DON AMADO MEZCAL
In the highlands of southern Mexico, the renowned Arellanes family has been crafting one of the region's most celebrated mezcals since the late 1700s. Eleven generations of continual mezcal distillation with a legendary commitment to craftsmanship and experimentation have culminated in a spirit that is simultaneously complex and approachable. Don Amado is made from earthen roasted maguey hearts which are, after crushing, fermented together with their piña fibers for a rich maguey character. The mash is then double distilled in small traditional ceramic clay pots.
Don Amado Mezcal Rústico
70cl | 47%abv
Don Amado Mezcal Rústico is the flagship expression of the Real de Minas Distillery, Don Amado Rústico is made using the historic method of slowly roasting fully-mature Espadín maguey hearts on firewood embers, before natural fermentation with airborne yeast and a slow double-distillation in ceramic pot stills.
The minero clay-pot still is quite prevalent on the nose with aromatics leaning towards ash, crushed walnuts, roasted corn, and savory spices. A bright, citrus Espadín maguey palate is well balanced against notes of caramel, butterscotch and fresh herbs.
Master Distiller: Germán Bonifacio Arellanes
Approx. 26 Bx Sugars from Angustofolia Haw Espadín maguey grown at 4,800' in municipio of Sta. Catarina Minas, Oaxaca
Halved & quartered (cogollo removed) agave earthen roasted for four days using mix of guamúchil and mesquite wood
Cooked maguey macerated with proprietary blade spindle destrozadora shredder
Fermented together with bagaso in 1,400L pine wood vats using airborne yeast strains
Double distilled in burner heated ceramic pot stills to approx. 53% ABV and reduced with triple distilled demineralized water
Don Amado Mezcal Tobalá & Bicuishe Ensemble
70cl | 46%abv
Don Amado Mezcal Tobalá & Bicuishe Ensemble - on the nose, there are aromas of summer stonefruit, soft tea rose, and toasted red chiles peppers. The exotic tastes of Earl Grey tea, dried orange peel, candied mango, cinnamon leading to a smooth finish and hints of black licorice.
Master Distiller: Germaín Arellanes Arellanes
Made 100% from a blend of Tobalá and Bicuishe maguey grown at 4,800' in the town of San Pablo Apostol, Oaxaca
Halved & quartered (cogollo removed) maguey earthen roasted for four days using mix of guamúchil and mesquite wood
Cooked maguey macerated with proprietary blade spindle destrozadora shredder
Fermented together with bagaso in 1,400L pine wood vats using airborne yeast strains
Double distilled in ceramic pot stills to approx. 53% ABV and reduced with triple distilled demineralized water, no tails
This ensemble is like the bass section of the orchestra. It opens with a rumbling timpani then bursts of mineral highlights. In the background there are always these brooding flavours from the woody Bicuishe which are subsumed in the sweet minerality of the Tobalá. This play of flavours make you sit and contemplate but there’s a real tension because the mezcal is so restrained that you’re always expecting something else to happen.
Don Amado Mezcal Reposado
70cl | 45% abv
Don Amado Mezcal Reposado is an homage to the popular history of Oaxacan clay-pot mezcal aged in brandy barrels, Don Amado Reposado uses exhausted brandy barrels from Pedro Domecq to create a nostalgic flavour of earthen-smoked maguey with the soft caramel and butterscotch notes of American white oak.
Familiar Mexican flavours of roasted corn in butter, hints of vanilla and cinnamon, tropical fruit and dried chilies are balanced with a moderate amount of smoke leading into barrel notes of a satisfying, slightly spicy vanilla-driven extended finish.
Master Distiller: Germán Bonifacio Arellanes
Approx. 26 Bx Sugars from Angustofolia Haw Espadín maguey grown at 4,800' in municipio of Sta. Catarina Minas, Oaxaca
Halved & quartered (cogollo removed) maguey earthen roasted for four days using mix of guamúchil and mesquite wood
Cooked maguey macerated with proprietary blade spindle destrozadora shredder
Fermented together with bagaso in 1,400L pine wood vats using airborne yeast strains
Double distilled in burner heated ceramic pot stills to approx. 53% ABV and reduced with triple distilled demineralized water
Six months aging in American White Oak formerly used for Pedro Domecq Mexican Brandy, bottled at 45% ABV
Don Amado Mezcal Tripón, Barril & Bicuishe Ensemble
70cl | 46% abv
Don Amado Mezcal Tripón, Barril & Bicuishe Ensemble are alluring aromas of pastry being prepared: wild honey, green apple peel, tart cider, fragrant pear, and white grapes. The palate offers pure, bright sweetness, green herbs, and overripe nectarine, with a medium-length, smooth finish.
