Mezcal - Real Minero - ✅ Goby Spirits - Mexican spirits importer and distributor in France and Europe.

Los Javis " Espadin Joven "

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

El Rey Zapoteco " Joven Espadin "

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

El Rey Zapoteco " Espadin Reposado "

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

El Rey Zapoteco " Espadin Anejo "

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

Flor Del Desierto " Desierto "

El Rey Zapoteco " Elote "

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

Flor Del Desierto " Sierra "

El Rey Zapoteco " Pechuga "

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

Los Javis " Tobala "

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

Real Minero " Baril/Madrecuishe "

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

El Rey Zapoteco " Tobala "

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

El Rey Zapoteco " Cuishe "

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

Flor Del Desierto " Veneno "

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

Flor Del Desierto " Carnei "

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

El Rey Zapoteco " Tepeztate "

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

Los Javis " Tepeztate "

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

Los Javis " Jabali "

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

Los Javis " Salmiana "

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

Real Minero " Espadin "

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

77,00 € - 125,00 €

Real minero " Barril "

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

92,00 € - 160,00 €

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