Our Product
“An excellent product of superb standard” –
International Spirits Challenge (ISC) Gold Medal
“A subtle nose opens to reveal an inviting green savouriness before a bold palate of sweet apples, florals and seashell minerality is displayed in focused intensity, offset by gentle smoke.”
The Blend
A unique blend of 81% sustainably farmed Espadín agave and 15% foraged Tobalá and 4% foraged Tobasiche.
“A subtle nose opens to reveal an inviting green savouriness before a bold palate of sweet apples, florals and seashell minerality is displayed in focused intensity offset by gentle smoke.”
– 93 points
International Wine and SpiritsCompetition
Profile
Warm and powerful. The inspiration for this blend was the fruit of espadin, the femininity of the floral and fruit notes of the Tobala conjugated by the exactitude of the mineral notes of the Tobasiche.
On the nose it appears warm, generous with hints of caramel. This is followed by tropical fruits notes with green accents such as kiwi, green plums and apple. A mineral note is reminiscent of the salty scent of a sunset by the sea.
Round and extremely balanced with hints of cilantro blossoms, butter and orange peel. The high alcohol content comes veiled under a fully developed ripe fruit note that possess an extremely pleasant astringent aftertaste. Finishes with the persistence of green tea and perfumed smoke that sets the heart aflame.
Perfect Serve
The best way to enjoy MayaJules is neat, at room temperature from a traditional copita. Taste the essence of Oaxaca sip by sip, and feel the nature of this true spirit. This truly is a nectar of the Goddess.
Alexandra Purcaru from the iconic Bar Selva in Oaxaca has designed bespoke recipes for everyone to enjoy this mezcal divina. Created exclusively for MayaJules, we love to share them with you.
idohaveasister
Recipe #1
DIVINA - Floral, elegant and glamorous. MayaJules here is red carpet ready
Simplicity is complexity resolved.
– 37.5 ml ( 1 1/4 Oz ) Mezcal MayaJules
– 22.5 ml ( 3/4 Oz ) Vermouth Carpano Dry
– 7,5 ml 1/4 Oz St – Germain
– 2 Dash Peychaud’s Bitter
Add all ingredients to a mixing glass with ice and stir.
Strain into a chilled coupette and serve.
Recipe #2
THE RAINFOREST -A green and energetic potion.
A rainforest in a glass.
– 45 ml (1 1/2 Oz ) Mezcal MayaJules
– 22.5 ml ( 3/4 Oz ) Yellow Chartreuse
– 15 ml ( 1/2 Oz ) Sencha Tea
– 1 Kiwi
– 2 Dash Celery Scrappy’s Bitters
Infuse Sencha tea for 3 minutes at a 75-degree temperature. Let it cool. Peel a kiwi and cut it into approximately 8 pieces.
Combine all ingredients, including the kiwi and cilantro in a shaker, fill with ice and shake for approximately 15 seconds.
Strain into a tumbler, garnish with cilantro blossoms, and serve.
Recipe #3
EL LOCO -Bitter, blues(y) and boozy. Layered, complex and mysterious.Dance me to the end of love.
– 37.5 ml ( 1 1/4 Oz ) Mezcal MayaJules
– 15 ml ( 1/2 Oz )Oz Cynar
– 15 ml ( 1/2 Oz )Vermouth Dolin Dry
– 7,5 ml ( 1/2 Oz ) Pedro Ximenez
2 Dash Aromatic Scrappy’s Bitter Add all ingredients except the cacao bean to a mixing glass with ice and stir. Strain into a small vessel, add cacao bean and serve.