Prolijo Mezcal is artisanally hand made in Oaxaca, Mexico. Our premium mezcals are produced traditionally using methods that have been our way of life since 1897. Each agave is picked once it reaches its full maturity. Currently we are organically growing Agaves Espadín, Tobalá and Madrecuishe.
Prolijo Mezcal Espadín lowland agave is one of a kind with rich aromas and profile notes. It’s created with passion while maintaining the integrity of the craft, traditions and culture of Oaxaca, Mexico. Prolijo Mezcal Espadín lowland it’s smooth and great as introduction to mezcal.
MAESTRA MEZCALERO
Victoria Mendez Gomez
REGION
San Dionisio Ocotepec
AGAVE
Semi-cultivated Espadín, grown on the lowland of Oaxaca
(Maturity 8 to 10 years)
ALC/VOL
43
PACKAGING
1000 ML
AROMAS
Woody, Fruity, Citrusy, floral
FLAVOR
Earthy, sweet notes, mildly smoky, soft minerals with a smooth finish
Prolijo Mezcal Espadín highland is one of a kind with rich aromas and profile notes. It’s created with passion while maintaining the integrity of the craft, traditions and culture of Oaxaca, Mexico. Prolijo Mezcal Espadín is an award winning mezcal.
MAESTROS MEZCALEROS
Victoria Mendez Gomez & Óscar Ramirez Santiago
REGION
San Dionisio & Etla, Oaxaca, México
AGAVE
Semi-cultivated Espadín, grown on the highland of Oaxaca
(Maturity 8 to 10 years)
ALC/VOL
45
AROMAS
Woody, Fruity, floral, Earthy
FLAVOR
Full body, slightly smoky, ,mild minerality, earthy with a smooth finish
Semi-cultivated Espadín, grown on the hills of Oaxaca
(Maturity 8 to 10 years)
Underground stone pit oven fueled with encino wood
Milled with a traditionaltahona pulled by a mule
Fermented in open pine wood vats
Distilled twice in copper alembic
Prolijo Mezcal Espadín highland Reposado is one of a kind with rich flavor profiles and rested in American Kentucky Oak Barrels for two months. It’s created with passion while maintaining the integrity of the craft, traditions and culture of Oaxaca, Mexico. Prolijo Mezcal Espadín is an award winning mezcal.
MAESTROS MEZCALEROS
Victoria Mendez Gomez & Óscar Ramirez Santiago
REGION
San Dionisio & Etla, Oaxaca, México
AGAVE
Semi-cultivated Espadín, grown on the hills of Oaxaca
(Maturity 8 to 10 years)
ALC/VOL
43 & 46
AROMAS
Woody, Vanilla, Agave Aroma
FLAVOR
Smooth, Sweet, Woody, Roasted and Smoked Tints
Semi-Cultivated Espadín (Age 8 to 10 years)
Underground stone pit oven fueled with encino wood
Milled with a traditionaltahona pulled by a mule
Fermented in open pine wood vats
Distilled twice in copper alembic
Aged two months in American Kentucky Oak barrels
Semi-Cultivated Espadín (Age 8 to 10 years)
Underground stone pit oven fueled with encino wood
Milled with a traditionaltahona pulled by a mule
Fermented in open pine wood vats
Distilled twice in copper alembic
Aged twelve years in American Kentucky Oak barrels
Prolijo Mezcal Tobalá is one of a kind with rich unexpected aromas and profiles notes. This wild agave takes between 13 to 17 years to mature in the hills of Oaxaca, Mexico. This wild agave is small and offers a surprisingly flavors.
MAESTROS MEZCALEROS
Victoria Mendez Gomez & Óscar Ramirez Santiago
REGION
San Dionisio & Etla, Oaxaca, México
AGAVE
Wild agave Tobalá (Age 13 to 17 years)
ALC/VOL
48
AROMAS
Earthy with citric tones mixed maguey notes, banana and sweet warm nuance
FLAVOR
Lightly astringent at the beginning, followed with caramel highlights and honey with an earthy and fruity flavor
Wild agave Tobalá (Age 13 to 17 years)
Underground stone pit oven fueled with encino wood
Milled with a traditionaltahona pulled by a mule
Fermented in open pine wood vats
Distilled twice in copper alembic
Prolijo Mezcal Madrecushe is one of a kind with rich unexpected flavors and profiles notes. This wild agave takes between 9 to 12 years to mature in the hills of Oaxaca, Mexico. This wild agave grows outside the ground.
MAESTROS MEZCALEROS
Victoria Mendez Gomez & Óscar Ramirez Santiago
REGION
San Dionisio & Etla, Oaxaca, México
AGAVE:
Wild agave Madrecuishe (Age 9 to 12 years)
ALC/VOL
48
AROMAS
Freshness with citric fruity notes and herbal aromas at the end
FLAVOR
Rich citrus flavor with tropical fruits, minerals, dry entry and roasted agave
Wild agave Madrecuishe (Age 9 to 12 years)
Underground stone pit oven fueled with encino wood
Milled with a traditionaltahona pulled by a mule
Fermented in open pine wood vats
Distilled twice in copper alembic
Prolijo Mezcal Pechuga with Mole from Oaxaca is an special distilled with rich unexpected aromas and profiles notes. This distilled was created with chicken breast, fruits, Mole spices and agave Espadín. It takes a special care and patience to create this mezcal.
MAESTRO MEZCALERO
Óscar Ramírez Santiago
REGION
Etla, Oaxaca, México
AGAVE
Semi-cultivated Espadín, grown on the hills of Oaxaca
(Maturity 8 to 10 years)
ALC/VOL
48
AROMAS
Bright fruit notes, hints of clean smoke and mole notes
FLAVOR
Roasted fruit subtle minerality and slight smokiness, mole, chocolate and finishes dry on the back of the palate
Semi-Cultivated Espadín (Age 8 to 10 years)
Underground stone pit oven fueled with encino wood
Milled with a traditionaltahona pulled by a mule
Fermented in open pine wood vats
First distilled in copper alembic. Second distilled with chicken breast, seasonal fruits and Mole Negro spices in copper alembic
Prolijo Mezcal Tepeztate is one of a kind with rich unexpected aromas and profiles notes. This wild agave is one of the oldest agave in Mexico, taking between 25 to 36 years to mature in the hills of Oaxaca, Mexico. This wild agave grows in such extreme conditions.
MAESTRO MEZCALERO
Israel Raymundo Antonio
REGION
Santiago Matatlán, Oaxaca, Mexico
ALC/VOL
48
AROMAS
Herbaceous aromas, with a touch of
wet stone on the nose, accompanied by grapefruit
zest, orange flower and pine
FLAVOR
Fresh florals, white pepper and
minerals are highlighted on the palate with
prominent notes of spice on the finish
Wild agave Tepeztate (Age 25 to 35 years)
Underground stone pit oven fueled with encino wood
Milled with a traditionaltahona pulled by a mule
Fermented in open pine wood vats
Distilled twice in copper alembic
