CUPREATA (Guerrero) 47% ABV
Region: Mazatlán, Guerrero
Maestro Mezcalero: Familia Obregón
Agave: Cupreata (also known as Papalote)
Harvest: 8-10 years
Cooking: Rustic, underground conical ovens, 3-4
days that are ignited with Encino (oak), guamuchil,
tepehuaje, and covered with river stone
Crushing: Mechanical Wheel (traditional in region)
Fermentation: Open pine wood vats, indigenous
yeast, fresh spring water for ~7 days
Distillation: Double-distilled in Arabic Alembic
copper still, 500 liters
Resting Period: Typically 30-45 days prior to bottling
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