MEXICO
ABOUT
In 2014 Mezcaleros Juan Claudio and Juan Manuel built their distillery in the heart of Oaxaca after years of studying the techniques of mezcal masters who have been practicing the craft for generations. Located in the beautiful cloud forests in the mountains of the Sola de Vega region of Oaxaca, this distillery is the cornerstone of a whole vision. This vision includes the preservation and sustainable use of all the resources used in the production of the spirits. Our initiatives include a multi-varietal seed bank, and reforestation programs that promote sustainable cultivation methods. This vision also guides our production practices which follow biodynamic principles and when possible, utilize solar energy, the composting of spent agave pulp, and even converting unusable distillate to be used as a fuel source to power our facil-ity’s machinery. Our three mezcals are brought to this facility in the final stages of production from each maestro’s personal production site. From here we work with the dis-tillers to perfect and bottle the final distillate. The spirits that come out of our distillery have imbued in them the pride and the knowledge of what is arguably the biggest and most valuable export Mexico has, its culture and its flavor. Each label includes important details that emphasize regionally nuanced production methods, and terroir driven characteristics pertaining to soil types, agave variet-als, and specific growing sub-regions.
BRANDS AVAILABLE
CUPREATA
This varietal, also known as maguey Papalote, is harvested at 1,000 meters above sea level in Guerrero where it grows wild. Each plant is chosen one by one at its perfect maturity between 7 and 9 years of growth. The chernozem soil contributes a unique minerality to a bright, citrus forward flavor profile and soft mouthfeel.
type: Mezcal | proof:83
DURAGENSIS
This varietal, the maguey Cenizo, is harvested at 800 meters above sea level in Durango in its 9th year of maturation. It is then cooked for 4 days, shredded and pressed, then is left to ferment in large open concrete basins. Two distillations showcase a savory profile that evokes notes of salt and brine.
type: Mezcal| proof:83
SALMIANA
This varietal is harvested in the wild in Salinas and San Luis at 2150 meters above sea level. Its perfect maturation is at 10 years. It is then cooked for 3 days in a pit lined with river stones and clay. Specific steps in the cooking and fermenting of the agave, result in a unique flavor profile with pronounced notes of cooked fruit, and deep minerality.
type: Mezcal | proof:83
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