A regal take on what many consider to be an essentially rustic distillate, Don Amado Añejo shows amazing complexity beyond simple smoke, and is a great example how barrel flavors can complement rather than mask agave’s wild charms.

Savory, mesquite aromas hint at barbecue and toasted cayenne pepper, while flavors flow between layers of baked stonefruit from the brandy barrel aging. Palate continues in similar form with notes of grilled pineapple, and the finish shows a long, bright and refreshing saline minerality.

• Master Distiller: Germán Bonifacio Arellanes
• Approx. 26 Bx Sugars from Angustofolia Haw Espadín maguey grown at 4,800' in municipio of Sta. Catarina Minas, Oaxaca
• Halved & quartered (cogollo removed) maguey earthen roasted for four days using mix of guamúchil and mesquite wood
• Cooked maguey macerated with proprietary blade spindle destrozadora shredder
• Fermented together with bagaso in 1,400L pine wood vats using airborne yeast strains
• Double distilled in burner heated ceramic pot stills to approx. 53% ABV and reduced with triple distilled demineralized water
• Minimum eighteen month aging in American White Oak formerly used for Pedro Domecq Mexican Brandy (longer if necessary for proper oak extraction), bottled at 43.5% ABV

The flagship expression of the Real de Minas Distillery, Don Amado Rústico is made using the historic method of slowly roasting fully-mature Espadín maguey hearts on firewood embers, before natural fermentation with airborne yeast and a slow double-distillation in ceramic pot stills.

The minero clay-pot still is quite prevalent on the nose with aromatics leaning towards ash, crushed walnuts, roasted corn, and savory spices. A bright, citrus Espadín maguey palate is well balanced against notes of caramel, butterscotch and fresh herbs.

• Master Distiller: Germán Bonifacio Arellanes
• Approx. 26 Bx Sugars from Angustofolia Haw Espadín maguey grown at 4,800' in municipio of Sta. Catarina Minas, Oaxaca
• Halved & quartered (cogollo removed) agave earthen roasted for four days using mix of guamúchil and mesquite wood
• Cooked maguey macerated with proprietary blade spindle destrozadora shredder
• Fermented together with bagaso in 1,400L pine wood vats using airborne yeast strains
• Double distilled in burner heated ceramic pot stills to approx. 53% ABV and reduced with triple distilled demineralized water
• No aging, bottled at 47% ABV

Rustic and refined, Don Amado Arroqueño is made from an enormous maguey species that requires 18 years to mature but is cultivatable, so ecologically sustainable while simultaneously wildly exotic and delicious.

Bright floral aromatics of caramelized maguey, leather and soft smoke lend structure to ripe, cooked yam fruit flavors. A supple mouthfeel delivers quince, persimmon, lemon verbena and kaffir, juxtaposed with layered chocolate, espresso and savory spice with balanced minerality and savory roast characteristics.

• Master Distiller: Germaín Arellanes Arellanes
• Made 100% from Arroqueño maguey grown at 4,800' in the town of San Pablo Apostol, Oaxaca
• Halved & quartered (cogollo removed) agave earthen roasted for four days using mix of guamúchil and mesquite wood
• Cooked maguey macerated with proprietary blade spindle destrozadora shredder
• Fermented together with bagaso in 1,400L pine wood vats using airborne yeast strains
• Double distilled in ceramic pot stills to approx. 53% ABV and reduced with triple distilled demineralized water, no tails
• No aging, bottled at 46% ABV

The trunk-like hearts of this elongated 'karwinskii' maguey take 10-14 years to mature, and look like spiky desert trees growing wildly over the mountains of Southern Mexico. When harvested, the trunks are cooked together with typical round piñas of other species. Soft smoke with candied notes and a creamy mouthfeel layer fruit and a subtle spice on a palette of rich, cooked maguey reminiscent of the high desert just after a heavy rainfall, bright and clean.

• Master Distiller: Germaín Arellanes Arellanes
• Made 100% from karwinskii "Largo" maguey grown at 4,800' in municipio of Sta. Catarina Minas, Oaxaca
• Elongated maguey trunks are earthen roasted for four days using mix of guamúchil and mesquite wood
• Cooked maguey macerated with proprietary blade spindle destrozadora shredder
• Fermented together with bagaso in 1,400L pine wood vats using airborne yeast strains
• Double distilled in ceramic pot stills to approx. 53% ABV and reduced with triple distilled demineralized water, no tails
• No aging, bottled at 46% ABV

An homage to the popular history of Oaxacan clay-pot mezcal aged in brandy barrels, Don Amado Reposado uses exhausted brandy barrels from Pedro Domecq to create a nostalgic flavor of earthen-smoked maguey with the soft caramel and butterscotch notes of American white oak.

Familiar Mexican flavors of roasted corn slathered in butter, hints of vanilla and cinnamon, tropical fruit and dried chilies are balanced with a moderate amount of smoke leading into barrel notes of a satisfying, slightly spicy vanilla-driven extended finish.

• Master Distiller: Germán Bonifacio Arellanes
• Approx. 26 Bx Sugars from Angustofolia Haw Espadín maguey grown at 4,800' in municipio of Sta. Catarina Minas, Oaxaca
• Halved & quartered (cogollo removed) maguey earthen roasted for four days using mix of guamúchil and mesquite wood
• Cooked maguey macerated with proprietary blade spindle destrozadora shredder
• Fermented together with bagaso in 1,400L pine wood vats using airborne yeast strains
• Double distilled in burner heated ceramic pot stills to approx. 53% ABV and reduced with triple distilled demineralized water
• Six months aging in American White Oak formerly used for Pedro Domecq Mexican Brandy, bottled at 45% ABV