LIQUID
Metza is distilled under oath by a father and son team in Suaqui El Grande, Sonora. It is made in small batches according to ancestral methods passed down through the generations, and only in winter, to ensure the agaves are at their best, and to avoid the hellish heat of summer.
The result is a connoisseur’s drink that is both distinctively smokey and evocatively fruity and floral.
Taste the Sonoran desert in bloom
NOSE
Smokey notes of mesquite wood. Hints of saguaro flower.
PALATE
Mildly sweet, evocative of piloncillo. Dry mineral notes. Medium pungency.
BODY
Velvety and smooth.
FINISH
Lingering, medium to long.
APPEARANCE
Crystal clear and clean.
ALCOHOL
43% ABV.
Made only in winter, between the equinoxes
Harvest
Mature pacific agaves (approx. 5 years old) are harvested from the wild by experienced eyes, who are careful to avoid those damaged by cattle or boars.
Shaving
Expert jimadors shave the agaves down to their hearts, extracting flowering stems that may produce any bitterness.
Broiling
The resulting ‘piñas’ are slow-broiled for days in brick-lined ovens. These are fired by local mesquite wood, imparting a gentle smokey taste.
Pulping
The soft and tender ‘piñas’ are pulped into a fine matrix of fibre.
Fermentation
Local spring water is added to the mash and left open for airborne yeast to land and start the fermentation process.
Distillation
A father and son team man two pot-stills to make our precious liquid. The spirit is double distilled for smoothness and taste.
Settling
The spirit is left to settle for a minimum of 6 months, allowing volatile molecules to evaporate and the spirit to mellow and mature.
Bottling
Hand-bottled with care by the wider family at the viñata. Each bottle is numbered according to batch and season.
