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Mezcal is an alcoholic beverage obtained by distilling a plant called the agave or maguey. The word mezcal comes from Mezcalli, a Nahuatl word which is derived from “metl,” which means maguey, and “ixcalli,” which means boiled or baked. The relationship between the agave plant and Mexican culture can be traced back more than 8,000 years B.C. in northern and central Mexico, where the maguey leaves and fibers were chewed. It is well-known that the fermented juice of agaves were consumed as an alcoholic beverage during ceremonies and religious festivities, however what we currently know as mezcal has its origins during the Spanish colonization. It was during this time period where the process of distillation was believed to be introduced, although some evidence shows that the indigenous people of the Americas may have distilled the agave prior to colonization.

The first reliable report of the presence of mezcal – mezcal de tequila – can be found in the description of New Galicia by Domingo Lázaro Arregui in 1621. Traditionally, mezcal is handcrafted by small-scale producers. A village can contain dozens of production houses, called fábricas or palenques. Each typically uses methods that have been passed down from generation to generation, some using the same techniques practiced more than 200 years ago. Mezcal is governed by the Consejo Mexicano Regulador de la Calidad de Mezcal (COMERCAM), which closely regulates the process and the product to ensure quality. To be considered a mezcal, the agave plant must be produced in one of the following nine stats of Mexico: Oaxaca, Guerrero, Durango, Michoacán, San Luis Potosí, Zacatecas, Guanajuato, Tamaulipas and Puebla.


Mezcales de Leyenda was founded by Juan Jesus Lozoya and Cesar González Hermosillo more than ten years ago in Mexico City. Inspired by their love of mezcal, the opened the first mezcal-only bar in the capital city – La Botica – in 2006. Over the years, they have worked with dozens of mezcal producers to help them become certified with COMERCAM, improving their palenques. The founders have created long-standing relationships with these producers to help ensure the prosperity of the master mezcaleros. In 2009, Pedro Ochoa and Danny Mena joined Mezcales de Leyenda, and with their passion and knowledge of the culinary world have further advanced the goal of educating the public on mezcal.

Mezcales de Leyenda currently offers five different mezcals, from five different regions using five different agave plants, all of which are certified USDA Organic and Fair Trade Certified. Each producer has created a mezcal that is not only special in its quality, but preserves the time-honored manner of production from harvest to distillation, maintaining the craftsmanship and integrity of mezcal. Each mezcal is unique because of its distinct agave and specific area of production. The one-of-a-kind bottle is a true eye-catcher for consumers. Using responsible manufacturing, recycled labels, and corks from certified trees, Mezcales de Leyenda is truly unique in comparison to other mezcales on the market. Mezcales de Leyenda has created a line that showcases the quality, uniqueness, and authenticity that goes into mezcal, and helps explain why the world is taking notice of this “young� spirit.







Mezcal can be made in 9 specific states of Mexico:  Oaxaca, Durango, Puebla, Guanajuato, Guerrero, San Luis Potosí, Tamaulipas, Zacatecas, and Michoacán.  Oaxaca is the most common, as 80% of all mezcales are made there.


TERROIR There are nine states that comprise the Denomination of Origin (DO) of Mezcal, where it can be legally produced. The agave can either be wild, semi-wild or cultivated. Before harvesting, the mezcaleros must identify mature agaves, as these plants will have the greatest sugar content and will produce the best mezcal. This is typically done when the inflorescence begin to bloom.

HARVESTING MAGUEY The ripe agaves have their leaves shaved off using either a machete, coa or ax, leaving only the heart of the agave plant, known as the piĂąa.

ROASTING The heart of the agave must then be roasted to enable fermentation. Typically, this is done in a conical oven underground, but can also be done in a brick or steam oven.

MILLING The cooked agave is then shredded either by hand using an Egyptian mill, known as a tahona, or a mechanical mill. The crushing of the agave permits the yeast and other microorganisms to reach the agave sugars to be able to ferment.

FERMENTATION The milled agave is mixed with water and is allowed to ferment. Typically, this is done in open-air vats that are often made out of endemic wood for a period of 3-10 days..

