Mayalen Wild Cupreata is made with 100% wild agave Cupreata this is harvested on the mountaintops of the Mezcalero’s estate. The cut agave is transported down the mountain in a caravan fashion where it is cooked in an earthen oven, crushed by tahona, and then distilled in a copper alembic. This mezcal is potent with elegant herbal and citric notes and a spicy kick. There is salt on the nose with moderate notes of tropical fruit. This mezcal is 48% ABV.
Agave Espadin is native to the state of Oaxaca. Our Mezcal Machetazo Espadin 45% has subtle floral notes with a light spicy finish. These are influenced by the tropical-desert climate where our distillery is located. Espadin reaches maturity and an ideal sugar concentration between 8–12 years. The mezcal master must cut the leaves and penca at this time, soon before it starts to flower and sprout a quiote. Like our Cupreata varieties, the Espadin agaves are cooked in an earthen oven releasing aromas of roasted fruit.
Mayalen Borrego (the Spanish word for lamb) is an organically handcrafted mezcal made from wild cupreata agave hand picked by the maestro mezcalero. They take 7 years to fully grow and are harvested from the hillsides accessible only by foot, where donkeys are required to transport the agaves. Cooked for three days in an earthen stone oven, the agave juice is extracted using a tahona wheel. It is naturally fermented for about a week in aged wooden barrels and triple distilled in a wood-fired copper still with a leg of lamb infused in the final distillation, hence its name. This joven mezcal is produced at Erdini S.A. de C.V and bottled at 49% ABV.
Mayalen Machetazo is made with 100% agave Cupreata, but it’s made specifically for use in cocktails. It has slight hints of smoke that make a good mixer for many different types of mixed drinks, and it’s citric aroma can make for an enjoyable tasting. It has an ABV of 40%.
Mayalen produces their mezcal in the state of Guerrero, just north of Oaxaca where the majority of it is made. Ague de Juventud translates to water of youth, referencing both the high mountain spring water with which the mezcal is made, but also its nature of being bottled fresh off the still. It is made with a field blend of wild cupreata agave, with meticulous processes from cutting to final distillation to ensure the fullest flavor of the fresh plant, including covering the fermenting crushed agave for a week with additional agave fibers to avoid contact with sunlight. The Guerrero is inspired by those who are warriors at heart, a robust expression bottled at full cask strength, ranging 53 - 55% ABV.
Wild Agave Salmiana growns in the state of San Luis Potosi and takes 7 years to reach maturity. The desert climate of Charcas, San Luis Potosi gives way to an aroma of fresh vegetation and wooden flavors. The production process of our Mezcal Machetazo Salmiana 45% differs from the common cooking of agaves in an earthen oven because these piñas are cooked through vaporization. The sloped construction of the distillery’s floor ensures consistent production from beginning to end as the liquid from the cooked agaves trickles down through each production process by way of gravity.
Our original and most elaborate variety of Mezcal Machetazo is from the mountains of Mochitlan, Guerrero. The higher elevation where this agave grows is ideal for the absorption of minerals giving way to a sweeter flavor unique to the Wild Cupreata Agave. The Wild Cupreata Agaves must reach a level of maturity of approximately 7 years to ensure the ideal concentration of natural sugars and minerals in the heart of the agave or piña.