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MEZCAL REVIEW: Mezcales de Leyenda San Luis Potosi
Maestro Mezcalero Juan Jose Hernandez comes from a line of producers that have been crafting mezcal for over 100 years. The agaves are cooked for 48 hours in a clay oven, fermented for five days and then distilled in copper stills.
Fresh pineapple notes and jasmine flower finish, Leyenda SLP is a nice bottle to have on hand to truly explore the complexities of agave.
Mezcales de Leyenda are a very proud group who celebrate local mezcal producing communities. They specialize in mezcales that are not from the typical states of Oaxaca and Guerrero, pushing other less smoky flavors forward.
Maestro Mezcalero Juan Jose Hernandez, maker of Leyenda's San Luis Potosi, comes from a line of producers that have been crafting mezcal for over 100 years. The rocky and arid plateau of San Luis Potosi are ideal for the salmiana plant to thrive, taking 7-10 years to mature. The agaves are cooked for 48 hours in a clay oven, fermented for five days and then distilled in copper stills.
Fresh pineapple notes and jasmine flower on the finish, Leyenda SLP is a nice bottle to have on hand to truly explore the complexities of agave varieties. The bottle is heavy glass with a traditional cork and an all-around wrapped label listing the fair trade and organic certified logos.
NOM: NOM-O117X
State: San Luis Potosi
Town: Santa Isabel
Agave: Salmiana
Price: $$
Style: Joven
Distillation: Copper
ABV: 42%
Release year: 2017
Website: http://www.mezcalesdeleyenda.com/product/san-luis-potosi/
MEZCAL REVIEW: Banhez Mezcal Artesenal
This is my favorite ensamble mezcal for the price. Banhez' melange of 90% espadin (Angustofolia) and 10% barril (Karwinski) agaves give a unique profile to the alcohol. A collective group of 20 families from the town of San Miguel Ejutla in the central valley of Oaxaca collaborate on this special distillation.
This is my favorite ensamble mezcal for the price. Banhez' melange of 90% espadin and 10% barril agaves give a unique profile to the alcohol. A collective group of 20 families from the town of San Miguel Ejutla in the central valley of Oaxaca collaborate on this special distillation. The piñas are roasted in underground wood-fired pits, mashed using donkey-pulled tahonas, and finally fermented in wooden tanks and distilled in copper alembics.
This mezcal has tasting notes of roasted pineapple, with the woody goodness of the barril agave in the middle notes, finishing with a subtle floral note on the nose. This is my favorite mezcal for the price for sipping, and also is an excellent mixing mezcal for cocktails.
NOM: NOM-O96X
State: Oaxaca
Town: San Miguel Ejutla
Agave: Espadin, Barril
Style: Joven
Price: $
Distillation: Copper
ABV: 42%
Release year: 2017
