Description
Reynaldo Alejandro, a young mezcalero, independently produced a small batch of Sierra Negra mezcal at his new palenque “La Ilusión” in Santa Catarina Albarradas, Oaxaca. He harvested cultivated Sierra Negra agave piñas, roasted them in an underground oven for over 20 days using oak firewood and plantain and acacia leaves as insulators.
After unearthing, the cooked agaves were crushed with wooden mallets and fermented with spring water and encino de agua bark for five days. Reynaldo and his wife Rosa then double-distilled the mash in small clay pot stills, adjusting the final product with heads, hearts, and tails before bottling.
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