Participating Brands - La Cosecha Sacramento

The spirit and soul of México is represented in the fine Tequilas, artisan Mezcales, Oaxacan Whiskey, Charanda Rum, Craft Beer, fine Wines and other spirits. These brands and more are bringing the true passion and taste of Mexican spirits to Sacramento.

VENDORS – Click here for your invitation and information to participate in this event.

Mezcal Nacional was created to produce truly premium mezcales that commemorate important events in Mexico’s past. Nacional is expertly crafted from sustainably harvested agaves to produce truly premium mezcales that are complex, elegant, and perfectly suited not only to remember our history, but to help you remember the events that matter most to you.

Winner of DOUBLE GOLD medals and selected as the BEST MEZCAL at the 2018 San Francisco World Spirits Competition.

Our mezcal is produced in Santiago Matatlan, Oaxaca by 4th generation Maestro Mezcalero, Celso Martinez Lopez. Celso is certified as an artisanal mezcal producer. Accordingly, Mezcal Nacional is an artisanal mezcal crafted entirely by hand utilizing strictly traditional methods developed long ago, which include baking agave piñas in conical wood fired stone ovens, fermenting in open air wooden vats, and double distilling in copper stills, all under the careful direction of Maestro Mezcalero Celso. All of our mezcales consist of agave, water, and labor. They are also vegan, gluten, and GMO free.

In order to ensure our ability to continue to produce premium quality mezcales from the best agaves, we aggressively farm the traditionally wild agave varieties required in our mezcal expressions. We are also engaging in reforestation efforts of wild agaves.

For more information about Nacional and currently available mezcales, please visit: mezcalnacional.com

Mezcalifornia is the vision that California can produce its own unique version of mezcal made entirely from California grown agaves. We have already proved the concept in 2015 with a single batch made from blue weber agaves grown in Riverside County, pit roasted in a traditional Oaxacan-style stone pit in Yolo County, and processed and distilled with modern technology at St. George Spirits in Alameda.

We are now successfully growing agaves in different locations and look forward to more artisan distillers and entrepreneurial growers getting involved in this exciting experiment.

Contact: Craig Reynolds
California Agave Ventures, LLC
Craig.reynolds@sbcglobal.net
(530)304-7520

Rey Campero – With over 70 years experience, Rey Campero represents the culture, tradition, and art of Candelaria Yegolé, a small village in the Sierra Sur, along the Rio Quiechapa, where the soil is fertile and home to more than seven species of agave growing wild along the slopes and canyons. Master Mezcalero Rómulo Sánchez Parada produces the Rey Campero line which is produced primarily of wild agaves harvested and distilled in Candelaria Yegolé, Oaxaca. The harvested agaves are roasted in earthen pits, stone ground, fermented with the aid of natural yeasts in wood casks and in a copper alembic still.

Don Amado Mezcal– In the highlands of southern Mexico, the renowned Arellanes family has been crafting one of the region’s most celebrated mezcals since the late 1700s.

Eleven generations of continual mezcal distillation with a legendary commitment to craftsmanship and experimentation have culminated in a spirit that is simultaneously complex and approachable. Don Amado is made from earthen-roasted agave hearts which are, after crushing, fermented together with their piña fibers for a rich agave character. The mash is then double-distilled in small traditional ceramic clay pots. Aged varieties are matured in American oak casks previously used for barreling Pedro Domecq brandy.

Rústico (espadín), Largo (karwinskii), Arroqueño, Pechuga (espadín) will all be represented.

Wahaka Mezcal –In mezcal tradition, the craft is passed from father to son, generation to generation. Wahaka owner Alberto Morales learned how to perfect mezcal from his father, and his father from his, going back five generations. Now, he stewards a sacred lineage of mezcal craftmanship. With his family working beside him, Alberto is preserving the art of artisanal mezcal for future generations.

Mezcal Real Minero – Distilled in clay-pots in Santa Catarina Minas since 1898. Mezcal Real Minero, represents a family tradition of commitment and dedication to producing some of the finest handcrafted small batch mezcal in Mexico. The very strict quality control measures that are in place guarantee the amazing quality of these mezcales.

Charanda Uruapan – Charanda is an appellation of origin from the State of Michoacan, which means that no other place in the world can produce a spirit called Charanda. It denotes, in the native Purepecha language, the reddish soil of Michoacan. Uruapan is the name given to this superb spirit obtained through the distillation of the juice extracted from a particular variety of sugar cane, grown in this area of the country.

