mezcal machetazo cupreata espadin salmiana · 2020. 3. 12. · san louis potosi 45 wild agave...

MEZCAL MACHETAZO “ CUPREATA ”

MEZCAL MASTER José Morales Uribe

PRODUCTION: Mochitlán, Guerrero

ALTITUDE: 1,050 meters

TYPE OF MEZCAL: Young

AGAVE VARIETY: Cupreata/Papalote

PROCESS OF PRODUCTION: 100% Hand Crafted

TYPE OF OVEN: Earthen, Stone Oven

TYPE OF MILL: Egyptian Mill

FERMENTATION: Wooden Barrels

DISTILLATION: Copper Bell

NUMBER OF DISTILLATIONS: 2

ALCOHOL CONTENT: 45%

FORMATS: 750ml bottles

TASTE: Herbal and citric notes after-taste tones of river stones leaving a long fresh finish.

MEZCAL MACHETAZO “ ESPADIN ”

MEZCAL MASTER Miguel Sanchez

PRODUCTION: Chichicapam, Oaxaca

ALTITUDE: 1,050 meters

TYPE OF MEZCAL: Young

AGAVE VARIETY: Agave Espadin

PROCESS OF PRODUCTION: 100% Hand Crafted

TYPE OF OVEN: Earthen, Stone Oven

TYPE OF MILL: Eqyptian mill

FERMENTATION: Aged Wooden Barrels

DISTILLATION: Copper distilled

NUMBER OF DISTILLATIONS: 2

ALCOHOL CONTENT: 45%

FORMATS: 750ml bottles

TASTE: Citrus, oil and a spicy texture set this Oaxacan Espadin apart at 45% ABV.

MEZCAL MACHETAZO “ SALMIANA ”

MEZCAL MASTER Juan Manuel Pérez

PRODUCTION: Characas, San Luis Potosí

ALTITUDE: 1,050 meters

TYPE OF MEZCAL: Young

AGAVE VARIETY: Wild Agave Salmiana

PROCESS OF PRODUCTION: 100% Hand Crafted cooked thru vapor

TYPE OF OVEN: Earthen, Stone Oven

TYPE OF MILL: Chilean mill with tahona stone

FERMENTATION: Induced in mason-ry-stone tubs

DISTILLATION: Copper bell

NUMBER OF DISTILLATIONS: 1

ALCOHOL CONTENT: 45%

FORMATS: 750ml bottles

TASTE: Vegetal, spicy and earthy. Shows the rustic fingerprint of stone tub fermentation & single distillation.

MEZCAL MACHETAZO

GUERRERO 45WILD AGAVE CUPREATA45% Alc. 90 PROOF

Our original and most elaborate variety of Mezcal Machetazo is from the mountains of Mo-chitlan, Guerrero. The higher elevation where this agave grows is ideal for the absorption of minerals giving way to a sweeter flavor unique to the Wild Cupreata Agave. The Wild Cupreata Agaves must reach a level of maturity of approximately 7 years to ensure the ideal concentra-tion of natural sugars and minerals in the heart of the agave or piña.

MEZCAL MACHETAZO

OAXACA 45AGAVE ESPADIN45% Alc. 90 PROOF

Agave Espadin is native to the state of Oaxaca. Our Mezcal Machetazo Espadin 45% has subtle floral notes with a light spicy finish. These are influenced by the tropical-desert climate where our distillery is located. Espadin reaches maturity and an ideal sugar concentration between 8–12 years. The mezcal master must cut the leaves and penca at this time, soon before it starts to flower and sprout a quiote. Like our Cupreata varieties, the Espadin agaves are cooked in an earthen oven releasing aromas of roasted fruit.

MEZCAL MACHETAZO

SAN LOUIS POTOSI 45WILD AGAVE SALMIANA45% Alc. 90 PROOF

Wild Agave Salmiana growns in the state of San Luis Potosi and takes 7 years to reach maturity. The desert climate of Charcas, San Luis Potosi gives way to an aroma of fresh vegetation and wooden flavors. The production process of our Mezcal Machetazo Salmiana 45% differs from the common cooking of agaves in an earthen oven because these piñas are cooked through vaporization. The sloped construction of the distillery´s floor ensures consistent production from beginning to end as the liquid from the cooked agaves trickles down through each production process by way of gravity.