El Occidental Cupreata mezcal by Cristian Casarrubias from Guerrero
Back label El Occidental Cupreata Mezcal
Sahved Maguey Cupreata growing in the mountains of Guerrero Mexico
Traditional Cupreata mezcal production by Cristian Casarrubias
BIg pile of mezcal production
Shaves Agave cupreata piñas
Family working togteher to make this lovely expression
Fermentation and Mezcal containers
Still for Mezcal
Traditional fermentation vats
Cooked cupreata Agave
El Occidental Cupreata mezcal by Cristian Casarrubias from Guerrero
Back label El Occidental Cupreata Mezcal
Sahved Maguey Cupreata growing in the mountains of Guerrero Mexico
Traditional Cupreata mezcal production by Cristian Casarrubias
BIg pile of mezcal production
Shaves Agave cupreata piñas
Family working togteher to make this lovely expression
Fermentation and Mezcal containers
Still for Mezcal
Traditional fermentation vats
Cooked cupreata Agave
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El Occidental Cupreata Guerrero

€42,50
€60,71 / l
Tax included. Shipping calculated at checkout.

Produced by Cristian Casarrubias in the mountain community of Axaxacualco, Guerrero, this expression showcases the character of Cupreata (Maguey Papalote), one of the most emblematic agaves of the region.

Growing throughout the steep mountains and canyons of Guerrero, Cupreata develops a distinctive profile shaped by altitude, rugged terrain, and a long maturation cycle. For this mezcal, the agaves are roasted for three days in an underground oven with wood and stones before being milled using a mechanical roller mill. Fermentation takes place in 1,100-liter wooden vats with deep well water and native yeasts, preserving the influence of the local environment.

Double distilled in a traditional copper alembic, the resulting spirit offers a vivid expression of Guerrero's mezcal tradition. Structured and complex, it balances the richness of mature Cupreata with the freshness and minerality that define the region's high-altitude landscapes.

A terroir-driven mezcal that reflects both the wild character of the agave and the mountains where it grows.

Origin

  • Producer: Cristian Casarrubias
  • Town: Axaxacualco, Guerrero
  • Ecosystem: High mountain and canyon

Agave

  • Species: Cupreata (Maguey Papalote)

Production

  • Oven: Underground pit oven with wood and rocks
  • Cooking Time: 3 days
  • Milling: Mechanical roller mill
  • Fermentation: 1,100L wooden vats
  • Water Source: Deep well water
  • Yeast: Native wild yeast
  • Distillation: Double distillation in copper alembic
  • ABV: 45–47%
  • Volume: 700–ml

Profile Summary

A mountain-grown Cupreata mezcal with depth, structure, and a strong sense of place, shaped by Guerrero's rugged canyons and high-altitude environment.