CONTENTS. The art of mezcal. mezcal FLIGHTS 6-7. mezcal library 8 RAICILLA 17 TEQUILA VINOS NATURALES 18 ANGUSTIFOLIA 8-9 POTATORUM 10 CUPREATA 10-11

Transcripción

1

2

3 CONTENTS The art of mezcal mezcal FLIGHTS mezcal library 8 ANGUSTIFOLIA 8-9 POTATORUM 10 CUPREATA MARMORATA 11 KARWINSKI 12 ENPALMES 13 RHODACANTHA 14 AMERICANA LOS OTROS 15 PECHUGA 16 RAICILLA 17 TEQUILA 17 VINOS NATURALES 18 1

4 the art of MEZCAL It is our mission to provide you, our spirited guests, with a thorough opportunity to learn by smell and taste. We ask that you do not get caught up in classification. First, identify what gives you pleasure and understand the great measures taken by nature and the human hand to cultivate this pleasure. Learn to identify the taste of the agave itself over the tastes gifted by processes such wild fermentation and distillation, for agave alone are millions of years old and host a genetic history of resilience. The uses of agave are as multitudinous as the arts of humans have found it convenient to devise. In the following pages we will take you through a basic intro to Mezcal. Our Mezcal list is organized by each agave s scientific name i.e. species. Within each species, you will see a list of agaves by their common name. Further, they are grouped by place. This way you may choose to explore the terroir of a specific village. The first mezcales listed are closest to Oaxaca centro and the last mezcales listed are farthest out. 2

5 Agave has nurtured man. During the several thousand years that man and agave have lived together, agave has been a renewable resource for food, drink, and artifact. As man settled into communities, agave became fences marking territories, protecting crops, providing security, and ornamenting the home. Agave fostered in man the settled habitat, attention to cultivation, and the steadfast purpose though years and life spans, all virtues required by civilization. As civilization and religion increased, the nurturing agave became a symbol, until with its stimulating juice man made it into a god. The religion and the god have gone, but agave still stands as a donor species of the first water. Among the world s crops, are there others that have played a more useful and as bizzare a role? -Howard Scott Gentry denomination of origen Mezcal can be exported from 9 states. Unlike Tequila, which is made from only blue agave, Mezcal can be made from over 45 different species. The largest genetic diversity of agave exists in the state of Oaxaca. 3

6 PIT ROASTING HAND MASHING or MASHING BY TAHONA WHEEL 4

7 WILD OPEN AIR FERMENTATION DISTILLATION IN COPPER, steel, wood OR CLAY (FEATURED BELOW) hose (introduces cold water) vapors rise into this clay pot metal helmet vapors condense bagasso seal clay caldera fire distilled liquids 5

8 MEZCAL FLIGHTS TERROIR N O. 1 VAGO Espadin Candelaria Yegolé ABV 51.2 % REY CAMPERO Jabali Candelaria Yegolé ABV 48.5 % VAGO Tobalá Candelaria Yegolé ABV 52.1 % PLACE 21 TERROIR N O. 2 DON MATEO Inequidens or "Alto" Michoacán ABV 46 % LA VENENOSA "SIERRA DEL TIGRE" Inequidens or "Alto" Jalisco ABV 46 % MEZONTE Inequidens or "Alto" Michoacán ABV unknown TERROIR N O. 3 MEZCALES DE LEYENDA Cupreata Guerrero ABV 45% MEZCALES DE LEYENDA Tobalá Puebla ABV 48% DERRUMBES Salmiana San Luis Potosi ABV 43.5% PLANT ORIGEN TERROIR N O. 4 MAESTRO DON MATEO Alto Emilio Vieyra Michoacán ABV 46 % SIEMBRA METL Cupreata Emilio Vieyra Michoacán ABV 46 % SIEMBRA METL Cenizo Emilio Vieyra Michoacán ABV 48 %

9 TERROIR N O. 5 VAGO Espadin en barro Sola de Vega ABV 51 % SIETE MISTERIOS Arroqueno Sola de Vega ABV 48.7 % REAL MINERO Espadin/largo/tripon/barril Minas ABV 46.9 % TERROIR N O. 6 CLAY RITUAL MEZCAL LA HERENCIA DE SANCHEZ "codorniz" (quail) Espadin Candelaria Yegole ABV 48 % MAYALEN borrego (lamb) Cupreata Guerrero ABV 49 % DON MATEO "guajolote" (turkey) Cenizo Michoacán ABV 45 % TERROIR N O. 7 OUTLIERS RANCHO TEPUA BACANORA Pacifica Sonora ABV 42 % SOTOL POR SIEMPRE Desert Spoon plant Chihuahua ABV 45 % LA VENENOSA "SIERRA OCCIDENTAL" Maximiliana Jalisco ABV 42 %

