WHAT IS MEZCAL?
The word “Mezcal” has its origin in the Nahuatl language, comes from the term “Mexcalli” and is derived from the word “Metl” which means Maguey and Ixcalli which means “cooked”. The term “mixture” refers to the cooked maguey that the inhabitants of Mesoamerica used as food.
Mezcal represents THE LIQUID CULTURE OF MEXICO and is the most valuable drink in our country.
the process
sowing
JIMA
cooking
grinding
fermentation
distilation
bottling
papalometl
PUEBLA
MEZCAL: Young, Traditional
100% AGAVE
CATEGORY: Mezcal Artesanal
VARIETY: Papalometl / A. Potatorum
MATURATION: 9 years
CLASS: young.
Vol.: 44 degrees
NET CONTENT: 750 ml national
COUNTRY OF ORIGIN: Mexico
STATE: Puebla
MEZCALERA REGION: Mixteca
PRODUCER MUNICIPALITY: Tecali de Herrera
Tasting notes:
On the nose it presents notes of herbal oyamel forest, honey, chamomile, orange blossom, jasmine, pineapple syrup.
On the palate it has notes of green apple, chamomile, jasmine, orange blossom, peach syrup, star anise, lime-lemon and pineapple.
Soft in Throat.
espadín
puebla
Maestro Mezcalero: Benjamín Morales García
State and Area: Oaxaca, San Dionisio Ocotepec
Local name of the agave: Espadín
Graduation: 40% Alc. Vol.
Species to which it belongs: Angustifolia
Oven Type: Conical stone oven
Wood used in cooking: Oak wood
Fermentation tub type: Pine wood
Type of distiller: Copper still
Type of grinding: Egyptian Mill
Number of distillations: 2 destilations
TEPEZTATE
OAXACA
MAGUEY MATURATION TIME: 12 years
STATE AND AREA: Oaxaca, San Dionisio Ocotepec
MASTER MEZCALERO: Benjamín Morales García
GRADUATION: 47% Alc. Vol.
OVEN TYPE: Conical stone oven
WOOD USED IN COOKING: Oak wood
FERMENTATION TUB TYPE: Pine wood
TYPE OF DISTILLER: Copper still
GRINDING TYPE: Egyptian Mill
NUMBER OF DISTILLATIONS: 2 distillations
Tasting notes:
Intense presence of flavors due to the maturation of agave (over twelve years old), earthy herbal touches and a feeling of aftertaste to roots.
CUISHE
OAXACA
SPECIES: Agave Karwinskii
MAGUEY MATURATION TIME: 12 years
STATE AND AREA: Oaxaca, San Dionisio Ocotepec
MASTER MEZCALERO: Benjamín Morales García
GRADUATION: 47% Alc. Vol.
OVEN TYPE: Conical stone oven
WOOD USED IN COOKING: Oak wood
FERMENTATION TUB TYPE: Pine wood
TYPE OF DISTILLER: Copper still
GRINDING TYPE: Egyptian Mill
NUMBER OF DISTILLATIONS: 2 distillations
Tasting notes:
Citrus tones with touches of herbaceous freshness, flavor with a cinnamon beak and quite aromatic, dense and soft on the palate.
ESPADÍN
oaxaca
Maestro Mezcalero: Benjamín Morales García
State and Area: Oaxaca, San Dionisio Ocotepec
Local name of the agave: Espadín
Graduation: 40% Alc. Vol.
Species to which it belongs: Angustifolia
Oven Type: Conical stone oven
Wood used in cooking: Oak wood
Fermentation tub type: Pine wood
Type of distiller: Copper still
Type of grinding: Egyptian Mill
Number of distillations: 2 distillations
Tasting notes:
On the nose it has notes of: forest, walnut, hazelnut and ocote wood.
On the palate it presents notes of hazelnut, chocolate, prunes at the beginning, herbal with forest notes, in the middle body it ends with notes of agave highlighting the caramel.
Soft in Throat.
RECOMMENDATIONS
- Once uncorked, let breathe for 2 minutes before serving.
- Do not shake the bottle or in the glass.
- Serve in a wide-mouthed glass.
- Taste it with minimal drinks, from the tip of the tongue to the palate and from the palate to the throat, close breath by nose, inhale air through the mouth, wait 10 seconds and release in a single puff, enjoy how the aromas of wood, agave and maturation rise, wait for the notes of sweet and fresh.
- Keep in a space at room temperature, avoid natural or artificial light.
