Mezcal Agaves Silvestres – Arroqueño
100% Arroqueño agave, from 25 year old wild agave plants. Agave Arroqueño (americana var. oaxacensis) is a massive wild agave that can take upwards of 20 years to mature. It is the genetic mother of agave Espadin, which is the most commonly used agave in Mezcal. Many in the Mezcal industry are concerned that this wild agave will become more and more rare as Mezcal’s popularity rises, because of the extensive time required for these agave to grow. Fortunately, most (not all) producers using agave Arroqueño do so responsibly. Most are careful not to over-harvest. A few Mezcal producers are also doing sustainability projects to plant new Arroqueño in the Oaxacan hills to replace those harvested each year. More earth and vegetal focus. Soft smoke with mild honey and tropical notes.
About the Producer
Espíritu Corsa began its journey in January 2010 with one goal: producing the best mezcal in México. The mezcals are made in San Agustin Amatengo (in the province of Oaxaca) following a traditional artisan process that is all natural and handcrafted, without any additives or artificial products.
This authentic and traditional handcrafted process includes:
* agaves are grown cultivated and wild
* agaves are hand shredded with machetes and cooked in earth ovens
* mashing process is done by using an animal traction mill wheel
* fermented 8 to 15 days in wooden barrels
* single distillation in copper stills
* bottled by hand
Espíritu Corsa produces three levels of mezcal: Buen Bicho, Santa Pedrera and Espíritu Lauro, the last including the Single Agave Series.