Mezcal

Agave Type: Mexicano, EspadinRegion: Llano Grande, JaliscoMaestro Mezcalero: Don Alberto HernndezProof: 91 Proof, 45.5 percent ABVTasting Notes: complex notes of fruit, spice and herbs, sweet spice.Details: The agave in this Raicilla is roasted over a wood fired adobe oven. Twice distilled through a copper Philippino still and a hollowed out tree trunk. Certain batches of this raicilla are an ensamble; a mixture of agave Rhodecantha and and Angustifolia

Agave Type: MaximilianaRegion: Mascota, JaliscoMaestro Mezcalero: Don Ruben Pea Proof: 84 Proof, 42 percent ABV Tasting Notes: Fruits, lemons, limes. Deep spice, minerality.Details: The agave are cultivated from seeds, harvested, and roasted in a wood fired adobe oven, fermented using wild yeast a distilled through an arabic-philippino still.

Agave Type: EspadnRegion: Zapotitlan de VadilloMaestro Mezcalero: Don Macario PartidaProof: 94 Proof, 47 percent ABV Tasting Notes: Smooth sweet flavors, fruit elements, earthiness and vibrant, soft floral notes.Details: The agave is roasted in an earthen oven and it is then distilled twice in a philippino style still made from clay pots.

Owned by Jaim and Gustavo Muoz, identical twins, and proprietors of five restaurants in Mexico including the well-known Los Danzantes in Oaxaca, an authentic Oaxacan restaurant emphasizing regional cuisine. Los Nahuales Reposado, also known as Los Danzantes Reposado, is distilled by Mezcalera Karina Abad Rojas at the Dstileria Los Danzantes in Santiago Matatlan. Just south of Oaxaca city, Santiago Matatlan is the world capital of mezcal. The mezcaleras behind the scenes have been making mezcal for generations, but the Los Danzantes brand was founded in 1997. In 1997, the Muoz siblings acquired a small artisan distillery in Santiago Matatlan, near Oaxaca city, in order to provide their restaurants with a dependable, quality source of mezcal. They hired Hector Vasquez de Abarca in 2004 to oversee the Danzantes distillery. Hector fused tradition and innovation in his methodology, and Karina Abad Rojas- a trained lab chemist- was brought on board in 2009, to oversee the expansion of the distilleries, making Los Danzantes and Alipus Mexicos top artisan mezcals.In 2013 Enrique Pea Nieto, President of Mexico, awarded Grupo Los Danzantes with the annual National Quality Award. Los Danzantes/Los Nahuales has been highly regarded as the finest mezcal in production to this day. Los Nahuales is crafted using traditional, highly authentic artisanal methods. After being matured for about 10 years, the agave are roasted in a ground fire pit, above mesquite wood, giving Los Nahules its signature pronounced smoky flavor. The fermented agave is then distilled along with all of its fibers and solids, infusing the mezcal with a more intense character than that of tequila, which is distilled after filtering out any solids. Mezcals have a more complex vegetal character, rich in the essence of the agave. 66 percent of this reposado is aged in French Oak barrels, and 33 percent is aged in American White Oak. After 9 months resting in these barrels, this mezcal is then bottled. This Los Nahuales Mezcal is bursting with flavor, defined by beautiful oak overtones, from their rest in French oak barrels.Get your bottle today!

Mezcal Los Siete Misterios was born in 2010 after a trip, where the brand founders were inspired by the passion, traditions and culture of Mexico that go into making this distilled spirit. With the vision of preserving the ancient traditions of mezcal making, the brand works with some of the best mezcaleros and the Oaxacan communities to offer the finest product. These spirits are hand-crafted in limited batches, and only using traditional methods, safeguarding the heritage of the craft. The brand specializes in young mezcal of varying alcoholic content, which must be made only using 100 percent natural agave sugars that come from ripe plants. Every small detail counts when making the highest quality mezcals, and the process starts with selecting the mature agave plants for harvesting. The agave hearts are cooked in underground ovens over wood fire for three to five days, and then cut into small pieces with a machete, and crushed manually or in a traditional mill pulled by a horse. The ground agave is left in huge wooden barrels to ferment naturally, with no yeast added, and the result is distilled twice in a traditional pot still. Los Siete Misterios mezcaleros produce a wide range of mezcals, which are divided into two lines, artisanal mezcal, which is distilled in copper pot stills, and ancestral, which is made using traditional clay pot stills.Doba-Yej is the first Los Siete Misterios mezcal distilled in a copper still. This mezcal was made with the aim of creating a balanced expression that can be enjoyed straight or in a cocktail. Doba-Yej is Zapotec for agave Espadin. Each batch of this artisanal mezcal is made by a different mezcalero, and may come from either Santiago Matatlan or San Luis del Rio. The details about producer are available on each bottle.Grab your bottle today!

