Mezcal del Real was born from colonial times upriver in the high mountains of Mil Cumbres Michoacán.
El Real de Otzumatlán was an old Spanish gold and silver mining town. Just one sip was worth tasting for the tireless miners, to re-enhance their tired spirits at the end of their search for precious minerals under the mountain.
Since 1899 the Soto family has preserved the tradition and ancestral methods following the original family recipe using the same tools and techniques that were used generations ago.
Agave inaequidens salvaje: Being a wild agave that grows in very few areas of Mexico makes it a special and unique agave.
Cooking: The already harvested agave is placed in a conical stone oven and baked underground for 8 days with oak wood.
Grinding: We grind it entirely by hand in a wooden canoe. An ancient technique that very few mezcals can boast.
Distillation: Our distillation is done in a Philippine wooden still. This process is done twice to obtain the best flavors and aromas.
AGAVE VARIETY: Agave Inaequidens (wild).
ALC. VOL.: 48% (96 proof.)
TYPE OF MEZCAL: Joven (White).
REGION: Real de Otzumatlán, Queréndaro, Mexico.
OVEN TYPE: Conical stone oven.
MILL TYPE: The grinding is done by hand with wooden hammers in a wooden canoe..
DISTILLER TYPE: Philippine Alembic.
Mobirise