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Lamata Verde de la Sierra

Lamata Verde de la Sierra is produced by distiller Jorge Torres in Santiago, Nuevo Leon using Agave gentryi and fermented with pulque.

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Category:Destilado de Agave
Brand:Lamata
Mezcalero:Jorge Torres
Agave:Gentryi
Grind:Hand
Distillation:Copper
Style:Joven
State:Nuevo León
Town:Santiago
ABV: 51%
Batch size: 130 liters (Lot VDS-T 12-01-2020)
Release year: 2021
Website: https://www.instagram.com/nacion_de_las_verdes_matas/, opens in new window
About this destilado de agave

Lamata Verde de la Sierra is produced by distiller Jorge Torres in Santiago, Nuevo Leon using Agave gentryi and fermented with pulque. The agaves are cooked in an underground oven and mashed with wooden mallets. The agave fibers are fermented with pulque from the same agaves. Next it is doubled-distilled in copper alembic pot stills. The final distillate is adjusted with heads and tails.

This agave spirit is distilled in the colder mountain regions of Santiago a few hours outside of Monterrey, Nuevo Leon. Due to the colder climate, a large amount of pulque is added to the fermentation instead of water, the final mix is about 40% roasted agave fiber and 60% pulque. In most productions, Jorge primarily uses Agave americana, this batch is composed solely of Agave gentryi. Locally it is called “Verde del Monte” or “Verde de la Sierra”.

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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