EXPRESSIONS
SOTOL CRUZ
Plant:
dasylirion (wild)
Region:
Mezquital, Durango
Oven:
conical Underground
Fermentation:
pine wood underground batteries
Destilation:
twice in copper, wood and pitayo cactus
Family:
de la Cruz
Mash:
by axe
Water Source:
spring
THE FAMILY
The family makes this anomalus mezcal in the colder mountain regions of Santiago a few outside of Monterrey, Nuevo Leon. Due to the colder climate, a large amount of pulque is added to the fermentation instead of water, the final mix is about 40% roasted agave fiber and 60% pulque. While the main Agave asperrima “Cenizo” and Agave gentryi. In most productions the family uses primarily Agave americana and the occasiona gentry, this betch is compromised of Agave americana. These producers hand mash the cooked agave in small rock lined pit with a wooden mallet (Seen in picture above).
THE PLANT
Agave americana or “Maguey de Castilla” as it is referred to in this region is mashed in the small pit and fermented directly in pulque without the addition of water. The addition of large amounts of pulque to the fermentation set this mezcal far apart from any other in terms of aroma and flavor; you may find notes of fresh corn, mango, clover, papaya and lactic acids.
VERDE NUEVO LEON
Agave:
gentryi (wild)
Region:
Aramberri, Nuevo León
Oven:
conical Underground
Fermentation:
in wood tanks
Destilation:
twice in stainless steel
Family:
Rámirez
Mash:
by mazo (mallet) and torniquete to obtain juice
Water Source:
None, only pulque
THE FAMILY
The family makes this anomalus mezcal in the colder mountain regions of Santiago a few outside of Monterrey, Nuevo Leon. Due to the colder climate, a large amount of pulque is added to the fermentation instead of water, the final mix is about 40% roasted agave fiber and 60% pulque. While the main Agave asperrima “Cenizo” and Agave gentryi. In most productions the family uses primarily Agave americana and the occasiona gentry, this betch is compromised of Agave americana. These producers hand mash the cooked agave in small rock lined pit with a wooden mallet (Seen in picture above).
THE PLANT
Agave americana or “Maguey de Castilla” as it is referred to in this region is mashed in the small pit and fermented directly in pulque without the addition of water. The addition of large amounts of pulque to the fermentation set this mezcal far apart from any other in terms of aroma and flavor; you may find notes of fresh corn, mango, clover, papaya and lactic acids.
BACANORA DE BARRANCO
Agave:
Yaquiana (wild)
Region:
San Pedro de las Cuevas, Sonora
Oven:
cilindrical Underground
Fermentation:
Barranco ( underground clay and stone pits)
Destilation:
twice in copper and steel
Family:
Encinas
Mash:
mechanical grind
Water Source:
well
THE FAMILY
The family makes this anomalus mezcal in the colder mountain regions of Santiago a few outside of Monterrey, Nuevo Leon. Due to the colder climate, a large amount of pulque is added to the fermentation instead of water, the final mix is about 40% roasted agave fiber and 60% pulque. While the main Agave asperrima “Cenizo” and Agave gentryi. In most productions the family uses primarily Agave americana and the occasiona gentry, this betch is compromised of Agave americana. These producers hand mash the cooked agave in small rock lined pit with a wooden mallet (Seen in picture above).
THE PLANT
Agave americana or “Maguey de Castilla” as it is referred to in this region is mashed in the small pit and fermented directly in pulque without the addition of water. The addition of large amounts of pulque to the fermentation set this mezcal far apart from any other in terms of aroma and flavor; you may find notes of fresh corn, mango, clover, papaya and lactic acids.
