History of Mezcal Amores

“A project founded with love”. The brand Mezcal Amores was founded in 2010 by a group of friends who, after making several trips to different mezcal producing states in the country, developed a deep rooted love for these regions and this magical spirit. They became immersed in a world that surrounded them in traditions, tastes and smells. These experiences inspired them to create a product that encompasses their passion for and devotion to the roots of Mexico.

Their search for the perfect mezcal led them to explore the mezcal producing lands of: Durango, Guanajuato, Guerrero, Oaxaca, San Luis Potosí, Tamaulipas and Zacatecas. While exploring these regions, they saw how hard the people in the fields and in the palenques worked. It made them realize that if they had success in finding the right mezcal, they could also help the people of this region have a better way of life. Thus was born the Philosophy of Mezcal Amores.

“The idea was to find a smooth and balanced mezcal that kept the flavor characteristics traditional to mezcal. After a year they were able to define a product that met all their expectations”.

Alchemy

Philosophy

Agave

Mezcal

Nuestros Productos

MEZCAL AMORES

ESPADÍN JOVEN

Santiago Matatlán, Oaxaca.

MEZCAL AMORES

CUPREATA JOVEN

Mazatlán, Guerrero.

MEZCAL AMORES

ESPADÍN REPOSADO

Santiago Matatlán, Oaxaca.

MEZCAL AMARÁS

ESPADÍN JOVEN

San Juan del Río, Oaxaca.

MEZCAL AMARÁS

CUPREATA JOVEN

Mazatlán, Guerrero.

MEZCAL AMORES

ESPADÍN JOVEN

San Juan del Río, Oaxaca.

Internacional




MÉXICO
MEZCAL AMORES

www.mezcalamores.com

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INSTA: @MEZCALAMORES
TW: @MEZCALAMORES

USA
ANCHOR DISTILLING

www.anchordistilling.com

FB: MEZCALAMARAS
INSTA: @MEZCALAMARAS

ESPAÑA
MY ORGANIC BOTTLE

www.myorganicbottle.com

FB: MEZCALAMORESSPAIN
INSTA: @MEZCALAMORESSPAIN

FRANCIA
SOCIÉTÉ DUGAS

www.dugas.fr

FB: MEZCALAMORESFR
INSTA: @MEZCALAMORESFR

HONG KONG
LA NAO FOODS LIMITED

www.la-nao.com

FB: MEXTRADEAU
INSTA: @MEZCALAMORESHK

AUSTRALIA
MEXTRADE

www.mextrade.com.au

FB: MEXTRADEAU
INSTA: @MEXTRADEAUSTRALIA

Contacto

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Amores alchemy

1. Harvest [Jima]

Jima is the process of harvesting the agave. Once the agave begins to quiotar or flower through the sprouting of a pistil in the central part of the cone, the quiote has to be cut. This prevents the agave from dispersing its inulin (sugar, energy) to the flower, thereby concentrating it in the cone. Afterwards all the main leaves are cut leaving just the cone which is extracted from the earth. The jima process is very labor intensive; each cone (or piña) weighs between 50 and 100 kilograms.

In a normal 8-hour work day, four agave harvesters [jimaderos] can harvest some 70 cones -3.5 tons- from which around 350 liters of mezcal will be obtained.

2. Cooking

After obtaining more than 7 tons of agave, the stone oven is prepared for cooking the cones. This oven starts as a large hole in the ground. First one ton of logs is placed inside then set afire and then one ton of river rocks are placed on top of the burning wood. When the rocks reach the desired temperature they are covered with bagasse (spent agave fibers from the distillation process) in order to protect the cones from the direct heat. All the cones are incorporated and they are covered with a tarp and earth in order to keep in the smoke and heat. The agaves are left to cook in this oven for around 5 days. It is the same method used with pit barbeque [barbacoa de hoyo].

The cooking transforms the inulin into sugar and the smoke from the wood is what contributes the smoky flavor characteristic of mezcal.

3. Grinding

The cooked agave is put in an Egyptian mill where one ton a day is ground; the horse runs kilometers around the mill so that the tahona (rock) compresses the cooked cones extracting their liquid.

4. Fermentation

The liquid is then placed in large open air pine vats, and as with the artisanal mezcals, water and bagasse are added. The water that is added at this stage is very important because it allows the bacteria to transform the sugar into alcohol.

Mezcal Amores lets the fermentation occur naturally, without adding any external agent. The fermentation takes from 7 to 13 days depending on the environmental conditions. In Mezcal Amores we do not add yeast. The process is 100% natural.

