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.
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/
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.
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
5 Sentidos (or Cinco Sentidos) is named after the five senses that their mezcaleros use to produce their agave spirits. The producers of this mezcal do not use any model machinery or tools, being guided only by their senses throughout the production process. Sweet nuts and fruits are more pronounced here, instead of the peppery spice on the nose. I taste light to medium notes of apple juice, Chocnut, diluted hazelnut chocolate, yellow bell peppers, baked pears, yellow kiwi, honeydew melon, and cinnamon syrup.
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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.
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.
Justina Ruiz Perez, Ancestral Sierrudo (a. americana)
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.
Funky and expressive. Beautiful. Reminiscent of deli meats and cheeses. enjoy with resepct
Created by Tio Genio from capon raised semi wild papalote agaves. One of the most respected producers of the region, Tio Genio only produces mezcals according to centuries old traditions with completely pre-industrial techniques and equipment. Each rare batch from him is a prized treasure and totally singular in flavor.
Gorgeous hand painted bottle is a sight to see in person
Type of Agave: Cupreata.Cupreata grows only in the mountain slopes of the Rio Balsas basin in the Mexican states of Michoacan and Guerrero, at an altitude of around 1,200 to 1,800 meters.
Its pinas are cooked in a shallow pit over open fire for over 5 days to break down complex sugars.
The agave is roasted, then crushed and mashed in a hollowed out tree trunk.The agave sugar liquid and fibers are moved into large wooden vats to start wild/spontaneous fermentation.Double distillation occurs in a traditional copper pot still with a wooden hat. Flavor/aroma profile: smokey, earthy, minerally, gritty, herbal notes of mint, orange blossoms and ginger50% ABV
