e l gm e n u de a ave · del maguey san jose rio minas ‘vino de mezcal series’ 21 espadin ......

EL MENU DE AGAVE

2

MEZCAL VS TEQUILA

What’s the difference? We get this question a lot. In a nutshell, Tequila can only be made from the Blue Weber species of agave, Mezcal may be made from any. Whilst agave for Tequila production are usually cooked using aboveground methods, agave for Mezcal are usually roasted belowground, spending days buried in a smoky earthen pit. While the Tequila industry has a large focus on ageing their product in oak barrels, this is not common for mezcal, with many purists against the idea all together. There are also laws on where each of these distillates can be produced.

LINGO MEXICANO

In Mexico they don’t call it Agave, but instead Maguey. The word silvestre translates to wild, referring to Agave that were not cultivated or cared for by man. The leaves are called pencas, and once they have been cut off, you are left with the heart of the agave, called the piña. A person who harvests the maguey is a Jimador, but the person who produces the mezcal is a Mezcalero, or Palenquero. The “distillery” where the Mezcalero produces their mezcal is called a palenque or taberna. And this word Oaxaca you keep on seeing – it’s pronounced Wa-ha-ka, and it’s the Mexican state and capital city thereof, where most mezcal is produced.

DRINKING MEZCAL 101

1. There are no rules, just don’t be a pendejo.

2. Smell your mezcal - Expression falls equally on the nose and mouth.

3. Kiss your mezcal - Take a small sip, enjoy in every part of your mouth.

4. Rest after your first sip - Let your palate adjust, notice flavours develop.

5. Smile - Mezcal has a rich cultural significance to los Mexicanos.

EL MENU DE AGAVE

3BRAND Agave type • Region • ABV

*Tasting notes may change from batch to batch.KEY

STATE OF JALISCO FLIGHT 32/48

Tequila and Raicilla from Jalisco.

HERRADURA PLATA TEQUILA Aged 40 days in Oak. Nutty finish.Blue Weber • Amatitan, Jalisco • 40%

LA VENENOSA DEL TIGRE RAICILLA Nose of Cheetos, complex acidic fruits.Inaequidens • La Manzanilla, Jalisco • 46.5%

ESTANCIA RAICILLA Spearmint and white pepper.Maximiliana • La Estancia, Jalisco • 40%

MEZCALES DE LEYENDA FLIGHT 45/67

3 mezcals from 3 states from one of our favourite brands.

MEZCALES DE LEYENDA OAXACA Rich roasted agave.Espadin • San Juan Del Rio, Oaxaca • 42%

MEZCALES DE LEYENDA SAN LUIS POTOSÍ Fresh capsicum and jalapeño.Verde • Santa Isabel, San Luis Potosí • 42%

MEZCALES DE LEYENDA GUERRERO Fresh papaya.Papalote • Mazatlán, Guerrero • 45%

AGAVE FLIGHTSPRICED FOR

20ML POURS / 30ML POURS

4BRAND Agave type • Region • ABV KEY

DISTILLATION FLIGHT 40/59

3 mezcals distilled using different materials.

MEZCAL VAGO ENSAMBLE EN BARRO Clay pot distilled.Mexicano • Miahuatlán, Oaxaca • 50.7%

LA VENENOSA COSTA RAICILLA Hollow tree trunk/copper pot distilled.Amarillo • Llano Grande, Jalisco • 45.5%

BRUXO NO. 1 Copper pot distilled. Espadin • San Dionisio Ocotepec, Oaxaca • 40%

AGAVE ESPADIN FLIGHT 33/49

Agave Espadin from 3 different regions.

DON AMADO RUSTICO Clay pot distilled. Red earth, afternoon charcoal-grill.Espadin • Santa Catarina Minas, Oaxaca • 47%

ALIPUS SAN BALTAZAR Copper pot distilled. Soft and sweet.Espadin • San Baltazar, Oaxaca • 47.7%

DEL MAGUEY SANTO DOMINGO ALBARRADAS Copper pot distilled. Mango, minerals.Espadin • Santo Domingo, Oaxaca • 48%

*Tasting notes may change from batch to batch.

