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Maestro mezcalero: Javier Mateo
Production site: Santiago Matatlan, Oaxaca (Mexico)
Production method: 100% traditionally handcrafted
Variety of agave: Agave angustifolia Haw / Espadin
Alcohol content: 41,22°
Agave cutting tools: Coa and machete
Kind of oven: Conical oven dug underground
Cooking wood: Oak and mezquite tree
Grinding: Chilean tahona from quarry (round millstone pulled by a horse)
Fermentation: Natural in pine vats
Distillation: Copper stills and cooling coils
Number of distillations: 2
Aging: 0

The Joven has a refined flavour giving way to sweet tones with a lasting final taste. It fills the mouth with smoky flavours. Its clarity conveys the pureness and the integrity with which it was crafted, leaving in the palate the authentic taste of mezcal from Oaxaca.

Maestro mezcalero: Hernandez Escobar Family
Production site: Santiago Matatlan, Oaxaca (Mexico)
Production method: 100% traditionally handcrafted
Variety of agave: Agave angustifolia Haw / Espadin
Alcohol content: 45°
Agave cutting tools: Coa and machete
Kind of oven: Conical oven with river rocks covered with blanket and earth
Wood: Oak
Grinding: Chilean tahona from quarry (round millstone pulled by a horse)
Fermentation: Natural in pine and oak vats
Distillation: Copper stills and cooling coils
Number of distillations: 2
Aging: 0

This mezcal is aged in white American oak casks during 11 months, giving it a light amber colour. While keeping its basic characteristics, it gains a sweet and soft woody flavour, creating a delightful experience for you to smell and taste.

Maestro mezcalero: Hernandez Escobar Family
Production site: Santiago Matatlan, Oaxaca (Mexico)
Production method: 100% traditionally handcrafted
Variety of agave: Agave angustifolia Haw / Espadin
Alcohol content: 45°
Agave cutting tools: Coa and machete
Kind of oven: Conical oven with river rocks covered with blanket and earth
Wood: Oak
Grinding: Chilean tahona from quarry (round millstone pulled by a horse)
Fermentation: Natural in pine and oak vats
Distillation: Copper stills and cooling coils
Number of distillations: 2
Aging: 11 months in new American oak casks

This mezcal is aged in white American oak casks during 3 years, giving it a prevailing amber colour. It conveys the woody and vanilla flavours that are typical of this variety. This creates an experience for the palate that only time and Mother Earth can produce.

Maestro mezcalero: Hernandez Escobar Family
Production site: Santiago Matatlan, Oaxaca (Mexico)
Production method: 100% traditionally handcrafted
Variety of agave: Agave angustifolia Haw / Espadin
Alcohol content: 45°
Agave cutting tools: Coa and machete
Kind of oven: Conical oven with river rocks covered with blanket and earth
Wood: Oak
Grinding: Chilean tahona from quarry (round stone pulled by a horse)
Fermentation: Natural in pine and oak vats
Distillation: Copper stills and cooling coils
Number of distillations: 2
Aging: 3 years in new American oak casks

Maestro sotolero : Don chito fernandez. production site : Madera, Chihuahua, Mexico. Type : 100% Dasylirion Leiophyllum.
Origin : Sereque Silvestre.
Water : de puits
Plant's age : 18 à 22 ans.
Plant cutting tools : Hache. Cooking wood : souterrain et conique Distillation : Alambic en cuivre Number of distillation : 2
Alcohol content : 47 % alc.vol Capacity : 7O cl

Maestro mezcalero: Hernandez Escobar Family
Production site: Santiago Matatlan, Oaxaca (Mexico)
Production method: 100% traditionally handcrafted
Variety of agave: Agave angustifolia Haw / Espadin
Alcohol content: 47°
Agave cutting tools: Coa and machete
Kind of oven: Conical oven with river rocks covered with blanket and earth
Wood: Oak
Grinding: Chilean tahona from quarry (round millstone pulled by a horse)
Fermentation: Natural in pine and oak vats
Distillation: Copper stills and cooling coils
Number of distillations: 2

Maestro sotolero : Don chito fernandez. Production site : Madera, Chihuahua, Mexico. Type : 100% Dasylirion wheeleri.
Origin : Sereque Silvestre.
Water : De ruisseau de mouton Plant's age : 18 à 22 ans.
Plant cutting tools : Hache. Cooking wood : souterrain et conique Distillation : Alambic en cuivre Number of distillation : 2
Alcohol content : 47 % alc.vol Capacity : 70 cl

This special mezcal is made with the Espadin agave. During the second distillation some ingredients are added on the top of the still: two turkey chickens, local and dry fruits, nuts and almonds. It is then left to rest in a cask during 3 weeks in order to accentuate the spiced and fruity flavours and aromas that characterize this mezcal.

