Selected Variants:

Blat | Vodka

Madrona | Mezcal

Blat | Vodka

Wine Enthusiast: 90 points

Blat is an exceptional product both for its ingredients and the way it’s processed. The Base of the product is genetically unmodified wheat and horizontal rain water previously filtered through volcanic rock found in underground galleries in the Canary Islands, making this vodka the purest in the market. The mix is unique and definitive. Only the best alcohol with the purest water and nothing else is used.

Blat Vodka is one of the distillates which better adapts to mixtures. Especially if you choose well the rest of ingredients. Blat vodka demands that in order to make the perfect mix you must use ingredients of the best quality. Blat does not cover the taste of the product is mixed with, but otherwise, it actually enhances it and is for this reason that it is perfect as a base for any cocktail.

Size Available: 750ml

Madrona | Mezcal

Mezcal Joven

Origin: Santiago Matatlán, Oaxaca

Type of Agave: Espadín

Agave’s age: 8 years

Organic fermentation in wood vat. Double distillation.

Furnace type: Conical oven

Milling type: Tahona chilena pulled by a horse.

Distiller type: Copper still

Mezcal Professional: Tomás Méndez

Mezcal Madrona Scent of soil, agave & sun.

100% Handmade. Produced in Santiago Matatlán Oaxaca, México under the highest standards of quality.

Mezcal Madrona was founded by Mexican women who are committed to the preservation of traditions. The mission is to offer a high quality Mezcal using traditional production processes.

Harvest: The mezcal is produced with theagave leaves (pencas) when the plant is 8 to 10 years old. After harvest the pencas are cut and later cooked and ground.

Process: Traditionally the pencas are baked underground in cone-shaped wells called pozos conicos. These wells are lined with hot rocks. The pencas are baked in the well for three days together with agave leaves, petate and soil. This process allows it to absorb the flavor of the soil, wood and smoke.

Grinding: After the baking process, the heart of the agave is placed in a circle made of rocks, in which a huge stone wheel better known as Tahona Chilena is pulled by a horse to begin the grinding process.

Fermentation: The pulp is later placed in wooden vats and water is added to the mixture. It is covered with the ground agave and left to ferment naturally for 3 to 15 days.

Distillation: Once fermentation is complete the pulp is distilled. The first distillation produces alcohol of 20 to 25 percent, with the alcohol content gradually increasing during the course of the distillation. In order to produce a high quality mezcal, it is redistilled to reach an alcohol content of 40%.