Real Minero
The Mexican distillery Real Minero represents an absolute excellence in the world of mezcal, based on a traditional artisanal production approach. The origins of this productive reality in the state of Oaxaca date back to the end of the 19th century, when the great-grandfather of the current owners, Don Francisco Angeles, known as “Papá Chico”, started the production of mezcal. At that time, the activity of mezcaleros was not a real choice, but rather a necessity, as it represented one of the few sources of income in the area. By adopting artisanal processes, the same ones still in use at Real Minero today, Papá Chico distilled mezcal in the mountains, a craft he later passed on to his grandson Lorenzo Angeles Mendoza, who in 1978, along with his partner Don Nicolas Arellanes, purchased the first family palenque in Santa Catarina Minas, the oldest one today. This is a traditional Mexican structure equipped to host all phases of the mezcal production process, from cooking to distillation, through for fermentation. Initially, the partners opened a small shop in Ocotlan where they sold their mezcal in recycled plastic bottles under the name “Authentic mezcal Minero”. Starting from the 21st century, the distillery made a significant leap forward commercially and in terms of image, also beginning to export its products to Europe and the United States. Today, Graciela, Adriana, Miriam, and Edgar Angeles Carreño continue the family tradition.
In the production of its mezcal, the Real Minero distillery uses pure agave varieties Espadin, Barril, Arroqueño, Cuishe, Largo, Marteño, Pechuga, Tobala, Tripon, and Becuela, demonstrating the rich varietal heritage available. After harvesting and cleaning the sugary core of the mature plant, called “piña” due to its resemblance to pineapple, it is cooked in “hornos”, traditional underground ovens fueled by live fire. The resulting fermentation occurs spontaneously and is followed by a double distillation. The liquid is finally placed to mature for a few months in terracotta vessels before the final bottling.
The mezcal of Real Minero stands out for its pure and traditional dimension, as well as for the precious vegetal and smoky hints that distinguish their aroma.
The Mexican distillery Real Minero represents an absolute excellence in the world of mezcal, based on a traditional artisanal production approach. The origins of this productive reality in the state of Oaxaca date back to the end of the 19th century, when the great-grandfather of the current owners, Don Francisco Angeles, known as “Papá Chico”, started the production of mezcal. At that time, the activity of mezcaleros was not a real choice, but rather a necessity, as it represented one of the few sources of income in the area. By adopting artisanal processes, the same ones still in use at Real Minero today, Papá Chico distilled mezcal in the mountains, a craft he later passed on to his grandson Lorenzo Angeles Mendoza, who in 1978, along with his partner Don Nicolas Arellanes, purchased the first family palenque in Santa Catarina Minas, the oldest one today. This is a traditional Mexican structure equipped to host all phases of the mezcal production process, from cooking to distillation, through for fermentation. Initially, the partners opened a small shop in Ocotlan where they sold their mezcal in recycled plastic bottles under the name “Authentic mezcal Minero”. Starting from the 21st century, the distillery made a significant leap forward commercially and in terms of image, also beginning to export its products to Europe and the United States. Today, Graciela, Adriana, Miriam, and Edgar Angeles Carreño continue the family tradition.
In the production of its mezcal, the Real Minero distillery uses pure agave varieties Espadin, Barril, Arroqueño, Cuishe, Largo, Marteño, Pechuga, Tobala, Tripon, and Becuela, demonstrating the rich varietal heritage available. After harvesting and cleaning the sugary core of the mature plant, called “piña” due to its resemblance to pineapple, it is cooked in “hornos”, traditional underground ovens fueled by live fire. The resulting fermentation occurs spontaneously and is followed by a double distillation. The liquid is finally placed to mature for a few months in terracotta vessels before the final bottling.
The mezcal of Real Minero stands out for its pure and traditional dimension, as well as for the precious vegetal and smoky hints that distinguish their aroma.
