EL JOLGORIO MEZCAL

Agave Type: CuisheRegion: Santa Maria Zoquitlan, Santiago MatatlanMaestro Mezcalero: Gregorio Garcia, Ignacio ParadaProof: 84 Proof, 47 percent ABVTasting Notes:Earthy notes of wet clay. Smooth, spicy, smoky character, minerality. Details: Crafted from the rare and wild agave Cuishe which has a cylindrical, stalk-shaped pia. Earth pit-roasted, crushed by tahona, open air fermented, and double-distilled.

Agave Type: Espadn Region: San Pedro Quiatoni, Santa Maria Zoquitlan, Santiago MatatlanMaestro Mezcalero: Celso Luis Santiago, Ignacio Parada, Jose Cortez Santiago, Valentin Cortes Proof: 84 Proof, 47 percent ABVTasting Notes:Herbaceous notes of roasted agave and mint. Vibrant savory notes of citrus, basil, oregano and rosemary. Smoke, agave, earthy notes, and minerality on the finish. Details: Crafted from 10-year-old wild agave Espadn.Earth pit roasted, crushed by a mule-drawn tahona, open air fermented and double distilled in copper pot stills.

Agave Type: Madre-CuisheRegion: Miahuatlan, Santa Maria Zoquitlan, OaxacaMaestro Mezcalero: Ignacio Parada, Pedro Vasquez, Regulo ParadaProof: 94 Proof, 47 percent ABVTasting Notes: Vegetal, earthy notes, minerality, soft floral notes. Details: crafted from 13-year-old agave Madre-Cuishe, known for their dense core and relatively low water content, crushed by a horse-drawn tahona. Double distilled.

Agave Type: Tepeztate Region: San Baltazar, Santa Maria ZoquitlanMaestro Mezcalero: Gregorio Garcia, Ignacio ParadaProof: 84 Proof, 47 percent ABVTasting Notes:Vegetal, herbal, and earthy. Details: Crafted from the rare wild agave Tepeztate, which can up to 25-35 years to mature. It grows horizontally from mountain cliffs, making it difficult to harvest. Earth pit roasted, crushed using a mule-drawn tahona. Open fermentation. Double distilled in small batches for conservation purposes.

Agave Type: Tobal Region: Santiago MatatlanMaestro Mezcalero: Gregorio Garcia, Gregorio Hernandez, Valentin CortesProof: 84 Proof, 47 percent ABVTasting Notes:Sweet notes, heavy fruits, mango, roasted agave, pine, and citrus. Salinity, wood notes, smoke. Details: Crafted from 12-year-old wild agave Tobal. Roasted in an earth pit, crushed using a mule-drawn tahona. Open air fermented, and double-distilled.