NY - Spirits Portfolio

AGAVE MEZCAL

Don Mateo de la Sierra Mezcal Manso de Sahuayo 96PF / 750ML This artisanal mezcal is characterized by its borderlands terroir: part mezcal country, part tequila country, part freshwater lake, all Mexico. The agave is sourced from small farmers in the town of Sahuayo, near Michoacán’s border with Jalisco. Agave Americana var. Manso de Sahuayo (formerly known as Cenizo) | Stone Pit Oven Roasting | Fermentation in Wooden Tank | Pine and Oyamel Filipino Style Alambique | Heads and Tails for Alcohol Adjustments | Natural Spring Water for Alcohol Adjustments. Don Mateo de la Sierra Mezcal Pechuga 90PF / 750ML Pechuga expressions are typically made for special intimate gatherings such as weddings, baptisms, and other major life events and are shared within their community. Since Pechugas are traditionally made for these occasions, there are only limited quantities made and each batch is unique. Just before second distillation, the matriarch of the Vieyra family, Delia Vargas Vieyra, prepares her family recipe of ingredients, adding special characteristics to the body, aroma, and flavor of the mezcal. This recipe was a creation of her own, pulling from the experiences of growing up in a house of mezcaleros. Iguana, venison, and turkey (along with dried fruits and nuts) are hung inside the still, the vapors then produced interact and absorb the contents of the bag bringing the unique profile of aromatic roasted notes like guajillo chili, ancho chile and roasted pineapple. It expresses the mineral notes reminiscent of spring water with an elegant note to moist earth and tropical fruits such as melon and mango. The taste confirms the notes of dried chiles and roasted ripe pineapple. A mezcal of good intensity of flavor and medium persistence, warm with alcohol. Agave Cupreata | Meat, fruit, and spice blend in distillation | Wood Fermentation | Ambient yeast | 5-cut distillation | Filipino style wood stills made from Oyamel and Pine | Natural spring water for alcohol and flavor adjustments. Don Mateo de la Sierra Mezcal Silvestre 100PF/ 750ML Don Mateo Silvestre is a unique expression based solely on the agave. This mezcal is produced using only wild agave Cupreata plants on the mountainsides of El Limon, where they thrive with the help of cows and chickens, herbicide, and pesticide free. Wild Cupreata Agave | Stone pit oven roasting | Oak wood fermentation | Pine and Oyamel Filipino Style Alambique | Heads and Tails for Alcohol Adjustments | Natural Spring Water for Alcohol Adjustments | 1 year rested in glass.

DON MATEO DE LA SIERRA MEXICO, MICHOACÁN In 1840, the Vieyra family began their journey as maestro mezcaleros. For six generations, they have been known for distilling Mezcal in Michoacán. The brand is not named after the first maestro, but the third, Emilio’s great-great-grandfather Mateo Rangel. The Vieyra family chose Don Mateo because he fought and died for social causes during the Mexican Revolution. In remembrance of him, the Vieyra family continues to fight for these causes and change the industry the only way they can, through their actions. The Vieyra family uses sustainable field practices, like using cows and chickens as herbicides and pesticides and leaving the land as untouched as possible. Trees from their property are never cut or moved and the agaves are spaciously planted to avoid soil erosion in efforts to maintain a natural balance to the fields. The terroir of Michoacan is characterized by its rivers, the Trans Mexican Volcanic Belt with many active, dormant, and extinct volcanoes, and the variety of forests from conifer to tropical. The Vieyra Vinata is nestled on the side of a hill in the steep highlands above Morelia in the Rio Balsas region surrounded by temperate evergreen forest. The agave fields sit at an average of 7,500 ft, and the Vinata where the spirit is roasted, macerated, fermented, and distilled sits at 7,050 ft. Don Mateo de la Sierra Mezcal Alto 92PF / 750ML The name of this semi-wild agave is Inaequidens, but locally it is known as Alto because it only grows at very high elevations. The plant can take about 12-15 years to mature. This mezcal is defined by fresh earth and citrus flavors. A terroir-driven mezcal from high up in Michoacán. Agave Inaequidens |Pit oven roasted | Hand chopped and shredded | Wood fermentation tanks | Natural yeast | Filipino style stills made with Pine and Oyamel | Natural spring water for alcohol and flavor adjustments. Don Mateo de la Sierra Mezcal Cupreata 92PF / 750ML Don Mateo Cupreata is made with semi-wild agave Cupreata. Agave Cupreata was nearly gone from Michoacán until the Vieyra family revived the subspecies in their own backyard. It can only reproduce sexually and is a pillar of agave biodiversity. Once mature, the agave Cupreata are roasted in a pit oven, fermented using naturally occurring yeasts in oak wood tanks, and double distilled in a Filipino style still. The distillation in local pine wood rounds off the smokiness from the earthen pit; a mezcal to be appreciated by aficionados and newcomers alike. Semi-wild Agave Cupreata | Stone Pit Oven for Roasting | Natural Fermentation in Pine Wood Tanks | Pine and Oyamel Filipino Style Alambique | Heads and Tails for Alcohol Adjustments | Natural Spring Water for Alcohol Adjustments.