5. Distillation

In Mezcal Amores copper stills are used for the distillation (at least 2 distillations). The process consists of heating the wort (juices and bagasse) in order to bring the different alcohols and volatile compounds to their boiling point and convert them into steam; the steam rises to the top of the still where it is channeled into a coil that is submerged in water. In this process the steam condenses to become ordinary mezcal (that is what the liquid obtained from the first distillation is called). The heads and tails of the distilled liquid are removed – these are the first and last two liters from the first distillation (these contain a mix of alcohols like methanol, aldehydes, ketones and esters that increase the acidity and affect the flavor of the mezcal).

6. AGED

Aged Mezcal Amores is cooked in a masonry oven (with steam) and once distilled it is aged 6 months in partially charred American white oak barrels that were previously used to store bourbon.

Unique product:
The entire process is overseen by the master mezcalero whose techniques have been learned from an early age. It is his job to select the best agave, decide the amount of time in the conical oven, how finely the agave is ground, how many days it is fermented and, finally, regulates the temperature during the different stages of distillation. Their attention to every detail helps to give Mezcal Amores it’s characteristic smooth, clean and balanced flavor.
All the processes are artisan and therefore each production lot has important variations: the amount of sugars in the agave, temperature and humidity of the environment etc.
This makes each production lot of Mezcal Amores slightly unique and unrepeatable.
Finally the finished product is bottled, labeled and signed by hand by the master mezcalero.

7. Raising Awareness

The main objective of Mezcal Amores is to raise awareness around mezcal and its culture, to inspire through our philosophy and to achieve a broad up-to-date perception of Mexico around the world. For Amores producing mezcal is best described as an alchemist process, so much time and energy go into the making, thus producing a beverage full of spirit.


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Amores Philosophy

Mezcal Amores works only with sustainably cultivated agaves. It is our commitment to ensure the long term preservation of the species and its biodiversity; as a result of this commitment, Mezcal Amores produces mezcals from agaves that widely available, not endangered or grown in the wild.

We reinvest 15% of our gross profits back into the local community, in order to ensure the raw material and production over the long term.

That is why:

We economically support the master mezcalero to increase and improve their production.

We reforest 5 agaves for each agave used; this is in order to generate work in the community and maintain production over the long term.

It is important to mention that the lands we use for planting belong to the community; this is mutually beneficial to both Mezcal Amores and the local people. The owners themselves work their lands so they benefit from the fruits of their labor.

The compensation of everyone who works in the manufacturing process of Mezcal Amores (agave producers, harvesters/jimadores, factory workers) is at least 20% higher than the local average.

Mezcal Amores helps to support the master mezcalero by researching new methods of manufacturing and production equipment so that he or she may continue improving the quality and yield, achieving greater efficiency in the production process without altering the artisanal aspect.

In the near future we will be supporting the communities in other areas such as education, health and nutrition. The assistance provided will be customized according to the needs and traditions of each community.

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Agave

Globally there are more than 200 agave species of which more than 150 are endemic to Mexico; around 14 species can be used to produce mescal according to CONABIO (Comisión Nacional para el Conocimiento y Uso de la Biodiversidad) and the CRM (Consejo Regulador del Mezcal).

Currently there are 13 species that are the most important in the production of Mezcal.

The reproductive cycle of the agave is long. The average maturation period is from 8 to 20 years, depending on the species.

The agave adapts to climatic changes in order to ensure its survival, and therefore it can absorb the little humidity and the CO2 in the air. It is a plant that has evolved to survive in these difficult climatic conditions and to protect itself from animals. Through photosynthesis it transforms the water and CO2 into starches (inulin). Once it reaches sexual maturity it generates the quiote (flower) for its reproduction. It does this only once in its life; the agave dies a little after quiotar (flowering).

TIPOS DE AGAVE

Agave Angustifolia Espadín

LEAF:
1,5M WIDE AND 1M HIGH, STRAIGHT, NARROW AND RIGID.
LIGHT GREEN AND GREYISH.
THORN:
SMALL
“QUIOTE” (TRUNK):
RAMIFIED, UNTIL 5M HIGH.
BLOOMING:
FROM JANUARY TO MAY IN THE NORTH OF MEXICO
FROM JULY TO OCTOBER IN THE SOUTH OF MEXICO
REPRODUCTION:
SEED, BULBILO AND ROOT GROWTH
CHARACTERISTICS:
THIS TYPE OF AGAVE CAN BE CULTIVATED. IT IS USED FOR ITS HIGH PRODUCTION OF SUGARS AND ITS FACILITY TO PROPAGATE BY BULBILOS AND ROOT GROWTH.

