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Mezcal espadín con gusano

 

  • Location of the agave fields: Santiago Matatlán, Tlacolula, Oaxaca

  • Type of agave: Agave Angustifolia Haw or Sprat.

  • Agave age: 10 years

  • Sustainable planting: Yes

 

  • Sowing and Harvesting:

The land is cleaned, then furrows are opened in the lower part of the bank, upstream, on the side where the water accumulates. It should be done before the rainy season in April or May, the distance between plantations is approximately 4 to 5 m between rows and 90 to 110 cm between plants.
The agave harvest needs between 8 and 10 years before reaching maturity, (red marks on the pineapple), the "Jimador" cuts the large, pointed leaves by hand and separates the pineapples (the center of the agave) from the plant . The pineapples are then loaded onto a truck to be transported to the distillery.

 

  • Description of the cooking process:

By using conical stone ovens underground heated with coarse firewood (mesquite or oak). When the firewood is completely consumed and the stones are red hot, the larger sized pineapples are cut into two to four pieces to maximize their cooking. All the pineapples are placed in a orderly compact way on the hot stones. The oven is then covered by using blankets (sacks, plastic blankets, etc), earth and logs to completely seal the oven for a minimum of 72 hours to cook the pineapples completely.

 

  • Grinding method:

The pineapples are then cut into smaller pieces with an ax or a machete and placed on the grinding surface. The grinder is a circular stone or piece of cement with another stone, approximately 500 kilos, that is either thrown onto the grinding surface or pulled by an animal until the pineapples are ground into a paste and completely ground bagasse. Once they are finished grinding we proceed to ferment the bagasse.

 

  • Fermentation description:

After the grinding process is complete, the bagasse is placed in wooden bats to approximately 75% of their capacity. Approximately 150 liters of water are added at 35 to 40° C and ferments for one to two days. Add more water at room temperature until reaching 90% capacity if the vat, thus accelerating the fermentation process. You need to leave about 15 cm of space in the vat to allow for mixing the must and raising the mass to the surface. Let the vat ferment for two to three days.

 

  • Alcohol Volume:

40 ° -100% agave.

 

  • Flavor Notes:

A soft body with crimson tones. It contains a worm that is obtained by the agave itself. Smell of wet earth and a smoky flavor characterized by the classic maguey worm.

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Mezcal espadín joven

 

  • Location of the agave fields: Santiago Matatlán, Tlacolula, Oaxaca.

  • Type of agave: Agave Angustifolia Haw or Sprat.

  • Agave age: 10 years

  • Sustainable planting: Yes

 

  • Sowing and Harvesting:

The land is cleaned, then furrows are opened in the lower part of the bank, upstream, on the side where the water accumulates. It should be done before the rainy season in April or May, the distance between plantations is approximately 4 to 5 m between rows and 90 to 110 cm between plants.
The agave harvest needs between 8 and 10 years before reaching maturity, (red marks on the pineapple), the "Jimador" cuts the large, pointed leaves by hand and separates the pineapples (the center of the agave) from the plant . The pineapples are then loaded onto a truck to be transported to the distillery.

  • Description of the cooking process:

By using conical stone ovens underground heated with coarse firewood (mesquite or oak). When the firewood is completely consumed and the stones are red hot, the larger sized pineapples are cut into two to four pieces to maximize their cooking. All the pineapples are placed in a orderly compact way on the hot stones. The oven is then covered by using blankets (sacks, plastic blankets, etc), earth and logs to completely seal the oven for a minimum of 72 hours to cook the pineapples completely.

 

  • Grinding method:

The pineapples are then cut into smaller pieces with an ax or a machete and placed on the grinding surface. The grinder is a circular stone or piece of cement with another stone, approximately 500 kilos, that is either thrown onto the grinding surface or pulled by an animal until the pineapples are ground into a paste and completely ground bagasse. Once they are finished grinding we proceed to ferment the bagasse.

 

  • Fermentation description:

After the grinding process is complete, the bagasse is placed in wooden bats to approximately 75% of their capacity. Approximately 150 liters of water are added at 35 to 40° C and ferments for one to two days. Add more water at room temperature until reaching 90% capacity if the vat, thus accelerating the fermentation process. You need to leave about 15 cm of space in the vat to allow for mixing the must and raising the mass to the surface. Let the vat ferment for two to three days.

 

  • Alcohol Volume:

40 ° -100% agave.

 

  • Flavor Notes:

With an intense personality with subtle tones of wood, crystalline and bright. Perfect for all occasions.

 

Mezcal espadín reposado

 

  • Location of the agave fields: Santiago Matatlán, Tlacolula, Oaxaca

  • Type of agave: Agave Angustifolia Haw or Sprat.

  • Agave age: 10 years

  • Sustainable planting: Yes

 

  • Sowing and Harvesting:

The land is cleaned, then furrows are opened in the lower part of the bank, upstream, on the side where the water accumulates. It must be done before the rainy season in the months of April or May, the distance from plantations is approximately 4 to 5 m. between rows and 90 to 110 cm. between plants.
The agave harvest needs between 8 and 10 years before reaching maturity, (red marks on the pineapple), the "Jimador" cuts the large, pointed leaves by hand and separates the pineapples (the center of the agave) from the plant . The pineapples are then loaded onto a truck to be transported to the distillery.

 

  • Description of the cooking process:

By using conical stone ovens underground heated with coarse firewood (mesquite or oak). When the firewood is completely consumed and the stones are red hot, the larger sized pineapples are cut into two to four pieces to maximize their cooking. All the pineapples are placed in a orderly compact way on the hot stones. The oven is then covered by using blankets (sacks, plastic blankets, etc), earth and logs to completely seal the oven for a minimum of 72 hours to cook the pineapples completely..

 

  • Grinding method:

The pineapples are then cut into smaller pieces with an ax or a machete and placed on the grinding surface. The grinder is a circular stone or piece of cement with another stone, approximately 500 kilos, that is either thrown onto the grinding surface or pulled by an animal until the pineapples are ground into a paste and completely ground bagasse. Once they are finished grinding we proceed to ferment the bagasse.

 

  • Fermentation description:

After the grinding process is complete, the bagasse is placed in wooden bats to approximately 75% of their capacity. Approximately 150 liters of water are added at 35 to 40° C and ferments for one to two days. Add more water at room temperature until reaching 90% capacity if the vat, thus accelerating the fermentation process. You need to leave about 15 cm of space in the vat to allow for mixing the must and raising the mass to the surface. Let the vat ferment for two to three days.

 

  • Alcohol Volume:

40 ° -100% agave.

 

  • Flavor Notes:

Rested with fruit for 3 to 6 months in old oak barrels to get the golden color with warm subtle tones.

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CONTACT

 

contacto@mezcalmadrona.com

CDMX, Mexico

 

©2020 Mezcal Madrona. By VivaLaAD