Campanilla Ensamble was produced by Maestra M. Maria de la Luz in Palmar Segundo, San Luis Potosi.
About this destilado de agave
Campanilla Ensamble was produced by Maestra M. Maria de la Luz in Palmar Segundo, San Luis Potosi, using Agave salmiana crassispina (Maguey Chino & Cuerno). This is a very small batch production of 100 liters made using stone pool fermentation and double distillation in Campanilla claypot stills.
You can learn more about this Campanilla style distillation on the Agavera website.
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.
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JewelsLaforgue
3 reviewsBatch ENDEU, bottle 34/38.
Vivacious and bodacious, this one is not to be missed. A waft of green pepper and perhaps an additional hint of fermentation (could not put my finger on it) make for an exquisite smell, but the taste is where this truly shines. Orange rind (blame it on the Cuerno – had a bottle of that one and the orange rind went through the roof), cucumber, green pepper, cheese, jamon, mango, and a slight bitterness in the end. Sometimes it seems more than slight, but I am glad to note that it never gets overwhelming and you can chew on every single sip for a long time. Got so hooked on this Ensamble that I had to secure several bottles of the stuff, and if there are any left anywhere, my claw will find its way to them. Seems that the very particular production process and the addition of pulque work wonders.
Batch ENDEU, bottle 34/38.
Vivacious and bodacious, this one is not to be missed. A waft of green pepper and perhaps an additional hint of fermentation (could not put my finger on it) make for an exquisite smell, but the taste is where this truly shines. Orange rind (blame it on the Cuerno – had a bottle of that one and the orange rind went through the roof), cucumber, green pepper, cheese, jamon, mango, and a slight bitterness in the end. Sometimes it seems more than slight, but I am glad
aarild
153 reviewsThis the most fabulous salmiana I have ever had. Someone said, very enthusiastically, that it was like eating a burger with jalapeño and cheese, and there is some truth to that in my mind.
There is a vegetal quality over the aromas, a bit vague first, but you slowly get the notion of green bell peppers on a hot barbecue. On the palate, there is first jalapeño and vague lactic notes reminiscent of cheddar, but then suddenly there is an explosion of flavours coming on – cookie dough, cinnamon, guava, pear, dates, belota ham, green poblano chili, honey and a light touch of barbecue smoke. Great mouthfeel, minerality and viscosity. The very best from Campanilla, but alas a pretty rare batch. Hopefully, this family is in it for the long run. Lot ENDEU, bottle 21/38.
This the most fabulous salmiana I have ever had. Someone said, very enthusiastically, that it was like eating a burger with jalapeño and cheese, and there is some truth to that in my mind.
There is a vegetal quality over the aromas, a bit vague first, but you slowly get the notion of green bell peppers on a hot barbecue. On the palate, there is first jalapeño and vague lactic notes reminiscent of cheddar, but then suddenly there is an explosion of flavours coming on – cookie dough, cinnamon,