AGAVE FLIGHTSPRICED FOR

20ML POURS / 30ML POURS

5BRAND Agave type • Region • ABV KEY

PECHUGA & INFUSION FLIGHT 39/58

Pechugas are celebratory with local produce hung inside the still.

BRUXO NO. 2 PECHUGA Macerated with a roasted agave. Espadin 80%, Barril 20% Macerated with a roasted agave • Agua Del Espino, Oaxaca • 46%

PELOTON DE LA MUERTE Infused by Bodega with jalapeño. Espadin infused by Bodega with jalapeño • Santiago Matatlan, Oaxaca • 41%

EL JOLGORIO PECHUGA Distilled with creole turkey, pineapple, anise. Espadin distilled with creole turkey, pineapple, anise • Santiago Matatlán, Oaxaca • 48%

EXPENSIVE BUT WORTH IT FLIGHT 89/135

Hard to find. Treat yourself.

LA VENENOSA PUNTAS Potent ‘heads’ of the distillation - incredible character. Nose of dried apples.Maximiliana • Jacales, Jalisco • 63%

MEZCALOTECA ENSAMBLE Non-commercial producer, bottled by a mezcal library. Nose of horseradish.Bicuixe, Madrecuixe, Verde, Espadin • Miahuatlán, Oaxaca • 47%

LEYENDA MONTANA “ÚNICOS” Made from a rare, red agave, found in an isolated valley. Nose of cut grass.Montana • Sierra Madre Oriental, Tamaulipas • 45%

*Tasting notes may change from batch to batch.

PRICED FOR 20ML POURS / 30ML POURS

AGAVE FLIGHTS

BRAND PriceAgave type • Region • ABV KEY 6

AGAVE DE CORTEZ AÑEJO 18Espadin • Santiago Matatlán, Oaxaca • 43%

AGAVE DE CORTEZ EXTRA AÑEJO 20Espadin • Santiago Matatlán, Oaxaca • 43%

ALIPUS SAN ANDRES 15Espadin • Miahuatlán, Oaxaca • 47.9%

ALIPUS SAN BALTAZAR 15Espadin • Tlacolula, Oaxaca • 47.9%

ALIPUS SAN JUAN DEL RIO 15Espadin • Tlacolula, Oaxaca • 47.8%

BRUXO NO. 1 14Espadin • San Dionisio Ocotepec, Oaxaca • 40%

DEL MAGUEY CHICHICAPA 18Espadin • Chichicapa, Oaxaca • 46%

DEL MAGUEY MINERO 18Espadin • Santa Catarina Minas, Oaxaca • 49%

SPECIES ANGUSTIFOLIA (VARIETY ESPADIN)

The humble Agave Espadin is the most common agave in the mezcal world, and it’s easy to see why – It’s a high yielding, easily cultivated agave, and the perfect canvas for which to showcase the artistry of traditional mezcal production. “Espadin” translates to “small sword” in Spanish, and is also called Doba-Yej in Zapotec language.

MEZCAL LIST

7BRAND PriceAgave type • Region • ABV KEY

DEL MAGUEY SAN JOSE RIO MINAS ‘VINO DE MEZCAL SERIES’ 21Espadin • Rio Minas, Oaxaca • 48%

