Mezcal - Espina Roja 200ml

€27.50

Espina Roja is made by female producer Ariana Buendia and is an extraordinary example of what can be achieved when younger producers take on their family heritage. The brand name comes from the vibrant red thorns that the agave wilds to protect itself. Only 250 liters were bottled, making it a super limited edition batch.

Cultivated agave between 8 and 12 years of age Maguey, locally known as Alto (Agave Inaquidens) is harvested within 8 days. It is then cooked for a total of 10 days in a conical oven pit covered with volcanic stone and ground by hand with a wooden club. The fermentation is executed for 11 days in tepetate pits to which the pulque is added with natural spring water. It is then distilled in a Filipino Alembic made of fir wood.

Notes are mineral and woody with subtle lactic nuances.

• Producer Ariana Buendia
• 48 % ABV

Mezcal - Cumbrita de la Sierra 200ml

€29.00

This super limited edition Mezcal (only 240 bottles!) has made it to Germany all the way from Batopilas, Chihuahua, México. Cumbrita de la Sierra is a 100% single producer owned brand; the maker, Dolores González, is at least the third generation of producer in his family, and one of only a handful who are still producing Lechuguilla in the region. In this region, the word “Lechuguilla” refers both to the plant, and the drink distilled from it. The agave used is Agave shrevei, although there does appear to be a lot of morphological variation and we may eventually find out that there are a couple of different species being used. The Agave grows about 1000 meters above Batopilas, on the summits of the cliffs of the Copper Canyon (hence the name - Cumbrita de la Sierra - Summit of the Mountain). The producers will travel up and out of the canyon with horses and donkeys, staying in the mountains for days on end while they cut and haul the Lechuguilla back to the Vinata (area of production). All this work creates a beautifully balanced spirit, with the gentle smoky flavor characteristic of Mezcal.

• Maguey: Agave Shravei (lechuguilla)
  
• Provenance of the maguey:  Batopilas
  
• Producer: Dolores Gonzalez
  
• Region: Yierbaniz, Sierra Taraumara, Chihuahua 
• Oven: Stone and earth underground conical oven
• Maceration: By hand with wooden mallet (pezón) and Axe
  
• Fermentation: with spring water in a stone and clay basin
• Distillation: 2x in Tree trunk still (Oak) also referred to as "Tren"
  
• Final composition: heads and tails of the second distillation
• ABV: 48%