Mezcal

El Rey Zapoteco Mezcal was founded in 1960 by Don Serafin Hernandez Blas, making it one of the oldest mezcal family-operated brands from Oaxaca. Situated in Santiago Matatlan, the operation is led by the second generation of the Hernandez family. They painstakingly grow the agave plants and oversee every step of the process all the way to the bottling. Handcrafted using traditional methods and using pure spring or well water, they craft premium and genuine mezcal.First, the mature agaves are harvested. It can take from 8 to a whopping 30 years for the plant to fully mature, depending on the species. After the heart or "pia" is harvested, it is cut to pieces and cooked underground a process that can take from 4 days to a week. Then the cooked pieces get milled in a horse-pulled stone mill. The ground agaves are then left to ferment with water in wooden vats, with 100 percent natural yeasts. After fermentation comes the distillation and the "tepache" is 2X distilled in copper stills. Afterwards comes the maturation, where the mezcal is allowed to age in oak barrels.The El Rey Zapoteco Espadin is one of their entry-level expressions and an excellent showcase of the handcrafted and honest spirit they produce. Smoky, sweet, and fruity, its a pure mezcal that is bottled at 90 proof. Made with espadin agaves, its crafted the artisanal way from the harvesting with machetes, to conical stone ovens, the Chilean stone tahona mill, natural fermentation, and double distillation in copper stills.Grab a bottle today!

Erstwhile Mezcal is an importer from Brooklyn, New York, specializing in artisanal mezcal. Founded in 2017 by Yuan Ji and Kevin J. Brown, they are laser-focused on helping smaller, family-operated mezcal producers reach the US. This involves education, curation, and extensive research all in order to bring the best traditional small-batch mezcal to the consumer, while enabling the producers to expand.They never meddle with the mezcaleros production process and always pay them fairly, only stepping in when and where their help is needed. This includes fronting legal fees, finding a suitable bottling facility, and any similar hurdles which are overcome at the beginning of every partnership they make. Transparency plays a huge role in the way they operate, always stating where the mezcal is sourced from and actively communicating with the mezcal-loving community.Erstwhile Arroqueo Mezcal is crafted under the watchful eye of maestro mezcaleros Juan Hernndez Mndez and Hortensia Hernndez Martnez. Its made in Santiago Matatln, Oaxaca, using arroqueo agaves that are naturally fermented in wooden open vats, before being distilled using a copper alembic still. The wild arroqueo agaves take longer to mature than espadin, taking up to 25 years. Its worth it in the end, as the profile has a super-bright, floral, and botanical character, making Erstwhile Arroqueo Mezcal the most aromatic in Erstwhiles 2018 flagship lineup.Pick a bottle up today!

Erstwhile Mezcal is an importer from Brooklyn, New York, specializing in artisanal mezcal. Founded in 2017 by Yuan Ji and Kevin J. Brown, they are laser-focused on helping smaller, family-operated mezcal producers reach the US. This involves education, curation, and extensive research all in order to bring the best traditional small-batch mezcal to the consumer, while enabling the producers to expand.They never meddle with the mezcaleros production process and always pay them fairly, only stepping in when and where their help is needed. This includes fronting legal fees, finding a suitable bottling facility, and any similar hurdles which are overcome at the beginning of every partnership they make. Transparency plays a huge role in the way they operate, always stating where the mezcal is sourced from and actively communicating with the mezcal-loving community.Their very first release was the Erstwhile Mezcal Espadn from Rancho Blanco Gil. While the founders were scouring the Oaxaca countryside for a flagship Espadn Mezcal, they came upon master mezcalero Silverio Garca Luis. They immediately knew theyd found what they were looking for. Complex, elegant, balanced, as well as versatile and good value, it was the perfect fit for their first shipment from Mexico. Since then they have been partnering with some of the finest traditional mezcal producers.Erstwhile Cuishe Mezcal is crafted in Santiago Matatln, Oaxaca by Juan Hernndez Mndez and Hortensia Hernndez Martnez. This expression uses the cuishe agave from the karwinskii family, a tall plant with slim leaves that takes between 9 and 12 years to mature. These agaves are harder to harvest, as the pias are often difficult to reach. Fermented naturally in open vats and distilled using a copper alembic still, the karwinskii agave family produces a dry, grassy, herbaceous, and spicy spirit. Bottled at 90 proof, this expression is easy-drinking and smooth with a pleasant spicy kick to it.Pick a bottle up today!

