Tepeztate is a wild maguey that grows in shaded areas at high elevations (around 5000ft) in rocky, limestone-rich soil. Harvested after 25 to 35 years from communal land in Oaxaca. These unruly Wild Agaves are behemoths with piñas able to grow over 300 lbs. The complex and long lasting notes of this mezcal are best enjoyed neat. Pairs well with roasted chicken, seared duck, and lean meats.
Notes of fresh herbs and newly cut grass with a hint of eucalyptus; warm and soft on the palate, with bright herbal notes. The long and distinctive finish increases in complexity over time.
Tasting Notes
ADDITIONAL INFO
Our Maestro Mezcalero employs traditional methods for harvest and distillation. Donkeys transport machete cut maguey down to where it’s cooked in an underground earthen oven. An animal powered tahona stone grinds the baked maguey, which is placed in pine barrels for wild yeast fermentation. All of our Mezcal expressions are finished with a double distillation process in small batch copper pots.
Our story begins in San Juan del Rio, a town in Oaxaca where artisanal, small batch mezcal has been made for generations. Pluma Negra is cultivated and distilled by the Hernandez family who have produced Mezcal in the region for nearly 45 years. Our Maestro Mezcalero, Rodolfo Hernandez, is a third generation Mezcalero who uses time honored traditions to create Pluma Negra - animal drawn tahona to crush the maguey, pine barrel fermentation, and double distillation in copper pots. Pluma Negra proudly presents four expressions of Mezcal that embody the essence and complexity of this distinct spirit - deep rich flavors on the palate, and aromas that can be both delicate and robust on the nose - Espadín, and a cocktail Espadín, Tobalá, and Tepeztate.
Produced by Don Rodolfo Hernandez Aguilar and his son Heriberto, the 3rd and 4th generation Mezcaleros produce their artisanal mezcal at an altitude of 4,500 feet from the commanding view of their hilltop Palenque. Don Rodolfo is a Comunero, a community shareholder, of San Juan del Rio in the mountains east of the capital of Oaxaca. He and his family must participate in the town government every 3 years to retain their Comunero status and be eligible to harvest wild agaves on community land. In 2019, it was Don Rodolfo's turn to be sheriff.
