Mezcal

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 Vago Tobal is crafted using agave grown on the fields of Salomn Rey Rodriguez, who is commonly referred to as "To Rey."To Reys estate, which is situated at 1,450 meters above sea level, has a bountiful supply of pure spring water and a cool climate and is ideal for the cultivation of intense and flavorful agave.After the Tobal agave growing on Reys estate have matured for 17 years, they are harvested by hand in order to craft Mezcal Vago Tobal. Then, the the pias or hearts of the agave, are crushed with wooden mallets called mazos before being roasted in earthen ovens (Rey has two earthen ovens one is made from a hole in the ground and lined with large river rocks and the other is dug straight into bedrock).After the pias have been cooked in the ovens, the remaining agave juice is fermented before being distilled through clay pot stills. As the alcohol vapors condense at the top of a still, an agave leaf works as a large spoon to catch the mezcal and run it into a bamboo shoot.This unique process gives Mezcal Vago Tobal a mild aroma of pine, pineapple and allspice that gives way to bold and intense notes of nutmeg, citrus, black pepper, ginger and a hint of oak on the full-bodied palate. The finish is sublime, with touches of cloves and earthy minerals.Mezcal Vago Tobal is a one-of-a-kind spirit made by hand. Pick up a 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.Mezcal Verde Momento is a spinoff of Amars that is produced artisanally in Tlacolula, Oaxaca. Its made from 8-year-old Espadn agaves that are cooked using conical stove ovens with the addition of 3 different kinds of wood this leads to a smokier profile. Fermentation takes between 7 and 30 days (depending on the season) in wooden vats, after which the juices are double distilled in a 500-liter copper pot still. The eye-catching labels feature various different local artists paintings, but the contents are the same.Get one of these trippy bottles today!

Agave Type: TobalRegion: Huajuapan, PuebloMaestro Mezcalero: Ventura GallegosProof: 96 Proof, 48 percent ABVTasting Notes: Aromas: medicinal hues with peat-like smoke. Flavors of caramel, citrus and apple peel. Details: Crafted from 100 percent Tobal harvested sustainably and ethically, and double distilled in copper pot stills.

Agave Type: Salmiana Region: Santa Isabel, San Luis PotosMaestro Mezcalero: Ventura GallegosProof: 96 Proof, 48 percent ABVTasting Notes: Spice, jalapeno, bell peppers, sweet notes and strong mineral elements. Details: Crafted from Salmiana from the arid central Potosino plateau. Harvested sustainably and ethically, fermented naturally, and distilled in copper pot stills.

Agave Type: EspadnRegion: Santa Catarina Minas, OaxacaMaestro Mezcalero:? Proof: 92 Proof, 46 percent ABVTasting Notes: Vegetal notes, grilled beets, caramelized onions, smoked olives, clay, vibrant fruit, dry, sweet potato, balsamic, roasted coconut, sweet corn, cacao.Details: Crafted from agave Espadn using an eco-friendly agave- roasting technique. Double distillation in pot stills and barreled in American white oak.

Montelobos was founded in 2011 by Ivn Saldaa, a molecular plant biologist and distiller who used to work with two mezcal-producing families in Oaxaca and Puebla, Mexico. Partnered with Mezcalero Don Abel Lopez, they produce mezcal the artisanal way, abiding tradition and with sustainability in mind. They only use cultivated agaves that are grown organically, without any pesticides or herbicides. They also compost most of their waste and have improved the design of their palenque to minimize environmental impact. Montelobos or "Wolf Mountain" are partnered with the Wolf Conservation Center, a non-profit organization that is dedicated to the conservation of wolves.Montelobos Mezcal Espadin is crafted from organically cultivated Espadin agaves in Santiago Matatlan, Oaxaca. The agaves are cooked in underground stone-pit ovens using local firewood, then milled using a traditional mule-pulled tahona mill. The wild fermentation takes place in open-air pine wood vats, before the collected liquid is distilled using wood-fired copper-pot stills. The resulting spirit achieves a perfect balance of the 4 mezcal flavors: green agave, cooked agave, smoke, and wild fermentation.Grab a bottle today!

Agave Type: EspadnRegion: Compaia, EjutlaMaestro Mezcalero: Don Gonzalo, Don Gregorio HernandezProof: 92.8 Proof 46.4 percent ABVTasting Notes: Fruit, roasted green peppers, subtle salinity, mild minerality, bright, refined, elegant notes. Details: Double distilled from 100 percent agave Espadn grown from La Compaia Ejutla, roasted in pit ovens over mesquite oak, fermented in open-air wooden vats, and double distilled in copper alembic stills.

Agave Type: EspadnRegion: Lachigui MiahuatlanMaestro Mezcalero: Pedro VasquezProof: 98 Proof, 49 percent ABVTasting Notes: Ripe grapes, smoked tropical fruits, and pine wood.Details: Double distilled from 100 percent agave Espadn grown in Lachigui Miahuatlan, Oaxaca. Roasted in pit ovens over mesquite oak, fermented in open-air wooden vats, and double distilled in copper alembic stills.

