Apaluz Artesanal Joven Mezcal
Apaluz Artesanal Joven Mezcal is crafted by mezcalero Antonio Panuco, known as 'The Tiger', in Durango, Mexico — a three-generation family-owned mezcal production from mature estate-grown agave Durangensis aged approximately 12 years, cooked for three days in a volcanic stone oven using a blend of huizache, pine, and oak firewood, hand-mashed with axes, fermented in oak wood vats with proprietary yeast and well water, and distilled in a copper pot still.
Agave Durangensis is one of the semi-wild agave varieties native to Durango state in north-central Mexico, grown at higher elevations than the Jalisco blue agave. The 12-year estate growth cycle produces the full starch and sugar development of a fully mature plant. The volcanic stone pit cook with multiple wood types infuses the characteristic smoky notes alongside the citrus, honey, and almond aromas from the Durangensis agave character. The copper pot still distillation and oak fermentation vat method align with traditional artesanal mezcal production standards.
Specs
- Mezcalero: Antonio Panuco ('The Tiger')
- Region: Durango, Mexico
- Type: Artesanal Joven Mezcal
- Agave: Durangensis (~12 years, estate-grown)
- Cook: 3 days in volcanic stone oven (huizache, pine, oak firewood)
- Fermentation: Oak wood vats with proprietary yeast and well water
- Distillation: Copper pot still
Frequently Asked Questions
What is Agave Durangensis and how does it differ from Espadín?
Agave Durangensis is native to Durango and surrounding high-altitude regions, growing at elevations above 6,000 feet. Compared to Espadín (the dominant mezcal agave), Durangensis typically produces a more earthy, herbal, and mineral character with the high-altitude growing conditions contributing additional complexity. Order online with fast shipping.
Apaluz Artesanal Joven Mezcal is crafted by mezcalero Antonio Panuco, known as 'The Tiger', in Durango, Mexico — a three-generation family-owned mezcal production from mature estate-grown agave Durangensis aged approximately 12 years, cooked for three days in a volcanic stone oven using a blend of huizache, pine, and oak firewood, hand-mashed with axes, fermented in oak wood vats with proprietary yeast and well water, and distilled in a copper pot still.
Agave Durangensis is one of the semi-wild agave varieties native to Durango state in north-central Mexico, grown at higher elevations than the Jalisco blue agave. The 12-year estate growth cycle produces the full starch and sugar development of a fully mature plant. The volcanic stone pit cook with multiple wood types infuses the characteristic smoky notes alongside the citrus, honey, and almond aromas from the Durangensis agave character. The copper pot still distillation and oak fermentation vat method align with traditional artesanal mezcal production standards.
Specs
- Mezcalero: Antonio Panuco ('The Tiger')
- Region: Durango, Mexico
- Type: Artesanal Joven Mezcal
- Agave: Durangensis (~12 years, estate-grown)
- Cook: 3 days in volcanic stone oven (huizache, pine, oak firewood)
- Fermentation: Oak wood vats with proprietary yeast and well water
- Distillation: Copper pot still
Frequently Asked Questions
What is Agave Durangensis and how does it differ from Espadín?
Agave Durangensis is native to Durango and surrounding high-altitude regions, growing at elevations above 6,000 feet. Compared to Espadín (the dominant mezcal agave), Durangensis typically produces a more earthy, herbal, and mineral character with the high-altitude growing conditions contributing additional complexity. Order online with fast shipping.
Original: $29.99
-65%$29.99
$10.50Description
Apaluz Artesanal Joven Mezcal is crafted by mezcalero Antonio Panuco, known as 'The Tiger', in Durango, Mexico — a three-generation family-owned mezcal production from mature estate-grown agave Durangensis aged approximately 12 years, cooked for three days in a volcanic stone oven using a blend of huizache, pine, and oak firewood, hand-mashed with axes, fermented in oak wood vats with proprietary yeast and well water, and distilled in a copper pot still.
Agave Durangensis is one of the semi-wild agave varieties native to Durango state in north-central Mexico, grown at higher elevations than the Jalisco blue agave. The 12-year estate growth cycle produces the full starch and sugar development of a fully mature plant. The volcanic stone pit cook with multiple wood types infuses the characteristic smoky notes alongside the citrus, honey, and almond aromas from the Durangensis agave character. The copper pot still distillation and oak fermentation vat method align with traditional artesanal mezcal production standards.
Specs
- Mezcalero: Antonio Panuco ('The Tiger')
- Region: Durango, Mexico
- Type: Artesanal Joven Mezcal
- Agave: Durangensis (~12 years, estate-grown)
- Cook: 3 days in volcanic stone oven (huizache, pine, oak firewood)
- Fermentation: Oak wood vats with proprietary yeast and well water
- Distillation: Copper pot still
Frequently Asked Questions
What is Agave Durangensis and how does it differ from Espadín?
Agave Durangensis is native to Durango and surrounding high-altitude regions, growing at elevations above 6,000 feet. Compared to Espadín (the dominant mezcal agave), Durangensis typically produces a more earthy, herbal, and mineral character with the high-altitude growing conditions contributing additional complexity. Order online with fast shipping.
