The Ramos Family doesn't usually have much Arroqueno, but you can see a few massive plants as you walk you walk through their fields. The massive sword like leaves tower above all but the tallest Karwkinskii and their ashy color distinguishes them from other A. Americana in the field. The 2019 harvest only yielded about 100 liters and the family consumed or sold about half of it in the 4 months between when it was distilled and when we arrived. One taste and you'll know exactly why. This excellent example of the already well-liked varietal offers an incredible example of how subtle phenological differences in Agave can affect flavor. The Sierra Negra was harvested and distilled just a month later than this batch and from the same species of plant, offers a completely different profile than the mineral-driven Arroqueno. Like all of Ramos' mezcals, the agaves are roasted for six days in their underground ovens over encino, palo de aguila, yegareche and mesquite wood. The cooked agave rested for another week before being crushed on horse drawn tahona. Fermented for 8 days in sabino wood tanks and adjusted only with puntas and colas. Only 54 bottles of this exceptional mezcal exist.
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