History,
PIZORRA Delfino Tobón Mejia produced this batch using wild-harvested Pizorra that surrounds San Pablo Ameyaltepec, the village where his palenque is located. Delfino's homemade still is crafted from a combination of copper and stainless steel and utilizes a three-plate "reflux" method of distillation. This style allows for double distillation results in just a single pass. This spirit starts off seemingly peculiar but doesn't fail in developing into a familiar carnival of tropical and spice flavors on the palate.
PRODUCTION NOTES Distiller: Delfino Tobón Mejia Region: San Pablo Ameyaltepec, Puebla Agave: Pizorra (a. marmorata) ABV: 47.3% Milling: Mechanical mill Distillation: Single distilled in a homemade three-plate steel and copper hybrid still
TASTING NOTES,
Nose: butterscotch, nanche, red berries
Palate: bubblegum, pineapple, strawberry
Finish: gingerbread, tropical fruit
PIZORRA Delfino Tobón Mejia produced this batch using wild-harvested Pizorra that surrounds San Pablo Ameyaltepec, the village where his palenque is located. Delfino's homemade still is crafted from a combination of copper and stainless steel and utilizes a three-plate "reflux" method of distillation. This style allows for double distillation results in just a single pass. This spirit starts off seemingly peculiar but doesn't fail in developing into a familiar carnival of tropical and spice flavors on the palate.
PRODUCTION NOTES Distiller: Delfino Tobón Mejia Region: San Pablo Ameyaltepec, Puebla Agave: Pizorra (a. marmorata) ABV: 47.3% Milling: Mechanical mill Distillation: Single distilled in a homemade three-plate steel and copper hybrid still
TASTING NOTES,
Nose: butterscotch, nanche, red berries
Palate: bubblegum, pineapple, strawberry
Finish: gingerbread, tropical fruit
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