Pizorra

Batch: DT-02

Release date: August 2021

At a glance:

  • Production date: October 2019
  • ABV: 50%

Delfino Tobon Mejia makes mezcal as part of his wider farming activities in the remote community of San Pablo Ameyaltepec, Pubela. His fascinating home made, 3-plate column still allows for a single pass distillation. The results are crisp and complex with very little smoke.

Mayuey Pizorra (A.Marmorata) is a slightly smaller and quicker growing cousin of Tepextate, found specifically in this part of Puebla. You can distinguish it from the Tepextate by the white horizontal markings on the leaves.

Batch DT-02 was produced in October 2019, after Delfino made some improvements to his palenque, including upgrading the boiling chamber of the still to copper.

  • A wild agave growing in the Mexico desert
  • a man adding crushed Pina's into an oven for mezcal production
  • A man building a copper pot still for mezcal production

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Gracias Delfino

House Tasting Notes:

Fresh and crisp on the nose - there’s no smoke here to speak of. Extremely floral with an under-layer of celery. A big hit of white pepper upfront on the palate subsides to allow the celery and other even more complex vegetal flavours through. The finish is long and winding, with the saltiness of a queso fresco intertwining with those mild curried vegetal notes and lingering floral tones. Quite stunning.

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