Chacolo Cimarron is made with 1 of the 14 Agave angustifolia that this producer’s family has been gathering for generations.
About this destilado de agave
Chacolo Cimarron is made with Maguey Cimmaron (Agave angustifolia) in the state of Jalisco. Cimarron is one of the fourteen Agave angustifolia grown by this producing family. This agave takes about 10 years to reach maturity, with 3 additional years of capon. The agave are cooked in an underground oven and milled by hand with axes. Once cooked and milled, the agave are fermented naturally in wooden tinas with mountain spring water. Finally, they are double distilled in a Filipino style still. The ABV will vary by batch.
Chacolo
The Partida family, lead by Don Macario, has been making their iconic “mezcales” for 5 generations in Zapotitlan de Vadillo, Jalisco, however due to legalities they can neither call their product mezcal nor tequila. They are renowned among mezcaleros and mezcal aficionados for the amazing spirits that are meticulously made from the 15 different agave varietals that they have been collecting from their region for three generations. These varietals include 14 A. angustifolia sub varietals and 1 A. rhodacantha sub-varietal.
Learn more:
- Chacolo and the Volcán de Colima on Mezcal Reviews
- Why Chacolo is both the past and future of mezcal on Mezcalistas
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171 reviewsLote 1
Review #165: The nose has lemon zest, bubblegum, lemongrass, blue cheese, leather, milk chocolate, rosemary, and soil.
The palate has juicy fruits up front with lemon zest, orange juice, raspberry, bubblegum, then that classic jalisco funk with some creamy blue cheese, leather, and a moderate salty minerality.
This is probably my favorite of the many chacolo I have had so far. It’s not as funky or fruity as some but it toes the line between those very well and I enjoyed that. There’s a good development as well between the fruit notes on the front of the palate to the funk and minerality following it.
Lote 1
Review #165: The nose has lemon zest, bubblegum, lemongrass, blue cheese, leather, milk chocolate, rosemary, and soil.
The palate has juicy fruits up front with lemon zest, orange juice, raspberry, bubblegum, then that classic jalisco funk with some creamy blue cheese, leather, and a moderate salty minerality.
This is probably my favorite of the many chacolo I have had so far. It’s not as funky or fruity as some but it toes the line between those very well and I enjoyed that. There&