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CONTENTS
The art of mezcal 2-5 mezcaL FLIGHTS 6-7 mezcaL library 8
ANGUSTIFOLIA 8
POTATORUM 9
CUPREATA 10
RHODACANTHA 10
MARMORATA 11 KARWINSKII 12
AMERICANA 13
LOS OTROS 14
ENPALMES 15
PECHUGA 16 RAICILLA 17 TEQUILA 18 SOTOL 19 VINOS NATURALES 20-21
1 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. Challenge yourself to differen- tiate the taste of the maguey (agave plant) itself over the tastes created by processes such wild fermentation and distillation, for maguey are millions of years old and host a genetic history of resilience. The uses of maguey are as multitudinous as the arts of humans have found it conve- nient to devise. In the following pages we will take you through a basic intro to Mezcal. Our Mezcal list is organized by each maguey's scientific name i.e. species. Within each species, you will see a list of maguey by their common name. Please note that there are some types of maguey which are unclassified and/or species that have fused with other species and become difficult to classify.
2 “Agave has nurtured man. During the several thousand years that man and agave have lived together, agave has been a renewable re- source for food, drink, and artifact. As man settled into communities, agave became fences marking territories, protecting crops, provid- ing 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 civi- lization 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 currently be exported from 12 states although it is made all over Mexico. For producers that choose not to become certified, their mezcal can legally be export- ed as "Destilados de Agave." Mezcal can be made from 30+ species of maguey, whereas Tequila is only certifiably made from 1: Blue Weber.
3 PIT ROASTING
HAND MASHING
or MASHING with TAHONA WHEEL
4 WILD OPEN AIR FERMENTATION
DISTILLATION IN COPPER, steel, wood, OR CLAY (FEATURED BELOW)
metal helmet hose (introduces cold water) vapors condense
vapors rise into this clay pot bagasso seal
clay caldera
fire distilled liquids 5 MEZCAL FLIGHTS SERVED WITH PALATE CLEANSERS
TERROIR NO. 1 “DESTILADO” REZPIRAL Tobalá • San Baltazar Guelavila, Oaxaca • ABV 46% 28 MEZONTE
Cimmaron y Alimeño • Toliman, Jalisco • ABV 47% 5 SENTIDOS
Papalometl • Santa Maria Ixcatlán, Oaxaca • ABV 45.4%
TERROIR NO. 2 “PLANT” VAGO % Madrecuishe • Miahuatlán, Oaxaca • ABV 51.7 REY CAMPERO 26 % Madrecuishe • Candelaria Yegolé • ABV 48.6 5 SENTIDOS % Madrecuishe • Miahuatlán, Oaxaca • ABV 48.1
TERROIR NO. 3 “ORIGEN” MEZCALES DE LEYENDA Cupreata • Guerrero • ABV 45% 18 MEZCALES DE LEYENDA Tobalá • Puebla • ABV 48% DERRUMBES Salmiana • San Luis Potosí • ABV 43.5%
TERROIR NO. 4 “MAESTRO” The following are made from the Dasylirion plant. (not agave)
LA HIGUERA Dasylirion Wheeleri % Gerardo Ruelas • Aldama, Chihuahua • ABV 50.7 20 LA HIGUERA Dasylirion Cedrosanum % Gerardo Ruelas • Aldama, Chihuahua • ABV 47.9 LA HIGUERA Dasylirion Leiophyllum % Gerardo Ruelas • Aldama, Chihuahua • ABV 47.7 6 TERROIR NO. 5 “MEZCALERAS ” REZPIRAL- Reina Sanchez Sierrudo • San Luis Amatlán, Oacaca • ABV 47% 28 REZPIRAL- Berta Vasquez Espadin • San Baltazar Chichicapam, Oaxaca • ABV 48.8% REZPIRAL- Berta Vasquez Tobalá • San Baltazar Chichicapam, Oaxaca • ABV unknown
TERROIR NO. 6 “RITUAL” MEZCAL LA HERENCIA DE SANCHEZ "Codorniz" % Espadin (quail) • Candelaria Yegolé • ABV 48 21 DON MATEO % Cupreata (chicken & deer) • Michoacan • ABV 45 VAGO "Elote" % Espadin (corn) • Candelaria Yegolé • ABV 50
TERROIR NO. 7 “OUTLIER ” Raicilla is an agave spirit made in Jalisco, which lies outside Mezcal's Denomination of Origin. LA VENENOSA "Sierra Occidental" % Maximiliana • Mascota, Jalisco • ABV 42 21 LA VENENOSA "Sierra del Tigre"
Dasilyrion Wheeleri • Manzanilla de La Paz, Jalisco • ABV varies LA VENENOSA "Costa de Jalisco" % Maximiliana • Llano Grande, Jalisco • ABV 45.5
7 MEZCALES
angustifolia
Espadin is a common maguey for mezcal production because it is easy to cultivate and has a high sugar concentration. The maguey take 7-12 years to mature. ( A shorter maturation period than most agave.)