DISTILLATION The fermented liquid is then often doubledistilled. This process is typically done in a copper filipino or Arab still, but can also be done in clay or stainless steel.

PRODUCT DETAILS ~ ~ ~ ~ ~ ~ ~ ~

Mezcal Joven 100% Agave Alc/Vol: 42% (84 Proof) Scientific name of plant: Agave Angustifolia Plant Maturity: 7- 9 years Common name of plant: Maguey Espadin Producer: Saul Martínez Region: San Juan del Río, Oaxaca


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

Master mezcaleros Saul Martinez

include citrus peels, minerals, clay,

produces this exquisite mezcal,

bright lemon, green leaves, dried

leveraging three generations of

herbs and tannic roots.

experience and a passion that is evident in the liquid.


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Mezcal Joven 100% Agave Alc/Vol: 45% (90 Proof) Scientific name of plant: Agave Cupreata Plant Maturity: 7-10 years Common name of plant: Maguey Papalote Producer: Oscar Obregรณn Region: Xochipala, 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 double-distilled in a copper still. TASTING NOTES


A rich mezcal with a variety of aromas

Don Oscar Obregón is the 4th

and flavors, including orange, celery,

generation in his lineage to be

dried herbs, olive brine, coconut peel,

distilling mezcal. His attention to detail

roast pepper, green plantain, and a

in his special fábrica give this complex

mellow smoke finish.

agave a level of quality rarely seen in any mezcal.


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Joven Mezcal 100% Agave Alc/Vol: 47% (94 Proof) Scientific name of plant: Agave Durangensis Plant Maturity: 10-14 years Common name of plant: Maguey Cenizo Producer: Ventura Gallegos Region: Ejido Tuitรกn, Municipio Nombre de Dios, 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.

VENTURA GALLEGOS Venture Gallegos produces this mezcal with generations of tradition. As part of a co-op of mezcal producers, he created a mezcal that not only shows his delicate touch but also captures the region’s terroir.


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Mezcal Joven 100% Agave Alc/Vol: 42% (84 Proof) Scientific name of plant: Agave Salmiana Plant Maturity: 7-10 years Common name of plant: Maguey Serrano Producer: Juan José Hernández Region: Santa Isabel, San Luis Potosí

SAN LUIS POTOSI A “bright”, “green” mezcal that comes from the central Mexican plateau of San Luis Potosí. The agaves are cooked in traditional clay ovens for 2 days, then fermented in natural open air vats for 5 days, and distilled in a copper still. TASTING NOTES


This mezcal has strong notes of

Master mezcaleros Juan Jose Hernandez

capsicum (especially jalapenos), high

comes from a long line of mezcal

acidity with pronounced minerality,

producers whom have been producing

and a sweet finish.

in the same hacienda for more than 100 years.


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Mezcal Joven 100% Agave Alc/Vol: 47% (94 Proof) Scientific name of plant: Agave Potaturum Plant Maturity: 8-11 years Common name of plant: Tobala or Cenizo Producer: Don AgustĂ­n Alba Region: SN Huajuapan, Puebla


This “rich” and “earthy” mezcal denotes the unique characteristics of this

region of Puebla. The agaves are cooked in a lava rock-lined pit for four days, fermented in open-air vats, and finally double-distilled in a copper alembic still. TASTING NOTES


This unctuous mezcal has slight medicinal

From a long line line of mezcal

notes or camphor and menthol, with

producers, Don Aaron, the 4th

pronounced peat-like smoke & a creamy

generation mezcalero, has been

roasted agave sweetness on the finish.

honing his practice since a child.

USDA ORGANIC We were the first mezcal in Mexico with the organic seal, awarded by the American certification group California Certified Organic Farmers (CCOF), demonstrating our commitment to the environment and the quality of our spirits.

FAIR TRADE Demonstrating our

commitment to our partner producers, we uphold the best practices of fair trade. The prestigious Swiss company IMOgroup AG certifies us as a fair trade mezcal with their “fair for life� logo.



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