Leyenda San Luis Potosi is made with agave Salmiana, which is one of the few agave tough enough to survive in the rocky and arid lands of the central Potosino plateau. This agave is also known as agave Verde in San Luis Potosi, and it has a very unique flavor profile. It’s a huge agave that takes 7-10 years to reach maturity. The maestro mezcalero, Juan Jose Hernandez, comes from a long line of mezcal producers who have been producing at the hacienda where this mezcal is made for over 100 years. The agave for this mezcal are cooked for 48 hours in a clay oven that is traditional in this region. The agave is then milled and fermented with naturally occurring airborne yeasts for five days. Once fermented, it is distilled in a copper still.
Few agaves can grow as well as the salmiana in these rocky and arid lands. This wild agave endemic to the San Luis Potosi central plateau is known as verde and has one of the most distinct taste profiles of any agave.
This big agave takes 7-10 years to mature, and it takes 16-19kg of agave to make 1 liter of mezcal on average.
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