Mezcal Machetazo
ABOUT:
Mezcal Machetazo (a distinguished label from the brand Mezcal Mayalen) is dedicated to showcasing the incredible diversity of Mexico's agave distillates by highlighting distinct regional identities. The name "Machetazo" honors the powerful swing of the machete used by mezcaleros to cut the agave heart—a strike that marks the beginning of the intensely labor-driven, mystical adventure of mezcal production. Rather than forcing a single "house style," the brand deliberately produces unique expressions across three entirely different Mexican states: Oaxaca, Guerrero, and San Luis Potosí. By altering their ancestral and artisanal techniques to match the specific traditions of each region, Mezcal Machetazo offers a pure, unadulterated exploration of diverse terroirs, local agave varieties, and time-honored craftsmanship.
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MEZCALS OFFERED:
Espadín (Oaxaca): Handcrafted in Santiago Matatlán, the traditional heartland of mezcal, this expression acts as the brand's classic baseline. Made from 100% Agave Espadín slow-cooked in underground stone ovens, crushed by a tahona, and double-distilled in copper pots. It features a bright, floral, and green nose with scents of fresh herbs and citrus peel. The palate is incredibly smooth and earthy, offering notes of roasted agave, eucalyptus, and a delicate sweetness, finishing with a clean, gentle, and highly approachable smoke.
Cupreata (Guerrero): Crafted from wild Agave Cupreata (often locally called Papalote) harvested from the mountainous slopes of the Rio Balsas basin. This expression boasts a deeply rich, polarizing, and highly complex profile. The aroma reveals sweet roasted agave layered with unique, slightly funky dairy or lactic notes. On the palate, it delivers a silky texture bursting with unexpected flavors of dark chocolate, mint, coffee, and cinnamon, balanced by an earthy, mineral-driven freshness and a subtle citrus finish.
Salmiana (San Luis Potosí): Made from the massive wild Agave Salmiana (known as the "Green Giant") grown in the calcareous, semi-arid soils of the Central Mexican plateau. Honoring the distinct regional traditions of San Luis Potosí, these agaves are steam-cooked in above-ground masonry ovens rather than underground fire pits. This results in an exceptionally clean, practically smoke-free profile. It boasts a highly botanical, vegetal nose of wet grass and aloe vera, delivering a crisp palate of green chili, lime, and earthy minerality that fades into a silky, mildly peppery finish.