A beautiful expression of 100% Espadin Agave from the area of Santiago Matatlan. On the nose, subdued smoke lays the groundwork for vegetal ripeness and floral notes. On the palate, bright acidity and 45% ABV balance with layers and layers of flavor: lemongrass, damp earth and dense clay/mineral are coated by rich body and silky texture.

Comprised of 90% Espadín and 10% Barril agaves, this mezcal is delightfully mild, floral and fruity (pineapple, banana). Banhez Ensemble is perfect for first-time mezcal tasters.

Comprised of 100% Tepeztate agave (which can take up to 25 years to mature), this rare bottling of this unique agave species yields a flavor rich in smoke and terroir driven earthiness, with a green pepper vegetal nose, soft green apple fruitiness, and notes of citrus zest.

Bozal Pechuga has a rich mouthfeel with flavors of roasted fruit, subtle minerality, and a slight smokiness, finishing dry on the back of the palate. -MezcalReviews.com

Cuentacuentos Coyote en Barro is produced by Ángel Cruz Robles in a forest outside of Sola de Vega, Oaxaca. Ángel’s technique imparts a caramel flavor that does not overpower agave Coyote’s inherent earthiness.

Cuentacuentos Cuish is produced by Maximiliano “Serafin” García Gerónimo outside of San Dionisio Ocotopec. The flavor profile of this mezcal is a perfect expression of agave Karwinskii: fresh, vegetal, green and bright.

Serafín's mezcals, made in the artisanal style, on a small hillside outside of San Dionisio Ocotopec, faithfully honor their constituent agaves. His cuish is no exception. This distillation's flavor profile is why we love mezcals made from Agave karwinskii: it is fresh, vegetal, green and bright—no unwanted aromatics, no untoward flavors, no compromises.

Cuentacuentos Tepeztate is produced by Maestra Mezcalera Alejandrina Aragón Hernandez in a valley outside of Santa Maria Zoquitlán. This mezcal has notes of melon, tropical fruits and honey on the palate.

Don Amado Rustico is a strong Espadin mezcal that is made in Santa Catarina Minas. It has notes of fruit, minerals, and clay.

Durango is the most north-eastern state in the Mezcal DO area, and is known for its wild but abundant Agave Durangensis, known locally as Cenizo ("ash", because of the colour). Maestro Mezcalero Uriel Simental follows the traditional method of production, using a horno de tierra, tahona, natural fermentation, and small scale distillation in copper pot stills. The flavour profile obtained is fruity and zinging, with hints of tropical fruit, citrus (pomelo), and tamarind, underpinned with a little smokiness and pine notes. When it hits the palate it explodes with these fruity vibrant notes, and has a textured feeling in the mouth. The finish is fresh and fruity.

Two species of agave are used to produce Derrumbes Michoacan: agave Cupreata brings mature fruit aromas, while agave Cenizo brings more herbal notes. Cooked in an underground stone pit using black oak, Derrumbes Michoacan is fermented in underground tanks lined with pine wood which adds to the herbal character. True to the tradition of mezcal production in this area, Derrumbes Michoacan is distilled using the Filipino method, which predates copper-pot distillation. This technique requires the body of the still to be made from wood, with the alcohol vapours condensed by a copper pot full of water that sits at the top of the trunk. This process adds to the unique character of Derrumbes Michoacan, which after distillation is 46% ABV and is rested in large glass bottles before the final bottling.

This majestic ensemble comes from one of the appellation’s most undiscovered territories. It is also one to cherish as it represents a rare opportunity to explore an area with complex violence problems which make it hard to visit. Maestro mezcalero Cuauhtémoc Jaquez delivers a stunning ensemble with a blend of 3 different agaves: Tamaulipas endemic Funkiana and Univittata, together with Americana. The result is a high-energy spirit that feels sweet, dry and rich with multiple layers of flavor and aroma.

Derrumbes San Luis Potosí is an incredible example of a very particular style of mezcal crafted in the high altitude Central Mexican Plateau, in the state of San Luis Potosí. Made from the region's wild agave Salmiana, it gives the mezcal a unique, vibrant flavour. Despite its abundance, this agave has a very low yield, needing up to four times as much to create an equal amount of spirit when compared to the blue agave used in the tequila region. Grown in calcareous soils, this mezcal terrifically showcases its terroir characteristics, with chalky notes very evident in the flavour profile. Produced in an old traditional hacienda, above ground ovens known as hornos are used to cook the agave which mean their mezcal is not smoky. Once cooked, the agave is crushed by a tahona, fermented naturally with wild yeast, twice-distilled in small copper pot stills, and bottled at 43.5% ABV.