Agave Type: EspadnRegion: San Baltazar GuelavilaMaestro Mezcalero: Gregorio Martinez GarciaProof: 95 Proof 47.5 percent ABVTasting Notes: Fresh roasted agave, sweet tropical fruits, white pepper, mineral flavors, rich, full and round on the palate. Details: Double distilled from 100 percent agave Espadn grown in San Baltazar Guelavila, Oaxaca. Roasted in pit ovens over mesquite oak, fermented in open-air wooden vats, and double distilled in copper alembic stills.

Mezcal Nuestra Soledad features the different villages of Santiago Matatln, La Compaa Ejutla, San Luis del Rio, and San Baltazar Guelavila. Mezcal Nuestra Soledad (paying tribute to Our Lady the Virgin of Solitude, the patron saint of the city of Oaxaca) is hand-crafted using ancient traditions. Each different expression is made from 100 percent agave Espadn, by the producers of El Jolgorio mezcals, in Oaxaca, Mexico.Handcrafted by Mezcaleros Abel Nolasco, Isaias Martinez Juan, Jorge Mendez, Nuestra Soledad Mezcal San Luis del Rio is double distilled from 100 percent agave Espadn grown in San Luis Del Rio, roasted in pit ovens over mesquite oak, fermented in open-air wooden vats, and double distilled in copper alembic stills. Expect bright citrus fruit notes, spicy black pepper, and full round creamy flavors. Pick up your bottle today!

Agave Type: EspadnRegion: Santa Maria ZoquitlanMaestro Mezcalero: Jose Parada ValeraProof: 92 Proof, 46 percent ABVTasting Notes: Hints of lemon zest, red pepper, and tropical fruit, with a strong, pronounced finish.Details: Double distilled from 100 percent agave Espadn grown in Santa Maria Zoquitlan, Oaxaca. Roasted in pit ovens over mesquite oak, fermented in open-air wooden vats, and double distilled in copper alembic stills.

Agave Type: EspadnRegion: Santiago Mataln, OaxacaMaestro Mezcalero: Valentin Cortes, Gregorio MartinezProof: 90.6 Proof, 43.5 percent ABVTasting Notes: Sweet roasted agave, spicy, herbaceous, refined notes. Details: Double distilled from 100 percent agave Espadn grown in Santiago Mataln, roasted in pit ovens over mesquite oak, fermented in open-air wooden vats, and double distilled in copper alembic stills.

Pluma Negra Mezcal hails from the town of San Juan del Rio in Oaxaca, Mexico. It is there, in the cradle of the famous Mexican spirit, that Maestro Mezcalero Rodolfo Hernndez crafts the delicious drink. Himself belonging to the 3rd generation of mezcaleros, the Hernndez family has been in the business for 45 years, employing traditional methods. The tahona mill is pulled by a donkey, the juice ferments in pine barrels, and copper pots are used in distillation. The Pluma Negra or "black feather" lineup consists of 4 expressions: the white and black label Mezcal Espadn, the Tobal, and the Tepeztate.Espadn is a common type of agave that grows in Oaxaca. The Pluma Negra Espadn Mezcal (Black Label) is crafted with 100 percent Espadn agaves that take between 7 and 10 years to fully mature at an elevation of around 3,800ft. Harvested by hand with machetes, the hearts are then cooked underground in earth ovens. After the cooked agaves are ground using a donkey-pulled mill, the pulp is left to ferment for 8 to 15 days in pine barrels using wild fermentation, before being double-distilled in a copper-pot still. Bottled at 96 proof, it boasts a fresh, citrusy, and fruity profile that is designed for sipping and goes particularly well with smoked fish.Get your bottle today!

Pluma Negra Mezcal hails from the town of San Juan del Rio in Oaxaca, Mexico. It is there, in the cradle of the famous Mexican spirit, that Maestro Mezcalero Rodolfo Hernndez crafts the delicious drink. Himself belonging to the 3rd generation of mezcaleros, the Hernndez family has been in the business for 45 years, employing traditional methods. The tahona mill is pulled by a donkey, the juice ferments in pine barrels, and copper pots are used in distillation. The Pluma Negra or "black feather" lineup consists of 4 expressions: the white and black label Mezcal Espadn, the Tobal, and the Tepeztate.Espadn is a common type of agave that grows in Oaxaca. The Pluma Negra Espadn Mezcal (White Label) is crafted with 100 percent Espadn agaves that take between 7 and 10 years to fully mature at an elevation of around 3,800ft. Harvested by hand with machetes, the hearts are then cooked underground in earth ovens. After the cooked agaves are ground using a donkey-pulled mill, the pulp is left to ferment for 8 to 15 days in pine barrels using wild fermentation, before being double-distilled in a copper-pot still. Bottled at 80 proof, this expression has the lowest alcohol content in Pluma Negras lineup and is the only one that is made with farm-grown agaves. Geared towards use in cocktails, it has a fresh, citrusy, and fruity profile that mixes well with fruit juice and is delicious over ice.Get your bottle today!

