History,
Introducing the Ultramundo "Lamparillo" Nombre De Dios Durango Mezcal, a unique and exceptional product of place that offers an unbelievable depth of flavor. This mezcal is produced by an important agroforestry project that fosters a balanced relationship with nature. The wild Maguey Lamparillo is harvested from the ranch in Mapimí, Durango, Mexico's Silent Zone, which is known for its rugged and rural terrains and UFO sightings.
The agave is caponed either by hand or naturally by the animals that graze the land. At least 20% of the wild mature agave found are left to complete the lifecycle, ensuring sustainable production. The milling is done by hand with an ax, while the fermentation is wild with ambient yeast in open-air, in-ground, oak-lined wells for two to four days depending on the season.
The distillation process is done twice in a wood-fired copper pot with an oak wood condenser and a copper coil, by Gilberto Roldán Quezada, a Fourth generation Maestro Mezcalero, who is recognized for his great talent in expressing the unique style of any variety of agave on which he puts his hands. With Ultramundo's "Lamparillo del Desierto," the master in the south is exploring a whole new medium.
Tasting Notes,
Strong smells of spicy green peppers, like jalapeños, and olives. It reminds you of a salmiana. The taste is complex with notes of brown sugar, pepper, and root beer soda. This mezcal is an exceptional and delicious product of place that offers exquisite quality, making it a must-try for mezcal enthusiasts and those who appreciate unique and high-quality spirits.
Introducing the Ultramundo "Lamparillo" Nombre De Dios Durango Mezcal, a unique and exceptional product of place that offers an unbelievable depth of flavor. This mezcal is produced by an important agroforestry project that fosters a balanced relationship with nature. The wild Maguey Lamparillo is harvested from the ranch in Mapimí, Durango, Mexico's Silent Zone, which is known for its rugged and rural terrains and UFO sightings.
The agave is caponed either by hand or naturally by the animals that graze the land. At least 20% of the wild mature agave found are left to complete the lifecycle, ensuring sustainable production. The milling is done by hand with an ax, while the fermentation is wild with ambient yeast in open-air, in-ground, oak-lined wells for two to four days depending on the season.
The distillation process is done twice in a wood-fired copper pot with an oak wood condenser and a copper coil, by Gilberto Roldán Quezada, a Fourth generation Maestro Mezcalero, who is recognized for his great talent in expressing the unique style of any variety of agave on which he puts his hands. With Ultramundo's "Lamparillo del Desierto," the master in the south is exploring a whole new medium.
Tasting Notes,
Strong smells of spicy green peppers, like jalapeños, and olives. It reminds you of a salmiana. The taste is complex with notes of brown sugar, pepper, and root beer soda. This mezcal is an exceptional and delicious product of place that offers exquisite quality, making it a must-try for mezcal enthusiasts and those who appreciate unique and high-quality spirits.
Overall Rating
0 out of 5 Based on 0 Review
