Tepeztate (a. marmorata) takes 18 to 25 years to grow in the wild.
Mama Chuy's Tepeztate is crafted by 3rd generation Master Distiller Casimiro Perez & his son Jorge in the sierra sur of San Luis Amatlan, Oaxaca. After harvesting, Casimiro roasts the agave hearts in an underground earthen oven for several days fueled by mesquite & manila tamarind wood. He then takes the fresh cooked agave, mechanically mills it & transfers it into Cypress wood vats where it ferments using local spring water. Casimiro then conducts a single distillation in a small Refrescadera copper pot still.
Complex Mexican wedding cookie aroma with flavor notes of oats, black cherry & bell pepper
Tepeztate
We visit and build personal relationships with all mezcaleros we purchase from. The producers we collaborate with belong to families that have been crafting traditional agave spirits for at least three generations. They utilize stills with a capacity of 250 liter or less. No two batches are ever the same.