Madre Mezcal is created at the Garcia Morales Ranch, nestled in the rolling hills of the Oaxacan Sierra. Produced by Jose Garcia Morales and his family, this blended mezcal is a traditional Zapotec recipe. Handmade in the hills of San Dionisio, Oaxaca, the family has been cultivating agave on their land in Oaxaca for centuries, creating high quality, small-batch artisanal mezcal.Madre Mezcal is distilled from agave Espadin and agave Cuishe using a family heirloom copper pot still. These agaves are roasted in an earthen pit, before being fermented with local well-water and wild mountain yeast. Madre has a hint of sweet smoke accentuated by earthy herbal notes of sage, and minerals on the palate, followed by a lingering floral finish.Agave Cuishe (or Cuixe) is a wild agave in the Karwinskii family that includes Madre-cuishe and Barril. It grows in a cylindrical, stalk-shaped pia, with leaves spreading at the top. Its often slightly smaller than Madre-cuishe, and yields intensely flavored mezcal with high minerality and spice notes. Pick up your bottle today!

Madre Mezcal is created at the Garcia Morales Ranch, nestled in the rolling hills of the Oaxacan Sierra. Produced by Jose Garcia Morales and his family, this blended mezcal is a traditional Zapotec recipe. Handmade in the hills of San Dionisio, Oaxaca, the family has been cultivating agave on their land in Oaxaca for centuries, creating high quality, small-batch artisanal mezcal.Madre Mezcal is distilled from agave Espadin and agave Cuishe using a family heirloom copper pot still. These agaves are roasted in an earthen pit, before being fermented with local well-water and wild mountain yeast. Madre has a hint of sweet smoke accentuated by earthy herbal notes of sage, and minerals on the palate, followed by a lingering floral finish.Agave Cuishe (or Cuixe) is a wild agave in the Karwinskii family that includes Madre-cuishe and Barril. It grows in a cylindrical, stalk-shaped pia, with leaves spreading at the top. Its often slightly smaller than Madre-cuishe, and yields intensely flavored mezcal with high minerality and spice notes. Pick up your bottle today!

Marca Negra was founded in 2010 with the mission of promoting the best authentic mezcal, and sources its spirits from some of Oaxacas most talented mezcaleros. In pursuit of its mission, Marca Negra works closely with its producers, who make their mezcals in the traditional way at their family palenques. The brands philosophy is to give the distillers freedom to make the spirit the way they want it to be, which results in an incredibly diverse and modern range of authentic mezcals. In 2017, Marca Negra partnered up with Phillips Distilling Company, which was expanding its portfolio in response to the markets growing demand for mezcal. Mezcal is a traditional Mexican spirit, made of only agave and water. Most of mezcal is made in the state of Oaxaca. Usually hand-crafted by small-scale producers, who use methods that have been passed down from generation to generation, mezcal is a very diverse spirit, which is traditionally drunk straight, but also does well in a cocktail. Mezcal is produced from more than 30 different types of agave, with Espadin being one of the most commonly used varieties. When the plants are harvested, their hearts (pias) are extracted, and then slow roasted for several days, often in traditional pit ovens, which gives the end product its distinctive smoky flavor. The roasted agave hearts are milled or crushed, mixed with water and left to ferment in large barrels. The liquid is then double distilled in copper or clay pot stills, and bottled as mezcal joven or put into barrels to age. Marca Negra Espadin Mezcal is a premium young mezcal (mezcal joven), handcrafted in small batches by best Oaxaca distillers. This fully organic expression is produced from 100 percent Espadin agave, using traditional methods, and adjusted to the taste of its distiller. The unique bottle with a black handprint features the signature of the distiller and details about the batch.Grab your bottle today!