Cupreata Papalote

LEAF:
3.3FT WIDE AND 2.6FT HIGH, SHINY GREEN SPEAR SHAPED LEAFS.
THORN:
LONG AND CURVED COPPER COLOR.
“QUIOTE” (TRUNK):
RAMIFIED UNTIL 19.6 FT TALL.
BLOOMING:
FROM JANUARY TO MARCH.
REPRODUCTION:
SEED, BULBILO AND ROOT GROWTH
CHARACTERISTICS:
WHEN IT BLOOMS, BATS TRANSPORT THE POLEN BETWEEN AGAVES FERTILIZING THE FLOWERS.

Durangensis

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Potatorum

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Karwinskii

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Tequilana Webber

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History of mezcal

Mezcal is the oldest known spirit of the Americas and quite possibly the world. The production process has changed little throughout the centuries. The name mezcal comes from the Nahuatl ‘metl’ meaning agave, and ‘ixcalli’ meaning cooked or baked. Essentially, mezcal is the generic name given to distilled beverages from the fermentation of the wort of any species of maguey, or the genus Agave of the Agavacea family.

Years of solar heat

The agave plant absorbs the sun’s energy during its lifetime in order to be able to complete its mission of reproduction. Those 10-13 years of concentrated solar energy are captured in each bottle of Mezcal Amores.

As the sun comes up every morning life awakens. When this energy is extracted from the plant through an artisan process executed with harmony, hard work and wisdom, the result in the final product is surprising. It is vitally important that this beverage be consumed in a manner similar to its processing, without pressures of time. To enjoy the mezcal little by little is to open your spirit to the flavors and to awaken subtly and elegantly. That is why it is important to drink mezcal slowly and unhurriedly. It is common to hear that mezcal opens the heart, lightens sorrows and elevates awareness… for us drinking mezcal is like drinking the blood from the sun, it is the dawn, to awaken.

Protected designation of origin

Mezcal is a beverage with a rich and diverse flavor profile. This diversity is derived from the many species of agave from which it stems, the different regions in which it is produced and finally the different methods of each master mezcalero in each batch of mezcal.
The Protected Designation of Origin for mezcal covers 8 states: Oaxaca, Guerrero, Durango, San Luis Potosí, Guanajuato, Tamaulipas, Michoacán and Zacatecas.
Mexico has many different climates and topographies which are well suited for the agave plant to grow. This environmental biodiversity has allowed a large number of species and varieties of the plant to flourish.

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Points of sale – México

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CENTROS DE CONSUMO USA

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Mezcal Amores
Espadín Joven

spirit1

2013

GANADOR DE MEDALLA DE ORO EN BEVERAGE TESTING INSTITUTE.

spirit2

2012

GANADOR DE LA GRAN MEDALLA DE ORO EN CONCOURS MONDIAL DE BRUXELLES

AGAVE:

ESPADÍN (ANGUSTIFOLIA)

REGIÓN:
SANTIAGO MATATLÁN, OAXACA

TIEMPO DE CRECIMIENTO DEL AGAVE:

10 AÑOS

TIPO DE HORNO:

HORNO CÓNICO DE PIEDRA

TIPO DE MOLINO:

MOLINO EGIPCIO

MADERA UTILIZADA EN COCCIÓN:

MADERA DE ENCINO

FERMENTACIÓN:

MADERA DE PINO

DESTILACIÓN:

3 DESTILACIONES

% ALC VOL:

37%

MAESTRO MEZCALERO:

ING. ENRIQUE JIMÉNEZ

NOTAS DE CATA:

De cuerpo suave con tonos platinos brillantes; aroma cítrico y ligeramente ahumado, con notas persistentes de flores silvestres y tierra húmeda. Gusto suave, terso y balanceado, notas de Agave recién cosechado, toque de almendras, con matices de cáscara de naranja.
Fin de boca limpio, abierto, agradable y delicado con notas sutiles de pimienta rosada.

sol

De venta en México, Australia, España y Hong Kong.

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MEZCAL AMORES
REPOSADO ESPADÍN

spirit1

2013

GANADOR DE MEDALLA DE ORO EN BEVERAGE TESTING INSTITUTE.

spirit

2012

GANADOR DE MEDALLA DE ORO EN SAN FRANCISCO WORLD SPIRITS COMPETITION.

