Agave Type: Barril Region: Santa Catarina Minas, Oaxaca Maestro Mezcalero: Don Lorenzo Angeles, Edgar Angeles Proof: 100 Proof, 50% ABV Tasting Notes: Full-bodied with notes of tropical fruit and vanilla. Details: Crafted from distinctive barrel shaped 15-year-old agave Barril, and twice distilled in clay pots.

Agave Type: Cenizo (Tobal) Region: Nombre de Dios Maestro Mezcalero: Ventura Gallegos Proof: 94 Proof, 47% ABV Tasting Notes: Floral aromas, leather, wet clay, fruit, buttery notes, coriander. Details: A certified trade blanco mezcal distilled from 100% maguey cenzio, in a copper pot still.

Agave Type: Cenizo (Tobal) Region: Xochipala, Guerrero Maestro Mezcalero: Don Oscar Obregon Proof: 90 Proof, 45% ABV Tasting Notes: Tropical fruits, papaya, subtle smoke. Details: Leyenda Guerrero is from wild agave Cupreata that grow in a grove of oak trees. They take 7-10 years to mature.

Agave Type: Salmiana Region: Santa Isabel, San Luis Potos Maestro Mezcalero: Ventura Gallegos Proof: 96 Proof, 48% ABV Tasting Notes: Spice, jalapeno, bell peppers, sweet notes and strong mineral elements. Details: Crafted from Salmiana from the arid central Potosino plateau. Harvested sustainably and ethically, fermented naturally, and distilled in copper pot stills.

Agave Type: Agavemarmorata & macrocantha Region: Tehuacn, Puebla Maestro Mezcalero: Ventura Gallegos Proof: 90 Proof, 45% ABV Tasting Notes: Sweet cooked agave, sea salt, mineral iodine notes, slightly peaty, long finish. Details: Dedicated to most important national parks in Mexico. Crafted from a special mezcal blend from the Tehuacn-Cuicatln reserve, in Pueblo; regional magueyes, agave marmorata and agave macrocantha.

The flagship expression of the Real de Minas Distillery, Don Amado Rústico is made using the historic method of slowly roasting fully-mature Espadín maguey hearts on firewood embers, before natural fermentation with airborne yeast and a slow double-distillation in ceramic pot stills.

The minero clay-pot still is quite prevalent on the nose with aromatics leaning towards ash, crushed walnuts, roasted corn, and savory spices. A bright, citrus Espadín maguey palate is well balanced against notes of caramel, butterscotch and fresh herbs.

• Master Distiller: Germán Bonifacio Arellanes
• Approx. 26 Bx Sugars from Angustofolia Haw Espadín maguey grown at 4,800' in municipio of Sta. Catarina Minas, Oaxaca
• Halved & quartered (cogollo removed) agave earthen roasted for four days using mix of guamúchil and mesquite wood
• Cooked maguey macerated with proprietary blade spindle destrozadora shredder
• Fermented together with bagaso in 1,400L pine wood vats using airborne yeast strains
• Double distilled in burner heated ceramic pot stills to approx. 53% ABV and reduced with triple distilled demineralized water
• No aging, bottled at 47% ABV

A regal take on what many consider to be an essentially rustic distillate, Don Amado Añejo shows amazing complexity beyond simple smoke, and is a great example how barrel flavors can complement rather than mask agave’s wild charms.

Savory, mesquite aromas hint at barbecue and toasted cayenne pepper, while flavors flow between layers of baked stonefruit from the brandy barrel aging. Palate continues in similar form with notes of grilled pineapple, and the finish shows a long, bright and refreshing saline minerality.

