Mezcal

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,

This mezcal comes to us from Don Lopez in Santiago Matatlan. I had this blind so keep that in mind while reading this review Mezcalero: Don Able Lopez Batch: N/A ABV: 43.2% Nose: Earthy, Minerality, lemon zest, brine, light smoked meat, cream cheese, Palate: Light mouthfeel, light cream cheese, slight earthy minerality, light campfire smoke. Finish: Short, brine, minerals, black pepper,

This bottling of Tepextate comes to us from bottler Maguey Melate. This agave was 15 years old, wild harvested, cooked in an earthen oven for 3 days, fermented in plastic and clay, distilled with well water on a copper still, and crushed by a tahona. Mezcalero: Luis Enrique Juarez Batch: 1 ABV: 48.6% Nose: Green Vegetals, cream cheese, clay,

This comes to us from Mezcal Club Maguey Melate. This was a Pechuga made by Edgar Ramirez from San Cristobal. The agave was cultivated for 10 years, cooked in an earthen oven for 6 days, grinded with a Tahona, fermented in a pine wood fermenter for 1 day naturally, 5 vatted using spring water, then

This mezcal comes to us from Origen Raiz. I got this sample in my Maguey Melate box last month. This is a 100% Cenzio Maguey, that was distilled in Copper, harvested at 10-14 years of age. Let’s see how it holds up  Mezcalero: Ignacio Grijalva Santiago (Don Nacho) Batch:14ACDI60118 ABV: 48% Nose: Green vegetalness, slight lactic acid, salt,

This bottling comes from Maguey Melate, a 12 year wild grown Mexicano which was harvest and cooked for 5 days, crushed by a Tahona, fermented in a Sabino and Pine Wood vat for 11 days with well water, then distilled using a copper still. Mezcalero: Berta Vasquez Batch: BER-MEX-001 ABV: 45.5% Nose: Briny, Raspberries, Vanilla Frosting, slight earth, campfire