Composed on 100% Agave Tequiliana Weber, vareity Azul (Blue Weber). Produced with the ancient method prevalent before the diffusion of above-ground cooking in the 1850’s. Hacienda De Guadalupe is in Juitzila, Zacatecas, a few miles from the tequila valley just across the state border. Maestro Mezcalero Jaime Banuelos smokes the blue agaves in a Horno de Tierra (roasting pit), then crushes them with a tradional tahona, ferments naturally with wild yeast, and distills in small copper pot stills. This method develops an exceptional flavor profile: on the nose its like a higher ABV tequila, but with strong depth of smoke and earthiness. On the palate it has the full mouth-coating texture of traditional mezcal, but elegant notes usually associated with tequila. On the finish the blue agave is very distinctive, and leaves a long tequila-like freshness with earthy under notes.

Made by Germán Bonifacio Arellanes with Angustofolia Haw Espadín Agave grown at 4,800' in municipio of Sta. Catarina Minas, Oaxaca. The influence of the minero clay still is quite prevalent on the nose with aromatics leaning towards ash, crushed walnuts, roasted corn, and savory spices. A bright, citrusy espadin agave palate is well balanced against notes of caramel, butterscotch and fresh herbs.

Made by Germaín Arellanes with Arroqueño agave grown at 4,800' in the town of San Pablo Apostol, Oaxaca. Double distilled in ceramic pots. Rustic and refined, revealing bright floral aromatics with notes of caramelized agave, leather and soft smoke that lend structure to ripe, cooked yam fruit flavors. A supple mouthfeel delivers quince, persimmon, lemon verbena and kaffir, juxtaposed with layered chocolate, espresso and savory spice with balanced minerality and savory roast characteristics.

Donaji Ensamble is a 50/50 blend of agave Espadin and agave Cuishe. It’s not listed on the bottle, but this is made by mezcalero Don Beto in Miahuatlan.

Barril is a subspecies of the karwinskii family of agaves that grows wild at very high elevations. The stalk-like pińa of Barril has a wider girth than its other karwinskii relatives, giving it a portly look and inspiring the name, which means barrel in Spanish. This agave balances sweetness, citrus, and a distinct minerality with hints of earth and light smoke.

Like it’s relatives, Madrecuixe and Barril, it grows a cylindrical, stalk-shaped pińa, with leaves spreading at the top. It is often slightly smaller than Madrecuixe. It’s dense, dry pińa often yields intensely flavored mezcal with great minerality and spice notes. Earthy, robust scent, like wet clay. Slightly spicy and smoky but not in an overpowering way.

Agave Espadin is the most prevalent species of agave in Mexico and reaches maturity earlier than most other agaves. It also grows to be relatively large with a high sugar content, making it perfect for mezcal production. The Espadin mezcal from El Jolgorio label, often is produced in remote areas or is rested in glass for several years before being bottled to allow for the spirit to mellow and its flavors develop fully. Herbaceous, floral with hints of citrus.

Agave Madrecuixe is a member of the karwinshkii species of agave, related to others like Cuixe, Barril and Bicuixe. It grows sparsely at higher elevations and has a cylindrical pińa, with it’s leaves growing at a distinctly upward angle. Due to the agave’s dense core and relatively low water content, mezcal made from Madrecuixe often has a flavor profile high in minerality, with wisps of vegetation and floral notes. Notes of wet clay and peanut butter.

A genetic relative to Espadin, Mexicano reaches maturity with a high concentration of sugars. It’s long, broad pencas are dangerous with razor sharp tips. In some dialects, it is also called ‘dobadaan’ or ‘dob-daiin’. Tastes of light smoke, citrus peppers and a slight mesquite note.

