SAN LUIS POTOSÍ
Verde (A. Salmiana var. Crassispina)
Charcas, San Luis Potosí
OVEN / FUEL
Double chamber brick / quiote
Tahona and screw press
Wild fermented in adobe (without bagasso)
2x distilled in series with copper and stainless steel (without bagasso)
Aroma – floral, herbaceous
Taste – cooked agave, sweet, desert flowers
Texture – sweet, tart, medium body, long finish
Varies by batch
Firm, Italian cheeses such as Pecorino Sardo - a supple sheep’s milk
cheese that reflects herbs and citrus.
A halved Salmiana prepared for cooking.
A double chamber masonry oven fueled by quiote is loaded from the top with Agave Salmiana.
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.
A tahona is used first, followed by a screw press that squeezes out all the juice from the bagasso for fermentation.
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.
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.