Pizorra con Azul - Mixteca Baja

Batch: P-DT-06

Release date: June 2026

At a glance:

  • Maguey: Pizorra (A. Marmorata) con Azul (A. Tequiliana)
  • Producer: Delfino Tobon
  • Region: San Pablo Ameyaltepec, Mixteca Poblana
  • Cooking: 3 day roast in brick lined pit oven with tehuixtla wood.
  • Milling: By axe and wood chipper
  • Fermentation: 8 days in plastic drums with well water
  • Distillation: Single pass through homemade plated column reflux still
  • Batch size: 360 litres
  • Date of production: May 2025
  • ABV: 47.5%

Delfino Tobon Mejia makes mezcal as part of his wider agricultural activities in the remote community of San Pablo Ameyaltepec, Pubela.

This is predominantly a farming community. Its abundant natural water and lush environment make it ideal for crop cultivation.

Ameyaltepec surrounded by lush hills

Checking out the town water supply

Delfino farming Calabaza

Maguey Pizorra in this region is part of the Marmorata family of agave, which includes its more famous cousin from Oaxaca, Tepextate. Pizorra grows slightly smaller and matures slightly faster than extremely slow growing Tepextate.

Maguey Azul, or blue, is agave Tequiliana - the very same as that used across the tequila industry. Except in this case harvested sparingly from wild stock in the lush red-earth hills of the Mixteca Baja.

Wild Pizorra

Wild Pizorra

Wild Pizorra

Delfino and his brother Pablo trek with donkeys for 4 hours to harvest wild Pizorra from a region of fertile Tierra Roja (red earth).

Once back at the palenque, Delfino’s roast happens in a traditional earthen pit, for 3 days, with a fire built from local tehuisqle wood. After milling with machete and then wood chipper, fermentation typically takes 8 days, in plastic tambors with well water.

Loading the oven

Freshly roasted

Fermenting

Delfino uses a homemade column reflux still with 3 plates. This column is immersed in a water bath to keep the reflux plates cool enough to have their condensing effect.

The re-condensing nature of this set-up means only a single pass of the apparatus is needed. A kind of 2-in-1 distillation.

The inner workings of the plated reflex still

Column inside water bath

Delfino swapping out the mash

Gracias Delfino

House Tasting Notes:

Nose: Tropical fruit lassi with a salt & pepper seasoning.

Palate: There’s a wonderful balance of dusty yet creamy in the mouth feel, which for us has become a hallmark of Delfino’s work. A very complex mix of tropical fruits along with more deep leathery tones lingers on the mid-palate.

Finish: Mildly tingly and sweet.

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