1 oz. pours
KOCH espadin % Pedro Hernandez • San Baltazar Guelavila • ABV 47 6
EL JOLGORIO espadin % José Cortés Santiago • Santiago Matatlán • ABV 48 • 18 aged 17 years in glass
WAHAKA VINO DE MEZCAL espadin % Justino Rios Martinez • Zoquitlan, Oaxaca • ABV 51 14
REZPIRAL "Series 3" espadin Berta Vasquez • San Baltazar Chichicapam, Oaxaca • 12 ABV 48.8%
8 POTATORU M
Tobalá are a wild and solitary species. Due to their size and love of rocky terrain, harvest is labor intensive. The maguey takes 8-16 years to mature depending on their habitat.
1 oz. pours
REZPIRAL tobalá Berta Vasquez • San Baltazar Chichicapam, 12 Oaxaca • ABV 46%
REZPIRAL tobalá Aureliano Hernandez • San Baltazar Guélavila, 12 Oaxaca • ABV 46%
5 SENTIDOS papalometl (destilado) % Don Amando • Santa Maria Ixcatlan • ABV 45.4 10 • fermented in cow hide, distilled in clay pots
MEZCALES DE LEYENDA tobalá % Don Aaron Alva • S.N. Huajuapan, Puebla • ABV 48 8
9 CUPREATA From the states of Guerrero and Michoacán: Cupreata takes 7-15 years to mature. It is also named “Papalome” (butterfly) in the language of the Aztecs. Often the piñas are shaved down tight- ly of their leaves, which prevents bitterness. Like Tobalá, Cupreata plants do not produce off-spring and must reproduce from seed. 1 oz. pours MEZCALES DE LEYENDA cupreata % Rodolfo Obregon • Mazatlan, Guerrero • ABV 45 8
SIEMBRA METL cupreata Emilio Vieyra • Pino Bonito, Michoacán • % 6 ABV 46 • distilled in copper & oyamel pine
Don Mateo cupreata aged 1 year in glass % Emilio Vieyra • Pino Bonito, Michoacan • ABV 50 10
WAHAKA VINO DE MEZCAL cupreata Artemio Garcia Barrios • Tlacotenco, Guerrero• % 14 ABV 51 • aged one year in glass before release, distilled in 2014
ALMAMEZCALERA cupreata Artemio Garcia Barrios • Tlacotenco, Guerrero • unknown 18 ABV • aged 3 years in glass before release, distilled in 2014
5 SENTIDOS puntas 'flor de chino' Senobio Mungia • El Tecolote, Michoacán • 21 % ABV 65.6 • distilled in copper & wood 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. Find more of this species under "Raicilla
1 oz. pours REY CAMPERO mexicano Romulo Sanchez Parada • Candelaria Yegolé • 8 ABV 48.4% 10 MARMORATA
Massive maguey that can take upwards to 30 years to mature. Marmorata means "marbled" for the greyish marble-like hue of the soft and fleshy leaves.
