Our mezcales
Espadín
Ensamble
Madrecuishe
"If there aren't any little pearls, it is not mezcal"
♦ Espadín
ABV. 47% Alc. / Vol.
Espadín is a mezcal born from a vision and a purpose, transform the best organic agave certified thru artesanal and traditional methods, to obtain a perfect balance and complexity.
Production Process
Santiago Matatlán, Oaxaca, México.
- 100% Agave Angustifolia Haw / Maguey Espadin / Cultivated
- Young artisanal mezcal (traditional peasant)
- 47% Alc. Vol.
- Protected Designation of Origin
- Santiago Matatlán, Oaxaca, México
- Baked in a conical stone oven
- Grinding in a horse-drawn stone bakery
- Natural fermentation in a wooden tub
- Double distillation in copper alembic
"For every liter of mezcal, 8 kgs of firewood, 20 liters of water and approximately 12 kilos of agave are used, which takes 8 to 15 years to mature"
♦ Ensamble
ABV. 47% Alc. / Vol.
This work is made by combining agave cuishe with agave espadin. The agave cuishe, endemic to Oaxaca, is one of the most exotic and interesting agaves out there. It only grows in the microclimates of Oaxaca, its heart rising from the ground while a troco grows below it. It takes 12 years to grow and at the time of coating it offers very different and soft notes compared to other magueys. Its herbal and perfumed notes are perfectly complemented by the earthy, woody and skin notes provided by the espadin agave. Certainly exceptional in every way.
Production Process
Santa María La Pila Miahuatlán de Porfirio Díaz, Oaxaca, México
- 50% Agave Karwinskii / 50% Agave Angustifolia/ Maguey Bicuishe, Madrechuishe, Espadín / Silvestre
- Young artisanal mezcal (traditional peasant)
- 47% Alc. Vol.
- Protected Designation of Origin
- Santa María La Pila Miahuatlán de Porfirio Díaz, Oaxaca, México
- Baked in a conical stone oven
- Grinding on electric ripper
- Natural fermentation in a wooden tub
- Double distillation in copper alembic
"For all bad, mezcal; for all good, too; if there is no remedy, liter and a half."
♦ Madrecuishe
ABV. 48% Alc. / Vol.
This type of “Madrecuishe” agave typically has a larger pineapple than cuishe, resulting in a mezcal with starchy and herbaceous notes, but with a sweeter touch and more texture. They get this name, because they often grow as solitary plants surrounded by various cuishes, or as a "mother" plant. However, the cuishes are independent of the Madrecuishe.
Production Process
Santa María la Pila, Miahuatlán de Porfirio Díaz, Oaxaca, México
- 100% Agave Karwinskii / Maguey Madrecuishe / Silvestre
- Young artisanal mezcal (traditional peasant)
- 48% Alc. Vol.
- Protected Designation of Origin
- Santa María la Pila, Miahuatlán de Porfirio Díaz, Oaxaca, México
- Baked in a conical stone oven
- Grinding on electric ripper
- Natural fermentation in a wooden tub
- Double distillation in copper alembic
"Not overdoing it is recognizing the tradition, work and history of mezcal ... Cheers!"
Mezcaleros Masters
Don Carlos Méndez
de Santiago Matatlán, Oaxaca
Don Valente Angel García
de Santa María la Pila, Miahuatlan de Porfirio Díaz, Oaxaca
"The earth unites us ..."
Steps for "la mezcaleada"
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