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Pelotón de la Muerte uses a unique method of production (see page 3) that sets the resulting spirit apart from other mezcals on the market.
• While many of the mezcals on the market possess overpowering smokiness that make it difficult to drink more than one cocktail, Pelotón de la Muerte has one of the most balanced and quaffable flavor profiles out there. • Pelotón’s flavor profile is defined by creamy caramel and herbaceous notes from the agave while offering beautiful, subtle smoke from the wood that is used to cook the agave to deliver the most balanced mezcal for cocktail creation. • Pelotón’s balance eliminates the need for creating cocktail recipes featuring over-the-top, high sugar ingredients to mask the overbearing smoke that so many mixologists have become accustomed to. It’s that simple.
2oz Pelotón de la Muerte .5oz St. Elder 1oz Simple Syrup 5 cubes of Watermelon 1.5 Lime juice
2oz Pelotón de la Muerte
Preparation: In a mixing glass, add watermelon cubes, agave, lime juice and muddle until all the watermelon is properly mashed. Then proceed to fill the glass with ice, pour Mezcal, and shake vigorously for 7 seconds. Strain into a rocks glass.
1oz Pomegranate juice
1oz Agave 1oz Lime juice 6 Blueberry 2 Blackberry
Preparation: In a mixing glass, muddle blueberries and blackberries. Add Mezcal, lime juice and pomegranate juice. Fill mixing glass with ice and shake vigorously for 7 seconds. Strain into a rocks glass.
2oz Pelotón de la Muerte 1.5oz Lime juice 5 pedals Rosemary 1oz Lemongrass agave syrup Preparation: In a mixing glass, fill with ice, add Mezcal, lime juice, rosemary and lemongrass agave syrup, and shake vigorously for 7 seconds. Strain into a rocks glass.
1. 7 SPECIES OF WILD AND SEMI-WILD AGAVE ARE RIPENED TO PEAK MATURITY BEFORE BEING HAND-HARVESTED.
2. SKILLED JIMADORS SHAVE THE LEAVES VERY CLOSE TO THE PIÑA - OR HEART - OF THE AGAVE, ELIMINATAING ANY UNWANTED FLAVOR, WHICH IS UNIQUE TO PELOTÓN DE LA MUERTE.
3. PIÑAS ARE SLOW-ROASTED IN A LAVA ROCK-LINED PIT FOR SIX DAYS USING AGAVE FIBERS AS A BARRIER BETWEEN THE HEATED STONES AND PIÑAS, WHICH IS UNIQUE TO PELOTÓN DE LA MUERTE. THIS CAREFUL PROCESS ENSURES THAT THE AGAVE DOES NOT GET BURNT BY DIRECT CONTACT WITH THE WOOD, AND CONTROLS SMOKE FLAVORS.
4. PIÑAS ARE THEN CRUSHED WITH A LAVA STONE, OR TAHONA WHEEL, DRAWN BY A HORSE NAMED ALDO.
CLICK HERE FOR A VIDEO OF ALDO
5. AGAVE IS FERMENTED USING LOCAL SPRING WATER IN OPEN-AIR OAK VATS FOR 3-5 DAYS WITH WILD YEASTS THAT CAN ONLY BE FOUND AT OUR DISTILLERY.
6. LIQUID IS DOUBLE-DISTILLED IN SMALL, COPPER ALEMBIC STILLS BEFORE BEING BOTTLED BY HAND.
For additional information, please contact Tom Conte, Director of National Accounts, at tconte@mswalker.com or 917-364-4343