Three of London’s leading drinks innovators, Michael Sager and Marcis Dzelzainis (Sager + Wilde) and Alex Wolpert (East London Liquor Company), have joined forces to launch independent spirits brand, El Destilado. Exploring the spirits of Latin America, the first El Destilado collection launches in November 2018 with a lineup of thirteen agave and sugar cane distillates from Mexico.
El Destilado was born out of the team’s time spent travelling in Latin America and a shared desire to curate a collection of spirits that express the terroir of the unique places and producers they encountered. Working directly with small, independent producers, El Destilado presents a diverse range of spirits that express the distinctive space, history, time and environment in which they are created. Produced on a small scale, with batches ranging from 70 to 420 bottles, El Destilado’s range captures the ephemeral and unique nature of each spirit, offering an ever-evolving collection of limited edition distillates.
Design is central to El Destilado’s producer-led approach, with a focus on creating a clean, transparent vessel that brings provenance, people, places and processes to the fore. Created by El Destilado’s Creative Director, Charlie McKay, the design avoids stereotypical cultural iconography, presenting a minimal aesthetic that distinguishes it in the market, making each bottle a sought-after and striking addition to the bar.
The first collection features eleven agave and two sugar cane distillates from Mexico. The agave distillates all come from mezcaleros working outside the confines of Mexico’s Mezcal Regulatory Council, using ancestral techniques to create non-D.O. spirits that are pure expressions of ancient, artisanal methods. This inaugural El Destilado collection will be priced between £35 and £120 per 500ml bottle, dependent on the spirit. The first collection is available now through Speciality Drinks and will be listed on The Whisky Exchange from December 2018. The collection includes:
Agave Distillates
(Non-D.O. mezcal)
Sierra Negra (A. Americana)
Mezcalero: Alberto Martinez | Santa Catarina Albarradas, Oaxaca | 70 bottles
Tobaziche (A. Karwinski)
Mezcalero: Pedro Pascual Hernandez Arrellanes | Santa Catarina Minas, Oaxaca | 100 bottles
Barril – Espadin (73% Barril – 27% Espadin)
Mezcalero: Rene Parada Barriga | Zimatlan de Alvarez, Oaxaca |100 bottles
Pechuga de Ameyaltepec (Azul, Papalote Y Pizorra)
Mezcalero: Delfino Tobon | San Pablo Ameyaltepec | 100 bottles
Papalome (A. Angustifolia)
Mezcalero: Amando Alvarez | Santa Maria Ixcatlan, Oaxaca | 102 bottles
Espadilla (A. Angustifolia)
Mezcalero: Luis Sandoval Dolores | San Juan Bautista Jayacatlán, Oaxaca | 110 bottles
Madrecuixe (Madrecuixe)
Mezcalero: Atenogenes Garcia | San Isidro, Oaxaca | 180 bottles
Pichomel (A. Marmorata)
Mezcalero: Atelo Ramirez | Reyes Metzontla, Puebla | 200 bottles
Tobala (A. Potatorum)
Mezcalero: Berta Vasquez | San Baltazar, Oaxaca | 300 bottles
Bicuixe – Madrecuixe (Bicuixe Madrecuixe)
Mezcalero: Atenogenes Garcia | San Isidro, Oaxaca | 400 bottles
Pechuga de Mole Poblano (Espadilla, A. Angustifolia)
Mezcalero: Marcelo Luna | Zoyatla, Puebla | 420 bottles
Sugar Cane Distillates
(Aguardiente)
Aguardiente de Panela (Saccharum Officinarum)
Maestro: Delfino Cruz | San Pablo Ameyaltepec, Puebla | 160 bottles
Aguardiente de Cana (Saccharum Officinarum)
Maestro: Edgar Gonzalez | San Cristobal Lachirioag, Oaxaca | 400 bottles
DRINKS ENTHUSIAST 