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La Sandia

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La Sandia

Mezcalero - Atelo Ramirez

Variety - Pichomel (Agave Marmorata)
Town - Los Reyes Metzontla
State - Puebla
Growth Cycle - 12 years to reach maturity, wild
Cook - 14 hours in an earthen pit with pirul and acacia leaves
Mash - Wooden mallet by hand
Fermented - 15 days in a plastic vat
Distilled - Twice in copper and clay pot stills
Batch - 330 litres produced

Pichomel is part of the Marmorata family of agave (along with Tepextate)
often found on the border with Oaxaca in Puebla. Our friends at El Destilado have sourced us this unique bottling.

Earthen pits are fired using acacia and pirul (evergreen) leaves, the cooked agave is then crushed by hand using a wooden mallet. Fermentation happens in plastic vats - as this is what is typically to hand - and distillation happens in copper and clay. Peanut and lactic notes abound.