Victor Ramos and his son Emmanuel
Mezcaloteca promotes Maestro “Master” Mezcaleros and their traditional process of production. Their passion is to transcend and conserve their stories for future mezcaleros.
There are several distillates from maguey that are found in the Mezcaloteca collection and come from different regions of Mexico. These have to abide by the rules and strict requirements to be cataloged in their universe of products.
Mezcalosfera is a small branch that focuses on these small producers that have extreme passion for their craft, handed down generation to generation.
Maestro mezcaleros are born into a long-standing tradition of mezcal production inherited from their fathers and grandfathers; they begin to learn the processes during childhood, helping on the family ranch where they practice this specialized knowledge passed down from generation to generation. The mastery of the tools, processes, care and selection of magueyes that maestro mezcaleros have varies from region to region and is tied to the natural and cultural environment that it inhabitants have developed over generations. This results in “historic taste”, the traditional taste. By definition, each Maestro Mezcalero is attached to the particular taste of his region. Without the traditional maestros mezcaleros we would lose the biological and cultural wealth that mezcal provides to Mexico, as they are the keepers of this knowledge and the only experts alongside the people at the origin of mezcales.
The production of traditional mezcales varies based on region and state, as each community has developed distinct techniques and processes to meet the historical tastes of its towns and each has developed its own recipes to distill the mezcal. Traditional mezcal is made in batch distillation apparatus and its material depends on the availability in each region (copper, wood, reeds, mud, etc.). The number of distillations depends largely on the type of distillers used and can range from one to three distillations. However, the steps for making a traditional mezcal do not change: selecting mature plants, cutting and shaving the maguey, cooking it in an earthen oven, crushing it, fermenting it naturally, and finally distilling it to give it its alcoholic wealth. It should be noted that all the traditional mezcales are above 45 percent alcoholic proof, they are clear and have a strong aroma and flavor of cooked agave. The diversity of magueyes that can be used is matched by the range of time, materials and techniques, which means that each batch of traditional mezcal is unique and unrepeatable in flavor and aroma.
Emmanuel Ramos
COMMUNITY: Mengoli de Morelos, Miahuatlan, Oaxaca
AGE OF THE MAESTRO: 26 years
NUMBER OF GENERATIONS IN MEZCAL MAKING: 3 generations in his family
WHO MAKES MEZCAL IN HIS FAMILY: His father and uncle
WHO TEACH HIM TO MAKE MEZCAL: His father, he makes a lot of productions with his father
WHERE DOES HE GETS HIS AGAVE: From his lands and sometimes he buys it, but he is cultivating a lot so less and less he buys
AGAVES THAT HE WORKS WITH:Blends,Tobala, Bicuixe, Madrecuixe, Cuixe, Barril, Espadin, Tepextate, Pulquero, Sierrudo, Tobaxiche, Arroqueño, Coyote
DOES HE DRINKS MEZCAL:Not too much
FAVORITE MEZCAL: He likes everything he makes
HOW DID HE GET TO MEZCALOTECA: We started to work with him in 2014
DOES HE HAVE A BRAND: No
CHARACTERISTICS OF FLAVORS AND AROMAS IN HIS MEZCALES: His mezcales are between 46 and 49 percent of alcohol, he has a very good hand with all the agaves he works with and likes to work with a lot of diversity
SPECIAL OBSERVATIONS:He uses a copper still with refrescadera and hes mezcales can be 1 or 2 destilations. He is also a farmer that cultivated his own agaves, corn and beans. He is the son of Victor Ramos. For many years he was working outside of Oaxaca until he decided to work with his father at they Ranch in 2014 aprox
