blue corn
VODKA
Corn is a pillar of Mexican food and tradition. From remote fields to streetcorner elote stands, the phrase “sin maíz, no hay país” (without corn there is no country) resonates throughout the land. In celebration of this culinary and cultural mainstay, Mama Chuy Blue Corn Vodka uses blue and white corn to form a unique spirit that both comforts with nostalgic familiarity and intrigues with novelty. Just like the corn used to make masa for tortillas, we nixtamalize the corn kernels by soaking and boiling them in a lime solution to enhance flavor and nutrition. They are then toasted on a comal (traditional cooking pan)before being utilized in the distillate. The result is silky-smooth, with a light sweetness and a subtle yet noticeable essence of cooked corn.
Cocktail ideas: Martini, Burro Mexicano (riff on a Moscow Mule), Lemon Drop.
gin & liquor
Made in partnership with the Satvrnal distillery in Zapopan, Jalisco, Mama Chuy Laurel Gin and Liqueurs are playful presentations of flavor innovation.
"We see distillation as an expression. It's like taking pictures for the taste buds and your nose," says Pedro Andres Barba,co-owner and master distiller of Satvrnal. "Our botanicals come from different parts of the world as we prioritize quality over origin. That said, we try to source as much as possible locally. Our juniper comes mainly from Macedonia, and the rest of our botanicals, 80%, come from Mexico."
Fragrant flowers, fresh citrus, and a bushel of herbs bouquet from Mama Chuy Laurel gin. This small-batch New World Mexican dry gin is made with a corn-based spirit derived from Vera Cruz Yellow corn and distilled with botanicals of juniper berries, bay leaves, cardamom, coriander, Angelica root, licorice,white pepper, lime, and Jasmine.
Cocktail suggestions: Gin & Tonic, Dry Martini, Gin Gimlet, Espresso Martini.
Mama Chuy Chile+Cacao Liquor and Mama Chuy Hierba+Santa Cafe Liqueur are also made with the same corn-based spirit as the gin. For the Chile+Cacao Liqueur, the corn-based spirit is distilled with Chile Morita and then rested for several months in a white oak barrel previously used to age tequila. Pedro and Jorge of Satvrnal then macerate it with cacao, sweeten it with sugar, and proof it to 30% alcohol. For the Hierba Santa + Café Liquor, the master distillers macerate the herbs and coffee in the corn-based spirit, then add water and sugar to sweeten and proof the concoction.
MEZCAL
Madre Cuishe & Tepeztate is crafted by 3rd generation Master Distiller Casimiro Perez and his son Jorge in the sierra sur of San Luis Amatlan, Oaxaca. After harvesting, Casimiro roasts the agave hearts in an underground earthen oven for several days fueled by mesquite & manila tamarind wood. He then takes the fresh cooked agave, mechanically mills it & transfers it into Cypress wood vats where it ferments using local spring water. Casimiro then conducts a single distillation in a small Refrescadera copper pot still.
agave karwinskii takes 7 to 10 years to grow
Strong chocolate covered peanut aroma with flavor notes of honey, almond & butterscotch
This batch yielded 200L
only 265 bottles produced at 46% alc.vol
agave marmorata takes 18 to 25 years to grow in the wild
Complex Mexican wedding cookie aroma with flavor notes of oats, black cherry & bell pepper
This batch yielded 200L
only 259 bottles produced at 47% alc.vol
Mama Chuy’s Madre cuishe destilado con Yerba Santa + Cafe is crafted by 4th generation Master Distiller Ageo Cortes in Miahuatlan, Oaxaca. After shaving the agave hearts to its core, Ageo roasted them below ground in an earthen oven for 8-10 days. The oven was fueled by a blend of local woods (Encino, Mesquite, Palo de Aguila & Yegareche) atop volcanic rocks, covered with soil. He then takes the fresh cooked agave, mills it using an Ox drawn grind stone & transfers it into Cypress wood vats where it ferments using well water.
Agave Karwinskii takes 7 to 10 years to grow. It was distilled a second time with Yerba Santa from Cortes' family farm + coffee sourced from Chiapas in a small Refrescadera copper pot still.
This batch yielded 30 liters at 90 proof
Only 33 bottles made