MADRECUIXE TUMBADO
Agave:
karwinskii (wild)
Region:
Miahuatlán, Oaxaca
Oven:
conical Underground
Fermentation:
sabino wood tanks
Destilation:
single in copper with refrescadera
Family:
Jarquín
Mash:
by mallet
Water Source:
well
THE FAMILY
The family makes this anomalus mezcal in the colder mountain regions of Santiago a few outside of Monterrey, Nuevo Leon. Due to the colder climate, a large amount of pulque is added to the fermentation instead of water, the final mix is about 40% roasted agave fiber and 60% pulque. While the main Agave asperrima “Cenizo” and Agave gentryi. In most productions the family uses primarily Agave americana and the occasiona gentry, this betch is compromised of Agave americana. These producers hand mash the cooked agave in small rock lined pit with a wooden mallet (Seen in picture above).
THE PLANT
Agave americana or “Maguey de Castilla” as it is referred to in this region is mashed in the small pit and fermented directly in pulque without the addition of water. The addition of large amounts of pulque to the fermentation set this mezcal far apart from any other in terms of aroma and flavor; you may find notes of fresh corn, mango, clover, papaya and lactic acids.
SOTOL LOPEZ
Plant:
dasylirion wheeleri (wild)
Region:
Madera, Chihuahua
Oven:
conical Underground
Fermentation:
natural
Destilation:
twice in copper and pipope of wood
Family:
López
Mash:
by axe
Water Source:
spring
THE FAMILY
The family makes this anomalus mezcal in the colder mountain regions of Santiago a few outside of Monterrey, Nuevo Leon. Due to the colder climate, a large amount of pulque is added to the fermentation instead of water, the final mix is about 40% roasted agave fiber and 60% pulque. While the main Agave asperrima “Cenizo” and Agave gentryi. In most productions the family uses primarily Agave americana and the occasiona gentry, this betch is compromised of Agave americana. These producers hand mash the cooked agave in small rock lined pit with a wooden mallet (Seen in picture above).
THE PLANT
Agave americana or “Maguey de Castilla” as it is referred to in this region is mashed in the small pit and fermented directly in pulque without the addition of water. The addition of large amounts of pulque to the fermentation set this mezcal far apart from any other in terms of aroma and flavor; you may find notes of fresh corn, mango, clover, papaya and lactic acids.
CENIZO
Agave:
durangensis (wild)
Region:
Mezquital, Durango
Oven:
conical Underground
Fermentation:
pine wood underground batteries
Destilation:
twice in copper, wood and pitayo cactus
Family:
de la Cruz
Mash:
by axe
Water Source:
spring
THE FAMILY
The family makes this anomalus mezcal in the colder mountain regions of Santiago a few outside of Monterrey, Nuevo Leon. Due to the colder climate, a large amount of pulque is added to the fermentation instead of water, the final mix is about 40% roasted agave fiber and 60% pulque. While the main Agave asperrima “Cenizo” and Agave gentryi. In most productions the family uses primarily Agave americana and the occasiona gentry, this betch is compromised of Agave americana. These producers hand mash the cooked agave in small rock lined pit with a wooden mallet (Seen in picture above).
THE PLANT
Agave americana or “Maguey de Castilla” as it is referred to in this region is mashed in the small pit and fermented directly in pulque without the addition of water. The addition of large amounts of pulque to the fermentation set this mezcal far apart from any other in terms of aroma and flavor; you may find notes of fresh corn, mango, clover, papaya and lactic acids.
CUCHARILLA
Plant:
dasylirion serratifolium(wild)
Region:
Mixteca Alta, Oaxaca
Oven:
conical Underground
Fermentation:
food grade plastic bin
Destilation:
twice in hybrid steel and clay pots
Family:
Monjarraz
Mash:
mallet
Water Source:
spring
THE FAMILY
The family makes this anomalus mezcal in the colder mountain regions of Santiago a few outside of Monterrey, Nuevo Leon. Due to the colder climate, a large amount of pulque is added to the fermentation instead of water, the final mix is about 40% roasted agave fiber and 60% pulque. While the main Agave asperrima “Cenizo” and Agave gentryi. In most productions the family uses primarily Agave americana and the occasiona gentry, this betch is compromised of Agave americana. These producers hand mash the cooked agave in small rock lined pit with a wooden mallet (Seen in picture above).