1 oz. pours
KOCH tepeztate Pedro Hernandez • San Baltazar Guelavila• 8 ABV 45.3%
REY CAMPERO tepeztate Romulo Sanchez Parada • Candelaria Yegolé • 8 ABV 48.27%
EL JOLGORIO tepeztate Gregorio y Ignacio • Santa Maria Zoquitlán • 12 ABV 47%
ALMAMEZCALERA tepztate unknown Apolonio Ramirez Cruz • Oaxaca• ABV 16
5 SENTIDOS tepeztate Sergio Juarez Patricio • San Agustin Amatengo, 14 % Ejutla • ABV 50.8
5 SENTIDOS pichomel Jesus Hernandez • Mixteca Poblana, Puebla • 18 ABV 49.1%
5 SENTIDOS puntas de pichomel Eugenio Esquivel Mendez • Mixteca Poblana, % 21 Puebla • ABV 73.5 The prized upper hearts of the distillation.
11 KARWINSKII
Karwinski's grow with a long stalk. 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. These maguey range from 12-18 years to mature.
1 oz. pours
EL JOLGORIO cuixe % Gregorio y Ignacio • Santiago Matatlán • ABV 47 10
VAGO cuixe % Aqulino Garcia Lopez • Candelaria Yegolé • ABV 51.3 8
CINCO SENTIDOS madre-cuishe % 12 Atenogenes Garcia • El Nanche, Miahuatlán • ABV 48.1
VAGO madre-cuixe % 8 Emigdio Jarquin • El Nanche, Miahuatlán • ABV 51.7
REY CAMPERO madre-cuishe % 9 Romulo Sanchez Parada • Candelaria Yegolé • ABV 48.6
REAL MINERO largo Lorenzo & Edgar Angeles • Santa Catarina Minas • ABV 10 % 47.8 • distilled in clay pots
REAL MINERO barril Lorenzo & Edgar Angeles • Santa Catarina Minas • ABV 49.9% 11 • distilled in clay pots
ALMAMEZCALERA madrecuixe Apolonio Ramirez Cruz • Oaxaca • ABV unknown 16
12 AMERICANA
Americana plants take 10-30 years to mature. If the quiote is cut before flowering and a well is carved out of the center- agua de miel will bleed into the basin, and can be fermented as "pulque."
1 oz. pours
ALMAMEZCALERA Castilla unknown Jorge Torres • Nuevo Leon • ABV • 16 Fermentation started with pulque
5 SENTIDOS sierra negra % Alberto Martinez • Santa Catarina Albarradas • ABV 49.5 • 14 distilled in clay pots
ALMAMEZCALERA Cenizo unknown Ventura Gallegos • Nombre de Dios, Durango • ABV 16 • 2016
WAHAKA VINO DE MEZCAL cenizo Ventura Gallegos • Nombre de Dios, Durango • ABV 50% • 14 2015
13 A List of yet unclassified or rare maguey species LOS OTROS followed by Bacanora because we currently only have one in house.
1 oz. pours REZPIRAL sierrudo % Reina Sanchez • San Luis Amatlan, Oaxaca • ABV 47 12
DERRUMBES salmiana % Emanuel Perez • San Luis Potosi • ABV 43 6
5 SENTIDOS jabali % 14 Alberto Martinez• Santa Catarina Minas • ABV 47.1
REY CAMPERO jabali % Romulo Sanchez Parada • Candelaria Yegolé • ABV 51 12
MEZCALES DE LEYENDA cenizo % 8 Urial Simental • Durango • ABV 40
DON MATEO alto % Emilio Vieyra • Pino Bonito, Michoacán • ABV 46 • distilled 8 in copper & oyamel pine
KOCH lumbre % 11 Pedro Hernandez • San Balthazar Guelavila • ABV 47
RANCHO TEPUA BACANORA pacifica Familia Contreras • Aconchi, Sonora • ABV 48.2% 7
WAHAKA VINO DE MEZCAL verde % 14 Marcelino Perez • Malinalco, Estado de México • ABV 49
WAHAKA VINO DE MEZCAL penca verde % Valentin Celis • Zimatlan, Oaxaca • ABV 47 • distilled in clay 14 pots
5 SENTIDOS bruto "reposado" Isidro Rodriguez • Rio de Parras, Michoacan • ABV 48.8 • 16 distilled in copper & oyamel wood, aged 7 months in American oak barrels
5 SENTIDOS espadilla con damiana % Marcelo Luna • Mixteca Poblana, Puebla • ABV 55 • fer- 16 mented in cow hide w/ fresh damiana, distilled in clay & wood w/ damiana in the 2nd
14 ENPALMES
Enpalmes, also known as “ensambles” or "mezclas", are blends of several different kinds of maguey harvested, roasted, mashed, fermented, and distilled together into one harmonious composition.
