Rio de Parras, Querendaro Michoacán 1221IRM, 46%, 1,333 bottles, December, 2021
Don Isidro’s alto defies a lot of stereotypes of mezcal from Michoacán. Specifically, its clean, mineral-driven character, and a lack of funky, lactic flavors, which many mezcaleros and drinkers enjoy. Isidro avoids the cheesy notes by creating relatively fast fermentations (others in the region can go on for 30+ days), which he achieves by adding a couple of liters of pulque to every thousand liters of mashed agave.
Isidro is a first-generation mezcalero who began distilling when he was 19 years old. After sharing his village’s communal vinata for many years, he built his own in 2015, where he currently works with his sons and son-in-law.
OVENS: 7 ton pit
COOK TIME: 8 days
WOOD: encino
REST: none
MILL: by hand in eucalyptus “canoas”
FERM TANKS: stone pits
WATER: spring (+ pulque)
FERM. TIME: 8-10 days
DISTILLATIONS: two
STILLS: 300 liter filipino (copper/oyamel)
ADJUSTMENT: flores y colas*
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