cruz de fuego
Meet the mother and son team of Cruz De Fuego Mezcal. Margarita Blas and Carlos Mendez.
They make the spirits you will find in our bottles, and they make these spirits in a traditional way, using their five senses. It is one of the things that makes mezcal and mezcal producers — MAESTROS — so unique in the world of spirits. The sugar source used to make every other alcohol you drink takes a maximum of six months to reach maturity. The grapes used to make the finest wines, the grains used to make the finest Scotch, the cane used to make the finest rums … none of these takes more than six months to reach maturity. But the sugars used to make mezcal come from the agave plant, and the fastest-growing agave varietal — the Blue Weber agave — takes a minimum of four years to reach maturity. Four years! And the Tepextate agave that Margarita and Carlos harvest to make their 100% Tepextate Mezcal can take up to 25 years to reach maturity.
The result is a far more complex sugar, with far more aromatic elements. And those complexities reveal themselves in the end flavors of the spirit.
PRODUCTS
cirial karwinskii 47.0% ABV
MASTER DISTILLER: Margarita Blas
VILLAGE: Santiago Matatlan
STATE: Oaxaca
ELEVATION: 6,500 feet
AGAVE AGE: 12 - 15 years
OVEN: Conical Pit
COOKING TIME: 3 - 4 days
MILLING: Tahona
WATER SOURCE: Underground Spring
FERMENTATION: Open Air / Wood
DISTILLATION: 2
STILL TYPE: Copper
tasting notes
Notes of Cinnamon, Fresh Lilacs, Rose Petals and Marshmallow jump out of the glass. On the palate this Mezcal is soft and seductive exhibiting a layer of Bing Cherry. Both refreshing and elegant with a hint of Cocoa Powder in the finish.
madrecuishe 48.0% ABV
MASTER DISTILLER: Margarita Blas
VILLAGE: Santiago Matatlan
STATE: Oaxaca
ELEVATION: 6,500 feet
AGAVE AGE: 12 - 15 years
OVEN: Conical pit
COOKING TIME: 3 - 4 days
MILLING: Tahona
WATER SOURCE: Underground Spring
FERMENTATION: Open Air / Wood
DISTILLATION: 2
STILL TYPE: Copper
tasting notes
Offering generous aromas of dried herbs de provence, incense, turned wet soil, freshly cut grass and dried grains and river brush. On the palate a rambunctious and bright approach complemented by asian pear.
tobala potatorum 47.0% ABV
MASTER DISTILLER: Margarita Blas
VILLAGE: Santiago Matatlan
STATE: Oaxaca
ELEVATION: 6,500 feet
AGAVE AGE: 12 - 15 years
OVEN: Conical pit
COOKING TIME: 3 - 4 days
MILLING: Tahona
WATER SOURCE: Underground spring
FERMENTATION: Open Air / Wood
DISTILLATION: 2
STILL TYPE: Copper
tasting notes
AROMA: Green Pepper, Jalapeño, Peppercorn, Minerality, Cinnamon
PALATE: Orange, Tangerine, Baking Spice
espadin 45.0% ABV
MASTER DISTILLER: Margarita Blas
VILLAGE: Santiago Matatlan
STATE: Oaxaca
ELEVATION: 6,500 feet
AGAVE AGE: 7 - 10 years
OVEN: Conical pit
COOKING TIME: 3 - 4 days
MILLING: Tahona
WATER SOURCE: Underground Spring
FERMENTATION: Open Air / Wood
DISTILLATION: 2
STILL TYPE: Copper
tasting notes
AROMA: Tropical Fruit, Tamarind, Nutmeg, Mineral Background
PALATE: Hazelnut, Almond, Coffee Bean, Toasted Coconut
espadin tobala 45.0% ABV
MASTER DISTILLER: Margarita Blas
VILLAGE: Santiago Matatlan
STATE: Oaxaca
ELEVATION: 6,500 feet
AGAVE AGE: 7 - 10 / 12 - 15 years
Oven: Conical Pit
COOKING TIME: 3 - 4 days
MILLING: Tahona
WATER SOURCE: Underground Spring
FERMENTATION: Open Air / Wood
DISTILLATION: 2
STILL TYPE: Copper
tasting notes
AROMA: Spicy Coconut, Ginger, Herbaceous
PALATE: Orange Marmalade, Ginger Compote, Pink Peppercorn
tepextate 48.0% ABV
MASTER DISTILLER: Margarita Blas
VILLAGE: Santiago Matatlan
STATE: Oaxaca
ELEVATION: 6,500 feet
AGAVE AGE: 20 - 25 years
OVEN: Conical Pit
COOKING TIME: 3 - 4 days
MILLING: Tahona
WATER SOURCE: Underground Spring
FERMENTATION: Open Air / Wood
DISTILLATION: 2
STILL TYPE: Copper
tasting notes
A fresh ocean breeze at first glance with tones of quince, star anise, fennel seed and root beer, hints of pine resin and dried chiles. on the first sip a candied guava note spicy and an electric velvety texture and a long finish.