CA - Spirits Portfolio

AGAVE MEZCAL DON MATEO DE LA SIERRA MEXICO, MICHOACAN In 1840, the Vieyra family began their journey as maestro mezcaleros, and in 6 generations, mezcal in Michoacan is what they are known for. The brand is not named after the first maestro, but the 3rd, Emilio’s great great grandfather Mateo Rangel. The Vieyra family chose Don Mateo because he had fought and died for social causes during the Mexican Prohibition. In remembrance of him, the Vieyra family continues to fight for these causes and change the industry the only way they can, through their actions. The Vieyra family uses sustainable field practices, like using cows and chickens as herbicides and pesticides and leaving the land as untouched as possible. Trees from their property are never cut or moved and the agaves are spaciously planted to avoid soil erosion in efforts to maintain a natural balance to the fields. The terroir of Michoacan is characterized by its rivers; the Trans-Mexican Volcanic Belt with many active, dormant and extinct volcanoes; and the variety of forests from conifer to tropical. The Vieyra Vinata is nestled on the side of a hill in the steep highlands above Morelia in the Rio Balsas region surrounded by temperate evergreen forest. Don Mateo Cupreata 750ml / 92PF Don Mateo Cupreata is made with semi-wild agave Cupreata. Agave Cupreata was nearly gone from Michoacán until the Vieyra family revived the subspecies in their own back yard. It can only reproduce sexually and is a pillar of agave biodiversity. The terroir of Michoacán is characterized by its rivers; the Trans-Mexican Volcanic Belt with many active, dormant and extinct volcanoes; and the variety of forests from conifer to tropical. Once mature, the agave Cupreata are roasted in a pit oven, fermented using naturally occurring yeasts in oak wood tanks, and double distilled in a Filipino-style still. The distillation in local pine wood rounds off the smokiness from the earthen pit; a mezcal to be appreciated by aficionados and newcomers alike. Semi-wild Agave Cupreata | Stone Pit Oven for Roasting | Natural Fermentation in Pine Wood Tanks | Pine and Oyamel Filipino Style Alambique | Heads and Tails for Alcohol Adjustments | Natural Spring Water for Alcohol Adjustments.

Don Mateo de la Sierra Mezcal Alto 750ml / 92PF

The name of this semi-wild agave is actually Inaequidens, but locally they call it Alto – due to the fact that it only grows at very high elevations. The plant can take about 12-15 years to mature. Don Mateo de la Sierra Mezcal Pechuga 750ml / 90PF This recipe is extremely rare, being a Pechuga based on Cenizo instead of Espadin. The recipe comes from Don Emilio’s wife, Dona Maria. She mixes a proprietary blend of fruits and spices, and the animals used are iguana, turkey and venison. Don Mateo de la Sierra Mezcal Silvestre 750ml / 100PF Don Mateo Silvestre is a unique expression based solely on the agave. This mezcal is produced using only wild agave Cupreata plants on the mountainsides of El Limon, where they thrive with the help of cows and chickens, herbicide and pesticide free. Wild Cupreata Agave | Stone pit oven roasting | Oak wood fermentation | Pine and Oyamel Filipino Style Alambique | Heads and Tails for Alcohol Adjustments | Natural Spring Water for Alcohol Adjustments | 1 year rested in glass. Don Mateo Manso de Sahuayo 750ml / 96PF This artisanal mezcal is characterized by its borderlands terroir: part mezcal country, part tequila country, part freshwater lake, all Mexico. The agave is sourced from small farmers in the town of Sahuayo, near Michoacán’s border with Jalisco. Agave Americana var. Manso de Sahuayo (formerly known as Cenizo) | Stone Pit Oven Roasting | Fermentation in Wooden Tank | Pine and Oyamel Filipino Style Alambique | Heads and Tails for Alcohol Adjustments | Natural Spring Water for Alcohol Adjustments.

CALIFORNIA SPIRITS PORTFOLIO

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