MDM Chapero de Pantaleon Lopez Agave Spirit 96pf 750ml

Mezcaloteca promotes Maestro Master Mezcaleros and their traditional process of production. Their passion is to transcend and conserve their stories for future mezcaleros.

There are several distillates from maguey that are found in the Mezcaloteca collection and come from different regions of Mexico. These have to abide by the rules and strict requirements to be cataloged in their universe of products.

Mezcalosfera is a small branch that focuses on these small producers that have extreme passion for their craft, handed down generation to generation.

Maestro mezcaleros are born into a long-standing tradition of mezcal production inherited from their fathers and grandfathers; they begin to learn the processes during childhood, helping on the family ranch where they practice this specialized knowledge passed down from generation to generation. The mastery of the tools, processes, care and selection of magueyes that maestro mezcaleros have varies from region to region and is tied to the natural and cultural environment that it inhabitants have developed over generations. This results in historic taste, the traditional taste. By definition, each Maestro Mezcalero is attached to the particular taste of his region. Without the traditional maestros mezcaleros we would lose the biological and cultural wealth that mezcal provides to Mexico, as they are the keepers of this knowledge and the only experts alongside the people at the origin of mezcales.

The production of traditional mezcales varies based on region and state, as each community has developed distinct techniques and processes to meet the historical tastes of its towns and each has developed its own recipes to distill the mezcal. Traditional mezcal is made in batch distillation apparatus and its material depends on the availability in each region (copper, wood, reeds, mud, etc.). The number of distillations depends largely on the type of distillers used and can range from one to three distillations. However, the steps for making a traditional mezcal do not change: selecting mature plants, cutting and shaving the maguey, cooking it in an earthen oven, crushing it, fermenting it naturally, and finally distilling it to give it its alcoholic wealth. It should be noted that all the traditional mezcales are above 45 percent alcoholic proof, they are clear and have a strong aroma and flavor of cooked agave. The diversity of magueyes that can be used is matched by the range of time, materials and techniques, which means that each batch of traditional mezcal is unique and unrepeatable in flavor and aroma.