40% agave fiber to about 60% pulque. Known as De Castilla, the dominant local agave is a sub-varietal of Agave americana. The cooked agave is hand mashed in a small, rock-lined pit with a wooden mallet similar to a mortar & pestle, before being distilled twice on a traditional copper pot still. The resulting spirit is a truly anomalous mezcal experience: soft and rich, velvety and peppery, with notes of maiz and just a hint of lactose. Endlessly fascinating.
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