Master Distiller: Germaín Arellanes Arellanes
Made 100% from Tripón, Barríl, and Bicuishe maguey grown at 4,800' in the town of San Pablo Apostol, Oaxaca
Halved & quartered (cogollo removed) maguey earthen roasted for four days using mix of guamúchil and mesquite wood
Cooked maguey macerated with proprietary blade spindle destrozadora shredder
Fermented together with bagaso in 1,400L pine wood vats using airborne yeast strains
Double distilled in ceramic pot stills to approx. 53% ABV and reduced with triple distilled demineralized water, no tails
No aging, bottled at 46% ABV
Don Amado Mezcal Largo
70cl | 47%abv
Don Amado Mezcal Largo - the trunk-like hearts of this elongated 'karwinskii' maguey take 10-14 years to mature, and look like spiky desert trees growing wildly over the mountains of Southern Mexico. When harvested, the trunks are cooked together with typical round piñas of other species. Soft smoke with candied notes and a creamy mouthfeel layer fruit and a subtle spice on a palette of rich, cooked maguey reminiscent of the high desert just after a heavy rainfall, bright and clean.
Master Distiller: Germaín Arellanes Arellanes
Made 100% from karwinskii "Largo" maguey grown at 4,800' in municipio of Sta. Catarina Minas, Oaxaca
Elongated maguey trunks are earthen roasted for four days using mix of guamúchil and mesquite wood
Cooked maguey macerated with proprietary blade spindle destrozadora shredder
Fermented together with bagaso in 1,400L pine wood vats using airborne yeast strains
Double distilled in ceramic pot stills to approx. 53% ABV and reduced with triple distilled demineralized water, no tails
Don Amado Mezcal Arroqueño
70cl | 46%abv
Don Amado Mezcal Arroqueño - rustic and refined, Don Amado Arroqueño is made from an enormous maguey species that requires 18 years to mature but is cultivatable, so ecologically sustainable while simultaneously wildly exotic and delicious.
Bright floral aromatics of caramelized maguey, leather and soft smoke lend structure to ripe, cooked yam fruit flavors. A supple mouthfeel delivers quince, persimmon, lemon verbena and kaffir, juxtaposed with layered chocolate, espresso and savory spice with balanced minerality and savory roast characteristics.
Master Distiller: Germaín Arellanes Arellanes
Made 100% from Arroqueño maguey grown at 4,800' in the town of San Pablo Apostol, Oaxaca
Halved & quartered (cogollo removed) agave earthen roasted for four days using mix of guamúchil and mesquite wood
Cooked maguey macerated with proprietary blade spindle destrozadora shredder
Fermented together with bagaso in 1,400L pine wood vats using airborne yeast strains
Double distilled in ceramic pot stills to approx. 53% ABV and reduced with triple distilled demineralized water, no tails
Don Amado Mezcal Añejo
70cl | 43.5% abv
Don Amado Mezcal Añejo is a regal take on what many consider to be an essentially rustic distillate, Don Amado Añejo shows amazing complexity beyond simple smoke, and is a great example how barrel flavors can complement rather than mask agave’s wild charms.
Savory, mesquite aromas hint at barbecue and toasted cayenne pepper, while flavors flow between layers of baked stone fruit from the brandy barrel aging. Palate continues in similar form with notes of grilled pineapple, and the finish shows a long, bright and refreshing saline minerality.
Master Distiller: Germán Bonifacio Arellanes
Approx. 26 Bx Sugars from Angustofolia Haw Espadín maguey grown at 4,800' in municipio of Sta. Catarina Minas, Oaxaca
Halved & quartered (cogollo removed) maguey earthen roasted for four days using mix of guamúchil and mesquite wood
Cooked maguey macerated with proprietary blade spindle destrozadora shredder
Fermented together with bagaso in 1,400L pine wood vats using airborne yeast strains
Double distilled in burner heated ceramic pot stills to approx. 53% ABV and reduced with triple distilled demineralized water
Minimum eighteen month aging in American White Oak formerly used for Pedro Domecq Mexican Brandy (longer if necessary for proper oak extraction), bottled at 43.5% ABV
Don Amado Mezcal Pechuga
70cl | 46% abv
Don Amado Mezcal Pechuga is An autumn 'harvest bounty' mezcal, Don Amado Pechuga is a third distillation of our Don Amado Rústico, made with the addition of seasonal fruits, nuts and spices including apricots, wild criollo apples, hard, stubby bananas with clove, cinnamon, raisins, almonds and walnuts.
A treasure of complexity that exhibits rich, bright fruit notes, roasted nuts, dark baking spice, wafting hints of clean smoke, fresh cinnamon and stone fruits. Mature maguey flavors are woven throughout and yet never overwhelm, maintaining symmetry, balance and depth, on through to a delicate finish of broad, exotic flavors and lingering tropical nuance in this uncommonly vegan pechuga.
Master Distiller: Germaín Arellanes Arellanes
Made by adding fruits and spices to a third distillation of our 100% Espadín Don Amado Rústico mezcal
Halved & quartered (cogollo removed) maguey earthen roasted for four days using mix of guamúchil and mesquite wood
Cooked maguey macerated with proprietary blade spindle destrozadora shredder
Fermented together with bagaso in 1,400L pine wood vats using airborne yeast strains
Double distilled in ceramic pot stills to approx. 53% ABV
Wild apples, wild apricots, wild bananas, clove, cinnamon, raisins, walnuts and almonds are added to the ceramic distillation pot for a third distillation to extract subtle flavor notes into the mezcal
