MEZONTE SANTOS JUAREZ JALISCO 750 mL
PRODUCT CODE:811570030003
$150.00
In stock
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Description
Santos Juarez is a restless worker. He sows corn, beans, squash and extracts honey. On his land, in addition to magueys, he has mangoes, pomegranates, mamey, noni, papaya and other fruits. Hundreds of pitayas grow among its agaves. Its place is privileged for its geography. It is on the edge of the Tuxcacuesco River, the Neovolcanic Axis and the Sierra de Manantlán. Santos uses black stone rocks as fermentation vats, which gives a very particular mineral touch to his mezcals. He uses a multitude of different agave varietals, including Yellow Ixtero, Green Ixtero, Soca, Toliman, Cimarron Cenizo, Cimarron Verde, Mezcal Grande, Espinoso, Cabreseto, Cuchara and Palmero. The cooking occurs for 3 to 4 days by mesquite, topped with bannana leaves and corn stubble. Fermentation occurs underground for 15 days, before being distilled on a Filipino type still with internal condensation, copper saucepan with a parota cap. The alcohol richness is then adjuested with small amounts of the tips and tails. The average amount of liters produced is 60-80 per ton.
Havarti cheese, baked apple shrouded in a light pinewood smoke and lemon verbena getting the salivary glands going. Once it hits the palate a voluptuous, warm sensation takes over and gets sweeter the longer it stays on the tongue. As it diminishes, a soft white pepper and sweet menthol leaves you feeling refreshed and ready for whatever the world throws at you.
MEZONTE SANTOS JUAREZ JALISCO 750 mL
PRODUCT CODE:811570030003
$150.00
In stock
description
Santos Juarez is a restless worker. He sows corn, beans, squash and extracts honey. On his land, in addition to magueys, he has mangoes, pomegranates, mamey, noni, papaya and other fruits. Hundreds of pitayas grow among its agaves. Its place is privileged for its geography. It is on the edge of the Tuxcacuesco River, the Neovolcanic Axis and the Sierra de Manantlán. Santos uses black stone rocks as fermentation vats, which gives a very particular mineral touch to his mezcals. He uses a multitude of different agave varietals, including Yellow Ixtero, Green Ixtero, Soca, Toliman, Cimarron Cenizo, Cimarron Verde, Mezcal Grande, Espinoso, Cabreseto, Cuchara and Palmero. The cooking occurs for 3 to 4 days by mesquite, topped with bannana leaves and corn stubble. Fermentation occurs underground for 15 days, before being distilled on a Filipino type still with internal condensation, copper saucepan with a parota cap. The alcohol richness is then adjuested with small amounts of the tips and tails. The average amount of liters produced is 60-80 per ton.
Havarti cheese, baked apple shrouded in a light pinewood smoke and lemon verbena getting the salivary glands going. Once it hits the palate a voluptuous, warm sensation takes over and gets sweeter the longer it stays on the tongue. As it diminishes, a soft white pepper and sweet menthol leaves you feeling refreshed and ready for whatever the world throws at you.
store Availability