THE PLANT
Agave americana or “Maguey de Castilla” as it is referred to in this region is mashed in the small pit and fermented directly in pulque without the addition of water. The addition of large amounts of pulque to the fermentation set this mezcal far apart from any other in terms of aroma and flavor; you may find notes of fresh corn, mango, clover, papaya and lactic acids.
AHL-MAI
Agave:
maximiliana baker (wild)
Region:
Mezquital, Durango
Oven:
conical Underground
Fermentation:
pine wood underground batteries
Destilation:
twice in copper, wood and quiote (agave flower)
Family:
García
Mash:
by axe
Water Source:
spring
THE FAMILY
The family makes this anomalus mezcal in the colder mountain regions of Santiago a few outside of Monterrey, Nuevo Leon. Due to the colder climate, a large amount of pulque is added to the fermentation instead of water, the final mix is about 40% roasted agave fiber and 60% pulque. While the main Agave asperrima “Cenizo” and Agave gentryi. In most productions the family uses primarily Agave americana and the occasiona gentry, this betch is compromised of Agave americana. These producers hand mash the cooked agave in small rock lined pit with a wooden mallet (Seen in picture above).
THE PLANT
Agave americana or “Maguey de Castilla” as it is referred to in this region is mashed in the small pit and fermented directly in pulque without the addition of water. The addition of large amounts of pulque to the fermentation set this mezcal far apart from any other in terms of aroma and flavor; you may find notes of fresh corn, mango, clover, papaya and lactic acids.
TEPEMETE FLORES
Agave:
angustifolia (wild)
Region:
Mezquital, Durango
Oven:
conical Underground
Fermentation:
pine wood underground batteries
Destilation:
twice in copper, wood and quiote (agave flower)
Family:
Flores
Mash:
by axe
Water Source:
spring
THE FAMILY
The family makes this anomalus mezcal in the colder mountain regions of Santiago a few outside of Monterrey, Nuevo Leon. Due to the colder climate, a large amount of pulque is added to the fermentation instead of water, the final mix is about 40% roasted agave fiber and 60% pulque. While the main Agave asperrima “Cenizo” and Agave gentryi. In most productions the family uses primarily Agave americana and the occasiona gentry, this betch is compromised of Agave americana. These producers hand mash the cooked agave in small rock lined pit with a wooden mallet (Seen in picture above).
THE PLANT
Agave americana or “Maguey de Castilla” as it is referred to in this region is mashed in the small pit and fermented directly in pulque without the addition of water. The addition of large amounts of pulque to the fermentation set this mezcal far apart from any other in terms of aroma and flavor; you may find notes of fresh corn, mango, clover, papaya and lactic acids.
DE CASTILLA DURANGO
Agave:
No id (wild)
Region:
Mezquital, Durango
Oven:
conical Underground
Fermentation:
pine wood underground batteries
Destilation:
twice in copper, wood and quiote (agave flower)
Family:
Flores
Mash:
by axe
Water Source:
spring
THE FAMILY
The family makes this anomalus mezcal in the colder mountain regions of Santiago a few outside of Monterrey, Nuevo Leon. Due to the colder climate, a large amount of pulque is added to the fermentation instead of water, the final mix is about 40% roasted agave fiber and 60% pulque. While the main Agave asperrima “Cenizo” and Agave gentryi. In most productions the family uses primarily Agave americana and the occasiona gentry, this betch is compromised of Agave americana. These producers hand mash the cooked agave in small rock lined pit with a wooden mallet (Seen in picture above).
THE PLANT
Agave americana or “Maguey de Castilla” as it is referred to in this region is mashed in the small pit and fermented directly in pulque without the addition of water. The addition of large amounts of pulque to the fermentation set this mezcal far apart from any other in terms of aroma and flavor; you may find notes of fresh corn, mango, clover, papaya and lactic acids.
