MEZCAL

Crafted from a unique ensemble of Espadín & Tobalá agaves from the superior region of San Juan del Río. An ultra-premium sipping mezcal that offers a crisp, smooth, and flavorful experience, inspiring the... Read More

Alipus Destilado en Barro is a very special Mezcal. It is a small batch, rare variety that uses clay pot distillation and the rare Arroqueno agave. There are three different mezcaleros who make this Mezcal, and the sticker on... Read More

Alipus San Baltazar is made with agave Espadin. Don Cosme Hernandez and his son Cirilo ferment this Mezcal in very old pine vats. Their Mezcals are soft, well-fruited, with minerality. San Baltazar is the most popular Alipús... Read More

Alipus San Luis uses agave Espadin that is grown in sandy soil at 4100 feet along the spreading sides of the canyon. The soils are sandy with lots of rocks, and the climate is hot, meaning lots of flavor. Don Baltazar ferments... Read More

Alipus Ensamble was originally released in mid-2016. There have been additional releases since due it’s popularity. It is made by mezcalero Don Valente Angel is San Andrés, and it contains many of the signature qualities... Read More

Mezcal Ánimas Papalometl is produced by mezcalero Luis Angeles Reyes in Santiago Matatlán, Oaxaca using 100% agave Cupreata. The agaves are harvested after 8 years and cooked in a conical ground oven, milled with... Read More

Banhez Mexicano is comprised of 100% semi-wild Mexicano agave, a species that can take anywhere between 10-15 years to reach full maturity. A soft and sweet mezcal from beginning to end, tasting notes include lemon zest, iron,... Read More

On the steep precarious hillsides of Oaxaca, Guerrero and Durango varieties of agave, indigenous to the region, grow wild and are heavily sought after by the local mezcaleros. These varietals produce flavors that are exotically... Read More

Chacolo Azul Telcruz is made with maguey Azul Telcruz (agave Angustifolia), which takes about 10 years to reach maturity, plus 3 years capon. This is one of fourteen agave Angustifolia varietals produced by Chacolo. The agave... Read More

Chacolo Brocha is made with maguey Brocha (agave Angustifolia), a varietal related to Espadin. This agave takes approximately 7 years to mature with an additional 3 years capon. The agave are cooked in an underground oven and... Read More

From Ángel Cruz Robles in El Lazo in the mountains above Sola de Vega. Agave Americana var.

The Del Maguey Chichicapa has a relatively light nose, yet it is deep and sweet on the tongue with lots of citrus and a complex character. It has a long finish with developing smokiness and a hint of chocolate and mint at the... Read More

El Jolgorio Espadin is made with agave Espadin. Each batch of this uses Espadin from different remote areas, and some batches have been aged many years in glass. Other batches are made with wild agave Espadin, which is quite different... Read More

El Jolgorio Pechuga is made using two distillations. During the second distillation, the mezcalero... Read More

100% Lumbre magueys (Unclassified Agave)
Cooked in an earthen oven for 5 nights and 4 days
Crushed with a stone mill pulled by a horse
Fermented for 5-7 days in pine wood vats
Distilled twice in a copper still
Adjusted with spring... Read More

La Luna Bruto is made with maguey Bruto, which is in the Inaequidens agave family. The agave used in this mezcal were harvested in the hills just past Etucuaro, Michoacan. These wild agave are massive, but unfortunately have low... Read More

Los Danzantes (Los Nahuales) Anejo is made with agave espadin in Santiago Matatlan by mezcalera Karina Abad Rojas. After distillation, 85% of this mezcal is aged in French Oak barrels, and 15% is aged in American White Oak. After... Read More

Los Nahuales “Still Proof” Jabali & Espadin was distilled in 2016 using 60% Maguey Espadin (agave Angustifolia) and 40% Maguey Jabali (Agave convallis). The jabali was harvested from the hills of San José Lachiguiri,... Read More

An ensamble of wild cirial (an agave Karwinskii variant harvested above San Juan del Rio) and a rich and forward espadín (agave angustifolia) from Yegalache in mountainous terrain above and east of Miahuatlan. Distilled... Read More

Madre Mezcal is made with 70% agave Espadin and 30% agave Cuixe (Karwinskii) agave. The agaves are roasted in an earthen pit, and fermented with local well-water and wild yeast found in the mountain air. Distillation is done in... Read More

The Amaras Cupreata is made with agave Cupreata that is harvested from the mountain slopes in the Rio Balsas basin. The slopes are between 4,000 and 6,000 feet above sea level and it takes the Cupreata about 13 years to mature... Read More

