Mezcal Quiéreme Mucho Tepeztate is an ultra-premium distillate made from 100% wild Agave Marmorata, harvested from the cliffs of San Pedro Taviche after an extreme maturation of up to 25 years. It is distinguished by its
Technical comparison between mass production and our heritage custody.
| Generic Tepeztate (Market) | Quiéreme Mucho Tepeztate (Master Curator) |
|---|---|
| Early HarvestThey usuallycut young agaves (12-15 years old) that have not yet developed their full spicy complexity. | Absolute Maturity (25 Years)We wait a quarter of a century. We only harvest when the kernel indicates that the plant is at its sugar peak. |
| Fast DistillationAccelerated processesthat result in “spicy” alcohols that burn the throat. | Slow Copper DistillationWe polishthe natural intensity of Marmorata to make it potent in flavor but smooth on passing. |
| Industrial glassDisposable packagingwith no cultural value. | Artwork 1 of 1Bottlesmanually intervened by Oaxacan artists. You keep the bottle as a sculpture. |
Tepeztate is a challenge to commercial logic. It grows where no one else can: on stony, almost vertical slopes and ravines. Its roots break through the stone to drink minerals, which gives it its unmistakable character.
Botanical Species: Agave Marmorata (Silvestre).
Plant age: 20 to 25 years (literally, one human generation).
Collection Area: San Pedro Taviche cliffs, Oaxaca.
Nose: Deeply aromatic and spicy. Predominantly white pepper, mountain herbs, resins and a touch of wet stone.
Palate: Powerful and broad entry. Explosion of fine spices, candied citrus and an earthy background that fills the palate.
Finish: Long, dry and mineral. The flavor stays with you minutes after the drink.
Suggested Pairing: Dark chocolate (80% cocoa), black Oaxacan moles or strong aged cheeses. Needs strong flavors that stand up to it.
Quiéreme Mucho ‘s Tepeztate does not follow the human clock, but the mountain’s time. In San Pedro Taviche, Oaxaca, this wild agave grows clinging to cliffs and stony soils, fighting for nutrients for up to 25 years.
Our artisanal process is designed not to lose any of this accumulated wisdom:
Heroic Harvest: Harvesting Agave Marmorata is a physical challenge. Our masters climb steep hillsides to bring down the ripe pineapples, selecting only those that have reached their fullness of sugars (capons).
Ancestral Cooking: We bake the pineapples underground in a conical stone oven with oak wood. This step is crucial to soften the hard fibers of the Tepeztate and awaken its smoky caramel notes.
Tahona Milling: We use a beast-drawn volcanic stone wheel to crush the cooked agave. Unlike mechanical crushers, the Tahona preserves the integrity of the fiber, vital for a fermentation rich in nuances.
Correction Distillation: Tepeztate is naturally intense and spicy. Through a Double Distillation in Copper Alembic, we polish this potency, eliminating aggressive alcohols and leaving only the spicy elegance and dense body.
It is its genetic nature and its environment. By growing in stone and taking 25 years to mature, it concentrates essential oils and minerals that other agaves (which grow in fertile soil in 8 years) do not have. It is a mezcal for palates that seek character, not shyness.
Absolutely. You are paying for 25 years of natural care and for the physical risk involved for our master mezcaleros to climb the cliffs to bring down 100-kilogram pineapples on muleback or shoulder. It is the most difficult mezcal to produce logistically and temporally.
The intensity of the spices. A genuine Tepeztate smells of “bush and pepper” before tasting it. In addition, our numbered bottles guarantee the traceability of the wild batch.
Artistic Custody (La Botella) A liquid with 25 years of history deserves a throne, not a bottle. Each bottle is a canvas hand-painted by Oaxacan artists, who capture their vision of the Zapotec environment. When you buy it, you get a numbered 1 of 1 (Unique Piece).
Global Validation (E-E-A-T) The honesty of this process earned us 11 International Medals in 2017. This recognition is not an ornament, it is the technical confirmation that the purity of wild agave and folk art can compete and win in the most demanding stages of the world.
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