QuiQuiRiQui mezcals are small handcrafted spirits made in Oaxaca, in Mexico’s south. Using locally grown agave plants, such as the espadin variety which take at least seven years to reach maturity, the spirits are all rich in vegetal flavours and produced to order in small batches. Many of these spirits provide the backbone to communities as mezcal’s popularity across the west has brought jobs and investment to areas other than tequila’s Jalisco.
QuiQuiRiQui Matatlan is an unaged mezcal made in Santiago Matatlan, a village with a long history of mezcal production, using espadin agaves. These ripen in fields surrounding the village, thriving in the humidity and heat. After seven or more years they are harvested and the cores are roasted in fire pits before being crushed by the traditional Tahona stone to extract all the rich agave juices. Fermentation takes place outdoors from naturally occurring yeasts until the liquid is finally ready for distillation through small copper stills, resulting in a full flavoured mezcal perfect for adding depth and character to any agave cocktails.
Quiquiriqui San Juan del Rio comes from the riverside village it is named after, San Juan del Rio, where a fourth generation mezcal producer works with tiny batches, producing his spirit in almost the same traditional manner as the villagers of Santiago Matatlan. Where San Juan del Rio differs is the blending process after the second distillation of the heads, hearts and tails of the spirit.