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MEZCAL PICAFLOR WILD ESPADIN MADRECUISHE: was elaborated by Master Mezcalero Don Ramón Cruz García in Mengolí de Morelos, Miahuatlan, Oaxaca. The type of Agave he uses is Agustifolia Haw and Karwinskii Zucc. Don Ramon uses eighty percent Espadin and twenty percent Wild Madrecuishe. The agave is crushed with tahini, fermented in cypress vats and distilled twice in a 300 liter copper vessel. It has been grown in wild agave assemblages. Ramon Cruz also uses Alambique de cobre, a special Distillation system.
The Mezcal contains an herbal aroma of rosemary combined with damp earth. At first taste, a sweet flavor is enjoyed with intense mineral presence and aftertaste of cooked maguey.
Picaflor is a mezcal that emphasizes the importance of Picaflor in the pollination of agave and its social, cultural and environmental impact on pre-Hispanic and contemporary cultures. Picaflor Mezcal was created using artisanal and ancestral methods that respect the heritage of the people and ecosystems of which they are a part.
Picaflor Mezcal is one of the projects of Enmezcalarte, a group of Mexican importers that specializes in importing premium Mexican spirits to Spain. The group launched the Picaflor project and brand to import products from small distilleries in Oaxaca for sale and distribution in Europe. Picaflor means hummingbird, a bird that feeds mainly on agave syrup from Oaxaca. The brand was founded in 2012 to work with traditional manufacturers. Since its founding, Enmezcalarte has worked with the Mano a Mano philosophy, which includes taking products from the hands of artisans to the tables of those they delight, whether they are experts in the field.
If you have any doubts when buying MEZCAL PICAFLOR WILD ESPADIN-MADRECUISHE, please contact the sommelier of our online store and he will advise you without obligation.
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Sight: 'Color cristalino'
Mouth: 'Inicio dulce, presencia mineral intensa y retrogusto a maguey cocido.'
Nose: 'Aroma herbal, romero y tierra húmeda. '
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