Maestro Mezcalero - Moisés Pacheco, Miahuatlán Oaxaca
The man behind white labels
Moises Pacheco and our Espadín Artesanal
MEZCAL IS AGAVE VARIETAL AND TERROIR
Miahuatlán is distinguished by a specific type of terroir, a salinity and minerality like no other. All our Agaves, from a Tepeztate, Tobala and all Karwinskii varieties carry this unique note in each batch,
EARTH PIT OVEN
All of MATASANTA's white labels are in the Artisanal category of production-
- Cooking in earth pit ovens to accent the Miahuatlan notes.
- Cypress Wood fermentation.
- Double distillation in copper stills.
Maestro Mezcalero - Isreal Palestino
Unique "Double Clay" Production
The region of Jayacatlán has become a reference for some of the best Espadín produced in Oaxaca. Maestro Mezcalero Israel Palestino FERMENTS and DISTLLS in CLAY POTS:
TAHONA CRUSHED
The two methods of crushing for Mezcal Ancestral is by hand with mallot or Tahona stone. Don Israel brings a donky for the crushing.
NATURAL FERMENTATION IN CLAY POTS
Open air fermentation and natural yeasts doing their magic all in clay pots.
Maestro Mezcalero - Luis Mendez
Crafted with Passion - ANCESTRAL Distillation
Luis Mendez holding a baby Jabalí -Agave Convallis- which grow directly on rocks.
LEÑA DE ENCINO
Used for the conic underground oven and distillation.
CLAYPOT Distillation
Traditionally double distillation in clay, even with Jabalí.
Ancestral methods of distillation give the unique earthy notes of minerality
LUIS MENDEZ - SOLA DE VEGA COLLECTION
With endemic agaves of the valleys of Sola de Vega, Oaxaca
2ND Release is introducing-
The Agave Americana Family
Mezcal Ancestral. All growing naturally in the region of Sola de Vega Oaxaca, MATASANTA is bringing 3 sub varieties of Agave Americana-
- Coyote - Agave Americana
- Arroqueño - Agave Americana var Oaxaquensis
- Sierra Negra - Agave Americana
COYOTE - AGAVE AMERICANA
The fastest growing of the three, it takes between 6-8 years to mature. Not to be confused with Coyote Lyoba, another variety much smaller. This Coyote Americana piñas can weight up to 100 kilos each. Flatter pencas.
TASTING NOTES
Nose - Vegetal, Agave, Honey
Palate - Bright and green grassy notes, light mineral sweetness from terroir and clay Balanced firewood smoke.
ARROQUEÑO - AGAVE AMERICANA VAR. OAXACENSIS
TASTING NOTES
Arroqueños take an average of 15-20 years to mature. Pencas are blueish, thorns are small and cinnamon color, its shape is canal like.
Nose - Caramelized Agave, Chocolate
Palate - Denser body, silky, white chocolate, butter, fudge.
SIERRA NEGRA - AGAVE AMERICANA
Biggest and slowest growing of these three. Piñas can weight up to half a ton, usually ax cut onsite and carried in more than 1 truck to the Palenque. Its name stands for black saw or black thorns, which makes this different from its close relatives. Pencas are ashy and whiter. Their longevity allows for more recollection of sugars, minerals that translate into the deep flavour notes still in a clear unaged spirit-
Nose - Black Cherry, Licorice, Red Fruit, Leather.
Palate - Strawberry, maraschino liquor, peaty, perfectly integrated firewood. Creme brulee hints in the long finish.