Erstwhile Mezcal is an importer from Brooklyn, New York, specializing in artisanal mezcal. Founded in 2017 by Yuan Ji and Kevin J. Brown, they are laser-focused on helping smaller, family-operated mezcal producers reach the US. This involves education, curation, and extensive research all in order to bring the best traditional small-batch mezcal to the consumer, while enabling the producers to expand.They never meddle with the mezcaleros production process and always pay them fairly, only stepping in when and where their help is needed. This includes fronting legal fees, finding a suitable bottling facility, and any similar hurdles which are overcome at the beginning of every partnership they make. Transparency plays a huge role in the way they operate, always stating where the mezcal is sourced from and actively communicating with the mezcal-loving community.Erstwhile Espadn Mezcal comes from Rancho Blanco Gil. While the founders were scouring the Oaxaca countryside for a flagship Espadn Mezcal, they came upon master mezcalero Silverio Garca Luis. They immediately knew theyd found what they were looking for. Complex, elegant, balanced, as well as versatile and good value, it was the perfect fit for their first shipment from Mexico. Fermented naturally in wooden open-air vats and distilled in copper alembic stills, its a treat for any fan of the traditional Mexican spirit.Pick up a bottle today!

Erstwhile Mezcal is an importer from Brooklyn, New York, specializing in artisanal mezcal. Founded in 2017 by Yuan Ji and Kevin J. Brown, they are laser-focused on helping smaller, family-operated mezcal producers reach the US. This involves education, curation, and extensive research all in order to bring the best traditional small-batch mezcal to the consumer while enabling the producers to expand.They never meddle with the mezcaleros production process and always pay them fairly, only stepping in when and where their help is needed. This includes fronting legal fees, finding a suitable bottling facility, and any similar hurdles which are overcome at the beginning of every partnership they make. Transparency plays a huge role in the way they operate, always stating where the mezcal is sourced from and actively communicating with the mezcal-loving community.Their very first release was the Erstwhile Mezcal Espadn from Rancho Blanco Gil. While the founders were scouring the Oaxaca countryside for a flagship Espadn Mezcal, they came upon master mezcalero Silverio Garca Luis. They immediately knew theyd found what they were looking for. Complex, elegant, balanced, as well as versatile and good value, it was the perfect fit for their first shipment from Mexico. Since then they have been partnering with some of the finest traditional mezcal producers.Erstwhile Henequn Mezcal was made by maestro mezcalero Juan Hernndez Mndez and Hortensia Hernndez Martnez in Santiago Matatln, Oaxaca in December 2017. A total of 500 bottles of the 90-proof spirit were made using natural open-vat fermentation and alembic copper-pot stills. The mezcal was originally made for the Mndez personal collection before entering into a partnership with Erstwhile. It is the first mezcal that is crafted with cultivated fast-maturing Henequn agaves to be imported into the US.Pick a bottle up today!

Erstwhile Mezcal is an importer from Brooklyn, New York, specializing in artisanal mezcal. Founded in 2017 by Yuan Ji and Kevin J. Brown, they are laser-focused on helping smaller, family-operated mezcal producers reach the US. This involves education, curation, and extensive research all in order to bring the best traditional small-batch mezcal to the consumer, while enabling the producers to expand.They never meddle with the mezcaleros production process and always pay them fairly, only stepping in when and where their help is needed. This includes fronting legal fees, finding a suitable bottling facility, and any similar hurdles which are overcome at the beginning of every partnership they make. Transparency plays a huge role in the way they operate, always stating where the mezcal is sourced from and actively communicating with the mezcal-loving community.Their very first release was the Erstwhile Mezcal Espadn from Rancho Blanco Gil. While the founders were scouring the Oaxaca countryside for a flagship Espadn Mezcal, they came upon master mezcalero Silverio Garca Luis. They immediately knew theyd found what they were looking for. Complex, elegant, balanced, as well as versatile and good value, it was the perfect fit for their first shipment from Mexico. Since then they have been partnering with some of the finest traditional mezcal producers.The Erstwhile Tepeztate-Tobal Ensamble Mezcal is a blend of two different mezcals, one made with tepeztate and the other with tobal agaves. The first brings green and vegetal notes, while the other takes care of the sweetness, fruit, and a full body. Produced by Juan Hernndez Mndez and Hortensia Hernndez Martnez, this small-batch mezcal is made from naturally-fermented agaves that are distilled using traditional methods and bottled at 88 proof. Pick a bottle up today!

