Mezcal

The Del Maguey Single Village Mezcal Project was founded in 1995 by Ronald Cooper, an internationally renown artist and mezcalero. The project aims to identify and support independent mezcal producers in Mexico, who are bound by a common love for the land. "Through deep cultural relationships with Zapotec Mexican Indian producers in the remote villages of Oaxaca, Del Maguey harnesses ancient, original organic processes," says Cooper. Each mezcal belonging to the project is sourced from a unique region in Oaxacas Central Valley and represents a singularly exquisite expression of the villages terrior.Del Maguey Vida Mezcal is crafted from estate-grown agave, which are nearly a decade old and harvested by expert farmers with a special knife called a coa. Once the agave have been harvested, the heart of the plant, or pia, is removed and cooked for several days in a large, earthen pit lined with hot stones. This process caramelizes the pias natural sugars, and gives the pias a slightly smoky aroma and flavor profile. Then, the pias are crushed and fermented, before the remaining pulp is twice distilled through a small, wood-fired, riverside copper pot still. Following distillation, the mezcal is bottled at 84 proof.Del Maguey Vida Mezcal has an aroma of honey, vanilla, pineapple and citrus that gives way to notes of fresh herbs, earthy minerals, cinnamon, banana and tangerine on the palate. The finish is long and soft, with a touch of black pepper.The mezcal earned the Double Gold Medal at the San Francisco World Spirits Competition in 2011. In addition it earned a score of 92 points at the Ultimate Spirits Challenge in 2012, which named it the Best Mezcal in the World. It was also named one of the "Best Gift Ideas of 2014" by Esquire.Pick up a bottle today!

Agave Type: Papalometl Region: Mixteca Alta, Oaxaca Maestro Mezcalero: Fernando Caballero CruzProof: 90 Proof, 45 percent ABVTasting Notes: Leather,slate, hints of black olive, meatiness. Amedium long finish of slightly sweetdark dried black cherries followed by earthy, savory mushroom. Details: Named in Nahuatlafter the butterfly (papalotl). Scientific name:agave Cupreata and looks like a giant Tobala.Distillation takes place in a stainless pot with aclay condensor and Carrizo (Mexican bamboo)tube.

Agave Type: TepextateRegion: Sierra Norte, Oaxaca Maestro Mezcalero: N/AProof: 90 Proof, 45 percent ABVTasting Notes: Candiedfruit on the nose, banana taffy, sugar.Passion fruit and marzipan, with a light cinnamonnote of canela (organic Mexican sugar). Floral notes of honeysuckle.Details: Crafted from wild Tepextate (agaveMarmorata) grown at a high altitude,almost vertical out of rocky mountainside.Crushed by a horse-drawn tahona. Distilled in a copper pot still.

Agave Type: Alto, ChinoRegion: San Luis PotosMaestro Mezcalero: J. Guadalupe Perez Proof: 92 Proof, 46 percent ABV Tasting Notes: Fresh cut grass, wood smoke, cracked stone, agave pepper, sweet tropical fruits, apples.Details: Cooked in an underground stone pit using black oak, Derrumbes Michoacan is fermented in underground tanks lined with pine wood. Distilled using the Phillipino method.

Derrumbes is a traditional producer of mezcal from Oaxaca, to Michoacan and beyond. Their signature style is to cook their agave in stone pits underground, using black oak. Their unique fermentation process involves underground tanks lined with pine wood for fermentation, and distillation via a wooden still, all of which guarantee some of the most intriguing and unique aromas and flavors to be experienced in Mezcal.Handcrafted by Maestro Mezcalero Javier Mateo, Derrumbes Oaxaca is a perfect example of a signature Central Valley Oaxacan mezcal. Being cooked underground in black oak gives the agave a light smokiness, enhancing the minerality and fruitiness of the Espadin character. This subtly smoky mezcal is twice-distilled in copper pot stills and rested for three months in large glass bottles ata solid 48 percent ABV. You can expect bright, bold notes of jasmine, citrus, lightly smoked agave, pine, and fruit. A thick, flavorsome and intriguing spirit. The intense flavors provide a backbone but dont swamp the more delicate notes (producer).Pick up your bottle today!

Agave Type: SalmianaRegion: San Luis PotosMaestro Mezcalero: Emanuel Perez Proof: 87 Proof, 43.5 percent ABV Tasting Notes: Smoky, agave, stewed fruits, sweet spice, pepper. Details: Produced in an old traditional hacienda, in above ground hornos ovens the agave is crushed by a tahona, fermented naturally with wild yeast, and twice-distilled in small copper pot stills.

