“ Located in the heart of the central “Potosino” plateau, this beautiful mezcal is made in the heart of a historical hacienda.”
San Luis Potosi
Mezcal blanco
100% maguey verde / Agave salmiana
Alc/Vol: 42%
Santa Isabel, San Luis Potosí
Double distilled in copper pots
Agave salmiana
In this rocky and arid lands, few agaves can grow as well as the salmiana. Commonly known as verde, this wild agave endemic to the San Luis Potosi central plateau has one of the most unique flavor profiles of any agave.
This large agave takes between 7-10 years to reach maturity, and on average takes about 16-19kg of agave to produce 1 liter of mezcal.
Juan José Hernández
Master mezcalero, Juan Jose Hernandez, comes from a long line of mezcal producers whom have been producing in this very hacienda for over 100 years
At the request of the master “mezcalero” who asked not to be photographed, ‘Leon’, guardian of the hacienda, appears in the photo.
La Hacienda
Water:Water comes from a deep well next to the hacienda
Cooking: Cooked in a clay oven for 48 hrs, traditional to this region.
Fermentation: Fermented in ground level cement tanks for 5 days, with airborne natural occurring yeasts
Distillation: Distilled in a copper still with a onion top
Food Pairing
“Mercado Hidalgo”
In regions of San Luis Potosí, it may be paired with cactus flower jam, or prickly pear paste.
Rojo Amanecer
2 oz Mezcales de Leyenda San Luis Potosí
1 oz cherry liquer
1/2 oz lime juice
1/2 oz thyme syrup