Erstwhile Mezcal is an importer from Brooklyn, New York, specializing in artisanal mezcal. Founded in 2017 by Yuan Ji and Kevin J. Brown, they are laser-focused on helping smaller, family-operated mezcal producers reach the US. This involves education, curation, and extensive research all in order to bring the best traditional small-batch mezcal to the consumer, while enabling the producers to expand.They never meddle with the mezcaleros production process and always pay them fairly, only stepping in when and where their help is needed. This includes fronting legal fees, finding a suitable bottling facility, and any similar hurdles which are overcome at the beginning of every partnership they make. Transparency plays a huge role in the way they operate, always stating where the mezcal is sourced from and actively communicating with the mezcal-loving community.Their very first release was the Erstwhile Mezcal Espadn from Rancho Blanco Gil. While the founders were scouring the Oaxaca countryside for a flagship Espadn Mezcal, they came upon master mezcalero Silverio Garca Luis. They immediately knew theyd found what they were looking for. Complex, elegant, balanced, as well as versatile and good value, it was the perfect fit for their first shipment from Mexico. Since then they have been partnering with some of the finest traditional mezcal producers.Erstwhile describes tobal as "the Yoda of all agaves". The smaller plant has broad leaves and takes between 8 and 12 years to mature and creates a sweet, mellow, and floral mezcal. Erstwhile Tobal Mezcal is crafted in Santiago Matatln, Oaxaca by Juan Hernndez Mndez and Hortensia Hernndez Martnez. The agaves ferment naturally in open wooden vats, before being distilled in a copper alembic still. Bottled at 88 proof, its a traditional, delicious, and approachable take on the popular Mexican spirit.Pick a bottle up today!

Over a century ago, Fidencio Jimenez moved his family to Oaxaca, Mexico known as El Capital Mundial Del Mezcal and began distilling mezcal. Before his death, Fidencio passed the trade on to his son, Enrique, who, in turn, passed the trade onto his son, Isaac. Today, Enrique Jimenez Jr., a fourth-generation mezcalaro, oversees the entire Jimenez estate, located in Santiago Matatln (a small pueblo in Oaxaca).On the estate, espadin agave plants that are at least a decade old and have reached the peak of maturity are harvested by the hands of expert jimadors. In tribute to their Zapotec heritage, the jimadors harvest agave only under a new moon, believing that the lunar phases have a profound influence on the flavor of the agave. After harvesting, the jimadors remove the long, sharp leaves of the agave using a machete, leaving only the heart of the agave, or pias, behind. At the palenque (or distillery), the pias are split by hand with an axe into four to eight pieces.In order to craft Fidencio Clsico mezcal, the split pias are roasted underground over a fire made from the embers of encino (or black oak) for five days, giving the mezcal its signature, smoky flavor. Once the pias have been roasted, they are crushed under a tahona (or stone wheel) made from rose quartz and the resulting pulp is then fermented using wild yeast for six to twelve days, depending on the weather.Fidencio Clsico is distilled twice through a traditional, wood-fired, alembic still. As a result, it has an aroma of herbs, earthy minerals and raw pineapple. The aroma gives way to notes of warming smoke, pepper and cinnamon, and leads to a smooth yet spicy finish. Fidencio Clsico earned the Gold Medal at the San Francisco World Spirits Competition.Pick up a bottle of Fidencio today!

