San Luis del Rio
Agave: Maguey espadín (Angustifolia Haw)
Elaboration process: Traditional. Grinded in chilean tahona pulled by horse. Cooked underground in conical oven with tepehuaje and sabino wood.
Tasting Note: Ripe citric aromas, a notorious presence of cooked agave and alcohol. In the mouth, earth followed by a sweet and fruity flavor derived from the tropical fruits of the region.
Crafting Family:: Velasco Family
Agave: Maguey wild Papalote (Agave Cupreata)
Elaboration Process: Cooked under ground in conic oven.
Tasting Note: Elegant woods such as cedar, green pepper, cloves and tobacco. On the palate green flavors, persistence, pleasant smoked note and balanced alcohols.
Crafting Family: Alcaraz Family
Agave: Blend or ensamble of two wild agaves, maguey Cenizo and Alto (Agaves Americana Sahuayensis and Inaequidens)
Elaboration Process: Traditional style of the region, conical oven in the ground with dry pine wood, grinded with mechanical tear, fermented in open air in steel tubs at floor level, double distillation in Filipino still, copper saucepan with montera wood.
Tasting Note: Acetones, nuts such as hazelnuts and toasted peanuts, almonds and pine, green apples and ripe pineapple. Subtly smoked and elegant. In the palate, a warm body, constant and pleasant acidity that generates a balance.
Crafting Family: Pérez Family
The oven is lit the day before at night with dry tepehuaje wood where the river stones are heated. The next morning wet bagasse is added to the stones and later the pineapples split into halves and thirds, the oven is covered with sacks and soil. The goal is for the maguey sugars to be transformed into fermentable sugars.
In pine and sabino tubs or tinas, the mashed maguey and spring water are added, where the microorganisms will naturally converted into a fermented mosto until the tepache as known in the community is obtained. Natural and native yeasts in the region play a very important role in this process which goes from 7 to 10 days.
1.5 oz Mezcal Legendario Domingo espadín
1 slice of grapefruit
1 Rosemary Sprig
Preparation: Chill the glass with ice, macerate the slice of grapefruit, pour the mezcal, add ice, add 3/4 tonic water, beat slowly. Garnish with another half slice of grapefruit and 1 sprig of rosemary.
2 oz Mezcal Legendario Domingo espadín
Juice of 1 orange
Fresh Basil Leaves
Preparation: Add the orange juice in 1 mixing bowl and mix with the mezcal. Squeeze glass with worm salt, pour into highball glass, add the agave syrup and mineral water Garnish with fresh basil.