Agave Type: EspadnRegion: Santa Catarina Minas, OaxacaMaestro Mezcalero: Don Gernn Bonifacio ArellanesProof: 80 Proof, 40 percent ABVTasting Notes: Savory mesquite, sweet caramel, toasted cayenne pepper, baked stonefruit, grilled pineapple vibrant saline, smoke.Details: Aged 18 months in ex-Pedro Domecq brandy barrels.

Don Amado is a multigenerational operation; 11 generations of Mezcal producers. They distill traditionally, from 100 percent Highland agave, fermenting with the bagazo agave fibers intact. Double distilled in ceramic bamboo pots. Triple filtered before bottling.Crafted from agave Largo, which translates long in Spanish, in Santa Catarina Minas, Oaxaca, by Maestro Mezcalero Don Gernn Bonifacio Arellanes. Don Amado Arroqueno Mezcal is double distilled in ceramic bamboo pots before being triple filtered and bottled at 92 proof. Expect notes of soft smoke, candied notes, creamy mouthfeel, layers of fruit, subtle spice, rich, cooked agave, bright and clean like a fresh rainfall.Pick up your bottle today!

Agave Type: LargoRegion: Santa Catarina Minas, OaxacaMaestro Mezcalero: Don Gernn Bonifacio ArellanesProof: 92 Proof, 46 percent ABVDetails: Crafted from agave Largo, which translates long in Spanish. Double distilled in ceramic bamboo pots before being triple filtered and bottled at 92 proof.

Agave Type: EspadnRegion: Santa Catarina Minas, OaxacaMaestro Mezcalero: Don Gernn Bonifacio ArellanesProof: 92 Proof, 46 percent ABVTasting Notes: Rich, vibrant fruit notes, roasted nuts, dark baking spice, smoke, cinnamon and stone fruits. Broad, exotic flavors.Details: A vegan Pechuga, distilled with locally-sourced wild apples, apricots, bananas, walnuts, cloves, cinnamon, and other spices, as opposed to chicken.

Agave Type: EspadnRegion: Santa Catarina Minas, OaxacaMaestro Mezcalero: Don Gernn Bonifacio ArellanesProof: 90 Proof, 45 percent ABVTasting Notes: Roasted corn, butter, vanilla, cinnamon, dragonfruit, dried chilies, subtle smoke, spice, vanilla.Details: The agave are slowly roasted with firewood, the resultant honeys are fermented intact with the bagazo fiber. Double-distilled in small ceramic pot stills and triple-filtered for bottling.

Agave Type: EspadnRegion: Santa Catarina Minas, OaxacaMaestro Mezcalero: Don Gernn Bonifacio ArellanesProof: 94 Proof, 47 percent ABVTasting Notes: Smoke, fruit, floral notes, minero clay, ash, crushed walnuts, roasted corn, and savory spices. A bright, citrusy espadin agave, caramel, butterscotch, fresh herbs.Details: Crafted from agave Espadn. Double distilled in ceramic bamboo pots and aged for 18 months in ex-Pedro Domecq brandy casks.

Dos Hombres Mezcal is a memorable collaboration between two stars of the iconic Television series Breaking Bad Brian Cranston and Aaron Paul (aka the legendary Walter White and Jesse Pinkman). The latest stars to enter the agave spirits world, the duo hand-selected spirits from several mezcal producers in San Luis del Rio, Oaxaca.After the smash-hit series, the Cranston and Paul arrived at the idea for their new venture over a few cocktails. After deciding on the project, the pair began traveling to Oaxaca to find the perfect mezcal. After a thorough journey through the majestic Oaxaca, they found the ultimate spirit off the beaten path, in a tiny village, hours away from the center of town. Dos Hombres is hand-crafted using Espadin agave. The pias are cooked in earthen pits to release their sugars before being crushed using a tahona wheel. After fermenting for seven to 10 days, Dos Hombres mezcal is distilled in copper stills.Cranston says, Its been a long and crazy journey and we couldnt be happier to share this with you and the rest of the world. We are crazy about the taste, the aroma, and the versatility of this smokey, age-old alcohol. Try it, and let us know what you think. We are certain you will love it. This legendary mezcal has notes of apples, mango, local fruits, wood, and smooth smoke.Pick up your bottle of Dos Hombres today!