MASPARILLO FLORES
Agave:
maximiliana var. katharinae (wild)
Region:
Mezquital, Durango
Oven:
conical Underground
Fermentation:
pine wood underground batteries
Destilation:
twice in copper, wood and quiote (agave flower)
Family:
Flores
Mash:
by axe
Water Source:
spring
THE FAMILY
The family makes this anomalus mezcal in the colder mountain regions of Santiago a few outside of Monterrey, Nuevo Leon. Due to the colder climate, a large amount of pulque is added to the fermentation instead of water, the final mix is about 40% roasted agave fiber and 60% pulque. While the main Agave asperrima “Cenizo” and Agave gentryi. In most productions the family uses primarily Agave americana and the occasiona gentry, this betch is compromised of Agave americana. These producers hand mash the cooked agave in small rock lined pit with a wooden mallet (Seen in picture above).
THE PLANT
Agave americana or “Maguey de Castilla” as it is referred to in this region is mashed in the small pit and fermented directly in pulque without the addition of water. The addition of large amounts of pulque to the fermentation set this mezcal far apart from any other in terms of aroma and flavor; you may find notes of fresh corn, mango, clover, papaya and lactic acids.
SOTOL FLORES
Plant:
dasylirion (wild)
Region:
Mezquital, Durango
Oven:
conical Underground
Fermentation:
pine wood underground batteries
Destilation:
twice in copper, wood and quiote (agave flower)
Family:
Flores
Mash:
by axe
Water Source:
spring
THE FAMILY
The family makes this anomalus mezcal in the colder mountain regions of Santiago a few outside of Monterrey, Nuevo Leon. Due to the colder climate, a large amount of pulque is added to the fermentation instead of water, the final mix is about 40% roasted agave fiber and 60% pulque. While the main Agave asperrima “Cenizo” and Agave gentryi. In most productions the family uses primarily Agave americana and the occasiona gentry, this betch is compromised of Agave americana. These producers hand mash the cooked agave in small rock lined pit with a wooden mallet (Seen in picture above).
THE PLANT
Agave americana or “Maguey de Castilla” as it is referred to in this region is mashed in the small pit and fermented directly in pulque without the addition of water. The addition of large amounts of pulque to the fermentation set this mezcal far apart from any other in terms of aroma and flavor; you may find notes of fresh corn, mango, clover, papaya and lactic acids.
DE CASTILLA N.L.
Agave:
Americana sub. Americana (wild)
Region:
Santiago, Nuevo León
Oven:
Conical Underground
Fermentation:
Natural with pulque
Destilation:
Twice in copper
Family:
Torres
Mash:
by mazo (mallet)
Water Source:
None, only pulque
THE FAMILY
The family makes this anomalus mezcal in the colder mountain regions of Santiago a few outside of Monterrey, Nuevo Leon. Due to the colder climate, a large amount of pulque is added to the fermentation instead of water, the final mix is about 40% roasted agave fiber and 60% pulque. While the main Agave asperrima “Cenizo” and Agave gentryi. In most productions the family uses primarily Agave americana and the occasiona gentry, this betch is compromised of Agave americana. These producers hand mash the cooked agave in small rock lined pit with a wooden mallet (Seen in picture above).
THE PLANT
Agave americana or “Maguey de Castilla” as it is referred to in this region is mashed in the small pit and fermented directly in pulque without the addition of water. The addition of large amounts of pulque to the fermentation set this mezcal far apart from any other in terms of aroma and flavor; you may find notes of fresh corn, mango, clover, papaya and lactic acids.
