100% Agave inaequidens, which translates to “uneven teeth,” given this agave's irregular spine pattern. Ariana Buendia’s in particular is a strain with a reddish hue at the tips of the spines, hence the Mezcal's... Read More
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
If this was in a glass and you didn't know what it was, you might think to call the Rochester Fire Department. This beautiful Mezcal hailing from the terrain of Oaxaca blends smoke, satin, and salt. The agave used is not the... Read More
Bright and fresh, this single maguey mezcal offers fruit-forward aromas of melon and apricot. A delicate balance of citrus and earthy flavors coat the palate followed by smoky undertones. The finish is clean with intense tropical... Read More
Maestra mezcalera Margarita Blas and her son used only older examples of the tall Agave karwinskii subvarietal known as Cirial to make this unique batch. While most karwinskii reach maturity somewhere between 12 and 18 years,... Read More
Known for its powerful floral and pepper aromatics, and an acid so strong it can burrow its roots into sheer rock walls, this example from Cruz de Fuego is an ideal introduction to the beauty of the variety. Mezcal made from Agave... 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.
Fósforo Tobalá Penca is a unique release that it is aged for up to three months in small glass carboys alongside a cooked agave penca slice which imparts a complex and savory flavor. With notes of young leather,... 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
The world of mezcal offers what is quite possibly the greatest and most artisanally made drinks in the world. While it can be punshingly expensive, Madre has proven to be the go to brand of late when you need a more accessible... Read More
Born in 1960, José Erubíel Mota Martínez, this mezcalero witnessed his town’s palenques go from 10 to only 1 as the local government cracked down on illegal spirit production throughout the 70’s... Read More
Don Tomás and his son Emiliano are third and fourth generation mezcaleros in the hills above Chilapa de Alvarez. Like many of their peers, the Gutiérrez family points to the quality their maguey as the determining... 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
Mezcal de Leyendas Maguey Verde San Luis Potosi is produced by Master Mezcalero Juan Jose Hernandez in the small town of Santa Isabel in the State of San Luis Potosí. This artisanal mezcal is made with agave Salmiana using... 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
After the 3 expressions from Oaxaca and Guerrero, the 4th Peloton mezcal comes from Durango. Crafted with cenizo agaves, it's produced with the utmost respect for the rich tradition and history of the famous Mexican spirit.... Read More
A very wide and tall (up to 8 feet tall, 11 feet around) maguey, the rare arroqueño produces some of the most complex mezcals. Sometimes called sierrudo, the magueys can be found throughout Oaxaca, are known for the dark... Read More