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56,73 €
Light tone characteristic of the land of Matatlán, with woody tones and a hint of caramel. Aged Mezcal.
Agave | Cultivated agave |
Distillation | copper pot |
Region | Santiago Matatlán, Oaxaca |
Light tone characteristic of the land of Matatlán, with woody tones and a hint of caramel. Aged Mezcal.
El Rey Zapoteco Reposado is made with agave Espadin in Santiago Matatlan, Oaxaca.
The agave are traditionally cooked in an underground oven for 4 to 7 days, milled by horse-drawn tahona, fermented in open air with natural yeasts, and double distilled in copper stills. After distillation, this mezcal is rested in white oak barrels for 10 months before bottling.
The ABV may vary depending on where you purchase.
Type of Agave: Angustifolia Haw (Spratto)
Range: Barrel-aged (10 months)
Distillation System: Copper Alembic
Production Region: Santiago Matatlán, Oaxaca.
Mezcalero Master: Efraín Hernández
Alc. 40-45 °
Ripe fruit and moisture aroma. Taste chipotle, quince, strawberry and orange peel. Oily body with a coconut and peanut finish.
Light and balanced smoke. Notes of passion fruit, pineapple and citrus. Bold in the mouth and balanced aftertaste. Fresh, green hints of agave, with sweet cooked flavors.
Aroma of cinnamon and anise, light and smooth, very well balanced, notes of dried fruit and poultry, sweet and generous finish. A unique spirit for special occasions.
Light terroir characteristic specific of the land of Matatlán, with floral tones, reminiscent of dried figs with smooth smoke. Balanced in the mouth.
Aromas and flavors of cooked agave, citrus notes and a balanced smoke. Characteristic profile of the town where is produced: Santiago Matatlán "The world capital of Mezcal"
Floreal aroma, notes of cooked agave and sweet cocoa flavors in the aftertaste.
Aromas of coffee beans, cooked and smoked agave. Intense notes of coffee, balanced with sweet and sour touches. Excellent profile as a digestive.
Hot and spicy mezcal, remembrance of pasilla chilli, nuts and chocolate. Produced by distillation with Oaxacan mole, a well-known Mexican sauce. Intense in aroma and flavor.
Agave Tobalà with a maturation of 12 years, produced with an artisanal method by the Palomo distillery.
Agave Cirial with a maturation of 12 years, produced with an artisanal method by the Palomo distillery.
Agave Madrecuishe with a maturation of 12 years, produced with an artisanal method by the Palomo distillery.
Agave Tepeztate, produced with an artisanal method by the Palomo distillery.
Quite fruity with plum and banana, combined with classic smoky elements that spread on the palate, savory touches of mint and sweet chocolate.
Agave Tepeztate, produced with an artisanal method by the Palomo distillery.
One of the rarest agaves in Oaxaca, the Tripon of the Karwinskii group, endemic to Santa Catarina Minas. After ten years of cultivation, plants for mezcal production are now sustainably available again.