Maestro ‘Chícharo’
Oscar Obregón
Fourth generation of mezcaleros.
~ 15 years of experience in artisanal mezcal production.
The youngest mezcalero from the Obregón family, loves to distill his mezcal from ‘ancho’.
Maguey ‘Ancho’
Artisanal / Mezcal Blanco
100% Agave / A. Cupreata
46.9% Alc.Vol. / 750mL
Limited production
Aroma: Cucumber, melon rind, tropical fruits.
Flavors: Green plantain, papaya, black pepper.
Mazatlán,
GUERRERO
Lies on the mountains of the Sierra Madre Occidental, southwest Mexico.
17.29°N 99.46°W – 1153 meters above sea level
Temp.: NH 31.6° (max. 39.4°), Avg 23.5°, NL 15.4° (min. 6.7°)
Precipitation: 953 mm
‘Fábrica’
Common name for an artisanal mezcal facility in Guerrero. This family unit shares the roasting pit, but has different alembics, each one used by a different family member (grandfather, father, brother & ‘Chícharo’s).
Yearly production under ~ 12,000 L
PRODUCTION PROCESS
COOKING
Agave roasting pit
MILLING
Mechanical grinder
FERMENTATION
Oak wood vats
DISTILLATION
Traditional copper alembic
Maguey 'Ancho'
Agave cupreata
The typical agave used for mezcal production in the Balsas River basin (Guerrero & Michoacán), harvested from both wild populations, as well as plantations.
Yields ~ 1L of mezcal per 15/20 kgs of Agave, ~ 7 to 15 years life cycle / maturity.