Mezcal

Agave Type: Espadn, BicuisheRegion: San Andreas, OaxacaMaestro Mezcalero: Don Valente AngelProof: 94 Proof, 47 percent ABVTasting Notes:Minerality, salinity, robust fruit. Vibrant, floral, rich character. Details: Crafted from 80 percent espadn and 20 percent semi-wild agave Bicuishe. Distilled in the San Andreas region.

Alips is a line of traditionally hand-crafted mezcals with smoky overtones produced by a socially conscious co-op of mezcaleros, seeking to stimulate the Oaxacan economy with mezcal production. Each expression features a different artisanal family producer.Nestled alongside the dusty road to the San Juan del Rio Alips destilera, wild agave tobal rise above the chaotic desert foliage. Irrigated only by the rain, the high-altitude upland plateau features a terroir that crafts the very essence of Alips Mezcals. Owned by the Cruz family, Alips Mezcals are bottled by Destilera Los Danzantes, an artisanal distillery in Santiago Matatlan, south of Oaxaca city, and distributed (in the US) by Craft Distillers. San Juan del Rio is one of the many family distilleries in rural pueblos in the state of Oaxaca, that produce mezcal.Joel Antonio Cruz produced 30,000 bottles of Alips in 2015, and after deciding to remain small scale, turned to his younger cousin Rodolfo Juan Juarez, to take over distillation for export. The youthful Maestro Mescalero handcrafts Alips in the quaint riverfront distillery. The Cruz destilera operates as a co-op and has four copper pots.San Andrs Mezcal is crafted from handcrafted from agave Espadn and Bicuishe from the San Andrs, Oaxaca region. Planted nearly 5000 feet from the ground, the soil is mostly shale, which is not the most fertile, but some agave varietals are known to flourish there. The agave are fermented with wild yeasts in cypress vats and double distilled in a copper pot still in the village of San Andrs in Xitlapehua, Oaxaca. Distillation is overseen by Maestro Mezcalero Don Valente Angel. The result is a vegetal, earthy mezcal with underlying notes of sweet tobacco, fruit. Pick up your bottle today!

Agave Type: EspadnRegion: San Baltazar, OaxacaMaestro Mezcalero: Cirilo Hernandez, Don Cosme Hernandez. Proof: 96 Proof, 48 percent ABVTasting Notes:Ash, citrus, floral, salinity. Sweet notes of fruit, herbaceousness. Details: Crafted from Espadn grown at 4,100 feet on an open hilly countryside. Fermented in old pine vats.

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!

Agave Type: EspadnRegion: Santa Ana, OaxacaMaestro Mezcalero: Hernandez Melchor Proof: 96 Proof, 48 percent ABVTasting Notes:Smoked wood, meaty notes, citrus, lime, spicy red pepper and sweet notes.Details: Crafted from agave Espadn harvested at an elevation of 4100 feet. Roasted in a pit oven, crushed using a horse drawn tahona, fermented in open pine vats, and double distilled in copper stills.

Agave Type: Espadn, Arroqueo.Region: Sola de Vega, OaxacaMaestro Mezcalero: Felix Garcia, Jesus Rios, Leonardo RojasProof: 96 Proof, 48 percent ABVTasting Notes:Vegetal, earthy notes, smoke, cocoa nibs, tobacco, fruits, cracked pepper, citrus.Details: Crafted from 80 percent espadn and 20 percent arroqueo agaves. Distilled in clay pot stills in the Sola de Vega region.

Agave Type: EspadnRegion: Santa Ana, OaxacaMaestro Mezcalero: Hernandez Melchor Proof: 94 Proof, 42 percent ABVTasting Notes:Herbaceousness, fermented fruits, smoke, mineral notes, bitter flavors.Details: Crafted from agave Espadn harvested at an elevation of 5200 feet. Roasted in a pit oven, crushed using a horse drawn tahona, fermented in open pine vats, and double distilled in copper stills.