ArteNOM Tequila – The NOM in the name refers to the Norma Oficial Mexicana, the law that governs tequila production in Mexico. It also assigns each distillery a unique identification number, which is part of the names of the ArteNOM tequilas. ArteNOM founder and tequila aficionado Jacob Lustig visited more than 100 distilleries in Mexico and realized that his favorite expressions each came from different distilleries, so he decided to bottle them all as a single collection.

Selección de 1579 Blanco, Selección de 1549 Blanco Orgánico, Selección de 1414 Reposado, Selección de 1146 Añejo will all be represented.

Tequila Gran Dovejo is a small-batch, traditionally crafted, tequila made from 100% of the finest, estate grown blue agaves that are exclusively grown and produced in the highlands of Jalisco by the Feliciano Vivanco Family. The acidic, iron rich soil in this region known as the golden triangle of the highlands, is ideal for growing large agaves with high sugar content. At peak maturity the agave is harvested, the heart of the agave (pina) is hand selected, then slowly cooked in traditional brick ovens for a minimum of 36 hours at a temperature of 194 degrees Fahrenheit. Once roasted, they are milled in order to extract the sweet juices. The juices are isolated and then fermented with the use of “Prise de Mousse”, champagne yeast, and wild yeast strands pulled from the estate agaves themselves. During fermentation, what has been called,“ The Mozart Method”, is used to optimize the sugar conversion. Gran Dovejo is double distilled using alembic copper pot stills. Gran Dovejo Blanco is unaged and bottled after distillation. Our Reposado and Añejo are then aged in American white oak barrels and not bottled until the aroma, body and taste has reached the mandatory standard of our Master Distiller, Sergio Cruz. Our Reposado is aged anywhere between 6 to 12 months, while our Añejo is aged a minimum of 12 months, but may be left to age as long as 3 years. Expressing his craftsmanship and worthy of carrying his name, Sergio Cruz introduces his exquisite creation: Tequila Gran Dovejo. Masterfully done.

La Luna Mezcal originates from one of the most agriculturally rich states in Mexico. Etucuaro, Michoacan, known as the “Cuna de Mezcal”, is where the majority of artisanal mezcal in the state is produced.

Tucked away in this mountainous and verdant region is the municipality of Villa Madero, the home to the Perez Escot family and Destiladora Las Azucenas. The Perez Escot brothers have been following their family practices of three generations to craft artisanal mezcal using traditional and biodynamic methods.

At an elevation of 1790 meters, the wild Cupreata Agave are harvested on their estate after eight to ten years of maturity. Shortly thereafter, the “piñas” are fire roasted in a stone lined earth pit using estate sourced white oak. The cooked piñas are then macerated by hand and fermented in hand-made open-air vats before being double distilled in a copper caso and pinewood still.

La Luna Mezcal expresses a light floral nose with a hint of citrus blossom and vanilla. The body is well balanced and flavorful with a deft touch of wood and an Earthy smoke finish you will savor. Mixes exceptionally well with tropical fruit and citrus flavors, or enjoy neat or on the rocks.

Fernet Vallet Liqueur– Henri Vallet begin crafting these classic bitters in the 1860s, when he emigrated to Mexico from France during the country’s brief French colonization period. When the imperial emperor was eventually deposed, Henri Vallet remained in his adopted homeland and by the 1880s he had established local prominence as a skilled distiller of elixirs and liqueurs, including these two that are today still crafted according to his original recipe formulation.

Gustoso Aguardiente Rum, a Charanda rum, is produced from the juice of 100% local estate grown sugar cane grown exclusively in the highlands of Michoacan, Mexico.

Charanda is a highly protected D.O., specific to a defined area near the city of Uruapan which has been the home of the Pacheco family for over a century.

The region is composed of vibrantly red, mineral rich soil at an elevation of 1620 meters.

The terroir and cool nights at that altitude create ideal conditions for the cultivation of sugar cane and creation of a complex, deeply flavored rum known as Charanda. The Pacheco family have been producing some of the regions finest Charanda since 1907.

Azunia Tequila – is smooth, clean craft quality tequila with authentic flavor from the local terroir in every sip.

It is the exclusive export of Agaveros Unidos de Amatitán and its second- generation, family-owned-and-operated Rancho Miravalle estate. Rancho Miravalle has created exceptional tequila for over 20 years. Made with 100% pure Weber Blue Agave grown in dedicated fields of the Jalisco valleys, we harvest by hand. Then we roast the organic agave in traditional clay hornos to ensure authenticity and depth of flavor.

We then finish with a natural, open-air fermentation process and bottle on-site. Bottling in small batches using a consistent process delivers field-to-bottle quality tequila.

