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What is Verde Momento?


Mezcal Verde is an artisanal mezcal with 100% natural fermentation that uses a mix of different woods in the cooking process to obtain a smokier profile.

 

Verde Momentos’s goal is to rescue the essence of any good drink: enjoy the present and have fun.

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PROCESS

AGAVE

Agave

Agave is the raw material that sets us apart from any other distillate in the world. There are more than 200 different types of agave in the world, from Arizona to Colombia. In Mexico, there are over 150 species, making up 75% of the total diversity. Amongst all those types, only 22 have been found to be used for mezcal production, unlike tequila, for which there is only one.

Agave grows, reproduces once, and dies. Agave grows gradually in extreme conditions, absorbing solar energy for its photosynthesis and transforming water and CO2 into starch (sugars), which eventually results in its sexual maturity. After 7 years, the plant reaches its sexual maturity with a high concentration of sugars in its core (piña), giving place to the quiote or calehual –the flowering phallus in the center of the piña. In less than a year, it will grow from 4 to 9 meters, consuming all of its sexual energy and then die.

JIMA

JIMA

The agave is selected by jimadores –people who harvest agave plants– whose knowledge has been passed down through generations to get the best of the land in order to get the best mezcal wine.

In a regular eight-hour working journey, four jimadores can harvest up to 70 piñas –3.5 tons, obtaining about 350 liters of mezcal.

COOCKING

Cooking

After obtaining more than 7 tons of agave, the stone oven is prepared (a hole in the ground of 2m deep) for the cooking of the agave’s core (piñas). First we put a ton of wood and turn the fire on and add a ton of river stones. When they reach the desired temperature they are covered with bagasse (left over from the distillation) to protect the agave’s core (piñas) from direct heat. Once all the piñas are incorporated, they are covered with earth so the smoke or heat can’t escape. Cooking in this oven takes around 5 days and will give us around 700 liters that are unrepeatable.

For Verde Momento we use ocote, holm oak, and peppertree that give us the perfectsmokiness for cocktails.

MILLING

Milling

In VERDE, we use the Egyptian mill: a circular wheel –or tahona– made of stone or concrete, of about 500 kilos, pulled by a pack animal (a horse or mule).

Once the piñas are cooked, they get chopped in small pieces with an axe or a machete and then they are put in a mill, where they are slowly grinded to form a sort of paste with the fiber from the agave. In the Egyptian mill you can grind up to a ton of piñas a day and walk up to eight kilometers.

NATURAL FERMENTATION

Natural fermentation

VERDE carries out the fermentation process in a natural way, with no external agents but the ones offered by nature and the surroundings. In this stage, the bagasse formed by the fibers and juice is poured in a wooden vat (max. 1,500 liters), where water is added to start the open-air fermentation.

This is a process that can last from 7 to 30 days, depending on the production season, and the precipitations and variations in temperature.

Unlike other chemical processes within the distillation, this one allows the mezcal to have twice the amount of natural microorganisms giving it its flavor and aromas without losing the sexual energy and the smoky notes for cocktails and neat tastings. Since it is chemical free, this process creates an alcohol molecule that is less toxic for the body when compared to other spirits.

DISTILLATION

Distillation

It consists on heating up the mosto (wort) with the bagasse from the first distillation to its boiling point over a copper still with a maximum capacity of 500 liters. The heat from the still and the way the cuts are made change the product’s final profile. In this stage, the master mezcalier needs to be very careful as any misstep in the chemical process could potentially change the final flavor.

Product sheet

Tlacolula, Oaxaca.

Espadín

Egyptian Mill/Tahona

Stone conical oven with Ocote, Red Oak and Pepper Tree

100% natural in wooden vats (7 to 30 days)

Double distillation in copper still

42º

Grassy, smokey, fruity

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Sustainability

Replantation Program

We plant 10 agaves for each agave we use, with this practice we are creating new jobs in the producing areas avoiding the extinction of the species.

100% natural fermentation

To offer a better product to the final consumer, we strive to create a more natural product, that’s why we work with organic agaves and our fermentation process is 100% natural, without adding any chemicals. At this stage, when the alcohol molecule is created, we only use the environment natural bacteria and yeasts.

Future Price

We plant with small producers in order to distribute the wealth so that they don’t be affected by the price fluctuations, that’s why Mezcal Verde Momento ensures regular incomes based on a previously agreed upon price range and allows agave growers to have a vision towards the future.

10% of the net profit

Our commitment is to donate 10% of our net profit to support the production communities and to preserve Mexico’s flora and fauna.

Sip with consciousness

In Mezcal Verde Momento we are aware that alcohol is one of the biggest problems of mankind. For this reason, we’re always honest when we say that Mezcal should be drank with the same consciousness with which it is made, an artisanal, chemical-free process to be sipped little by little.

COCKTAILS

  • Mezcal Torchlight

    .75 oz lime, .75 oz honey, 2 oz Verde, 2 dashes hot sauce, shake vigorously and strain over ice




  • Alligator

    .75 lemon, .75 simple syrup, 2 oz Verde, pinch of salt, shake vigorously with cucumber slices in the tin. Strain into collins glass with ice and seltzer.


  • Mezcal Number Three

    .5 oz ginger, .5 oz simple syrup, .75 oz of lime, 2 oz Verde, shake vigorously with a grapefruit peel in the tin. Strain into cocktail glass, mist with orange blossom water.

  • The Centaur

    5 oz lime, .75 oz of ginger, .5 oz of Aperol, 1.5 oz Mezcal Verde Momento, dry shake to emulsify, pour into collins glass with seltzer


  • Breakfast Club

    1 dash of Worcester, 2 dashes of hot sauce, 1 pinch of salt muddle 3 large lime wedges and 3 cucumber discs, .5 oz ounces of simple syrup, 2 ounces of Verde, add .5 oz ounces of cream and quickly shake with ice. strain into tall glass with two inches of seltzer in the bottom. Let foam and rise.

Where to buy

USA
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‎New York

‎Massachusetts

‎Texas

‎Pennsylvania

STARR DISCOUNT

‎New Jersey

ALLIED BEVERAGE GROUP

‎California

BOTTLE BARN

SPAIN
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UK
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ITALY
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Contact

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