1 oz. pours
5 SENTIDOS Pedro Hernandez • Espadin, Tobaziche • Santa Catarina 14 % Minas, Oaxaca • ABV 51 • distilled in clay pots
MEZCALOSFERA Emanuel Ramos • Bicuishe, Madrecuishe, Verde • 12 % Miahuatlan • ABV 48.2
VAGO Rotating mix of maguey • Candelaria Yegolé • ABV % 10 50.4 • Aquilino Garcia Lopez
REZPIRAL "Series 2" Tepextate, Tobala, Karwinskis, espadin • Bera Vasquez • 14 % San Baltazar Chichicapam• ABV 46.1
DERRUMBES % Chino, Cenizo • Tzitzio, Michoacán • ABV 46 9
ALMAMEZCALERA Cuerno, Blanco, Chino, Verde, Bronco • 16 unknown Venustiana Huerta • San Luis Potosi • ABV
15 PECHUGA A list of rituals. Pechuga is traditionally shared over holidays, births, deaths, or spiritual elope- ments.”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 protein is hung above the rising vapors of mezcal...
1 oz. pours
DON MATEO pechuga Cupreata re-distilled in a hollowed out tree trunk/
copper still with chicken breast, deer meat, & spices • 12 % Pino Bonito, Michoacan • ABV 45 • Emilio Vieyra
LA HERENCIA DE SANCHEZ "Codorniz" Espadin re-distilled in copper with pineapples, bananas &
spices/ vapors rise through a quail! • 12 % Candelaria Yegolé • ABV 48 • Romulo Sanchez Parada
VAGO “Elote” Espadin re-distilled with local roasted corn • 8 Candelaria Yegolé • ABV 50.6% • Aquilino Garcia Lopez
WAHAKA VINO DE MEZCAL Cupreata re-distilled with lamb & herbs • 14 Chilapa, Guerrero • ABV 48% • Moises Calzada
16 Raicilla is an maguey spirit produced in Jalisco, RAICILLA a Mexican state that falls outside of the Denomi- nation of Origin required to export as “Mezcal.” Raicilla has been produced in Jalisco for over 500 years. Raicilla forever.
1 oz. pours
LA VENENOSA "Sierra" % Maximiliana distilled 1x • Mascota, Jalisco • ABV 42 • 5 Ruben Pena Fuentes
LA VENENOSA “Costa de Jalisco” Amarillo Grande distilled in Higuera Blanca • Llano % 10 Grande, El Tuito, Jalisco • ABV 45.5 • Don Alberto Hernandez
LA VENENOSA “Sierra del Tigre” Bruto Silvestre distilled 1x in clay pots • Tienda Nue- % va, La Manzanilla de la Paz, Jalisco • ABV 46 • Don 12 Luis Contreras
LA VENENOSA “Puntas” Maximiliana distilled in steel • Jacales, Jalisco • ABV % 63 ! The prized upper hearts of the distillation • 18 Gerardo Pena
MEZONTE Alineno y Cimarron distilled in copper & parota 14 % wood • Toliman, Jalisco • ABV 47 • Santos Juarez
MEZONTE "Japo" Amarillo distilled in copper & parota wood • Cabo 16 Corrientes, Jalisco • ABV 47% • Hildegardo Joya
MEZONTE "Tepe" Cenizo distilled in clay • Canoas, Jalisco • ABV 48% • 18 Aciano Mendoza
17 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.