DEL MAGUEY SANTO DOMINGO ALBARRADAS 18Espadin • Santo Domingo, Oaxaca • 48%

DEL MAGUEY VIDA 12Espadin • San Luis Del Rio, Oaxaca • 42%

DON AMADO RUSTICO 17Espadin • Santa Catarina Minas, Oaxaca • 47%

EL JOLGORIO 18Espadin • Río Golea, Oaxaca • 47.8%

ENMASCARADO 45 16Espadin • Santiago Matatlán, Oaxaca • 45%

ENMASCARADO 54 20Espadin • Santiago Matatlán, Oaxaca • 54%

ILEGAL JOVEN 15Espadin • Tlacolula, Oaxaca • 40%

ILEGAL REPOSADO 17Espadin • Tlacolula, Oaxaca • 40%

ILEGAL AÑEJO 24Espadin • Tlacolula, Oaxaca • 40%

MEZCALES DE LEYENDA OAXACA 22Espadin • San Juan Del Rio, Oaxaca • 42%

MINA REAL BLANCO 13Espadin • Santigo Matatlan, Oaxaca • 42%

MEZCAL LIST


MINA REAL REPOSADO 14Espadin • Santigo Matatlan, Oaxaca • 42%

MONTE LOBOS 16Espadin • Santigo Matatlan, Oaxaca • 43.2%

PELOTON DE LA MUERTE 12Espadin • Santiago Matatlan, Oaxaca • 41%

SIETE MISTERIOS 28Doba-Yej • Santigo Matatlan, Oaxaca • 45.5%

WAHAKA 18Espadin • San Dionisio Ocotepec, Oaxaca • 40%

XICARU 13Espadin • Tehuantepec, Oaxaca • 40.5%

(Variety Espadin) continued ...

MEZCAL LIST


SPECIES KARWINSKII (VARIETY BARRIL, CUIXE, MADRECUIXE, TOBASICHE)

Agave Karwinskii is different to other agave species. The piña grows upright on top of a short stalk made of denser piña composition. The stalk is sometimes used along with the piña to produce mezcal. Mezcals made with this agave often have a less rounded and less fruity flavour than other agave, resulting in bold, dry mezcals. Karwinskii agaves are found mainly in Oaxaca and Puebla, and have quickly grown in popularity.

BRUXO NO. 3 16Barril • San Augustín, Ametengo, Oaxaca • 46%

DEL MAGUEY ‘VINO DE MEZCAL SERIES’ 20Madrecuixe • San Luis Del Rio, Oaxaca • 47%

EL JOLGORIO 27Barril • La Compañía, Ejutla, Oaxaca • 46.4%

EL JOLGORIO 24Cuixe • Santiago Matatlán, Oaxaca • 47%

EL JOLGORIO 27Madrecuxie • Santa Maria Zoquitlan, Oaxaca • 47%

IN SITU 39Verde • Miahuatlán, Oaxaca • 48%

PIERDE ALMAS 44Tobaziche • San Baltazar, Guelavila, Oaxaca • 48%

REAL MINERO 42Barril • Santa Catarina Minas, Oaxaca • 49.5%

MEZCAL LIST


SPECIES MARMORATA (VARIETY TEPEZTATE, COYOTE)

The most commonly distilled varietal, Tepeztate, remains rare due to its tendency to grow in places such as cliff faces, and only in the wild. It is also a large agave, and can take 25+ years to reach maturity. It is renowned for its often herbaceous expressions.

DEL MAGUEY WILD TEPEXTATE 20Tepextate • Sierra Norte, Oaxaca • 45%

EL JOLGORIO 32Tepeztate • Santa Maria Zoquitlán, Oaxaca • 49.5%

PIERDE ALMAS 44Tepextate • San Baltazar, Guelavila • 55%

SIETE MISTERIOS 46Coyote • Sola de Vega, Oaxaca • 46.3%

MEZCAL LIST


SIETE MISTERIOS 38Arroqueño • Sola de Vega, Oaxaca • 50%

MEZCALES DE LEYENDA GUERRERO 22Papalote • Mazatlán, Guerrero • 45%

MEZCALOTECA 42Papalome • Ixcatlán, Oaxaca • 45%

SPECIES AMERICANA (VARIETY ARROQUEÑO)

Agave Americana is a giant plant, growing up to 4m wide and dwarfing mezcaleros whom care for it for up to 20 years. Mezcals produced from this plant have giant flavours. Notes of tropical fruits are just the beginning. This species is most commonly found in the states of Oaxaca and Puebla.

