Mal Bien Borrego Black Tape Antonio + Lorenzo Sonido Mezcal

Mal Bien Borrego Black Tape Antonio + Lorenzo Sonido Mezcal

Don Antonio is considered in the region to be the creator of the "Borrego" style of Mezcal. Guerrero's take on the famous celebratory Pechuga distillates of Oaxaca, the Borrego takes the local mole recipe and adds the same ingredients into the first distillation to create something utterly unique and delicious. In this case, starting with a base of Cupreata, Don Antonio adds fresh grapes, raisins, lemongrass, pineapples, cinnamon, almonds, and 30 liters of lamb consommé (clarified lamb broth). After the second distillation, the resulting spirit is complex and delicious beyond belief, but lacks the characteristic gamey notes that many of the region's approximations of Don Antonio's original recipe exhibit. The agave is roasted in Señor Sonido's 8-ton underground oven over encino and tepozcahuite wood. After resting for two days, it's crushed via wood chipper and fermented in ayacahuite vats with spring water for nine days. The double distillation occurs on Sonido's 400L & 600L copper alambique stills and it's adjusted with puntas y colas (heads and tails). Only 126 bottles produced.