Maguey Masparillo is a wild form of Agave maximiliana. It is one of the rarer breeds of agave, and due to its scarcity Masparillo mezcal is difficult to produce. Tahona milling is not traditional in Durango; the agave is crushed by hand, then fermented in open-top pine wood tanks for a week. After fermentation, the mezcal is distilled twice – first in a larger 700L copper and steel still, then a second time in a smaller copper still.
Lágrimas de Dolores Mezcal Masparillo Joven Download PDF
|Distillery||Lágrimas de Dolores|
|Base Ingredients||100% wild Masparillo (Agave maximiliana)|
|Processing||Roasted in an underground oven and crushed by machete|
|Fermentation||Spontaneously fermented in open-air pinewood tubs|
|Still Type||Alambique “viejo," with a copper base, wooden hood and copper serpentine|
|Distiller||Familias de La Cruz y Flores|