Picaflor Mezcal “Wild”

Picaflor Wild is an artesanal mezcal made by maestro mezcalero Don Ramon Cruz Garcia in Miahuatlan, Oaxaca, a remote highland district known for distinctive single-village mezcals. This ensamble combines roughly eighty percent cultivated Espadin with twenty percent wild Madrecuixe, a karwinskii agave that brings green, mineral depth to the softer, sweeter Espadin base.
The agaves are milled together on a stone tahona, fermented in cypress tanks and double distilled in 300 litre copper stills. The nose offers herbs and dry earth, while the palate is sweet with a stony minerality and clear notes of cooked agave, the wild Madrecuixe lending grip and the Espadin lending body. Bottled at 47.9%, it carries enough strength to hold the agave and the herbal, earthy character forward. Picaflor, named for the hummingbird that feeds on agave nectar, works with small Oaxacan producers.