Rezpiral Tepeztate

Rezpiral Tepeztate is produced by Alejandrina Aragón Hernandez and Nicolas Hernandez in their small palenque in a valley outside of Santa Maria Zoquitlán. The unique microclimate of the area, combined with her mastery of the art of mezcal production, results in exceptional mezcals. The agave is cooked for 5 days in a traditional underground horno and then milled machete and a mechanical mill. It is then naturally fermented for 8 days in cypress vats and doubled-distilled in copper pots. The final distillate is adjusted with puntas to 48.7% ABV.