Post on 21-Apr-2020
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.