Over a century ago, Fidencio Jimenez moved his family to Oaxaca, Mexico known as El Capital Mundial Del Mezcal and began distilling mezcal. Before his death, Fidencio passed the trade on to his son, Enrique, who, in turn, passed the trade onto his son, Isaac. Today, Enrique Jimenez Jr., a fourth-generation mezcalaro, oversees the entire Jimenez estate, located in Santiago Matatln (a small pueblo in Oaxaca).On the estate, espadin agave plants that are at least a decade old and have reached the peak of maturity are harvested by the hands of expert jimadors. In tribute to their Zapotec heritage, the jimadors harvest agave only under a new moon, believing that the lunar phases have a profound influence on the flavor of the agave. After harvesting, the jimadors remove the long, sharp leaves of the agave using a machete, leaving only the heart of the agave, or pias, behind. At the palenque (or distillery), the pias are split by hand with an axe into four to eight pieces.Fidencio Sin Humo mezcal is crafted by roasting the split pias in a radiant heat oven for three days. This process, says Enrique, allows him to "produce a mezcal that is a pure expression of espadn, without the influence of smoke that is typically found in other mezcals." Once the pias have been roasted, they are crushed under a tahona (or stone wheel) made from rose quartz and the resulting pulp is then fermented using wild yeast for six to twelve days, depending on the weather.Fidencio Sin Humo is also distilled twice through a traditional, wood-fired, alembic still. The alembic still used to distill Sin Humo is equipped with purifiers, however, which recirculates the mezcal and softens its intensity. As a result, it has more elegant notes of vanilla, caramelized pineapples, honey and spice, that lead to a smooth, citrusy finish. Fidencio Sin Humo also earned the Gold Medal at the San Francisco World Spirits Competition.Pick up your Fidencio bottle today!

Agave Type: CuixeRegion: Santiago Matatln, OaxacaMaestro Mezcalero: Oscar HernandezProof: 90 Proof, 45 percent ABVTasting Notes: Wet moss, clove, white pepper, cinnamon and apples.Details: Double distilled from 15-year old wild agave.

Agave Type: EspadnRegion: Santiago Matatln, OaxacaMaestro Mezcalero: Oscar HernandezProof: 90 Proof, 45 percent ABVTasting Notes: Smoke and spice, fruit, slight astringency. Spice, smoke, sweet fruits, a hint of citrus. Dry and spicy on the finish.Details: 8-year-grown Espadn, double distilled, and aged 4 months in American oak.

Agave Type: EspadnRegion: Santiago Matatln, OaxacaMaestro Mezcalero: Oscar HernandezProof: 90 Proof, 45 percent ABVTasting Notes: Spiced wood notes, wild herbs, citrus. Fragrant, earthy notes, fruit, smoke, spice and oak.Details: A Reposado crafted from 8-year-old agave Espadn, double distilled and aged for four months in American Oak barrels.

Agave Type: TepextateRegion: Santiago Matatln, OaxacaMaestro Mezcalero: Oscar HernandezProof: 90 Proof, 45 percent ABVTasting Notes: Deeply complex flavor. Hints of minerals, grapefruit, and lime among slight touches of moist earth.Details: Double distilled from 25-year old wild agave.

Agave Type: Tobal Region: Santiago Matatln, OaxacaMaestro Mezcalero: Oscar Hernandez SantiagoProof: 90 Proof, 45 percent ABVTasting Notes: Smoke, peat, agave, tropical fruits, spice, vegetal, herbal notes.Details: Double distilled from 15-year old wild agave.

