Aguerrido Mezcal
Pechotierra Cenizo
Pechotierra Cenizo is a joven agave spirit from producer Jorge Torres. This specific lot presents aromas of green olives, sea salt, brine, asparagus, and parsley. The palate delivers salty brine alongside marzipan, pecans, and sweet port wine notes. It is a robust expression with nutty undertones and hints of olive juice. The finish includes light smoke and soft notes of overripe banana. Pulque fermentation contributes a distinct funk to this wild mezcal profile, creating a briny and savory character that stands out.
Category:Destilado de Agave
Style:Joven
NOM:
Origin:Laguna de Sánchez, Nuevo León
Cooking:
Distillation:Copper
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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Pechotierra
About the Brand
Pechotierra, el vino del norte, is a destilado brand from the state of Nuevo León. Jorge Luis Torres Casas produces this mezcal, most notable for it’s unique flavors and aromas that are largely derived from his unique fermentation practices, using only pulque in the ferment, with no added water.
