Dangerous Don Café Mezcal

$129.00 $119.00

This Triple distilled Mezcal is distilled with organic NaomQuie Mexican coffee beans. The NoamQuie coffee and Espadin Mezcal flavours merge to confuse the senses. The Organic NoamQuie coffee beans used are made by natural methods in San Gabriel Mixtepec, on the Oaxacan coast, by the Mendoza Ramirez family. They are part of a collective who all grow organic coffee in the area. The family work closely with Celso Martinez (our producer) and help manage the Dangerous Don project from Mexico.

Smells Like

Rich coffee, sweet roasted agave with fine smoky aromas.

Tastes Like

Smooth chocolate and a rich coffee flavour.

In stock

SKU: 0044 Category: Tag: Brand:

Notes

Product Description

This Triple distilled Mezcal is distilled with organic NaomQuie Mexican coffee beans. The NoamQuie coffee and Espadin Mezcal flavours merge to confuse the senses. The Organic NoamQuie coffee beans used are made by natural methods in San Gabriel Mixtepec, on the Oaxacan coast, by the Mendoza Ramirez family. They are part of a collective who all grow organic coffee in the area. The family work closely with Celso Martinez (our producer) and help manage the Dangerous Don project from Mexico.

Smells Like

Rich coffee, sweet roasted agave with fine smoky aromas.

Tastes Like

Smooth chocolate and a rich coffee flavour.

How It Is Made

Mature agave (between five and 35 years old) are harvested from the mountains surrounding Santiago Matatlan, Oaxaca. A horno (pit oven) is dug on the grounds of the palenque (the farm/ distillery).

A fire is started in the horno and covered with heat-retaining volcanic rocks. The evenly chopped pinas are placed on top, covered in tarpaulin and buried in earth. A tahona (a large stone wheel) is used to crush the piñas, creating a mix of bagaso (pulp) and agave juices. This is placed into a large, open, wooden vat. Spring water is then added, and it is left to ferment naturally.

The fermented mash is moved into a copper still and distilled twice for purity. Roasted and ground Oaxacan coffee beans are steeped in the liquid for a day and it is then distilled a third time.