We bottle Azuñia Tequila with care, labeling each bottle by hand. Our Master Distiller, Salvador Rivera Cordona, numbers and signs each bottle of Azuñia Black tequila, our 2-year extra-aged special reserve añejo.

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Mezcalistas – We like mezcal and think you should too. Founded by Susan Coss and Max Garrone, Mezcalistas is a media, event, and consulting company, dedicated to raising awareness about mezcal in the United States. Our events include Mexico in a Bottle and Mezcal Week, and a new endeavor called the Mezcal Collaborative which represents the category of mezcal in the United States and globally outside of Mexico. We exist to educate the world on what mezcal is and why you should drink more of it. Our goals are to increase category growth, build a common education platform, and create the high impact marketing campaigns that mezcal deserves.

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4 Copas – With non-organic Tequila, the agave is cultivated carrying out the cleaning with herbicides, pesticides and chemical fertilizers during all steps of its growth.

What was the objective in formulation of 4 Copas?

The goal was to create a soft product, pleasant to the consumer’s palate. The product was designed to have great body, solft and balanced (not spicy) aroma; soft and pleasant to the palate (not to burn the throat), with notes of cooked agave, vanilla and different types of caramel (white, rested, aged).

4 Copas is the first certified organic Tequila. That will always be a huge difference in its flavor, these products have fine character, but at the same time a classic taste.

What makes 4 Copas special is the love and passion with which the agave is produced.

The Sierra Norte Mountains of Oaxaca Mexico, with their profuse flora, abundant wildlife and crystal clear flowing waters, support some of the worlds most treasured biodiversity. More than any other crop, corn embodies the life-giving relationship between these ancient mountains and their inhabitants. Descendants of the region’s first farmers continue to grow native varieties of corn, carefully saving and replanting the seeds from each harvest, as they and their ancestors have done for over 7000 years.

Sierra Norte Distillery started with Master Distiller Douglas French’s passion to use different varieties of this ancient, flavorful Oaxacan corn to make a series of unique outstanding whiskies. Each variety is distilled separately and matured in French Oak casks, so as to showcase its individual character and nuance.

Scorpion Mezcal® is made from 100% agave, double distilled. Our Reposado and Anejos are aged in French Oak. All production is done under the strict supervision of, Consejo Regulador del Mezcal, the official mezcal licensing authority in Mexico.

Frida Kahlo Tequila is 100% blue agave super-premium tequila produced in Jalisco, Mexico, named after most renowned artistic and international icon Frida Kahlo.

The production of Frida Kahlo Tequila is all-natural and made from hand-selected blue agave at the peak of its maturity. The heart of the agave is slow-cooked inside antique adobe brick ovens for no less than twenty-eight hours, and then it is steamed and cooled to remove any bitterness from the agave. The agave is then finally pressed to extract only the best juices that are going to be distilled in antique copper stills. The result is a smooth, superb tasting, super-premium Tequila.

Maestros Del Mezcal – Maestros del Mezcal is an organization in Mexico composed of hundreds of producers in various regions, within all the Mexican states that make Mezcal. Through social organization we maintain, promote and protect the rich culture, history and natural resources behind TRADITIONAL MEZCAL. Maestros del Mezcal provides financial and technical support to better palenques – or distilleries, reforest agave in danger of extinction and reforest trees used as fuel for production. Another purpose of the organization is to gain access to foreign markets, establish price standards, and in general better the standard of living in the Mezcal producing regions.

Benesin Organic Mezcal – Mezcal handcrafted by indigenous people to showcase a secret process that has been passed down through generations to maintain the quality of its essence and ultimate flavors that delight the senses with the exotic combination of rustic aromas and spicy taste.

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Altos – Maestro Tequilero Jesús Hernandez keeps us grounded and oversees production at our birthplace, the Destilería Colonial de Jalisco in Los Altos, where he has been the Maestro for 17 years. Managing every part of production, from the harvesting of agave to the aging of our Reposado, Jesús pours his passion into every bottle of Altos Tequila. A Jalisco native himself, Jesús spent many years studying architecture and bottle manufacturing in the USA and brought his knowledge back to Mexico to help construct our distillery. His son, also named Jesús, provides tours of the distillery. We like to keep it in the family.

Mezcal Vago –Each of our unique mezcals is naturally made in a traditional palenque with no additives. On the front label of each of our bottles, all the information is there about who made it, what pueblo, what agave, details in the process, size of batch and more.

