Hacienda Oponguio Ineaquidens Frutal is produced by Maestro Mezcalero Miguel Angel Jaramillo Hernandez and his son Luis Angel Jaramillo Zuñiga
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|Brand:||Hacienda Oponguio Mezcal|
|Mezcalero:||Luis Angel Jaramillo Zuñiga, Miguel Angel Jaramillo Hernandez|
|Age of plant:||20-25 years|
|Website:||https://haciendaoponguio.com/, opens in new window|
About this mezcal
Hacienda Oponguio Ineaquidens Frutal is made with Agave inaequidens, which is a wild agave that grows in the town of Erongaricuaro, Michoacán Mexico. It can take 20-25 years for the agave to reach maturity. After the agave is cut, the agave is taken to an underground pit oven. Avocado and Oak wood is used to heat the oven, which covered with volcanic stone. The agave is placed on the stones and then covered with dirt. After 3-4 days the cooked agave is removed from the oven and is left 2 days to rest. Next, the agave is milled, followed by all-natural fermentation. The fermentation takes place in wooden tubs for 4-5 days. Finally, the agaves are double-distilled in an artisan alembic which is mainly made of wood with a couple of copper containers. It takes about 30-35 kilos of agave to make 1 liter of mezcal.
This Frutal expression comes from the agaves’ higher sugar content when cut in the warm months of the year.
Hacienda Oponguio Mezcal
The Hacienda Oponguio story was born at the beginning of the 20th century when Juan Mejia Gomez began producing mezcal on the Riviera off Lake Patzcuaro in Oponguio Michoacán, Mexico. Two generations later, Juan Manuel Mejia Hernandez resumed the tradition and finally in 2015 the official Hacienda Oponguio brand was released. Maestro Mezcalero Miguel Angel Jaramillo Hernandez along with his son Luis Angel Jaramillo Zuñiga create each of the batches in their distillery.