Ultramundo Maguey Lamparillo Mezcal, crafted by Ultramundo Mezcal in Mapimí, Durango, is made from wild Lamparillo agave sourced from the Pelayo Ranch. The agave matures for 15 years and is left in the ground for an additional 3 to 10 months after caponing. The roasting process uses an underground volcanic stone pit oven with mesquite and pine wood for three days, and fermentation occurs in open-air, oak-lined wells with wild yeast for two to three days.
All those years and months were worth the wait, resulting in an exceptionally complex spirit, redolent of baking spices, capsicums, incense, olives, brown sugar — to name but a few of its tasting notes.