Fall in Love
A mezcal batch is a piece of history. It captures a specific moment in time when the weather, season and soil conditions were just so. It is a snapshot of the intentions of the producer; his inspiration and intuition at that time, resulting in a unique product that can never be replicated.
Mezcal is an artform that evolves depending on the temperaments of the environment and craftsmen. The mezcalero knows when to pull the agave from the ground, how long to roast the pinas in the oven and how many days the agave should be kept in fermentation based on how it feels, smells, tastes, looks and even sounds.
He’s attuned to the plants and the process from a place of innate knowing that has taken decades to hone. None of the producers we work with use tools to measure what they can intuit through their own senses.
“Real mezcal is made like this - it’s a craft more than a science.”
Para todo mal, mezcal,
y para todo bien, también.
Mezcal is made for moments of celebration, grieving, commemoration and for honoring. Traditionally, mezcal is made based on which of the agaves growing nearby are ready to be harvested. Producers work with different plants and learn the nuances of each.
The Agua de Cora
Difference
Wild agaves grow on the sides of mountains, in desert flats, throughout all different altitudes, regions and conditions. They take years to mature, sometimes as much as 30. Over the years, they absorb the flavors and qualities of the soil they thrive in and take on the notes of fruits and flowers growing nearby. They soak up the story of the land over that period of time.
Wild agaves taste different from commercially grown agaves; they are more complex and rich. They are also harder to work with, more unpredictable and subject to the elements. It’s what makes mezcals made from wild agaves that much more special.
Join us on a journey of exploration. No two batches will ever taste the same, and that’s exactly how we like it. Mezcal is ephemeral, savor this moment for it will be over before you know it.