Staff Notes:
"In the border state of Tamaulipas, agave distillates have a unique history all their own, exemplified by this beautiful ensamble (blend) from maestro Jose Castellanos. Three different agave are used in equal proportion: Agave asperrima and Agave americana, both referred to generically as “Maguey” (Spanish for “agave”), with the smaller Agave univittata, locally dubbed “Amole”. All three are harvested and cooked together in a conical earthen oven; their caramelized juices are then squeezed out using an antique sugarcane press, or “trapiche”, while the fibers are discarded. During U.S. Prohibition, moonshine-style stills were smuggled over the border from Texas and became the favored local method: a traditional pot still is amended with a wooden barrel or “thumper” acting as a condenser between the pot and the coil. The resulting mezcal is wildly unique, with a distinct and delightful funkiness found nowhere else in Mexico." ​Importer Notes, Skurnik Wines & Spirits