This Brand and its products are a tribute and cult to all the Indigenous languages that are in danger of extinction in the State of Oaxaca,those with the largest number of speakers are: Zapotec, Mixtec, Mazatec and Mixe . They complete the list: Muzgos, Chatino, Chinanteco, Chocho, Chontal, Cuicateco, Huave, Ixcateco, Nahuatl, Popoloca, Triqui, and Zoque.
turns out Mezcal Dead Languages It is a sacred and ceremonial ritual drink made with agave of a single variety, that is, there are more than 200 species of agaves in Mexico and only 20 percent of these are used for the preparation of mezcal, our palenque has used up to 23 varieties of agaves for its spirit distillate, taking care within its process that the wild agaves are the most special due to their age and maturation, under the saying that the older an agave is, the more stories its mezcal tells, so when separated from the earth and its roots, the moon must be in the waning quarter, leaving them to rest inert in liturgy for a week, then they are transported harmlessly by mules from the mountains to the road and then by trucks to be transported to Palenque, and there they will beán baked in conical earth ovens, with oak firewood and volcanic rock covered with palm and earth for several days at 600º C for a slow and uniform cooking, later ground by hand, to ferment them in sabino wood vats, with miraculous water from the Pocito de la Virgen de Juquila spring, transforming the sugar into alcohol, generating the characteristic flavors and aromas at this stage and characteristics of these agaves, being unique and unrepeatable, being treated as a digital trail, that is why our mezcals will never have the same flavor even if we use the same variety of agave, they are even called live mezcals, since since they come out of the pot of mud its flavor is changing for an average of 12 months until its formula matures or stabilizes, presenting during that period different nuances in its aromas and flavors, due to material and spiritual factors influencing plants that are not subject to any pattern. The ancestral double distillation of the ferments and musts is done using clay pots from the Atzompa region, Oaxaca, under a dripping process through wick recovered by pitchers and stored in glass jugs, for packaging and distribution.
Master Mezcalero |
MAURICIO MAYORAL |
Condition |
OAXACA |
Population |
ONLY FROM VEGA |
Maguey(s) employee(s) |
TOBALA (AGAVE POTATORUM, POTATORUM) |
oven type |
EARTH CONICAL |
grinding type |
BY HAND WITH MACHETE AND WOODEN MALLET |
fermentations |
OUTDOORS 2 WEEKS AND 8 DAYS IN WOODEN TUBES AND CLAY POTS |
Fermentation vat type |
SABINO WOOD AND CLAY POTS FROM ATZOMPA |
Water used in fermentation |
MIRACULOUS WATER FROM THE SPRING OF THE POCITO DE LA VIRGEN DE JUQUILA |
Distiller type |
CLAY POTS |
Number of distillations |
TWO |
Adjustment of alcoholic richness |
POINTS AND SHISHE |
Distillation date |
COMING SOON |
alcoholic wealth |
50º |
Liters produced |
250 |
Batch |
UNIQUE |
Number of bottles produced |
300 |