Traditional pit-roasted, mule-drawn, tahona-crushed, open fermented, double-distilled mezcal from 100% wild-harvested Agave Tobalá Agave potatorum harvested at 12 years of age, bottled at 47% ABV. Produced in Santiago Matatlan, Oaxaca, by mezcalero Gregorio
Martinez Jarquin. The wild agave Tobala is one of the most prized of all agaves. Growing wildly in high altitudes and in the shade of oak trees, its relatively tiny size yields limited quantities of intensely aromatic mezcal. Fresh, aromatic and fruity.

El Jolgorio Tobaziche is made with the rare agave Tobaziche, which is a member of the Karwinskii family. This agave takes 14 years to mature before it is ready for harvest. Deep notes of pine, green bananas, lime peel, and a hint of tar that mixes with clean smoke.
-MezcalReviews.com

El Jolgorio Jabali is made with 100% wild agave Jabali that is harvested at 16-18 years of age. This mezcal is extremely rare and it’s very limited in it’s release. A 2013 release of this mezcal had only 54 bottles, and future releases are likely to be equally as small.
-MezcalReviews.com

El Jolgorio Coyote is made with semi-wild agave Coyote that was harvested by Tio Pedro and his family. Agave Coyote is an agave Americana that took 16 years to reach maturity. This mezcal is made by Tio Pedro Vasquez in Lachigui, El Palmar, Oaxaca.
-MezcalReviews.com

El Jolgorio Cenizo is made with 100% agave Cenizo (Karwinskii) that took 14 years to mature. The first batch of this mezcal was released as a fairly large lot considering how seldom agave Cenizo is used in Oaxacan Mezcal. Notes of this mezcal include sweet nectar, chalky minerals, and sea salt. It has a long, extended finish.
-MezcalReviews.com

El Jolgorio Arroqueno (or Arruqueno) is made from 100% semi-wild agave Arroqueno. The agave Arroqueno is significant because of it’s large size. Typically, this agave can take up to 30 years to mature, before it is pit roasted in a traditional fashion. Given the length of time needed to grow this elegant agave, sustainability of Arroqueno has become a big issue. Fortunately, El Jolgorio only makes this mezcal in small batches so they can keep the production sustainable while conserving younger wild agave plants.
-MezcalReviews.com

5 days pit roasted in the ground with black oak. Subtle smoke and herbal nose with a piney, tobacco flavor. Flavorful, fantastic and fun.

Agave harvested after 12 years, pit roasted over black oak for five days. Aromas of herbs, earthy minerals and tropical fruit and a smooth, spicy, long finish.

Un-aged. Full bodied agave flavor. Eucalyptus and mineral aromas compliment hints of green apple, fresh citrus, and red chiltepe pepper. Light smoke. Lingering heat.

Aged for 4 months in medium-charred American Oak. Caramelized pear and bitter orange on the nose. Clove, butterscotch, and hints of vanilla on the palate. Velvety throughout.

Aged for thirteen months in American Oak, French Oak, and used bourbon casks. A gorgeous spirit rivaling the world’s finest scotches and cognacs. Maple, clove, and bitter orange aromas. Dark chocolate and sweet agave on the palate. Rounded. Full. Rich. Yet still untamed.

La Luna Mezcal expresses a light floral nose with a hint of citrus blossom and vanilla. The body is well balanced and flavorful with a deft touch of wood and an Earthy smoke finish you will savor. Mixes exceptionally well with tropical fruit and citrus flavors, or enjoy neat or on the rocks.

Los Vecinos Del Campo Espadin Mezcal is made using locally grown and hand-harvested agave. The sultry, smoky sweetness of this artesanal mezcal is created by slow roasting the agave hearts underground. The Pinas are crushed using a stone Molino, then naturally fermented in wooden vats, then double distilled using a copper pot still.

Taste of cooked agave with a hint of molasses and brown sugar, green herbs and grapefruit rind. The subtle smoky flavor gives way to a sweet and spicy finish. Aye, mi madre!

A combination of estate and wild grown grown agave from Ejutla. Minerals that evoke spring water and river stones are perceived within its herbal elements. Ahuehuete resin stands out along with grapefruit juice and bitter herbs like fennel and anise, ripe banana, coconut, medlar and Mexican hawthorne with sublte notes of cocoa and peanut give way to a soft finish of medium duration.

Estate grown in San Luis Del Rio. Clean and fresh aromas of very ripe fruit followed by a smoldering fruit wood fire; rich milky sweetness and lemony zing and a clean, delightful finish.

