-MAGUEY- Maguey (succulent) Especially adapted to Mexican desserts. Capable of retaining large quantities of water.
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2 -MAGUEY- Maguey (succulent) Especially adapted to Mexican desserts. Capable of retaining large quantities of water. 190 of the 250 maguey species are found in México. (70% are endemic.)
3 (agave) flor (flower/seeds) Maestro Mezcalero Oscar quiote -MAGUEYpenca (leave) piña (heart)
4 TEQ UIL A vs. MEZC A L - THE 3 MAIN DIFFERENCES - THE REGION THE PROCESS AGAVE/MAGUEY MEZCAL ARTISANAL MEZCAL Many species of Maguey TEQ UILA J alisco MEZCA L O a x a c a vs. TEQUILA MOSTLY INDUSTRIALIZED TEQUILA Agave Azul
5 - GRACIAS A DIOS - High quality products Fair and local trade 4th generation of Maestros Mezcaleros
6 OUR PALENQUE (factory) LOCATION: Santiago de Matatlán, Oaxaca PRODUCTION: 8,000 liters per month The palenque is the distillery where we create and bottle our Mezcal and Agave Gin. HANDMADE BY: ÓSCAR HERNÁNDEZ SANTIAGO maestro mezcalero
7 OSCAR HERNÁNDEZ EL MAESTRO 4TH GENERATION OF MAESTRO MEZCALERO Started Mezcal production at the age of 14.
8 OUR PROCESS
9 SOW & HARVEST Our espadin maguey (agave) needs at least 6 years to ripen and be ready to make a good mezcal.the leaves of the agave are removed from the hearts or piñas. COOKING The piñas are cooked for approximately 4 days in a dirt oven heated by wood and volcanic rock and covered by maguey pulp and dirt. GRINDING Once cooked, the pinas are crushed in a one-horse- powered stone grinder to create the pulp that is the base of our mezcal.
10 FERMENTING The pulp rests in oak vats and ferments for 3 to 15 days, depending on the weather. DISTILLING The fermented maguey mash is put into a copper still where it is boiled and the vapors condense into alcohol. Mezcal is distilled twice. BOTTLING White mezcal is bottled immediately, while reposado rests in oak barrels for 3 months.
11 OUR FAMILY
12 GROWN AGAVE MEZCAL ESPADÍN & REPOSADO
13 ESPADÍN agave angustifolia haw
14 GOLD MEDAL Tastings 2015 ESPADÍN (blanco) 8 YEARS OF CULTIVATION TASTING NOTES Well-balanced with a great flavor profile of ever-present smoke and spice that give way to sweet fruits and a hint of citrus on the palate and continue to a dry and spicy finish. GAD agaves from Central Valleys of Oaxaca DOUBLE DISTILLED 45% Alc. Vol. MAESTRO MEZCALERO Oscar Hernández Santiago
15 SILVER MEDAL Tastings 2015 ESPADÍN (reposado) 8 YEARS OF CULTIVATION AND 3 MONTHS OAK BARREL AGING GAD agaves from Central Valleys of Oaxaca TASTING NOTES Balanced and fragrant with earthy notes, wild herbs and citrus pith combined with spicy oak for a controlled smoke and oak finish with a hint of mint. MAESTRO MEZCALERO Oscar Hernández Santiago
16 WILD AGAVE MEZCAL CUIXE, TOBALÁ, TEPEXTATE & MEXICANO
17 TOBALÁ agave potatorum
18 SILVER MEDAL DARDO 2015 TOBALÁ Wild agave 13 YEAR GROWN Wild agave from Sola de Vega TASTING NOTES Deeply nuanced and engaging, both vegetal and funky with smoke, peat and a hint of bell pepper and thyme on the palate that rises to notes of spice and lime and a long well-rounded tropical finish. DOUBLE DISTILLED 45% Alc. Vol. MAESTRO MEZCALERO Oscar Hernández Santiago
19 CUIXE agave karwinskii
20 TASTING NOTES Presents with strong notes of moss and moisture on the nose and a persistent CUIXE Wild agave 13 YEAR GROWN Wild agave from Central Valleys of Oaxaca taste of clove, white pepper, cinnamon and apples accented by a smokey finish. MAESTRO MEZCALERO Oscar Hernández Santiago DOUBLE DISTILLED 45% Alc. Vol.
21 TEPEXTATE agave marmorata
22 SILVER MEDAL San Francisco World Spirits 2017 TEPEXTATE Wild agave 25 YEAR GROWN Wild agave from San Pedro Tabiche DOUBLE DISTILLED 45% Alc. Vol. TASTING NOTES Wild maguey alluring with minerals, grapefruit and lime zest combined with hints of moist earth. Sweet and smokey. MAESTRO MEZCALERO Oscar Hernández Santiago
23 MEXICANO agave rhodacantha
24 MEXICANO Wild agave 10 YEAR GROWN Wild agave from Mixteca Alta de Oaxaca MAESTRO MEZCALERO Oscar Hernández Santiago DOUBLE DISTILLED 45% Alc. Vol.
25 SPECIAL EDITIONS DISTILLED WITH FRUITS AND MORE
26 MEZCAL DE PECHUGA DE GUAJOLOTE AGAVE: ESPADÍN REGION: MATATLÁN, OAXACA MAESTRO MEZCALERO Oscar Hernández Santiago Mezcal de Pechuga is a unique mezcal made for special occassions: weddings, anniversaries, Christmas or Día de Muertos. Our Maestros Mezcaleros used the best of local fruits and the breast of a chicken or turkey in the creation of this unique mezcal. This special edition was made at The Verbena, Gracias a Diosʼ annual party, with the help of our family and friends to commemorate this special occasion. We, at Gracias a Dios, hope you fall in love with this mezcal, created to celebrate all of lifeʼs special moments. SPECIAL EDITION: HANDMADE WITH LOCAL FRUITS: coca, pecans, bananas, apples, pineapple and raisins. DOUBLE DISTILLED 45% Alc. Vol.
27 GRACIAS A DIOS MEZCAL DE MANGO AGAVE: ESPADÍN REGION: MATATLÁN, OAXACA MAESTRO MEZCALERO Oscar Hernández Santiago SPECIAL EDITION: Handmade with mango from the coast of Oaxaca. DOUBLE DISTILLED Mango pulp is added during the second distillation. 43% Alc. Vol.
28 CERTIFICATIONS
29 CERTIFICATIONS FAIR TRADE We encourage a voluntary and fair commercial relationship, our mezcal master is an essential part of the project. CRM Recognized by the Mexican Regulatory Board of Mezcal Quality. NOM Our spirits meet the requirements of the Official Mexican Policy.
30 CHEERS! FOR TOMORROW Our commitment to the Earth is to balance our sowing, harvesting and distilling. In this way, we reward the soil for what she gives us so faithfully year after year. For each bottle we produce, we sow 3 AGAVE PLANTS.
31 ( Los hij o s del m ague y ) LOCAL COOP - Women from Matatlan, with less than $250 of income. - Most of their husbands work in the U.S. - They bottle and label GAD products Open its own agave nursery with more than 30 agave species. - Have their own bottling business in order to create more local jobs and bottle for other brands.
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