Mezcal (Mes’kæl)
(or mescal) is a distilled alcoholic beverage made from any type of agave plant native to Mexico. The word mezcal comes from Nahuatl mexcalli [meskal:i] metl and ixcalli [is’kal:i] which means “oven-cooked agave”. Mezcal is the best kept secret of mexico and the most ancient distilled spirit in america. Unlike its sibling tequila, mezcal can derive from over thirty varietals of agave, most of them grown in the different regions of the land.
After an extensive search to find one of the best areas to produce mezcal, we have found this place in the Sierra de Oaxaca, where we have been able to create a product with a traditional method while using the latest technology.
Casa Manglar’s philosophy is to offer one of the best mezcals, always respecting traditions and being able to share them with everyone.
DENOMINATION OF ORIGIN
OUR PRODUCTS
ESPADIN
(Angustifolia Haw)
|
Origin
|
Estate Grown
|
|
Region
|
San Juan del Río
|
|
State
|
Oaxaca
|
|
Milling method
|
Crushed by tahona
|
|
Distillation
|
Twice in coopper pot still
|
|
Alcohol volume
|
45%
|
|
Maturation
|
8-10 years
|
|
Notes
|
Agave
|
TOBALA
(Angustifolia Haw)
|
Origin
|
Wild
|
|
Region
|
San Juan del Río
|
|
State
|
Oaxaca
|
|
Milling method
|
Crushed by Tahona
|
|
Distillation
|
Twice in coopper pot still
|
|
Alcohol volume
|
45%
|
|
Maturation
|
8-10 years
|
|
Notes
|
Agave
|
MADRE CUISHE
(Agave Potatorum)
|
Origin
|
Wild |
|
Region
|
San Juan del Río
|
|
State
|
Oaxaca
|
|
Milling method
|
Crushed by Tahona
|
|
Distillation
|
Twice in coopper pot still
|
|
Alcohol volume
|
45%
|
|
Maturation
|
8-10 years
|
|
Notes
|
Tobala
|
ENSAMBLE
(Espadín + Tobala)
|
Origin
|
Estate Grown / Wild
|
|
Region
|
San Juan del Río
|
|
State
|
Oaxaca
|
|
Milling method
|
Crushed by Tahona
|
|
Distillation
|
Twice in coopper pot still
|
|
Alcohol volume
|
45%
|
|
Maturation
|
8-10 years
|
|
Notes
|
Espadín and Tobala
|
ENSAMBLE
(Espadín + Madre Cuishe)
|
Origin
|
Estate Grown / Wild
|
|
Region
|
San Juan del Río
|
|
State
|
Oaxaca
|
|
Milling method
|
Crushed by Tahona
|
|
Distillation
|
Twice in coopper pot still
|
|
Alcohol volume
|
45%
|
|
Maturation
|
8-10 years
|
|
Notes
|
Espadín and Madre Cuishe
|
Casa Manglar has its own identity, it is the reflection that Mexico offers as a country, a great flora and fauna that characterizes us, the creation of unique drinks and a mixture of tradition and culture.
OUR PROCESS
HARVESTING
Harvesting consists of first cutting off the leaves of the maguey and then yanking off the central trunk from the root that nouriches it, and different tools are used that vary according to the customs of each region where the operation is carried out. once the leaves are off, what is left is called the “pina”, then , the maguey farm- ers cut them into 3 or 4 parts.
COOKING
The most traditional one uses a cone-shaped oven which is dug into the ground. It is heated with wood. during the combustion, stones are thrown into the pit. they absorb and hold the heat pro- duced by burning wood, and they can reach temperatures of 800-1,200o C.
The maguey is placed on the hot stones to be cooked. these ovens called pit ovens or ground ovens have a capacity of 1-15 tons, in this method, the producer will have to spend 4-7 days.
It is mostly this process that imparts the smoky flavor to a mezcal.
MILLING
Once it has been cooked, the maguey enters the milling process, which consists of pounding and grinding it to release the juices that will be fermented. crushing process is of the agave is traditionally done with a tahona or egyptian mill. the tahona is a circular millstone that weighs 200-1000 kilos and is pulled by donkeys, horses or a tractor around the cement base. This process realeases the sugary juices.
FERMENTATION
Fermentation is the process by which microorgan- isms convert sugar into alcohol. it is character- ized by the appearance that the maguey juices seem to be boiling and forming bubbles. there is also a characteristic sound that advises the producers about the advance of the process.
in the artisanal production of mezcal, after the milling of the maguey the fibers and juices ob- tained are put into fermentation tanks and mixed water.
It is once the water is added that the natural yeast start to do their work. no chemicals are added to accelarate the fermentation proccess, depending on the environmental temperature, region where the mezcal is being made, the type of agave, it can be 3-20 days.
DISTILLITATION
Distillation consists of heating the fermented product to the point of boiling. the vapors that are generated are channeled to a cooling system to lower their tem- perature and condense them.
the distillation process is carried out in a still. they are made completely of copper and have capacities of 200-700 liters. they have a boiler, base, chamber and coil.
distillation is carried out by lots. that means that the still is completely filled and emptied in each run. they are heated either by wood fires at their base.
the first distillation yields ordinary low-grade alco- hol. after the first distillation, the fibers are removed from the still and the resulting alcohol from the first distillation added back into the still. this mixture is distilled once again.
then the mezcal is then bottled for joven or moved into oak barrels for the aging process.
AGE CLASSIFICATIONS
– AÑEJO (”AGED”) – Aged for 18 months in french oak barrels. no larger than 350 litres.
– REPOSADO (”RESTED”) – aged 4 months in french oak barrels.
CERTIFICATIONS
- KOSHER & VEGAN
- The palenque has Kosher certification and the brand as well.
OUR CONTACT
CASA MANGLAR MEZCAL ARTESANAL
CER SPIRITS S.A.P.I DE C.V.
Guadalajara, Jalisco, México