Amars crafts award-winning terroir mezcals with a focus on having balanced, symbiotic relationships with nature. It was founded in 2010 by a group of friends who became enamored with mezcal after visiting several states in Mexico. Being firmly rooted in community and environmental sustainability, they take care to respect the land, the ecosystem, as well as each person involved in the process. They plant 10 times more agaves than they use, creating new jobs in the process and proliferating the species.The fermentation process is completely natural and chemical-free, using only 100 percent natural yeasts and bacteria and forgoing any additives. Beside collaborating with small-scale producers, always paying a fair price for the mezcal they buy, and working with Maestros Mescaleros to preserve traditions, they also donate a 15 percent share of their profits to sustainability projects that work to preserve Mexicos flora and fauna.Each village where they produce their different mezcals yields a different spirit. It isnt just the terroir that contributes to this diversity, but varying traditions and practices as well. In this way, the contribution of the earth as well as each person involved in the process remains unspoiled and intact and can be tasted in each sip. The Amars Cupreata Mezcal was made from Cupreata agaves in the region of Mazatln, Guerrero, using 13-year-old agaves from the Madre del Sur mountains. A conical earth oven is employed and ayacahuite (white pine) vats are used for fermentation. This double-distilled spirit is bottled at 86 proof under the watchful eye of Maestro Mescalero Don Faustino Robledo.Get your bottle today!

Amars crafts award-winning terroir mezcals with a focus on having balanced, symbiotic relationships with nature. It was founded in 2010 by a group of friends who became enamored with mezcal after visiting several states in Mexico. Being firmly rooted in community and environmental sustainability, they take care to respect the land, the ecosystem, as well as each person involved in the process. They plant 10 times more agaves than they use, creating new jobs in the process and proliferating the species.The fermentation process is completely natural and chemical-free, using only 100 percent natural yeasts and bacteria and forgoing any additives. Beside collaborating with small-scale producers, always paying a fair price for the mezcal they buy, and working with Maestros Mescaleros to preserve traditions, they also donate a 15 percent share of their profits to sustainability projects that work to preserve Mexicos flora and fauna.Each village where they produce their different mezcals yields a different spirit. It isnt just the terroir that contributes to this diversity, but varying traditions and practices as well. In this way, the geographical specifics and unique contribution of each person involved in the process remain intact and can be tasted in each sip. Amars Espadn Mezcal was made from Espadn agaves from the hills that surround the distillery in the region of San Juan Del Ro, Oaxaca. The agaves have taken 10 years to fully mature. The roasting takes place in conical stone ovens over 5 days and pine wood vats are used for fermentation. Maestro Mescalero Laajsh Doob oversees the process every step of the way: from the fermentation to the double distillation, until it is finally bottled at 82 proof.Pick your bottle up today!

Casamigos is a tequila house founded by George Clooney and Rande Gerber, and Mike Meldman in 2013. It was later purchased by Diageo for up to $1 billion in 2017. The name Casamigos is derived from the Spanish words "casa" and "amigos," house and friends, essentially "house of friends. The brainchild was born in Cabo San Lucas, where Gerber and Clooney were building their vacation homes and sampling tequilas. Essentially living the life of millionaires. Clooney brought up the idea of crafting their own tequilas, and they eventually commissioned a distillery in Jalisco, Mexico to produce a tequila that tasted great and didnt burn going down and gave little hangover the next day. The duo also wanted people to be able to drink it straight or with ice. After ordering a thousand bottles per year while sampling from the distillery over a span of two years, the distillery required them to get a business, eventually turning the private tequila house public.In Mexico, tequila distilleries are identified by their NOM, a number given by the Mexican Government to identify legal entities that produce tequila. Casamigos is produced at the Productos Finos de Agave; NOM 1416, the same distillery that makes well-known brands like Avion (the tequila created by the Entourage crew) and Clase Azul.Casamigos Joven Mezcal is handcrafted in Oaxaca, Mexico by a 4th generation family of Mezcaleros using 100 percent Espadin agaves. Every one of the bottles is hand crafted using a unique process insuring no two bottles will ever be the same. Expect balanced and elegant notes of, pomegranate, banana and mango.Pick up your bottle today!

