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!

In November 2024, we visited a region known as El Carrizal, where we harvested 9 mountain green agaves, as the local community calls them, ranging in age from 12 to 15 years depending on the amount of sun and water provided by their environment.

Although these agaves are wild, they are the property of the community or of the person who works that section of the mountain. Therefore, authorization from both the communal land commissioner and the land steward or owner is required to carry out this activity.

As can be seen, these agaves grow in very steep parts of the sierra, making their harvest an extremely arduous and dangerous task. Access to these regions is often only possible on foot or by pack animal, which means the activity can take several days and demands extraordinary skill from the local farmers and workers.

The production of mezcal from this type of agave is not very common. Despite its extraordinary flavor, the difficulty of harvesting and transport, along with its low sugar content at maturity—between 11–14 Brix units—result in very low yields, leading most maestros to prefer other agaves like Sierra Negra or Tobalá, which are also abundant in the region.

In ancestral distillation, as practiced in the Sierra Norte using clay pots with a capacity of only 80 liters, yields can be as low as 50 liters per ton of agave. This 1,035 kg batch will be available for national sale starting in March 2025.

Don’t miss the chance to get a bottle and taste it!

Puntiagudo searching for spreading the mezcal culture came across this very interesting article from Mezcalistas, we hope you enjoy it!

https://www.mezcalistas.com/fermentation-tanks-the-flavor-of-mezcal/

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The definition of each process is established according to the 070-SCFI-2016 standard, based on the characteristics of the methods and tools used during the main production stages such as roasting, crushing, fermentation, and distillation.

The details of both processes are shown in the video linked.

The method used directly determines the amount of labor involved, the time required, and the production yield. The ancestral method is considerably less efficient, more labor-intensive, and therefore more expensive.

However, for those who enjoy earthy, mineral, lactic, and silky flavors, ancestral mezcal is truly irreplaceable, as the interaction of clay with the mash during distillation infuses the spirit with an exceptional combination of aromas and flavors.

In our opinion, copper still distillates typically exhibit a more pronounced cooked agave flavor, as well as more accentuated fruity or spicy notes.

In terms of production figures, it can be stated that the average yield of the artisanal process is approximately 30% higher than that of the ancestral method, which clearly impacts the product’s value in the highly selective market of Agave Spirits or Mezcals.

PUNTIAGUDO distills artisanally in Miahuatlán de Porfirio Díaz, in the state of Oaxaca, and in San Miguel Atlapulco, in Puebla. Our Ancestral products are distilled in Santa Catarina Minas and Santa Catarina Albarradas, both located in the state of Oaxaca.

To learn more about these regions and the people behind the craft, visit the “About” section on this page.

Lastly, it’s important to know that the alcohol content of a product can help identify the production method used.

It’s common for semi-industrial distillates to range between 40–45% ABV, while artisanal or ancestral mezcals typically range from 46–53%.

Source of information: https://mezcologia.mx/mezcal-ancestral/amp/

Undoubtedly, Nazario is an inspiration to many, and here at Puntiagudo, we are thrilled to see the state government recognize his hard work and expertise.

Congratulations Nazario!

Puntiagudo has a batch of this agave produced by Nazario in June 2023 of only 247 liters.

This is probably the question on many people’s minds today… The answer is simple: the designation and term MEZCAL is protected by standards that limit the physical-chemical characteristics of mezcal to values that can only be consistently achieved with industrial processes. Moreover, these standards are backed by the economic interests of large brands—including tequila—which make it impossible for producers using ancestral and artisanal practices to meet the specifications and compete fairly and sustainably.

However, the more interesting question is: WHICH OF THE TWO IS OF BETTER QUALITY?

The answer is definitely very controversial, as the mezcal industry claims that the quality of its products is regulated through the aforementioned standard, 070-SCFI-2016, which establishes specifications for physical-chemical characteristics such as methanol, lead, furfural, arsenic, etc., with the aim of safely protecting the consumer’s health.

In contrast, the opinions of farmers, mezcaleros, and advocates of mezcal heritage—as well as a select group of connoisseur consumers—argue that regulation by official organizations has driven up production costs due to service fees, administrative bureaucracy, and excessively strict specifications.

Another argument is that regulatory institutions have been corrupted by famous brands and influential figures in the artistic-political sphere, granting certifications in exchange for financial favors.

As a result, it is popularly stated that NOT EVERYTHING SOLD AS MEZCAL IS MEZCAL. The issue is undeniably very polarized, and there is likely no single truth. However, we believe that MEZCAL THAT IS NOT CERTIFIED, with genuine origins and an extraordinary cultural legacy, deserves a fair opportunity to reach all consumers in search of that part of our Mexican culture—and the simplest way to do so is by calling it agave DISTILLATE. PUNTIAGUDO promotes the fair-priced dissemination of extraordinary distillates, emphasizing recognition for the men and women who produce them.