Peloton Mickey

Pelotón de la Muerte Mezcal is made by Zapotec maestro mezcalero Cutberto Santiago and his family in a small artisanal mezcal palenque in Santiago Matatlán, in the Central Valley of Oaxaca. Cutberto use ancient traditional methods, starting with cooking the Espadín agave in a stone pit oven for 4-6 days covered with lava rocks, after which it ferments for four days or more in wooden vats using only wild yeast from the ambient environment. It is then double-distilled with agave fiber in copper pot stills and bottled joven (unaged). All the wild agaves used to produce Pelotón de la Muerte are organically grown