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Mezcal Huichichiqui
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Huichichiqui is how the hummingbird is known in the Mixtec region of Puebla, which comes from the Nahuatl ¨Huitzilin¨. This is the one in charge of pollinating the maguey, and at the same time serves as protection and shelter
Americano Arroqueño
Mezcal Huichichiqui
Made of Arroqueño’s agave cooked in a slow steam conical earthen oven, covered with volcanic stone. With a very fine smell of freshly cooked agave, cardamom and spices.
Frutos de Temporada
Mezcal Huichichiqui
Made of angustifolia’s agave cooked in a slow steam conical earthen oven, covered with volcanic stone. With a very fine smell of freshly cooked agave, cinnamon, ripe fruit and faint notes of smoke.
Angustifolia Espadín
Mezcal Huichichiqui
Made of angustifolia’s agave cooked in a slow steam conical earthen oven, covered with volcanic stone. Aged in wooden and pine containers.
Potatorum Papalometl
Mezcal Huichichiqui
Made of patatorum’s agave cooked in a slow steam conical earthen oven, covered with volcanic stone. With a smell of spices, thyme, sugar cane and faint notes of smoke.
AGAVE ANGUSTIFOLIA HAW
Habitat and distribution. The best development of the species, Agave angustifolia Haw, occurs in open sites, with high light intensity,
galery
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“La Mixteca Poblana” is a region located in the southwest of the State of Puebla, characterized by its warm climate and summer rains, perfect conditions for the growth of our maguey. We patiently wait for the agave’s maturity, since it will take eight or even twelve years for it to reach its optimum maturity.
Our senior mezcal distiller is in charge of collecting and selecting the best agave seeds of the different endemic species of Puebla, for sustainability and conservation. It currently has a garden nursery, purposed in rescuing wild agaves such as the espadilla’s agave, endemic of Puebla, due to its overexploitation it is getting harder to be found in the wild.
Luis aguilar
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