Launched in 2015 by Margarita Blas and her son Carlos Mendez Blas, Cruz de Fuego is based in Santiago Matatlan, Oaxaca, and produces mezcal in a certified artisanal, traditional way, embracing everything that sets mezcal apart from other spirits. Agaves are at the center of this where other sources of fermentables (grains, fruit, sugar cane) take a mere couple of months to mature, some agave variants may take up to 25 years!The agaves are roasted underground for 5 days in conical stone-lined ovens, covered with dirt. The cooked agaves are then milled using a stone wheel, pulled by a horse. They are then left in open-air wooden barrels, where wild fermentation takes place, before being distilled twice in wood-fired copper stills. The respect for the land and tradition has paid off and their products have received multiple awards, the coveted "Double Gold" at the San Francisco World Spirits Competition among them.The Mezcal Espadin expression follows that traditional process and is made using 7- to 10-year-old agaves. It is bottled at 90 proof and features an exquisitely light, sweet, vegetal and floral profile. The unique and eye-catching fabric labels honor the Oaxacan textile tradition.Get one of these beautiful bottles today!

Agave Type: ArroqueoRegion: Valles Centrales, Oaxaca Maestro Mezcalero: FlorencioDon Lencho Laureano Carlos Sarmiento and Luis Carlos Vasquez Proof: 98 Proof, 49 percent ABVTasting Notes: Luscious cantaloupe, baking chocolate, vegetal notes, reminiscent of fresh green beans, with savory medium to long finish.Details: Crafted from semi-wild agave Arroqueo, this limited edition expression is dedicated to Thor Heyerdahl. roasted in a conical pit over hot rocks, buried with earth for three days, open air fermentation, twice-distilled slowly in an ancient bamboo clay still method. Only 360 bottles made.

Agave Type: AzulRegion: Valles Centrales, Oaxaca Maestro Mezcalero: Paciano Cruz Nolasco Proof: 94 Proof, 47 percent ABVTasting Notes: Creamy mouth feel with bright citrus notes and dried bananas. A sweet green herbaceous, wet stone quality with a touch of white peppercorn and a medium long finish. Details: Earth-roasted, fermented with airborne microbes, twice distilled, unblended the original, centuries-old Oaxacan, hand-crafted way.

Agave Type: Barril Region: Valles Centrales, Oaxaca Maestro Mezcalero: Florencio Don Lencho Laureano Carlos Sarmiento. Proof: 98 Proof, 49 percent ABVTasting Notes: Spicy, floral carnation, tropical aromatics of gardenia and jasmine, ripe pear, dark fig, notes of wet green hay and forest floor. On the palate is caramel, round, soft, gentle, full-bodied notes. Roasted root vegetables, umami, terracotta, slate-like minerality and a touch of salinity.Details: made from semi-wild maguey Barril (the biggest of the Tobasiche, Madrecuishe, Cirial, Larga family). Roasted in a conical pit over hot rocks, buried under a cap of earth for three days, open-air fermentation for thirty days, double distilled with a bamboo clay still, the centuries-old Oaxacan organic, hand-crafted way.

Agave Type: EspadnRegion: Valles Centrales Maestro Mezcalero: Faustino Garcia VasquezProof: 82 Proof, 46 percent ABVTasting Notes: Medium nose, complex flavors, citrus. A long, smooth finish with overtones of mint.Details: Produced in a desert/tropical micro-climate at 5052 ft. Crafted from 7 to 8-year old agave Espadn, roasted with Mezquite, and oak wood for 4-5 days. Distilled in a copper pot still.

Agave Type: EspadnRegion: Oaxaca Maestro Mezcalero: Unkown Proof: 90 Proof, 45 percent ABVTasting Notes: Floral with hints of vanilla, citrus, tropical notes of pineapple. A bit of a caramel or butterscotch. Slight salinity. Details: Crafted from agave Espadn, roasted for 7-15 days using oak wood. Distilled using a copper pot still.

Agave Type: MadrecuixeRegion: San Luis Del Rio, Oaxaca Maestro Mezcalero: Paciano Cruz NolascoProof: 94 Proof, 47 percent ABVTasting Notes: Banana leaf, green papaya, just-mown alfalfa, tarragon and fresh cut bamboo, give way to circus peanuts and sweet, fresh-forward tropical fruits of mango, pineapple and chicozapote. This extremely rare wild mezcal is silky, elegant, medium-bodied, with a long, dry, clean, dusty finish.Details: This special limited edition is crafted in the remote San Luis del Rio, Oaxaca. The wild, tall cylindrical Madrecuixes are matured for 10-15 years. Earth-roasted, open-air fermented, twice distilled,and unblended the original, centuries-old Oaxacan, hand- crafted way.

