LOBO MEXICANO®
PROCESS
Master Mezcalero Cosme Hernandez Martinez
We work directly with Master Cosme Hernandez Martinez, who is a 5th-generation mezcal master. We have a family palenque in the beautiful San Baltazar Guelavila, located in the Sierra de Oaxaca, just a few minutes from the salt flats.
In San Baltazar Guelavila, Master Cosme is an expert in working with wild agaves, which are difficult to distill and are unique to the region.
All of this is possible thanks to the knowledge passed down by his ancestors to create these precious mezcals from such majestic and long-lived plants.
Our production method is distinguished by a strong commitment to environmental sustainability. Both we and Master Cosme focus on producing small batches, implementing reforestation practices within the same area, and planting wild agave varieties. This approach not only ensures the quality of the mezcal but also preserves these species for the future.
Lobo Mexicano Mezcal is a living testament to the natural and cultural richness of Mexico, encapsulating the essence of the land of San Baltazar Guelavila in every bottle.
We pay tribute to the warrior of Mexican nature, whose very instinct for survival has led him to disappear, succumbing to the selfish temperament of mankind.
- Maguey.
The agave we use is mostly wild, as our mezcal master focuses on cultivating wild or exotic species, such as JabalÃ, Coyote, Tepeztate, Tobala, Madrecuishe, and Lumbre. This helps in the conservation of these species. On the other hand, it is important to mention that our mezcals are “single estate,” meaning that all the agave comes from a single plot of land, ensuring a consistent and distinctive flavor profile.
- Harvesting.
The harvesting of the agave is done with a machete, an ancestral technique that respects the integrity of the plant and contributes to the final flavor of the mezcal.
- Cooking.
The cooking process takes place in a floor cone-shaped oven for five days, a traditional practice that allows the flavors of the agave to concentrate and fully develop through cooking at over 800ºC.
- Estiba.
Master Cosme uses a 3-day stacking method, where the cooked agave is piled into mounds and left to rest. This allows the agave to develop a mold that aids in the fermentation process.
Milling
The method used for extracting the juices is the stone wheel, also known as the “Tahona.” This ancestral technique is still employed by the family to extract the agave juices after they have gone through the cooking and stacking processes.
- Fermentation.
Fermentation is natural and takes place in wooden vats for 5 to 7 days, depending on the season.
During this process, the sugars in the agave are converted into alcohol, resulting in the complex flavors and aromas that characterize this ancestral drink: mezcal.
- Destilación.
Our mezcal undergoes double distillation in a copper still.
In the first distillation, the “ordinario” is obtained, ranging from approximately 20 to 30 degrees, while the second distillation produces the heads, hearts, and tails, where the master makes the alcohol adjustment to a higher degree, typically over 45º (mezcal campesino*) in most of his mezcals.
We promote the creation of new rituals through a mezcal produced from different varieties of wild agaves; our differences bring us together under the same moon, living in harmony.