Named after a dark, mystical owl represented in ancient Mexican folklore, El Buho Mezcal represents a new breed of agave spirits. Mezcal is often referred to as the grandfather of tequila because its centuries older, but thats not completely accurate tequila is made from blue agave near Tequila, Mexico, while mezcal can be made from agave grown elsewhere in Mexico. El Buho Mezcal, made from agave grown in Oaxaca, Mexico the birthplace of mezcal is produced by a fifth-generation family of mezcal distillers.Near the El Buho farm in Oaxaca, espadin agave plants that are nearly a decade old are hand-selected by expert jimadors who determine exactly when each plant is perfectly ripened and ready to harvest.The hearts of the agave, or pias, are then slowly roasted in a stone pit fire between Oaxacan earth and local mesquite for an entire week, before they are crushed under a tahona (a stone mill). After the resulting mash is fermented, it is double pot distilled in the same alembic still that the first generation of El Buho Mezcal producers used.Crisp, smooth and incredibly inviting, El Buho is a mezcal without pretense. This El Buho is a limited release handcrafted in small batches by Octavio Jimenez Monterroza, with wild agave Cuishe sourced from San Pablo Huixtepec, Oaxaca. Pick up your bottle today!

Named after a dark, mystical owl represented in ancient Mexican folklore, El Buho Mezcal represents a new breed of agave spirits. Mezcal is often referred to as the grandfather of tequila because its centuries older, but thats not completely accurate tequila is made from blue agave near Tequila, Mexico, while mezcal can be made from agave grown elsewhere in Mexico. El Buho Mezcal, made from agave grown in Oaxaca, Mexico the birthplace of mezcal is produced by a fifth-generation family of mezcal distillers.Near the El Buho farm in Oaxaca, espadin agave plants that are nearly a decade old are hand-selected by expert jimadors who determine exactly when each plant is perfectly ripened and ready to harvest.The hearts of the agave, or pias, are then slowly roasted in a stone pit fire between Oaxacan earth and local mesquite for an entire week, before they are crushed under a tahona (a stone mill). After the resulting mash is fermented, it is double pot distilled in the same alembic still that the first generation of El Buho Mezcal producers used.Crisp, smooth and incredibly approachable, El Buho is a mezcal without pretense.In Oaxaca, the locals say para todo mal, mezcal, para todo bien, tambin.It means for everything bad mezcal; for everything good, too.Whether you have it good or bad, try some today!

Named after a dark, mystical owl represented in ancient Mexican folklore, El Buho Mezcal represents a new breed of agave spirits. Mezcal is often referred to as the grandfather of tequila because its centuries older, but thats not completely accurate tequila is made from blue agave near Tequila, Mexico, while mezcal can be made from agave grown elsewhere in Mexico. El Buho Mezcal, made from agave grown in Oaxaca, Mexico the birthplace of mezcal is produced by a fifth-generation family of mezcal distillers.Near the El Buho farm in Oaxaca, espadin agave plants that are nearly a decade old are hand-selected by expert jimadors who determine exactly when each plant is perfectly ripened and ready to harvest. The hearts of the agave, or pias, are then slowly roasted in a stone pit fire between Oaxacan earth and local mesquite for an entire week, before they are crushed under a tahona (a stone mill). After the resulting mash is fermented, it is double pot distilled in the same alembic still that the first generation of El Buho Mezcal producers used.Crisp, smooth and incredibly approachable, El Buho is a mezcal without pretense. El Buho Tobala-Espadin is handcrafted by maestro mezcalero Octavio Jimnez Monterroza with 85 percent wild agave Tobala and 15 percent cultivated agave Espadin sourced from Santa Maria Zoquitlan, Oaxaca. The agaves are crushed traditionally with a tahona, fermented for nine days in pine vats, before being double distilled in a copper pot still. Aged in stainless steel tanks for six months this mezcal has signature notes of caramelized pineapple, sea salt, and buttery popcorn.Pick up your bottle today!