Maestro mezcalero: Hernandez Escobar Family
Production site: Santiago Matatlan, Oaxaca (Mexico)
Production method: 100% traditionally handcrafted
Variety of agave: Agave angustifolia Haw / Espadin distillée avec un filet de dinde cru
Alcohol content: 45°
Agave cutting tools: Coa and machete
Kind of oven: Conical oven with river rocks covered with blanket and earth
Wood: Oak
Grinding: Chilean tahona from quarry (round millstone pulled by a horse)
Fermentation: Natural in pine and oak vats
Distillation: Copper stills and cooling coils
Number of distillations: 2
Aging: 3 weeks

Maestro mezcalero: Hernandez Escobar Family
Production site: Santiago Matatlan, Oaxaca (Mexico)
Production method: 100% traditionally handcrafted
Variety of agave: Agave Popatorum / Tobala
Alcohol content: 46,97°
Agave cutting tools: Coa and machete
Kind of oven: Conical oven dug underground
Cooking wood: Green oak
Grinding: Chilean tahona from quarry (round millstone pulled by a horse)
Fermentation: Natural in pine vats
Distillation: Copper stills and cooling coils
Number of distillations: 2

Maître Mezcalero : Edgard Angeles Carreño
Production method: Artisanal
Variety of agave : Largo (36%) / Barril (35%) /
Espadin (17%) / Madre Cuishe (12%)
Alcohol content : 52,70%
Agave age : 14 ans / 15 ans / 10 ans / 14 ans
Harvest: 2017
Production site: Vallées centrales
d’Oaxaca
Kind of oven: Conical oven dug underground
Grinding: Hand-ground using mallets
Wood for distillation vats: Montezuma cypress
Water for fermentation: Well water
Fermentation months: September 2017
Distillation: Clay pots stacked on top of each other
Number of distillations: 2
Date of distillation: September 2017
Litres produced: 202

This variety of wild agave takes at least 13 years to reach maturity. It has citric notes and leaves a silky sensation in the mouth that invites to drink more.

Maestro mezcalero: Hernandez Escobar Family
Production site: Santiago Matatlan, Oaxaca (Mexico)
Production method: 100% traditionally handcrafted
Variety of agave: Agave potatotum / Tobalá
Alcohol content: 45°
Agave cutting tools: Coa and machete
Kind of oven: Conical oven with river rocks covered with blanket and earth
Wood: Oak
Grinding: Chilean tahona from quarry (round millstone pulled by a horse)
Fermentation: Natural in pine and oak vats
Distillation: Copper stills and cooling coils
Number of distillations: 2
Aging: 0

The Cuishe wild agave needs 12 to 15 years to reach maturity. Its sweet herbal hints balance perfectly with the light acidity that remains in the mouth.

Maestro mezcalero: Hernandez Escobar Family
Production site: Santiago Matatlan, Oaxaca (Mexico)
Production method: 100% traditionally handcrafted
Variety of agave: Agave karwinskii / Cuishe
Alcohol content: 45°
Agave cutting tools: Coa and machete
Kind of oven: Conical oven with river rocks covered with blanket and earth
Wood: Oak
Grinding: Chilean tahona from quarry (round millstone pulled by a horse)
Fermentation: Natural in pine and oak vats
Distillation: Copper stills and cooling coils
Number of distillations: 2
Aging: 0

Maestro sotolero: Don Gerardo Ruelas.
Place of production: coyame del sotol, Chihuahua, Mexico.
Type: 100% Dasylirion Leiophyllum.
Origin: Sereque Silvestre.
Water: from well
Maturation of the plant: 18 to 22 years.
Cutting: Axe.
Cooking wood : Underground and conical
Fermentation: 5 to 7 days
Distillation: Copper still
Number of distillations: 2
Alcohol: 48% alc.vol
Capacity: 7O cl
Aging: In 30-year-old whiskey barrels for 90 days with rattlesnake venom (cascabel).