1 oz. pours
TAPATIO BLANCO tequilana % Familia Camarena • Arandas, Jalisco • ABV 40 5
SIEMBRA VALLES ANCESTRAL Collaboration of Salvador Rosales Torres & 10 % David Suro • Valles, Jalisco • ABV 50.2
TEQUILA OCHO REPOSADO Tequilana aged 8+ weeks in US whiskey barrels % • “La Magueyera” Arandas, Jalisco • ABV 40 • 8 Familia Estes y Camarena
SIEMBRA AZUL ANEJO Tequilana aged 1 year+ in American oak • Los 9 % Altos, Jalisco • ABV 40 • Sergio Cruz
18 SOTOL
Sotol is a spirit made from the Dasilyrion or “Dessert Spoon” plant. The plant takes about 15 years to mature. The current Denomination of Origin lies in the states of Chihuahua, Coahuila, Durango, however, the spirit is also produced in the heart of Texas. Production is similar to Mezcal from pit roasting to wild fermentation and double distillation. We carry several sub-species of Dasilyrion below: 1 oz. pours
SOTOL POR SIEMPRE wheeleri % Familia Jacquez • Sierra Madres, Chihuahua • ABV 45 5
CLANDE wheeleri % Bienvenido Hernandez • Madera, Chihuahua • ABV 48.6 8
CLANDE "ensamble" Ensamble of Dasylirion Wheeleri & maguey Churique • 10 % Bienvenido Hernandez • Madera, Chihuahua • ABV 50.5
LA HIGUERA cedrosanum % Gerardo Ruelas • Aldama, Chihuahua • ABV 47.9 5
LA HIGUERA leiophyllum % Gerardo Ruelas • Aldama, Chihuahua • ABV 47.7 6
LA HIGUERA wheeleri % Gerardo Ruelas • Aldama, Chihuahua • ABV 50.7 6
19 VINOS naturales
In our research of Mezcal we have found an echoing similarity between the emphasis of terroir and production methods in wine making. Natural wine making mimics the Maestro Mezcalero’s low interventionist mentality. 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 lively expressions of diverse terroir.
Matthias Hild Sekt Brut espumoso 100% Elbling • Mosel, Germany • 12% abv 10 / 36
Old Westminster Pét-Nat Piquette Field blend • Westminster, MD 2018 • 7% abv • leftover grape pomace is re-hydrated 28 resulting in a spontaneous secondary fermentation
GROWER Benoit Marguet 'Shaman' CHAMPAGNE Grand Cru 69% Pinot noir 31% Chardonnay 50 • Ambonnay, France 2014 In the spirit of celebration, a gift from us to you... Champagne Tarlant 'Brut Zero' 55 Pinot noir, Pinot meunier, Chardonnay • Épernay, France
blanco Kabaj Morel 'Ravan' 100% Sauvignon vert • Brda, Slovenia, 10 / 36 2014• 13% abv • unfiltered, 24 hours on skins
Lucy Margaux 100% Sauvignon blanc • Basket Range, 48 Australia 2018• 10.5% abv • unfiltered, no sulfur added
20 VINOS naturales (contd.)
Domaine Glinavos "Paleokerisio" • NARANJA 97% debina, 3% vlahiko Ioannina, Greece 10/ 36 • Naturally semi-sparkling White grapes 2016 10.5% abv with extended skin contact Antadze Wines • • Mtsvane Kakheti, Georgia, 2017 13% abv 42 • fermented in qvevri
Meinklang 'Frizzante Rosé' ROSADO Unknown varieties • Baja, Mexico 2017 • 10.5% abv • Biodynamic 46
Catherine Bernard 'La Carbonelle' • Cinsault, Terret Noir, Mourvedre Langued- 10/ 36 tinto oc, France, 2016 • 13% abv
Deep Creek Cellars Pinot Noir • Friendsville, MD, 2017 • 12.5% 36 abv
Domaine Les Freres Ozil 'Gourmandise' 50% Grenache Noir, 50% Syrah • Blank, 48 France 2018 • 13.5% abv • 0 sulfur added
21