In Mexico, mezcals are distilled in an entirely natural and unhurried process, often utilizing traditions and family recipes that have been passed down for generations. The principal ingredient used in crafting mezcal the agave plant requires seven to twenty years to mature before being harvested. While a few varieties of agave have been domesticated, others must be harvested from the wild, rugged terrains of Mexicos tiny villages. As a result, a single batch of mezcal, which can produce as few as 1,000 bottles, begins with the harvesting of 10 tons of agave and can take up to 25 years to produce, from start to finish.Once the agave have been harvested, the heart of the plant, or pias, are cooked for several days in large, earthen pits lined with hot stones, and then crushed under the weight of a massive stone wheel, usually drawn by a horse or burro. After the pias are crushed, the pulp is placed in a large wooden vat, together with ambient yeast, in order to begin fermentation. After several days, expert mezcaleros determine by taste, smell and sight when the wash is ready for distillation.When the wash is ready, the mezcaleros distill it through traditional copper stills that are heated over wood fires. The journey from the farm, or hacienda, to bottle is long and arduous, but every step is conducted with the careful attention and pride necessary to produce a complex yet smooth mezcal.El Jolgorio Mezcal BarrilAgave Type: BarrilRegion: La Compania Ejutla, Oaxaca, MexicoMaestro Mezcalero: Gregorio Y GonzaloProof: 94 (47 percent ABV)Details: Crafted using a varietal of agave that grows exclusively in hilly areas and produces a long, cylindrical plant resembling a tree.Tasting Notes: Delicate notes of fresh herbs and spices. Finishes with notes of black pepper, vanilla, citrus and apples.Pick up a bottle today!

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.

In Mexico, mezcals are distilled in an entirely natural and unhurried process, often utilizing traditions and family recipes that have been passed down for generations. The principal ingredient used in crafting mezcal the agave plant requires seven to twenty years to mature before being harvested. While a few varieties of agave have been domesticated, others must be harvested from the wild, rugged terrains of Mexicos tiny villages. As a result, a single batch of mezcal, which can produce as few as 1,000 bottles, begins with the harvesting of 10 tons of agave and can take up to 25 years to produce, from start to finish.Once the agave have been harvested, the heart of the plant, or pias, are cooked for several days in large, earthen pits lined with hot stones, and then crushed under the weight of a massive stone wheel, usually drawn by a horse or burro. After the pias are crushed, the pulp is placed in a large wooden vat, together with ambient yeast, in order to begin fermentation. After several days, expert mezcaleros determine by taste, smell and sight when the wash is ready for distillation.When the wash is ready, the mezcaleros distill it through traditional copper stills that are heated over wood fires. The journey from the farm, or hacienda, to bottle is long and arduous, but every step is conducted with the careful attention and pride necessary to produce a complex yet smooth mezcal.El Jolgorio Mezcal MexicanoAgave Type: Espadin MexicanoRegion: Santiago Matatlan, Oaxaca, MexicoMaestro Mezcalero: Valentin Cortes Y GregorioProof: 94 (47 percent ABV)Details: Crafted using a rare varietal of agave that grows in moist environments at low elevations, resulting in a plant that is high in sugars and low in impurities.Tasting Notes: Intense tropical fruits, with hints of citrus, banana and a touch of black pepper.Pick up a bottle today!

In Mexico, mezcals are distilled in an entirely natural and unhurried process, often utilizing traditions and family recipes that have been passed down for generations. The principal ingredient used in crafting mezcal the agave plant requires seven to twenty years to mature before being harvested. While a few varieties of agave have been domesticated, others must be harvested from the wild, rugged terrains of Mexicos tiny villages. As a result, a single batch of mezcal, which can produce as few as 1,000 bottles, begins with the harvesting of 10 tons of agave and can take up to 25 years to produce, from start to finish.Once the agave have been harvested, the heart of the plant, or pias, are cooked for several days in large, earthen pits lined with hot stones, and then crushed under the weight of a massive stone wheel, usually drawn by a horse or burro. After the pias are crushed, the pulp is placed in a large wooden vat, together with ambient yeast, in order to begin fermentation. After several days, expert mezcaleros determine by taste, smell and sight when the wash is ready for distillation.When the wash is ready, the mezcaleros distill it through traditional copper stills that are heated over wood fires. The journey from the farm, or hacienda, to bottle is long and arduous, but every step is conducted with the careful attention and pride necessary to produce a complex yet smooth mezcal.El Jolgorio Mezcal PechugaAgave Type: Espadin SilvestreRegion: Santiago Matatlan, Oaxaca, MexicoMaestro Mezcalero: Valentin Cortes Y GregorioProof: 96 (48 percent ABV) Details: Twice distilled in a copper pot still with pineapples, limes, oranges, plantains, apples, pears and the breast of a Guajolote (a creole turkey rooster).Tasting Notes: Bursts of citrus fruit (particularly agave and pineapple). Sweet touches of green fruits and herbs, along with a hint of cajun chicken and smoke.Pick up a bottle today!

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.