A dry mineral base is offset nicely with an abundance of fruit, herbaceous notes and nuttiness. A viscous entry coats the mouth leading to a fruit forward mid palate with subtle sweetness that shines with bright citrus and persimmons.... Read More
Del Maguey Vida de Muertos is a special 45% ABV edition of Vida inspired by the batches of mezcal that are distilled in autumn by the family of Paciano Cruz Nolasco and shared for the celebration of Dia de los Muertos. It is produced... Read More
Soft smoke with candied notes and a creamy mouthfeel layer fruit and a subtle spice on a palette of rich, cooked agave... reminiscent of the high desert just after a heavy rainfall, bright and clean.
A remarkable example of Miahuatlan’s famous Agave karwinskii—in this case, the maternal Madrecuixe—showing an overwhelming bouquet of flowers and sweet tropical fruits and given structure by a subtle minerality... Read More
Proudly Mexican owned and operated, this one man show is the vision of maestro mezcalero Amando Alvarado Alvarez, who produces micro batches of mezcal in his village of Santa Maria Ixcatlán in Oaxaca. The mission is to... Read More
Distilled in the rolling hills of the Oaxacan Sierra by the Morales family. 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... Read More
Mal Bien Espadin is produced by Lucio Morales Lopez in San Dionisio Ocotepec, Oaxaca. This mezcal smells of roasted meat, ground corn, and pine tar. On the palate, there are notes of leather, caramelized banana, and barley. Mal... Read More
At Mezcalum, it all begins with a carefully curated selection of Espadin and Cuishe - a rare and wild variety that only grows in highly specific, arid regions in the central valleys of Oaxaca at an altitude that ranges from 750... Read More
Made from ripe regional agaves, baked underground in a conical stone oven for five days, and milled by horse-drawn tahona. It is fermented with natural yeast in wooden tinas. The Mezcal is double-distilled to obtain a Joven Mezcal... Read More
Second generation maestro distilador Armando Rodriguez crafts this agave according to the traditional method of his home town of Sola de Vega, Oaxaca: first cooked in an earthen oven, then mashed by hand and fermented in sabino... Read More
Yola Jimenez took over her grandfather's mezcal farm in Oaxaca, Mexico, and founded an all-women, family-owned business. Using her grandfather's original recipe from 1971 and sustainable distilling practices, Yola Mezcal... Read More