Los Siete Misterios Doba Yej Mezcal
Los Siete Misterios is a project started in 2010, standing as a testament to the passion and tradition found in the region of Oaxaca. The Mexican roots of this alcohol are kept alive by integrating the traditional into the present. Working alongside the Oaxaca community, master Mezcaleros strive for the highest level of quality with their production of Doba-Yej in Santiago Matalàn, Oaxaca.
Characterized by a perfect balance of strength and character, Doba-Yej shows notes of citrus fruit between yellow lemon and grapefruit, aromas of green apple, and floral hints of violet and agave. Underneath it all is a hint of caramelized sweetness that rounds out the taste. Enjoy it "on the rocks" or in cocktails - without ever losing its essential power and complexity. The finish is long and intense, offering a tenfold experience.
What is Mezcal?
In the Aztec language, Mezcal means "cooked agave". The agaves picked when ripe are then crushed and placed in a large hole dug in the ground and then covered to proceed with a steam cooking process, so that it develops all its special smoky aromas. The cooked fibres are then crushed in a stone mill, as per the ancestral technique, and left to ferment in wooden barrels filled with spring water for 1 to 4 weeks.
Then the mixture undergoes a double distillation in traditional Mexican stills. Following these distillations, the alcohol will rest in barrels for different lengths of time that will define the type of mezcal.
- Joven: when it is bottled directly from the still or after a light rest of maximum 2 months.
- Reposado: which remains between 2 and 11 months in casks to develop more intense aromas.
- Añejo: which is left for at least 12 months and up to several years before being bottled.
