CA - Spirits Portfolio

PALOMO MEXICO, SANTIAGO MATATLAN, NOM-O20X Del Buen Agave is a collective of producers in the “Mezcal Capital of the World,” Santiago Matatlán, Oaxaca. They have worked together since 1930 and became an official Cooperative Society in 2006. Mezcal Palomo was launched by them in 2013. Palomo Espadin Mezcal 92PF / 375ML / 700ML / 1.0L Made with 12-year-old maguey Cirial (agave Karwinskii), then traditionally cooked in an underground pit oven, milled by horse-drawn tahona, and double distilled in a copper still. This mezcal has unique citrus aromas and flavors that are slightly smoked with a bit of agave sweetness. Palomo Te Conquista Cacao 92PF / 700ML Made from ripe regional espadin agaves, baked underground in a conical stone oven for five days, then milled by horse drawn tahona. The mosto is fermented with natural yeast in wooden tinas. The Mezcal is double distilled to obtain a Joven Mezcal with sweet, caramel, earthy, floral, and smokey flavors. Then a 4-week maceration is done with homemade Oaxacan chocolate. Followed by a 3rd distillation to produce a clear spirit with chocolate flavors. Palomo Te Conquista Coffee 92PF / 700ML Made from ripe regional, espadin, agave, baked underground in a conical stone oven for five days, then milled by horse-drawn tahona. The mosto is fermented with natural yeast in wooden tinas. The Mezcal is double distilled to obtain a Joven Mezcal with sweet, caramel, earthy, floral, and smokey flavors. A third distillation after a 4-week maceration with roasted Oaxacan coffee beans. Palomo Te Conquista Mole 92PF / 700ML Made from ripe regional agaves, baked underground in a conical stone oven for five days, and milled by horse-drawn tahona. It is fermented with natural yeast in wooden tinas. The Mezcal is double distilled to obtain a Joven Mezcal with sweet, caramel, earthy, floral, and smokey flavors. For the third distillation, a 4-week maceration is done with all 30 ingredients of Carlos’ grandmother’s mole recipe, imparting notes of the chiles, peanuts, spices and an herbal aftertaste.

SIEMBRA METL MEXICO, MICHOACÁN Maestro mezcaleros. Tiny batches. Wild spirits. Siembra Metl is our way of celebrating small, ancestral mezcal producers. We bottle the tiny productions of family producers, pay them handsomely and don’t ask them to change a thing, and then bring the mezcal to the US so those maestros can be appreciated outside of their small communities for their incredible craft. Siembra Metl is currently featuring maestro Jorge Pérez and his family. Jorge and his son Miguel distill just meters away from their home, planting and harvesting agave in the surrounding area as they work. Siembra Metl Familia Pérez Ensemble 96PF / 750ML This high-quality tequila has a smooth taste and a pleasant aroma that makes it a great choice for any occasion. Siembra Metl Familia Pérez Espadin 98PF / 750ML A truly special bottle of Espadin from a 5th generation Maestro and his son, the 6th generation. They pit roast the 8-year-old Espadin agaves for 45 days prior to mashing the agaves by hand with oak mallets in eucalyptus “canoas” or dugout canoes. They ferment the agaves in brick lined basins with spring water and 20 liters of Pulque (an agave honey beer) for 12 days. They then double distill the resulting mash in Oyamel wood and copper Filipino style stills which are common in Michoacan. It is proofed solely with the heads and tails of the distillation. Complex nose of tropical fruit and subtle smoke. Viscous and palate coating with more tropical fruits and a floral lavender note. The finish is long and pleasing. Siembra Metl Jorge Pérez Lot 1 92PF / 750ML Siembra Metl Miguel Pérez Lot 1 101PF / 750ML Siembra Metl Pérez Quiote Lot 1 96PF / 750ML The powerful green herbal and fruit flavors of the inaequidens coupled with the grassy citrus notes of the lemongrass provide a balanced profile. Siembra Metl Don Mateo Cupreata Mezcal 80PF / 750ML Made from the rare Agave cupreata, which only grows at high altitudes in Guerrero and Michoacan. Metl Cupreata is distilled in traditional Filipino style Pine and Oyamel wood stills. Produced by Don Jose Emilio Vieyra Rangel and his son Emilio Vieyra in Pino Bonito, Michoacán. Emilio’s distilling practices go back 5 generations. The Vieyra family cultivates their agaves and produces their spirit between the Rio Balsas basin and the Eje Neo-volcanico de la Sierra Madre del Sur. The fields sit at 7,500ft and the Vinata where it is roasted, macerated, fermented, and distilled sits at 7,050ft. ULTRAMUNDO MEXICO, DURANGO Ultramundo Mezcal is an agroforestry project. They’re attempting to foster a balanced relationship with nature through craft spirits, specifically artisanal mezcal, using the agaves from their 24,000-acre ranch in Mapimí, Durango. They leave at least 20% of the agaves that reach maturity to do what they do naturally: go to seed and regenerate their population. Ultramundo Mezcal Lamparillo 94PF / 750ML Ultramundo is produced using wild Lamparillo agave. Each plant reaches maturity btw 15 to 20 years of age. Artisanal production, using the traditional techniques from the Durango region, producing an incredibly pleasing flavor profile.

BLACK OF HEARTS INGREDIENTS 1.5 oz. Palomo Mezcal .5 oz Agave syrup .5 oz Lemon juice Muddle 4 pitted black cherries DIRECTIONS Muddle cherries into rocks glass. Add all other ingredients and do

a light stir. Add ice and garnish with black cherry and lemon zest. — PALOMOMEZCAL.COM

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