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La Jicarita Tepeztate Mezcal


La Jicarita Tepeztate was produced by Celso Martínez López in Santiago Matatlan, Oaxaca. The wild maguey Tepeztate plants were harvested at approximately 30 years of maturity from the east region of “Valles Centrales” at Santa Maria Zoquitlan. The batch took 30 days to craft, from choosing the right mixture of wood for the roast, extended cooling periods, harvesting wild yeast cultures to the final distillation. This limited 300-liter batch was harvested in February, distilled in March, and bottled in August of 2020. This mezcal has notes of banana bread, parmesan cheese, papaya, and peppercorns. Bottled at 46% abv.