El Tigre (Genio)(200mL)

El Tigre (Genio)(200mL)
El Tigre (Genio)(200mL)
El Tigre (Genio)(200mL)

El Tigre (Genio)(200mL)

Regular price $36.00
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During the 2024 dry season, the maguey plants on the Cerro del Tigre in Atempa reached maturity, and the García Chino family harvested approximately 380 mature and capón agave heads, enough for the distillations of Tío Genio, Noé, Pedro, and Mayu.

This season marked a paradigm shift in the traditional production of chivita mezcal, as it was the first time Tía Victoria would not be overseeing the care and distillation process. Tío Chuchi and his sons, Juan and Fortunato, along with their families, took on the responsibility. The traditional agave canoe, after 50 years of service, was retired and moved to the newly renovated ethnography galleries of the National Museum of Anthropology and History in México City, where it is displayed as part of the room dedicated to the food culture and economic processes of Mexico's peoples, thanks to the Patricio García family donation. A new oak canoe is now used to mash the cooked maguey.

The García Chino family's production typically closes the season, taking advantage of the hottest times and the shortest fermentations. However, a year after Tía Victoria's absence, the fermentation vats felt the effects of her passing, experiencing a longer yeast consumption period.

This batch, composed by guía, corazón, and trascola by Tío Genio, is bright. It forms a double-layered pearl, as is his custom, and retains the strength of the papalotes and zacamexcales from his land.


Nose: jasmine, orange blossom honey

Palate: ripe melon, light dairy notes

Aftertaste: slight spiciness, ancho chile

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