NETA Pulquero

These Pulquero magueyes began to be distilled during the colonial period, and are still common in mezcal production in various Mexican states. Despite their potential to yield liters of agualmiel every day for a period of months, the plants are actually very low in convertible sugars, and as such, are very low-yielding when distilled. In Oaxaca, however, with its historic abundance and diversity of sugar-rich agaves, its use in mezcal is somewhat of a rarity. Throughout Mexico, there are more than six distinct species and numerous varieties of agave that are cultivated for pulque production. In the distilling regions of Miahuatlán, Oaxaca, the Agave americana species is most prevalent of the various Pulquero agaves - of which there exists a handful of different varieties, or genotypes. They are all large in size, but their color, leaf, and spines can vary.  Given the urban migration trends and general decline in pulque consumption over the last number of decades, many families have stopped growing these agaves. However, as mezcaleros throughout the region of Miahuatlán have started to include these agaves into their repertoire, many have started to propagate these varieties from seed stock and rhizome clones, which typically take 12-15 years to mature. While the aromas and flavors are quite captivating, the plant´s rarity, size and low yields present a clear barrier to popular use.

• Celso Garcia Cruz

• Pulquero Penca Larga ( A. Americana var Oaxacensis)

• Logoche, Miahuitlan. Sierra Sur Oaxaca

• Conical earthen oven

• Native yeast in Montezuma cypress wood tanks

• Double distillation in copper pot stills

• 47.4° ALC
  

• Liters Produced: 80
• Lot N°:PLQCEL2004 (April 2020)