History,
In the cold mountains of Santiago, a few hours outside of Monterrey in the state of Nuevo León, maestro mezcalero Jorge Torres distills one of the most idiosyncratic mezcales you’ll ever try. Due to the colder climate, Jorge uses a large amount of pulque (the milky white “wine” made from the sap or nectar of the agave) instead of water to ferment the roasted agave for his spirit.
Tasting Notes,
A truly anomalous mezcal experience: soft and rich, velvety and peppery, with notes of maiz and just a hint of lactose. Endlessly fascinating.
In the cold mountains of Santiago, a few hours outside of Monterrey in the state of Nuevo León, maestro mezcalero Jorge Torres distills one of the most idiosyncratic mezcales you’ll ever try. Due to the colder climate, Jorge uses a large amount of pulque (the milky white “wine” made from the sap or nectar of the agave) instead of water to ferment the roasted agave for his spirit.
Tasting Notes,
A truly anomalous mezcal experience: soft and rich, velvety and peppery, with notes of maiz and just a hint of lactose. Endlessly fascinating.
Overall Rating
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