MEZCAL ANCESTRAL
MADURADO EN VIDRIO
Espadín
Maguey: Espadín, 7 años para cosechar
Agave: Angustifolia Haw 1812
Contenido Neto: 750 ml
Alcohol Volumétrico: 47° ~ 50°
ANCESTRAL MEZCAL
MADURADO EN VIDRIO
Espadín
Maguey: Espadín, 7 years to harvest
Agave: Angustifolia Haw 1812
Net Content: 750 ml
Alcohol by Volume: 47° ~ 50°
TASTING NOTES
NOTAS DE CATA
General equilibrium
Interesting, for those knowledgeable in the art of distillates
Equilibrio general
Interesante, para entendidos en el arte de los destilados
Taste Sensations
- Acid: First sensation lasts for 8 seconds.
- Sweet: Second sensation lasts for 4 seconds.
- Bitter: Third sensation lasts for 5 seconds.
Appearance
- Clean: Translucent without residues, shiny
- Pearls: 14 seconds in a bottle
- Color: Crystal
- Glimmers: Slightly golden
Olfactory sensations
- Ortho nasal profile: Wild strawberry, ripe pineapple, agave honey, mahogany wood, blackberry, ripe raspberry, oak, dry straw, new plastic, oak, damp earth, graphite, banana peel, caramel, caramelized hazelnut, wet glass, jocoque, yogurt, thinner, spearmint, mountain tea, cinnamon, violets, guava paste, anise, smoked cheese, ripe tree fruit.
- Retronasal profile: Straw, dry tobacco leaf, smoke from burnt paper, burnt bread, burnt wood.
Sensaciones gustativas
- Ácido: Primera sensación persiste por 8 segundos
- Dulce: Segunda sensación persiste por 4 segundos
- Amargo: Tercera sensación persiste por 5 segundos
Apariencia
- Limpio: Traslúcido sin residuos, brillante
- Perlas: 14 segundos en botella
- Color: Cristalino
- Destellos: Ligeramente dorados
Sensaciones olfativas
- Perfil orto nasal: Fresa silvestre, piña madura, miel de agave, madera de caoba, mora, frambuesa madura, encino, paja seca, plástico nuevo, roble, tierra húmeda, grafito, cáscara de plátano, caramelo, avellana caramelizada, vidrio húmedo, jocoque, yogurt, thiner, yerbabuena, té de monte, canela, violetas, ate de guayaba, anís, queso ahumado, fruta de árbol madura
- Perfil retronasal: Paja, hoja de tabaco seco, humo de papel quemado, pan quemado, madera quemada
PAIRING
MARIDAJE
Entries
- Stuffed zucchini flowers with ricotta, sweet potato chip, and banana puree
- Insect tostada (chicanas, chapulines, maguey worms), guacamole, chepiche, and radishes
- Beef skewer, grilled pineapple, and smoked Manchego cheese with strawberry sauce and roasted tomato.
Main Course
- Turkey with mole cooked in a clay pot, bean tamale, hoja santa, and banana puree
- Grilled bass with poblano pepper risotto, zucchini flowers, creamy ricotta, and quelites
- Shrimp with chintextle butter, esquite with huitlacoche, tabiche chile atole, sautéed Swiss chard, jocoque, and epazote oil
Desserts
- Mango, pineapple, curuba dessert, ricotta ice cream
- Oaxacan chocolate tostada with hazelnuts, black mole ice cream, mezcal
Entradas
- Stuffed zucchini flowers with ricotta, sweet potato chip, and banana puree
- Insect tostada (chicanas, chapulines, maguey worms), guacamole, chepiche, and radishes
- Beef skewer, grilled pineapple, and smoked Manchego cheese with strawberry sauce and roasted tomato.
Plato fuerte
- Pavo con mole cocinado en olla de barro, tamal de frijol, hoja santa y puré de plátano
- Lobina a la talla con risotto de chile poblano, flor de calabaza, cremoso de requesón y quelites
- Camarones con mantequilla de chintextle, esquite de huitlacoche, chile atole de tabiche, acelgas salteadas, jocoque y aceite de epazote
Postres
- Postre de mango, piña, curuba, helado de requesón
- Tostada de chocolate Oaxaqueño con avellanas, helado de mole negro, mezcal