PRODUCT DESCRIPTION
Machetazo takes its name directly from the swing of the machete — mezcaleros mark the beginning of every batch with that same gesture, a genuine symbol of the labor and tradition behind each release. This particular expression is made entirely from wild Salmiana agave, a species genuinely distinct from the more familiar Espadín: it grows in the arid, high-altitude central highlands of San Luis Potosí rather than Oaxaca's more typical growing regions, and takes a full seven to eight years to reach maturity in that harsher, desert climate. Production takes place in Charcas, at roughly 6,617 feet above sea level, under mezcalero Juan Manuel Pérez.
What genuinely sets this mezcal apart from most others on the shelf is its cooking method: rather than the underground pit ovens most mezcal relies on, Salmiana agave here is cooked through vaporization in gravity-fed, above-ground ovens — a deliberate choice that leaves the finished spirit notably free of the smoky character most drinkers associate with mezcal. The cooked agave is then crushed by tahona, fermented in masonry-stone tubs, and single-distilled in a copper bell still.
Mezcal Reviews' community found the spirit "smooth and easy," with "green pepper, grassy and vegetal notes," one reviewer calling it "a lovely sipper" and noting "smoke is noticeably absent, I assume due to the different pena roasting method used." A separate, more critical review found it disappointing relative to price, describing "less smoke," "very sweet," and "an almost weird habanero parmesan taste," admitting some genuine ambivalence about the Salmiana agave itself, though still finding the buzz "very nice and uplifting." A third reviewer found "a nose of dairy" carrying through to the palate, agreeing there's "strong parmesan" character, though "not offensive," alongside "notes of mint and some nice hints of sugar," concluding it's "better than average" at "a great price point." Agave Intelligence's summary calls it "smooth, approachable, and flavorful" with "a distinct, authentic experience at an accessible price point." This is genuinely distinctive mezcal — real character from a wild, patient agave variety most drinkers haven't encountered, with an honest, mixed range of reception worth sharing candidly.
Mezcal Mayalen Machetazo Salmiana is produced by mezcalero Juan Manuel Pérez in Charcas, San Luis Potosí, Mexico, at approximately 6,617 feet elevation. Made entirely from wild Salmiana agave, a species that takes seven to eight years to mature in the region's arid, high-altitude desert climate. Unlike most mezcal, the agave here is cooked through vaporization in gravity-fed, above-ground ovens rather than underground pit ovens — a production choice that results in a notable absence of traditional smoke.
The cooked agave is crushed by tahona, fermented in masonry-stone tubs, and single-distilled in a copper bell still. Bottled at 45-46% ABV / 90-92 proof (varies by batch), 750ml.
No formal numerical critic score from a major publication is confirmed for this product at this time.
Mezcal Reviews community (extended review):
"A unique Mezcal. My first experience with Salmiana. Smooth and easy with green pepper, grassy and vegetal notes. Smoke is noticeably absent, I assume due to the different pena roasting method used. A lovely sipper."
Mezcal Reviews community (alternate review):
"The price point was high like most imported Mezcal. So I was disappointed in the taste — less smoke, very sweet and almost a weird habanero parmesan taste. This was my first time trying a mezcal made with Salmiana agave. Maybe that species isn't for me. (I still drank more and the buzz was very nice and uplifting.)"
Mezcal Reviews community (alternate review):
"This mezcal has a nose of dairy and it comes through on the palate. I agree with another reviewer about the strong parmesan but it's not offensive to me. I will admit I couldn't sip on it all night but I think it's tasty in small amounts. A little goes a long way. There are notes of mint and some nice hints of sugar. The finish has no smoke but is pleasant. Better than average mezcal and great price point."
Agave Intelligence (summarized community consensus):
"Aromas are defined by fresh, vegetal, and grassy notes. The flavor profile is characterized by green pepper, jalapeño spice, citrus, and herbaceous qualities. Noticeably absent is the traditional smoke found in most mezcals. Overall, this spirit is viewed as a smooth, approachable, and flavorful drink that offers a distinct, authentic experience at an accessible price point."
Nose
Fresh and green, with aloe, fresh herbs, and wet grass leading, joined by citrus zest, green pepper, and a touch of brine, alongside mild smokiness.
Palate
Herbaceous and slightly vegetal, with green chili and jalapeño spice carrying the entry, developing agave nectar, lime zest, and — in some batches — a distinctive dairy-like, parmesan character.
Finish
Clean, closing largely without traditional mezcal smoke, with lingering mint and gentle sweetness.
| Category | Details |
|---|---|
| Style | Mezcal — Single Agave (Wild) |
| ABV / Proof | 45-46% ABV / 90-92 Proof |
| Agave | 100% wild Salmiana, matured 7-8 years |
| Region | Charcas, San Luis Potosí, Mexico |
| Mezcalero | Juan Manuel Pérez |
| Cooking | Vaporization, above-ground gravity-fed ovens (no traditional pit smoke) |
| Crushing | Tahona |
| Distillation | Single distilled, copper bell still |
| Style / Identity | A genuinely distinctive, largely smoke-free mezcal — real character from a wild, high-desert agave variety |
| Aromas & Flavors | Green pepper, jalapeño, citrus, wet grass, aloe, brine |
| Bottle Size | 750ml |
Best enjoyed neat, in a copita or small tasting glass, or as a cocktail base.
Bottle Size: All bottles are 750ML/700ML unless otherwise noted.
21 and Over: Adult Signature Required
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