La Jicarita Sierra Negra Mezcal 750ml
La Jicarita Sierra Negra is produced by Celso Martínez López in Santiago Matatlan, Oaxaca. The 25+ year old Sierra Negra (Agave Americana) agaves were harvested at full maturity; the pencas (leaves) grew to a weight of 4.4 lbs (2 kilos) each. Planted in a steep hillside plot, the agaves were cultivated in the high altitude of the Sierra Norte region of Oaxaca. The agaves were cooked in a conical earth oven for 3-5 days. The cooked agaves were crushed by a horse-drawn Chilean stone mill, fermented naturally for 6-15 days, and double distilled in copper pots. There are notes of anise, pineapple, tobacco leaf, black pepper, and mint.
Awards:
- Gold – San Francisco World Spirits Competition (2019)
- Plata – Academia del Mezcal y del Maguey (2018)
La Jicarita Sierra Negra is produced by Celso Martínez López in Santiago Matatlan, Oaxaca. The 25+ year old Sierra Negra (Agave Americana) agaves were harvested at full maturity; the pencas (leaves) grew to a weight of 4.4 lbs (2 kilos) each. Planted in a steep hillside plot, the agaves were cultivated in the high altitude of the Sierra Norte region of Oaxaca. The agaves were cooked in a conical earth oven for 3-5 days. The cooked agaves were crushed by a horse-drawn Chilean stone mill, fermented naturally for 6-15 days, and double distilled in copper pots. There are notes of anise, pineapple, tobacco leaf, black pepper, and mint.
Awards:
- Gold – San Francisco World Spirits Competition (2019)
- Plata – Academia del Mezcal y del Maguey (2018)
Original: $82.99
-65%$82.99
$29.05Description
La Jicarita Sierra Negra is produced by Celso Martínez López in Santiago Matatlan, Oaxaca. The 25+ year old Sierra Negra (Agave Americana) agaves were harvested at full maturity; the pencas (leaves) grew to a weight of 4.4 lbs (2 kilos) each. Planted in a steep hillside plot, the agaves were cultivated in the high altitude of the Sierra Norte region of Oaxaca. The agaves were cooked in a conical earth oven for 3-5 days. The cooked agaves were crushed by a horse-drawn Chilean stone mill, fermented naturally for 6-15 days, and double distilled in copper pots. There are notes of anise, pineapple, tobacco leaf, black pepper, and mint.
Awards:
- Gold – San Francisco World Spirits Competition (2019)
- Plata – Academia del Mezcal y del Maguey (2018)