ENSAMBLE TRADICIONAL TAMAULIPAS
Agave:
aspérrima, americana and univittata (all wild)
Region:
San Carlos, Tamaulipas
Oven:
conical Underground
Fermentation:
natural
Destilation:
twice in stainless steel
Family:
Terán
Mash:
by trapiche (cane mill) to obtain juice
Water Source:
well
THE FAMILY
The family makes this anomalus mezcal in the colder mountain regions of Santiago a few outside of Monterrey, Nuevo Leon. Due to the colder climate, a large amount of pulque is added to the fermentation instead of water, the final mix is about 40% roasted agave fiber and 60% pulque. While the main Agave asperrima “Cenizo” and Agave gentryi. In most productions the family uses primarily Agave americana and the occasiona gentry, this betch is compromised of Agave americana. These producers hand mash the cooked agave in small rock lined pit with a wooden mallet (Seen in picture above).
THE PLANT
Agave americana or “Maguey de Castilla” as it is referred to in this region is mashed in the small pit and fermented directly in pulque without the addition of water. The addition of large amounts of pulque to the fermentation set this mezcal far apart from any other in terms of aroma and flavor; you may find notes of fresh corn, mango, clover, papaya and lactic acids.
LAMPARILLO
Agave:
asperrima (wild)
Region:
Nombre de Dios, Durango
Oven:
conical Underground
Fermentation:
sabino wood underground batteries
Destilation:
twice in copper and wood
Family:
Simental
Mash:
by axe and mechanical grind
Water Source:
spring
THE FAMILY
The family makes this anomalus mezcal in the colder mountain regions of Santiago a few outside of Monterrey, Nuevo Leon. Due to the colder climate, a large amount of pulque is added to the fermentation instead of water, the final mix is about 40% roasted agave fiber and 60% pulque. While the main Agave asperrima “Cenizo” and Agave gentryi. In most productions the family uses primarily Agave americana and the occasiona gentry, this betch is compromised of Agave americana. These producers hand mash the cooked agave in small rock lined pit with a wooden mallet (Seen in picture above).
THE PLANT
Agave americana or “Maguey de Castilla” as it is referred to in this region is mashed in the small pit and fermented directly in pulque without the addition of water. The addition of large amounts of pulque to the fermentation set this mezcal far apart from any other in terms of aroma and flavor; you may find notes of fresh corn, mango, clover, papaya and lactic acids.
LECHUGUILLA
Agave:
bovicornuta (wild)
Region:
Alamos, Sonora
Oven:
cilindrical Underground
Fermentation:
food grade plastic bin
Destilation:
twice in stainless steel
Family:
Yepiz
Mash:
by axe in wood canoe
Water Source:
spring
THE FAMILY
The family makes this anomalus mezcal in the colder mountain regions of Santiago a few outside of Monterrey, Nuevo Leon. Due to the colder climate, a large amount of pulque is added to the fermentation instead of water, the final mix is about 40% roasted agave fiber and 60% pulque. While the main Agave asperrima “Cenizo” and Agave gentryi. In most productions the family uses primarily Agave americana and the occasiona gentry, this betch is compromised of Agave americana. These producers hand mash the cooked agave in small rock lined pit with a wooden mallet (Seen in picture above).
THE PLANT
Agave americana or “Maguey de Castilla” as it is referred to in this region is mashed in the small pit and fermented directly in pulque without the addition of water. The addition of large amounts of pulque to the fermentation set this mezcal far apart from any other in terms of aroma and flavor; you may find notes of fresh corn, mango, clover, papaya and lactic acids.
VERDE DE LA SIERRA
Agave:
gentryi (wild)
Region:
Aramberri, Nuevo León
Oven:
conical Underground
Fermentation:
natural with pulque
Destilation:
twice in copper
Family:
Torres
Mash:
by mazo (mallet)
Water Source:
None, only pulque
THE FAMILY
The family makes this anomalus mezcal in the colder mountain regions of Santiago a few outside of Monterrey, Nuevo Leon. Due to the colder climate, a large amount of pulque is added to the fermentation instead of water, the final mix is about 40% roasted agave fiber and 60% pulque. While the main Agave asperrima “Cenizo” and Agave gentryi. In most productions the family uses primarily Agave americana and the occasiona gentry, this betch is compromised of Agave americana. These producers hand mash the cooked agave in small rock lined pit with a wooden mallet (Seen in picture above).