Desperate for a good agave-based spirit to stock at his bar (Caf No Se) in Antigua, John Rexer began smuggling artisanal mezcal from Mexico to Guatemala using banditos, river rafts, bribes, disguises, and late night drop points. As word spread about Rexers illegal mezcal, travelers and tourists, journalists and photographers and lawyers and businessmen began patronizing Rexers bar and smuggling the mezcal from Guatemala back to the United States. Simply put, Ilegal Mezcal began as an illegal pursuit to stock Caf No Se with some of the finest spirits being distilled in Mexico.Today, the journey of Ilegal Mezcal begins in the agave fields of Tlacolula, Mexico. There, under the watchful eye of master distiller Eric Hernandez, expert mezcaleros harvest agave plants that are nearly a decade old and have reached their peak of maturity. After the agave have been harvested, the hearts of the agave, or pias, are transported to Hernandezs distillery.At the distillery, the pias are cooked in a pit oven for approximately five days. The oven is heated by a wood furnace dug below the pit, and kindled with oak, mesquite and eucalyptus (this gives the mezcal its signature, smoky flavor). After the pias have been cooked, they are chopped into smaller pieces and finally crushed to a mash by a tahona, a stone mill drawn by a horse (Hernandezs horse is named Caballo Sin Nombre, which means "a horse with no name"). The mash is then fermented for up to two weeks by airborne yeasts before it is distilled twice, first through small, stainless steel alembic stills and then again through copper alembic stills.Ilegal Mezcal Aejo is aged for thirteen months in medium-charred American oak, medium-charred French oak and used bourbon casks. As a result, while each batch of Ilegal Mezcal Aejo is slightly different, the mezcal boasts expressive notes of roasted pineapples, citrus and smoke. The flavors open up to notes of figs, tobacco, and slight hints of caramel, which are layered over a chocolate, peppery finish.Each Ilegal Mezcal is certified by COMERCAM (Mexicos regulatory body for mezcal) as being produced naturally the only ingredients in the mezcal are 100 percent wild espadn agave, Oaxacan sun, water and time."Mezcal is very small, very artisanal," says Rexer. "You can taste the difference from village to village, because of the water, because of whether the agave are processed in a clay pot or a copper pot. Its handcrafted."Try this handcrafted mezcal today!

Desperate for a good agave-based spirit to stock at his bar (Caf No Se) in Antigua, John Rexer began smuggling artisanal mezcal from Mexico to Guatemala using banditos, river rafts, bribes, disguises, and late night drop points. As word spread about Rexers illegal mezcal, travelers and tourists, journalists and photographers and lawyers and businessmen began patronizing Rexers bar and smuggling the mezcal from Guatemala back to the United States. Simply put, Ilegal Mezcal began as an illegal pursuit to stock Caf No Se with some of the finest spirits being distilled in Mexico.Today, the journey of Ilegal Mezcal begins in the agave fields of Tlacolula, Mexico. There, under the watchful eye of master distiller Eric Hernandez, expert mezcaleros harvest agave plants that are nearly a decade old and have reached their peak of maturity. After the agave have been harvested, the hearts of the agave, or pias, are transported to Hernandezs distillery.At the distillery, the pias are cooked in a pit oven for approximately five days. The oven is heated by a wood furnace dug below the pit, and kindled with oak, mesquite and eucalyptus (this gives the mezcal its signature, smoky flavor). After the pias have been cooked, they are chopped into smaller pieces and finally crushed to a mash by a tahona, a stone mill drawn by a horse (Hernandezs horse is named Caballo Sin Nombre, which means "a horse with no name"). The mash is then fermented for up to two weeks by airborne yeasts before it is distilled twice, first through small, stainless steel alembic stills and then again through copper alembic stills.Ilegal Mezcal Joven is unaged and has notes of sweet agave, eucalyptus and minerals, complimented a light floral note. The notes of rich agave are well-balanced with hints of pear, apples and citrus, and are followed by a long finish.Each Ilegal Mezcal is certified by COMERCAM (Mexicos regulatory body for mezcal) as being produced naturally the only ingredients in the mezcal are 100 percent wild espadn agave, Oaxacan sun, water and time."Mezcal is very small, very artisanal," says Rexer. "You can taste the difference from village to village, because of the water, because of whether the agave are processed in a clay pot or a copper pot. Its handcrafted."Try this handcrafted mezcal today!

