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.
For over a decade now the Siembra name has become synonymous with authenticity and most importantly quality. All of the releases in the past ten years have been, without fail, some of the best tequilas money could buy. This brand new reposado is no exception. Aged for over three months in American Oak barrels that previously aged the Highland tequilas from Siembra, notes here include banana, mango, honey, lime, whole spices, pine, and buttered corn. The texture is rich, weighty, creamy and very elegant. There is a near perfect balance of agave and oak here. A remarkable tequila from start to finish.
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.
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
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.
Alberto Partida Hermosillo, Master Tequilero of the third generation of the Partida family. Produced in the state of Jalisco; harvesting until maturity with the traditional method of Jima, always selecting our best harvest, agaves from Zona Valle, Amatitán, Arenal and Tequila.
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.
ZERO ADDITIVES!
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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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 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.
