Pelotón de la Muerte Mezcal

Peloton de la Muerte Mezcal is produced in Oaxaca, Mexico by master mezcalero Cutberto Santiago. He and his family cook Espadin agave in stone ovens using traditional methods. This mezcal has notes of kiwi, lemon peel, dried spices, agave, and subtle smoke.

Mezcal is a distillate made from roasted agave plants for two days to two weeks, giving it a distinct smoky flavor. The agave is carefully and slowly roasted to avoid burning. Mezcal is cooked for 5 days in a pit lined with lava, then crushed with a stone mill (tahona), fermented outdoors for 4 days, and distilled twice in copper pot stills. Bottles are filled with an alcohol content of 41% and the bottle volume is 0.7 l.

The story behind the label and name of this mezcal is intriguing: Miguel Hidalgo y Costilla was a Catholic priest and leader of the Mexican War of Independence. The Father of the Nation suffered a terrible death in 1811 when he was executed and beheaded, with his head displayed publicly. The death squad (Peloton de la Muerte) sought to avenge his death and raised "Doliente Hidalgo," a flag representing the army. The same banner adorns the bottles of Mezcal Peloton de la Muerte, inspired by the Mexican hero.

Color: clear
Aroma: smoke, agave, dried fruit
Taste: agave, wood, spice, kiwi