Mezonte Tepe is produced by Aciano Mendoza in a remote region of the Tepehuano Community at the intersection of Jalisco, Nayarit, and Durango.
About this raicilla
Despite it’s name, Mezonte Tepe is NOT made with maguey Tepextate. Instead this gets it’s name from the Tepehuano community where it’s produced, at the border of Jalisco, Nayarit, and Durango. This reclusive community insists on isolation from western culture and the specific location of this distiller is somewhat mysterious. This spirit is made with maguey Cenizo (Agave bovicornuta). The term Cenizo is used to describe a lot of different agaves, and in this case this agave is also commonly referred to as maguey Lechuguilla Verde. While we call this spirit a Raicilla for ease of use on this site, there are certain groups that consider this a completely different agave spirit outside of the world of Raicilla.
There are many different releases of this Mezonte Tepe. Many of them are made with different types of agaves like Boviconuta, Masparillo, Shrevei, and more. Also, Aciano usually uses the destilador de pino con culebra de cobre for his distillation, but his copper pot was stolen at one point, so he had to makeshift a new still. The new/temporary still used clay pots for the batches made during that time period. He’s since bought a new copper pot and is once again distilling with the destilador de pino con culebra de cobre. Check your bottles for details.
Mezonte
Mezonte is a noprofit organization that promotes, supports, and preserves the production and practices of traditional agave spirits. Mezonte’s main objective is to create awareness of the cultural and biological value that these spirits represent. They feature agave spirits from all over Mexico, with an emphasis on Jalisco and Michoacán. Their producers make mezcal, raicilla, barranca, tuxca, sikua, or any other name used for distilled agave in this region. When Mezonte buys a batch from a producer, they only buy 60% of the batch because they want the community and the culture of the community to continue to consume and enjoy as they have for hundreds of years.
Learn more about Mezonte:
- Mezonte Supports Family Producers & Damn Good Mezcal on the K&L Wines Spirits Journal blog
Review this bottle
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Tyler
643 reviewsDelicious and approachable Raicilla. Warm cooked pears and brown sugar agave. Not the “funky” raicilla notes you might expect. Really enjoyable. Lot 2, 2018.
stigibeu
33 reviewsLot 2 from 2018. 80 liters produced.
Wow. Buttery, brown sugar nose with some tropic fruit notes in the deep background. Whole lot else going on I can’t place just yet. More fruited on the palate but also some green and earth in there. Lingering crisp mineralogy on the finish, as others have said. Very complex—I feel like I’ll be finding different things each time I have a pour. An exceptional spirit.
Lot 3: This is a Masparillo that manages to equal its Cenizo predecessor. More fruity-lemony, no trace of alcohol burn. The “crispiness” is still there too, which I wonder if is something that’s controlled more on the process-side instead of the agave. I’ve only seen this for sale at Mixing Glass. In fact, I don’t know that Mezonte has even highlighted it on IG. World class.
Lot 2 from 2018. 80 liters produced.
Wow. Buttery, brown sugar nose with some tropic fruit notes in the deep background. Whole lot else going on I can’t place just yet. More fruited on the palate but also some green and earth in there. Lingering crisp mineralogy on the finish, as others have said. Very complex—I feel like I’ll be finding different things each time I have a pour. An exceptional spirit.
Lot 3: This is a Masparillo that manages to equal its Cenizo predecessor. More fruity-l
justsomedude
28 reviewsSeriously one of the best things I’ve ever tasted in any category of food or spirit. Everything about this is too complex for words but I’ll do my best: Nose is overwhelmingly heady in entirely good ways. No burn nor spice, thick odor of fresh rain, berry soda, chocolate frosting and bbq agave. Palate is berries and cream, predominantly blueberry balanced perfectly with super fresh, grassy earth and hints of chocolate, always with agave in the background. Mouthfeel is luxurious velvet at first then finishes with a crisp tingly minerality that is almost effervescent. Hard not to give a perfect score, 97/100
Seriously one of the best things I’ve ever tasted in any category of food or spirit. Everything about this is too complex for words but I’ll do my best: Nose is overwhelmingly heady in entirely good ways. No burn nor spice, thick odor of fresh rain, berry soda, chocolate frosting and bbq agave. Palate is berries and cream, predominantly blueberry balanced perfectly with super fresh, grassy earth and hints of chocolate, always with agave in the background. Mouthfeel is luxurious velve
Jordan
11 reviewsReally amazing! lot 1 from 2018. Was excited to see this and got a pour at Please Don’t Tell in NYC. I paid the price for not asking the price ($50)… Not worth that for a pour but it really was fantastic, enveloping mouthfeel, strong but well integrated flavors and and a wonderful aftertaste that lasted till the next day
Rakhal
421 reviewsLot 01. As soon as I tasted this one I knew I needed to get a bottle of it! So unique and interesting! Fruity, herbal, and perfumy with peach, almost over-ripe pineapple, mint, fresh jalapeño, and sandalwood incense. Love this!
Jonny
708 reviewsLot 1 from 2018. 110 litres in the batch. Totally unique! Like nothing else out there. Aromas of clay, spring flowers, and wet hay. The palate is very savory with notes of ketchup, green olives, and Parmesan cheese. Slightly acidic with hints of lime as well. It’s got a little heat on the back end but it’s mostly soft and delicate. This is unlike any clay pot distilled mezcal and unlike any raicilla I’ve tasted. It’s really it’s own experience.
GreenspointTexas
385 reviewsA little different but still bangin