Real Minero 2021 Cuishe / Espadín / Cirial / Coyota / Tripón | 700ml
Maestro Mezcalero Edgar Ángeles Carreño first roasted all of the agaves together in a conical earthen oven for several days (depending of weather conditions and amount of agave is the cooking time required), than he crushed the cooked agaves in an electric mill before fermentation in sabino wood vast with well water and natural yeast, and double distilled in Filipino style clay pot stills.
This expression is made with 41% MagueyCuishe (Agave Rhodacantha -Cultivated for 12 years to mature)30% Maguey Espadín (Agave Angustifolia- Cultivated for 10 years to mature) 14% Maguey Cirial (Agave Karwinskii- Wild grown for 13 years to mature) 11% Maguey Coyota (Agave Lyobaa- Wild grown for 12 years to mature) and 4% Maguey Tripón (Agave Karwinskii- Cultivated for 15 years to mature)
The whole process is made mixing all of the agaves from start to finish, compared to just blending after the distillation. That is the main difference between brands, some maestros like Edgar, prefer to mix agaves instead of just blending to create his "ensambles". This way of doing it makes a huge difference.
Cooked in truncated conical earthen oven, crushed with electric mill, fermented in sabino wood vat with only wild & ambient yeast, and double distilled in Filipino clay pot still, and finally rested in glass for 2 months before bottling and send directly to us!
We are very happy that Maestro Edgar made this special 45 liters batch for Denmark, (no one else in the world will have these bottles).
PRODUCTION NOTES:
- Made by Maestro Edgar Ángeles Carreño
- 41% MagueyCuishe (Agave Rhodacantha -Cultivated for 12 years to mature)30% Maguey Espadín (Agave Angustifolia- Cultivated for 10 years to mature) 14% Maguey Cirial (Agave Karwinskii- Wild grown for 13 years to mature) 11% Maguey Coyota (Agave Lyobaa- Wild grown for 12 years to mature) and 4% Maguey Tripón (Agave Karwinskii- Cultivated for 15 years to mature)
- Santa Catarina Minas, Oaxaca, Mexico
- Roasted in truncated conical earthen oven
- Electric mill
- Fermented in open air sabino barrels with natural yeast using well water
- Double-distilled in Filipino style clay pot still (no water added)
- 53.6% ABV
- Only 45 liters produced for Denmark!
Real Minero 2021 Cuishe / Espadín / Cirial / Coyota / Tripón | 700ml
Maestro Mezcalero Edgar Ángeles Carreño first roasted all of the agaves together in a conical earthen oven for several days (depending of weather conditions and amount of agave is the cooking time required), than he crushed the cooked agaves in an electric mill before fermentation in sabino wood vast with well water and natural yeast, and double distilled in Filipino style clay pot stills.
This expression is made with 41% MagueyCuishe (Agave Rhodacantha -Cultivated for 12 years to mature)30% Maguey Espadín (Agave Angustifolia- Cultivated for 10 years to mature) 14% Maguey Cirial (Agave Karwinskii- Wild grown for 13 years to mature) 11% Maguey Coyota (Agave Lyobaa- Wild grown for 12 years to mature) and 4% Maguey Tripón (Agave Karwinskii- Cultivated for 15 years to mature)
The whole process is made mixing all of the agaves from start to finish, compared to just blending after the distillation. That is the main difference between brands, some maestros like Edgar, prefer to mix agaves instead of just blending to create his "ensambles". This way of doing it makes a huge difference.
Cooked in truncated conical earthen oven, crushed with electric mill, fermented in sabino wood vat with only wild & ambient yeast, and double distilled in Filipino clay pot still, and finally rested in glass for 2 months before bottling and send directly to us!
We are very happy that Maestro Edgar made this special 45 liters batch for Denmark, (no one else in the world will have these bottles).
PRODUCTION NOTES:
- Made by Maestro Edgar Ángeles Carreño
- 41% MagueyCuishe (Agave Rhodacantha -Cultivated for 12 years to mature)30% Maguey Espadín (Agave Angustifolia- Cultivated for 10 years to mature) 14% Maguey Cirial (Agave Karwinskii- Wild grown for 13 years to mature) 11% Maguey Coyota (Agave Lyobaa- Wild grown for 12 years to mature) and 4% Maguey Tripón (Agave Karwinskii- Cultivated for 15 years to mature)
- Santa Catarina Minas, Oaxaca, Mexico
- Roasted in truncated conical earthen oven
- Electric mill
- Fermented in open air sabino barrels with natural yeast using well water
- Double-distilled in Filipino style clay pot still (no water added)
- 53.6% ABV
- Only 45 liters produced for Denmark!