Maguey
Espadín
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
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
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