10 MEZCALES agave angustifolia Agave espadin is an ideal species for mezcal production because it is easy to cultivate, drought resistant, and has higher sugar concentration. The agaves take 7-12 years to mature. ( A shorter maturation period than most agave.) MONTELOBOS Espadin Santiago Matatlán ABV 43.2 % 5 10 KOCH Espadin Santiago Matatlán ABV 47 % 5 10 EL JOLGORIO (RIP josé cortés santiago) Espadin Santiago Matatlán ABV 48 % 17 YEARS IN GLASS VAGO Espadin Candelaria Yegolé ABV 51.2 % 6 12 NUESTRA SOLEDAD Espadin San Luis del Rio ABV 47.9 % 6 12 NUESTRA SOLEDAD Espadin Lachigui, Miahuatlán ABV 49 % 5 10 NUESTRA SOLEDAD Espadin Santa Maria Zoquitlan ABV 46 %

11 agave angustifolia (contd.) SIETE MISTERIOS Espadin in clay Sola de Vega ABV 49.5 % 6 12 VAGO EN BARRO Espadin in clay Sola de Vega ABV 51.9 %

12 agave POTATORUM Agave Tobala are small and solitary. Due to their size and love of rocky terrain, cultivation is labor intensive. The agaves take 8-16 years to mature. DEL MAGUEY Tobalá Teotitlán de Valle ABV 45 % 7 14 EL JOLGORIO Tobalá Santiago Matatlán ABV 47 % MARCA NEGRA Tobalá San Luis del Rio ABV 50 % REAL MINERO Tobalá in clay Santa Catarina Minas ABV 49.5 % 8 16 VAGO Tobalá Candelaria Yegolé ABV 52.1 % 7 14 REY CAMPERO Tobalá Candelaria Yegolé ABV 48.9% 8 16 LA COCUYA de Tio Rey Tobalá in clay Sola de Vega ABV unknown 7 14 MEZCALES DE LEYENDA Cenizo S.N. Huajuapan, PUEBLA ABV 48 % 7 14 agave CUPREATA 10 Most mezcal on the market comes from the state of Oaxaca. We are pleased to offer agave Cupreata from the states of Guerrero and Michoacán! Cupreata takes from 7-15 years to mature. It is also named Papalome (butterfly) in the language of the Aztecs. Often the pinas are shaved down tightly of their leaves which results in a heightened sweetness.

13 agave CUPREATA (contd.) MEZCALES DE LEYENDA Cupreata Xochipala, Guerrero ABV 45 % 7 14 MAYALEN Cupreata Guerrero ABV 54 % SIEMBRA METL Cupreata Pino Bonito, Michoacán ABV 46 % agave MARMORATA Tepeztate are massive agaves that can take up to years to mature. Prepare for powerful notes of rotten melon, bonito, green chiles... EL BUHO ESPECIAL Tepeztate Santiago Matatlán ABV unknown 6 12 WAHAKA Tepeztate San Dionisio Ocotepec ABV 45% 7 14 KOCH Tepeztate San Baltazar Guelavila ABV 45.3 % 8 16 VAGO Tepeztate El Nanche, Miahuatlán ABV 46 % 7 14 REY CAMPERO Tepeztate Candelaria Yegolé ABV % 7 14 EL JOLGORIO Tepeztate Santa Maria Zoquitlán ABV 47 %

14 agave KARWINSKII This species has a long stalk with the piña on top. Both the stalk and piña are used to make mezcal. The stalk s starches don t break down as easily in the roasting process which results in a tannic or dry mouth feel. The agaves range from years to mature. EL JOLGORIO Cuixe Santiago Matatlán ABV 47 % 7 14 VAGO Cuixe Candelaria Yegolé ABV 51.3 % 8 16 REY CAMPERO Cuishe Candelaria Yegolé ABV 48.1 % 7 14 MEZCALERO No. 1 Madre-cuishe Bramaderos ABV 49.6% Limited Release 7 14 VAGO Madre-cuixe El Nanche, Miahuatlán ABV 51.7 % 7 14 REY CAMPERO Madre-cuishe Candelaria Yegolé ABV 48.6 % 7 14 KOCH Tobasiche San Balthazar Guelavila ABV 47 % 7 14 REAL MINERO Largo in clay Santa Catarina Minas ABV 47.8 % 8 16 REAL MINERO Barril in clay Santa Catarina Minas ABV 49.9%

