Master Mezcalero: Raúl Parada

It presents itself with a light body, sweet and slightly lactic aromas from the cooked agave. Its smokiness is balanced, with a mineral and floral touch reminiscent of rose water. The palate is dominated by the sweetness of cooked agave with subtle citrus notes of berries and red pomegranate. The complexity is moderate with a sweet floral finish.

From San Carlos Yautepec, Oaxaca. 40% alcohol, 750ml.

Espadín maguey requires 8 years of maturation. The piñas are cooked in a conical earth oven covered with hot stones. The grinding is done in a Chilean horse-drawn tahona. It is distilled three times in copper stills.

Master Mezcalero: Raúl Parada.

Its texture is silky, medium-high complexity, with aromas reminiscent of a rain breeze that brings with it the freshness of eucalyptus and wet earth. On the palate its smokiness is perceived as warm with good balance. Fresh herbal, citrus, slightly earthy notes predominate, with a sweet tree fruit and banana finish.

From San Carlos Yautepec, Oaxaca. 43% Alcohol, 750ml.
The “Mexican” maguey requires 12 years of maturation. The pineapples are cooked in a conical earth oven covered with hot stones. The grinding is done in a Chilean horse-drawn mill. It is distilled twice in a copper still.

Master Mezcalero: Raúl Parada.

Light-bodied, medium-high intensity and complexity. Its aromas evoke earth and wet wood, red fruits with a light touch of dulce de leche. The palate is pleasantly smoky with notes of dried fruits, green tea and rose petals, with a light finish of Creole apples.

Distilled in San Carlos Yautepec, Oaxaca. 43% Alcohol, 750ml.
The “Lumbre” maguey from San Juan Guelavila, Oaxaca, requires 10 years of maturation. The pineapples are cooked in a conical earth oven covered with hot stones. The grinding is done in a Chilean horse-drawn mill. It is distilled twice in a copper still.

Master Mezcalero: Raúl Parada.

A blend of 3 wild varieties in perfect balance. Its complexity of aromas and flavors is high. The clarity of its notes unfolds slowly on the palate. Silky, warm, slightly oily texture. Its smoky agave soul leads the way, followed by tropical notes, citrus fruits, seasonal tangerine. Its minerals, reminiscent of wet earth, harmonize with the sweeter berry, dried fruit and peach notes. The finish is sweet floral.

From San Carlos Yautepec, Oaxaca. 43% Alcohol, 750ml.
Ensamble de Cuish, Tobalá, Tepeztate; requires 12 to 25 years of maturation. The pineapples are cooked in a conical earth oven covered with hot stones. The grinding is done in a Chilean horse-drawn mill. It is distilled twice in a copper still.