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Don Mateo Silvestre

Don Mateo Cupreata is made by maestro mezcalero Emilio Vieyra, whose family has been producing mezcal for six generations.

About this mezcal

Don Mateo Silvestre is made with 100% wild agave Cupreata. The agave used in this mezcal are harvested from the mountainsides of El Limon, where they grow among cows and chickens. The Vieyra Vinata is cut into the side of a hill in the steep highlands above Morelia in the Rio Balsas region surrounded by temperate evergreen forest. The high-altitude climate is characterized by sandy-soil and moderate rainfall. The forest floor is soft with pine needles, moss and a red sandy clay; all of which are influences in the flavor profile of this Cupreata. Once harvested, the agave Cupreata are roasted in a pit oven, fermented using naturally occurring yeasts in Oak Wood tanks, and double distilled in a Filipino style still. After distillation, the mezcal is allowed to age in glass for one year before being bottled.

Don Mateo de la Sierra

Emilio Vieyra and his father own and operate Mezcal Don Mateo de la Sierra. Don Mateo was Emilio’s great grandfather. He migrated from Guanajuato to Michoacán in 1840, and began producing mezcal. Given that Don Emilio represents his family’s fifth generation of maestro vinatero (in Oaxaca referred to as palenquero), what better ambassador of the spirit of Michoacán. Although 80% of the mezcal Don Emilio produces is made with wild agave, the family does cultivate its own maguey on the rolling hills below the vinata. Coming from Michoacan gives their mezcals a very different character and taste from those made in Oaxaca. They also are known for using unique agave that are not seen in mezcal from Oaxaca.

Learn more about Don Mateo de la Sierra:

6 reviews

4.17 out of 5



29 reviews
Rated 4 out of 5 stars1 year ago

Light smoke minerals & some cheesy funk



1 review
Rated 4 out of 5 stars2 years ago

I am from Michoacan. This mezcal does not have the particular presence of the Cotija Cheese of the region that most of the mezcals of this area have.

Great presence of minerals, Dutch cheese wax, green mango (also from the region), papaya.

Very delicate.

Zack Klamn

Zack Klamn

512 reviews
Rated 4.5 out of 5 stars2 years ago

Lote: F-29
Nose – Pineapple soda. The slightest bit skunky but by no means off putting.

Palate – Pine sap. High strength beer hoppy note. Asiago cheese. What I really like about this is the back end meaty, spiciness – it’s like panfrying dark chicken meat with a sprinkle of chopped Bird Eye Thai pepper. This finish and aftertaste is phenomenal, everything comes together and really works.



144 reviews
Rated 4 out of 5 stars3 years ago

Sweet and rich on the palate. Cream and honey, cocoa and vanilla bean, faint ash, lovely clove note. Hint of garlic, fresh green bell pepper but only faintly. Complex.

Really great overall, demonstrating some interesting character thats really enticing. This is my first Don Mateo and almost assuredly not my last.



10 reviews
Rated 5 out of 5 stars3 years ago

Great tasting Wild Cupreata. Easily one of my favorites of this type of agave. Sweet, fruity notes. Light smoke. Velvety mouth feel.



168 reviews
Rated 3.5 out of 5 stars3 years ago

This smells more classic to me for Michoacan, floral, slightly metallic, with a fruity sweetness. The smoke is still there, pine wood, and a bit of aged cigar. The herbal notes are a blend of fresh and dried. Red [bell] pepper.

More complex development of papaya like fruit notes, cilantro here as well. Not as acidic, nor mineral, and equally present smoke. There’s a spiciness that seems to be ethanol driven on the palate. Lot 27.

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