15 ENPALMES Enpalmes, also known as ensambles, are blends of several different kinds of agave harvested, roasted, mashed, fermented, and distilled together into one harmonious composition. ALIPUS San Andres Espadin 80% Bicuishe 20% San Andres ABV 47.2 % 6 12 REAL MINERO Espadin, Largo, Tripon, Barril in clay Santa 7 14 Catarina Minas ABV 46.9 % MEZCALOSFERA Tobalá, Cuixe, Espadin Miahuatlán ABV 52.1 % 7 14 MARCA NEGRA Espadin, Bicuishe, Madre-cuishe Santa Maria 7 14 la Pila ABV 47 % VAGO 48% Cuishe 29% Tepeztate 23% Espadin 8 16 Candelaria Yegolé ABV 50.4 % REY CAMPERO Pulquero, Espadin in clay Candelaria Yegolé 8 16 ABV 50.9 % ALIPUS San Miguel Sola Espadin 80% Arroqueño 20% Sola de Vega 6 12 ABV 47.6 % VAGO en barro *Ask about Tio Rey s current field blends. We usually have 3 Sola de Vega ABV varies 7 14 DERRUMBES Chino, Cenizo Tzitzio, Michoacán ABV 4.6 % 6 12 BOZAL Espadin, Barril, Mexicano Santiago Matatlán 7 14 ABV 47 % 13

16 agave RHODACANTHA This species takes 7-12 years to mature. Due to a slightly lower sugar content it tends to produce a dry, tree-bark mouth feel. EL JOLGORIO Mexicano Santiago Matatlán ABV 47 % 7 14 MARCA NEGRA Dobadaan San Juan del Rio ABV 50.3 % 5 10 REY CAMPERO Mexicano Candelaria Yegolé ABV 48.4 % 7 14 VAGO Mexicano Candelaria Yegolé ABV 49.4 % (10% espadin) 8 16 EL JOGORIO Arroqueño Santiago Matatlán ABV 47 % Agave AMERICANA Agave Americana Var. Oaxacensis has many sub-species including Arroqueno, Pulquero, Sierra Negra, Blanco, Cenizo, Coyote, de Castilla. The harvest age range and sizes differ dramatically. This is a category for explorers MEZCALERO NO. 14 Arroqueño in clay Portrero ABV 47.7 % SIETE MISTERIOS Coyote distilled in clay Sola de Vega ABV 45.8 %

17 agave americana (contd.) VAGO Blanco y Negra 50% Blanco 50% Sierra Negra 9 Pino Bonito, 18 Michoacán ABV 48 % SIEMBRA METL Cenizo Pino Bonito, Michoacán ABV 48 % 7 14 LOS OTROS A List of uncommon or rare agave species followed by the outlier distillates; Bacanora and Sotol. PIERDES ALMAS Tequilana San Baltazar Chichicapam ABV 50.2 % DERRUMBES Funkiana Tamaulipas ABV 52.3 % DERRUMBES tequilana Zacatecas ABV % DERRUMBES Salmiana San Luis Potosi ABV 43 % REY CAMPERO Jabali Candelaria Yegolé ABV 48.5 % DERRUMBES Durangensis Durango ABV 45.2 % MEZCALES DE LEYENDA Durangensis Durango ABV 40 % DON MATEO Alto Pino Bonito, Michoacán ABV 46 % RANCHO TEPUA Pacifica Aconchi, Sonora ABV 48.2% SOTOL POR SIEMPRE Dasylirion Wheeleri (non-agave) Chihuahua ABV 45%

