Mezcal

This Mezcal batch was selected as a collaboration between the Aficionados group and the spirits-selling website Seelbachs. This Ensamble features Tobala and Cuishe Maguey, was distilled on a copper alambique still in San Baltazar Chichiapam before being bottled in 2019. Mezcalero: Berta Vasquez Batch:July 2019, Series 5 ABV: 48% Nose: Crisp Green Vegetals, Iodine, Faint Orange Peel, Meatiness, […]

This is a mezcal batch picked for the Madre restaurant. Outside of that and the batch I don’t have a ton of info! So let us dive in. Mezcalero:Familia Jarquin Batch:BICU-J 15/05/20 ABV: 47.8% Nose: Charred Bell Peppers, Earthiness, Minerality, Springtime Rain, Black Tea, Palate: Medium oily mouthfeel, Charred Bell Peppers, Black Tea, Slight nuttiness, Earthiness, Black Tea,

This Mezcal comes from bottler Cinco Sentidos. It is from the Tobala agave, which was distilled in two clay pots and was proofed down using Puntas and Colas. Mezcalero: Alberto Martinez Batch: TB06-19 ABV: 46.7% Nose: Red Berries, Earthy, Minerality, Vanilla, light grassiness. Palate: Medium oily mouthfeel. Earthiness, minerality, red berries, slight wood smoke, garlic. Finish: Medium length finish, Red berries,

This Ensamble combines Espadin, Cuishe, and Tepeztate distilled on a copper still. It was cooked for 5 days in a conical oven, milled by a horse drawn tahona, and has 76 liters of it bottled in Feburary of 2020. Mezcalero: Berta Vasquez Batch:Aficionados/Seelbachs ABV: 49.5% Nose: Brine, wood smoke, minerality, slight earth, metallic ting. Palate: Mediumish mouthfeel, minerality, brine,

This is a Pechuga made in Santa Catarina Minas in Oaxaca. It is distilled on a clay pot, cooked with Encino wood in an underground pit, mashed with mallets by hand, and fermented in cypress tanks using wild yeasts before being distilled on clay pots with raw chicken breast and seasonal fruits and spices. This

This mezcal batch was produced for the Madre Restaurant and released as part of their 2020 Madre Exclusive collection. Mezcalero:Ramro S. Altamirano Batch: RS001-T ABV: 52.9% Nose: Raspberry faint medicinal, raw green bell peppers, vegetalness, green wood, earthy, Palate: Thick oily mouthfeel, warm. Green Apple, bell pepper, vegetalness, minerality, brine, vanilla. Finish: Medium length finish. Warm and Dry, raw green

Real Minero Largo Espadin Bicuixe This batch of Real Minero comes to us from the Madre Resturant. An exclusive batch this one is 41% Largo-Karwinskii, 34% Espadin – Angutifolia, and 25% Cuishe – Rhodacantha. With a batch size of just 82 liters let’s see how it turned out. Mezcalero: Edgar Angeles Batch: DRMM3-01 ABV: 49.59% Nose: Brine, fresh green

This is an exclusive bottling for the Madre restaurant. This 100 liter batch was cooked for 3 days in a conical oak fired oven,imll with machetes and darn Tahona, single distilled on copper, and the agave was grown for 13 – 25 years. Mezcalero:Simeon & Apolonio Ramierz Batch: Rezpiral Series 5 ABV: 52.4% Nose: Autumnal leaves, raspberries, Green

Mezcalero: Tio Pedro Hernandez Batch: MDRLA 01-19 ABV: 47.1% Nose: Raw Green Peppers, fruits, blueberries, apple, orange peel, Minerality. Palate: Thick, oily mouthfeel. Heavy blueberry, crisp rainwater, light leather, tart rasberries, raw green vegetalness, wildflower. Finish: Medium length finish. Warm, Crisp Rainwater, fresh cut green peppers, tart rasberries, faint earthiness, strong raspberries and blueberry. Rating: 9/10 This is a rich and delicious