AGAVE:

ESPADÍN (ANGUSTIFOLIA)

REGIÓN:
SANTIAGO MATATLÁN, OAXACA

TIEMPO DE CRECIMIENTO DEL AGAVE:

10 AÑOS

TIPO DE HORNO:

HORNO DE MAMPOSTERÍA

TIPO DE MOLINO:

MOLINO EGIPCIO

FERMENTACIÓN:

MADERA DE PINO

DESTILACIÓN:

3 DESTILACIONES

BARRICA

ROBLE BLANCO AMERICANO

TIEMPO EN BARRICA

6 MESES

% ALC VOL:

37%

MAESTRO MEZCALERO:

ING. ENRIQUE JIMÉNEZ

NOTAS DE CATA:

De cuerpo suave, tonos ámbar y dorados brillantes; aroma de maderas cálidas, con notas persistentes de agave cocido y ligero matiz de avellanas tostadas. Gusto suave y terso con notas de agave cocido, y un toque dulce de vainilla, con matices de madera húmeda. Fin de boca persistente, cálido, abierto, sutil y prolongado.

sol

De venta en México

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Mezcal Amarás
Espadín Joven

spirit

2015

GOLD MEDAL WINNER IN SAN FRANCISCO WORLD SPIRITS COMPETITION.

2015

MEZCAL AMORES, TOOK TOP HONORS IN THE MEZCAL CATEGORY AT THE ULTIMATE BEVERAGE CHALLENGE AS IT RECEIVED THE CHAIRMAN’S TROPHY. IT SCORED 98 POINTS AND WAS RECOGNIZED AS BEING “EXTRAORDINARY AND AN ULTIMATE RECOMMENDA- TION.” IT IS ALSO NOTED THAT IT’S A GREAT VALUE PRODUCT, WHILE NEARLY EVERY OTHER IN THE CATEGORY COSTS UP TO TWO TIMES MORE.

AGAVE:

ESPADIN (ANGUSTIFOLIA)

REGION:
SAN JUAN DEL RIO, OAXACA

AGAVE GROWING PERIOD:

10 YEARS

OVEN TYPE:

CONICAL STONE OVEN

MILL TYPE:

EGYPTIAN MILL

FERMENTATION:

PINE WOOD CONTAINER

STILL TYPE:

COPPER POT STILL

ABV:

41%

MEZCAL MEZCALIER:

LAAJSH DOOB

TASTING NOTES:

Subtly perfumes the nose with a nice touch of bergamot and blossom, which continue to unfold with every taste, giving way to a first touch of santal wood, and closing up to the sweetness of matured mango. During the after taste, a velvety salted texture takes over finishing with a slight cinnamon touch.

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For exclusive sale in the USA.

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Mezcal Amores
Cupreata Joven

spirit2

2015

GANADOR DE MEDALLA DE ORO EN SAN FRANCISCO WORLD SPIRITS COMPETITION.

AGAVE:

CUPREATA (PAPALOTE)

REGIÓN:
MAZATLÁN, GUERRERO

TIEMPO DE CRECIMIENTO DEL AGAVE:

13 AÑOS

TIPO DE HORNO:

HORNO CÓNICO DE TIERRA

TIPO DE MOLINO:

DESGARRADORA

MADERA UTILIZADA EN COCCIÓN:

MADERA DE ENCINO

FERMENTACIÓN:

MADERA DE AYACAHUITE

DESTILACIÓN:

2 DESTILACIONES

% ALC VOL:

40.3%

MAESTRO MEZCALERO:

DON FAUSTINO ROBLEDO

NOTAS DE CATA:

Aromas a cuero, caco y semillas de calabaza tostadas. Abre en boca con un primer toque de chile cascabel seco y evoluciona hacia un perfume místico de encienso de copal. Tiene un final muy agradable que nos transporta a un campo después de la lluvia.

sol

De venta en México.

X

Mezcal Amores
Espadín Joven

spirit

2015

GOLD MEDAL WINNER IN SAN FRANCISCO WORLD SPIRITS COMPETITION.

AGAVE:

ESPADIN (ANGUSTIFOLIA)

REGION:
SAN JUAN DEL RIO, OAXACA

AGAVE GROWING PERIOD:

10 YEARS

OVEN TYPE:

CONICAL STONE OVEN

MILL TYPE:

EGYPTIAN MILL

FERMENTATION:

PINE WOOD CONTAINER

STILL TYPE:

COPPER POT STILL

ABV:

37% and 41%

MEZCAL MEZCALIER:

MASTER ISRAEL

TASTING NOTES:

Appearance: Smooth body with brilliant platinum notes.
Nose: Slightly smoked and citric aroma, with persistent damp earth and wild flower notes.
Body: It jas a smooth, soft, and balances taste.
Freshly harvested agave notes with a touch of almond and orange peel.
Finish: It brings an open, pleasant, and clean finish with subtle pink pepper notes

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For exclusive sale in Italy (41%) and France (37%).