El Yope Arroqueno is made with the massive and wild maguey Arroqueno, which can take over 20 years to reach maturity.
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|Brand:||El Yope Mezcal|
|Mezcalero:||Don Ismael Rosales|
|Town:||San Baltazar Chichicapam|
|Website:||http://www.mezcaleradonporfirio.com/, opens in new window|
About this mezcal
El Yope Arroqueno is made with maguey Arroqueno (agave Americana) in San Baltazar Chichicapam, Oaxaca. Mezcalero Don Ismael Rosales cooks his agave in an underground pit oven, crushes his agave with a tahona, ferments in wooden tubs, and double distills in a copper still.
El Yope Mezcal
El Yope holds both Kosher and Organic Certifications for small batch mezcal that include agave Espadin, Tobala, Madrecuixe, Tepextate, Mexicano, Arroqueno, and Cuishe. Their tradition dates back four generations with the production of mezcal that was originally sold locally or consumed by family and friends. Originally all of the agave used in their mezcal grew wild, but eventually demand increased as they began to sell in the markets of San Bartolomé Zogocho and Tlacolula de Matamoros. Their mezcal remains faithful to these generations of tradition, preserving the form of craft production, honoring their family tradition, and showing respect towards mezcal and love for their culture and roots. The family’s current palenque expansion is largely funded by one of the sons who owns an IT recruiting firm in Mexico City.