Distiller Notes
The wild agave Madrecuishe grows sparsely, normally in rugged, higher elevations areas of Oaxaca. Its heart, or piña, looks like a barrel when the leaves are sheared. Madrecuishe mezcals typically strike a balance between fruity and vegetal notes, often with minerality and a touch of spice. A true sipping mezcal with great complexity
Mezcal forms an important part of rituals, ceremonies, and festivities in villages in our homeland of southern Mexican state of Oaxaca. These celebrations - also known as Jolgorios - always involve mezcal, a drink that spans cultures and bonds families.
El Jolgorio Mezcals are made from different species and varieties of wild-harvested and semi cultivated agaves by master distillers in remote villages in the Central Valleys region of Oaxaca.
Each El Jolgorio label signifies a different agave variety, with each tiny batch released in sequentially numbered editions. Due to the scarcity of wild agaves and a commitment to sustainability, the batches rotate, meaning each new edition might be produced by different regional producers within the tightly-knit collective. Every label bears the name of the distiller, village, age of agave at harvest, and the number of bottles, to connect the drinker with the place of origin and the families behind the spirit.
Mezcal Joven or “young” is bottled within two months of distillation without barrel aging and will appear clear, like a Vodka or Gin. Longer barrel aging, with the principal aim to soften and round a spirit’s flavor profile, is often most prized by connoisseurs. However, many die-hard Mezcal enthusiasts insist that oak takes away from the purity of the agave flavors—ranging from earthy and smoky to sweet and floral, often in the same Mezcal—and that Mezcal Joven is the best expression.