Campanilla del Palmar Chino, Verde, Blanco, Cuerno from M. Maria de la Luz is produced with and ensamble of Agave salmiana.
About this destilado de agave
Campanilla del Palmar Chino, Verde, Blanco, Cuerno from M. Maria de la Luz is produced with and ensamble of Agave salmiana subspecies Crassispina that takes 15-20 years to reach maturity. During fermentation, 40 liters of pulque are added to jumpstart the sugar-yeast interaction. The distillation is done in extremely small batches using a campanilla style still.
The first batch to arrive in the US was produced in July 2023 and the breakdown of agave types is as follows: 30% Chino, 30% Verde, 24% Blanco, and 15% Cuerno.
Campanilla del Palmar
Campanilla del Palmar is produced by the highly acclaimed Maestra Maria de La Luz Martinez and her two sons Jaime and Manuel Navarro in the community of Palmar Segundo in the state of San Luis Potosi, in Central Mexico. The family has been producing mezcal or destilados de agave using rare and very labor intensive clay pot stills for 8 generations.
The Navarro’s work with 4 different subspecies of Agave salmiana that are locally known as Verde, Cuerno, Chino, and Blanco. For all of their destilados, they only ferment the agave juice, the fibers from the heart of the agave, and pulque, which helps to jump-start the fermentation process.
Unlike the Filipino stills, which have an exit spout in the top chamber of the still, their stills are very different in that the top clay pot chamber (caparote) has a smaller 15-liter clay pot hanging inside it that is used for collecting the condensed spirits. The suspended catchment vessel resembles a little bell, or campanilla, which has historically been referred to as being a Mongolian type of still.
Also unique to this clay pot distillation method, is that the water in the copper condenser dish is hand-ladled to keep it cool throughout both distillations, whereas most Filipino stills that have a constant source flowing through the condenser dish.
Older batches also simply go by the name Campanilla on the label of these bottles.
Review this bottle
Login or create an account to add your tasting notes
Jonny
736 reviewsDistilled in Julio 2023. The aroma of this is off the charts. It’s cheesy, salty, and fatty. I’ve never smelled a mezcal like this. Aromas of cheddar cheese, dill pickles, vinegar, grilled beef, and sea salt. The palate is soft, deep, delicate. There’s less of the lactic notes on the palate, and more notes of green pepper, dried dates, pickled jalapenos, white chocolate, macadamia, and fatty oils, like the residue on a well seasoned cast iron pan. The finish lasts for days.
Distilled in Julio 2023. The aroma of this is off the charts. It’s cheesy, salty, and fatty. I’ve never smelled a mezcal like this. Aromas of cheddar cheese, dill pickles, vinegar, grilled beef, and sea salt. The palate is soft, deep, delicate. There’s less of the lactic notes on the palate, and more notes of green pepper, dried dates, pickled jalapenos, white chocolate, macadamia, and fatty oils, like the residue on a well seasoned cast iron pan. The finish lasts for days.