Nuestra Soledad offers a truly unique range of artisanal mezcals. All Nuestra Soledad mezcals are made from 8-10yr old cultivated and semi-wild Agave Espadin of 3 different villages, which highlight the flavour differences of each terroir. Like Cognac, artisanal mezcal offers its drinkers the opportunity to experience flavour nuances derived from differences in soil, geography and climatic conditions.
The El Jolgorio brand is synonymous with super-premium artisanal mezcal at its finest, and is exclusively imported into Australia by Casa Mezcal. A true representative of artisanal mezcal virtue, El Jolgorio mezcal is the benchmark by which all other artisanal mezcals should be measured.
The Mexican town of Santiago Matatlan has long been hailed as the capital of the mezcal world, and it is from this capital that Agave de Cortes arrives. Produced, owned and operated by the Cortes family, Agave de Cortes is made in accordance with the long standing tradition of mezcal making perfected by the Zapotecs, a people indigenous to the Valley of Oaxaca, Southern Mexico. In keeping with the traditions of their ancestors, and in addition to their more
Agave de Cortes
Designed to provide an entry point into the world of mezcal, the four expressions of Agave de Cortes are lighter bodied than their more mature siblings, Nuestra Soledad and El Jolgorio. The lighter body of the Agave de Cortes expressions is attributed to two things; the ageing process and the post distillation process. As its Spanish name implies, the Joven (Spanish for young) is fresh and new and is bottled without aging, whilst the Reposado, Añejo and Extra Añejo are aged in barrels for 6, 18 and 40 months respectively, which allows each spirit to mellow. Once the spirit is sufficiently mellow, the ABV (alcoholic strength) of Agave de Cortes is reduced to 43% ABV during the post distillation process; this allows the Agave de Cortes range to maintain a spirit of higher integrity than rival products, whilst still remaining competitively priced for this market segment.
Joven, Reposado, Añejo, Extra Añejo
All four expressions of Agave de Cortes mezcal are produced using arcane but tried, tested and effective methods of production. Cultivated Agave Espadin plants are harvested and roasted in earthen pits, after which they are crushed by mule drawn tahona (a type of stone mill). From here, the crushed Agave plants, known as ‘bagaso’ undergo open, natural fermentation, before being double distilled in locally made copper pot stills. Upon commencement of the post distillation phase water is added to the distillate to make the product sufficiently smooth and achieve the desired flavour, whereupon the Agave de Cortes range is bottled in pure, unfiltered and unadulterated form.
The Nuestra Soledad range is designed with the bartender in mind, and to the best of our knowledge, it is the only artisanal mezcal available in Australia that has an ABV over 43%, whilst still maintaining an accessible price point for bars and restaurants as their ‘go to’ mezcal in cocktails. Moreover, Nuestra Soledad believes in maintaining the highest possible standards of its products and does not sacrifice their quality through adulteration; Nuestra Soledad is committed to providing pure, unadulterated Mezcal straight from the distilleries of Oaxaca, Mexico.
Whilst this range is Premium and can be enjoyed neat, it also works incredibly well in mixed drinks. Nuestra Soledad provides an excellent base for a range of cocktails, including simple twists on classics like the Negroni, Last Word, 20th Century, and Paloma, whilst also lending itself particularly well to infusions with fruits, teas and chilli. The high ABV lifts the infusions and makes them shine, whilst offering bartenders unparalleled layers of depth and complexity when utilised in any number of clever cocktail creations.
Nuestra Soledad is currently available in some of the World’s best Cocktail bars such as Mayahuel (New York) and The Pastry War (Houston), as well as in Australia’s own Casa Mezcal, Mr Moustache (Bondi Beach).
Santiago Matatlán 45.3%, La Compañía Ejutla 46.7%, San Baltazar 47.5%
By using the Agave Espadin from 3 Oaxacan villages, Matatlan, La Compania, San Baltazar, each with its own unique eco climate, these mezcals are produced using arcane but tried, tested and effective methods of production. Semi wild Agave Espadin plants are harvested and roasted in earthen pits, after which they are crushed by mule drawn tahona (a type of stone mill), from here, the crushed Agave plants, known as ‘bagaso’, undergo open, natural fermentation utilising only natural cascade, cave, spring or well water. Once fermentation has been completed the tepache (a mixture of water and crushed agave) is double distilled in locally made copper pot stills and then bottled, in its purest, unfiltered and unadulterated form. Denoting their unique nature, each of these premium mezcals features an inscription which offers information about its own unique story, including the village from which its Agave Espadin was harvested, the name of the Palenquero (master distiller) who personally attended to its production, as well as displaying its own unique bottle number.
The El Jolgorio range is comprised of nine unique bottlings, and each bottling is made from the finest Agave plants, selected from an offering of over 40-semi wild and wild varieties, which are found near the most remote indigenous villages in Oaxaca, Southern Mexico. In what may seem like a counter intuitive move, each bottle of El Jolgorio mezcal lists each species of agave used in its production, its age at harvest, and its village of production. In addition to this information, drinkers of El Jolgorio mezcal are also informed of the name of the Palenque (distillery) and Palenquero (master distiller), as well as the batch number, bottle number and the year of bottling.
El Jolgorio mezcal is made for those who appreciate the finer things in life, and demonstrates what can be achieved with a little time, patience, passion and a few centuries of tradition. El Jolgorio connects you with the land, people and plants at the heart and soul of this mezcal.
Produced using the Agave of an innumerable amount of Oaxacan villages, all with vastly different eco-climates, El Jolgorio mezcal is produced using arcane but tried, tested and effective methods of production. Both semi wild and wild agave of many varieties are harvested and roasted in earthen pits, after which they are crushed by mule drawn tahona (a type of stone mill). From here, the crushed Agave plants, known as ‘bagaso’, undergo open, natural fermentation utilising only natural cascade, cave, spring or well water. Once fermentation has been completed the tepache (a mixture of water and crushed agave) is double distilled in locally made copper pot stills. Once the distillation process has been completed, El Jolgorio mezcal is bottled in its purest, unfiltered and unadulterated form, ready for discerning mezcal patrons worldwide.