Mezcal Lagrimas de Dolores English

MEZCAL LĂ GRIMAS DE DOLORES Company and Product Profile Productora de Mezcal Hacienda Dolores S.P.R. de R.L.

ANA LEYVA 204 SUR, INT. 403 COL. NUEVA VIZCAYA DURANGO, DGO. MEXICO. C.P.34100 T: 00526188104401 / 005216181129805 GGUTIERREZ@LAGRIMASDEDOLORES.COM WWW.LAGRIMASDEDOLORES.COM

@LAGRIMASDEDOLORES

MEZCAL DE HACIENDA

OUR COMPANY ADIPISCING LOREM

OUR CONCEPT

OUR PROCESS

OUR MEZCALES

NEW PROJECTS

Before we dive into the world of LĂĄgrimas de Dolores, it is important to know where we come from.

Durango is a state in North-Central Mexico. Our “Maguey Cenizo� can be found between 1,600 m to 2,200 m above sea level.

During colonial times, Durango was one of the most important mining provinces, which is why its state capital is adorned with beautiful colonial architecture including one of the most important cathedrals in North Mexico.

#Mezcalesdedurango

MEZCAL DE HACIENDA Productora de Mezcal Hacienda Dolores S.P.R. de R.L. is a family owned company run by the Gutierrez family, who for more than 9 years have been experimenting with several types of mezcal production. Our Mezcal is produced entirely with Agave durangensis, which is endemic to the State of Durango in Northern Mexico.

The agave is extracted from the hills of Rancho La Campana de Santa Elena, a property owned by the Gutierrez family which is located in the Mezquital Municipality in Durango. Currently we are also exploring with other types of agave found in Durango.

Our product is entering into a market in constant growth. This indicates two things: firstly, there is abundant competition, but it also means there is a great demand for Mezcal. Therefore, it is imperative to establish the factors that will distinguish Lágrimas de Dolores as a unique and premium brand. Three key differentiations that will set our brand apart from the rest are: 1)

Our mezcal is from Durango, which means we use endemic agaves that bring truly unique flavours to the rest of Mexico.

2) Durango has the second highest diversity of agaves in Mexico. Our “Maguey Cenizo” has its own scientific category, A. durangensis. This agave allows us to elaborate mezcales with incomparable flavours.

3) It is elaborated in the stunning surroundings of Hacienda Dolores, a spectacular XVII Century hacienda with a rich history (which is a key role in our brand identity) and under the strictest quality control regulations.

In Durango distilleries are called “Vinatas,” rather than “palenques”. The Name comes from “Vino,” the Spanish word for wine. Magueyes are often known as “mezcal," whereas Mezcal is often called “vino”. Therefore, a common name for mezcal is “vino de mezcal” or “agave wine.”

Harvesting an Agave durangensis (cenizo) is no walk in the park. In fact, this is one of the most fibrous agaves, filled with raw saponins which are aggressive to the skin.

Add this to harsh weather conditions and long hours under the sun whilst carrying pieces of agave that can weigh up to 200 kg! Some say our jimadores have the toughest job in the process and we agree.

But as they say "Nothing that's worthwhile is ever easy"

#LAGRIMASDEDOLORES

OUR COMPANY HACIENDA DOLORES

CERTIFICATIONS

Our mezcal is elaborated on the grounds of Hacienda Dolores, situated at around 10 minutes from Durango City on the federal highway to Mexico City. As a company we are dedicated to having a full vertical integration in the production line, from agave cultivation to the bottling and sales of Lรกgrimas de Dolores (with the exception of our rare agave editions). This has led us to semicultivate around 150,000 agaves in the past three years, with an anual goal of around 50,000.

All of our products comply with the relevant norms for producing, distributing and exporting mezcal and are certified by the Mezcal Regulating Council (CRM). This 2016 we have a commitment to become certified with Hazard Analysis and Critical Control Points (HACCP) systems and obtain organic product certifications from USDA and EU standards. Our company is registered under FDA.

CONCEPT Lágrimas de Dolores is an artisanal mezcal from a rare agave and bottled in such a way that it evokes memories of the culture and elegance of a hacienda from XVII century Mexico, Hacienda Dolores.

Our bottle was designed and moulded exclusively for Lágrimas de Dolores in Feuquières, France.

Small details such as the leather component give the bottle a touch of fine leather art which is typical of Mexican fine-horse culture.

Our logo is a representation of Our Lady of Sorrows (Mater-Dolorosa) the patron saint of Hacienda Dolores. At the same time, it assimilates an agave.

#LAGRIMASDEDOLORES

Moreover, we will be working with limited edition packaging which will feature a dierent Mexican artist on each edition. We have secured artwork for the first limited edition with Diego Rivera, thanks to the Bank of Mexico and the National Institute of Fine Art (INBA). This way, we will be promoting Mexican art in many forms, inside and outside of Mexico, and we will ensure that our brand lives on as a symbol of classic Mexican elegance.

OUR PROCESS #1 CULTIVATING AND HARVESTING Our agaves are 100% wild. When the agave releases its “quiote” (reproductive organ that contains seeds) the quite needs to be cut. This ensures all available sugars in the agave are concentrated in the “corazón” (core) of the agave. It is then left for 6-12 months to mature and concentrate sugars, after which it is harvested which axes and machetes.

#2 COOKING

We cook our agave during 4 days in an underground oven made of earth, rock and filled with volcanic rock and oak matorral.

#3 GRINDING We do not use either donkeys (it has never been the way in Durango) nor by hand (health issues have presented such as back pains and joint deterioration due to this process).

