Discover the History and Tradition of Las Marias Mezcal from Jalisco, Mexico

The History and Tradition of Las Marias Mezcal

Mezcal has a rich history and tradition in Mexico dating back centuries. One brand that encapsulates this culture and heritage is Las Marias Mezcal, produced in the state of Jalisco. The story of Las Marias Mezcal begins in the early 1900s in the small town of Las Marias, where the stern matriarch, Doña Maria, perfected the art of mezcal distillation and passed down her techniques from generation to generation.

The Family Legacy

For decades, mezcal production remained a small family-run operation, with Doña Maria's descendants carrying on her legacy. They sustained the tried and true methods of harvesting premium agave, wood-fire roasting the piñas, and slow fermenting to allow the true flavors to emerge. Las Marias mezcal reflects the terrain and microclimate of Las Marias' highlands, imbuing it with a distinct character.

Mezcal was largely an obscure, localized spirit until the 1990s, when the industry began to modernize. Seeking to maintain quality and tradition, Las Marias continued using artisanal production methods. At the same time, they focused on expanding distribution beyond local villages.

Bringing Mezcal to the World

In the 2000s, mezcal started gaining international recognition, riding the waves of the premium tequila boom. This provided the perfect opportunity for Las Marias to bring their mezcal to a wider audience. With greater access to global export networks, Las Marias shared their generations-old spirit with mezcal aficionados around the world.

While adapting to larger scale production, Las Marias steadfastly retained their artisanal techniques. They elevated mezcal's perception from a rustic local drink to a refined and complex spirit that reflects terrior. Their commitment to tradition attracted discerning drinkers seeking authentic Mexican flavor profiles.

The Mezcal-Making Process

Las Marias mezcal is made through time-honored methods passed down through generations. This extensive process imbues their mezcal with distinct character and depth of flavor.

Harvesting the Agave

It starts by cultivating premium Espadín and other agave varieties for 8-12 years until reaching maturity. The piñas are then harvested by hand and trimmed of leaves. Only the heart of the agave, called the piña, is used to make mezcal.

Roasting in Earthen Pits

The piñas are stacked in earthen pits lined with hot volcanic stones and slow-roasted. This wood-fire roasting caramelizes the sugars and imparts a delicate smokiness.

Crushing and Fermenting

The roasted agave hearts are then crushed to extract the agave juice and fibers. The mash is fermented with native yeasts in wood tanks, allowing complex flavors to develop.

Distilling in Small Batches

After fermentation, the mash is distilled twice in small copper alembics. The master distillers carefully control temperature and proof to preserve the agave's essence and character.

Aging in Glass and Oak

The distillate is diluted with well water and aged for up to 4 months in glass and lightly roasted American oak. This final step rounds out the flavors and aromas.

The Fruits of Tradition

While mezcal has entered the global spirits market, Las Marias remains grounded in tradition and legacy. Their adherence to time-honored production methods yields a complex yet smooth spirit with notes of vanilla, roasted agave, herbs, and smoke.

When you sip Las Marias mezcal, you are tasting the very essence of the red soils and mountainous terrain of Las Marias. You are experiencing generations of wisdom passed from one mezcalero to the next. Most of all, you are enjoying a family legacy that honors heritage and culture with every drop.

The story of Las Marias is one of both tradition and adaptation - paying homage to ancient methods while embracing progress. Most importantly, it represents the rich history of mezcal itself - an iconic Mexican spirit with centuries of tradition.

FAQs

Where is Las Marias mezcal produced?

Las Marias mezcal is produced in the town of Las Marias in the state of Jalisco, Mexico. The distillery is located in the highlands of Jalisco, which gives the mezcal a unique character.

What agave plants are used to make Las Marias mezcal?

Las Marias uses mature Espadín agave as well as other types of agave including Tobalá, Madrecuixe, and Arroqueño. The agave plants are grown and harvested around the town of Las Marias.

How is Las Marias mezcal made?

Las Marias uses traditional artisanal methods for mezcal production. This includes cooking the agave hearts in earthen pits, crushing the agave by hand, fermenting with native yeasts, and distilling in small copper alembics. It is then aged in glass and oak.

Does Las Marias export their mezcal internationally?

Yes, Las Marias distributes their mezcal globally to over 35 international markets. However, they remain committed to traditional production methods.

What flavors and aromas can be tasted in Las Marias mezcal?

Las Marias mezcal exhibits flavors of roasted agave, vanilla, herbs and smoke. The aromas include fruity and herbal notes reflecting the local terrain where the agave is grown.