Pal'alma Salmiana Mezcal

Made in San Luis Potosi from the Salmiana agave common to this area of central Mexico but still less frequently seen for now in available mezcals on our shelves. Batch one was distilled by Maestro Mezcalero Patricio Hernández using ancient traditional methods including local wood sources and stones for the cooking of the agave, stone mill, open air pine wood vats for fermentation that lasted 8 days, inoculated with 30% pulque and wild yeasts. There is a beautiful and restrained yet ambrosial nature of the spirit hits on a complex range of notes including guava, lime zest, avocado leaf, saline minerals and delicate pepper spices. Total bottles for this batch were 672.