SPECIES CUPREATA (VARIETY PAPALOME, PAPALOTE, PAPALOMETL)

A short and thick agave with fat leaves, Agave Cupreata is treasured in the states of Michoacán and Guerrero where it grows wild and is also cultivated from seed. This agave is pretty to look at, and fittingly produces bright, fruity and floral expressions. It is also named Papalomé in Nahuatl, the language of the Aztecs, after the word butterfly (papalotl).

MEZCAL LIST


SPECIES DURANGENSIS (VARIETY CENIZO)

Endemic to the state of Durango, Agave Cenizo is a medium sized agave found growing at high altitudes, often in dessert-like conditions. It produces delicate and sometimes nutty mezcals.

DONA NATALIA 37Cenizo • Nombre De Dios, Durango • 40%

MEXCAL BURRITO FIESTERO 15Cenizo • Mezquital, Durango • 40%

MEZCALES DE LEYENDA DURANGO 23Cenizo • Nombre de Dios, Durango • 47%

MEZCAL LIST


SPECIES POTATORUM (VARIETY TOBALA)

While it sounds like an Irishman’s rum, this is actually one noble little agave. Tobalá are not only one of the smallest, but also one of the hardest to harvest, often found growing wild in shady, rocky areas such as cliff faces. Iconically sweet and complex, Tobalá can be the gateway to mezcal obsession. With roots that break through limestone, there are many reasons to cherish this hardy, low-yielding agave.

BRUXO NO. 5 32Tobala • San Dionisio Ocotepec, Oaxaca • 46%

DEL MAGUEY TOBALA 33Tobala • Sierra Norte, Oaxaca • 45%

EL JOLGORIO 31Tobala • Santiago Matatlán, Oaxaca • 48.3%

MEZCALES DE LEYENDA PUEBLA 24Tobala • Huajuapan, Puebla • 47%

MEZCAL VAGO TOBALA EN BARRO (SMUGGLED) 38Tobala • Sola de Vega, Oaxaca • 50%

WAHAKA 36Tobala • San Dionisio Ocotepec, Oaxaca • 42%

MEZCAL LIST


SPECIES RHODACANTHA (VARIETY MEXICANO)

Agave Rhodacantha has an enormous distribution throughout Mexico’s Western states, spanning from Oaxaca in the South to Sonora in the North. The plant is large, and their mezcals offer an array of aromatic expressions.

SPECIES SALMIANA

We only have one expression of Agave Salmiana on the back bar, and boy is it a good one! Common throughout central Mexico, and also often used for landscaping purposes, this giant takes 20+ years to reach maturity, and is also used to make Pulque– an Aztec drink made from fermented agave sap. Look for notes of fresh capsicum and jalapeño on the nose.

EL JOLGORIO 21Mexicano (2013) • Santiago Matatlán, Oaxaca • 47%

EL JOLGORIO 25Mexicano (2015) (Smuggled) • Santa Maria Zoquitlan, Oaxaca • 47%

MARCA NEGRA 30Dobadán • Santa María La Pila, Oaxaca • 47.8%

MEZCAL VAGO 26Mexicano • Miahuatlán, Oaxaca • 50.7%

MEZCALES DE LEYENDA SAN LUIS POTOSÍ 23Verde • Santa Isabel, San Luis Potosí • 42%

MEZCAL LIST


ENSAMBLES

These mezcals are produced with more than one agave variety. Unlike whiskey, which is blended to taste after distillation, Mezcaleros choose their blend of agaves before production begins, showcasing incredible knowledge and intuition for their raw product and craft. This also depends on which agave are ready for harvest at the same time.

