ESPADÍN JOVEN (Oaxaca) 48% ABV Region: San Luis del Río, Oaxaca Maestro Mezcalero: Familia Velasco Agave: Cultivated Maguey Espadín ( Agave Angustifolia ) matured at 8 to 9 years, grown at 900 meters above sea level Cooking: Rustic, underground conical ovens that are ignited with Tepehuaje (Lead Tree) and sabino wood, both woods endemic to this region. Not a single tree is cut down, as all wood is gathered from fallen, dead trees. Crushing: Tahona mill, Chilean stone pulled by horse Fermentation: Open pine wooden vats, indigenous yeast, fresh spring water for ~10 days Distillation: Double distillation in copper pot still Tasting Notes: Fresh and citrus flavors with a hint of minerality, followed by a mild taste of smokiness and ripe Oaxacan fruits CUPREATA (Guerrero) 47% ABV Region: Mazatlán, Guerrero Maestro Mezcalero: Familia Obregón Agave: Cupreata (also known as Papalote) Harvest : 8-10 years Cooking : Rustic, underground conical ovens, 3-4 days that are ignited with Encino (oak), guamuchil, tepehuaje, and covered with river stone Crushing : Mechanical Wheel (traditional in region) Fermentation : Open pine wood vats, indigenous yeast, fresh spring water for ~7 days Distillation : Double-distilled in Arabic Alembic copper still, 500 liters Resting Period : Typically 30-45 days prior to bottling
ENSAMBLE (Michoacán) 47% ABV Region: Pie de la Mesa, Charo, Michoacán Maestro Mezcalero: Familia Perez Agave Varietals : 30% Alto, 70% Manso de Sahuayo Harvest : Alto, 15 years to mature; Manso 10-15 years to mature Cooking : Rustic, underground conical ovens, 3-4 days that are ignited with pine and covered with river stone Crushing : Mechanical Wheel (traditional in region) Fermentation : Open pine wood vats, indigenous yeast, fresh spring water for ~14 days Distillation : Double distillation in a 300 liter “filipino style” alembic still made of copper and wood Tasting Notes : Toasted coconut, hazelnuts and toasted peanuts, almonds and pine, green apples and ripe pineapple. Subtly smoked and elegant
CENIZO (Durango) 47% ABV Region: Nombre de Dios, Durango Maestro Mezcalero: Familia Colon Agave: Cenizo (scientific Durangensis) Harvest : 10-12 years
Cooking : 4-5 days in underground conical ovens ignited with mesquire, oak, and huisache woods Crushing : Mechanical Wheel (traditional in region) Fermentation : Natural fo 6-8 days with indigenous yeast and fresh spring water underground in oquedades hallows made of wood Distillation : Double-distilled in Arabic Alembic copper and stainless steel still, 300 liters Resting Period : Typically 30-45 days prior to bottling
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