Based in Minneapolis, Minnesota, Phillips Distilling Company has been producing high-quality spirits and popular brands since 1912. They take pride in being one of Americas oldest family-owned spirits companies, producing an independent, high-quality, and diverse portfolio of premium spirits with an unending passion. In recent years, Phillips has expanded their portfolio to include a variety of specialty drinks, including Revel Stoke Spiced Whisky (the original spiced whisky), Gin-Ka (a combination of gin and vodka), Phillips Union Whiskey, the 100 proof series of Schnapps (Hot, Blue, and Root Beer), and vodka such as UV Vodka and the handcrafted and organic Prairie Vodka, as well as an Herbal liqueur. The Marca Negra brand features a lineup of premium traditionally-produced mezcal. Crafted in San Luis Del Rio, Mexico, this expression uses tobal agaves, a smaller variant that has a higher sugar content. The proof varies from batch to batch but constantly hovers around the higher 100-proof mark. While stronger, the spirit still retains its tropical fruitiness, smoothness, and complexity.Grab your bottle today!**Please note that ABV for this product may vary.

Agave Type: Espadn Region: Santiago Matatlan Maestro Mezcalero: Juan Jose MendezProof: 80 Proof, 40 percent ABVTasting Notes: Layers of flavor, light spicy caramel sweetness.Details: Artisinally crafted in small-batches from 100 percent Agave Espadn. Double-distilled, and aged for 16 months in new, lightly toasted American white oak barrels.

Agave Type: Espadn Region: Santiago Matatlan, Oaxaca Maestro Mezcalero: Juan Jose MendezProof: 80 Proof, 40 percent ABVTasting Notes: Delicate smoky flavor with sweet, flowery, spicy notes and a long finish. Details: Artisinally crafted in small-batches from 100 percent Agave Espadn. Double-distilled.

Agave Type: Espadn Region: Santiago Matatlan, Oaxaca Maestro Mezcalero: Juan Jose MendezProof: 80 Proof, 40 percent ABVTasting Notes: Balanced and refined taste with floral, vanilla flavors and a hint of oak. Details: Artisinally crafted in small-batches from 100 percent Agave Espadn. Double-distilled, and aged for 8 months in new, lightly toasted American white oak barrel.

Agave Type: Cenizo (Tobal)Region: Xochipala, GuerreroMaestro Mezcalero: Don Oscar ObregonProof: 90 Proof, 45 percent ABVTasting Notes: Tropical fruits, papaya, subtle smoke.Details: Leyenda Guerrero is from wild agave Cupreata that grow in a grove of oak trees. They take 7-10 years to mature.

Agave Type: EspadnRegion: Nombre de DiosMaestro Mezcalero: Ventura GallegosProof: 84 Proof, 42 percent ABVTasting Notes: Lemongrass, herbs, sweet cane sugar, citrus and herbaceous flavors.Details: A certified trade mezcal distilled from 9-year-old farm-grown agave, and distilled in copper pot stills.

Agave Type: EspadnRegion: Las Margaritas, OaxacaMaestro Mezcalero: Petronilo Rosario AltamiranoProof: 90 Proof, 45 percent ABVTasting Notes:Smoke, vanilla, burnt sugar, and lemon. Details: Crafted from 100 percent agave Espadn, twice distilled in copper pot still in Las Margaritas, Oaxaca.

