REAL MINERO | Espadín - Largo - Barril - Madrecuishe | 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 vats with well water and natural yeast, and double distilled them in Filipino style clay pot stills.
This expression is made with 35% Maguey Largo (Agave Karwinskii 14 years to mature) 36% Maguey Espadín (Agave Angustifolia 10 years to mature) 17% Maguey Barril (Agave Karwinskii 15 years to mature) and 12% Maguey Madrecuishe (Agave Karwinskii 14 years to mature): The whole process is done by 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 their "ensambles". This way of doing it makes a huge difference. On top of that, this rare batch has rested patiently in glass bottles since 2017, which gives an extra layer of aromas and flavours, and adds a soft round profile to this exquisite mixture of agaves.
PRODUCTION NOTES:
- Made by Maestro Edgar Ángeles Carreño
- 36% Maguey Espadín (Agave Angustifolia), 35% Maguey Largo (Agave Karwinskii), 17% Maguey Barril (Agave Karwinskii) and 12% Maguey Madrecuishe (Agave Karwinskii)
- Age of agaves in order: 10 years, 14 years, 15 years, 14 years
- 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)
- 52.76% ABV
- 202 liters produced
REAL MINERO | Espadín - Largo - Barril - Madrecuishe | 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 vats with well water and natural yeast, and double distilled them in Filipino style clay pot stills.
This expression is made with 35% Maguey Largo (Agave Karwinskii 14 years to mature) 36% Maguey Espadín (Agave Angustifolia 10 years to mature) 17% Maguey Barril (Agave Karwinskii 15 years to mature) and 12% Maguey Madrecuishe (Agave Karwinskii 14 years to mature): The whole process is done by 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 their "ensambles". This way of doing it makes a huge difference. On top of that, this rare batch has rested patiently in glass bottles since 2017, which gives an extra layer of aromas and flavours, and adds a soft round profile to this exquisite mixture of agaves.
PRODUCTION NOTES:
- Made by Maestro Edgar Ángeles Carreño
- 36% Maguey Espadín (Agave Angustifolia), 35% Maguey Largo (Agave Karwinskii), 17% Maguey Barril (Agave Karwinskii) and 12% Maguey Madrecuishe (Agave Karwinskii)
- Age of agaves in order: 10 years, 14 years, 15 years, 14 years
- 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)
- 52.76% ABV
- 202 liters produced