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AGAVE MEZCAL

MEZONTE MEXICO, JALISCO Mezonte is a non-governmental organization (NGO) that promotes, supports, and preserves the production and practices of traditional agave spirits. Pedro Jimenez, Curator of all thing’s agave, and the mind behind Mezonte, works in collaboration with producers across Mexico to ensure the producers receive fair wages and recognition for their products. Highlighted here are some of the mezcaleros that are part of this project. Mezonte “Candido Romero,” Jalisco 90PF / 200ML Loma de Guadalup, where Candido “Cande” Romero lives is known for the growing the Ixtero Amarillo maguey, representative of southern Jalisco. Cande is very careful in his way of working and with agaves “capones” that can reach up to 16 years. Always positive, Cande shares his lightheartedness through his mezcals. Mezonte “Japo,” Jalisco 92PF / 200ML Mezonte Japo is produced by Hildegardo Joya “Japo” in Cabo Corrientes. His mezcales (also called raicilla) are elaborated with endemic agaves that grow 12 – 25 years. Tropical in every way. Intense taste of long roasted agave, notes of papaya, mango, and a caress of ocean mist. Mezonte “Jorge Perez,” Michoacan 102PF / 200ML One of the most daring mezcal producers in México. Like an alchemist, Jorge experiments, all in the name of finding an interesting mezcal. Enthusiastic and humble, Jorge represents the spirit of a Michoacán producer. Agave Inaequidens from Rio de Parras, Querendaro, brick fermentation with pulque, distilled in pine with copper and oyamel. Mezonte “Lorenzo 11 Magueys,” Jalisco 90PF / 750ML Lorenzo and Tomás Virgen Baking: earth and stone conical oven Cooking: 3 to 4 days. Bagasse capped Firewood: huamuchil and mesquite. Mezonte “Lorenzo,” Jalisco 94PF / 200ML 92PF / 750ML Don Lorenzo–Lorenzo Virgen—is part of at least 3 generations of mezcal legacy. On his lands, he has more than 10 varieties of Agave. On the horizon, you can see Colima’s Volcano, under which he teaches his grandchildren to make mezcal. This agave spirit is distilled by Don Lorenzo using all 10 agave varietals. Produced in Chancuellar, in an underground pit oven, fermented with spring water and distilled with pine wood with copper and Parota wood. Mezonte “Santos Juarez,” Jalisco 94PF / 200ML / 750ML Santos Juarez and his family live and work in Toliman, Jalisco, possibly the birthplace of Mexican distillation. Santos’ mezcales are born and processed within the volcanic soil and fermented in stone the same way they did over 500 years ago. Santos is produced using Alineño and Cimarron agave (A. angustifolia haw and A. rhodacantha), extracted by hand using hatchets, fermented with spring water, and distilled in copper and parota wood. Mineral notes from fermentation in stone and a bright grapefruit peel profile. Subtle notes of pepper. Mezonte “Teodoro,” Oaxaca 96PF / 750ML Miahuatlán is possibly one of the most important traditional regions of mezcal production in Oaxaca. Teodoro Garcia, originally from this Miahuatlán and a long legacy of mezcaleros, has his own palenque to make mezcal. He is perhaps one of the few Oaxacan producers that still respect the original flavors of the plant. Made from Bicuixe & Espadín agave, extracted with tahona and distilled in a Copper Alambique. Mezonte “Tepe,” Tepehuano 99PF / 200ML Aciano Mendoza from Tepehuano, at the border of Jalisco, Nayarit, and Durango, follows the tradition of developing spirits primarily for ritual purposes. Cenizo agave, extracted by hand with wooden mallets and distilled in clay pots. Mezonte Mix Pack 100.6PF / 200ML Six bottle combo pack; 200ML bottles

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