Real Minero is a family-operated producer of mezcal that is famed in Mexico and over the globe as one of the finest producers of the spirit. They are based in Santa Catarina Minas, where they employ traditional practices in making only around 300 liters of mezcal per month. They started distilling in the 1970s but the family has been involved in the farming of agaves far longer. Their mezcal is certified organic and they participate in programs that deal with agave reforestation. They have played a large role in bringing back several types of agaves that were thought to be extinct. Today, Edgar Angeles has had the baton passed to him by his late father Don Lorenzo Angeles and continues making the finest mezcal.Their mezcal is made in small batches using small 70-liter clay pot stills. The Mezcal Real Minero Largo is crafted by Mezcalero Edgar Angeles from 100 percent 14-year-old Largo agaves, which is an extremely rare species of the Karwinski family. The spirit is rested in glass before being bottled, which softens the profile considerably. Its fruity and tropical, yet delicate and mineral-rich a beautiful, premium spirit that is laced with tradition.Grab one of these rare bottles today!

Agave Type: Espadn Region: San Cristobal Lachirioag, OaxacaMaestro Mezcalero: Elisandro Gonzalez-MolinaProof: 94 Proof, 42 percent ABVTasting Notes: Light on the nose with a smooth long lasting citrus and fruitiness in the tongue. Subtle flavors of smoke. Details: Crafted from 10-year-old agave Espadn cultivated in Tosbas nurseries, roasted in an earthen pit lined with river stones and fired by hot wood coals.

Agave Type: EspadnRegion: San Cristobal Lachirioag, OaxacaMaestro Mezcalero: Elisandro Gonzalez-MolinaProof: 92 Proof, 46 percent ABVTasting Notes: Robust on the nose with notes of almonds, basil, chocolate.Details: Tosba Pechuga is triple distilled with a combination of wild pineapple, bananas, wild apples, rice, and a wild turkey breast.

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.Mezcal Tosba was founded by two cousins living as migrants in Silicon Valley, CA in the late 1990s. Their goal was to reinvigorate disappearing mezcal production, introducing traditional, and sustainable, generations-old harvesting and distillation methods from Cajonos-Villa Alta.Tosba Tobala Mezcal is handcrafted in the San Cristobal Lachirioag region of Oaxaca by Maestro Mezcalero Elisandro Gonzalez-Molina. The mezcal is made from wild Tobal agave cultivated in Tosbas nurseries, roasted in an earthen pit lined with river stones and fired by hot wood coals. You can expect smooth, sweet flavors of orchard fruits and dose of smoke.Pick up your Tobala Mezcal today!

Situated along the banks of the Rio Atoyac River in the tiny village of Candelaria Yegol (est. population 254), Aquilino Garcia Lopez is hard at work examining the Espadin agave maturing on his estate. His farm, which is situated over 3,500 feet above sea level, is surrounded by the Sierra Sur mountains and enjoys an intensely warm, dry climate along with a nutrient-rich soil, making it perfect for the maturation and cultivation of flavorful Espadin agave. The estate was constructed fifteen years ago, says Aquilino, by "my grandfather, father and me"(Aquilino is a third-generation mezcalero).After the natural spring waters of the Rio Atoyac River have nourished his agave for nearly a decade, Aquilino searches for the most ripe and flavorful agave growing on his plantation. Then, he harvests the agave by hand and removes their hearts, or pias, which he takes back to his distillery (the distillery doubles as his home). The pias are then cooked in an earthen oven that was built into the ground and is completely exposed to the elements. The heat from the oven caramelizes the pias natural sugars and gives the pias a slightly smoky aroma and flavor profile. Once the pias have been roasted, they are crushed under the weight of a traditional stone wheel that is pulled by a mule (a full oven of agave will take the mule approximately four or five days to crush). The remaining agave pulp and juices are placed into tanks made of pine wood and fermented using natural, airborne yeasts for approximately one week the actual length varies depending on the temperature at the time.In order to craft Mezcal Vago Cuixe, Aquilino harvests wild Cuixe agave. Cuixe agave are known for their height, shape and flavor profile they grow up to 10 feet fall and resemble long tree trunks with narrow pias situated at the top of the agave. In addition, the pias have sugar levels around 25 percent, making them incredibly sweet and flavorful. Once the agave have matured for 13 to 15 years, Aquilino roasts the trunk of the plant together with the pia for approximately four days. The agave pulp from the Cuixe agave is mixed together with a small portion of the agave pulp from the Espadin agave, and fermented using natural yeasts. Then, the wash is twice distilled before each batch is bottled by hand. Mezcal Vago Cuixe has an aroma of bananas, coconuts and tropical fruits. The aroma gives way to notes of smoke and pine on the palate, and leads to a dry, slightly sweet finish. Each Mezcal Vago represents a unique expression of Mexicos terrior, and is made in a time-honored, traditional fashion by a single distiller who has studied the craft since childhood. Pick up a bottle of each today!

