PUNTIAGUDO OO-TPX-14, Tepextate – 750ml Export

Produced by Maestro Onofre Ortiz in the mezcal-producing village of Bramaderos, Miahuatlán, Oaxaca, this batch (OO-TPX-14) was distilled to 47.4% ABV using wild Agave marmorata (Tepextate) harvested on September 18, 2019. After a five-day roast in a conical earthen oven fueled by Guamuchil and Mesquite wood, the agaves were shredded with a semi-industrial mill and fermented in open 1,200-liter oak vats for seven days using natural airborne yeasts and local well water.

Distillation was completed in a 350-liter copper alembic still on October 1, 2019, yielding 295 liters, bottled on December 18, 2023, into 213 bottles (750 ml each) for export. The agave used in this expression, Tepextate, is one of Oaxaca’s most distinctive and revered wild species. Known for its long maturation period—between 12 and 16 years—and its strong genetic resilience, Tepextate grows in the steep, rocky hillsides of Miahuatlán, often in partial shade or tucked among boulders.

This slow growth, combined with nutrient-poor, mineral-dense soil, results in a spirit with profound complexity and expressive aromatics. The roast was done with Guamuchil and Mesquite wood, which imparts a delicate smokiness and earthy sweetness that complements the agave’s natural herbaceous and tropical notes, leaving a subtle imprint on both nose and palate. During fermentation in Miahuatlán, a region known for its high elevation, dry air, and clean, mineral-laden well water, the native yeasts work slowly and precisely. These microflora—unique to the region—interact with the agave fibers and sugars to create a distinctive profile: bright, mineral, and herbaceous, yet layered with fruit and spice. The soft mineral content of the well water further supports this clarity, contributing to the mezcal’s clean finish and delicate structure.