LOS JAVIS MEZCAL

Region – Mexico

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    Three generations of Javiers, led by Javier Mateo, can be found hard at work in the verdant fields of Santiago Matatlan. To say they make exceptional mezcal is a given. It is a family tradition, along with practicing sustainability and fair trade.


    Mezcal Los Javis took shape in 1979 when Javier Mateo I and his wife Gloria built the family’s first mezcal distillery (or palenque) and planted quality agave to make mezcal. Javier founded the Los Javis brand in 2003.


    Agave is handpicked from their fields, roasted in an underground conical oven heated by local oak and mesquite wood, which add their own flavours. The cooked piñas are cut up and ground for four hours, fermented in open-air wooden vats with natural yeast in the air, and then double distilled.


    Los Javis is an environmentally friendly and ecologically sustainable company. They reuse the discarded milled fibres from the fermentation and distillation process to create the bottles’ labels. These crushed fibres also fertilize their agave fields and are used to make clothes.

    LOS JAVIS ESPADÍN JOVEN MEZCAL

    41.12% ABV — 700 ml

    Los Javis is an artisanal spirit aged in American white oak barrels for a minimum of 8 to 10 months.


    Los Javis Espadín’s maguey grows in the humid and arid valleys of Oaxaca. They are harvested after reaching maturity (8 to 12 years). To make the spirit, agave is roasted in a conical stone underground oven, crushed by a horse-led stone mill or tahona, naturally fermented in wooden vats, and double distilled in small copper pots. Each bottle is hand numbered.


    The light, delicate and fruity mezcal is ideal for beginners. It is not too smoky or too sweet.


    Tasting Notes: There are garden notes on the nose, with green carrot tops, herbs, warm soil, honey dew, flowers, and fresh olives. The smokiness is faint. There is an earthy and aromatic palate, with sweet vanilla, some orange oils, and some sweetness in the background. It finishes dry, with some heat at the back of the throat and a tartness that lingers.