EXPRESSIONS

Manso Sahuayo

Produced from an unspecified scientific agave grown in the Jiquilpan and Sahuayo region. Locally it is also known as “Cenizo”, due to the color of the leaves, but the CRM recognizes it as Manso Sahuayo. This has been mentioned as the favorite of mezcal fans

Aroma: Earthy, cheese, woodsy, agave, vanilla, sweet fruit.
Flavor: Cigar leaf, chocolate, citrus, white pepper, hints of smoke.
Cook time: 120 hours
Rest time post cooking: 48 hours
Fermentation time: 240 hours

Ensamble Chino Manso

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: Cherry, sandalwood, citrus, bubblegum.
Flavor: Cacao toasted marshmallow, white pepper lightly smoked.
Cook time: 120 hours
Rest time post cooking: 48 hours
Fermentation time: 240 hours

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.

Aroma: Cherry, sandalwood, citrus, bubblegum.
Flavor: Cacao toasted marshmallow, white pepper lightly smoked.
Cook time: 120 hours
Rest time post cooking: 48 hours
Fermentation time: 240 hours

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.

Aroma: Passion fruit, lemon evergreen, pineapple.
Flavor: Cigar leaf, resin, mint, anise, slightly smoky.
Cook time: 120 hours
Rest time post cooking: 48 hours
Fermentation time: 240 hours

Bruto

These wild and huge agave are of the inaequidens family, harvested in the hills of Cotija, Ucasiro, and Patzcuaro. These massive agaves have low brix and yield, and due to those complexities in working with Bruto we inoculate the fermentation from Pulque derived from this same maguey. For each vat of 1000 liters we fill it to about 800 liters of bagazo and water and use 40 liters of pulque for the inoculation. Bruto is also known as Alto in Michoacan. However, Cotija, where my family is from and where we have one of our vinatas the reference for Inaequidens is Bruto.

Aroma: Vanilla, leather, maple, anise, oregano, apple, tobacco.
Flavor: Apple, earthy tones of root vegetables, mildly smoky.
Cook time: 120 hours
Rest time post cooking: 48 hours
Fermentation time: 240 hours

Cupreata (Black Label Ensamble)

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: Citrus blossom, floral, pineapple, vanilla.
Flavor: Lemon, apple, maple, leather, subtle smoke.
Cook time: 120 hours
Rest time post cooking: 48 hours
Fermentation time: 240 hours

Espadincillo

Aroma: Citrus, grapefruit peel, strawberry yogurt.
Flavor: Roasted agave, citrusy, layered, touch of smoke.
Cook time: 120 hours
Rest time post cooking: 48 hours
Fermentation time: 240 hours