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Enmascarado mezcal – choice of Armando Archundia III

Meet my #bartenderoftheweek - Olaf Trojnar!

Mezcales Milagrito Mexico was created in 2005 with the complicity of those who love and are passionate about what they do and for high-quality drinking. 13 years of closing the gap between those who sow the agave, those who produce the Mezcal and those who enjoy it. we’ve set on a mission: to preserve a Mexican tradition dating hundreds of years ago distilling and bottling a treasure from the past, in order to offer –to every person able to appreciate it– a taste of a world that still enjoys things made a slow way, from the heart. 2. Production process FROM THE SEED TO THE BOTTLE The passage of time. The years of sun, wind and rain it takes for an Agave seed to be cultivated to become Mezcal. HERE WE LOVE AND RESPECT EACH PART OF THE PROCESS The earth (nature), the plant (life), the peasant’s hand (human), the master (knowledge), the product (experience). RIPENESS The agaves we use are cultivated and harvested once they reach their point of maturation; this is between 9 and 15 years in a land free of agrochemicals. RENEWING TRADITIONS As part of our commitment to the new environmental reality, we transformed the production houses by improving the energy efficiency and the human effort applying new techniques and technology in parts of the process without altering the essence of the recipe.

The elaboration of our Mezcal recovered traditional techniques like the use of earthen ovens for cooking the agave hearts, the stone mill turned by horses to obtain the agave honey, the fermentation in natural wooden barrels, the distillation in copper stills and finally the careful packing of origin by the Oaxaca hands. IN MEZCALES MILAGRITO WE BELIEVE THAT WE ARE WHAT WE DRINK. We know that maintaining a tradition by bottling a treasure of the past is a commitment that requires honesty, dedication and love. By sharing it, our mission is complete. By drinking it, you make the experience your own.

Enmascarado 45° Is made with agave Espadin in Santiago Matatlan. Mezcalero Guillermo Abad cooks his agave in a traditional stone horno and double distills this mezcal in a copper still. He uses spring water to bring his mezcal down to 45% ABV. A nice smooth mezcal. Green agave aroma with spices like coriander and lemongrass and a hint of smoke. On the taste, it is also very herbal and pepper. Smoke comes mainly in the finish. Good value for it’s price.

Enmascarado 54 is made with agave Espadin in Santiago Matatlan. Mezcalero Guillermo Abad cooks his agave in a traditional stone horno and double distills this mezcal in a copper still. Guillermo uses spring water to adjust this mezcal to 54% ABV. This is essentially the same mezcal as the Enmascarado 45, only it contains less water, and is, therefore, a more blunt, stronger expression. Nose: Huge! Roasted nuts, cocoa, earthy, smokey, gravel, new leather, burnt raisins, with water it smells starchy, sweet potatoes, and baked potatoes, Palate: Smokey, black olives, tar, gherkin brine, capers, more leather, burnt toffee. 

#bartenderoftheweek #spiritoftheweek #mezcal #enmascarado

Both mezcals are available at www.hoferwineandspirits.ch
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