DATE:03 Sep, 2015



Fact sheet/

  • Producer: Destiladora Michoacana de Mezcales Tradicionales SPR de RL
  • Mezcal Expert: José Emilio Vieyra Rangel.
  • Bottling of origin: Pino Bonito a community from Morelia, Michoacan, Mexico.
  • Maguey Variety: “Cupreata” (cultivated in plantations with 6 to 8 years old).
  • Original site of the Maguey:from communities of Morelia, Charo and Madero.
  • Harvest Type: manually with a Sharp blade knife called trinchera.
  • Elaboration type: Artisan.
  • Process description:
    in the traditional technique , the sellected maguey to cut is mature, then is cooked in a volcanic rock oven with oak Wood, after is cooked is crushed then place in Wood barrels adding spring wáter from the mountains. Then a slow process of natural fermentation beggins for 8 days, the resulting product goes through a double distillation process and several cuts to obtain a high quality mezcal.
  • Oven type: manually with axe and with a mechanic mill.
  • Milling type: manually with axe and with a mechanic mill.
  • Fermentation barrel type: oak Wood (embedded in the soil)
  • Distiller type: filipine still. Internal condensation (copper bottom ladle, pine and oyamel wood body and stainless Steel cover).
  • Number of distillations: two.
  • Alcohol richness adjust: spring water.
  • Alcohol richness: 46° alc.
  • Net Content: 750 ml.
  • Color: clear (with no suspended particles)
  • Organoleptic notes: light smokes, fruit tones, and médium permanence to the palate.