MDL Brand Presentation

MezcalesdeLeyenda.com

Who We Are Over 12 years ago we opened the 1st and only mezcaleria in Mexico City, commonly known as La Mezcaleria Contributed greatly to the mezcal boom we see now, in Mexico which influenced directly the boom of the United States We work with more producers than anyone We are the largest independent Mezcal company.

Who We Are We now have 6 La Botica mezcalerias, in Mexico City as well as 2 La Nacional bars.

Danny Mena is the chef of two Mexican restaurants in NYC, Hecho en Dumbo (now in Manhattan) and La Loncheria in Brooklyn

PIONEERS We’re driven by discovering new mezcales

FIRST MEZCALERIA FIRST AND ONLY FAIR TRADE CERTIFIED

FIRST ORGANICALLY CERTIFIED 4 SPECIAL EDITIONS WITH SOCIAL AND ENVIRONMENTAL CAUSES SOON TO HAVE A FULLY SOLAR POWERED DISTILLERY

Mezcal: The Agave •

Mezcal is obtained by distilling a plant called agave or maguey.

•

The word mezcal comes from Mezcalli, a nahuatl word which is derived form “metl” which means maguey and “ixcalli” that means boiled or

Mezcal vs Tequila Key differences between mezcal and tequila: • Tequila and mezcal are produced in different states of Mexico.

• Tequila can only be made with one variety of agave: the Blue Weber Agave. Mezcal can be made with upwards of 40 varieties of agave, though most are made with the Agave Espadin.

• The production process for mezcal is usually different from tequila, which leads to a distinctly different flavor profile for mezcal.

Production Regions •

By law, mezcal is made in 9 specific states of Mexico

•

Mezcal is the largest D.O. in the world with 600,000 hectares and 962 municipalities.

•

By law, tequila is made in 2 specific regions, mostly in the state of Jalisco

Mezcals greatest attributes:

Terroir Varietals

Mezcal: The Land

Production Process: Tequila and Mezcal

(Let’s watch a jimador harvesting agave)

Production Process: Tequila • The piñas are usually cooked in large steam ovens called autoclaves.

• Then the cooked agave is shredded and fermented.

Production Process: Cooking Mezcal

Production Process: Fermenting Mezcal The crushing process for the agave is typically done by horse drawn stone tahona, by hand or mechanical mill.

The milled agave is then mixed with water and allowed to ferment. Typically this is done in open air vats, usually made out of endemic wood, for a period of 4-14 days.

Production Process: Distilling Mezcal The fermented liquid is then double distilled. Typically it is done in a copper still, but can Also be done in clay or stainless steel.

• quality.

Mezcal Basics: Producer

Our Commitment • We at Mezcales de Leyenda promote, produce and sell mezcal because we know it can make a social and economic difference in some of the most marginalized communities in Mexico.

• We support small producers and their communities to ensure they are socially sustainable.

• We believe that for future generations to be able to produce mezcal, we must take care of natural today.

• resources We practice responsible manufacturing by using recycled labels and corks from certified trees. We are certified organic, kosher and a fair trade company (Fair For Life).

States: OAXACA A mezcal with great “character� that comes from a small town located on gentle slopes of the Sierra Madre of Oaxaca, Mexico.

Agaves cooked for 7 days in a lava rock lined ground pit, heated with oak.

Fermented in a wooden vat for 3 days using natural airborne yeasts. Double distilled in a copper still.

TASTING NOTES A diversity of aromas and flavors include citrus peels, minerals, clay, bright lemon, green leaves, dried herbs and tannic roots.

States: OAXACA

Leptosol – highly chalky soil, Pine-Oak Forest Thin base, gravely, stoney soil.

OAXACA

States: OAXACA

1354 Pine-Oak Meters of Forest elevation 4,400 ft of elevation

States: SAN LUIS POTOSI This beautiful mezcal is made in the heart of a historical hacienda, in the heart of the central “Potosino” plateau.

Agaves are cooked in a stone oven traditional to this region for 48 hours, fermented in ground-level cement tanks for five days, and then distilled in a copper still with an onion top.

TASTING NOTES This mezcal has distinct herbal aromas, as well as bell peppers, chilies, and jalapeños.

Slightly sweet flavors also exhibit strong mineral notes and a gentle smoke.

States: SAN LUIS POTOSI

Xerosol – light sandy soil Pine-Oak Forest

SAN LUIS POTOSI

States: SAN LUIS POTOSI

DESERT VEGETATION

States: SAN LUIS POTOSI

1750 Meters of elevation 5,700 ft of elevation

States: GUERRERO

A “sweet,” “fleshy,” and “deep” mezcal that comes from the Sierra Madre mountain range of Guerrero.

Agaves are cooked for five days in a lava rock-lined pit heated with oak, fermented in a wooden vat for three to four days using natural airborne yeasts, and doubledistilled in a copper still.

TASTING NOTES A rich mezcal with a variety of aromas and flavors, including orange, celery, dried herbs, olive brine, coconut peel, roast pepper, green plantain, and a mellow smoke finish.

States: GUERRERO

Leptosol – highly chalky soil, Thin base, gravely, stoney soil.

