DON AMADO MEZCAL

In the highlands of southern Mexico, the renowned Arellanes family has been crafting one of the region's most celebrated mezcals since the late 1700s.

Eleven generations of continual mezcal distillation with a legendary commitment to craftsmanship and experimentation have culminated in a spirit that is simultaneously complex and approachable. Don Amado is made from earthen roasted agave hearts which are, after crushing, fermented together with their piña fibers for a rich agave character. The mash is then double distilled in small traditional ceramic clay pots. Aged varieties are matured in American oak casks previously used for barreling Pedro Domecq brandy.

RÚSTICO

The influence of the minero clay still is quite prevalent on the nose with aromatics leaning towards ash, crushed walnuts, roasted corn, and savory spices. A bright, citrusy espadin agave palate is well balanced against notes of caramel, butterscotch and fresh herbs.

  • Master Distiller: Germán Bonifacio Arellanes
  • Approx. 26 Bx Sugars from Angustofolia Haw Espadín Agave grown at 4,800' in municipio of Sta. Catarina Minas, Oaxaca
  • Halved & quartered (cogollo removed) agave earthen roasted for four days using mix of mesquite and cypress wood
  • Cooked agave macerated with proprietary blade spindle destrozadora shredder
  • Fermented with together with bagazo, in 1,400L pine wood vats using airborne yeast strains
  • Double distilled in burner heated ceramic pot stills to approx. 53% ABV and reduced with triple distilled demineralized water
  • No aging, bottled at 47% ABV

LARGO

Soft smoke with candied notes and a creamy mouthfeel layer fruit and a subtle spice on a palette of rich, cooked agave reminiscent of the high desert just after a heavy rainfall, bright and clean.

  • Master Distiller: Germaín Arellanes Arellanes
  • Made 100% from karwinskii "Largo" agave grown at 4,800' in municipio of Sta. Catarina Minas, Oaxaca
  • Elongated agave trunks are earthen roasted for four days using mix of mesquite and cypress wood
  • Cooked agave macerated with proprietary blade spindle destrozadora shredder
  • Fermented with together with bagazo, in 1,400L pine wood vats using airborne yeast strains
  • Double distilled in ceramic pot stills to approx. 53% ABV and reduced with triple distilled demineralized water, no tails
  • No aging, bottled at 46% ABV

ARROQUEÑO

Rustic and refined, revealing bright floral aromatics with notes of caramelized agave, leather and soft smoke that lend structure to ripe, cooked yam fruit flavors. A supple mouthfeel delivers quince, persimmon, lemon verbena and kaffir, juxtaposed with layered chocolate, espresso and savory spice with balanced minerality and savory roast characteristics.

  • Master Distiller: Germaín Arellanes Arellanes
  • Made 100% from Arroqueño agave grown at 4,800' in the town of San Pablo Apostol, Oaxaca
  • Halved & quartered (cogollo removed) agave earthen roasted for four days using mix of mesquite and cypress wood
  • Cooked agave macerated with proprietary blade spindle destrozadora shredder
  • Fermented with together with bagazo, in 1,400L pine wood vats using airborne yeast strains
  • Double distilled in ceramic pot stills to approx. 53% ABV and reduced with triple distilled demineralized water, no tails
  • No aging, bottled at 46% ABV

PECHUGA

A treasure of complexity that exhibits rich, bright fruit notes, roasted nuts, dark baking spice, wafting hints of clean smoke, fresh cinnamon and stone fruits. Mature agave flavors are woven throughout and yet never overwhelm, maintaining symmetry, balance and depth, on through to a delicate finish of broad, exotic flavors and lingering tropical nuance in this uncommonly vegan pechuga.

  • Master Distiller: Germaín Arellanes Arellanes
  • Made by adding fruits and spices to a third distillation of our 100% Espadín Don Amado Rústico mezcal
  • Halved & quartered (cogollo removed) agave earthen roasted for four days using mix of mesquite and cypress wood
  • Cooked agave macerated with proprietary blade spindle destrozadora shredder
  • Fermented with together with bagazo, in 1,400L pine wood vats using airborne yeast strains
  • Double distilled in ceramic pot stills to approx. 53% ABV
  • Wild apples, wild apricots, wild bananas, clove, cinnamon, raisins, walnuts and almonds are added to the ceramic distillation pot for a third distillation to extract subtle flavor notes into the mezcal
  • No aging, bottled at 46% ABV

REPOSADO

Its aromas and tastes are very familiar Mexican flavors: roasted corn slathered in butter, hints of vanilla and cinnamon, tropical fruit like dragonfruit, and dried chilies with a moderate amount of smoke. The flavors of barrel aging contribute spicier and more vanilla driven notes.

  • Master Distiller: Germán Bonifacio Arellanes
  • Approx. 26 Bx Sugars from Angustofolia Haw Espadín Agave grown at 4,800' in municipio of Sta. Catarina Minas, Oaxaca
  • Halved & quartered (cogollo removed) agave earthen roasted for four days using mix of mesquite and cypress wood
  • Cooked agave macerated with proprietary blade spindle destrozadora shredder
  • Fermented with together with bagazo, in 1,400L pine wood vats using airborne yeast strains
  • Double distilled in burner heated ceramic pot stills to approx. 53% ABV and reduced with triple distilled demineralized water
  • Six months aging in American White Oak formerly used for Pedro Domecq Mexican Brandy, bottled at 45% ABV

AÑEJO

This is truly a regal take on what many consider to be a rustic product. There are savory, mesquite aromas that hint at a backyard barbecue and toasted cayenne pepper, but these flavors flow deftly between layers of succulent tones of baked stonefruit from the strong brandy barrel influence. The palate continues in similar form with with notes of grilled pineapple and finish with a bright saline minerality for a long, refreshing coda. A mezcal that shows amazing complexity beyond smoke and a great example how barrel flavors can compliment rather than mask agave's wild charms.

  • Master Distiller: Germán Bonifacio Arellanes
  • Approx. 26 Bx Sugars from Angustofolia Haw Espadín Agave grown at 4,800' in municipio of Sta. Catarina Minas, Oaxaca
  • Halved & quartered (cogollo removed) agave earthen roasted for four days using mix of mesquite and cypress wood
  • Cooked agave macerated with proprietary blade spindle destrozadora shredder
  • Fermented with together with bagazo, in 1,400L pine wood vats using airborne yeast strains
  • Double distilled in burner heated ceramic pot stills to approx. 53% ABV and reduced with triple distilled demineralized water
  • Minimum eighteen month aging in American White Oak formerly used for Pedro Domecq Mexican Brandy (longer if necessary for proper oak extraction), bottled at 43.5% ABV

For more information, including Distributors and Retailers, please visit the Haas Brothers website.