Batch AN6 Tech Sheet

Journal | July 15, 2022

2021 was the year that we expanded production beyond Atenogenes' palenque and began working with other families in the region. See our recent post on How To Expand Micro Batch Production to learn more about our new system: The Miahuatlán Collective. Significantly, we will not be blending batches from different producers - we will celebrate their differences, as well as highlighting the similarities conferred by their shared terroir. For this reason each bottle will have the name of the producer clearly displayed on the label, as well as coded into the batch number.

The new batching system:

First letter: Producer (A = Atenogenes, O = Onofre, etc.)

Second letter: Expression (E = Espadín, N = Ensamble, X = Especial)

Number: The chronological edition.

So the latest batch of Ensamble in the UK, and the subject of this Tech Sheet, is AN6: the 6th edition of Atenogenes' Ensamble of Espadín and Madrecuishe.

Boring? Possibly. Delicious? Absolutely.

As with the previous batch of Ensamble - N5 - this batch has been compiled from two production runs, one from the cooler part of the year, and one from the warmer months. The ambient temperature influences the rate and efficiency of the fermentation, and so the flavour profile of the resultant mezcal. Cold fermentations take longer and bring out lighter citrus notes, while warm fermentations are quicker and lend richer, earthy tones. The combination is complex and very well balanced.

Details of the two production runs:

Production run 1:

Winter 2020/21

Region: Miahuatlán, Oaxaca

Maestro Mezcalero: Atenogenes Garcia

Maguey / Agave:

70% Espadín / Angustifolia, 30% Madrecuishe / Karwinskii

Organic estate grown crops fertilised with Bagasso - cooked agave fibres.

Harvest:

11th November 2020

41 Espadín Piñas (3500kg)

23 Madrecuishe Piñas (1500kg)

Total raw weight: 5000kg

Roasting:

8 days

Earthen ground oven

Guamuch (Oak) and Mesquite smoked

Milling:

Cut by handheld machete

Crushed by Composite Stone Tahona

Fermentation:

22 Days

Open top Sabino (Cypress) wooden vat

Well water

Natural Fermentation with wild airborne yeasts

Distillation:

Copper alembic still

Fire powered

Number of distillations: 2

Litres produced: 422

Production run 2:

Summer 2021