Pluma Negra Tepeztate Mezcal

Pluma Negra Mezcal hails from the town of San Juan del Rio in Oaxaca, Mexico. It is there, in the cradle of the famous Mexican spirit, that Maestro Mezcalero Rodolfo Hernndez crafts the delicious drink. Himself belonging to the 3rd generation of mezcaleros, the Hernndez family has been in the business for 45 years, employing traditional methods. The tahona mill is pulled by a donkey, the juice ferments in pine barrels, and copper pots are used in distillation. The Pluma Negra or "black feather" lineup consists of 4 expressions: the white and black label Mezcal Espadn, the Tobal, and the Tepeztate.The tepeztate agave grows particularly high in the rocky, limestone-rich mountainous regions of Oaxaca. The ones that are used in Pluma Negra Tepeztate Mezcal come from an elevation of 5,000-8,200ft and take a whopping 25 to 35 years to mature fully. Harvested by hand with machetes and carried by donkeys, the hearts are then cooked underground in earth ovens. After the cooked agaves are ground using a donkey-pulled mill, the pulp is left to ferment for 8 to 15 days (depending on the temperature) in pine barrels using wild fermentation, before being double-distilled in 250-300l copper-pot stills. This mezcal is bottled at 104 proof and is meant to be enjoyed on its own, sipped neat. Herbal, green, and minty, its an intense and complex spirit.Grab your bottle today!