EXPRESSIONS
Manso Sahuayo
An Agave Sp (unspecified agave) that is cultivated from the area of Jiquilpan and Sahuayo. It is Locally referred to as Cenizo, due to the color of the pencas, but the CRM recognizes it as Manso Sahuayo. This seems to be a heavy favorite amongst agave enthusiasts.
Aroma- Cotija cheese, papaya, orange peel, grassy
Flavor- sweet agave, vanilla, mint
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Lote: 1
Cook time: 121 hours
Rest time post cooking: none
Fermentation time: 12 days
Mezcalero - Edgar "Jigy" Perez
Bottled: 2019
Tequilana
This particular batch was 8 tons; 4 of which were regular sized blue weber and 4 tons were criollo blue weber, all farmed and cultivated in Indaparapeo. Criollo are small heirloom agaves that have more sugar and flavor than their bigger counterparts. The aromas it gave off after cooking and the taste were amazing.
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Aroma- citrus, baking spices, custard, fresh agave, bubblegum
Flavor- delicate smoke, white pepper, cooked agave
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Lote: 2
Cook time: 168 hours
Rest time post cooking: 144 hours
Fermentation time: 288 hours
Bottled: 2019
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Mezcalero - Edgar "Jigy" Perez, Sergio Cruz, Patricio Arreaga Peña (patricio was not noted on the label but he was involved with that production as well)
Chino Silvestre
This is all wild Agave Cupreata that we roast for much longer, and (fully matured) capon. We let the agave rest a week after roasting, used much more bagazo in the tinas for the fermentation, waited longer for it to ferment, applied only gentle touches at initiation of fermentation, and then distilled with different cuts. Overall this expression is a beautiful roller coaster.
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Aroma- lemon, evergreen forest, pine, pledge wood cleaner (in a good way)
Flavor- slightly savory, cooked agave, anise
Lote: 3
Cook time: 168 hours
Rest time post cooking: 144 hours
Fermentation time: 240 hours
Bottled: 2019
Mezcalero: Patricio Arreaga Peña
Bruto
These wild and huge agave are of the inaequidens family, harvested in the hills just past Etucuaro. These massive agaves have low brix and yield, and due to those complexities in working with Bruto we had to inoculate the fermentation from Pulque made from this same maguey. For each vat of 1000 liters we fill it to about 800 liters of bagazo and water and use 20 liters of pulque for the inoculation. Some expressions of this have been brought up as Alto from Michoacan, but both in Cotija, where my family is from and where we have one of our new vinatas, and in the area of Querendaro they refer to it as Bruto.
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Aroma- leather, tobacco, blueberries, soil
Flavor- sweet agave, bitter roots
Lote: 00
Cook time: 168 hours
Rest time post cooking: 288 hours
Fermentation time: 192 hours
Bottled: 2019
Mezcalero - Adan Perez & Edgar "Jigy" Perez
Cupreata
This agave is cultivated and wild for this expression. We roast 90 hours under ground, straight into maceration and fermentation, ferment 120 hours, and proceed to double distill.
Aroma: Clean, floral nose with hints of citrus blossom and vanilla.
Flavor: citrus notes, smooth textures, and a deft touch of wood smoke throughout the lengthy aftertaste.
Cook time: 90 hours
Rest time post cooking: None
Fermentation time: 120
Mezcalero: Isidro Perez Escot
