PAPALOME

(Agave. Potatorum)

MEZCALERO:   AMANDO ALVAREZ
ORIGIN:   SANTA MARIA IXCATLAN,
OAXACA
GROWTH CYCLE:   8-10 YEARS, WILD
COOK:   72 HRS. ENCINO OAK
MASH:   BY HAND WITH WOODEN MALLET
FERMENTED:   144 HOURS. RAWHIDE WITH
SPRING WATER  
DISTILLED:   140L. CLAY POTS X2

04.2018



TASTING NOTES: Pineapple, sheep’s wool, green mango, white pepper, habanero and sansyo pepper.


PAIRS WELL WITH: Air dried tuna, BBQ lamb, padron peppers, Idiazabal cheese.