Ensamble 375 mL – Luis Enrique Juarez

$55.00

AGAVE: 50% Espadin; 20% Mexicano; 20% Barril; 10% Barril Chino

DISTILLED BY: Luis Enrique Juarez

ALCOHOL VOLUME: 46.2%

CITY OF ORIGIN: San Agustín Amatengo Ejutla

AGAVE MATURITY: Mixed ages 6-15 years

TIME IN EARTH OVEN: 3 days 

GRINDER METHOD: Tahona 

FERMENTATION VAT TYPE: Plastic and clay

FERMENTATION DURATION: 0 days natural, 5 days vat

WATER SOURCE: Well

STILL TYPE: 1.5 copper still

NUMBER OF DISTILLATIONS: 1 

LITERS PRODUCED: 80

BATCH NUMBER: 1

4 in stock

SKU: LUI-ENS-001 Category: Tags: ,

Luis and Sergio’s Tepextate featured in the July 2019 edition of the club was a huge hit, so we decided to send up a special ensamble made just for Maguey Melate from this duo in response.

Ensambles are when various species of agaves are fermented and distilled together as one blend. When a recipe is mastered, the qualities of each agave play a strategic role in the flavor. Here, the Espadín provides an immediate dominance, acting as a friendly and easy opener to the more complex flavors of the Barril and Barril Chino (only found in Ejutla) to take over with their earthy, herbal, and sweet notes. The Mexicano plays a role in finishing with a subtle spicy note to cap things off.

Luis Enrique Juárez Ramírez

(Mezcalero of July 2019)

Luis grew up in San Agustín, Amatengo, a town within the district of Ejutla a little over 1.5 hours outside of Oaxaca city center. At only 28 years old, he is part of what we consider to be “the new generation” of mezcaleros who are deeply connected to their roots and the traditions they learned from the maestro generations before them, while simultaneously bringing a touch of modernity, innovation, and current issues to the mezcal world.

His first mezcal sales, for example, were a result of unofficial tastings given to his friends at dental school. And his vision for the future, is to fight deforestation and the destruction of agaves and trees in Amatengo. Through conversation with Luis it is evident that his home town of Amatengo is very near and dear to his heart and that he cherishes what being a mezclaro allows him to do: be close to his family, work with the land and nature, and preserve tradition.

 

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