This extraordinary batch owes its flavor to a twist of fate in the life of Mario Acevedo.

Several years ago, while harvesting a batch of Espadín planted by someone on a plot of land on the outskirts of Velató, his hometown, he noticed that some agave plants had grown significantly smaller than the rest of the field. These particular plants were located at the edge, where the soil hadn’t been turned, causing the roots to grow tightly packed and limiting the plants’ growth.

Their weight ranged between 5 and 20 kg, whereas normally these agaves grow to over 130 kg per plant.

Despite this, he decided to harvest and distill them—because, as he says, everything contributes. To avoid ruining an entire batch, he chose to ferment them in a separate vat to evaluate the fermentation and yield. To his surprise, the yield was similar to that of the larger agaves, though the aroma was much sweeter and the flavor, as he puts it, electrifying.

Since then, he has sought out forgotten and neglected agaves to produce microbatches that he shares among friends or consumes with family.

This batch was produced in 2022. The agaves were harvested from a plot planted 17 years prior in the region of Coatecas Altas, in the district of Ejutla, at an altitude between 1,800–2,100 meters above sea level. The total batch consisted of 2,400 kg, with a yield of 180 liters, of which Puntiagudo was only able to rescue 75 liters to be bottled after one year of glass maturation.

On the nose, it has notes of honey candy, pineapple and peach syrup, pochote seed, Tabasco banana peel, menthol, and pine.

On the palate, it’s vibrant like a chili stick, woody with jalapeño notes, earthy flavors of wet soil and clay, slightly salty on the finish, with a very pleasant lingering aftertaste.

We’re confident it will be a true delight to the palate!