History,
Don Mateo Silvestre is made with 100% wild agave Cupreata. The agave used in this mezcal are harvested from the mountainsides of El Limon, where they grow among cows and chickens. The Vieyra Vinata is cut into the side of a hill in the steep highlands above Morelia in the Rio Balsas region surrounded by temperate evergreen forest. The high-altitude climate is characterized by sandy-soil and moderate rainfall. The forest floor is soft with pine needles, moss and a red sandy clay; all of which are influences in the flavor profile of this Cupreata. Once harvested, the agave Cupreata are roasted in a pit oven, fermented using naturally occurring yeasts in Oak Wood tanks, and double distilled in a Filipino style still. After distillation, the mezcal is allowed to age in glass for one year before being bottled.
Tasting Notes:
Nose: Floral, with a fruity sweetness, pine wood, and a bit of aged cigar.
Palate: Sweet and rich on the palate. Cream and honey, cocoa and vanilla bean, faint ash
Don Mateo Silvestre is made with 100% wild agave Cupreata. The agave used in this mezcal are harvested from the mountainsides of El Limon, where they grow among cows and chickens. The Vieyra Vinata is cut into the side of a hill in the steep highlands above Morelia in the Rio Balsas region surrounded by temperate evergreen forest. The high-altitude climate is characterized by sandy-soil and moderate rainfall. The forest floor is soft with pine needles, moss and a red sandy clay; all of which are influences in the flavor profile of this Cupreata. Once harvested, the agave Cupreata are roasted in a pit oven, fermented using naturally occurring yeasts in Oak Wood tanks, and double distilled in a Filipino style still. After distillation, the mezcal is allowed to age in glass for one year before being bottled.
Tasting Notes:
Nose: Floral, with a fruity sweetness, pine wood, and a bit of aged cigar.
Palate: Sweet and rich on the palate. Cream and honey, cocoa and vanilla bean, faint ash
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