Corte Vetusto Espadín is handmade by fourth generation maestro mezcalero Juan Carlos Gonzalez Diaz using mature agave Espadín. This joven mezcal is distilled to proof at 45% ABV. This mezcal is crushed with a tahona and then naturally fermented. Two distillations are done in a 250 liter copper pot. This mezcal was an International Wine & Spirit Competition 2017 Gold Outstanding & Mezcal Trophy winner.
Corte Vetusto mezcal is hand-crafted by Juan Carlos Gonzalez Diaz, a Zapotec Maestro Mezcalero. The art of mezcal making was passed down through the generations since his great grandfather, Don Mauro. The name of the brand Corte Vetusto means "the ancient cut" and comes from an old story about a master mezcalero's desire to create a cut of mezcal so divine that it invokes the spirit of generations before him. That sacred distillation of earth, fire and history is the Corte Vetusto.
100% Blue Weber agave is at the heart of this blanco Tequila from the Curado range. To make it unique, locally harvested espadín agave has been traditionally cooked and then transported to La Alteña distillery, where it is infused in the Tequila for a minimum of five days to impart its flavour. The bottle decoration reflects the region where the espadín agave was harvested, with this striking jaguar representing Oaxaca.
For years, the only way to sample this was to visit the distillery in Tequila, Jalisco. Until now. Double distilled in copper pot stills to 46% ABV, blanco in its purest form. Aromas of fruit, baked fully-ripened agave, green olive, and earth are invitingly present. Slightly brighter and a touch more rustic than the regular blanco, the accents of butter, olive, earth, black pepper, and vegetal qualities in the flavor are enhanced, because it comes straight from the still, without adding water for bottling.
Koch en Olla de Barra is made with agave Espadín. The difference between this mezcal and Koch’s other Espadín is the cooking and distillation method, where this mezcal is distilled in small clay pots. This mezcal is made by Alberto Vasquez in Sola de Vega. It has sweet, fruity tones with a slight taste of coconut, followed by tones of herbs and spices. Another edition bottled by Koch is produced by mezcal Israel Palestino in Jayacatlán, Oaxaca.
Koch Arroqueño is made with wild maguey Arroqueño (agave Americana). Typically, this agave can take up to 20 years to mature, before it is pit roasted in a traditional fashion. Given the length of time needed to grow this elegant agave, sustainability of Arroqueno has become a big issue. The Koch Arroqueño is made by Adrian Bautista in Rio de Ejutla, Oaxaca.
This mezcal has high fruity notes with hints of earth and herbs, clay, and smoke.
Carlos Moreno's family has been linked to mezcal since the beginning of the 20th century. In 2009, Carlos resumed the family tradition and teamed up with 5th generation maestro mezcalero Pedro Hernandez to create Koch El Mezcal de Oaxaca, with the goal of preserving and promoting mezcal culture. After 10 years of business, they've now integrated more than 15 communities and 50 producing families into their collective. Each batch will vary, so check your bottle for details.
‘La Reina’ Raicilla – is a wild Agave Maximiliana spirit produced in the forests of Western Jalisco, approximately 4800 feet above sea level. This tequila has been produced by one single family for more than 105 years, passing the knowledge and traditions through generations.
'La Reina’ Raicilla Blanco is 100% Artisanal, it has double distillation, 42 alc. by vol / 84 proof ; the special edition has 53% alc. by vol.Available for delivery or pick-up at Edgar's Flavors. Pick-up date and time are arranged by email after purchase. Process:
- The agave Piñas are cooked in a clay oven and mashed by hand in wood trunks.
- Fermentation takes place in open air wood tanks. Distillation is done in stainless steel with copper coil stills.
'La Raina' participates in 3 unique sustainable programs:
1) Planta una Reina : Every year in May, with the help of a volunteers group, the producers plan 10,000 agaves. Planting an agave today will yield your Reina in 8 years.
2) Sonrisas de Papel (paper smiles) : A new project launched in 2020, using the bagazo (remaining fiber pulp) of the cooked and mashed agave, we are working with the government of Jalisco to create a small manual production to create agave paper, that will create job opportunities for women and increase local income from tourism.
3) Taberna ‘La Reina’ is the magical place, where ‘La Reina’ is made, in which we are developing tours so that visitors can live the experience, learn about the process and meet the family.
Xila (pronounced SHila) — meaning “woman” in Zapotec — is a unique recipe perfected by Mexican women, in a distillery run by strong, powerful women.
A unique agave Liquor made with Mezcal Espadín, defined by 7 notes : Ancho Chile, Hibiscus, caramelized pineapple, cinnamon, lavender, clove, and black pepper.
It is infused for 7 days, rested for 7 days and filtered for 7 days, using an espadín that takes 7 years to grow to full maturity.
Perfect neat, over ice, or in a cocktail, with only 20 % ABV.
Xila has twice less sugar than another regular liqueur.Available for delivery or pick-up at Edgar's Flavors. Pick-up date and time are arranged by email after purchase.