Liquor Brands in Guerrero

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.

Mezcal de Leyendas started in 2006 with the pursuit in finding regional mezcales made honoring the tradition and craftmanship of their predecessors using agaves native to the region. This mezcal made by Oscar Obregon, 5th generation in his family, is from the wild agave Cupreata, known commonly as Ancho in the region produces a signature flavor unique to this area. The wild agaves are fermented for 5 days, then double distilled in small copper stills.

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.

Mezcal de Leyendas started in 2006 with the pursuit in finding regional mezcales made honoring the tradition and craftmanship of their predecessors using agaves native to the region. This mezcal made by Oscar Obregon, 5th generation in his family, is from the wild agave Cupreata, known commonly as Ancho in the region produces a signature flavor unique to this area. The wild agaves are fermented for 5 days, then double distilled in small copper stills.

The Pechuga expresses a delicate balance in which the smokiness is softened noticeably by the protein and wild fruit. A rich mouthfeel offers flavors of roasted fruit, subtle minerality and a slight smokiness, finishing dry on the back of the palate. Bozal Pechuga is made with agave Cupreata as a limited release from Mazatlan, Guerrero. After the second distillation a cooked chicken marinates with locally sourced fruits, chiles, citrus fruits, raisins, cinnamon and clove. After the chicken has fully marinated, it’s added into the third and final distillation. AGAVE PAPALOTE The Cupreata agave, known as maguey Papalote in the state of Guerrero, grows wild on the mountain slopes of the Rio Balsas basin. The harvesting of this agave is extremely difficult due to the altitude of the steep slopes where it is found. Cupreata from Guerrero presents a profile starting with sweet floral notes, followed by the aroma of wet earth and subtle minerality, reminiscent of an approaching storm. Cupreata is a subspecies of Papalote. 100% Agave Cupreata - Papalote | Mazatlán, Guerrero | NOM-0472X Copper Pot Still

Slight sweetness on the nose with a soft mineral scent of river rock. An initially viscous mouthfeel leads to a savory palate with flavors of sage, fennel and creamed corn. The finish is lasting with a brined salinity and effervescence. AGAVE SACATORO A subspecies of the Angustifolia family, the Sacatoro agave takes about eight to twelve years to mature and is harvested from the hillsides of Guererro. Unique in itself, the characteristics of Sacatoro agave showcases the aromas of wet earth, a rich smokiness on the mid-palate, and a finish reminiscent of wild flowers. 100% Agave Angustifolia | Mazatlán, Guerrero | NOM-0472X Copper Pot Still ACCOLADES 96 Points, The Tasting Panel

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.

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 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.

Mezcal de Leyendas started in 2006 with the pursuit in finding regional mezcales made honoring the tradition and craftmanship of their predecessors using agaves native to the region. This mezcal made by Oscar Obregon, 5th generation in his family, is from the wild agave Cupreata, known commonly as Ancho in the region produces a signature flavor unique to this area. The wild agaves are fermented for 5 days, then double distilled in small copper stills. It presents notes of orange peel, celery, olive brine, coconut peel, roast pepper and green plantain.

El Peloton de la Muerte Mezcal Artesanal is produced by Rodolfo Obregon. The label for El Peloton de la Muerte, which means Squadron of Death coming from Mexico's Independence in 1821. This mezcal is a field blend of 2 wild agaves (Criollo and Ancho) then distilled a second time through botanicals of mandarin, orange, lime, mint, anise as well as the pechuga (or heart) of the agave. The agave is cooked in a stone pit covered with lava rocks, after which it fermented for four days in wood vats using natural fermentation. It is then double distilled in small copper stills.

From the central part of Guerrero, this mezcal comes from a wild agave, known as Criollo. This maguey is a wild variation of the Espadin, normally not see in Oaxaca. This is a double distilled mezcal using an arabic still on the first pass and Filipino on the 2nd. All natural fermentation gives this mezcal a very unique and wild taste.