The first of the two new mezcals is Puebla, which is produced from agave poatorium, or “Tobala.” The agaves are cooked in a lava rock-lined pit for four days, the company reports, then fermented in open-air oak vats, and double-distilled in a copper alembic still. The spirit has herbaceous aromas with some peat-like smoke, the company says, and a flavor profile hinting at caramel, citrus and apple peel.
To the north, San Luis Potosí comes from salmiana agave grown on the rocky, arid central Mexican plateau. The agaves here are cooked in traditional clay ovens for two days, then fermented in natural vats for four days before being copper distilled. The nose on this mezcal is herbal and contains notes of bell peppers and jalapenos, the company says, with strong yet slightly sweet mineral notes and a gentle smoke flavor.
Puebla and San Luis Potosí are available in limited quantities at a suggested retail price of $84.99 and $79.99, respectively.
With this introduction, Mezcales de Leyenda now offers five different mezcals, from five different regions, using five different types of agave plants, all of which are certified USDA Organic and Fair Trade Certified. The two new expressions join Mezcales de Leyenda’s current offerings, which consist of mezcals produced in Oaxaca, Durango, and Guerrero.
Source : http://beveragedynamics.com/2017/04/16/puebla-san-luis-potosi-mezcal-mezcales-de-leyenda/