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.
Agaves from Tequila Valley, cooked in a brick oven and crushed with stone andfermented in open-air wood tanks, no sugar added, 100% agave. Double distilled in copper pots and brought down to 80 proof with natural spring water.
The bottles are hand-blown in Mexico.
Tasting Notes: Aromas of citrus, and rich cooked agave fill your nose in this unique and very special blanco tequila. Also present: butter, olive, earth, black pepper, and a deep inviting vegetal complexity.\\n\\nFlavors include citrus, cooked agave, vanilla, basil, olive, and lime. The finish is long and deep, complex yet easy to drink.\\n\\nFortaleza Blanco is a true aficionado’s tequila.
You can describe our classic Mezcal as fresh, clean, pure & smooth. It's full-bodied with subtle notes of sweet agave.
Using only naturally grown fresh pressed cane juice from the steep slopes of Santa Maria Tlalixtac in the mountains of Oaxaca, the cane is wild fermented and distilled using the Krassel family's patented stills. No sugar, water or additives of any kind are ever added leaving this spirit to express the natural ingredients and terroir it comes from in a way few could hope to. To enhance the experience veen further, this expression is bottled at an astounding still strength of 70.3% abv.
Natural, dry Sauvignon Blanc from Guadelupe
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.
This blend comes from two different casks: Cask 1 was distilled by brothers Axel & William with their handmade column still; Cask 2 consists of a heady rum from older brother Rommel’s copper alembic still. The combination of the three brother’s distillates is well-balanced and pops with bright, herbal, and chocolate notes that shine through the finish.\\n\\n
Matadiablo is a powerhouse. A blend comprised of mostly pot-distilled rum, it was designed to hit an intense, high-toned profile. Fans of bold rum from the likes of Caroni and Hampden Estate – this one’s for you. \\n\\n
This blend of three rums is an explosion of holiday baking spices – anise, cardamom, allspice, cinnamon, and ginger. Distiller: Axel & William Krassel\\n\\nRegion: Santa Maria Tlalixtac, OaxacaYou may know them for their Cañada rum.Spontaneous natural fermentation in stainless steel, then:66% Krassel Still Rum, aged 29 months in ex-Bourbon casks and finished in American/Limousin Oak barrels\\n34% Unaged Krassel Still Rum, distilled in January 2024 \\n\\n
Complex and sweet sipping tequila that is made from 100% Blue Weber Agave. This smooth and sweet tequila is aged in oak barrels for 12 months, giving it a velvety, buttery flavor. The Amatitena Tequila Anejo is a dark amber color and is rich and sweet with a smoky aftertaste.
Tequila de Origen. 100% Agave handcrafted tequila made using a traditional copperpot still, Tahona process, and small batch production.
Tasting Notes: There are gentle smoky agave notes in the initial aroma that dissipate pretty quickly, giving way to orange zest and cinnamon. Pepper and baking spice on the palate.
Anza Blanco tequila is a vibrant and unaged expression that captures the essence of the agave plant. As a Blanco, it's typically clear and crystal-like in appearance. This tequila offers a crisp and fresh taste, often characterized by the pure agave flavors, with hints of citrus, floral notes, and herbal undertones. Its smoothness makes it suitable for sipping neat or as a key ingredient in cocktails, imparting a bright and lively agave-forward profile to any mixed drink.
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.
Carbonic maceration in stainless-steel tanks for 25 days before pressing and aging in another stainless-steel vessel. Bottled without addition of SO2.
Mexico has a centuries-long history of winemaking that has mostly gone under the radar. Spanish conquistadores planted vines in the early 1500’s, before both Chile and Argentina, and Baja California represents about 90% of the vines in the entire country due to the ideal climate and geography. Brothers Noel & Jair Tellez, with the help of Chilean (by way of Burgundy) winemaker Louis-Antoine Luyt, are producing amazingly fresh and energetic wines from very old, recently recovered vineyards of Misión (aka Listán Prieto), Rosa del Peru (aka Moscatel Negro), Tempranillo and Carinena, among other varieties. Bichi means “naked” in some parts of northern Mexico, and for Téllez and Luyt, it thus seemed like an appropriate name to give their new natural wine project.
100% Rosa del Perú, native yeast, spontaneous fermentation, unfiltered and no sulfites added. The grapes were hand-harvested, de-stemmed, and fermented without temperature control in 450 liter concrete tinajas with 45 days of maceration.
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.
Cascahuin 48 Plata Tequila is crafted in the heart of Jalisco, Mexico, at the Cascahuin Distillery (NOM 1123). This high-proof (96 proof) blanco tequila is distilled to showcase the natural intensity and flavors of the region’s blue agave. Made without dilution or filtration, each small batch, not exceeding 2,500 liters, captures the essence of traditional tequila-making methods, honoring the legacy of its founder Salvador Rosales Briseño.
ZERO ADDITIVES!
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.
