TEPEXTATE + MEXICANO ENSAMBLE

For his ensembles, José Alberto pairs two agaves and uses a 50/50 mix to highlight the characteristics of each one. The agaves are harvested and then cooked together in el horno for 3-5 days. They are milled together by hand, and also fermented and then distilled together, making them a blend from the start of the process until the finish.

The wild tepextate (te-peck-STAH-te) was harvested in San Baltazar Chichicapam, and the mexicano from Zimatlán. Tepextate takes 20 or so years to mature, and is very large in size. This is José Alberto’s first batch working with Tepextate, making this a very special small batch.

This 50-liter bottling is available exclusively at Mezcaleria Tobalá and Travis Heights Wine & Spirits in Austin, TX.

Production Notes

Species: Agave marmorata & rhodacantha

Alcohol by volume (ABV): 48.8%

Maguey source: Tepextate - wild from San Baltazar Chichicapam, Mexicano - cultivated in Zimatlán, Oaxaca

Elevation: approximately 1541 meters

Age of maguey: Tepextate - 18-20 years, Mexicano - 10-12 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

Batch numbers: JAENTM0524

Bottling: 50 liters (62 bottles)

Production: April 2023 (70 total liters)

Tech sheet (PDF)

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