Mezcal Marca Negra Ensamble
Mezcal Marca Negra // Oaxaca, Mexico
Mezcal Marca Negra sticks to small batch, traditional production methods that have been passed down from one generation to the next. It starts with the hand-picked agave plants. The piñas (hearts) are slowly cooked in earthen pit ovens with mesquite-heated stones. The cooked agave are then crushed, usually by a large stone wheel and put to ferment with spring water in wooden vats. Fermentation occurs naturally through airborne yeasts, this process can take weeks to complete. The mash is then twice distilled to proof in copper pot stills. For the Ensemble bottling they blend wild Espadin, Madrecuishe, and Biciushe from Santa Maria La Pila and Miahuatlan in Oaxaca, harvested at 9 - 14 years. Double distilled in copper pots by Maestro Mezcalero Alberto Ortiz.
Mezcal JovenA spirit distilled from one or more different varieties of agave. Can only be produced in designated areas within 8 different Mexican states. Must be bottled in México. This is unaged or aged in stainless steel or plastic containers before bottling.
"This unaged mezcal is highly aromatic: campfire, pine needles, pineapple, roasted oranges and fresh earth. Bright herbal flavors of sweet grass, white pepper and juniper, are quite lively aromatically and on the palate. The first taste is hot but pleasantly so with gobs of sweet honey and roasted figs with the earth and smoke. Lots of layers to discover. Long warm sweet finish that keeps me coming back for more. "