De Matachines
Grand Artesanal Jean-Marc Mezcal
Grand Artesanal Jean-Marc Tepextate
ABV: 45%
Style: Joven
Category: Destilado de Agave
Agave Type: Tepeztate (Agave marmorata)
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.
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.
Community Tastings
What the AGAVESKOOL community tastes in Grand Artesanal Jean-Marc Tepextate
BERRIES
12 peopled noted berries notes
StrawberryCranberry
HERBAL
8 peopled noted herbal notes
CilantroEpazoteBay Leaf
INDUSTRIAL
5 peopled noted industrial notes
WoodRubberMoldEarthy
DRIED FRUITS/NUTS
5 peopled noted dried fruits/nuts notes
Pine NutAlmondDate
REVIEWS & RATINGS
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About the Brand
Jean-Marc Grand Mezcal Artesanal is produced by the Rey Gutiérrez family, who are in their 3rd generation of mezcal production. The agave is roasted in 10-ton stone-lined pits over oak for 3 days and then rested in the underground oven for another 5 days for cooling. After being cooked, they are cut by hand using machete. The agave is crushed, in the traditional method, one ton at a time, by a horse-drawn tahona. Once crushed, the juice and fibers are fermented in pine tanks for up to 5 days before being double distilled in 275-liter copper pot stills.