ALIPUS EDICION ESPECIAL 2014 26Espadin, Madrecuishe, Bicuishe • Miahuatlán, Oaxaca • 47.4%

BODEGA ENSAMBLE (SMUGGLED) 40Tepeztate 85%, Tobala 10%, Mexicano 5% • Oaxaca • 50%

BRUXO NO. 4 ENSAMBLE 19Espadin, Barril, Cuishe • Las Salinas, Oaxaca • 46%

DEL MAGUEY TOBALA & ESPADIN 18Tobala & Espadin • Santo Domingo Albarradas, Oaxaca • 49%

LEYENDA ‘TEHUACÁN’ RESERVAS DE LA BIÓSFERA 59Macrocantha, Mamorata • Tehuacán, Puebla • 47%

MEZCAL VAGO ENSAMBLE EN BARRO 2484% Espadin, 7% Barril, 5% Mexicano, 4% Arroqueño • Sola de Vega, Oaxaca • 50.6%

MEZCALOTECA 42Bicuixe, Madrecuixe, Verde, Espadin • Miahuatlán, Oaxaca • 47%

MEZCAL LIST


PECHUGAS / INFUSIONS

Pechugas are a celebratory style of mezcal traditionally consumed on days such as weddings and births. Pechuga translates to breast in Spanish, and refers to the raw chicken or turkey breast often hung in the still during distillation. Other produce such as fruits, nuts or spices may also be hung, and this is usually indicative of what the Mezcalero has available locally. Expect to see more and more experimentation as mezcal moves forward.

BRUXO NO. 2 PECHUGA 16Espadin 80%, Barril 20% infused with roasted agave piña • Agua Del Espino, Oaxaca • 46%

EL JOLGORIO PECHUGA 30Espadin distilled with creole turkey, pineapple, anise • Santiago Matatlán, Oaxaca • 48%

MEZCAL GIN 19Cenizo infused with Mexican botanicals • Mezquital, Durango • 45%

MEZCAL VAGO ELOTE 22Espadin infused with corn • Candelaria Yegole, Oaxaca • 50.6%

PELOTON DE LA MUERTE 13Espadin infused by Bodega with Jalapeño • Santiago Matatlan, Oaxaca • 41%

DEL MAGUEY IBERICO 44Espadin distilled with Spanish Iberico ham • Santa Catarina Minas, Oaxaca • 49%

MEZCAL LIST


MISCELLANEOUS AGAVE

This is the first time Agave Montana has been used for mezcal. It is only found in a very remote part of Mexico, and turns a beautiful orangey-red when it flowers.

Sotol is not technically mezcal, as it is made from a relative of Agave named Dasylirion Wheeleri, a plant that looks like agave, and creates an often grassy distillate. Sotol has its own Denomination de Origen and can only be produced in 3 Northern states. Bacanora is a mezcal made in the state of Sonora. It was not legally recognised until receiving its own Denomination de Origen in 2000. It is made using Agave Pacifica, a relative of Agave Espadin, found in the North of Mexico.

LEYENDA MONTANA “ÚNICOS” 67Montana • Sierra Madre Oriental, Tamaulipas • 45%

CIELO ROJO BACANORA 19Pacifica (Angustifolia) • Sierra Madre Mountains, Sonora • 42%

LA HIGUERA SOTOL 16Dasylirion Wheeleri • Janos, Chihuahua • 43%

SOTOL & BACANORA

MEZCAL LIST


Raicilla, pronounced Rye-see-ya, is mezcal with a long history in the state of Jalisco. Made in one of two regions, La Costa (the coast) or La Sierra (the mountains), producers use wild agave from Jalisco, and roast them in aboveground clay or brick ovens, instead of pit roasting like mezcal. Expect insane flavour profiles ranging from gin-like qualities through to cheese - This stuff is rad! Tutsi, also from Jalisco, is an almost lost spirit made deep in the jungle. “Rediscovered” and bought to market by La Venenosa, Tutsi is made using Ancestral methods, and distilled only once, instead of twice.

