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: Alejandrina & Nicolas Hernandez Community: Rio Seco Zoquitlan, OAXACA Maguey: Tepeztate, grown for 15-22 yrs. Mill: Machete, mechanical mill Oven: 5 days in conical oven, mezquite & guamuchil fired Ferment: 8 days in cypress Distillation: Double distilled in copper alambiqueBatch & Adjustment: 480 liters, July 2023. Puntas\\n
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.
Alambique still, sugarcane from volcanic soils, aged 3 years in new french oak. Nothing added nothing removed, clocking in at a merciful 46% ABV. A new addition to the Alambique Serrano lineup, one that will surely remain a staple addition to any bar
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
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.
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
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
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.
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.
100-year-old wildbush field blend of Palomino, Rosa del Peru and Misión from mountainous Tecate (granite soil). 12 days whole-cluster semi-carbonic maceration (skins, seeds and stems) and spontaneous fermentation in stainless steel. Unfined unfiltered
80% Nebbiolo, 15% Cabernet\\nSauvignon, 5% Tempranillo, semi-carbonic 8 days fermented and aged in concrete vessels. Unfined unfiltered and no so2 Azizam (‘darling’ in Farsi) Wines – founded in 2022 by Maryam Hariri, climatechange policymaker turned climate-adaptive winemaker – is a project of the soul.\\nAfter 4 years of honing her craft at the premier natural winery in Mexico, Maryam\\nlaunched her own label to focus on climate-adaptive and uniquely Mexican grape\\nvarietals (e.g. Mission, Rosa Del Peru and Palomino) sourced from old vines,\\nlost ranches and small-scale, sustainable farms. Azizam’s energy stems from its\\nauthenticity, in vision and practice. Maryam brings together her Persian heritage of\\nwinemaking with ancient production methods: hand destemming and fermentation\\nin concrete tinajas and lagars, with only wild yeast and spontaneous fermentation.
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% Dolcetto from the Santa Antonia de las Minas vineyard, this is the same fruit that goes into the No Sapiens cuvee. It's a fully red Pet Nat with all the grip and chewy tannins that entails. This one is named for his three-legged dog, Pepito. Be forewarned, this is a genuine Pet Nat that is not disgorged: take care to open it in a bowl or a space where some gushing can safely happen.Unfined unfiltered and no so2
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.
Bozal Ensamble is made with cultivated maguey Espadin and wild maguey Barril and Mexicano. It’s slightly smoky with lots of herbal tones.
ZERO ADDITIVES!
Nuestras Raíces—Spanish for \\\"Our Roots\\\"—is a tribute to the deep-rooted traditions of agave distillation, crafted by Humberto Alvarado, a third-generation distiller in the heart of Jalisco. Using a centuries-old family recipe, Humberto preserves the true essence of agave, honoring time-honored methods that celebrate purity and craftsmanship.
We call it \\\"Jugo de la Selva\\\"—Jungle Juice—a raw and unfiltered expression of agave in its wildest form. Nuestras Raíces is vibrant, vegetal, and intensely agave-forward, capturing the untamed character of agave in its purest state. Every drop embodies the hands that shaped it, the spring water that nourished it, and the ancestral knowledge that has stood the test of time.
Aroma: Bright and herbaceous, with notes of Fresh Lime, Cut Grass, Grilled Vegetables, Mint, and Grapefruit, layered with hints of Roasted Pepper and Almonds.
Taste: A lush, full-bodied mouthfeel leads into flavors of Lemon, Lime, intensely ripe Cooked Agave, and Sea Salt, followed by subtle hints of ripe Cantaloupe and a touch of Green Apple.
Finish: Long and warming, with lingering Cooked Agave sweetness, bright Citrus notes, and a subtle touch of Minerality.
Our Still Strength Blanco (54% ABV) was placed in a Napa Valley Cabernet Sauvignon, first-fill French Oak casks. It was aged for 82 days and then bottled at 50% ABV or 100 proof.
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.
