Pal’alma San Luis Potosi is the long-awaited first official US release from Erick Rodriquez, who is known as the Indiana Jones of Mezcal.
|Rating:||(12 reviews) - Write a review|
|Category:||Destilado de Agave|
|State:||San Luis Potosí|
|Website:||https://www.facebook.com/Mezcalito-Palalma-865025870235262/, opens in new window|
About this destilado de agave
Pal’alma San Luis Potosi is the first batch of Pal’Alma’s Aguardiente de Agave to be available in the US. This is made with maguey Salmiana, which grows at around 6,000 feet above sea level. The agave has thick dark pencas which curve and twist as they mature, and it can grow to more than seven feet wide and tall, and takes anywhere from 12 to 25 years to reach maturity. Maestro Patricio Hernandez cooks the piñas in a stone oven, then mills the cooked agave using a traditional tahona. For fermentation, he adds around 30% fresh pulque to the crushed agave in a pine vat. After eight days, the resulting fermented tepache is distilled twice in a copper refrescadera still.
Pal’alma (or Mezcalito Pal’alma) is curated by Erick Rodriguez. Erick also bottles under the brand Almamezcalera. Known by many as the Indiana Jones of Mezcal, Erick Rodriguez works with agave spirits producers from the 20+ states of Mexico. Anywhere he finds agave fields and a freshwater stream, there’s a good chance that someone is making mezcal nearby. He has a private tasting room in Mexico City, which we visited in 2017, and wrote about in our post Almamezcalera & Mezcalito Pal’alma.