Nomenclature Amarás
Where tradition meets innovation, and every sip tells a story.
Mezcal Amarás has formed alliances with the Technological Institute of Oaxaca (ITO), the Technological University of the Sierra Sur of Oaxaca (UTSSO) and the renowned agave expert Rafael Ayala, to carry out studies at each stage of the mezcal production process and validate the Amarás Nomenclature.
Mezcal Amarás has created a way to decipher and understand mezcal
After ten years of research on mezcal and wild agaves, we classify our mezcals based on two key principles
Distillation Process
We have 2 processes: Artisanal (A) and Ancestral (C).
Both play a crucial role in defining our mezcals and each method brings different nuances to the Mezcal, mainly distinguishable by their respective distillation materials.
Agave Concentration
We have classified the subspecies of wild agave, using a numerical system, which goes from 1 to 5, to evaluate the sugar content.
Lower numbers will have a higher sugar content and produce sweeter, more floral flavors; while higher numbers will have a lower sugar content and produce more herbal flavors.
Mezcal Classification
Artisanal
The agave is cooked in masonry or conical ovens, infusing the fibers with deep flavors. It is then crushed using a tahona, mill, or trapiche. Fermentation takes place in natural containers, contributing to an organic character. Finally, the spirit is distilled in copper stills, adding a rustic and authentic touch.
Ancestral
Mezcal Ancestral follows an ancient distillation technique involving even smaller clay stills and a natural fermentation. Although this process presents significant challenges, whether done by hand or in Tahona grinding, it achieves a remarkable smoothness, unique texture, and toasty flavor that can only be achieved through this method.
C1
8-15kg per liter
Traditional
Espadín (A. Angustifolia)
Azul (A. Tequilana)
C2
15-20kg per liter
Careful
Arroqueño (A. Americana)
Madrecuishe (A. Karwinskii)
Barril (A. Karwinskii)
Mexicano (A. Rhodacantha)
Sacatoro (A. Angustifolia)
Coyote (A. Americana)
Tobala (A. Potatorum)
C3
20-29kg per liter
Complex
Tobala (A. Potatorum)
Cenizo (A. Durangensis)
Sierra Negra (A. Americana)
Coyote (A. Lyobaa)
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Tobalá
Amarás Reserva Especial
C4
29-38kg per liter
Experienced Maestros
Papalote (A. Cupreata)
Tepeztate (A. Marmorata)
C5
>38kg per liter
Exceptionally Complicated
Jabali (A. Convallis)
Rojo (A. Montana)