Wild grown in San Luis Del Rio. Damp earth, sweet moldy entry of medium permanence. Mild smoked chipotle and fresh asparagus, lemon peel and pomegranate give way to a medium strength clove and white pepper finish.

Wild grown in San Luis Del Rio. Smoked chiles and a sugar cane sweetness emerge first from this muscular mezcal, succeeded by a bit of brine. The flavors are rich with overripe fruit and a sweet sootiness characteristic of classic mezcal. Finished briny and assertive.

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An earthy, gamey lamb pechuga. Earthen flavors with floral and citric notes linger in your palate after every sip of Borrego.

Created from the Wild Cupreata agave species, it is potent with notes of white pepper and hints of citrus. The subtle dark chocolate aftertaste makes it ideal for pairing with nuts, berries and chocolate. Deliciously polished taste.

The Mezcal Vago Espadín Elote is produced by Aquilino Garcia Lopez. The nose features notes of charred corn, and features flavors of green mango, wood, honey and plantain. The corn imbues a certain viscosity and intensity to the mouthfeel.

Produced by Aquilino Garcia Lopez. A nose of toasted nuts, toasted wood, grilled pumpkin and pine. A vegetal, herbaceous finish that dissipates fairly quickly.

Produced by Emigdio Jarquin. A nose of black radish and smoke. The palate is fresh, light, and vibrant with a refreshing lemon balm medium finish.

Produced by Aquilino Garcia Lopez, featuring aromas of green pepper, fresh sugar cane and grassy/fruity notes. The taste is a grassy, peppery finish with hints of papaya, charred wood, fruit leather and plantain.

Produced by Tio Rey, this expression is only available at Finn's Manor. An aroma of wet granite, anise and sweet potatoes. The taste has a peppery pine finish and vegetal notes with an agave sweetness.

The Mezcal Vago Olla de Barro Tobalá has a mild pine nose. Its earthy, complex flavor is full
bodied and has subtle hints of cloves and nutmeg.

Mezcal Vago – Espadín has a light aroma of cooked sweet potatoes, fresh citrus and wet stone. Its assertive palate has hints of Anise with a long pine and roasted agave finish.

100% certified organic espadin. Opens with green notes of anise and sweet notes from the roasted agave, closing with a very long finish of smoke that resembles chilis and chocolate.

Made from 100 % Espadin agave from Santiago Matatlan, roasted in pit ovens with mesquite and smoke, fermented in open air wooden vats and double distilled in copper alembic stills. Bright citrus fruit, spicy black pepper, full, round and creamy on the palate.

Very intriguing vegetal aromas akin to castelvetrano olives, notes of tortilla on the palate with assertive herbs, fruit, charred artichoke, and fennel.

Vegetal aromas of roasted coconut and roasted peanut. A creamy, voluptuous finish with subtle notes of orange blossom and Buddha's hand.

Aromas of spices and caramelized fruit, roasted peppers. A palate of smoky cinnamon, ginger and clove with a beautifully smooth finish.

Intriguing notes of tropical fruit, dry eraser and fresh smoke, with a highly textured, complex clay-earthy finish.

Subtle yuzu, raw cacao, jackfruit and toasted espresso on the nose. A finish of dry, earthy, herbaceous notes with hints of fruit.

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A nose of papaya leather, solvent notes, wet cognac barrel. Grassy palate akin to dried lavender mixed with coffee grounds stepped on by a cowboy boot used to trek across agave fields.

“Beautiful golden amber color. Intense aromas of roasted pineapple, raw honey, vanilla, caramel, cinnamon bark, fresh herbs, and smoldering embers. A rich, lush entry leads to a massive, off-dry full-bodied palate of roasted agave, grilled pineapple, wildflower honey, oiled leather, charred oak, exotic peppercorns, and brown spices. Finishes with a long, sweet fade of toffee, peppery spice, and smoky oak. Amazingly complex, balanced, and utterly delicious. The medium amber/harvest gold color is attractive and pure. The first nosings pick up intriguing, if oddly compelling notes of quinine, burnt match and furniture polish; additional time in the glass brings out deeper scents, especially onion, brine, olives, and damp earth. The palate entry is sooty, sweet, and close to creamy; at midpalate, the taste profile turns zesty, oaky sweet, charcoal-like, and, on the whole, savory. Finishes bittersweet and caramel-like. Nice job.’ - Paul Pacult Spirits Journal

Firm and slightly oily with light lime, cucumber, sea salt, and herbal aromas and flavors; slightly bitter, leafy finish. Dry and sweet at the same time somehow, with lime, leather, oil, and smoke, and a suggestion of mint. Resinous on the tongue, and mouth feel. It whispers down the throat, and then leaves a rather delicate burn considering the 80 proof, with a smoky spicy aftertaste like a really good tobacco and spicy notes.

