Madre Mezcal, 200ml

Product Information

On tasting Madre Mezcal, one is first greeted with the smoky notes characteristic of mezcals. This smokiness soon gives way to the herbaceous and earthy tones of the Cuishe agave. Subtle hints of pepper and the lingering sweetness from the Espadín agave round out the experience. The interplay of these flavours results in a balanced and layered drink that is both refreshing and intricate.

Despite the comparisons regularly thrown its way, mezcal occupies a unique place among the world’s many distilled spirits. Grapefruit and Yerba Santa: Marrying grapefruit, wild Yerba Santa from northern Mexico and mezcal for an herbal flavor with notes of pepper, anise, and eucalyptus. On the palate, it offers a delightful combination of sage, minerals, and a lingering floral finish, creating a more intricate and satisfying flavor profile. Traditional production methods are employed to make Madre Mezcal. The agave hearts, or piñas, are roasted in earthen pits, lending the mezcal its characteristic smokiness. Following this, the piñas are crushed, usually by a tahona (a large stone wheel), and then left to ferment naturally in wooden vats. After fermentation, the liquid is distilled, typically in copper or clay pots. Extra Fact: Madre mezcal is crafted in small batches by different mezcaleros in various parts of Oaxaca. This includes Jose Garcia Morales in San Dionisio, the Vasquez family in Miahuatlan, and Carlos Blas in Matatlan. Madre Mezcal OverviewFor Buy This Booze roundups, while we will taste multiple expressions from one brand, we typically include only one expression per brand. Madre Mezcal's branding and bottle design is a nod to its artisanal roots. The minimalist label, earthy tones, and organic aesthetics speak to the brand's commitment to authenticity and tradition. Mezcal is a very particular spirit, and for some, it can be an acquired taste. For those who find the beverage to be a bit too smoky, Madre might be the perfect solution. Jokingly referred to as a “gateway mezcal” by Wigand and Farfalla, each blend is blended with the intention of alleviating some of the smokiness so that the spirit is more approachable to drinkers less familiar with mezcal. As explained by Wigand, “When you get into these wild agaves, you’ll find so many other flavors to mezcal, and Madre is such a great entry point for that.” Madre’s all about the rule of threes.

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. Its palate delights with an amazing medley of sage, minerals, and a lingering floral aftertaste. Given the 45% ABV, I like its smoothness. This is a must-try if you want greater depth in your mezcal. The brand was co-founded by a team of industry specialists in 2016 who have built Madre to what it is today. Tony Farfalla, an adventurer and artist who was on a persistent search for fantastic agave spirits, brought childhood friend, photographer, and brands specialist Stefan Wigand with him on a trip to Oaxaca to learn more about mezcal. When the pair collided with sustainable business entrepreneur Davide Berruto and brand consultant Chris Stephenson, the rest was history. Madre mezcal is an artisanal mezcal produced from a blend of Espadin and Cuishe. The agaves are roasted within an earthen pit, fermented using local well water, and distilled with wild yeast in a revered copper still. 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.

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The flavor mirrored the aroma, showcasing vibrant and earthy citrus, soapstone, and sweet grass notes. This Ensamble had a pronounced smokiness attributed to the Espadin, which I thoroughly enjoyed. My education and training include a thorough knowledge of agave spirits creation from planting agaves to bottling, including distillation.