Photo courtesy of Crisman Photography
The philosophy behind Maguey Melate is founded on their 2 self-declared principles:
Artisinal agave spirits are amazing and should be shared with the world.
The faster-cheaper economy is a harmful force for people, the environment, and now agave spirits.
These two credos might seem at odds with each other at first read. How do you try to share these amazing spirits with the world without playing into the faster-cheaper economy as a mezcal delivery service.
Enter Melate.
The beauty of mezcal (as we hope you’re learning) is that by sharing in the education about the traditions behind this spirit, you’re able to support and sustain the system. This is something Melate excels at, by featuring their producers and ensuring they get fair compensation for their precious elixir, all while sharing it with an audience that’s thirsty for more.
We feature 4 of those producers with our shipment this month. Let’s meet the family, shall we?
MEZCAL #1: Artemio
Maestro: Artemio Garcia Cruz
Origen: San Dionisio Ocotepec, OAX
Agaves: Jabali, Madre Cuixe, Pulquero, Cuixe, Espadin, Tepextate, & Tobala
Notes: We haven’t touched on “ensambles” yet in our MMC coursework, as we’ve been trying to educate you about individual varietals, but they represent a more traditional method of production. Instead of growing or sourcing one specific species, palenqueros would roast whatever happened to come out of the ground. Blending them together is certainly an art form as different species contain different sugar content, shapes, roasting times, etc. Artemio has done exhibited true mastery here by blending 7 varietals at once! (I’ll pause for minds to be blown) Flavors here run all over but fo real it’s like sweet ocean water infused with grilled banana and grassy vanilla extract.
MEZCAL #2: Carlos
Maestro: Carlos Angulo Rios
Origen: El Platanar Topia, Durango
Agave: Chacaleño Espadín
Notes: So apparently Carlos went to Sinaloa to have his car mechanic make him a custom still! It’s kiiinda like a refrescador but has a wooden board that the vapors condensate against kinda like a filipino still? Curious to know more here…
Anyway, this is one of the deepest darkest Espadíns I’ve ever tasted. It’s super earthy and bitter. There’s that salty agave flavor underneath it all but Carlos is super proud to showcase the unique qualities that come with Espadín from Chacaleño, and we can see why. :)
MEZCAL #3: Luis
Maestro: Luis Enrique Juarez
Origen: San Augustin Amatengo, OAX
Agave: Espadín
Notes: That hot hot HEAT. 50.9% yeehaww. It does have red hot notes though—like the candy. Cinnamon up front. Definitely dips boozey, but then cools down with a minty afterburn. One unexpected side effect of wearing masks is you really get to resample your sip with each trapped exhale. Delicioso.
MEZCAL #4: Antonio
Maestro: Antonio Carlos Martinez
Origen: Santa Catarina Minas, OAX
Agave: Largo
Notes: These large (largo) wild karwinskiis agaves used here are left to naturally ferment for 20 days before crushing, acquiring a blue yeast on the agave that ultimately mitigates foaming during the distillation process. It does impart this wild cheesiness to the brew though, and when you sip you get a creamy sharpness, but it’s beautifully balanced with sweet mineral meringue.