Meet my #bartenderoftheweek - Olaf Trojnar!
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.