Mezcal

Donaji Ensamble is made with 50% maguey Espadin (agave Angustifolia) and 50% maguey Cuishe (agave Karwinskii). This mezcal is traditionally produced by master Don Beto in La Pila, Miahuatlan, Oaxaca. It has aromas of pineapple and citric fruits, and gives off slight herbal aromas. The flavor notes include smoked pineapple, citrus, and fresh herbs.

Donaji Olla de Barro is made with agave Espadin. It is traditionally produced using a horno, wooden-mallet milling, and open-air fermentation. This mezcal is double-distilled in clay pots in Sola de Vega. This mezcal has aromas of fresh herbs, sweet fruit, and wet earth. The taste is decidedly earthly with sweet notes of pollen and honey.

Donaji Anejo is made with agave Espadin and is aged 10 years before bottling. This mezcal is traditionally produced using horno, tahona, open-air fermentation, and a copper still. It has medium density, and is golden in color from it’s aging. The taste includes dynamic layers of wood, vanilla, and toasted almonds.

Los Cuerudos Joven is made with agave Espadin in Las Margaritas, San Pedro Totolapam, Oaxaca. This mezcal is produced by mezcalero Petronilo Rosario Altamirano. Las Margaritas is about 780 meters above sea level. This mezcal is traditionally produced and tastes earthy, with notes of dark fruit and smoke.

Los Cuerudos Reposado is barrel-aged for eight months before bottling. It is traditionally produced in Las Margaritas by Petronilo Rosario Altamirano. It has robust notes of wood and cooked agave, with a light finish of caramel and a touch of smoke.