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Mezcal MX1910 products

Maguey
Espadín

Mezcal Artesanal MX1910 espadin

Maguey espadín (Agave angustifolia) is the most commonly used Maguey in mezcal. It generally takes about 7-12 years to mature, and it can be grown in various farm and wild environments. This variety makes up 80% and 90% of the mezcal consumed worldwide. Its high concentration of sugars yields more mezcal than other varieties.

Product Specifications

Category – 100% Artisan craft

Class - Young

Alcoholic volume – 42%

Name: Agave Espadín

Scientific name – Agave angustifolia Haw

Maturation – 7-8 years

Region – Central Valleys of Oaxaca

Elaboration Process:

Cut – Machete blow

Firing – Conical earth oven

Grinding – Stone wheel

Fermentation – Wooden vats

Distillation – Double distillation in copper stills

Maestro Mezcalero – Ancelmo López Luis

Place – San Dionisio Ocotepec, Oaxaca

Maguey
Tepeztate

Mezcal Artesanal MX1910 Tepeztate (Tepextate) 25 yrs

Maguey tepeztate (or tepextate) is an Agave Marmorata.  Tepeztate takes as many as 25 years to mature in the wild, and sustainability efforts are needed in order to keep mezcal production of this agave in the future. Despite all odds it seems to flourish best on the sides of steep rocky cliffs

Product Specifications

Category – 100% Artisan craft

Class - Young

Alcoholic volume – 45%

Name: Agave Espadín

Scientific name – Agave Marmorata

Maturation – 25 years

Region – Central Valleys of Oaxaca

Elaboration Process:

Cut – Machete blow

Firing – Conical earth oven

Grinding – Stone wheel

Fermentation – Wooden vats

Distillation – Double distillation in copper stills

Maestro Mezcalero – Ancelmo López Luis

Place – San Dionisio Ocotepec, Oaxaca

Maguey
Cuishe

Mezcal Artesanal MX1910 Cuishe 12yrs

Maguey cuishe (or cuixe) is a wild Agave karwinskii. It grows in a cylindrical, stalk-shaped piña, with leaves spreading at the top. It’s often slightly smaller than Maguey madre-cuishe, and yields intensely flavored mezcal with high minerality and spice notes. 

Product Specifications

Category – 100% Artisan craft

Class - Young

Alcoholic volume – 45%

Name: Agave Espadín

Scientific name – Agave Marmorata

Maturation – 12 years

Region – Central Valleys of Oaxaca

Elaboration Process:

Cut – Machete blow

Firing – Conical earth oven

Grinding – Stone wheel

Fermentation – Wooden vats

Distillation – Double distillation in copper stills

Maestro Mezcalero – Ancelmo López Luis

Place – San Dionisio Ocotepec, Oaxaca

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