Rezpiral con Frutas was made by maestro Aureliano Hernandez in San Baltazar Guelevila, Oaxaca using 10-12 year old agave Espadin.
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|Category:||Destilado de Agave|
|Town:||San Baltazar Guélavila|
|Age of plant:||10-12 years|
About this destilado de agave
Rezpiral Capon con Frutas is made with agave Espadin. After the first distillation, mezcalero Aureliano Hernandez added mandarin, oranges, banana and apple before distilling it a final second time. Some refer to this as a vegetarian pechuga as fruits are added to the mezcal, but no meat like a traditional pechuga.
2018, series #2: Seventeen different master-crafted spirits by five independent artisan producers from four pueblos San Agustin Amatengo, San Baltazar Guelevila, Chichicapam and San Luis Amatlan; spirits from eleven wild and cultivated varietals, and three specialty batches (pechuga de conejo, espadin capon, espadin con frutas).
2018, series #3: A curated collection of eleven agave spirits crafted from four independent artisan maestros collaborating with the project. Labels in this series are hand drawn as before, and individually silk-screened labels, some with multiple colors.
Rezpiral brings selections of high-quality traditional small-batch (non-certified) Mezcals into a handful of places in the USA. At the core of the project is the embrace of an ethos that aims to respect and support the multi-generational knowledge, independence, flavors, lands, and ways of each mezcalero family.
Rezpiral’s small scale allows for the advocacy of diversity on different levels, from supporting the autonomy of producers & their continued production of artisanal mezcals to the preservation of local land control. Rezpiral actively supports master artisan’s proactive planting and management of agave; recollecting and incubating seeds, transplanting and farming diverse species of endemic agave in sustainable ways. Rezpiral directs 10% of earnings back into supporting artisans farming.
Rezpiral has a regional greenhouse to support independent small scale mezcaleros in cultivating and reforesting their lands with local endangered wild agave varietals. They also are highly focused on a cultural and conservation residency program.