ESTANCIA 15Maximiliana • La Estancia, Jalisco • 40%

LA VENENOSA COSTA DE JALISCO 21Amarillo (Rhodacantha) • Llano Grande, Jalisco • 45.5%

LA VENENOSA PUNTAS 37Maximiliana • Jacales, Jalisco • 63%

LA VENENOSA SIERRA DEL TIGRE DE JALISCO 22Inaequidens • La Manzanilla, Jalisco • 46.5%

LA VENENOSA SIERRA OCCIDENTAL DE JALISCO 17Maximiliana • Mascota, Jalisco • 42%

LA VENENOSA SUR DE JALISCO 24Cenizo Costeno • Tuxpan, Jalisco • 47%

LA VENENOSA TUTSI 29Masparillo • Tateikie, Jalisco • 38.8%

RAICILLA & TUTSI


Like most spirits, Tequila is usually diluted down to approximately 40% alcohol, however there are always exceptions to the rule. Alcohol is a vehicle for flavour and aroma, and these higher-proof expressions are some of our personal favourites!

ARETTE FUERTE 101 PROOF 17Blanco • Tequila Town, Jalisco • 50.5%

HERRADURA DIRECTO DE ALAMBIQUE 28Blanco • Amatitan, Jalisco • 55%

FORTALEZA STILL STRENGTH 21Blanco • Tequila Town, Jalisco • 46%

TAPATIO 110 PROOF 19Blanco • Arandas, Jalisco • 55%

ANCHO REYES Mexican Chile Aperitif 12

FERNET VALLET Mexican Fernet 12

AMARGO VALLET Mexican Amaro 13

HIGH PROOF TEQUILA

MEXICAN APERITIFS


Tequila, the most well known of agave spirits, is made from Agave Tequilana Weber; AKA the Blue Weber Azul. Traditionally, agaves are roasted in brick ovens, crushed, fermented, and distilled. Tequila can legally be produced in 5 different states. Many categorise into lowland vs highland, however we see too many exceptions to consider this a consistent guide in neither taste nor aroma. Like any agave spirit, the terroir in which Blue Agaves are grown will have a significant impact on their flavour.

BLANCO/PLATA/SILVER (Aged 0-2 months)

ARTE NOM SELECCION 1580 16Blanco • Jesús-María, Jalisco • 40%

DON FULANO 16Blanco • Atotonilco, Jalisco • 40%

ESPOLON 9.5Blanco • Arandas, Jalisco • 40%

FORTALEZA 18Blanco • Tequila Town, Jalisco • 40%

HERRADURA 12Plata • Amatitan, Jalisco • 40%

MILAGRO 10Silver • Tepatitlán de Morelos, Jalisco • 40%

MILAGRO SELECT BARREL RESERVE 16Silver • Tepatitlán de Morelos, Jalisco • 40%

OCHO ‘PUERTA DEL AIRE’ 16Blanco • Arandas, Jalisco • 40%

TROMBA 11Blanco • Arandas, Jalisco • 40%

TEQUILA LIST


REPOSADOS (Aged 2-12 months)

ARETTE SUAVE 20Reposado • Tequila Town, Jalisco • 38%

ARTE NOM SELECCION 18Reposado • Arandas, Jalisco • 40%

FORTALEZA 21Reposado • Tequila Town, Jalisco • 40%

HERRADURA 14Reposado • Amatitan, Jalisco • 40%

AÑEJO (Aged 1-3 years)

ARETTE SUAVE 23 Añejo • Tequila Town, Jalisco • 38%

ARTE NOM SELECCION 1146 21Añejo • Arandas, Jalisco • 40%

CASAMIGOS 15Añejo • Jesús-María, Jalisco • 40%

DON JULIO 1942 28Añejo • Atotonilco, Jalisco • 38%

FORTALEZA 29Añejo • Tequila Town, Jalisco • 40%

TROMBA 16Añejo • Arandas, Jalisco • 40%

EXTRA AÑEJO (Aged 3+ years)

FUENTESECA RESERVA EDAD 9 AÑOS 54Extra Añejo • Atotonilco El Alto, Jalisco • 43%

OCHO EL REFUGIO 30Extra Añejo • Arandas, Jalisco • 40%

TEQUILA LIST

22

VINO DE MEZCAL

Spanish colonists referred to agave distillates throughout Mexico as Vino de Mezcal, and in many ways Mezcal does share similarities with wine.

