SAN LUIS POTOSÍ
MAESTRO
Manuel Peréz
MAGUEY (AGAVE)
Verde (A. Salmiana var. Crassispina)
VILLAGE
Charcas, San Luis Potosí
OVEN / FUEL
Double chamber brick / quiote
MILL
Tahona and screw press
FERMENT
Wild fermented in adobe (without bagasso)
DISTILLATION
2x distilled in series with copper and stainless steel (without bagasso)
NOTES
Aroma – floral, herbaceous
Taste – cooked agave, sweet, desert flowers
Texture – sweet, tart, medium body, long finish
ABV
Varies by batch
SUGGESTED PAIRINGS
Firm, Italian cheeses such as Pecorino Sardo - a supple sheep’s milk
cheese that reflects herbs and citrus.
Harvest
A halved Salmiana prepared for cooking.
Cook
A double chamber masonry oven fueled by quiote is loaded from the top with Agave Salmiana.
Agave
Wild Agave Salmiana, or Verde, are large agave often used to make pulque. Here in SLP it gives great floral and vegetal notes to the mezcal.
Mill
A tahona is used first, followed by a screw press that squeezes out all the juice from the bagasso for fermentation.
Ferment
This is the only mezcal in the Fidencio Spirits portfolio that is fermented without bagasso. The fermentation vats are inside this large room and use natural ambient yeast.
Distill
We see an internal steam power heat source on the first pot still for SLP. It is distilled somewhat in tandem with the second pot still, which is wood fired and has 3 reflux chambers that look like flying saucers.
