extract as much juice as possible. The Navarro brothers then add a small amount of pulque to the juice to help initiate the wild yeast fermentation. Depending on the seasonal climate, the fermentation process can take 1-2 days.

  Distillation occurs in a three-part clay still called a campanilla, that requires 60 to 72 hours of undivided attention. Their yield is minimal, averaging around 90 liters of spirit in a month.   

  Look for notes of chili salt, honeydew, cantaloupe, and mint. The range of aroma and flavor in this mezcal is truly incredible. Salud!