In the far north-east of the Mezcal Denomination of Origin region, mezcal made in Tamaulipas is unique and rarely found outside of Mexico. Two of the agave varietals used, known as Amole (Agave Funkiana and Agave Univittata), are endemic to this state. These small football-sized agave hearts are cooked together with the much larger Agave Americana by Maestro Mezcalero Cuauthemoc Jacques following the traditional method of production, using a horno de tierra (ground oven), natural fermentation with wild yeast in wooden vats, and small scale distillation in copper pot stills. The flavour profile obtained is like no other mezcal: fresh and mineral, balanced by black forest fruits.
