“The Producer’s goal is to open the door for those curious about mezcal, who want to learn about the individual agaves, palenques, producers and role mezcal plays within the culture of Oaxaca,” says Carlos Sada, Head of Operations for The Producer.
Each expression of The Producer tells the story of the maestros who carefully craft each mezcal: Erasto Martinez Hernandez, a third-generation mezcalero who spent his early years learning from his father how to work the agave fields and the stills; Celestino Sernas Lopez, also a third-generation mezcalero specializing in wild agave fermentations, and Juan Pacheco Santos, a new dynamic partner. The Producer is also dedicated to philanthropic ventures and community growth programs, by providing educational resources and various mentorship opportunities to their community of producers and their families in Oaxaca.
Ensamble: Espadin + Cuishe – The Palenque origin for Producer Mezcal Ensamble originates from Tlacolula de Matamoros in Oaxaca, with the agave originating from Tlacolula de Matamoros and Soledad Salinas in Oaxaca. Maestro Erasto Martinez produces the Ensamble in copper pot stills with an eight-to-eleven-day open air fermentation to allow for natural airborne yeast to ferment the mash. The Espadin (Angustifolia Haw) are harvested at 7 years while the Cuishe (Karwinskii) are harvested around an average of 9 years. Abiding by artisanal methods, the cooked agave hearts are crushed in a traditional fashion using a stone tahona wheel. GSN’s Remarks: Quite fruity with fresh agave flavor, while the smokiness is tempered and lighter than many mezcals. This all works in its favor, as the spirit is allowed to express itself. We find the blending of the two varietals to be quite interesting. One giving some round, low notes, while the other provides lighter and bright flavors. This is a mezcal that we keep returning to. It is that good. Exceptional. GSN Rating: A+++
Tepeztate – The Palenque origin for Producer Mezcal Tepeztate is Santiago Matatlan, Oaxaca, with the agave origin from the Sierra Sur, Oaxaca. The coastal region of the Sierra Sur imparts a subtle salinity and dryness to the distillate and is a true expression of terroir. Maestro Celestino Sernas produces the Tepeztate in copper pot stills with a 13-day open air fermentation. The wild Tepeztate are harvested around an average of 16 years but can take up to 25 years to hit peak maturity. GSN’s Remarks: If you are a fan of Scotch whiskies, then this mezcal is for you. Smokey, salty, dark and mysterious, the spirit indeed does have a terroir. This expression is more of a rustic nature and character than the Ensamble, but is no less wonderfully crafted. The agave has been softened by the creosote where is has a shy murmur, and the char leaves a lasting impression. GSN Rating: A
Note: The team plans to add more wild agave selections like an Arroqueño in 2022.
For more information go to: Producer Mezcal