1. Mezcal Mayalen Distillery Mochitlán Guerrero

2. Background 100% hand-crafted product Compliant with organic standards Climate, water, and soil conditions have a direct effect on its resulting quality. For this reason, the location of the palenque is ideal as we have yearlong access to natural spring water Spirits produced are high-end beverages that use only the most select agave plants as raw material, specifically Wild Cupreata Agave also known as papalote

3. Wild Cupreata Agave Characteristics Wild Cupreata agaves can weigh between 200 and 300 KG Depending on the climate and ground, the quiote can grow up to 7 meters in height Cupreata agaves reach maturity at 10-12 years old, at which point they are ready for cutting Agave Cupreata differs from the Agave Espadin as: Cupreata is more aromatic The flavor of the cupreata is sweeter, giving the mezcal a more defined taste

4. Mezcal Characteristics Depending on the process, the resulting liquid may vary in its alcohol percentage Double distilled Range between 40-54 % Alcohol content Quality and Yield of Agaves 5-6 kg = 1 lt (Espadín) 8 kg= 1 lt (Cupreata) 15 kg = 1 lt (Salmiana) 12 kg = 1 lt (Sacatoro)

5. Fundamentals Current plant capacity of 3,500 lts/month Projected plant capacity expansion for mid 2015 at 6,000 lts per month Plant operates under ERDINI S.A. de C.V., whose corporate offices are located in Mexico City Distillery size of 500 mts² with an expansion capacity of 500 additional mts²

6. Plant Layout

7. Process Cutting Agave plants have to reach a specific level of maturity of roughly seven years before they can be cut It is essential that the master cutter severs the outer edge of the heart of the maguey perfectly The Wild Cupreata agave used in the palenque´s production grows on mountaintops. The only way to reach the magueys is on foot, and donkeys are used to transport the large agave pieces. Cooking Once the agave is hauled to the palenque, the piñas are strategically placed upon an underground stone oven previously prepared at dawn It takes an average of three days for the agave lot to be thoroughly cooked

8. Crushing Once cooked, the pieces are taken to a large circular rock foundation, modeled after an Egyptian mill A horse is used to draw a stone wheel that crushes the agave pieces until a specific consistency is reached

9. Fermentation After having crushed the agave, the product is gathered and placed in aged wooden barrels, allowing the natural fermentation process to begin This process takes around a week depending on the weather and season Distillation Lastly, product is carefully placed in a large copper oven where the concentrated agave is double-distilled

10. Annex