Key Info

Key Info
www.preissimports.com
PRODUCTION
PROCESS
In a small town south of the state of Zacatecas, located in the central lowlands of Mexico,
nature and tradition meet to give birth to a mezcal of indisputable quality
and craftsmanship. A very particular style of Mezcal that dares to be different by
focusing only on obsessive purity and strict smoothness.
Casa Miel de Tierra follows recipes that have been handed down for generations that
preserve the raw flavors of the ingredients used in mezcal making; the sweetness of the
agave and the rich flavor of white oak. Making mezcal isn’t easy, it requires patience,
hard work, and passion, but at Miel de Tierra, this is what we live for and it shows in
every one of our bottles.
Agave is the foundation of all mezcals, but producing a high-quality piña - the heart of
the agave plant where all the sugars are kept - is no easy task. Underneath the hot
Zacatecan sun, agave plants take over a decade to mature and only flower for a brief
moment before dying. Jimadores look with eager eyes for that brief moment before
the plant flowers. Harvesting too early, or after the plant flowers, results in a subpar
mezcal.
AS SMOOTH AS HONEY
AS GRAND AS OUR SOIL
PRODUCTION
PROCESS
Once the piñas have been harvested, they need to be slowly cooked to draw the juices out.
This stage is key in creating distinct flavors in mezcal, and at Miel de Tierra, we use this
opportunity to focus on purity. Traditionally, brick ovens injected with steam are used to
slowly roast piña, which converts the complex carbohydrates in the plant fiber into
fermentable sugars. Using brick ovens creates Mezcals with a muddied, smoky flavor.
In contrast, to isolate the pure flavor of the agave, Miel de Tierra uses stainless steel
autoclaves whose sole purpose is to prevent any additional notes to be added, such as
the clay from the bricks, or the smoke from the firewood used to heat the ovens.
Most Mezcal producers keep the bagazo– the leftover ash from roasting the agave–
adding it to the fermentation mix. At Miel de Terra, the bagazo is separated and used as
natural compost keeping the mezcal pure, rich in the clean, flavor of agave.
The roasted piñas are then crushed and transfused with fresh natural spring water from
our well. Crushing the piñas releases the sugars from the tough starches and produces a
thick, golden syrup that is very essence of the agave plant.
AS SMOOTH AS HONEY
AS GRAND AS OUR SOIL
PRODUCTION
PROCESS
Using our own yeast blend (Sacharomises Cereviceae), a result of recipes carefully
handed down from generation to generation, the agave liquid is mixed with the yeast in
small vats and left to ferment. Fermentation takes 7 to 12 days and all of that vital sugar is
consumed by the yeast and converted into alcohol.
Distillation removes the aggressive alcohol compounds while transforming the mosto into
Mezcal by using heat and steam pressure in a traditional rustic copper alembic still.
Alternative methods employ firewood and clay pots to achieve a simple distillation, but by
using a specialized copper alembic, our Mezcal receives a topnotch alcohol
separation, while at the same time, averting once again, foreign elements such as clay
and smoke that interfere with the spirit’s purity.
Miel de Tierra strictly distills the Mezcal only twice; any more and the essence that
creates a full-bodied flavor is stripped away.
From agave seed to the bottle, all of the Mezcals go through this process. Where they differ
from each other is how long they are aged, and it’s during the aging process that Miel de
Tierra lives up to its legendary name.
AS SMOOTH AS HONEY
AS GRAND AS OUR SOIL
PRODUCTION
PROCESS
The tradition in making Mezcals is to use re-usable oak barrels from either France or
America that were used for aging bourbon. The purpose is to infuse the Mezcal with notes
and essences of other spirits. In practice however, a re-used casket quickly loses all of its
properties and provides an important cost saving advantage to industrial producers.
The local family mandate of Casa Miel de Tierra states that only locally made, virgin, white
oak wood caskets can be used for resting the Mezcal. The barrel has never, ever been used
for anything else. Its sole purpose on this Earth is to share its properties to a single Mezcal
batch of Miel de Tierra.
In English, Miel de Tierra means “Earth’s Honey”, the name referencing the sweet tree sap
that can only be found in virgin barrels made of fresh natural oak timber.
The tree sap provides a very distinct wood flavor and intense aroma which sets this Mezcal
apart from every other spirit on the market.
The difference between the Joven, Reposado, and Añejo is how long each Mezcal spends
in these signature barrels.