• Master Distiller: Germán Bonifacio Arellanes
• Approx. 26 Bx Sugars from Angustofolia Haw Espadín maguey grown at 4,800' in municipio of Sta. Catarina Minas, Oaxaca
• Halved & quartered (cogollo removed) maguey earthen roasted for four days using mix of guamúchil and mesquite wood
• Cooked maguey macerated with proprietary blade spindle destrozadora shredder
• Fermented together with bagaso in 1,400L pine wood vats using airborne yeast strains
• Double distilled in burner heated ceramic pot stills to approx. 53% ABV and reduced with triple distilled demineralized water
• Minimum eighteen month aging in American White Oak formerly used for Pedro Domecq Mexican Brandy (longer if necessary for proper oak extraction), bottled at 43.5% ABV

Rustic and refined, Don Amado Arroqueño is made from an enormous maguey species that requires 18 years to mature but is cultivatable, so ecologically sustainable while simultaneously wildly exotic and delicious.

Bright floral aromatics of caramelized maguey, leather and soft smoke lend structure to ripe, cooked yam fruit flavors. A supple mouthfeel delivers quince, persimmon, lemon verbena and kaffir, juxtaposed with layered chocolate, espresso and savory spice with balanced minerality and savory roast characteristics.

• Master Distiller: Germaín Arellanes Arellanes
• Made 100% from Arroqueño maguey grown at 4,800' in the town of San Pablo Apostol, Oaxaca
• Halved & quartered (cogollo removed) agave earthen roasted for four days using mix of guamúchil and mesquite wood
• Cooked maguey macerated with proprietary blade spindle destrozadora shredder
• Fermented together with bagaso in 1,400L pine wood vats using airborne yeast strains
• Double distilled in ceramic pot stills to approx. 53% ABV and reduced with triple distilled demineralized water, no tails
• No aging, bottled at 46% ABV

It is the steward of our pursuit of a better world, the flag bearer for our holistic cycle From Seed to Sip. Naturally handcrafted using the finest 8-year-old agave Espadín found in the mountains of Oaxaca, Amarás Espadín invites you into a world of smoothness.

Tasting Note

On the nose: Subtle citrus aroma of bergamot and a slight but sweet touch of cherry blossom.
On the palate: Touch of santal wood at the start, closing with a hint of sweet ripe mango.
Finish: A velvety and salted texture before a small cinnamon touch takes over.

It is a bridgeway to a range of possibilities in flavors and aromas that the biodiversity of agaves can offer. It sets in motion a journey into a universe of intricate flavors, deriving from the richness in the different species of wild agaves, carrying richer characteristics and bring to life unusual herbaceous notes that take you on an excursion into the forests of Guerrero.

Tasting Notes

On the nose: Gentle notes of pumpkin seeds, leather, and cacao.
On the palate: A bold, bright, and herbaceous flavors of bell pepper and spice.
Finish: A great and fresh zest, leaving a small peppery spice on the mid-palate.

Agave Type: Espadn Region: Santiago Matatlan, Oaxaca Maestro Mezcalero: Juan Jose Mendez Proof: 80 Proof, 40% ABV Tasting Notes: Delicate smoky flavor with sweet, flowery, spicy notes and a long finish. Details: Artisinally crafted in small-batches from 100% Agave Espadn. Double-distilled.

Agave Type: Espadn Region: Santiago Matatlan, Oaxaca Maestro Mezcalero: Juan Jose Mendez Proof: 80 Proof, 40% ABV Tasting Notes: Balanced and refined taste with floral, vanilla flavors and a hint of oak. Details: Artisinally crafted in small-batches from 100% Agave Espadn. Double-distilled, and aged for 8 months in new, lightly toasted American white oak barrel.

Agave Type: Espadn Region: Santiago Matatlan Maestro Mezcalero: Juan Jose Mendez Proof: 80 Proof, 40% ABV Tasting Notes: Layers of flavor, light spicy caramel sweetness. Details: Artisinally crafted in small-batches from 100% Agave Espadn. Double-distilled, and aged for 16 months in new, lightly toasted American white oak barrels.

Character, distinction, and beauty in one piece. Clase Azul Mezcal Durango is made from Cenizo Agave, an agave varietal that grows wild in the state of Durango in Northern Mexico. The combination of mineral-rich soil and water from natural springs give it a distinctive and smoky character with complex flavor notes.   The distillation process faithfully follows artisanal methods to create a unique profile and pays tribute to the ancient mezcal tradition. 

TASTING NOTES

COLOR: Bright crystalline with silver sparkles.

