After ten years of extensive research in the world of Mezcal and wild agave cultivation, Mezcal Amarás is opening the doors to the mysterious world of Mezcal with the launch of its Amarás Nomenclature: a simple code to understand the most complex, multifaceted, and enriching spirit in the world.
Their vision has always been to evolve the Mezcal category through innovation, scientific exploration, transparency, and philanthropy. For this reason, the Amarás Nomenclature was created, defining two fundamental principles: distillation methods and agave species, which are considered, along with the skill of the master mezcalero, the most relevant factors determining the flavor and aroma of Mezcal.
When exploring the Amarás Nomenclature, we begin with the distillation methods, where both Artisanal (A) and Ancestral (C) play a crucial role in defining complexity. Each method imparts distinct nuances to Mezcal, primarily distinguishable by their respective distillation materials. Our Artisanal Mezcal is meticulously crafted using small copper stills, while our Ancestral Mezcal follows an ancient distillation technique that involves even smaller clay stills. Although this process presents significant challenges, it achieves remarkable smoothness, a unique texture, and a rich flavor that can only be achieved through this centuries-old method.
SPECIES OF AGAVE
At the heart of the Amarás Nomenclature is Agave, the source from which more than 22 distinct species and 50 subspecies can be harvested in Mexico to create Mezcal. Mezcal Amarás has dedicated years to classifying wild agave subspecies, using a numerical system to assess their sugar content at full maturity. In simpler terms, agave species with higher sugar content and a lower numerical ranking produce flavor profiles that tend to be sweeter and more floral, while those with lower sugar content and a higher numerical ranking result in a richer concentration of agave flavor, characterized by herbal and lactose notes.
Given Mezcal's reputation as the world's most complex spirit, several additional factors can contribute to the uniqueness of each expression, including some elements symbolically incorporated into the design of our bottles. We invite you to discover and explore these distinctive features on your own.
Mezcal Amarás has forged alliances with two distinguished universities (ITO - Instituto Tecnológico de Oaxaca and UTSSO - Universidad Tecnológica de la Sierra Sur de Oaxaca), along with the renowned expert in Agave/Tequila/Mezcal, Rafael Ayala. They have carried out exhaustive studies at every stage of the process to definitively validate the Amarás Nomenclature. These studies meticulously examine the chemical composition of raw agave, the essential components of fermentation, distillation methods, and the specific processes involved in each production stage, strengthening the authenticity and precision of the Amarás Nomenclature.