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Cruz de Fuego Tepextate Mezcal
Cruz de Fuego Tepextate comes from the family palenque of Maestra Mezcalera Margarita Blas and her son Carlos Mendez Blas in Santiago Matatlán, Oaxaca. It's made from 100% Tepextate, Agave marmorata, a massive, striking plant that typically takes more than twenty years to reach maturity, which is why it's bottled in far smaller amounts than Espadín and carries a completely different character. Blas and Mendez work the old way: the piñas roast for days in conical, wood-fired earthen ovens, are crushed under a horse-drawn stone tahona, and ferment in open wooden tinas on wild yeasts drawn from the local flora, so fermentation changes with the season. Distillation happens in small 350-liter stills, and the mezcal goes into the bottle unaged at 47% ABV. The producer describes an electric, velvety texture with notes of Sichuan peppercorn, blue flowers, green bell pepper and soft garden soil, finishing long, the floral and peppery signature that Tepextate is prized for. This is a sipping mezcal: pour it neat at room temperature, give it a minute in the glass, and let the aromatics open up before the first taste.
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