GUERRERO

States: GUERRERO

Cloud Forest Pine-Oak Forest

States: GUERRERO

1070 Meters of elevation 3,500 ft of elevation

States: DURANGO A “hearty,” “warm,” and “full-bodied” mezcal that comes from rich volcanic fields located in the central valleys of Durango.

Agaves are cooked in a lava rock-lined pit using oak, mesquite and acacia, fermented for three days, and then double-distilled in a copper pot still.

TASTING NOTES This mezcal has different aromas combining herbs, peaches, toasted hazelnut, coriander, and vanilla. It exhibits flavors of apples, cherries, anisette, and gentle smoke.

States: DURANGO

Calcisols – hi calcium soil, form a crust that keep soils dry. Rich in minerals.

DURANGO

States: DURANGO

Mesquite Grassland

States: DURANGO

1700 Meters of elevation 5,700 ft of elevation

States: PUEBLA This meticulously-crafted mezcal is made from sustainably harvest Tobala cenizo from the northern valleys of Puebla.

Agaves are cooked in a lava rock-lined pit for three days, crushed in a mechanical shredder, fermented for five days in regional oak tanks, and then double-distilled in a copper alembic still.

TASTING NOTES This mezcal features aromas with medicinal hues and a peat-like smoke. It exhibits flavors of caramel, citrus and apple peel.

States: PUEBLA

Vertisoils – Hi clay content, formed with basalt (black volcanic rock)

PUEBLA

States: PUEBLA

Thorn Forest

States: PUEBLA

1680 Meters of elevation 5,500 ft of elevation

The Competitive Set

Point of Sale Material Sell Sheet

Shelf Talkers

Merchandise

Bartender Knife

The Limited Releases Bottlings meant to support causes that Mezcales de Leyenda believes in

Grandes Leyendas – 769 bottles Recognizes mezcaleros over 70 and benefits the family of Don Anastacio who recently turned 72.

Agave cupreata from Northern Guerrero roasted in an earthen pit, crushed by hand in a wood (fig tree) canoe, fermented in oak with water from the stream that runs by the palenque and distilled in copper. Fruity and clean with big berry notes.

Cementerio Mezcalero – 435 bottles To embrace the old traditions that long time distillers can hand down to new generations.

Made from the maguey Americano grown in western Michoacán. It was distilled by Don Guadalupe Pérez, who revived the tradition of burying mezcal three feet underground in glass for nine months to be unearthed for Dia de los Muertos.

Mezcales Unicos – 369 bottles This bottling benefits the cultivation and conservation of the agave Montana.

This is the first time agave Montana has been distilled and distributed commercially. Distilled by a father and son team of the Obregon family from Guerrero (since there are no mezcaleros in this particular region of Tamaulipus) it was a trial and error experiment resulting in a truly unique mezcal.

Reservas de la Biosfera – 555 bottles This release benefits the conservation of regional national park.

Maguey Espadillo and Pichomel harvested with special permission from the Tehuacán-Cuicatlán bioreserve.

Distilled by three generations of mezcal makers, Don Bernardo, son Don José, and grandson Aquilino using local stream water, a lava rock pit oven, oak fermentation tanks, and a copper still. Quite floral with a very black pepper finish.

Point of Sale Material Sell Sheet

Shelf Talkers

Media Coverage

THE STORY The label of Pelotรณn de la Muerte, which means Brigade of Death, was the flag used by the insurgents during the Mexican Revolution who called themselves "the squadron of death for the suffering Hidalgo", who seeked to revenge the death of the priest Miguel Hidalgo y Costilla, the founding father of Mexico's independence.

THE MEZCAL • Made in Santiago Matatlan, Oaxaca, Mexico • 100% Maguey / Agave Angustifolia • 41% ABV (82 Proof) • Semi-dry mezcal with a hint of smoke on the finish • Smooth enough to sip; complex enough to complement any cocktail

THE PALENQUE

THE MAGUEY

THE MAESTRO MEZCALERO Don Cutberto Santiago

THE PELOTON DIFFERENCE

Point of Sale Material

Merchandise Bar Spoon

THE RECIPES

The Competitive Set

Key Takeaways • Mezcales de Leyenda touts the most complete and diverse collection of artisanal Mezcales.

• Mezcales De Leyenda portfolio is the 3rd largest premium Mezcal portfolio in the United States.

• The Mezcales de Leyenda sales network • Danny a partner living in Brooklyn and willing to travel • MS Walker Sales Organization and Brokers • A network of 5 well trained and vested ambassadors across the USA: • West Coast, IL, DC and an amazing national ambassador.

• Peloton de la Muerte is a LTR at the competition’s 750ml pricing • More balanced, thus lending for a more complex and quaffable cocktail.

The Story Fabriquero Sotol is produced from wild Dasylirion wheeleri, known as “The Desert Spoon.� Currently one of only two sotols produced in Durango.

With no corners cut, the sotol plants are handpicked individually at peak ripeness and cooked for 5 days in a lava rock lined pit using acacia and mesquite. They are then crushed by hand before being fermented in open air.

The Sotol

Fabriquero sotol exhibits strong minerality and depth with a variety of flavors ranging from notes of wild grass that stem directly from the plant to an underlying richness that comes from the acacia wood used to cook the piĂąas.

Earthy notes on the palate demonstrate the unique terroir

Point of Sale Material Sell Sheet

Shelf Talkers