Situated along the banks of the Rio Atoyac River in the tiny village of Candelaria Yegol (est. population 254), Aquilino Garcia Lopez is hard at work examining the Espadin agave maturing on his estate. His farm, which is situated over 3,500 feet above sea level, is surrounded by the Sierra Sur mountains and enjoys an intensely warm, dry climate along with a nutrient-rich soil, making it perfect for the maturation and cultivation of flavorful Espadin agave. The estate was constructed fifteen years ago, says Aquilino, by "my grandfather, father and me" (Aquilino is a third-generation mezcalero).After the natural spring waters of the Rio Atoyac River have nourished his agave for nearly a decade, Aquilino searches for the most ripe and flavorful agave growing on his plantation. Then, he harvests the agave by hand and removes their hearts, or pias, which he takes back to his distillery (the distillery doubles as his home). The pias are then cooked in an earthen oven that was built into the ground and is completely exposed to the elements. The heat from the oven caramelizes the pias natural sugars and gives the pias a slightly smoky aroma and flavor profile. Once the pias have been roasted, they are crushed under the weight of a traditional stone wheel that is pulled by a mule (a full oven of agave will take the mule approximately four or five days to crush). The remaining agave pulp and juices are placed into tanks made of pine wood and fermented using natural, airborne yeasts for approximately one week the actual length varies depending on the temperature at the time.In order to craft Mezcal Vago Elote, Aquilino distills the fermented mash twice before infusing it with roasted corn using a secret method that has been passed down in his family for generations. The corn, which Aquilino also sources from his own farm, adds a touch of sweet roasted nuts and doughy bread to the mezcal. After the mezcal has been infused with the corn, Aquilino distills it a third time and then allows the mezcal to rest in stainless steel tanks for sixty to ninety days. Mezcal Vago Elote has an aroma of smoky corn and minerals. The aroma opens up to notes of woody spices, honey, green tropical fruits and smoky oak, which lead to a minty finish that has a touch of papaya fruit and roasted nuts.Each Mezcal Vago represents a unique expression of Mexicos terroir, and is made in a time-honored, traditional fashion by a single distiller who has studied the craft since childhood. Pick up a bottle of each today!

Situated along the banks of the Rio Atoyac River in the tiny village of Candelaria Yegol (est. population 254), Aquilino Garcia Lopez is hard at work examining the Espadin agave maturing on his estate. His farm, which is situated over 3,500 feet above sea level, is surrounded by the Sierra Sur mountains and enjoys an intensely warm, dry climate along with a nutrient-rich soil, making it perfect for the maturation and cultivation of flavorful Espadin agave. The estate was constructed fifteen years ago, says Aquilino, by "my grandfather, father and me" (Aquilino is a third-generation mezcalero).After the natural spring waters of the Rio Atoyac River have nourished his agave for nearly a decade, Aquilino searches for the most ripe and flavorful agave growing on his plantation. Then, he harvests the agave by hand and removes their hearts, or pias, which he takes back to his distillery (the distillery doubles as his home). The pias are then cooked in an earthen oven that was built into the ground and is completely exposed to the elements. The heat from the oven caramelizes the pias natural sugars and gives the pias a slightly smoky aroma and flavor profile. Once the pias have been roasted, they are crushed under the weight of a traditional stone wheel that is pulled by a mule (a full oven of agave will take the mule approximately four or five days to crush). The remaining agave pulp and juices are placed into tanks made of pine wood and fermented using natural, airborne yeasts for approximately one week the actual length varies depending on the temperature at the time.In order to craft Mezcal Vago Espadin, Aquilino distills the fermented mash twice through a 200-liter copper-pot still. The mezcal is then allowed to rest for two to three months in stainless steel tanks before it is triple filtered and bottled by hand. Each bottle of Mezcal Vago Espadin takes roughly 16.5 pounds of agave to make and each batch produces fewer than 1000 bottles. Mezcal Vago Espadin has a light aroma of sweet potatoes, citrus and flint. The aroma opens up to notes of anise, bananas and plantains, and ends with a caramel, woody finish.Each Mezcal Vago represents a unique expression of Mexicos terroir, and is made in a time-honored, traditional fashion by a single distiller who has studied the craft since childhood. Pick up a bottle of each today!

