L A C O L E C C I Ó N M I X T E C A
“La Colección Mixteca” is a curated selection of small-batch agave spirits crafted in the rustic distilleries of the mountainous Mixteca region of Oaxaca and Puebla. Each bottling explores the maestro mezcalero’s interpretation of subjecting agave endemic to the region to peculiar production methods and styles that have largely fallen out of favor in modern times. A significant portion of sales from the collection will be used for palenque improvement projects.
Delfino tobón
From the verdant mountain valley of San Pablo Ameyaltepec in Puebla, maestro mezcalero Delfino Tobón delivers a bold and brilliant wild-harvested Pizorra (A. Marmorata) and a bright, fruity and well-spiced Pechuga made with Agave Papalote (Potatorum) as the base. Delfino distilled these batches in a home-made 3-plate copper and stainless steel still.
atelo ramirez
Maestro Mezcalero Atelo Ramirez works alongside his wife, Laura Arriaga, to make two ensambles in the town of Reyes Metzontla, Puebla. Both use Pichomel (A. Marmorata) in their majority, with one ensamble featuring agave Azul (A. Tequilana) and the other Papalome (A. Potatorum). These expressions were distilled in a makeshift combination of galvanized steel, clay, and copper. Both expressions pop with bright, tropical fruit-forward notes on the palate but are remarkably distinct.
Felix Macedas jinez
Perhaps the most unique expression of the collection, this Candelillo is distilled from a rare subvarietal of A. Karwinskii that grows in the Zapotitlan region of Southern Puebla. Maestro Mezcalero Felix Macedas Jinez crafts a small batch of Candelillo with savory flavors reminiscent of collard greens, smoked ham and boiled peanuts from his still that combines a galvanized steel boiling chamber with a domestic “cazuela” hat that connects to his copper condensing coil.
Anatolio ramirez
The only Oaxacan mezcal in this series, this 56-liter batch of cultivated Mexicanito (A. Rhodacantha) is made in a remote palenque by Anatolio Ramirez of San Jose Rio Minas in the Mixteca Alta. Anatolio uses a hybrid still made from a stainless steel boiling chamber and a clay pot condensing chamber to craft a jammy, leathery and overall cerebral mezcal that lingers on the palate for minutes after imbibing.
