Lamata Bicuixe

About this destilado de agave

Lamata Bicuixe is produced by Sosimo Jarquín in the region of Miahuatlan, Oaxaca using 100% maguey Bicuixe (Agave karwinskii). Sosimo generally only does a single oven cook per year. He harvests, processes, and distills the agave all by himself. The cook lasts 8-12 days followed by resting between one week and 25 days. It is then smashed by hand using wooden mallets and fermented in open air cypress vats with well water. Sosimo does a single distillation in a red copper refrescadera still. His still does not have plates like other refrescadera systems do. He adjusts the alcohol content as it is being distilled and controls the amount of tails (colas) that fall into the container. Sosimo does not drink, thus all of his craft is done by a sense of smell and observing the pearls in the alcohol.

Lamata

Lamata (formerly named Amormata) is the for-export label of Nacion de Las Verdes Matas, a small unregistered brand started by Luis Loya many years ago. His goal is to share mezcal from Northern Mexico from places that are under-represented in the market. Luis has relationships with producers in Durango, Nuevo Leon, Sonora, Chihuahua, San Luis Potosi and Tamaulipas among others.

The typical lot sizes of Amormata releases range from about 40 liters to 200 liters. The producers will continue to make about the same amount of spirits that they historically have in the past. Therefore, the brand will not bottle much more than a total of three to five thousand liters per year. Amormata is dedicated to promoting the “gusto historico”, the terroir, the liquid culture, and the history that is mezcal to people beyond the borders of the places where it is made.