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Hacienda De Banuelos Tepemete Silvestre Mezcal (750 ml)
Hacienda de Bañuelos Tepemete is the first mezcal made from wild maguey Tepemete in Zacatecas to be exported out of Mexico. The piñas of the Tepemete maguey are exceptionally small compared to other species. This lack of size coupled with its scarcity has caused this plant to be overlooked in favor of higher yielding species. The Bañuelos family have revived artisanal methods of mezcal production for working with this agave. After being cooked in an underground brick oven for 72 hours, the cooked agaves are crushed with a tahona and fermented with wild yeasts before being double distilled.
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Hacienda De Banuelos Tepemete Silvestre Mezcal (750 ml)
Hacienda De Banuelos Tepemete Silvestre Mezcal (750 ml)
Hacienda de Bañuelos Tepemete is the first mezcal made from wild maguey Tepemete in Zacatecas to be exported out of Mexico. The piñas of the Tepemete maguey are exceptionally small compared to other species. This lack of size coupled with its scarcity has caused this plant to be overlooked in favor of higher yielding species. The Bañuelos family have revived artisanal methods of mezcal production for working with this agave. After being cooked in an underground brick oven for 72 hours, the cooked agaves are crushed with a tahona and fermented with wild yeasts before being double distilled.
$45.50
Original: $129.99
-65%Hacienda De Banuelos Tepemete Silvestre Mezcal (750 ml)—
$129.99
$45.50Product Information
Product Information
Shipping & Returns
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Description
Hacienda de Bañuelos Tepemete is the first mezcal made from wild maguey Tepemete in Zacatecas to be exported out of Mexico. The piñas of the Tepemete maguey are exceptionally small compared to other species. This lack of size coupled with its scarcity has caused this plant to be overlooked in favor of higher yielding species. The Bañuelos family have revived artisanal methods of mezcal production for working with this agave. After being cooked in an underground brick oven for 72 hours, the cooked agaves are crushed with a tahona and fermented with wild yeasts before being double distilled.
