Lamata Lamparillo is produced by Manuel y Pepe Simental in Nombre de Dios, Durango using Agave asperrima.
About this destilado de agave
Lamata Lamparillo was produced by Manuel y Pepe Simental in Nombre de Dios, Durango using Agave asperrima. The agaves are cooked in an underground oven and mashed by axe and desgarradora. It is fermented in pine wood vats with spring water. It is then double distilled in a traditional Durango-style copper on bottom wood “Viejo” on top with wood arm going to copper serpentine; the still can be seen in drawing on front label. Pepe was one of the first people in the area to start producing mezcal with Lamparillo and Verde – both are smaller agaves with low sugar content. Lamparillo can be found all around Northern Mexico growing in dry areas with poor soil conditions. Durango may be the only state where Lamparillo is distilled on its own (not in an ensamble).
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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razorbackmike
155 reviewsfirst time to sample a lamparillo.the nose was spicy and sweet.lots of black pepper.like entering a spice store that was next to a bakery.the palate is complex.angel food cake without the icing and a strong wave of black pepper.the finish is medium in length.very controlled and pleasant heat and a very nice anise finish.i am ok with the anise if it isnt overbearing.very unique.not an everyday sipper but a nice change and treat.was hard to find but worth the effort.
Tyler
641 reviewsStill haven’t had a bad Lamparillo mezcal. Very interesting with some subtle vegetal notes. There’s almost a burnt peppercorn green bean thing happening. Zack is def spot on with the anise. For me it’s not overpowering but it is very much there on the finish like a gin.
Sipped at Tacos Güey in NYC. Pepe Simental Is listed as the Maestro Vinatero. Lot: LAM-S 12-1-2020 (80 L)
Zack Klamn
542 reviewsLot: LAM-S 12-1-2020 (80 L)
Nose – Cocktail onion. Fresh cut pine. Sugar water. Black pepper.
Palate – Grassy. Fried green peppers. BBQ grilled onions. A combination of spicy pepper and black pepper heat hits after a second – a pleasant intensity throughout. Anise and pine in the finish.
Tasty mezcal – slight knock is it is a tad heavy with the anise on the back end. But still great stuff, I enjoyed this!