Description

• From the town of Opongio, located near the banks of Lake Patzquaro, Michoacán, Maestro Vinatero Miguel Perez Reséndiz has been making mezcal here since 1996. He had previously made mezcal in the nearby village of Etúcuaro with his brother since 1979. He is now joined at the helm by his two sons, Miguel Jr. and Melitón.

  Roasting occurs in a brick-lined underground oven fired by pine and oak, where the agaves are typically cooked for 3-5 days.

  The Perez family has evolved with the times, and after many years of crushing the cooked agave by hand in wooden troughs, they now use a mechanical mill. Don Miguel has utilized an old corn stalk grinder attached to a 1979 Datsun 4 cylinder manual transmission. With a throttle and clutch, this mill is able to grind in drive and in reverse!

  Fermentation occurred over the course of 6 days in underground clay pits which are lined with oak planks. The ferment then goes through two distillations on a "Destiladora Tarasco" which is a type of Filipino still with a copper bottom pot, and an oak plank stillhead. After collecting the distillate, it rested in glass demijohns for four and one month before being bottled.

  Notes of wet stone, caramelized pineapple, eucalyptus leaf, and white pepper.
  240 bottles produced. 48.7% ABV.