Mezcalosfera
About
In 2015, they took things a step further with creating Mezcalosfera by Mezcaloteca, a project for exporting small batches of traditional mezcal. Silvia and Marco own a distillery in Miahuatlan, Oaxaca, where they work together with different Maestro Mezcaleros using their traditional recipes and native agave species. The distillery is unique in how it operates. There is no set production schedule, the maestro mezcaleros have free access and use of all the facilities, Mezcaloteca pays them fair prices upfront and carry all legal and tax responsibilities, they plant more agave every year to ensure supplies for the future, and they export unique batches to each country so the no two countries or states have the same mezcals.
The stars of Mezcalosfera are the Maestro Mezcaleros. Maestro Mezcaleros are born into a long-standing tradition of mezcal production inherited from their fathers and grandfathers; they begin to learn the processes during childhood, helping on the family ranch where they practice this specialized knowledge passed down from generation to generation. The mastery of the tools, processes, care and selection of magueyes that Maestro Mezcaleros have varies from region to region and is tied to the natural and cultural environment that it inhabitants have developed over generations. This results in “historic taste”, the traditional taste. By definition, each Maestro Mezcalero is attached to the particular taste of his region. Without the traditional Maestros Mezcaleros we would lose the biological and cultural wealth that mezcal provides to Mexico, as they are the keepers of this knowledge and the only experts alongside the people at the origin of mezcales.
Their commitment to fair trade and ecological conservation is commendable and set an example for the rest of the industry. As Silvia explains it “International trade is dominated by the logic of the free market, which places competitiveness and obtaining the maximum economic benefit above the rights of people, working conditions and the preservation of the environment. This system generates deep inequalities. Fair Trade is a commercial system based on dialogue, transparency and respect, which seeks greater equity in international trade, paying special attention to social and environmental criteria. It contributes to sustainable development by offering better commercial conditions and ensuring the rights of disadvantaged producers and workers.”
Products
Mezcal Espadin Juan Garcia Oaxaca
La Mezcaloteca is the famous bar in Oaxaca City that is renowned for their educational tasting. They source all of their agave spirits directly from producers in seldom-traveled parts of Oaxaca that are often hard to get. They put an exceptional amount of information on their labels. This mezcal is made by Juan Garcia. He is the second generation in the business and learned how to make mezcal from his father. He uses agave that are 5-9 years old grown at 1550 – 1650 m.s.n.m. in Miahuatlan district. It is made from Angustifolia agave that were milled by stone wheel and cooked with mesquite and oak. Sabine wood was used for fermentation with natural yeasts. Single distilled in a copper with condenser. Distilled March 2020.
Mezcal Bicuixe Mexicano Felipe de Jesus Cortes Oaxaca
Age of agaves: Bicuixe: 12-18 years, Mexicano 20-27 year. Felipe, age 26, is another young maestro that has been encouraged and supported by Mezcalosfera. Silvia pushed him to be a maestro. He started working with her at her bottling facility when he was only 18. He began bottling on his own 4 years ago. Thus far his productions are very small because he doesn’t have a lot of his own agave yet. Silvia thinks he’s going to be a star, and this bottling makes us emphatically agree. Here again, we have a blend that is the more sustainable and ecological way to produce mezcales. Aromas/Flavors: herbal/mineral/flowers/spice
Mezcal Espadin Distilled with Mango and Chile Habanero
From Mihuatlan by Job Cortès, a 3rd generation maestro who specializes in distilling with added flavors. Espadin from his family’s land, distilled 3 times, with oaxaca mango and chile puree added on third distillation. We keep calling this breakfast mezcal in the office. 80 liters total produced.
Mezcal Madrecuixe Meliton Jarquin Oaxaca
A single-variety Madrecuixe from the village of El Chino in Miahuatlan. Melitón Jarquin is a 45 year-old, third-generation mezcalero and works with his own agave plants. This mezcal is earthy, with white florals, herbal notes, and lots of freshness.
Mezcal Tepextate Silverio Garcia Oaxaca
A single-variety Tepextate from 30 – 35 year-old agaves, coming from the village of Mengoli de Morelos in Miahuatlán. Silverio García is a 28 year-old, second generation mezcalero who works closely with his father, uncles, and nephews. This Tepextate is a touch more viscous, with clear spice and vegetal notes.
Mezcal Bicuixe Felipe de Jesus Cortes Oaxaca
A single-variety Bicuixe from 12 – 19 year old agaves hailing from Mengoli de Morelos in Miahuatlán. Felipe de Jesus Cortés is a 26 year-old, third-generation mezcalero who works with his own agave plants on the family land. This spirit. Has notes of meadow herbs, piquant spices, and minerality. Fresh, floral, and bright.
Mezcal Bicuixe/Coyote/Verde Ageo Cortes Oaxaca
From Mihuatlan by Ageo Cortès a 3rd generation maestro working with his own agaves. This is a traditional blend of Bicuixe, Coyote and Verde – blends are both quick shortcuts to complexity and, more importantly, a more ecological way to produce mezcal. Twice distilled with 130 liters total production.
Mezcal Arroqueno Isidro Garcia Oaxaca
From Mihuatlan, Oaxaca, by Isidro Garcia, a 38 year old, 3rd generation maestro, who works both with his own plants and purchased agave. Single copper distillation of 100% Arroqueno, bottled at 50% alcohol. Bottled April 2024, total production of 120 liters. Showing animal, cherry and saline notes, a Coeur wine co favorite.
Mezcal Espadin Distilled with Cinamon and Calabaza
From Mihuatlan by Job Cortès, a 3rd generation maestro who specializes in distilling with added flavors. Espadin from his family’s land, distilled 3 times, with cinnamon and chilacayota (a local gourd traditionally eaten in sweet preparations, known as Figleaf Gourd in English) puree added at the 3rd distillation. This is a special recipe for Dia de Muertos, but it’s unlikely to last that long. 60 liters total production.
Mezcal Lechuguilla Tavi Torres
Our first mezcal from Chihuahua from 4th generation mezcalero, Tavi Torres. 100% Lechuguilla grown at 1680m within a temperate forest in Batopilas. Twice distilled, total production size of 60 liters.
Mezcal Tobala Aniceto Garcia Oaxaca
From Mihuatlan from Ancieto Garcia, a 3rd generation maestro working with his family’s agaves. This mezcal is produced entirely by hand and the cooked agaves are crushed by wooden mallets. Single distilled and bottled at 50% alcohol, total of 100 liters produced.
Mezcal Verde Mexicano Felipe de Jesus Cortes Oaxaca
From Mihuatlan by Felipe de Jesus Cortès, a 26 year old, 4th generation mezcalero. 100% Verde Mexicano from his family’s land. Twice distilled, with total production of only 50 liters, bottled at 50% alcohol.
