Topanito Mezcal is produced according to the artisanal tradition of Amantes de lo Ajeno in the distillery in Oaxaca. Agave Espadin, with a minimum age of seven years, is harvested and processed by Jimadores (agave growers). After harvesting, the agav ...
Topanito Mezcal is produced according to the artisanal tradition of Amantes de lo Ajeno in the distillery in Oaxaca. Agave Espadin, with a minimum age of seven years, is harvested and processed by Jimadores (agave growers). After harvesting, the agaves are roasted for 5 to 8 days in pits in the ground. This intensive process is essential to ensure the characteristic smoky and earthy character of Mezcal. The cooked agaves are then crushed and ground in a traditional Tahona mill (a mill with a stone wheel driven by a donkey). The pulp, fruit and juice are drained and stored in open wooden or stone vats. Wild yeasts ferment the agave wine for five days, which is then distilled twice. The Mezcal Topanito is then diluted with natural spring water and finally bottled in 'joven' (ageless) bottles.
TOPANITO
The Mexican Aztecs called the home of their gods 'Topan' and referred to tequila as a 'gift from heaven'. Topanito is created at the famous Casa Maestri distillery in the Mexican tequila town of Jalisco by the masterful hand of Michael Maestri. Topanito places great emphasis on traditional practices that are executed with attention to detail. The slow cooking of a portion of the agave heart in brick ovens (hornos), fermentation with natural yeasts, or "single batch" double distillation in modern copper stills are all part of this production process that allows for exceptional quality and authentic agave flavor.