BODY: Medium.

AROMA: Citrus and herbal, green olive, cooked agave, and cloves.

FLAVOR: peanut, brown sugar, honey, wood, chocolate, and notes of ripe fruit.

PAIRING

> Fatty fish and shellfish (scallops, lobster, shrimp, octopus, salmon, tuna, and mahi mahi) cooked with sweet and sour sauces (tamarind and mango).

> Melba bread with avocado and aged cheeses (grana padano, parmesan, or pecorino romano).

> Ruby or white chocolate with salted nuts, mango, or citrus jam.

Agave Type: Espadn Region: Valles Centrales Maestro Mezcalero: Paciano Cruz Nolasco Proof: 87 Proof, 47% ABV Tasting Notes: Spicy, fruity and smoky, citrus, tropical fruits, peppercorn, herbaceous notes, smooth, creamy, and warming, clean finish. Details: Crafted from 7 to 8-year old agave Espadn, roasted with Mezquite, Quebrachi, and Huamuchil wood for 3-8 days. Crushed using a horse drawn tahona. open-vat fermentation. Distilled in a copper pot still.

Agave Type: Espadn Region: Valles Centrales Maestro Mezcalero: Faustino Garcia Vasquez Proof: 82 Proof, 46% ABV Tasting Notes: Medium nose, complex flavors, citrus. A long, smooth finish with overtones of mint. Details: Produced in a desert/tropical micro-climate at 5052 ft. Crafted from 7 to 8-year old agave Espadn, roasted with Mezquite, and oak wood for 4-5 days. Distilled in a copper pot still.

Agave Type: Arroqueo Region: Valles Centrales, Oaxaca Maestro Mezcalero: FlorencioDon Lencho Laureano Carlos Sarmiento & Luis Carlos Vasquez Proof: 98 Proof, 49% ABV Tasting Notes: Luscious cantaloupe, baking chocolate, vegetal notes, reminiscent of fresh green beans, with savory medium to long finish. Details: Crafted from semi-wild agave Arroqueo, this limited edition expression is dedicated to Thor Heyerdahl. roasted in a conical pit over hot rocks, buried with earth for three days, open air fermentation, twice-distilled slowly in an ancient bamboo clay still method. Only 360 bottles made.

Agave Type: Madrecuixe Region: San Luis Del Rio, Oaxaca Maestro Mezcalero: Paciano Cruz Nolasco Proof: 94 Proof, 47% ABV Tasting Notes: Banana leaf, green papaya, just-mown alfalfa, tarragon and fresh cut bamboo, give way to circus peanuts and sweet, fresh-forward tropical fruits of mango, pineapple and chicozapote. This extremely rare wild mezcal is silky, elegant, medium-bodied, with a long, dry, clean, dusty finish. Details: This special limited edition is crafted in the remote San Luis del Rio, Oaxaca. The wild, tall cylindrical Madrecuixes are matured for 10-15 years. Earth-roasted, open-air fermented, twice distilled,and unblended the original, centuries-old Oaxacan, hand- crafted way.

Agave Type: Tepextate Region: Sierra Norte, Oaxaca Maestro Mezcalero: N/A Proof: 90 Proof, 45% ABV Tasting Notes: Candiedfruit on the nose, banana taffy, sugar.Passion fruit and marzipan, with a light cinnamonnote of canela (organic Mexican sugar). Floral notes of honeysuckle. Details: Crafted from wild Tepextate (agaveMarmorata) grown at a high altitude,almost vertical out of rocky mountainside.Crushed by a horse-drawn tahona. Distilled in a copper pot still.

The maguey Papalometl is named in Nahuatl for the butterfly (papalotl), Scientific name: agave Cupreata and looks like a giant Tobala. Distillation takes place in a stainless pot with a clay condensor and Carrizo (Mexican bamboo) tube. Earthy, dark and delicious. The nose is like sinking into a rich leather chair. A palate of leather, slate, a hint of black olive and meatiness. A medium long finish starting with slightly sweet notes of dark dried black cherries that gives way to an earthy, savory mushroom.