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.
Their commitment to fair trade and ecological conservation is commendable and set an example for the rest of the industry. As Silvia explains it International trade is dominated by the logic of the free market, which places competitiveness and obtaining the maximum economic benefit above the rights of people, working conditions and the preservation of the environment. This system generates deep inequalities. Fair Trade is a commercial system based on dialogue, transparency and respect, which seeks greater equity in international trade, paying special attention to social and environmental criteria. It contributes to sustainable development by offering better commercial conditions and ensuring the rights of disadvantaged producers and workers. For environmental conservation, theyve shifted to producing mostly blends as its the most ecological and ancient way to produce mezcal.
Age of agave at harvest: 5 9 years
State: Oaxaca
District: Miahuatlan
Agave used: A. Angustifolia
Altitude of agave: 1560-1600 m
Type of oven: Conical earthen
Wood used: Mesquite and oak
Type of mill: Stone wheel
Type of fermentation vat: Sabine wood
Fermentation: Natural wild yeasts
Type of water: Well water
Type of still: Copper with condenser
Number of distillations: 1
Alcohol content adjustment: Cordon
Date of distillation: March 2020
Liters produced: 200 L
Alcohol: 49.7%
nextSection Tasting notes: mineral, smoke, wood, sweat
