TAMAULIPAS
MAESTRO
Cualtemóc Jacques
MAGUEY (AGAVE)
(A. Funkiana, A. Univitata, A. Americana)
VILLAGE
San Carlos, Tamaulipas
OVEN / FUEL
Earthen pit / black oak
MILL
Mechanical
FERMENT
Wild fermented in stainless steel (with bagasso)
DISTILLATION
2x in 400 liter alembic of stainless steel and copper (with bagasso)
NOTES
Aroma – post rain minerals, vetiver, bergamot
Taste – flint, slate, bright fruit
Texture – bright, power, high energy
ABV
Varies by batch
SUGGESTED PAIRINGS
Firm cheeses with flavor crystals, such as ‘crunchy’ cheddars or the OG
Kristal from Belgium. Mineral on mineral.
Harvest
Cualtemóc, mezcalero and agronomist, next to an Americana piña.
Cook
A refined, shallow pit can be seen at the distillery.
Agave
This mezcal is an ensemble with three agave types - Americana, Univitata, and Funkiana which is shown here. Both Funkiana and Univitata are found exclusively in Tamaulipas.
Mill
A small mechanical mill is used to chop up the cooked agave.
Ferment
Stainless steel tanks are used here. They are neutral in the flavor they contribute and are easy to clean.
Distill
A stainless steel alembic with copper condensation coils
