Fidencio Mezcal was started by 4th generation Maestro Enrique Jiménez in 2007 using generations of family knowledge and only estate grown Espadín and responsibly sourced wild agave. Named in honor of Enrique’s great grandfather, Fidencio Mezcal embodies the classic spirit and deep seated traditions of the family's lineage which continues in this family owned and run palenque.
CLÁSICO
Fidencio Clásico is crafted exclusively from 100% Espadín harvested from the Jiménez estate. By utilizing fully matured capón agave and bottling at batch proof, this mezcal offers a rich and complex profile, making it suitable for everyday enjoyment. With a heritage spanning over 120 years, this expression reflects the family's longstanding expertise, making it an ideal starting point for anyone embarking on a mezcal journey.
PECHUGA
Pechuga is a special expression that undergoes a third distillation using Fidencio Clásico. Crafted annually to celebrate the harvest, it features a unique blend of fresh fruits, including indigenous quince, pineapple, apples, bananas, and guava. During distillation, pechuga de pollo is suspended in the bell of the still creating a higher level of complexity delivering exceptional texture layered with the flavors from the fruit.
TOBALÁ
Tobalá, is a tiny agave that possesses a bold and vibrant character. With high levels of saponins and terpenes they produce very complex mezcals. Harvesting requires extra care as the raw agave can irritate even the most seasoned skin. Handcrafted by Enrique, these mezcals often exhibit intense aromatics with bright fruit and minerals.
ÚNICO
Fidencio Único stands out as a truly distinctive mezcal, offering a fresh perspective on Espadín by capturing the essence of agave eau-de-vie. In a departure from traditional wood roasting, the agave undergoes neutral cooking through dry, radiant heat in an oven designed and built by Enrique himself. This method allows the Espadín to shine without the influence of a smoke profile. Perfect for spirited cocktail and those venturing into the world of mezcal.
MADRECUIXE
Madrecuixe is a sub-varietal of Agave karwinskii. These agaves grow taller rather than rounder providing less sugars and have lower yields. They produce mezcals that are both rich and mineral forward. We use all wild agave responsibly sourced from the mountains surrounding Santiago Matatlán.
Agave
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At Fidencio the majority of the mezcal is made with Agave Espadín sourced solely from our estate.
Mill
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A tahona is used to crush the cooked agave, gently providing access to the sugars necessary for fermentation.
Harvest
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Only mature agave capon are harvested. For Espadín that takes 10-12 years, while other agave may take even longer.
Ferment
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The crushed agave fibers (bagasso) are combined with water and allowed to naturally ferment for 4-7 days in pine vats.
Cook
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After harvest, the agave are roasted with encino, black oak, in an earthen oven, or horno, for 5 days.
Distill
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Finally, the tepache, a low ABV mash, is distilled twice in wood fired 500L copper pot stills with the fist pass containing the fibers. The mezcal is balanced with puntas y colas and bottled at batch proof.
