Don Mateo is produced by Don Emilio Vieyra in Pino Bonito, Michoacán. Emilio’s distilling practices can be traced back 6 generations. The Vieyra family cultivates their agaves (6234 ft elev.) and produce their spirits (7,050ft elev.) between the Rio Balsas basin and the Eje Neo-volcánico de la Sierra Madre del Sur.
Pechuga expressions are typically made for special intimate gatherings such as weddings, baptisms, and other major life events and are shared within their community. Since Pechugas are traditionally made for these occasions, there are only limited quantities made and each batch is unique.
This small-batch mezcal using Agave Cupreata is pit roasted then chopped by hand and shredded. Using wooden fermentation and ambient yeast, this mezcal truly captures the terroir of Pino Bonito.
The 5-cut distillation is traditional to Michoacan; Filipino style with Pine and Oyamel wood stills where these 5 cuts are blended and a small amount of spring water is added for alcohol and flavor adjustments. Before the second distillation, the matriarch of the Vieyra family, Delia Vargas Vieyra, prepares her family recipe of ingredients, adding special characteristics to the body, aroma, and flavor of the mezcal. This recipe was a creation of her own, pulling from the experiences of growing up in a house of mezcaleros. Iguana, venison, and turkey (along with dried fruits and nuts) are hung inside the still, the vapors then produced interact and absorb the contents of the bag bringing the unique profile of aromatic roasted notes like guajillo chili, anchovy chile and roasted pineapple. It expresses the mineral notes reminiscent of spring water with an elegant note to moist earth and tropical fruits such as melon and mango. The taste confirms the notes of dried chiles and roasted ripe pineapple. A mezcal of good intensity of flavor and medium persistence, warm with alcohol.