Review #784 | /r/Mezcal Review #7 – Dal Maguey Wild Papalome
The Schtick: “We met our first producer for our Vino De Mezcal series, Fernando Caballero Cruz five or six years ago at the annual Dia de los Magueyeros. He and his family live in the Mixteca Alta region. The trip in to Teozacoalco is about 5 hours on the worst rock and dirt road we have ever been on. The maguey Papalometl is named in Nahuatl for the butterfly (papalotl), Scientific name: agave Cupreata and looks like a giant Tobala. Distillation takes place in a stainless pot with a clay condensor and Carrizo (Mexican bamboo) tube. Earthy, dark and delicious. The nose is like sinking into a rich leather chair. A palate of leather, slate, a hint of black olive and meatiness. A medium long finish starting with slightly sweet notes of dark dried black cherries that gives way to an earthy, savory mushroom. Enjoy!” – Del Maguey Website
Village: San Pedro Teozacolalco
Palenquero: Fernando “El Bigote” Caballero Cruz, Fernando Caballero Miguel
Region: Mixteca Alta
Maguey: Papalometl, Tobala
Agave Species: A. cupreata, A. potatorum
Age of Maguey: 10-12 years
Elevation: 1590 M (5200 feet)
Roast Duration: 3-5 days
Type of Wood: Oak
Milling: Molino, Animal
Size of Tinas: 220 L
Fermentation Duration: 5-7 days
Water Source: Spring
Still Type: Stainless Steel/Clay
Still Size: 60 L
Distiller: Del Maguey
Bottler: Del Maguey
ABV: 45% ABV
Additional Info: Batch PAP-161
Nose: Rich, vibrant fruitiness. Vinegar, soil. Sweet honey, confectioners sugar, musty acids.
Taste: Thin to medium mouthfeel, no heat. Sweet cream, mildly smoky. Tobacco, soil, rhubarb, beets. Vibrant, effervescent fruitiness. Pear, mango, chili peppers.
Finish: Short but crisp, clean. No heat. Pepper, more smoky. Lots of soil influence, some rubber, sweet cream.
Overall: This was very nice. Unique, vibrant, and bursting with flavor. I bet it makes a wild cocktail, also.
Thanks for reading!