VARIETIES OF MEZCAL 1920
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Distribuidora Orendain Munguia has a wide variety of mezcal, especially elaborated in artisanal way. Check our list of mezcals, we are sure you will find one that satisfies your demanding palate. We guarantee only the best high quality products. Review our range of products and learn about our offers. Do not hesitate to contact us if you have questions or want more details about a particular product.
1920 TOBALA
Customer favorite
The Tobalá agave (potatorum), also known as agave del monte, papalometl, maguey butterfly, Dob-ala, Biliá, Dob-be and Yauiticuxi, is native to partial desert areas of Mexico , from Puebla to southern Oaxaca, grows wild at altitudes of 1,200 to 2,300 meters above sea level. It is a small rosette-shaped plant that blooms from August to December and bears fruit from November to March. Its flowers are used as an ornament to decorate churches, altars and houses during Holy Week.
Our 1920 TOBALA mezcal is a young mezcal that is characterized by being aromatic with a subtle flavor where tones of wood, straw, wild herbs, tropical fruits and sweet tones are perceived, sometimes spicy tones are perceived, depending on the technique used. by the master mezcalero who makes it, in some places they refer to him as the "King of the Mezcals". It is elaborated in the H. Cd. Ejutla de Crespo, Oax. by the mezcal teacher Marisol Barrita Reyes.
It is recommended to serve in glasses or glasses with a medium mouth, at room temperature and let it oxygenate a few minutes before drinking it so that its aromas and flavors are fully integrated, accompany it with water or with orange, tangerine, cucumber or jicama, there are those who accompany it with pieces of dark chocolate.
1920 ESPADIN
Very popular
The espadín agave, so named because of the thinness and length of its leaves. The largest volume of mezcal production is from this plant, due to its reproduction properties, sugars, weight and volume. Its scientific name is Angustifolia and it adopts various names, depending on the region in which it is grown, such as tepemete and chacaleño in Durango or Delgado in Guerrero, Mezcal in Sonora and Sinaloa, vivipara, cixtli, divine magüey or theometl, among others.
It has a short trunk and 120 cm lanceolate leaves. long and 10 cm wide, pale green to gray with a white edge, generally concave on the upper side and convex on the lower side. Each leaf bears a dark brown thorn terminal about 3 cm long. The inflorescence is 3 to 5 m long. tall with yellow-green flowers that are arranged in umbels .
It grows wild or cultivated practically in almost the entire national territory from coastal dunes to pine and oak forests with variations depending on the environment it occupies, but mainly in the states of Durango, Guerrero, Jalisco, Estado of Mexico, Michoacán, Morelos, Nayarit, Oaxaca, Puebla, Quintana Roo, Tamaulipas, Veracruz, Yucatán and Zacatecas from sea level to more than 2,000 meters above sea level.
From this agave, the 1920 ESPADÍN mezcal is obtained, young, with silky, citric and herbaceous notes on the palate, a soft and prolonged aftertaste. It is recommended to take it accompanied by a citrus or a semi-acid fruit, as an aperitif before a meal spicy and abundant.
This mezcal is produced in the H. Cd. Ejutla de Crespo, Oax. by the mezcal teacher Marisol Barrita Reyes.
1920 TEPEZTATE
Most requested
The Tepeztate or Tepextate (marmorata) agave, also known by the names of Tecolote, curandero, horse maguey, pitzometl and Tdu-cual, grows in lowland forests and thickets of the Sierra Madre del Sur, from the eastern end of the Balsas to the Isthmus. of Tehuantepec. Its flowering occurs between the months of April and June, its flowers have intense yellow colors, which is why in some towns in Oaxaca they use it to decorate the altars during Holy Week, especially that of the Virgen de Dolores.
It is an endemic species of Mexico, until now it is known that it grows only in the states of Oaxaca and Puebla. There are no records in other states or outside of Mexico It reproduces by seed, which is being lost, since its flowers are used for festivities, its maturation period is the longest of all the mezcal agave species, it takes between 25 and 35 years in the wild and approximately 12 years in cultivation. When you drink an agave tepeztate mezcal, you are consuming the distillate of a plant that is very difficult to obtain, which makes it an extremely special product.
The 1920 TEPEZTATE mezcal is a product produced with respect and responsibility, always taking care of the conservation of this agave, it has intense and complex aromas and flavors, predominating herbal and mineral notes with a prolonged permanence. It is made in la H. Cd. Ejutla de Crespo, Oax. by the teacher mezcal Marisol Barrita Reyes .
It is recommended to take it in small and spaced sips to better appreciate it, preferably alone and at room temperature, perhaps accompanied by a citrus fruit without salt or chili, in a glass or wide-mouthed glass to better perceive its aromas when drinking it.
El mezcal artesanal 1920 Edición Limitada destilado con frutos rojos, es una fusión mágica de los sabores minerales, herbales y ahumados de nuestro mezcal elaborado a base de agave espadín, de 8 años, y las notas frutales, ácidas y dulces que aportan las fresas, zarzamoras, arándanos y frambuesas. Sabores y aromas complejos, pero amable al paladar.
Es elaborado en H. Cd. Ejutla de Crespo, Oax. por la maestra mezcalera Marisol Barrita Reyes.
Mezcal reposado tres meses en vidrio y con Volúmen de alcohol de 45%, cocido en horno cónico de piedra, fermentado en tinas de madera de pino, Madera de huamuche y de encino, agua de pozo. Molienda en Tahona Doble destilación en alambique de cobre con arándanos, fresas, zarzamoras y frambuesas. Sin aceleradores en la fermentación
3 meses de reposo en botellas de vidrio, Producción limitada a 100 botellas de 750 ml.
El mezcal 1920 destilado con frutos rojos es de color transparente, cristalino con notas aromáticas herbales como agave, tomillo, milpa y frutales como fresa, zarzamora, arándano y frambuesa. Se acentúa la presencia de frutos rojos y la presencia de maguey cocido y minerales, con notas sedosas y dulces y un retrogusto suave y prolongado.
Se recomienda tomarlo como aperitivo, digestivo o en cualquier momento del día. Ideal acompañado de quesos y fruta. La pareja perfecta de platillos mexicanos como chiles rellenos, chiles en nogada, tinga de pollo o res, cochinita pibil.
Edición limitada a 100 botellas, Producto único