TASTING NOTES:

Rich | Earthy | Complex

Clear colour. Grassy, umami, savoury aromas and flavours of olive brine, blue cheese stuffed olives, sweet corn and spices, mint, caramelised plantains, honey, and pistachio with an oily, dry fat body and a peppery, distinctive, medium-long finish displaying impressions of blanched almond, roasted tomato, coconut cream with cracked black pepper, cider apple, and spiced pear.

MORE INFO:

43 % ABV, Santiago Matatlán Oaxaca, MEXICO

Montelobos Joven is an artisanal Mezcal made in Santiago Matatlán produced with 100% organically certified agave Espadín. This Mezcal is crafted by biologist and distiller Iván Saldaña and mezcalero Don Abel Lopez. It is made according to Saldaña’s vision and passion for agave and artisanal mezcal with respect for traditional production methods, sustainability, and the quality of life in the communities and families who have produced mezcal for generations.

In the case of the Montelobos Joven spirit, The Espidin agave is prepared in a traditional manner which includes fire pit roasting for 5 to 7 days, followed by crushing the roasted agave with a mule drawn stone tohona wheel. After this the released juice is allowed to ferment naturally, and then is distilled in small wood fire copper pot stills.

TASTING NOTES:

Balanced | Earthy | Artisanal

Madre Mezcal presents a captivating nose with notes of ripe fruit, fresh herbs, and a subtle smokiness. The palate offers a harmonious blend of flavours, including hints of citrus, green pepper, and a gentle earthiness, creating a smooth and well-rounded experience.

MORE INFO:

ABV 45% , Oaxaca, Mexico

Madre Mezcal is a handcrafted spirit, thoughtfully produced in the remote village of San Dionisio Ocotepec, situated in the Oaxaca region of Mexico. The brand is dedicated to honouring the rich traditions and heritage of mezcal making, while prioritising sustainable and eco-friendly practices. Madre Mezcal is created using a blend of Espadín and Cuishe agave varieties, which are carefully harvested, hand-selected, and slow-roasted in earthen pits to ensure a balanced smokiness. Once roasted, the agave is crushed with a tahona, a large stone wheel, and undergoes a natural fermentation process in open-air wooden vats. The mezcal is then double-distilled in copper stills, capturing the unique essence of its terroir and the masterful craftsmanship in every bottle. The brand is committed to preserving the time-honoured traditions of mezcal production, while maintaining environmentally conscious practices for a truly authentic and memorable spirit.

TASTING NOTES:

Earthy | Rich | Smooth

Clear. Oily and dense with a briny, fruity, waxy and dried herb opening sniff. Drifts lazily from the glass. Air contact loses no definition or intensity, adding hints of menthol tobacco, white pepper, char-grilled pineapple and dried fruits. A medium sweet, light to medium bodied mezcal with Islay-esque flavours of grilled citrus, tyre tube, wood smoke and a brisk, mineral finish. Elegant and remarkably balanced. The bouquet is first class. 47% Alc./Vol.

MORE INFO:

47 % ABV, El Palmar, MEXICO

The Madrecuishe agave is part of the Karwinskii family, which also includes agave Cuishe, Cirial, and Tobasiche. Harvested between 14-16 years old, it grows mainly in the drier climates of Oaxaca and typically takes a tall, cylindrical form. Due to the agave's dense core and low water content, mezcal made from Madrecuishe typically has high minerality and freshness with vegetal and floral notes.

QQRQ's Madrecuishe is made by Maestro Mezcalero Natalio Vazquez at his palenque in El Palmar. Agaves are sourced from wild and semi-wild plantations in Sitio El Palmar, San Luis Amatlán and Miahuatlán. Semi-wild means that wild seeds are sowed in the community or private fields and, when transplanted, left to grow, as in the wild. However, true wild agaves are increasingly scarce, and Symonds feels replanting wild seeds represents a more responsible way to enjoy these rarer types of agave. To this end, QQRQ re-sow ten times as many seeds as agaves used in their Mezcal.