Pierde Almas Mezcal
Cantaro Chumpeate Espadin
Cantaro Chumpeate Espadin is a Joven mezcal from Oaxaca. Celerino Garcia Garcia produces this spirit in San Luis Amatlan using Angustifolia agave. The mezcalero mills the hearts with a shredder before distilling in copper stills. This unaged expression retains its clear character without wood contact. The bottle holds between 48 and 50 percent alcohol by volume. Each step honors the specific terroir of the region. The copper stills allow for precise temperature control during distillation. This method preserves the delicate floral notes inherent to the agave. The result is a clean and vibrant spirit ready for consumption.
Certified Testing
Flavor Profile
Visual Phase
Color: Crystalline, very bright, with slight cold flashes could be perceived such as silver, very faint bluish or cold light gray under certain lighting conditions. Clarity: Clean and transparent, without impurities or turbidity.
Olfactory Phase
Aromatic profile with a combination of citrus, fruity, herbal and sweet notes. Aromas of pineapple, tangerine and grapefruit stand out, accompanied by apple yellow, mint and cinnamon, along with a sweet caramel note. The intensity aromatic is average, as is the alcoholic sensation.
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Taste Phase
Citrus and spicy taste profile, with defined flavors of mandarin, grapefruit and cinnamon, which provide a fresh and vibrant acidity. Sweet notes of pineapple are perceived and a sweetness reminiscent of caramel. Acidic flavors predominate, accompanied by a subtle sweetness. The alcoholic sensation is medium-low. The aftertaste shows an average persistence, dominated by citrus notes and fruity. Notes of pineapple, orange and lime are perceived. The alcoholic sensation and astringency is low, allowing the final notes to be expressed clearly and softness.
Read more🍍Pineapple
🍊Tangerine
🍎Apple
🫚Ginger
🪵Cinnamon
🥭Mango
🍊Grapefruit
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Cantaro Chumpeate Mezcal
About the Brand
Cantaro Chumpeate Mezcal is produced by 4th generation mezcalero Celerino Garcia Garcia and the brand is run by his son. They work with 10 different types of agaves and they let 100% of their agaves mature to capon, ensuring the quality of their mezcal.
