This artisanal spirit is produced just outside San Dionisio in Oaxaca, led by Jose Garcia Morales and his family who plant agave, harvest these, and use traditional Zapotec methods to create Mezcal Madre. This involves cooking the agave over hot stones in earthen pits, crushing with a stone wheel, fermenting in open-air wood containers with wild yeast and distilling with wood fires.
Creative explorer and co-founder Tony Farfalla didn’t set out to create a mezcal brand. He was documenting shamanism in eastern Mexico when the ancient transcendental spirit of the Oaxacan desert found him. Farfalla teamed up with three other creatives, and after three years of returning to Oaxaca, and working closely with the Garcia Morales family to create a new mezcal in the Zapotec tradition, Mezcal Madre was born.
Supporting communities and those in need is a foundation of Madre’s ethos. Working with a network of small producers in the region, and helping to support local Oaxacan communities, Madre has developed a more sustainable approach to mezcal production. Madre actively plants agave in Oaxaca and develops social and environmental programmes too.
With a deep respect for the plant, the earth and traditional mezcal production, sustainability is at the heart of Mezcal Madre and the brand is committed to producing a quality ethical spirit.
Production Details
Agave: Espadin.
Cooking: Earthern Pits.
Crushing: Stone Tahona.
Fermentation: No information.
Distillation: No information.
Still Type: No information.
Ageing: N.A.
Water Source: No information.
Other: N.A.
Tasting Notes
The palate opens with lively hints of ginger and pine, grounded with sandalwood and light mesquite. Round and full texture, with a soft alcohol impression on the finish.
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