Arroqueño (Agave Americano) Silver and Añejo 40% ABV The Silver version has a lightweight body and a wafting herbaceous nose. The Anejo aged in French Oak adds a delectable touch of caramel, vanilla, cinnamon, toffee and honey.

Pechuga Silver 42% ABV This unique Pechuga recipe starts with a base of 100% espadin agave then combines Oaxacan orange squash, red banana, pineapple, guava, crabapple and cinnamon in the mash. A chicken breast is hung in the still for the last distillation.

Gold. Lanolin and honey aromas. A soft round entry leads to a dry light-to medium-body with honey, grassy herbs, flax, caramel, salt, light spice. Finishes dryly with a honeyed oak barrel note. Dry and sweet at the same time somehow, with citrus, leather, dry smoke and lime, hints of cardamon, nutmeg. It is resinous on the tongue and mouth feel, whispers down the throat and then leaves a rather delicate warming considering the 80 proof. It has a smokey, spicy aftertaste like a mesquite campfire.

Clear. Complex, fruit fudge and smoky nose. A soft, round entry leads to a smooth medium body with delicate lemon grass, dried fruit, and spice flavors. Finishes with a long, silky, sweet, and hot spicy finish. A velvet brick. Dry and sweet at the same time somehow, lime, citrus, leather and dry smoke, almost a tannic. Light and spritely on the tongue mouth feel, whispers down the throat and then leaves a rather delicate warming considering the 80 proof with a smoky spicy aftertaste.

Scorpion Mezcal, Tobala varietal, erupts with fresh aromas of dill weed, kiwi and freshly mown grass, along with a moderated ashiness. Dill dominates the flavors as well, but the young and green flavors continue to green grapes, cilantro, lemongrass and anise, all overlayed with a smoky richness. Startlingly clean and fresh – a benchmark Tobala.

Tobalá (Agave Potatorum) Silver 40% ABV Considered the King of Agaves, this estate grown Tobala erupts with fresh aromas of dill, kiwi, and freshly mown grass, all overlaid with a smoky richness.

50% estate-farmed Espadín, 25% wild Madre-Cuishe, 25% wild Tobalá, cultivated in San Dionisio Ocotepec, Oaxaca in the district of Tlacolula. Cooked 3-5 days in an earthen pit using pine wood, fermented 10-12 days in pine vats and distilled twice in copper pot stills.

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Madre-Cuishe grown in the wild, harvested after 12 years. Fermented 10-12 days in pine vats with wild yeast. It is said that the aroma of the wild and rare Madre Cuishe agave is that of fresh fallen rain. Wahaka’s mezcaleros been able to capture its volcanic, citrusy, and arid habitat of interior Mexico in every bottle.

Cultivated in San Dionisio Ocotepec, Oaxaca in the district of Tlacolula, utilizing estate-farmed Espadín harvested after 7-8 years. Aged 4-6 months in re-charred American oak barrels with agave worms. Rich, smooth notes of caramel.

Tobalá grown in the wild, harvested after 12 years, cooked for 3-5 days in an earthen pit using pine wood. Crushed in a tahona, fermented 10-12 days in pine vats with natural yeast and distilled twice in copper pot stills.

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Excellent for all occassions, as an appetizer or even as a complement for some of the most diverse regional foods, national and international alike. You will delight in a prestigious note of soft flavor and exotic nature, followed by a refreshing flavor of vigourous intensity that reflects the first years of the maguey plant.

Pale golden yellow, full bodied, and with a most delightful aroma, you can perceive an extreme force of seduction on the palate due to the elevated processes and standards of aging, quality that places it on another level with the finest and most exciting spirits.

A unique Golden color, full body and aroma, with a distinguished taste of woods and dried fruits, ideal for the the curious palate yearning to find a perfect mix of the natural and a bouquet of lightly smoked wood.