Puntas de Papalometl Emanuel Ramos

$129.00

Sale price  $129.00 Regular price 

Add to cart (1)

✦

THE MAESTRO

Emanuel Ramos

Emanuel was born to both a father and a mother who are maestros mezcaleros. He began working at his father Don Victor Ramos’s palenque at the age of 8, sweeping bagasse off the floor. There, his parents apprenticed him in the full process, from selecting and harvesting mature magueyes to trimming, fermenting, and distilling. He started producing batches alongside his father and mother, and made his first solo batch at age 14 while still in high school. Guided by their advice to never stop doing what they had taught him, Emanuel carries mezcal as both his craft and his passion.

Born to Maestro Parents

Mengoli de Morelos, Oaxaca

First Solo Batch at 14

THE BATCH

This is a very exclusive batch of Puntas de Papalometl (agave potatorum), which can take between 9 to 11 years to reach full maturity. The process begins with cooking the agave in a conical earthen oven. After cooking, the agave is crushed using a traditional tahona stone drawn by 2 bulls. The crushed agave fibers are then fermented in wooden vats for eight days, using wild yeast and well water to promote natural fermentation. Once fermentation is complete, the agave is distilled twice in a small copper still using only the puntas to achieve a higher ABV.

Cooking: Earth and stone pit oven
Milling: Tahona
Fermentation: Wooden vats
Water: Deep well
Distillation: Copper
Origin: Mengoli de Morelos

✦