AS SMOOTH AS HONEY
AS GRAND AS OUR SOIL
TECHNICAL DATA
PRODUCT CHARACTERISTICS
Official Denomination of Origin: Mezcal
D.O. License: NOM - Z123C
Brand: Miel de Tierra
Our Joven Mezcal strives to
capture the pure, clean taste
of the sunbaked agave plant.
The agave essence is flawless
and upfront. MDT Joven is
unaged and bottled quickly
after distillation.
Category: Type I Premium Mezcal ( 100% Agave )
Class: Jóven
Region: Central Lowlands of Zacatecas
Supplier: Grupo Mezcalero Miel De Tierra S.A. de CV
Web page: www.mieldetierra.com
Agave: Weber
PRODUCTION
Agave Harvesting method: 100% Manual
Time in Casket: N/A
Casket: N/A
Grind: Mechanical Grinding
Distillation device: Rustic Copper Alembic
Oven: Autoclave oven
Agave Maturity before harvest: 8 years
Number of distillations: Two
Fermentation yeast: Saccharomyces Cerevicae
AS SMOOTH AS HONEY
AS GRAND AS OUR SOIL
TECHNICAL DATA
PRODUCT CHARACTERISTICS
Official Denomination of Origin: Mezcal
D.O. License: NOM - Z123C
Brand: Miel de Tierra
Category: Type I Premium Mezcal ( 100% Agave )
Class: Reposado
Region: Central Lowlands of Zacatecas
Supplier: Grupo Mezcalero Miel De Tierra S.A. de CV
Web page: www.mieldetierra.com
Agave: Weber
PRODUCTION
Agave Harvesting method: 100% Manual
Time in Casket: 8 - 11 Months
Casket: Virgin White Oak Caskets
Grind: Mechanical Grinding
Oven: Autoclave Oven
Distillation device: Rustic Copper Alembic
Agave Maturity before harvest: 8 years
Number of distillations: Two
Fermentation yeast: Sacharomises Cerevicae
AS SMOOTH AS HONEY
AS GRAND AS OUR SOIL
Reposados are aged for 3-11
months where the Mezcal
gets a chance to become
infused with the tree sap.
The tannins found in the
wood fuse into the spirit
and change it’s crystal clear
color to golden amber. Our
Reposado is the perfect
balance
between
pure,
unaltered agave essence
and raw white oak timbers.
Only these two ingredients
are allowed to remain, and
the
result,
is
sense
perplexing.
TECHNICAL DATA
PRODUCT CHARACTERISTICS
Product: Mezcal
Comercial Brand: Miel de Tierra
Product: Mezcal 100% Agave Type I
Quality: Premium
Category: Aged
Supplier: Grupo Mezcalero Miel De Tierra S.A. de CV
Web Page: www.mieldetierra.com
Agave: Weber
PRODUCTION
Time on Barrel: 3 - 5 years
Type of Barrel: White Oak Virgin Caskets
Type of Oven: Autoclave Oven
Type of Grinder: Mechanical Grinding
Type of Distiller: Rustic Copper Alembic
Agave Aging: 10 years
Distillations: Two
Fermentation yeast: Sacharomises Cerevicae
AS SMOOTH AS HONEY
AS GRAND AS OUR SOIL
Just like waiting for an agave plant
to mature, patience is key in
producing a fine Añejo Mezcal. It
can take up to five years for a barrel
to reach the perfect fusion between
the key flavors in a Mezcal, but the
wait is certainly worth it. Our Añejo
has the single most important
difference amongst our labels and
the Mezcal Category in general:
The perpetual remark of pure oak
flavor and aroma that become the
lifeblood of this ancient Añejo
Mezcal spirit. In no other spirit can
you single out so clearly this
enticing facet.
Miel de Tierra is not a typical Mezcal, either by
production nor by taste. Such a spirit is best left to the
senses to provide a luscious judgment.
Mezcal artisan traditions add to the beautiful and rich culture in Mexico for centuries.
Not one style of Mezcal can be said to be superior to the other, rather, their difference is to
be celebrated and enjoyed throughout the complex and ancient world of Mezcal making.
By combining time-tested traditions with modern technology, we’re able to craft a style of
Mezcal that enviously isolates the key and raw essence of its ingredients.
AS SMOOTH AS HONEY
AS GRAND AS OUR SOIL