Lamata Cucharilla

About this sotol

Lamata Cucharilla is produced by Lázaro Monjaraz in Yutanduchi de Guerrero, a traditional Mixtec community about 4 hours from Oaxaca City. Lázaro, also known as “Hacha”, comes from generations of mezcal producers in his family. His wife Catalina often manages the fermentation and distillation while Hacha is working the countryside, cutting agave, and arranging the oven. dasylirion Serratifolium is a species that can reach ages of over 100 years. Besides distillation, the plant has decorative and culinary uses. After the plants are cooked underground, they are hand mashed using a mallet and machete. The cooked and smashed agave is fermented in food-grade plastic bins with spring water. It is distilled in clay and steel hybrid pot. The bottom half is steel which is less fragile than a full clay pot. Proof is adjusted using heads and tails.

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.