Desperate for a good agave-based spirit to stock at his bar (Caf No Se) in Antigua, John Rexer began smuggling artisanal mezcal from Mexico to Guatemala using banditos, river rafts, bribes, disguises, and late night drop points. As word spread about Rexers illegal mezcal, travelers and tourists, journalists and photographers and lawyers and businessmen began patronizing Rexers bar and smuggling the mezcal from Guatemala back to the United States. Simply put, Ilegal Mezcal began as an illegal pursuit to stock Caf No Se with some of the finest spirits being distilled in Mexico.Today, the journey of Ilegal Mezcal begins in the agave fields of Tlacolula, Mexico. There, under the watchful eye of master distiller Eric Hernandez, expert mezcaleros harvest agave plants that are nearly a decade old and have reached their peak of maturity. After the agave have been harvested, the hearts of the agave, or pias, are transported to Hernandezs distillery.At the distillery, the pias are cooked in a pit oven for approximately five days. The oven is heated by a wood furnace dug below the pit, and kindled with oak, mesquite and eucalyptus (this gives the mezcal its signature, smoky flavor). After the pias have been cooked, they are chopped into smaller pieces and finally crushed to a mash by a tahona, a stone mill drawn by a horse (Hernandezs horse is named Caballo Sin Nombre, which means "a horse with no name"). The mash is then fermented for up to two weeks by airborne yeasts before it is distilled twice, first through small, stainless steel alembic stills and then again through copper alembic stills.Ilegal Mezcal Reposado is aged for four months in 200-liter, medium-charred American oak casks. It has notes of smoky agave, along with a touch of green apple, mesquite, and oak."Mezcal is very small, very artisanal," says Rexer. "You can taste the difference from village to village, because of the water, because of whether the agave are processed in a clay pot or a copper pot. Its handcrafted."Try this handcrafted mezcal today!

Agave Type: Cirial, Tobal, Lumbre, TobasicheRegion: San Baltazar Guelavila, OaxacaMaestro Mezcalero: Pedro HernndezProof: 94 Proof, 47 percent ABVTasting Notes: Earthy, citrus, gentle smoke, apple, pineapple. Details: A beautiful alchemy; Cirial adds an earthy spice, the Tobal imparts a sweet character, the Lumbre adds a vibrancy, and the Tobasiche provides a deep herbal quality.

Agave Type: Espadn Region: Santiago Matatlan, Oaxaca, Mexico Maestro Mezcalero: Pedro Hernndez Proof: 94 Proof, 47 percent ABV Tasting Notes: fruit, nuttiness, smoke, and pineapple on the nose. Sweet flavors and notes of herbs, spices and tropical fruits. Details: Twice distilled in a copper pot still.

Agave Type: LumbreRegion: San Baltazar Guelavila, OaxacaMaestro Mezcalero: Pedro HernndezProof: 94 Proof, 47 percent ABVTasting Notes: Refined notes of agave, black pepper, cinnamon, fruit, licorice, pine, and earthy notes, and charred wood.Details: Cooked in an underground oven and crushed by an authentic tahona. Double-distilled in a copper still.

Agave Type: Chontal, Mexican, Mexican Long Stock.Region: Rio de Ejutla, OaxacaMaestro Mezcalero: Adrian BautistaProof: 94 Proof, 47 percent ABVTasting Notes: Aromas of fermented fruit, hints of sweet spice.Details: Double distilled and crafted in small batches using ancient methods, from the three variants of agave Mexicano: Chontal, Mexican, and Mexican Long Stock.

Agave Type: TepextateRegion: San Baltazar Guelavila, OaxacaMaestro Mezcalero: Pedro HernndezProof: 94 Proof, 47 percent ABVTasting Notes: Complex and fresh with aromas of herbs and roots. Floral, herbal, and light with a sweet aftertaste. Details: Crafted from 15-year-old, incredibly distinct, wild agave Tepextate in San Baltazar, Oaxaca.

Agave Type: TobalRegion: San Baltazar Guelavila, OaxacaMaestro Mezcalero: Pedro HernndezProof: 94 Proof, 47 percent ABVTasting Notes: Tropical fruits, nuttiness, herbal notes, ash, pineapples, cocoa, wood notes. Details: The wild Tobal thats roasted over red oak and mesquite, and crushed by a horse-drawn tahona.

Agave Type: Tobasiche Region: Rio de Ejutla, OaxacaMaestro Mezcalero: Adrin BautistaProof: 94 Proof, 47 percent ABVTasting Notes: Sweet and strong notes of anise. Subtle hints of herbs and roots. Details: Harvested after 12 years, the agave Tobasiche is crafted using traditional methods.