El Destilado Papalome is made mezcalero Amando Alvarez, who is one of only a few producers in all of Mexico who are fermenting in rawhide.
About this destilado de agave
El Destilado Papalome is made with agave Papalome (A. Angustifolia). This is made by maestro Amando Alvarez in the remote town of Santa Maria Ixcatlan, Oaxaca. The agave used in this mezcal are cooked in an underground pit oven with Encino Oak, mashed by hand with wooden mallets, and fermented in large rawhide sacks. Once fermented, the agave are double distilled in small clay pot stills.
El Destilado
While some of the El Destilado brand’s agave distillates are sourced from some of the same producers as the 5 Sentidos brand, the El Destilado spirits brand is otherwise not directly related to the El Destilado restaurant in Oaxaca City. The brand was founded by Michael Sager and Marcis Dzelzainis, who own the Sager + Wilde Restaurant and Wine Bar in London.
Review this bottle
Login or create an account to add your tasting notes
aarild
152 reviewsBottled in May, 2019
Note that this bottle states copper stills and agave potatorum. It is also fermented longer than stated on previous batches.
Nose: A bit raw spirit at first. As with most mezcals, leather and rubber dominates, but nothing really unusual about it. After a while in the glass a bit more animalistic aromas of wild yeasts rather than lactic ones. I like it because it challenges my olfactory memory. But as so often with mezcal I am quite certain a few weeks resting the spirits before bottling would do good.
Palate: I have had a few tobalás before, but this is my first maguey papalome version of agave potatorum. It is also definitely my first mezcal distilled from rawhide fermentation. The agave fruit is in the background, together with the smokiness it is rather a baseline than distinct aromas. Boiled pear, cottonsedge, hay, leather, white pepper, rye sourdough, olive brine. The mouthfeel is of medium viscosity.
The aftertaste is a bit short I think, reminds me of some tequilas. The fermentation of this mezcal stands out, and some of the animalistic aromas make a return, this time to the back of the soft palate. It reminds me of wild fermented ciders from Normandy, France.
Edit: After a few months, fruitiness is a lot more prominent, and this bottle is growing on me. I suspect the spirit has not been sufficiently rested before bottling. Additional star added, because the lactic sourness is now a lot more integrated.
Bottled in May, 2019
Note that this bottle states copper stills and agave potatorum. It is also fermented longer than stated on previous batches.
Nose: A bit raw spirit at first. As with most mezcals, leather and rubber dominates, but nothing really unusual about it. After a while in the glass a bit more animalistic aromas of wild yeasts rather than lactic ones. I like it because it challenges my olfactory memory. But as so often with mezcal I am quite certain a few weeks resting the spirits be
t8ke
144 reviewsThin on the palate once more, but far from disappointing. Lots of chalk, lemon, pepper and this chemical essence. So light and crisp, but with so much flavor. Heat grows with time.
Strange, I cant say Ive had anything like it. The nose is just wild, beyond this world. but the palate and finish sort of lend themselves to the mundane. Its the most unique thing Ive drank in some time, but its not blowing my socks off the more I sit with it.
Mansson
71 reviewsRelease 01, distilled December 2017. The label says A. angustifolia, but I assume it must be an A. potatorum. It has a beautiful fruity/milky acidity which makes it very fresh. The fruit flavours include green apple and pineapple. There is also some habanero heat. Then I agree with the previous reviewer that it has an element of olive brine salinity. Well-balanced and tasty. I enjoyed this a lot.
SwatSaladin
19 reviewsEl Destilado Papalome Amando Alvarez
Release 02 – Distilled 04.2018 – 44.2% ABV
The nose is defined by a striking and complex acidity that is evocative of both Crystal hot sauce and green apple. There is also a saline component to the aroma that reminds me of olive brine, or perhaps pickled mustard plant stem. Though I can no longer detect it, there were also faint whiffs of blueberry, watermelon rind, and fresh red fruits.
On the palate, the spirit has a good amount of heft. The acidity I noted earlier is still incredibly sharp and almost cheesy. Garden herbs like thyme and basil make an appearance, however briefly. Watermelon rind and cayenne peppers (or is it pink peppercorn?) make a grand entrance right at the back of the tongue. Any potential lactic influence is nearly imperceptible, and I’m not picking up any smoke whatsoever.
The sweetness lingers on the finish but does nothing to stop my mouth from watering and tingling. I’m getting some dehydrated pineapple on the finish, but the finish isn’t particularly consistent anyway.
This is a beautiful, evocative mezcal that reinforces my love of rawhide fermentation. The unctuous acidity is a welcome change of pace compared to the mineral-driven acidity of the Miahuatlan mezcals I typically drink, and the delightful supporting cast of fruits and herbs bring a lot to the table.
In light of Amando’s recent revelations, I recommend enjoying this mezcal with Mysterious Vibes by The Blackbyrds playing in the backdrop.
El Destilado Papalome Amando Alvarez
Release 02 – Distilled 04.2018 – 44.2% ABV
The nose is defined by a striking and complex acidity that is evocative of both Crystal hot sauce and green apple. There is also a saline component to the aroma that reminds me of olive brine, or perhaps pickled mustard plant stem. Though I can no longer detect it, there were also faint whiffs of blueberry, watermelon rind, and fresh red fruits.
On the palate, the spirit has a good amount of heft. The aci