WA - Spirits Portfolio

KNOW YOUR AGAVE FACTS...

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 750ml / 92PF 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 750ml / 84PF Mina Real Reposado Mezcal is additionally barreled in American white oak. SIEMBRA METL MICHOACÁN Exploring ancestral agave distillates with the same commitment to quality and tradition. Siembra Metl is a liaison between passionate consumers and Mezcaleros who represent the ancient culture of mezcal in remote regions of Mexico. Siembra Metl Mezcal Don Mateo Cupreata 750ML / 92PF Agave Cupreata was nearly gone from Michoacán until the Vieyra family revived the subspecies in their own back yard. It can only reproduce sexually and is a pillar of agave biodiversity. 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. Distillation in local pine wood rounds off the smokiness from the earthen pit; a mezcal to be appreciated by aficionados and newcomers alike. Siembra Metl Don Mateo Cenizo 750ML / 96PF 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 fruit flavors.

TEQUILA: must be made in one of the 5 certified states in Mexico (refer to the orange section on the map) MEZCAL: can be made in one of 8 approved states in Mexico, but is most broadly produced in Oaxaca state. WHY ARE THEY DIFFERENT?: 1 . They’re made with different kinds of agave. Mezcal can be made from more than 30 varieties of agave. According to spirits writer Chris Tunstall, the most common varieties of agave used for mezcal are tobalá, tobaziche, tepeztate, arroqueño and espadín, which is the most common agave and accounts for up to 90% of mezcal. 2 . They’re distilled differently. Both tequila and mezcal are made from the

harvested core of the agave plant, otherwise known as the “piña.” However, that’s where the similarities in production end. Tequila is typically produced

by steaming the agave inside industrial ovens before being distilled two or three times in copper pots. Mezcal, on the other hand, is cooked inside earthen pits that are lined with lava rocks and filled with wood and charcoal before being distilled in clay pots. While some large-scale mezcal producers have adopted modern methods, artisanal mezcal makers continue to use this more traditional method, which is the source of the smokiness commonly associated with mezcal. — Food & Wine

Regions / Map Varietals

BACANORA Sonora

TEQUILA 1. Jalisco

MEZCAL 1. Oaxaca

2. Michoacan 3. Tamaulipas 4. Guanajuato 5. Nayarit

2. Michoacan 3. Zacatecas 4. San Luis Potosi 5. Guanajuato 6. Guerrero 7. Tamaulipas 8. Durango

SOTOL Chihuahua

7

8

3

3

4

5

4 5

1

2

6

1

3