Amaras Sierrudo Reserva Especial Mezcal

Volume: 0.7 litres | Alcohol content: 46% | Chill filtration: Yes | Colouring: No

Special Features:

Sierrudo agave gives this Reserva Especial its fresh, mineral character. It belongs to the species Agave Americana and grows in Tlacolula in the Mexican state of Oaxaca. Its name refers to the spines along the edges of its leaves, which resemble saw teeth. The plants develop over ten to twelve years; their heart, known as the piña, can weigh up to 300 kilograms.

Sierrudo belongs to group A2 in the Amarás nomenclature. The letter A denotes artisanal production with distillation in copper pot stills. The number belongs to a five-level classification of agaves by sugar content: lower numbers indicate agaves richer in sugar, while higher numbers indicate those with less sugar. The 2025 edition comprises 5,162 bottles worldwide. The mezcal is bottled as a Joven at 46%.

Tasting Notes:

• Nose: On the nose, cooked agave and herbs combine with distinctly mineral notes. Delicate mushroom notes and wet stone add earthy nuances to the fresh aroma.
• Palate: On the palate, the mezcal is lively and concentrated. Minerality meets vegetal freshness, subtle fruitiness and a delicate lemon note. A hint of umami adds to the flavour profile.
• Finish: The finish is clean and delicate. Mineral notes persist, accompanied by subtle vegetal sweetness.

Distillery/Bottler:

Mezcal Amarás works with local mezcaleros, combining a selection of different agaves with regional production methods. Maestra Mezcalera Diana Orozco played a significant role in developing the Sierrudo edition. Her work includes decisions about harvesting, cooking the agaves and fermentation. The brand’s regeneration model includes planting replacement agaves for the plants used.

To make the differences between its mezcals easier to understand, Amarás developed its nomenclature after ten years of research into mezcal and wild agaves. The brand collaborates with the Instituto Tecnológico de Oaxaca, the Universidad Tecnológica de la Sierra Sur de Oaxaca and agave expert Rafael Ayala. The system considers both the distillation method and the sugar content of the agaves. Its sustainability approach also includes offsetting CO2 emissions through carbon credits; its carbon neutrality therefore relies on offsets.

Facts: