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Guerrero variety was inspired by those who are warriors at heart. It is elegant and potent with a strong herbal kick to it before giving way to white pepper and citrus fruit aromas. Despite its high alcohol content of 54%, it is smooth and holds a full body of flavor making it unbeatably a spirit of pure excellence. It is extremely popular and demanding especially amongst savvy mezcal connoisseurs with a well-balanced and distinguished consistency.
Grown in calcareous soils in Central Mexican plateau in the state of San Luis Potosí, Agave Salmiana “Green Giant” takes 8 years to reach maturity. The semi-arid climate of the region and wild agave gives way to lively flavors of crisp vegetation and citrus. The production process of our Mezcal Machetazo Salmiana 45% differs from the common cooking because these piñas are cooked through vaporization above ground in ovens allowing the flavor not to be smoky. The sloped construction of the distillery’s floor ensures consistent fluidity as the liquid from the cooked agaves trickles down through by way of gravity.
Agave Angustifolia / Espadin native to the state of Oaxaca, is the most commonly used agave in mezcal due to its properties of high production, sugars, weight and volume. Notes of this agave vary depending on the region of Oaxaca it is cultivated from. Our Mezcal Machetazo Espadin 45% has floral and fruit note presence with a light silky texture. These tones are influenced by the sub-tropical climate where the distillery is located. The Espadin Agaves reaches maturity and an ideal sugar concentration between 8-12 years and are cooked in an earthen oven releasing aromas of roasted fruit.
Mayalen Borrego is inspired by those who have a deep appreciation for sophistication and delicacy. This mezcal is Guerrero’s equivalent to the Pechuga mezcal from Oaxaca. Our Maestro Mezcalero adds fruits, spices and a fresh breast of lamb after the second distillation. In the third distillation this infusion results in a meaty, spicy, herbal, finish, balanced with silken flavors. This mezcal is an exclusive recipe that has been used by the Maestro Mezcalero’s family for many generations.
The harvest takes place onsite and the pieces are transported down the mountaintops in a caravan fashion where they are cooked in an earthen oven, crushed and then distilled in a copper bell, alambique. This mezcal is potent with elegant herbal and citric notes and a spicy kick.