This Papalometl batch presented by Agua de Cora was produced by Maestro MezcaleroManuel Gonzalez and his brothers. They are a family of 4th generation mezcaleros from the small town ofSilacayopam in the Mixteca region about 8 hours north from Oaxaca City. The family works with many wild agave varietals that grow on their land, and specialize in Papalometl which grows abundantly in the area.
Manuel’s style is very unique and yields a remarkably fragrant, sweet and dynamic flavor. The family utilizes the capn technique of harvest, “castrating” the quiote so that sugars rush back into the pia, ultimately producing a better tasting mezcal. In addition, their style is to cut back the pencas (agave leaves) very short, ensuring none of the leaves are included. Leaving the base of the pencas produces a higher yield, but an inferior product according to the Gonzalez family. Shaving these pencas off and only cooking the sugar-rich pia is the secret to their sweet and delicious mezcal.
Distinct aromas of aloe, stone fruits, and melon skin are laced with earthier notes of iodine, with river rock minerality kicking off the sensory experience. On the palate the spirit feels wonderfully cohesive and rich. Sweet notes of roasted agave and stone fruit are quickly accented with a bold unfolding of baking spice that tingles the tongue. The flavor journey continues down a more savory avenue showcasing hints of char, olive, and leather almost reminiscent of a well aged whiskey. The finish is surprising and light with notes of mint, lemongrass and grapefruit zest. Cohesive and dynamic!
The family uses a range of local woods in the cooking process. This batch utilized a mix of Mesquite and Guamuchil wood and was roasted for 3 days in their stone pit. The mash fermented for 8 days using only well water. Finally, it was distilled twice in copper stills yielding 1000 L. This Papalometl batch was distilled in January 2022 and rested in glass in Oaxaca for 18 months before bottling.