VARIETALS

 
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DON RAFAEL

Zitlala is the main town of the State of Guerrero. Don Rafael Cuenca is a fourth generation Maestro. He harvests the agaves from the Rio Balsas riverside where the papalotes grow wildly. He cooks the piñas in a oven made out of volcanic rocks like it has been done for the last 400 years. He ferments the toasted piñas in Ayacuite wood tinas without chemical controls. You will find very specific citric and spicy notes from this mezcal, because in Zitlala the chernozem soil has a particular mineral blend.

 
 
 

DON JORGE

El venado is a 140 total population town in the state of Durango. Don Jorge Garcia is a third generation Maestro. He harvests the agaves from the hill backs within his own property close to the Nombre de Dios River. He cooks the piñas in an oven made out of volvanic rocks like it has been done for the last 400 years. He ferments the toasted piñas in wood tinas without chemical controls and distills in a clay still. You will find very specific notes from this mescal, three generations of mezcaleros with their own ways will do that to the liquid.

The Aged cheese smell is signature.

 
 
 

DON JOSE

Salinas is the western Mezcal producer town of the State of San Luis. Don Jose Acosta learned the trade from his father, he harvests the agaves from the plateau where the real desert and the mountains meet. Sin ce the end of the 19th century the mescal is produced in haciendas, true cathedrals with their own specific rituals. Even today he keeps the steps of the process for himself. The result is superb. You will find citric and creamy notes from this mezcal, the refinement of the hacienda process delivers sharp notes.