Rio Revuelto is the brainchild between the Producer Rámon Cruz and renown Oaxacan chef, Alejandro Ruíz. They started out with only one Mezcalero, Rámon and two expressions of Mezcal, Espadin and Ensamble, both are a fantastic representation of the terroir from Miahuatlan. Somewhat recently they brought on another producer for the the Espadin, from San Luis del Rio.
We bumped in to this Mezcal at various locations in Mexico, and always thought it was a very good mezcal, but that it would most likely never make it to Europe, so we didn’t think too much of it. Until one day at a Mezcal convention I ran in to Carlos, a preacher from Oaxaca, now living in Madrid. Had had brought with him a pallet and we shook hands.
|Maguey:||Espadin, Agave Angustifolia Haw|
|Location:||San Luis del Rio, Tlacolula, Oaxaca|
|Elevation:||Roughly 950 meters|
|Oven:||conical oven underground, fired by wood. Cooking time 4-5 days|
|Milling:||Chilean mill pulled by a horse|
|Fermentation:||Natural fermentation in Wooden Vats|
|Destillation:||Doube distilled in 250L Copper Pots|
|Notes:||First batch for Rio Revuelto|