MN - Spirits Portfolio

AGAVE MEZCAL

MINA REAL MEXICO, SANTA CATARINA MINAS Mina Real Mezcal is made with agave slowly cooked in a brick kiln without the consumption of firewood. Our steaming method highlights the plants’ bright floral bouquet without burning an industry average of 3.5 lbs of firewood per liter produced. Mina Real Mezcal Blanco 92PF / 750ML Utilizing a combination of both modern and historical techniques, the agave honeys for Mina Real are fermented intact with their crushed agave pina fibers, followed by a double distillation in pot stills for a pronounced earthiness and character. Mina Real Mezcal Reposado 84PF / 750ML Mina Real Reposado Mezcal is additionally barreled in American white oak. 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), cooked traditionally in an underground pit oven, milled by horse-drawn tahona, and double distilled in a copper still. This mezcal has unique citrus aromas and is slightly smoked with a bit of agave sweetness. 2x Winner Mezcal of the Year 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. Double distilled to obtain a Joven Mezcal with sweet, caramel, earthy, floral, and smokey flavors. A 4-week maceration is done with homemade Oaxacan chocolate. Followed by a 3rd distillation to produce a clear spirit with chocolate flavors. 2x Winner Mezcal of the Year 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. Double distilled to obtain a Joven Mezcal with sweet, caramel, earthy, floral, and smokey flavors. A third distillation is done with all 30 ingredients of Carlos’ grandmother’s mole recipe, imparting notes of the chiles, peanuts, spices.

PELOTÓN DE LA MUERTE MEXICO, OAXACA Produced by Master Mezcalero Cutberto Santiago in the village of Santiago Matatlán in Oaxaca Pelotón La Muerte Espadin 94PF / 750ML / 1.0L Pelotón de la Muerte is made from 100% agave Espadín cooked in a pit oven covered with volcanic rocks. The juices from the cooked piñas are pressed using a traditional tahona, then fermented in wooden vats before being double distilled in copper pot stills. Pelotón de la Muerte means “brigade of death” and the label depicts the flag used by insurgents during the Mexican Revolution. Pelotón de la Muerte Criollo 90.2PF / 7540ML Produced from wild agave native to the region of Guerrero, this is an intense mezcal with notes of light smoke. Pelotón de la Muerte Pechuga 100.4PF / 750ML Produced from a field blend of wild agaves from Guerrero, this vegan pechuga mezcal delivers smooth flavors of cooked agave, mandarin, oranges, anise, and mint. .

PIÑA Y MAGUEY INGREDIENTS 2oz Pelotón de la Muerte Espadin 2oz Pineapple Juice 1/2 oz St Elder Elderflower Liqueur 1/2 oz lime juice salted rim DIRECTION Place all ingredients in shaker, shake well and serve over ice.

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.

MINNESOTA SPIRITS PORTFOLIO

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