Maximo Twenty-First Century Mezcal Joven begins with single-origin Maguey Espadin grown for up to 12 years in Santiago Matatlan, Oaxaca.
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|Brand:||Maximo Twenty-First Century Mezcal|
|Age of plant:||10-12 years|
|Website:||http://www.maximomezcal.com/, opens in new window|
About this mezcal
Maximo Twenty-First Century Mezcal Joven begins with single-origin Maguey Espadin (Agave angustifolia) grown for up to 12 years in Santiago Matatlan, Oaxaca. After the agaves are harvested, corn in grown in the same plot for the next two years so the soil can regenerate. The plants are cooked in a traditional river rock conical pit. However, the oven is unique because there is an additional heat source underneath the pit which allows the team to roast at a lower temperature; this gives the piñas an even caramelization without charring the raw plants. This special oven helps maximize (no pun intended) the yield of the harvested agaves and reduce waste. The Maximo team never distills and cooks on the same day because the smoke can infiltrate the active distillation and the open air fermentation vats. The cooked maguey is cut with machetes into smaller pieces and then crushed by a horse-drawn tahona. After about 8 days of open-air fermentation, the mash is doubled-distilled in copper.
Maximo Twenty-First Century Mezcal
The Maximo family estate has been making mezcal for 100 years. The team includes master mezcaleros who have honed their trade through time-tested tradition passed from father and mother to child. The company owns their own fields of agave – they harvest, distill, bottle, label, and box their bottles of mezcal which ship from their land. There are no middlemen.