CA Spirits

AGAVE MEZCAL

LALOCURA MEXICO, SANTA CATARINA MINAS LIMITED BATCH RELEASE Lalocura is produced in Santa Catarina Minas, Oaxaca, where Maestro Eduardo “Lalo” Ángeles learned to distill from his father, and where his palenque is located today. Like all traditional mezcales made in Minas, the agave piñas are roasted in an earthen oven, mashed by hand, fermented outdoors, and distilled in clay pots. Lalocura Cuishe LCACSENVC / 750ml / $132.00 Agave at harvest: 14-16 years Cook time: 5 days Fermentation time: 11 days 96PF Lalocura Ensamble Tobasiche Espadin

MAL BIEN MEXICO, MIAHUATLAN Mezcales in the Mal Bien family have been selected for the sense of place that they express. In each sip you’ll taste the land, the techniques of village tradition, and the experience of the mezcalero who produced it.

Mal Bien Alto Isidro Rodriguez MBNALI19C / 750ml / $52.00 Distilling Season(s): October-June Woods Used in Oven: encino (Quercus sp.)

Oven Size: 7 tons Cook Time: 8 Days

Rest between Oven and Mill: none Mill Type: hand in eucalyptus “canoas” Fermentation vessel: open air tepetate stone casos (pits) Water Source: spring Fermentation Time: 8-10 Days Still Type: Two copper/oyamel fir (Abies religiosa) filipino stills (500 liters) Distillations: 2 Adjustment: flores & colas 94PF LIMITED BATCH RELEASE Mal Bien Espadin Ejutla Felix Ramirez MBNESF18C / 750ml / $41.00 The village of Yogana is located at the southern end of the Ejutla district of Oaxaca. Like all of his neighbors, Félix is a full-time farmer. Unlike many of his neighbors, Félix is also a part-time mezcalero, working with several species of agave that he plants between rows of seasonal crops, and distills on equipment unique to Ejutla that allow his spirits can reach proof in a single pass. 94PF A beautiful, easy drinking mezcal that is true to the place and people who created it. Complex enough to be enjoyed on its own, at 91 proof it’s also assertive enough to shine through in cocktails where lower ABV mezcales can easily get lost. 91PF Mal Bien Verde Victor and Emanuel Ramos MBNVRRNVC / 750ml / $67.00 Mal Bien Verde – Ramos is made by Victor and his son Emanuel, the 3rd and 4th generations of the Ramos family to produce mezcal in the Miahuatlán District of Oaxaca. The maguey Verde (agave Rhodacantha) used in this mezcal are cooked for 8-10 days in an underground pit oven with Encino and Mesquite, then rested 3-5 days before being mashed by ox-drawn tahona, and finally fermented with open air yeasts for 3-8 days before being double distilled in a copper refrescadera still. 96PF LIMITED BATCH RELEASE LIMITED BATCH RELEASE Mal Bien Espadin MBNESPNVR / 200ml / $13.50 MBNBARNVD / 1.0L / $34.50 MBNESPNVC / 750ml / $30.00

LCAESBNVC / 750ml / $105.00 Agave at harvest: 15 years, 7-12 Years Cook time: 5 days Fermentation time: 10 Days 98PF Lalocura Pechuga LCAPCANVC / 750ml / $118.00 50% Tobasiche 50% Espadin

In the 3rd distillation a whole chicken is hung inside the still. Banana, pineapple, apple, almonds, raisins, anise, rice and orange are added. The boiling mezcal extracts the flavors and the hot vapors cooks the chicken. Limited availability. Lalocura San Martinero LCASMONVC / 750ml / $118.00 Agave at harvest: 15 years Cook time: 5 days Fermentation time: 12 days Distillations: Two 94PF Lalocura Tobala LCATBANVC / 750ml / $105.00 Agave at harvest: 15 years Cook time: 5 days Fermentation time: 9 days 98PF Lalocura Tobasiche LCATBSNVC / 750ml / $105.00 Agave at harvest: 15-18 years Cook time: 5 days Fermentation time: 9 days 98 PF

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