While there are many different grape varietals and production methods, any beverage fermented from grapes is a wine. Similarly, while there are many different agave varietals and production methods, any beverage distilled from agave is a Mezcal.

Just as the Hill of Hermitage is famous for producing great Syrah wine in France, The Mexican state of Durango grows Agave Cenizo wild in the mountains, with terroir and micro-climate playing a major role in the flavour of both of these plants.

Unlike Wine or Whisky however, Mezcal is not made from a plant that can be harvested annually. Instead, Agave takes around 8 years to mature, with some even known to take 25+ years. If terroir plays a major role in a grape’s 1 year of growth, imagine the impact it has on Agave over 25 years. What’s more, once you harvest agave, it dies.

DENOMINACIÓN DE ORIGEN

Like Champagne, Mezcal has its own Denominación de Origen (DO), meaning it can only lawfully be produced in certain regions of 9 Mexican states. Mexico’s other agave spirits Tequila, Raicilla, Bacanora, and Sotol also have their own DO’s.

And just to make it confusing, the word Mezcal is also used as the blanket term for all distillates made from agave – Eg. Tequila and Raicilla are both ‘Mezcals’.

REGIONALITY & TERROIR

23

COOKING:

Once harvested, piñas are usually roasted in an underground oven called a horno, lined with volcanic rocks and hot coals. It is insulated with spent agave fibres and dirt, and left to roast for up to a week. As with all of these steps, this varies depending on the Mezcalero.

CRUSHING:

Once the piñas are cooked, they are crushed to extract the aguamiel (which translates to honey-water) for fermentation. This is commonly done by horse drawn tahona, which is a heavy stone wheel. One of our favourite Mezcaleros however, crushes his agave inside a wooden canoe with large wooden mallets, alternating turns with his young daughters – this is hard work!

FERMENTATION:

This is the process in which wild yeasts convert sugar into alcohol, creating many of the mind-blowing flavours and aromas we enjoy. Just like our own backyards, every palenque (distillery) has its own unique cocktail of yeasts floating around the air, making natural fermentation a beautiful and hyper-local process. Many different vessels are used for fermentation, most commonly large wooden vats. If you ever come across a bovine (cowhide) fermentation, be sure to give it a try.

DISTILLATION:

Several types of distillation have been introduced to Mexico throughout history - A fascinatingly ancestral process, Mezcaleros generally use stills made from ceramic, wood, copper and stainless steal, among other makeshift materials. Mezcal is traditionally distilled twice to around 45% – 55% ABV, this percentage being measured by eye as the Mezcalero watches bubbles, called perlas, forming when pouring the mezcal from a height.

MEZCAL PRODUCTION

SONORA

MEZCAL STATES

OAXACA, GUERRERO, DURANGO,

MICHOACAN, SAN LUIS POTOSI, GUANAJUATO,

TAMAULIPAS, ZACATECAS Y PUEBLA

TEQUILA STATES

JALISCO, MICHOACAN, NAYARIT,

TAMAULIPAS Y GUANAJUATO

SOTOL STATES

CHIHUAHUA, DURANGO Y COAHUILA

BACANORA STATES

SONORA

CHIHUAHUA

COAHUILA

DURANGO

ZACATECAS

NAYARIT

JALISCO

TAMAULIPAS

SAN LUIS POTOSI

GUANAJUATO

PUEBLA

MICHOACAN

GUERRERO

OAXACA

LA M

APA

e l gm e n u de a ave · del maguey san jose rio minas ‘vino de mezcal series’ 21 espadin ......

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