HWG Spirit Book

AGAVE SPIRITS

Don Mateo

AGAVE SPIRITS

Pino Bonito, Mexico (Siembra Spirits)

Siembra Spirits is pleased to be importing the first certified Mezcal Michoacáno into the U.S. by the Vieyra family of Pino Bonito, a heavily forested state. Fermentation occurs in large pine vats and can take between 5 and 15 days. They use one Pine still and one Oyamel still for distillation.

SCOTCH • AMERICAN WHISKEY 5

Siembra Metl, Cupreata The pungent, smoky-sweet smells of the agave hit the nose like herbaceous, wet earth. Then the palate warms with a silky texture; the flavors of roasting agaves and the resinous pine bark. Siembra Metl, Cenizo The sap from Pine and Oyamel are principal influences in the flavor profile of this Joven Mezcal. Cenizo has a spiced, floral bouquet. Strong nut varieties come through on the nose and palate; principally almonds. It coats the mouth with burst of fruits, like apples, and soft vanilla. Don Mateo de la Sierra, Alto The name of this semi-wild agave is actually Inaequidens, but locally they call it Alto – due to the fact that it only grows at very high elevations. The plant can take about 12-15 years to mature.

IRISH WHISK(E)Y

Don Mateo de la Sierra, Pechuga This recipe is extremely rare, being a Pechuga based on Cenizo instead of Espadin. The recipe actually comes from Don Emilio’s

wife, Dona Maria. She mixes a proprietary blend of fruits and spices, and the animals used are Turkey and Venison.

RUM • RHUM • SUGAR CANE