Lamata Ensamble from Oaxaca, Mexico is produced by Sosimo Jarquín in the region of Miahuatlan using Magueys Madrecuixe, Bicuixe, and Espadin
About this destilado de agave
Lamata Ensamble from Oaxaca, Mexico is produced by Sosimo Jarquín in the region of Miahuatlan using Magueys Madrecuixe, Bicuixe, and Espadin. 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.
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cagliostro
32 reviewsLamata Ensamble Oaxaca (Madrecuixe, Bicuixe, Espadin) (49%)
Mezcalero: Sozimo Jarquin
Batch: ENS-J 5/1/2016
nose: somewhat dank, preserved lemons, kiwi, chile de arbol, roasted cauliflower, honey, a sweet earthiness, orchids, chamomile
palate: such a rich syrupy chamomile and turnip sweetness, acids ride on top – rainier cherries, honeycrisp apples, some of those peppers toward the tail end
finish: magnificent, a ripe peach and pear burst with pecans and nutmeg initially – with time it turns to roasted turnips and white nectarines and rich vanilla, goes for ages
really marvelous nose. one of my favorites i’ve ever encountered. really explosive on the palate and a lingering finish that changes quite a bit as it progresses. 9/10. damn near a 10.
Lamata Ensamble Oaxaca (Madrecuixe, Bicuixe, Espadin) (49%)
Mezcalero: Sozimo Jarquin
Batch: ENS-J 5/1/2016
nose: somewhat dank, preserved lemons, kiwi, chile de arbol, roasted cauliflower, honey, a sweet earthiness, orchids, chamomile
palate: such a rich syrupy chamomile and turnip sweetness, acids ride on top – rainier cherries, honeycrisp apples, some of those peppers toward the tail end
finish: magnificent, a ripe peach and pear burst with pecans and nutmeg initially – with time
GreenspointTexas
385 reviewsNot sure if I should be rating this one… as I had it in a flight of mezcales at Madre. Either way, the one thing I can say this reminds me of is one of Erick’s sourced mezcales from Almamezcalera. Straddled the line pretty well between light and heavy. Mint, juicy fruit, slight aloe. Good!
Zack Klamn
542 reviewsNose – Not sure what the Karwinski to Espadin ratio is here, but hot damn, the balance of agave flavors on the nose are dialed right in.
Palate – A pillowy, medium viscosity. Rock candy. Light potpourri. A hint of white chocolate. A creamy bake brie note. Deliciously ashy in the finish. Not hot to sip but toasty, warm in the belly – exactly what you want there. This stuff is crazy good!