Mezcla de campo con té limon - Chichicapam

Batch: FH-05

Release date: KOL Mezcaleria - Exclusive Batch Pick + bonus mini to MAS members in Dec 2024

At a glance:

  • Maguey: Ensemble de 6
  • Producer: Fortunato Hernandes & Family
  • Region: San Balthazar Chichicapam, Ocotlán, Oaxacan Central Valleys
  • Cooking: 4 days in un-lined earthen pit with mesquite wood
  • Milling: Machete & horse-drawn tahona
  • Fermentation: 4 days in open-air wooden tina with well water
  • Distillation: Double pass in copper alembic
  • Batch size: 85 litres
  • Date of production: October 2022
  • ABV: 45.5%
  • Special Notes: 2kg of lemongrass added to second distillation

Sin Gusano followers will already be familiar with Fortunato and his family in San Balthazar Chichicapam. Batches from this palenque are always crowd favourites.

Here we are pleased to present a new invention from Fortunato’s son-in-law Pedro: A field blend distilled with 2kg of lemongrass.

Fortunato’s mezcales are produced in the traditional style of the community: Agaves are roasted in an un-lined earthen pit filled with local wood including mesquite; The roasted maguey are then chopped to size by machete before being milled with horse drawn tahona; the mash is fermented with well water before ultimately being double distilled in coper alembique stills.

This ‘mezcla de campo’, a tradicional field blend of whatever agave was ripe, includes: Tobala (A.Potatorum), Coyote (A.Americana), Espadín (A.Angustifolia), Cuishe (A.Karwinski), Barril (A.Karwinski), Tepextate (A.Marmorata).

  • People working on the First roast at the new palenque in the outside oven

    First roast at the new palenque

  • different agave including: Tobala (A.Potatorum), Coyote (A.Americana), Espadín (A.Angustifolia), Cuishe (A.Karwinski), Barril (A.Karwinski), Tepextate (A.Marmorata).

Then the most dominating factor in this special batch, is the addition of 2x 1kg bushels of fresh-cut té limón (lemmongrass) to the second distillation.

This herb grown plentifully in Oaxaca’s central valleys. If you ask any restaurant for a ‘té limón’ you’ll be served a hot lemony tea.

The palenque Fortunato built during the pamdemnic, now looking well worked.

  • bushels of fresh-cut té limón (lemmongrass)
  • bushels of fresh-cut té limón (lemmongrass) to the second distillation.

Multicolumn

Multicolumn

Fortunato family distillery showing the copper pot stills used for mezcal

Gracias Fortunato & Family

House Tasting Notes:

Nose: Very powerful lemon / lemongrass tones. Hard to miss this one. On the nose alone you might almost think it’s the highest quality Italian limoncello!

Palate: Those lemon tones are softer on first sip, allowing the classic well balanced agave of Fortunato’s batches to come through. Sweet and very tasty.

Finish: Citrus tones come roaring back for the finish. Lot’s of fun.

Bottles of different Mezcals

This batch has been bottled exclusive for KOL Mezcaleria, London.

For a copita, head to the bar, where you can taste their full house range, supplied by Sin Gusano:

TAKE A LOOK
Sin Gusano Mezcal Appreciation Society logo black

Become a member and learn more about mezcal

Where your passion for mezcal transforms into a journey of discovery and delight. As a member, you'll gain exclusive access to curated tastings, educational events, and insider knowledge from industry experts.

Whether you're a seasoned enthusiast or a curious newcomer, our community provides a welcoming space to explore, share, and savour mezcal like never before. Join us and immerse yourself in the art and culture of mezcal, one sip at a time.

BECOME A CONNOISSEUR