Morro Mezcal is produced by Juan Lopez Olivera using 100% estate grown agave Espadín in El Gramal, Oaxaca. The town of El Gramal backs up against the southern Sierra Madre Mountains in the Nejapa de Madero region. All of the agaves used in Morro Mezcal are grown in mountainside fields just behind the palenque. The local agave caretakers wait until the plants are in their seventh year before harvesting is considered; only select agaves which appear to be ready for production are harvested.
After being cooked in earthen mesquite ovens, it is fermented naturally in open air wooden vessels with local mountain spring water. The next step is distilling twice in small copper pot stills. This mezcal is distilled to proof meaning water is not added to bring it to the desired ABV. In this process, the puntas from the first distillation are blended with the heart of the second distillation to achieve 45% ABV. Morro Mezcal has a rich mouth feel and distinctively long finish with notes of burnt caramel.