This is connoisseur mezcal. We aim to empower both the master craftsmen with a celebration of his art, and also the consumer by giving them the knowledge they need to find a great mezcal. All of our mezcals are joven (young) and clear, exactly as our mezcaleros have been crafting them for generations.

Paranubes Rum – A great spirit is a pure and undisturbed representation of raw material, capturing not just the flavor, but a sense of its place of origin. Paranubes Rum is made by wild fermenting the fresh pressed juice of sugarcane grown without pesticide or fertilizer in the rich soil of master distiller Jose Luis Carrera’s farm. Distilled to proof with no additives, this rum – or aguardiente de caña as it’s known regionally, is exactly what you would find lost in the cloud forest of the Sierra Mazateca mountains of Oaxaca, Mexico.

We are so excited to deliver this misunderstood spirit to the world, to shine a light on the raw beauty of its land and people.

Avión – Voted World’s Best Tasting Tequila. Explore Avión Single Origin Tequila today. Inefficiently crafted and small batch from our Avión Silver to extra anejo Avión Reserva 44.

Dulce Vida – Making great tequila means we start with the finest ingredients. The foundation of our tequila differentiates us from the competition: Organic. 100% Blue Agave. Los Altos (Highlands). Handcrafted. Discover what happens when we infuse our award-winning 100% blue agave blanco tequila with refreshing all-natural flavors: Lime and Grapefruit.

Fortaleza – A favorite among true aficionados, Fortaleza has 140 years of tradition behind each bottle. Our goal is to make the best tequila that we can, and to this day, we have not changed a single thing.

While our family had always pushed the tequila industry forward, we are looking back. Using traditional and artisanal methods, our goal is to make the best tequila we can. By doing so we honor our great-great grandfather, great grandfather, and grandfather.

Mezcal de Leyenda – We were the first company to offer a collection of artisanal mezcales from different states from the Denomination of Origin of Mezcal. Through our limited release series of ‘Mezcales Únicos’, we offer the opportunity to taste mezcales that cannot be found on the market, as we are using agaves that traditionally have not been used to make mezcal. In some of the most protected pristine areas in Mexico, known as Reserves of the Biosphere, there are some unique and elegant artisanal mezcales. We at MdL support this tradition by donating a portion of the proceeds of our special edition mezcal to help its conservancy

Fuenteseca Tequila – Fuenteseca Cosecha Tequila Blancoexplores the dynamics of a single-site spirit, embracing terroir as a concept and celebrating the uniqueness of micro-harvested agave. Made entirely from a single orchard of agave grown at 5,250’ elevation, Enrique Fonseca realized upon harvesting in 2013 that these agave were too dynamic to mix with others for a larger production. Instead he separated the El Maguey field plants, slowly baked them at low pressure, and double-distilled the spirit in a copper alembic pot still. He then rested the tequila for three years to achieve a complete rested oxygenation before finally bottling the small quantity in the Fall of 2016.

Fuenteseca Tequila Extra Anejo 7 year – Enrique Fonseca distilled this expression in early Spring of 2010, with three-quarters of the bottling made in a double-copper column still with removed plates to achieve a lower distillation proof and the remaining quarter made in an alembic pot still. Half of the run was then stored in American white oak previously used to age California red wine, and the remaining half barreled in used dark French Oak. The casks were then stored for 7 years at 3,800′ elevation in a cool-climate subterranean barrel room.

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Tosba Mezcal – Mezcal Tosba is a microbusiness founded by two cousins from San Cristóbal Lachirioag, Oaxaca México. As migrants living in Silicon Valley, CA in 1999, they were inspired and influenced by the entreprenurialism that surrounded them.

Concerned by the increasing migration from their home region of Cajonos-Villa Alta in the Sierra Juárez mountains, they decided to form a business that would rescue the disappearing mezcal production and bring economic opportunity to the area.

Mezcal Tosba is created by using traditional, and what is now called sustainable, agricultural methods of harvesting and distillation passed down by generations of farmers and mezcaleros from the region of Cajonos-Villa Alta of the Sierra Juárez in the state of Oaxaca, México.

Peloton de la Muerta – The label for Pelotón de la Muerte is the flag “The Doliente Hidalgo”, is the banner that represented the insurgent army call “The scuadron of death”, that seeked reveenge for the murder ot the priest Miguel Hidalgo y Costilla. The red in the flag represents the blood of the leader, the black cross represents the mourning for the priest Dolores, the bones honor his remains.

Fabriquero – This meaty sotol is cooked underground using mesquite and acacia, that gives this herbaceous sotol some pronounced smokey notes that balances perfectly the fruity tones, has a very long finish.

Tres Tiempos Mezcal