Agave Type: EspadnRegion: Valles Centrales, Oaxaca Maestro Mezcalero: FlorencioDon Lencho Laureano Carlos Sarmiento and Luis Carlos VasquezProof: 98 Proof, 49 percent ABVTasting Notes: Floral essence, vanilla, figs, burnt honey, a hint of lemon. Deep, warm, and sweet to the finish. Details: Crafted from 8-10 year old agave Espadn, roasted with Mezquite, Huamuchil, and Eucalyptus wood. Distilled in a copper pot still.

Agave Type: Papolote Region: Mixteca Alta, Oaxaca Maestro Mezcalero: Aurielo Gonzalez TobonProof: 94 Proof, 47 percent ABVTasting Notes: floral spirit, forward with spicy carnation and lilac balancing perfectly ripe, tropically sweet fruit. It has crisp citrus notes, yet is creamy, round and soft in the mouth, almost like a fresh queso de cabra (goat cheese), and finishes with a delightful finesse, remarkable complexity, and a memorable minerality. Details: The twelve to eighteen year old corazones (hearts) are roasted in an earthen horno (oven) below ground, fermented open air with ambient yeasts, and distilled to proof one time, but passing through copper plates, in a resaque (also known as reflux) style alembic still.

Agave Type: EspadnRegion: Valles Centrales, Oaxaca Maestro Mezcalero: FlorencioDon Lencho Laureano Carlos Sarmiento and Luis Carlos VasquezProof: 98 Proof, 49 percent ABVTasting Notes: Basil, lemon, ocean, fruit, smoke, salinity, a hint of chicken. Details: Crafted from (double distilled) Minero Mezcal, then triple distilled in a clay pot still with wild mountain apples, plums, big red plantain bananas, pineapples, almonds, uncooked white rice, and a whole chicken breast, which is suspended by strings in the still for 24 hours.

Agave Type: EspadnRegion: Mixteca Alta, Oaxaca Maestro Mezcalero: Roberto Gutierrez RamirezProof: 96 Proof, 48 percent ABVTasting Notes: vibrant, sweet nose of papaya, ripe peaches. Sweet and floral on the palate with roses andviolets, followed by pepper and herbaceous notesof Hoja Santa and refreshing eucalyptus. Details: Crafted in the remote Northern Mixteca Alta. Roasted using oak and Tepehuaje wood, hand milled and distilled using galvanized steel and clay stills.

Agave Type: EspadnRegion: Valles Centrales Maestro Mezcalero: Paciano Cruz NolascoProof: 87 Proof, 47 percent ABVTasting Notes: Spicy, fruity and smoky, citrus, tropical fruits, peppercorn, herbaceous notes, smooth, creamy, and warming, clean finish.Details: Crafted from 7 to 8-year old agave Espadn, roasted with Mezquite, Quebrachi, and Huamuchil wood for 3-8 days. Crushed using a horse drawn tahona. open-vat fermentation. Distilled in a copper pot still.

Agave Type: EspadnRegion: Sierra Norte, Oaxaca Maestro Mezcalero: Espiridion Morales LuisProof: 96 Proof, 48 percent ABVTasting Notes: Light on the nose with citrus overtones. Roasted pear, tropical fruit, spice and wood with a clean dry finish.Details: Crafted from 8-10 year old agave Espadn, roasted with Mezquite, and oak wood for 4-8 days. Distilled in a copper pot still.

Agave Type: TobalRegion: Sierra Norte, Oaxaca Maestro Mezcalero: UnkownProof: 90 Proof, 45 percent ABVTasting Notes: Sweet, fruity nose, with a mango and cinnamon taste and long, extra smooth finish. Details: Crafted from agave Tobal, roasted for 30 days using oak wood. Distilled using a copper pot still.