Verde Momento is made with 8 year old agave Espadin by mezcalero Doroteo Garcia in Tlacolula, Oaxaca. The agaves are cooked in an underground oven using ocote, holm oak, and peppertree which give the mezcal a smokiness desirable... Read More

An ensamble distilled by Don Rubén Solis Lozano of wild cenizo and 60% espadín in upland Durango. The wood-roasted agaves were crushed by hand and fermented in a wood-covered underground pit. The tiny cenizo is notoriously... Read More

Sons of don Tomás García Cruz, the brothers Nico, Juan, and Eleazar made this ensamble with nearly equal parts by weight of two unique and micro-endemic magueyes. The large and evergreen Cuixe Verde is one of the... Read More

Nuestra Soledad Lachigui is made by master mezcalero Pedro Vasquez in Lachigui, Maihuatlan. This mezcalero also makes some of the El Jologorio mezcals that use wild agave, and this is his farm-grown agave Espadin. At 49% this... Read More

Situated between two rivers, Santa Maria Zoquitlán has several basic crops like corn and beans, but also exotic fruits like watermelon and papaya. The soil is rich in various minerals, and these features influence the flavor... Read More

Origen Raiz Cenizo is made with maguey Cenizo (Agave durangensis) by mezcalero Ignacio Grijalva Santiago, who is also known as Don Nacho. Though originally from Oaxaca, he moved to Durango with his family to run the palenque at... Read More

Much like the beloved and bemoaned Oaxacan variety Jabalí, Alto (A. inaequidens) is a challenge to work with due to its high level of saponin, the notoriously foaming compound; that didn’t stop Don Miguel from accepting... Read More

The only mezcaleros in Michoacán working with Agave rhodacantha, the Perez family were gifted some seeds by a Oaxacan mezcalero during a visit over a decade ago and have been cultivating the species ever since. A delightful... Read More

This ensamble—a blend of all three agave varieties produced by the Perez family—is unique among the mezcales of Michoacán and performs a complex balancing act between the distinctive characteristics of the disparate... Read More

RACHO Mezcal was started to showcase the work and determination of our Maestro Mezcalero, Temo Garcia, and his family. Our Mezcal is a delicious and balanced blend of hand-picked, matured Espadin Agave from the hillsides of San... Read More

Largo is another member of the storied Agave karwinskii species in Santa Catarina Minas, often referred to in other communities as Tobaziche. Real Minero’s Largo is a particularly beautiful example. It is redolent of fruit,... Read More

Real Minero Espadin is clay pot distilled in Santa Catarina Minas. It’s fruity with plum and banana notes, smoke, touches of leafy mint, and sweet chocolate. Most batches of Real Minero Espadin are aged in glass before being... Read More

The maguey Carne is a maguey that has the very unusual characteristic of having no teeth on the edges of the leaves (serrations), it only has the apical or main thorn. Additionally, it is an agave that does not have much fiber... Read More

Rey Campero Jabali uses one of the more seldom-used agave, Jabali. The flavor of this mezcal has lots of tropical fruit and citrus. It is earthy with a hint of pepper. Its richly textured and the smoke frames the wild flavors... Read More

Rey Campero Jabali uses one of the more seldom-used agave, Jabali. The flavor of this mezcal has lots of tropical fruit and citrus. It is earthy with a hint of pepper. Its richly textured and the smoke frames the wild flavors... Read More

Rey Campero’s Mexicano is produced from agave Mexicano. This mezcal tastes of smoked wood, dry grass, and cafe espresso. Romulo Sanchez Parada continues to hone his craft, and he seems to improve with every batch. This is... Read More

Rey Campero Pechuga de Codorniz is made with Maguey Espadin (Agave angustifolia) in Candelaria Yegole, Oaxaca. Unlike pechuga mezcal from many producers, maestro mezcalero Vicente Sánchez Parada only distills this mezcal... Read More

Floral and delicate, with grapefruit rind and green pepper on the nose. The palate opens with pineapple, grapefruit, lime and vanilla, accented by warming charcoal smoke. More floral and hot chili spice flavors play off each other... Read More

Ultramundo is produced exclusively with wild Lamparillo (A. Asperrima) from 24,000-acre Pelayo Ranch in Mapimí, Durango.

Bright and fresh flavors of grapefruit zest and lemongrass make this an especially refreshing mezcal.... Read More

Maestro Mezcalero Isidro Damián shows his lifetime of experience with this rich ancestral mezcal from Sola De Vega. Thick and oily in its mouthfeel, this Espadín reflects the dark rich soil in which the agaves were... Read More

Maestro Mezcalero Gregorio García and his son Luis hail from the high desert of San Luis Amatlán, Oaxaca. This aretesanal mezcal reflects the terroir of their family property by bringing bright vegetal and fruit... Read More