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Franklin Wine and Spirits
608 Franklin Ave, Brooklyn 11213
Berta Vasquez: How Berta came to be a Maestra Mezcalera from Maguey Melate on Vimeo.
These Tobala magueys were grown by Berta in a small parcel of land that she has the rights to. She selected a collection of especially ripe and ready maguyes to make this small batch. For a 50% Tobala, it has nice body, but isn't insanely overpowering. An elegant and beautiufl mezcal for sipping on any occasion.
Maestra: Reina Sanchez Community: Lachigüizo, OAXACA Maguey: Tobasiche, Arroqueno & Madrecuishe grown for 11-12 yrs. Mill: Machete, axe & mechanical mill Oven: 12 days in conical oven, mezquite & huamuchil fired Ferment: 10 days Distillation: Double distilled in copper alambique Batch & Adjustment: 380 liters, Oct 23. Cuerpo & puntas
This small batch of Tobala y Cuixe was made by \\\"Tio\\\" Pedro Pascual Hernandez and his nephew, Eduardo \\\"Lalo\\\" Barriga, in their hometown of Santa Catarina Minas, Oaxaca. The pair worked together to co-roast, co-ferment, and co-distil two different species of agave: wild-harvested Tobala (a. Potatorum) & cultivated Cuixe (a. Rhodacantha), both of them harvested in nearby Santo Domingo Jalleza. After the Agaves were cooked together in an underground oven with guamuche firewood, they were allowed to rest for eight days. Lalo, along with neighbors and friends, used machetes to cut up the cooked agave, then feed it through a small mechanical shredder that covered the cooked agave pieces into a fermentable mash. That mash was allowed to dry ferment for a couple of days in pine tanks, before well-water was eventually added. Fermentation then continued for another week. Lalo, with the help of neighbors and friends, then proceeded to double-distill the fermented mash in a set of four clay-pot stills at his uncles' palenque, \\\"La Esperanza.\\\" 92 liters total. Proofed with heads, heart and tails by Lalo. Distilled in August 2023 and rested in glass demijohns for six weeks prior to bottling.https://www.mezcalreviews.com/mezcal/5-sentidos-tobala-y-cuixe-tio-pedro-lalo/
fermented in wooden vats before being double distilled.
A richer version of a favorite Alipús: this blend contains about 20% semi-wild bicuishe. Don Valente Angel’s agaves grow at about 5000 feet on thin, calciferous-soiled low hills and terraces. He ferments his agaves in cypress wood vats. Very complex: the bicuishe adds elegance and finesse. 800 bottles produced. 47.2% abv
100% Agave inaequidens, or \\\"uneven teeth,\\\" so called due to this particular species of Agave's distinctly jagged spine. Espina roja refers to this particular strain of agave's reddish tips. This agave is grown 1 mile above sea-level and matures around 11-15 years-old.
Borroso Mezcal was started by sisters Maria and Claudia Turrent in order to share their love for the ancestral traditions of the spirit. The name Borroso, which means “blurred”, represents the surreal experience of drinking mezcal, which can transport the consumer to a state of daydreaming where they focusing beyond the intellectual. Each lot of Borroso is made in an artisanal way, at family owned palenques throughout Oaxaca. Borroso, located in Baja, has partnered with a small group of mezcaleros, each of which focuses on traditional fermentation and distillation of locally and sustainably sourced agave. It is of the upmost importance to each of these communities to maintain the bounty and gift of agave. Javier Mateo and his family, especially his mother Gloria, have been cultivating agave and making mezcal for three generations. For this bottling, the agave is harvested around Santiago Matatlán, then cooked in an earthen oven fueled by white oak for 4-5 days. The piñas are then tahona-milled, then the pulp and juices are move to open top wooden vats and spontaneously fermented for 8 days. The mezcal is distilled in a 300L Oaxacan copper still over a propane gas flame; the 42% bottling is cut with spring water, and the 49% is bottled off the still.
Spirit Notes: Base Ingredient/Mash: 100% espadín, cooked for five days in an earthen conical oven fueled by white oak, then tahonamilled.
Bozal Ensamble is made with cultivated maguey Espadin and wild maguey Barril and Mexicano. It’s slightly smoky with lots of herbal tones.
