• lpv

    La Puritita Verdá 750 ml.

  • Espadín

    Pierde Almas Espadín 750 ml.

  • Tobalá

    Pierde Almas Tobalá 700 ml.

  • Tobaziche

    Pierde Almas Tobaziche 750 ml.

  • Pechuga

    Pierde Almas Coyote 750 ml.

  • Tequilana

    Pierde Almas Tepextate 750 ml.

  • Conejo

    Pierde Almas Mezcal de Pechuga 750 ml.

  • Tequilana

    Pierde Almas Mezcal de Conejo 750 ml.

  • +9 Botanicals

    Pierde Almas +9 Botanicals 700 ml.

La Puritita Verdá

Maestro Mezcalero, Rodolfo Hernández. Made from the noble Agave Espadin or Angustifolia Haw (scientific name). Maturation takes from 8 to 10 years. Produced in San Juan del Rio with a standard ABV of 40% this expression is perfect for cocktails. It boasts a savory sweetness, combining smoke and earthy undertones to the sweet taste of the Espadín agave. With lower alcohol content than other Pierde Almas mezcals, it is a perfect´mise en bouche´ to get your palate ready for the more powerful idiosyncratic agave varietals.

 
 

Pierde Almas Espadín

Maestro Mezcalero, Gregorio Velasco Luis. Made from the noble Agave Espadín or Angustifolia Haw (scientific name). Maturation takes from 8 to 10 years. This beautiful elixir is produced in San Luis del Rio with a range of 48% and 51% ABV depending on the conditions specific to each lot. The bouquet contains a bit of smoke, touches of pepper, hints of chocolate and savory spices. Long silky finish with a velvety coating that last forever in your mouth.

 
 

Pierde Almas Tobalá

Maestro Mezcalero, Agapito Hernandez. Made from wild Tobala or Agave Potatorum (scientific name). This agave takes 12 years to mature and is produced in San Baltazar Guelavila. The bouquet is charged with strong tones of the flesh of the agave plant. Upon the palate, the effect is sweet, long-lasting and distinctively floral. The aftertaste can only be described as fresh and “green” with traces of anis and the smell of heath after a new rain.

 
 

Pierde Almas Tobaziche

Maestro Mezcalero, Agapito Hernandez. Made from wild Tobaziche, this agave is part of the Karwinskii family. At 48% ABV, Tobaziche takes 12 to 13 years to mature and is produced in San Baltazar Guelavila. The bouquet is charged with strong tones of the flesh of the agave plant, laced with aromatic (cedar-like) woods. On the palate, the effect is sweet, very long lasting with strong traces of quince and anise seed. The aftertaste is very floral against a backdrop of clean, wet clay.

 
 

Pierde Almas Coyote

Maestro Mezcalero, Agapito Hernandez. Made from wild Coyote Agave, which takes 11 to 12 years to mature. This Agave grows and is produced in San Baltazar Guelavila. At 46% ABV, this wild agave has mineral flavors that evoke wet earth after a new rain. Slight smoke and tones of leather.

Pierde Almas Tepextate

Maestros Mezcaleros, Gregorio Velasco and Rodolfo Hernandez. Made of 100% wild Tepextate or Agave Marmorata (scientific name). This Agave takes from 23 to 25 years to mature. ABV is 55% (highest allowed by Mexico). Extraordinary complex, fusion of chocolate, bananas and persimmons with a touch of pumpkin pie. Long viscous finish driven by high alcohol content.

Pierde Almas Mezcal de Pechuga

Maestro Mezcalero, Gregorio Velasco y Maestro Destilador Jonathan Barbieri. Espadin mezcal triple-distilled in the presence of Heirloom fruit and the breast of a wild turkey. This crystalline distillation ranges between 50% and 51% ABV. Every year in the month of November, Pierde Almas produces an extremely limited offering of mezcals de pechuga. This beautiful mezcal is redolent of an old forest of wild fruit trees. The flavor lingers on long after the mezcal itself has been swallowed.

Pierde Almas Mezcal de Conejo

Maestro Mezcalero, Gregorio Velasco y Maestro Destilador Jonathan Barbieri. Espadin mezcal triple-distilled in the presence of Heirloom fruit and the saddle of a wild cotton tail rabbit. ABV ranges between 50% and 52%, depending on the conditions specific to each lot. Besides the notes of orchard fruit and minty tarragon, there is a subtle savory presence dwelling deep in the background. The hint, ever-so-slight, of wild rabbit.

 

Pierde Almas +9 Botanicals

Maestro Mezcalero, Gregorio Velasco y Maestro Destilador Jonathan Barbieri.

Pierde Almas +9 Botanicals is the result of the merging of two great rivers in distilling history: Mezcal & Gin. This amazing New World Gin was created by Jonathan Barbieri, who started experimenting with this conceptual hybrid early in 2011. The botanical ingredients were first smuggled into Mexico from NY in the checked luggage of family and friends who were returning to Oaxaca from the big apple. Later on these same botanicals were sourced locally in Mexico.

Pierde Almas +9 Botanicals is made from our already world-class Espadín Mezcal and is then rectified with the nine classic botanicals of Gin. It is truly a fusionary first. As a fine sipping gin, Pierde Almas +9 Botanicals unfolds layer by subtle layer across the palate. Instead of the juniper standing out front in the role of lonely soloist, it truly blends with a complex chorus of spices redolent of the orient and Mediterranean Europe. Meanwhile, every note is underscored by the unmistakable earthly flavor of mezcal.

What else sets PIERDE Almas +9 apart?

  • The finish distillation is achieved in a “perfectionist-sized” 100-liter copper pot alembic.

  • Single, micro- batch production of just 200 liters per bottling offers exceptionally nuanced control.

  • First ever Gin based on Agave spirits – in this case, the world acclaimed Pierde Almas Espadín.

  • While most other gin-makers purchase their neutral grain alcohol from suppliers, Pierde Almas starts from scratch, beginning in the fields where it harvests only the finest select Agaves.

  • Pierde Almas insures quality every step of the way, from controlled pit-roasting of the Agave hearts, to 100% natural fermentation in wooden vats relying exclusively upon wild yeasts, through three distillations and the careful selection and balance of 9 legendary botanicals sourced in Mexico. Pierde Almas Botanicals +9 is bottled by hand.