These limited batches are produced about once a year and are usually less than 300 liters. They are made by Salomón Rey Rodriguez (Tío Rey) in Sola de Vega, Oaxaca (16°28'44.72"N 96°57'42.80"W).
The Agave Arroqueño is native to the Sola de Vega region and adapts easily from the wild to cultivation. Its Latin name is Agave Americana var. Oaxacensis. Though Arroqueño shares the same Scientific name as Agave Coyote, they are quite different in both appearance and flavor. Arroqueño take up to 20 years to mature and are identifiable by their larger piña (heart) and narrower penca (leaf). Growing very large, the piñas harvested for this batch were between 100 and 300 kilos each.
These huge, ancient agaves tend to impart flavors that are deep, dark, earthy, and rich. The dank characteristics of Arroqueño are perfectly suited for clay pot distillation. While Tío Rey often uses Agave Arroqueño to balance his Ensamble en Barro mezcals made from several agave types, he loves to make small batches of pure Arroqueño mezcal to showcase it’s awesome characteristics.