Pichomel (marmorata) otherwise known ad Tepextate or tepeztate. and Papalome which is an agave potatorum but is not the same as tobala (as tobala is closer to a mix between potatorum and seemiana)
super aromatic. funky, fermenty. fruity. wild
nothing else is like this that i have ever tried
The Cucharilla was carefully harvested at a high elevation of 6,500 feet in the gray limestone terroir, lending a unique mineral complexity to the mezcal. The Papalome plants, sourced closer to the palenque, contribute their character, elevating this blend to staggering beauty.\\n\\nCo-fermented Excellence: Each plant is given meticulous attention, from harvest to distillation. The co-fermentation process unifies these distinct ingredients into a seamless, harmonious mezcal. The high-altitude Cucharilla and ripe Papalome synergize in a complex dance of flavors and aromas.
This Tobalá is distilled by Alberto Martinez at his palenque in Santa Catarina Albarradas, located in the Sierra Norte mountains of Oaxaca. The Tobalá was wild-harvested from up to 8,000 feet above sea level. Due to the cold nights at this elevation, the bark from a native oak tree called encino de agua is combined with the mashed agave and spring water in the concrete tanks to help stabilize the fermentation process. The resulting spirit showcases an engaging and delightful balance of sharp herbs, overripe fruits and minerality with a long-lasting mouthfeel.
Cuentacuentos curates small-batch traditional mezcals and destilados de agave from producers across the state of Oaxaca. Cuentacuentos released its first 6 mezcal expressions in 2018; future releases from the brand will change over time and include non-certified mezcals. The logo and bottle artwork (by artist Cesar Ruiz Conseco) features an opossum or tlacuache in Spanish. The tlacuache on the logo is El Viejito, the little old man opposum who stole mezcal from the demons as a service to humanity. The tlacuache ranks with the jaguar, eagle, and burro in importance in Zapotec, Taina, and Mexican mythologies. The Cuentacuentos motto is Mezcal brings people together, stories make us friends.
Mezcalero Ángel Cruz Robles and his family have been tending their field of maguey Arroqueño (agave Americana) for the better part of the last two decades. The Arroqueño plants used in this batch of mezcal are the first of his harvest; these 15+ year-old plants are characterized by their “dry espadin” flavor and produced in the ancestral style in Sola de Vega, Oaxaca. Robles uses a wooden mallet to crush his cooked agaves by hand and distills them in clay pot stills. This mezcal has a deep minerality that is a result of the long-growing agaves.
Nose : Pepper-sprinkled strawberries, candied lime peel, bike-tire inner tubes, freshly rubbed mint and soy sauce. An alarming combination that works surprisingly well.
Palate : Fresh and clean minty flavours kick things off, with chocolate notes following shortly after. Underneath everything is a layer of savoury umami: reduced soy sauce, buttered toast and grilled meat. Greener notes build on top: leafy and fresh. Sweet fruit builds, with sweet cooked agave joined by sharp granny smith apples.
Finish : The mint fades to reveal strong mineral notes and a touch of sugary sweetness. Fruit and pepper remain.
Derrumbes Oaxaca is made using Espadin agave and Tobalá agave, these agaves are picked at their maturity and then cooked in an underground stone pit oven using black oak to give it a light smokiness.
Derrumbes Oaxaca is a thick, flavorsome and intriguing spirit. The intense flavors provide a backbone, but don’t swamp the more delicate notes.
Derrumbes San Luis Potosí is made using Salmiana agave, that are picked at their maturity and then cooked in an above ground oven known as hornos using volcanic rocks heated by dry quiotes.
Derrumbes San Luis Potosí is a relatively austere nose that gives way to a sweet and complex palate that’s very approachable for a traditional mezcal. This mezcal is well balanced and fruity, this is a great mezcal for sipping.
Derrumbes Zacatecas is a rare opportunity to travel back in time to experience a more ancient expression of Blue Weber agave. Very close to the Tequila Valley, Hacienda de Guadalupe is known mostly for mezcals that are made in the style of tequila. Jaime Bañuelos is one of the few Zacatecas Mezcaleros that produce traditional mezcal.
