The Producer Arroqueño is a limited mezcal artesanal made by maestro Juan Pacheco Santos in Ejutla, Oaxaca, from wild-type Arroqueño agaves averaging more than 15 years old. Only about 800 bottles were released, at 46% ABV.
Every step happens in Ejutla, at La Noria: the agave hearts are roasted for 72 hours in an earthen oven over huamúchil wood, crushed with a bull-pulled stone tahona, fermented in cypress tanks and distilled using a refrescador, which allows two distillations in a single pass. The Producer brand puts the maestro mezcalero front and centre, with his portrait and signature on each release.
Arroqueño is a giant, slow-growing agave prized for its depth, and this one is dry and tropical fruit-forward, with notes of tropical stone fruits, florals, smoke, citrus rind, black pepper and earth.
The flask-shaped bottle with its red label is a superb gift for agave enthusiasts and made to be shared.
Sip it slowly from a copita with good conversation.
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: Tropical stone fruits, florals and smoke.
-
Palate: Dry, with citrus rind, black pepper and earth.
-
Finish: Long and smoky.
Specifications
-
Producer: The Producer (maestro Juan Pacheco Santos)
-
Style: Mezcal Artesanal
-
Expression / Batch: Arroqueño, about 800 bottles
-
Age: Agave 15+ years old
-
Proof / ABV: 92 proof (46% ABV)
-
Region: Ejutla, Oaxaca, Mexico
-
Size: 750ml
How to Enjoy It
Sip it slowly from a copita at room temperature. It pairs with tropical fruit, citrus or grilled seafood.
Frequently Asked Questions
Who made it?
Maestro Juan Pacheco Santos, in Ejutla, Oaxaca.
How is it made?
Earthen-oven roasted, tahona crushed, fermented in cypress and distilled with a refrescador.
How many bottles?
About 800.
Explore more in our Tequila collection.
