Mezcal

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

This bottling comes to us from producer Tio Rey. It is an Ensamble of 82% Espadin and 18% Mexicano. It was distilled on clay, grinded by hand, all in the Ancestral Category. Mezcalero: Tio Rey Batch: May 2019 ABV: 48% Nose: Heavy Earthiness, Minerality, Green Wood, lemon zest, Palate: Thick oily mouthfeel, Earthy, metallic minerality, green wood, faint campfire smoke,

Mezcalero: Hermogenes Vasquez Garcia Batch: HER-TEP-001 This mezcal comes from Maguey Melate. This is from a wild grown Tepextate that was cooked in an earthen oven for 5 days, grinded in an electric mill, fermented for 6 days in a Mexican Cypress Wood Vat, then distilled two times on a copper still using well water. This produced

This batch comes to us via Seelbachs where it was picked in association with the Aficinoadp’s discord group. This comes from Sierra Sur, Oaxaca. It was cooked in a conical earthen oven, mashed with machete and machine mill, fermented with wild yeast in cypress wood tanks, and distilled twice on a copper pot still with

This is a field blend of 4 Magueys from Atenogenes Garcia, the blend consists of 45% Bicuishe, 25% Coyote, 25% Tepeztate, and 5% Madrecuishe. Distilled in copper, fermented in a pine tank with calcium rich well water, and crushed by a tahona pulled by a “Old Ford Tractor”. This batch was selected by the Aficionados,