Derrumbes Michoacán is an exotic combination of rich and pungent agaves that are picked at their maturity and then cooked in an underground pit oven using black oak. After the agaves are cooked they are transported to a mechanical mill where they are smashed and grounded. Michoacán is fermented in underground tanks lined with pine, which adds to the herbal character.
Derrumbes Michoacán is a full flavored mezcal, with savory wood smoke complemented by sweet fruit, vegetal notes and a refreshing minerality.
Nose : Citrus notes of blood orange combine with mineral notes, followed by deep aromas of black cherry and bitter dark chocolate. More herbal notes and mustard greens develop as time nose on, but still sweet and fresh.
Palate : Dry and crisp on the palate, balanced by fruity notes of black berries and grapes. Mineral notes build with freshness prevailing.
Finish : Fruit aspects fade into fresh, herbal tones, and bitter dark chocolate. Even after a few minutes fresh sensations prevail.
Dixeebe Espadin releases are limited batches produced by legendary maestro mezcalero Valentin Cortes in Santiago Matatlan, Oaxaca.Dixeebe Espadin is produced by Valentin Cortes in Santiago Matatlan, Oaxaca. The maguey Espadin (Agave angustifolia) used in this mezcal are cooked in an underground pit oven, milled by tahona, and double distilled in a copper still.
Dixeebe Pechuga is produced by Valentin Cortes in Santiago Matatlan, Oaxaca. The maguey Espadin (Agave angustifolia) used in this mezcal are Espadin Capon, having been left in the field to gain additional sweetness and sugars before harvest. They were cooked in an underground pit oven, milled by tahona, and double distilled in a copper still. Before the second, and final distillation, a raw turkey breast was added to the still.
Justina Ruiz Perez, Ancestral Sierrudo (a. americana)
70% Espadin (9 years old), 30% Karwinskii (15 - 17 years old). Natural yeast during fermentation.
nextSectionThis mezcal is bright, with a mild, smoky bouquet, notes of dried herbs and a distinctive sweet agave finish expressive of the terroir. Baked jalapeños fade quickly into a light, mouthwatering saline note on the mouth.
Exiliado coyote is produced by mezcalero Artemio García in San Dionisio Ocotepec, Oaxaca. This mezcal is made with wild-harvested maguey Coyote (Agave Lyoba). The agaves are cooked in an underground pit over, milled by tahona, and double distilled in copper.
Grulani Tobala is made with maguey Tobala (Agave potatorum). Maestro Mezcalero Leo Hernandez produces this in the mountainous region of San Baltazar Guelavila. The agave used in this mezcal are crushed by tahona and distilled in copper.
The Gutiérrez family has been making Mezcal since 2009, using Cenizo (Agave durangensis) which is indigenous to the state of Durango. The core Mezcals are distilled by Fabiola Avila at the Hacienda Dolores, a historic colonial estate that was built in 1600s that has been painstakingly restored over the last 30 years.
Because Durango has a large diversity of agave varietals, second only to Oaxaca, Lágrimas de Dolores has partnered with a number of vinatas. These are small rural distilleries that harvest wild and semi-cultivated agaves in remote areas and distill them. Lágrimas de Dolores efforts help support local communities and livelihoods and make available bottlings from such rare agave varieties as Castilla (Agave angustifolia) and Masparillo (Agave maximiliana).
A new maestro in the Lamata stable, indigenous Tepehuano mezcalero Marcelo Flores has landed with a splash! He and his family work slowly and carefully, high in the mountains above Durango’s Temoaya Canyon. Marcelo & family carefully select only their highest quality agave for harvest and production, keeping batches exceedingly small (ranging just 20 to 80 liters). The family uses the historic “viejo” Filipino-style still common to the region, which features a copper pot below and a conical barrel-like wood structure above; theirs in particular features a receiving shoot made from a dried quiote (the reproductive stalk of the agave), a romantic final touch as the new distillate exits the chamber.
\\n\\nMarcelo’s Tepemete—a local nomenclature for A. angustifolia—is delicate and floral, with sweet and savory aromas comingling gracefully. A delight to sip on its own, this has become a recent favorite for pairing agave spirits with cuisine.