EL BUHO MEXICO, OAXACA The El Buho Mezcal brand, founded in 2010 by Brooklyn-based chef TJ Steele, has been exclusively produced by the Jimenez Mendez family, 5th-generation mezcaleros, in Santiago Matatlan, Oaxaca, Mexico. Established in 1880—the art of producing mezcal was passed down to Octavio from his father, Don Isaac, whose name adorns the family label. They started with only three small copper pot stills in their home to produce mezcal but now have four discrete, artisanal mezcal distilleries. The recipes, attention to detail, and tradition have not changed. El Buho Mezcal Espadin 86PF / 375ML 90PF / 750ML / 1.0L The flagship mezcal artesanal of El Buho’s line, the Espadin has a light roast and smoke to its nose. Medium body with pronounced notes of caramel, red apple and coffee, this Espadin is perfect for cocktails or enjoyed on its own. Spanish for the ‘sword,’ the Espadin agave has long been cultivated due to its vitality, high sugar content and short lifecycle. These agaves mature around 7 to 10 years in age, which is one of the shortest maturation cycles of the 30 to 40 varietals commonly used to make mezcal. El Buho Espadin Distilled with Mango 94PF / 750ML Our Mango Mezcal is made by adding in ripe mangos to the third distillation of Espadin, much like the style of Pechuga mezcal only without a protein. The sugars from the mango do not transform into alcohol but do enrich the taste and aroma with some caramelization during the 3rd distillation. El Buho Mezcal Agave Mexicano 94PF / 750ML We find this first release of Mexicano, from Agave Rhodacantha, to be a delicate, balanced mezcal that is best sipped. Although this agave carries many names throughout Oaxaca, the mezcales made from this species have a signature flavor across regions that often have beautiful vanilla, floral and chocolate

El Buho Mezcal Especial Arroqueño 106PF / 750ML

The Arroqueno agave takes about 15 to 20 years to mature. One of the singularities of these plants is their size, with harvested pinas weighing up to 300kgs. This makes them one of the largest plants mezcal is made from. With a smooth start of bold roasted agave flavor, this velvety mezcal has an incredible texture of light fruit notes and a long-lasting finish. At 106-proof, this mezcal

expression’s heat is elegant and balanced. El Buho Mezcal Especial Cuishe 93PF / 750ML

Unlike most mezcals, the Cuishe varietal is unique because the plant is cooked with the trunk of the plant. This drives a vibrant expression full of mineral, grassy, and dark chocolate flavors with a spicy finish. El Buho Mezcal Especial Ensamble 100PF / 750ML This Ensamble is crafted from four agave plants: the Arroqueño, the Coyote, the Barril, and the Cuishe. The banana nose is balanced out by a dry, fatty mouth feel with intense flavors of pineapple, roasted agave, and vanilla. The finish is a dark caramel with sprinkles of pepper and salt. El Buho Mezcal Especial Espadin Puro Capon 94PF / 750ML This special batch of mezcal is made exclusively from Espadín agave planted 10 years ago by the Jimenez Mendez family in their field (hornos), in Santiago Matatlán, Oaxaca. After nine years the agave sprouted quiotes, which were cut, and left in the field for one year before harvesting. The resulting mezcal is a coveted, family treasure called “PURO CAPÓN.” El Buho Mezcal Especial Jabali 100PF / 750ML The Jabali agave is notorious for being the most difficult agave to work with due to the foam it produces and a lower sugar content; it requires three to four distillations. This agave is named after the wild boar because its spiky, curved leaf resembles the animal. A velvety and bright expression, the Jabali

notes with a thick texture. El Buho Mezcal Anejo 94PF / 750ML

has strong baking spice on the nose with light citric notes. White pepper, cinnamon, and lime all interplay to create a tannic and chocolaty spirit. El Buho Mezcal Especial Tepeztate 96PF / 750ML This Tepeztate mezcal comes from multiple batches of the rare agave, which grows wild off the mountainsides. The plant ages 25-30 years before harvesting and requires a third distillation due to its low sugar content. Bold and complex, with Tepeztate’s heavier body relays its intense flavors. El Buho Mezcal Especial Tobala-Espadin 94PF / 750ML The Tobala-Espadin ensamble is a favorite of the Jimenez Mendez family and the recipe has been passed down for generations. The small size and wide leaves of the Potatorum agave make it one of the easiest species to identify. The round and roasted agave sweetness of the Espadin melds perfectly with the tropical fruit and mild salt of the Tobala in this lively ensamble. Car amelized pineapple, cooked agave, sea salt and buttered popcorn are standout tasting notes that end with a smooth finish.

We are excited to share our certified six-year Extra Extra Añejo mezcal with you. We find this to be unique, delicious, and balanced. Vibrant tasting notes include butterscotch, agave, roasted pineapple, vanilla, and oak with many nuances underneath. El Buho Mezcal Agave Jabali 102PF / 750ML The jabali agave is notorious for being the most difficult agave to work with due to the foam it produces and the lower sugar content. This agave is named after the wild boar because of its spikey, curved leaf resemblance to the animal.

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