Maestro sotolero: Don chito fernandez.
Place of production: Madera, Chihuahua, Mexico.
Type: 100% Dasylirion wheeleri.
Origin: Sereque Silvestre.
Water: Arroyo de Borrega
Maturation of the plant: 18 to 22 years.
Cutting: Axe.
Cooking wood: Underground and conical
Fermentation: 5 to 7 days
Distillation: Copper still (with suspensions of a raw deer leg)
Number of distillations: 3
Alcohol: 51% alc.vol
Capacity: 70 cl

This variety of wild agave reaches maturity after more than 20 years. Its scent reminds of wet soil and its flavour tastes like recently cooked agave. Its long-lasting aftertaste allows to savour all the essence of the agave.

Maestro mezcalero: Hernandez Escobar Family
Production site: Santiago Matatlan, Oaxaca (Mexico)
Production method: 100% traditionally handcrafted
Variety of agave: Agave marmorata / Tepeztate
Alcohol content: 48°
Agave cutting tools: Coa and machete
Kind of oven: Conical oven with river rocks covered with blanket and earth
Wood: Oak
Grinding: Chilean tahona from quarry (round millstone pulled by a horse)
Fermentation: Natural in pine and oak vats
Distillation: Copper stills and cooling coils
Number of distillations: 2
Aging: 0

Maestro mezcalero: Hernandez Escobar Family
Production site: Santiago Matatlan, Oaxaca (Mexico)
Production method: 100% traditionally handcrafted
Variety of agave: Agave Marmorata / Tepeztate
Alcohol content: 47,64°
Agave cutting tools: Coa and machete
Kind of oven: Conical oven dug underground
Cooking wood: Green oak
Grinding: Chilean tahona from quarry (round millstone pulled by a horse)
Fermentation: Natural in pine vats
Distillation: Copper stills and cooling coils
Number of distillations: 2
Aging: 0

Maestro mezcalero : Hernandez Escobar Family
Production site: Santiago Matatlan, Oaxaca (Mexico)
Production method: 100% traditionally handcrafted
Variety of agave: Agave Convallis / Jabali
Alcohol content : 47,80°
Agave cutting tools: Coa and machete
Kind of oven: Conical oven dug underground
Cooking wood: Green oak
Grinding: Chilean tahona from quarry (round millstone pulled by a horse)
Fermentation: Natural in pine vats
Distillation: Copper stills and cooling coils
Number of distillations: 2
Aging: 0

Maestro mezcalero: Hernandez Escobar Family
Production site: Santiago Matatlan, Oaxaca (Mexico)
Production method: 100% traditionally handcrafted
Variety of agave: Agave American / Salmiana
Alcohol content: 47,93°
Agave cutting tools: Coa and machete
Kind of oven: Conical oven dug underground
Cooking wood: Green oak
Grinding: Chilean tahona from quarry (round stone pulled by a horse)
Fermentation: Natural in pine vats
Distillation: Copper stills and cooling coils
Number of distillations: 2
Aging: 0

Maestro mezcalero: Edgar Angeles Carreño
Production site: Santa Catarina Minas, central valleys of Oaxaca (Mexico)
Production method: 100% traditionally handcrafted
Variety of agave: Agave Espadin
Alcohol content: 51,10°
Agaves' age: 10 years
Harvest: 2017
Kind of oven: Conical oven dug underground
Grinding: Electric grinder
Wood for distillation vats: Montezuma cypress
Water for fermentation: Well water
Fermentation months: August-Octobre 2017
Distillation: Clay pots stacked on top of each other
Number of distillations: 2
Date of distillation: Septembre-Octobre 2017
Litres produced: 154

Maestro mezcalero: Edgar Angeles Carreño
Production site: Santa Catarina Minas, central valleys of Oaxaca (Mexico)
Production method: 100% ancestral handcrafting
Variety of agave: Agave Barril
Alcohol content: 49,6°
Agaves' age: 15 years
Harvest: 2018
Kind of oven: Conical oven dug underground
Grinding: Hand-ground using mallets
Wood for distillation vats: Montezuma cypress
Water for fermentation: Well water
Fermentation months: February 2018
Distillation: Clay pots stacked on top of each other
Number of distillations: 2
Date of distillation: February 2018
Litres produced: 323