Don Mateo de la Sierra
ABOUT:
Don Mateo de la Sierra is a proudly family-owned, artisanal brand deeply rooted in the pine-forested highlands of Pino Bonito, Michoacán. Representing six generations of heritage, the brand is spearheaded by Maestro Mezcalero Emilio Vieyra, who continues the legacy started by his great-great-grandfather, the original Don Mateo. Operating with an intense dedication to sustainability and the unique terroir of the Trans-Mexican Volcanic Belt, the family cultivates and wild-harvests regional agaves across their private estate and nature reserve. Their production relies on ancient, highly localized Michoacán techniques: agaves are slow-roasted in underground earthen pits, naturally fermented in in-ground wooden encino (oak) vats using fresh spring water, and double-distilled in unique, hybrid Filipino-style stills constructed from a copper boiling pot beneath a tapered pine and fir wood condensing chamber. The result is a line of deeply expressive, additive-free spirits that beautifully capture the vibrant, botanical, and earthy essence of Michoacán.
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MEZCALS OFFERED:
Cupreata: Crafted from the semi-wild Agave Cupreata (matured 6 to 8 years) and bottled at roughly 46% ABV. This expression acts as a beautiful representation of the region's flora. The nose offers distinct aromatics of anise, fennel, citrus zest, and fresh sage. On the palate, it is remarkably round and unctuous, delivering a punchy rush of citrus and caramelized pine tips, all fleshed out by deep river-rock minerality and finishing with a warm touch of green chili and baking spice.
Alto (Inaequidens): A rare and robust expression handcrafted from the wild Agave Inaequidens and bottled at 46% ABV. This mezcal is lively, zesty, and profoundly green. The aroma jumps out with unique notes of damp leaves, fresh dandelion, peppermint, and a savory hint of hard cheese. It boasts a huge mouthfeel that balances sweet brown sugar, smoked spices, and piquant chilies, culminating in a long, warming, and earthy finish.
Manso de Sahuayo: An incredibly deep and complex artisanal mezcal crafted from an unclassified agave variety (speculated to be a relative of Agave Americana) and bottled at a robust 48% ABV. The tasting experience is intensely savory, offering a fascinating push-and-pull between sweet rock candy, vanilla custard, and rich smoked meats. It features subtle notes of salted caramel and parmesan cheese, wrapping up with a tangy, tart molasses finish.
Pechuga: A spectacular, ceremonial expression based on their Cupreata mezcal, bottled around 45% ABV. During the final distillation, the spirit is infused with a proprietary blend of local fruits, baking spices, and raw meats (historically including turkey breast, venison, or iguana) according to the secret recipe of the family matriarch, Doña Delia. The resulting mezcal is impossibly rich, beautifully oily, and perfectly balanced—bursting with notes of tropical fruits, roasted meats, caramel, and an elegant background of sweet smoke.