Situated along the banks of the Rio Atoyac River in the tiny village of Candelaria Yegol (est. population 254), Aquilino Garcia Lopez is hard at work examining the Espadin agave maturing on his estate. His farm, which is situated over 3,500 feet above sea level, is surrounded by the Sierra Sur mountains and enjoys an intensely warm, dry climate along with a nutrient-rich soil, making it perfect for the maturation and cultivation of flavorful Espadin agave. The estate was constructed fifteen years ago, says Aquilino, by "my grandfather, father and me" (Aquilino is a third-generation mezcalero).After the natural spring waters of the Rio Atoyac River have nourished his agave for nearly a decade, Aquilino searches for the most ripe and flavorful agave growing on his plantation. Then, he harvests the agave by hand and removes their hearts, or pias, which he takes back to his distillery (the distillery doubles as his home). The pias are then cooked in an earthen oven that was built into the ground and is completely exposed to the elements. The heat from the oven caramelizes the pias natural sugars and gives the pias a slightly smoky aroma and flavor profile. Once the pias have been roasted, they are crushed under the weight of a traditional stone wheel that is pulled by a mule (a full oven of agave will take the mule approximately four or five days to crush). The remaining agave pulp and juices are placed into tanks made of pine wood and fermented using natural, airborne yeasts for approximately one week the actual length varies depending on the temperature at the time.In order to craft Mezcal Vago Mexicano, Aquilino harvests mature Mexicano agave, which grow naturally in the village of Candelaria Yegol. Aquilino finds the agave by hiking through the mountains of the Sierra Sur and identifying the agave growing in the valleys and forests of the region. Once he harvests the wild agave, he hand-selects each pia used to create Mezcal Vago Mexicano based on its maturity and flavor profile. The pias from the Mexicano agave are mixed with the pias from the Espadin agave, and are then roasted together. Much like Mezcal Vago Elote, Mezcal Vago Mexicano is made by fermenting the juices of the pias using natural yeast and distilling them twice through Aquilinos 200-liter copper-pot still. Mezcal Vago Mexicano has an aroma of peaches and cinnamon, that lead to hints of tang, toasted vanilla and caramel. Each batch of Mezcal Vago Mexicano yields as few as 150 bottles, and Aquilino produces only three to four batches each year.Each Mezcal Vago represents a unique expression of Mexicos terroir, and is made in a time-honored, traditional fashion by a single distiller who has studied the craft since childhood. Pick up a bottle of each today!

Vago is about searching for small-batch mezcaleros that have been perfecting their craft for generations in the mountainous region of Southern Oaxaca. It all started with a Mexico trip by two longtime friends, Judah Emanuel Kuper and Dylan Sloane. There they came upon a spontaneous street party, and with it mezcal. Long story short: They fell in love with Oaxaca and the traditional spirit, and Judah ended up opening a beach bar there.He soon met his future wife as well, and as fate would have it she came from a family with 500 years of mezcal-producing tradition. By the time they were married, Judah was an expert in everything mezcal and teamed up with his old friend Dylan to form Vago, an operation that aims to seek extraordinary mezcal and share it with the world.Ensamble Olla En Barro comes from the palenque of Salomn Rey Rodriguez or "To Rey" (Uncle Rey), from the Sola de Vega region. "Olla de Barro" are clay pots used in the distillation of the local mezcal. He cultivates more than 15 agave varieties, blending them together when they have reached maturity. Each batch is therefore a combination of different agave species and varies slightly. Naturally, the entire production process is traditional and involves the whole family. There are no additives as well, a point that is driven home by the label, as it contains plentiful information about the production process, region, agaves, batch size, and more.Grab a bottle now!