THE PLANT
Agave americana or “Maguey de Castilla” as it is referred to in this region is mashed in the small pit and fermented directly in pulque without the addition of water. The addition of large amounts of pulque to the fermentation set this mezcal far apart from any other in terms of aroma and flavor; you may find notes of fresh corn, mango, clover, papaya and lactic acids.
VERDE SIMENTAL
Agave:
salmiana otto (wild)
Region:
Nombre de Dios, Durango
Oven:
conical Underground
Fermentation:
sabino wood underground batteries
Destilation:
twice in copper and wood
Family:
Simental
Mash:
by axe and mechanical grind
Water Source:
spring
THE FAMILY
The family makes this anomalus mezcal in the colder mountain regions of Santiago a few outside of Monterrey, Nuevo Leon. Due to the colder climate, a large amount of pulque is added to the fermentation instead of water, the final mix is about 40% roasted agave fiber and 60% pulque. While the main Agave asperrima “Cenizo” and Agave gentryi. In most productions the family uses primarily Agave americana and the occasiona gentry, this betch is compromised of Agave americana. These producers hand mash the cooked agave in small rock lined pit with a wooden mallet (Seen in picture above).
THE PLANT
Agave americana or “Maguey de Castilla” as it is referred to in this region is mashed in the small pit and fermented directly in pulque without the addition of water. The addition of large amounts of pulque to the fermentation set this mezcal far apart from any other in terms of aroma and flavor; you may find notes of fresh corn, mango, clover, papaya and lactic acids.
BICUIXE
Agave:
karwinskii (wild)
Region:
Miahuatlán, Oaxaca
Oven:
conical Underground
Fermentation:
sabino wood tanks
Destilation:
single in copper with refrescadera
Family:
Jarquín
Mash:
by mallet
Water Source:
well
THE FAMILY
The family makes this anomalus mezcal in the colder mountain regions of Santiago a few outside of Monterrey, Nuevo Leon. Due to the colder climate, a large amount of pulque is added to the fermentation instead of water, the final mix is about 40% roasted agave fiber and 60% pulque. While the main Agave asperrima “Cenizo” and Agave gentryi. In most productions the family uses primarily Agave americana and the occasiona gentry, this betch is compromised of Agave americana. These producers hand mash the cooked agave in small rock lined pit with a wooden mallet (Seen in picture above).
THE PLANT
Agave americana or “Maguey de Castilla” as it is referred to in this region is mashed in the small pit and fermented directly in pulque without the addition of water. The addition of large amounts of pulque to the fermentation set this mezcal far apart from any other in terms of aroma and flavor; you may find notes of fresh corn, mango, clover, papaya and lactic acids.
MASPARILLO CRUZ
Agave:
maximiliana var katharinae (wild)
Region:
Mezquital, Durango
Oven:
conical Underground
Fermentation:
pine wood underground batteries
Destilation:
twice in copper, wood and pitayo cactus
Family:
de la Cruz
Mash:
by axe
Water Source:
spring
THE FAMILY
The family makes this anomalus mezcal in the colder mountain regions of Santiago a few outside of Monterrey, Nuevo Leon. Due to the colder climate, a large amount of pulque is added to the fermentation instead of water, the final mix is about 40% roasted agave fiber and 60% pulque. While the main Agave asperrima “Cenizo” and Agave gentryi. In most productions the family uses primarily Agave americana and the occasiona gentry, this betch is compromised of Agave americana. These producers hand mash the cooked agave in small rock lined pit with a wooden mallet (Seen in picture above).
THE PLANT
Agave americana or “Maguey de Castilla” as it is referred to in this region is mashed in the small pit and fermented directly in pulque without the addition of water. The addition of large amounts of pulque to the fermentation set this mezcal far apart from any other in terms of aroma and flavor; you may find notes of fresh corn, mango, clover, papaya and lactic acids.