MAESTRO MEZCALERO COMPLETE NAME:Victor Ramos
Victor Ramos
COMMUNITY: Mengoli de Morelos, Miahuatlan, Oaxaca
AGE OF THE MAESTRO: 58 years
NUMBER OF GENERATIONS IN MEZCAL MAKING: 3 generations in his family
WHO MAKES MEZCAL IN HIS FAMILY: Son and his father that passed away, also his brother
WHO TEACH HIM TO MAKE MEZCAL: His father
WHERE DOES HE GETS HIS AGAVE: From his lands and sometimes he buys it, but he is cultivating a lot so less and less he buys
AGAVES THAT HE WORKS WITH: Blends,Tobala, Bicuixe, Madrecuixe, Cuixe, Barril, Espadin, Tepextate, Pulquero, Sierrudo, Tobaxiche, Arroqueño, Coyote
DOES HE DRINKS MEZCAL: Yes
FAVORITE MEZCAL: Tepextate and Tobala
HOW DID HE GET TO MEZCALOTECA: We started to work with him in 2012
DOES HE HAVE A BRAND: No
CHARACTERISTICS OF FLAVORS AND AROMAS IN HES MEZCALES: HIs mezcales are very balanced and roundes since they are young, they age also very well and he has a good hand with every agave he uses
SPECIAL OBSERVATIONS: He uses a copper still with refrescadera and hes mezcales can be 1 or 2 destinations. He is also a farmer that cultivated his own agaves, corn and beans. He is the father of Emmanuel Ramos
MAESTRO MEZCALERO COMPLETE NAME: Felipe Cortés Venegas
Felipe Cortes
COMMUNITY: Mengoli de Morelos, Miahuatlan, Oaxaca
AGE OF THE MAESTRO: 74 years
NUMBER OF GENERATIONS IN MEZCAL MAKING: 3 generations in his family
WHO MAKES MEZCAL IN HIS FAMILY: Brother and son
WHO TEACH HIM TO MAKE MEZCAL: His dad
WHERE DOES HE GETS HIS AGAVE: From his lands, he rarely buys and he cultivates a lot of Madrecuixe
AGAVES THAT HE WORKS WITH: Blends,Tobala, Bicuixe, Madrecuixe, Cuixe, Barril, Espadin, Tepextate, Pulquero, Sierrudo, Tobaxiche, Arroqueño
DOES HE DRINKS MEZCAL: Yes, every day before eating
FAVORITE MEZCAL: Madrecuixe
HOW DID HE GET TO MEZCALOTECA: We started to work with him in 2008
DOES HE HAVE A BRAND:No
CHARACTERISTICS OF FLAVORS AND AROMAS IN HIS MEZCALES: His mezcales tend to be grassy, green and musky and taste the best when they are young up to 4 years of distillation, then they start to loose alcohol
SPECIAL OBSERVATIONS: Felipe has an old palenque in his land, he uses a copper still with refrescadera and hIs mezcales can be 1 or 2 distillations. He is also a farmer that cultivated his own agaves, corn and beans. He is the brother of Margarito Cortés
Margarito Cortes
MAESTRO MEZCALERO COMPLETE NAME:Margarito Cortés
COMMUNITY:Mengoli de Morelos, Miahuatlan, Oaxaca
AGE OF THE MAESTRO:64 years
NUMBER OF GENERATIONS IN MEZCAL MAKING: 3 generations in his family
WHO MAKES MEZCAL IN HIS FAMILY: Brother and sons
WHO TEACH HIM TO MAKE MEZCAL: His dad and grandfather
WHERE DOES HE GETS HIS AGAVE: From his lands and when he produces Tobala he buys it from Sierra Sur
AGAVES THAT HE WORKS WITH: Blends,Tobala, Bicuixe, Barril, Espadin, Coyote, Tepextate, Pulquero, Sierrudo, Tobaxiche, Colín, Espadines distilled with ingredients
DOES HE DRINKS MEZCAL: He used to drink mezcal not anymore
FAVORITE MEZCAL: He used to drink mezcal not anymore
HOW DID HE GET TO MEZCALOTECA: We started to work with him in 2009
DOES HE HAVE A BRAND: No
CHARACTERISTICS OF FLAVORS AND AROMAS IN HIS MEZCALES: When they are young mezcales they tend to be very mineral, because of the water of the region, it`s always good to leave them rest in glass and they become very balanced and with a lot of depth in flavors and aromas, he likes high alcohol volume in his mezcales and his mezcales have a strong personality in flavors, they age very well.
SPECIAL OBSERVATIONS: Margarito likes to distill mezcales with ingredients like: mango, chile habanero, coffee, fruits,etc. He is also a farmer that cultivated his own agaves, corn and beans, he uses a copper still with refrescadera. He is the brother of Felipe Cortés
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