Pelotón de la Muerte Criollo is a mezcal artesanal from Mazatlán, Guerrero, made by maestro mezcalero Héctor Obregón from 100% wild Maguey Criollo (A. angustifolia rubescens), bottled at 100.4 proof (50.2% ABV).
Maguey Criollo is a wild cousin of espadín native to Guerrero and rarely used elsewhere. Héctor Obregón harvests fully mature wild plants, pit-roasts them and ferments with ambient yeasts in open-top wooden tinas for five days. The mezcal is then double distilled, first in an Arabic still and then in a Filipino-style still with a wooden hat. The label carries El Doliente de Hidalgo, the banner of the insurgent squadron of death in Mexico's War of Independence.
Moderately smoky yet sweet and fruity, it opens with red berries, spice, citrus and light floral notes. The full-bodied palate brings rich agave, green bell pepper, piloncillo and orange with pepper and a salty edge, over gentle wood smoke.
The dark red banner label makes it a bold gift for mezcal fans.
Mezcal is made by roasting agave hearts, traditionally in earthen pits, then crushing, fermenting and distilling them, a process that gives the spirit its characteristic smoky depth. Each agave variety and each village brings its own character, which is why enthusiasts love exploring small-batch bottlings.
Mezcal and other agave spirits are traditionally sipped from a copita or a small clay cup, in small sips, often alongside orange slices dusted with sal de gusano. Many are made in tiny batches by individual families, so each bottle is a snapshot of a particular place, agave and season.
Tasting Notes
-
Nose: Red berries, citrus, smoke, florals.
-
Palate: Rich agave, green bell pepper, piloncillo.
-
Finish: Orange, pepper, salty edge.
Specifications
-
Mezcalero: Héctor Obregón
-
Style: Mezcal artesanal, joven
-
Agave: 100% wild Maguey Criollo (A. angustifolia rubescens)
-
Process: Pit roasted, 5-day open-air ferment, Arabic and Filipino stills
-
Proof / ABV: 100.4 proof (50.2% ABV)
-
Region: Mazatlán, Guerrero, Mexico
-
Size: 750ml
How to Enjoy It
Sip it neat in a copita with orange slices, or mix a mezcal Margarita or Paloma. It pairs with grilled meats, mole or mango.
Frequently Asked Questions
What agave is it?
Wild Maguey Criollo, a Guerrero cousin of espadín.
How is it distilled?
Twice: in an Arabic still, then a Filipino still with a wooden hat.
Is it smoky?
Moderately, with lots of sweet fruit.
Explore more in our Mezcal collection.
