El Mero Mero Tepextate
El Mero Mere Tepextate is made with agave Tepextate in the town of San Dionisio, Ocotepec, Oaxaca. Few mezcals originate from this region. With very little rainfall, the agave grows low to the ground in order to absorb as much water as possible. Just like grapes, this stresses the plants out, creating more sugar, and in turn more flavor. The limestone rich soil has lots of minerals and helps the agave retain water in the arid climate. The proofing of this spirit uses no water, only the heads and tails of the distillate.
Maestra Mezcalera: Hidelberta Martínez Hipólito
El Mero Mero Tepextate is made with wild agave Tepextate that take 20-22 years to reach maturity. The agave used in this mezcal are crushed by tahona, fermented in Encino Oak tubs, and distilled in copper. Typical batches of El Mero Mero Tepextate range from 125-200 bottles.
Tasting notes: an aromatic nose, with sharp, green notes and subtle hints of underripe stonefruit. Very complex, with a dry finish that’s a clear marker of the producer and terroir.