We use a mill which grinds agave and separates fibres from liquid (it is later put back together).

#4 FERMENTING Our fermentation is done in pinewood tanks for around a week depending on outside temperature. Fibres and liquids are mixed to potentialise the production of aromatic compounds and utilise all available surface area of the fibres for fermentation.

#5 DISTILLING

We use copper stills. The first distillation is made in a 700L mixed copper and steel still, and then it is passed on to a 350L fully copper still for the second distillation.

#6 AGEING

We age our mezcales using American White Oak barrels that have not been previously used. They are medium toasted and moistened 3 times per week.

OUR MEZCALES

Mezcal Lรกgrimas de Dolores Joven Cenizo Agave ABV Vinata (distillery) Oven type Oven wood Fermentation tank Fermentation water Still No. of distillations ABV adjustment Maestro Mezcalero

100% A. durangensis (Cenizo) Silvestre y Maduro 45% Hacienda Dolores, Durango, Dgo. Underground earth and rock (cone shaped) Oak-matorral Pinewood Well water Copper 750L & 300L 2 Double-distilled water Fabiola ร vila Valenzuela

Mezcal Lágrimas de Dolores Añejo Agave ABV Vinata Oven type Oven wood Fermentation Tank Fermentation Water Still No. of distillations Barrels Ageing time ABV adjustment Maestro Mezcalero

100% A. durangensis (Cenizo) Silvestre y Maduro 40.5% Hacienda Dolores, Durango, Dgo. Underground earth and rock (cone shaped) Oak-matorral Pinewood Well water Copper 750L & 300L 2 American White Oak (first generation, not previously used).

12 to 18 months Double-distilled water Fabiola Ávila Valenzuela

NEW PROJECTS

Durango has the second largest diversity of agaves in Mexico. Over 30 varieties have been found. Mezcal production with these agaves has a tradition dating back to over 300 years, but many of these microproducers are found in remote, inaccesible and often dangerous parts of Durango. This makes it almost impossible for their mezcales to become known beyond their local communities. Our mission is to create a sort of web of small producers to become a part of the Lagrimas de Dolores brand, in which we will provide assistance with certification, chemical analyses and supplies needed for constant production. This will help their local communities and provide alternative sources of income, which is much needed in these areas.

Some of the new mezcales that are coming include:

Maguey

Scientific Name

Location

Castilla

A. angustifolia (Ki’mai)

Comunidad Autonoma Indigena del Mezquital

Tepemete

A. angustifolia (Xoconostle)

Low areas of Mezquital

I’gok

A. americana (Felina)

Mezquital

Negro y Espadín Chacaleño

Dos var. de A. angustifolia no identificados.

Chacala, Tamazula

Cimarrión

A. Inaequidens (Barracensis)

Pueblo Nuevo, Durango

Maguey de Castilla. An Agave Angustifolia, related to Oaxaca’s Espadín.

This agave has been cultivated for generations in the Autonomous Indigenous Community in Huazamota, Mezquital, Durango.

Common Name:

Maguey de Castilla

Scientific Name:

A. Angustifolia

Location:

Mezquital (South)

Notes: This maguey has been cultivated in the Southern parts of Mezquital Municipality, mainly from the Autonomous Indigenous Community. Our Agave in particular comes from Huazamota. It takes around 6 years to reach maturity and can be found in low areas in comparison to Cenizo, at around 1000 MSL. Although it comes from the same family as Oaxaca’s “Espadín” this agave differs greatly in appearance and taste.

Common Name: Scientific Name: Location: Notes:

Maguey I’Gok A. Americana Mezquital (South)

This is one of the lesser known magueyes. Also from the Southern parts of Mezquital. We found it when our Castilla magueyero offered us a different shape maguey without knowing the name. Some people in the area consider it the same as Castilla, although after research and help from a botanist geneticist we concluded it belonged to the Americana family, related to Oaxaca’s Arroqueño, Pulquero and Coyote. Commonly known by some by its Tepehuano name: “I’Gok”. It is one of the most complex mezcales that we have.

It has also been cultivated for many generations.

Common Name:

Maguey Tepemete

Scientific Name:

A. Angustifolia

Location:

Mezquital

Notes: This maguey is the WILD version of Espadín. It is a tiny angustifolia that due to its size it is incredibly hard to find to produce. Producers in Mezquital make this kind of mezcal once or twice per year.

Although it comes from the same family as Oaxaca’s “Espadín” this agave differs greatly in appearance and taste.

Common Name: Scientific Name: Location: Notes:

Magueyes Negro & Espadín Chacaleño A. sp.

Chacala, Tamazula

These magueyes come from the Chacala Community in the Tamazula Municipality, although they have not yet been identified with a Scientific family. Both types of magueyes have been cultivated for many generations.

Found in the lower parts of the Sierra, at around 700 MSA. Their method of production is very different to the rest of the State. They ferment in underground concrete and wooden tubs toped with rocks and they distil in a hollow tree trunk. The area itself is one of the most remote and dangerous places in Mexico. This is one of the most complex mezcales we have.

ANA LEYVA 204 SUR, INT. 403 COL. NUEVA VIZCAYA DURANGO, DGO. MEXICO. C.P.34100 T: +52 (618) 810 44 01 / +52 1 (618) 112 98 05 GGUTIERREZ@LAGRIMASDEDOLORES.COM WWW.LAGRIMASDEDOLORES.COM

@LAGRIMASDEDOLORES