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Fósforo Tobalá Penca Mezcal
Fósforo Tobalá Penca takes the brand's tobalá mezcal, made from Agave potatorum, and adds a finishing step that sets it apart. Fourth-generation mezcalero Aarón Alva Sánchez cooks the piñas for five to eight days in underground pit ovens near Huehuetlán el Grande in Puebla, shreds them, and ferments them with wild yeast for 10 to 14 days in open wooden vats. The mash is double distilled in copper pot stills. The spirit is then rested for up to three months in small glass carboys with a slice of cooked agave penca, the leaf of the plant, which contributes a savory, rounded character without any oak. It is bottled at 43% ABV (86 proof). The producer notes an amber color, young leather, caramel, spices, white flowers and lemongrass, a floral palate with toasted nuts and mellow smoke, and a long full finish. Reviewer dontblake on Mezcal Reviews found cooked agave, caramelized pineapple and herbs and no oak at all. Sip it neat to appreciate the texture. This is a 750ml bottle.
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