LUMBRE

Cultivated in San Bernardo Mixtepec in the Zimatlán region of Oaxaca, agave lumbre ( LOOM-bray) is endemic to the region and predates the introduction of espadín. At an elevation of approximately 1651 meters, high in the hills above the pueblo, agave lumbre takes 8-10 years to reach maturity.

Similar in appearance to espadín, lumbre can be identified by a red coloration at the base of the agave, which is where lumbre draws its name - lumbre translates to fire. This 600 liter release combines two productions from May and August 2021. Each production produced 360 and 420 liters respectively.

Fermented and distilled in clay, lumbre is the signature destilado by José Alberto Pablo.

Tasting notes:

Nose: ripe apple, stone fruit, baby’s breath

Palate: delicate, leathery sweet, dried fruit, slight tobacco

Finish: sweet, long and pleasant

More tasting notes: Mezcal Reviews | Mezcalistas

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Production Notes

Species: Agave angustifolia var.

Alcohol by volume (ABV): 48.3%

Maguey source: Cultivated in San Bernardo Mixtepec, Oaxaca

Elevation: approximately 1651 meters

Age of maguey: 8-10 years

Cook: 4-5 days in rock-lined conical oven, using locally sourced walnut (nogal)

Milling: By hand with mallets (mazos) in hollow tree trunk (canoa)

Fermentation: (Natural 4-7 days in 90-liter clay pots (potable water added after day 1 or 2)

Distillation: Twice in 60-liter clay pots, locally sourced oak (encino) wood-fired

Condensers: Stainless steel & copper

Batch numbers: JALU0422, JALU1122, JALU0524

Bottlings: JALU0422 - 150 liters (200 bottles), JALU1122 - 600 liters (800 bottles), JALU0524 - 250 liters (326 bottles)

Production: JALU0422 - Mar 2020 (200 total liters), JALU1122 - May 2021 (360 total liters), August 2021 (420 liters), JALU0524 - Oct 2022 (250 liters)

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