18 PECHUGA A list of rituals. Pechuga is traditionally shared over holidays, births, deaths, or spiritual elopements. Pechuga translates to the breast of an animal and is a style of mezcal. In this case, mezcal is distilled a 3rd time. The still is loaded with local fruits of the land and the pechuga is hung above the rising vapors of mezcal... SIETE MISTERIOS Pechuga Espadin re-distilled in clay with local fruits / vapors rise through two turkey breasts Santiago 8 16 Matatlan ABV 48.5 % REAL MINERO Pechuga Espadin in clay with creole apples, oranges, almonds, bananas, & rice/ vapors rise through a chicken breast Santa Catarina Minas ABV 51.7 % 9 18 DEL MAGUEY Ibérico Espadin re-distilled in clay with pineapple, wild plum, apple, plantain, almond, & rice / vapors rise through Ibérico ham Santa Catarina Minas ABV 49 % LA HERENCIA DE SANCHEZ"Ponche de frutas" Espadin re-distilled in copper with the traditional Mexican punch fruits- green apple, guava, tejocote 8 16 Candelaria Yegolé ABV 45 % LA HERENCIA DE SANCHEZ "de Codorniz" Espadin re-distilled in copper with pineapples, bananas & spices/ vapors rise through a quail! Candelaria Yegolé ABV 48 % VAGO Elote Espadin re-distilled with local roasted corn Candelaria Yegolé ABV 50.6% MAYALEN Borrego Wild cupreata re-distilled with local fruits & spices /vapors rise through a freshly butchered lamb leg Guerrero ABV 45% DON MATEO "Pechuga" Cenizo re-distilled with local fruits, vapors rise through a turkey breast Michoacán ABV 45% MEZCALOSFERA con Mango Espadin re-distilled with mango y chile habanero Miahuatlan ABV 53.1% MEZCALOSFERA con Cacao Espadin re-distilled with raw cacao Miahuatlan ABV 52.3%

19 RAICILLA Raicilla is an agave spirit produced in Jalisco, a Mexican state that falls outside of the Denomination of Origin required to export as Mezcal. Raicilla has been produced in Jalisco for over 500 years. Raicilla forever. LA VENENOSA Sur de Jalisco Criolla & Cenizo Silvestre distilled in clay San Juan Espanatica, Tuxpan, Jalisco ABV 47 % LA VENENOSA Sierra del Tigre Bruto Silvestre distilled 1x in clay Tienda Nueva, La Manzanilla de la Paz, Jalisco ABV 46 % LA VENENOSA "Sierra" Maximiliana distilled 1 X Mascota, Jalisco 9 18 ABV 42 % LA VENENOSA Costa de Jalisco Amarillo Grande distilled in Higuera Blanca Llano Grande, El Tuito, Jalisco ABV 45.5 % 7 14 LA VENENOSA Puntas Maximiliana Jacales, Jalisco ABV 63 %!!! TEQUILA Mezcal and Tequila are divided by the same chasm that divides artisans from mass industrial producers. There are few producers making Tequila the artisanal and traditional way. We feature a them on our humble list. TAPATIO BLANCO Tequilana Arandas, Jalisco ABV 40 % 4 8 SIEMBRA VALLES BLANCO HIGH PROOF Tequilana Valles, Jalisco ABV 46 % 6 12 SIEMBRA VALLES ANCESTRAL Tequilana Valles, Jalisco ABV 50.2 % 7 14 TEQUILA OCHO REPOSADO Tequilana aged 8+ weeks in US whiskey barrels 6 12 La Magueyera Arandas, Jalisco ABV 40 % FORTALEZA ANEJO Tequilana aged 18 months in American oak 6 12 Valles, Jalisco ABV 40 % 17

20 VINOS naturales In our research of Mezcal we have found an echoing similarity between the embrace of terroir and production methods of wine making. Natural wine making mimics the Maestro Mezcalero s low interventionist mentality of interfering as little as possible with the plants in order to let their intrinsic nature come through. These wines are organic or biodynamically farmed, hand harvested, wildly fermented with ambient yeasts, and bottled with low to no added sulfites. The following wines are a lively expression of a diverse terroir. espumoso Raventos L hereu Reserva Brut 40% macabeu, 40% xarel-lo, 20% parellada Conca del Riu Anoia, Spain 2014 Aphros Yakkos sparkling red 100% vinhão Lima, Portugal, / CHAMPAGNE In the spirit of celebration, a gift from us to you... Benoit Marguet 'Shaman' Grand Cru 58% pinot noir 42% chardonnay Ambonnay, Champagne 2012 Jacques Lassaigne Vignes de Montgueux Brut Blanc de Blancs 100% chardonnay Aube, Champagne Drappier Champagne Brut Nature (zero dosage, non- filtered) 100% pinot noir Urville, Champagne 65 blanco Stefan Vetter 100% müller thurgau Franken, Germany 2015, unfined/unfiltered, 0 sulfites added 10 / 36 NARANJA Wines with extended skin contact Biggio Hamina 100% gerwürtraminer Willamette Valley, Oregon 2015, electric amber/pink color 10/ 36 18

21 tinto Rogue Vine Grand Itata 95% cinsault 5% pais Itata Valley, Chile / 36

22