A well-rounded, approachable mezcal for those finding their way in the mezcal category.

DESCRIPTION
 
Tasting Notes: Floral, Smoke, Mineral, Dry, Earth, Green

Batch/Quantity Information: 400 liters per batch

Maestro: Erasto Hernandez Martinez
Location: Tlacolula de Matamoros, Oaxaca
Agave Origin: Tlacolula de Matamoros, Oaxaca
ABV/Proof: 40.2% – 80.4 Proof 

Roast Time: ~72 Hours
Resting Time (between cook and crush): 15 days
Roast Type: Traditional horno (earthen oven)
Wood Type: Oak

Maturation Time: Espadin – (Agave Angustifolia): ~7 years
Maturation Time: Cuishe – (Agave Karwinskii): ~9 years
Crush Type: Donkey Pulled Stone Tahona Wheel 

Fermentation Time: 8 days (temperature dependent)
Fermentation Tank Type: Wood – oak
Copper Pot Still: Double Distillation

Terroir Notes: Erasto roasts the pinas with a 40lb bag of chilies including pasilla, ancho, guajillo.  

Among the rarest agave varietals, our Arroqueño Mezcal is distilled from wild agave piñas cultivated for two decades in fertile soil. With tasting notes of tropical fruit, black pepper, and citrus rind, this exceptional spirit is meant to be enjoyed from a copita, shared with friends who value the craftsmanship of exquisite mezcal.

Arroqueño

Agaves: Pure Arroqueño

Tropical fruits. Black pepper. Citrus rind. The wild agave piñas mature 30 years in the soil before we transform them into this very rare spirit. Sip this one out of a copita, with good friends who know great mezcal

A mezcal made for cocktails, mineral, bright, grown and produced in Ejutla la Noria.

DESCRIPTION

Tasting Notes: Green, Vegetal, Smoke, Earth, Spice, Mineral, Dry

Batch/Quantity Information: ~5000 Liters
Maestro: Juan Pacheco Santos
Location: Ejutla La Noria Sec 13 – grown, harvested, crushed, fermented, distilled.
ABV/Proof: 44% – 88 Proof 

Roast Time: 60 hours
Resting Time (between cook and crush): 1 hour
Roast Type: Traditional horno (earthen oven)

Wood Type:  Huamuchil
Maturation Time (Agave Angustifolia): 7 years
Crush Type: Bull Pulled Stone Tahona Wheel

Fermentation Time: 8 – 10 days (temperature dependent)
Fermentation Tank: Wood –  Cypress – Sabino or Ahuehuete
Double Plated Copper Pot Still: One Distillation 

Terroir Notes: Our Cypress fermentation tanks within our palenque are surrounded by tropical fruit trees endemic to Ejutla. These trees shed their yeast and pollen with add nuance and yeast strains into the fermentation process. 

Over many years and several trips to Oaxaca, partners from both sides of the border went in search of an expertly crafted, “go-to”, everyday mezcal…and we couldn’t find it…so we made our own. We sought out maestro mezcaleros who share our passion to be the best at what they do and decided the name should resonate with quality and passion – and THE PRODUCER was born.

A terroir-driven testament to time spent maturing in Sierra Sur. Made for sipping.

TASTING NOTES: Tasting Notes: Citrus, Jalapeno, Smoke, White Pepper, Mineral, Earth, Salt

Terroir Notes: the oak fermentation tanks are surrounded by a robust garden filled with lush flowers and fruits.