Mezcal

This was released in April of 2020 as the Mezcalero of the month. This Mezcal was made in San Juan Bautista in Sola De Vega. It was Cultivated for 6 years, grinded in an electric mill then ferment in plastic and distilled in clay pots with spring water. Mezcalero: Noe Garcia Olivera Batch: NOE-COY-001 ABV: 49.1% Nose: Herbal, Earthy, […]

This is a bottling from Mezcal Club maguey Melate. This comes to use from Santa Catarina Minas, Oaxaca. This Tobaziche was grown for 15 years wild, cooked for 5 days in an earthen oven, grinded by hand with a wooden club, then clay pot fermented for 18 days. Mezcalero: Felix Cruz Angeles Batch: FEL-TOB-001 ABV: 47% Nose: Pungent and

This is an espadin bottled by Vago. It was produced in the area of El Nanche, Miahuatlan. It was ground with stone and distilled in a copper still. Mezcalero: Emigdio Jarquin Batch: July 2019 Lot: E-19-E-19 ABV: 49.9% Nose: Minerals, light earthiness, peppercorn, salt, roasted bell peppers, Palate: Thick oily mouthfeel. Warm and dry. An explosion of lemon zest, peppercorns, light

This Mezcal comes from the Mixtexa Poblana in Puebla. It was cooked in a conical earthen oven for 6 days, crushed by hand, fermented in a hybrid steel, copper, and clay still with natural spring water. It was produced in July of 2019. Mezcalero: Atelo Ramirez Batch: PICH02-19MX ABV: 48.4% Nose: Heavy Green Vegetals, bell peppers and cucumbers. Brine, salinity,

Cinco Sentidos Bruto Reposado This is an offering from Cinco Sentidos, and a slightly unusual one as this will be my 2nd ever aged Mezcal. This one was made from A.Inaquidens agave, cooked in an earth oven for 6 days, Hand Crushed, and fermented in stone tubs with pulque. Filipino style stills and was then

This is a bottling from Maguey Melate. This Arroqueno was aged for 12-15 years, cooked in an earth oven for 5 days, and fermented for 12-15 days. Let’s see how well it holds up Mezcalero: Semei Garcia Ramos Batch: SEM-ARR-001 ABV: 47.8% Nose: Aromatic, cotton candy, vanilla cream, cream cheese Palate: Medium mouthfeel. Warm, cream cheese, minerals, earthy, Bell Peppers,

This is a 5 Sentidos Tobala Side by Side x2 I will be doing, so let’s see how these all stack up! In the effort of saving space here if you wish for the information on all of these in terms of mashing, cooking etc feel free to ask! “Buffalo Trace Glencairn” 5 Sentidos Tobala

This offering from 5 Sentidos is a 5 Maguey Ensemble made from 40% Bicuixe, 20 % Madrecuixe, 20% Verde, 10% Espadin, and 10% Azul. It was cooked in a Conical Earth Oven for 6 days, fermented with well water, fired with Guamuchill Mezquite Wood. It was Crushed with a large stone wheel “Tahona”, Fermented for

This is a 143 liter batch of Jabali. They harvesed 326 pinas, which were where then roasted underground in a conical oven with Encino oak, dried banana leaves, and acacia leaves for 100 days. The cooked agave was then hand mashed with wooden mallets and fermented in underground stone tank with tree bark for 4