Pluma Negra Mezcal hails from the town of San Juan del Rio in Oaxaca, Mexico. It is there, in the cradle of the famous Mexican spirit, that Maestro Mezcalero Rodolfo Hernndez crafts the delicious drink. Himself belonging to the 3rd generation of mezcaleros, the Hernndez family has been in the business for 45 years, employing traditional methods. The tahona mill is pulled by a donkey, the juice ferments in pine barrels, and copper pots are used in distillation. The Pluma Negra or "black feather" lineup consists of 4 expressions: the white and black label Mezcal Espadn, the Tobal, and the Tepeztate.The tepeztate agave grows particularly high in the rocky, limestone-rich mountainous regions of Oaxaca. The ones that are used in Pluma Negra Tepeztate Mezcal come from an elevation of 5,000-8,200ft and take a whopping 25 to 35 years to mature fully. Harvested by hand with machetes and carried by donkeys, the hearts are then cooked underground in earth ovens. After the cooked agaves are ground using a donkey-pulled mill, the pulp is left to ferment for 8 to 15 days (depending on the temperature) in pine barrels using wild fermentation, before being double-distilled in 250-300l copper-pot stills. This mezcal is bottled at 104 proof and is meant to be enjoyed on its own, sipped neat. Herbal, green, and minty, its an intense and complex spirit.Grab your bottle today!

Pluma Negra Mezcal hails from the town of San Juan del Rio in Oaxaca, Mexico. It is there, in the cradle of the famous Mexican spirit, that Maestro Mezcalero Rodolfo Hernndez crafts the delicious drink. Himself belonging to the 3rd generation of mezcaleros, the Hernndez family has been in the business for 45 years, employing traditional methods. The tahona mill is pulled by a donkey, the juice ferments in pine barrels, and copper pots are used in distillation. The Pluma Negra or "black feather" lineup consists of 4 expressions: the white and black label Mezcal Espadn, the Tobal, and the Tepeztate.The wild tobal agaves used in Pluma Negra Tobal Mezcal grow at an elevation of 3,800 to 5,000ft, taking between 8 to 12 years to mature. Harvested by hand with machetes, the hearts are then cooked underground in earth ovens. After the cooked agaves are ground using a donkey-pulled mill, the pulp is left to ferment for 8 to 15 days (depending on the temperature) in pine barrels using wild fermentation, before being double-distilled in 250-300l copper-pot stills. Bottled at 96 proof, its a complex artisanal small-batch spirit with chocolate, plum, spice, and floral notes that is best sipped neat.Get your bottle today!

Rey Campero means "King of the Countryside." Its story is tied to Mezcalero Rmulo Snchez Parada, who learned all about producing mezcal from his father in Mexico. He emigrated to North Carolina but returned to Candelaria Yegol, Mexico in 2003 and started making Mezcal again with his family. Its a family with a rich history in making mezcal that spans more than 7 decades and 4 generations of Mezcaleros. Today it is produced in the Oaxacan Highlands just as it once was, according to tradition and with sustainability in mind. They focus on producing the finest quality mezcal, finding new markets for the spirit, as well as creating job opportunities.Rey Campero Cuishe Mezcal is produced in the family palenque (distillery) that has been operational for more than 7 decades. Its made from wild Cuishe agaves which take 9 to 12 years to mature before being harvested. They are then roasted for 4 to 5 days, before being ground in a mule-pulled tahoma mill. It is then open-air fermented, letting the wild yeast transform sugars into alcohol, then double-distilled using a copper-pot still. The resulting unaged spirit is bottled at around 96 proof and unaged for a fruity and crisp profile with a distinct earthy and mineral twist to it.Grab a bottle today!

Rosaluna Mezcal is made by a sister and brother duo, JJ and Frida Mndez Len Jimnez, in the small village of Santiago Matatln, also known as the "World Capital of Mezcal." Their family has been lovingly creating the spirit and perfecting the craft in the heart of beautiful Oaxaca for over six generations. With an experienced team of brand builders who appreciate the finer things in life on the business side of the venture, they have created a mezcal that is designed to get you hooked on the magic of this unique spirit.Agaves for the Rosaluna Mezcal grow for up to eight years in the Matatln soil, which gives the mezcal earthy notes later in the process. The agaves are nurtured, and constantly cleaned by hand, and when they are ready, the heart of the agave is harvested, and the leaves (pencas) are removed in order to get only the pineapple (pia), which contains the most sweetness. Pias are roasted over pinewood fire for up to five days, and then mashed or milled. After adding water to the agave juice and fiber, the mash is left to ferment for up to eight days, and the result is double distilled to create the final spirit of Rosaluna. Rosaluna is an all-natural, handmade mezcal, created for a modern consumer who appreciates this spirits simplicity and close connection to the nature. It is made of only two ingredients hand selected 8-year-old agave and water and with lots of love and respect for the craft. Rosaluna mezcal is a single-estate product, which means that the agaves are grown, harvested, cooked, fermented and distilled, and the handcrafted spirit is bottled on the estate, giving the distillers complete control over the quality and consistency of the end product. The production of this artisan spirit is carbon neutral. This mezcal was created with everyone in mind, and is the perfect pick for the mezcal newbie or the mezcal connoisseur.Grab your bottle today!

Agave Type: BarrilRegion: Sola de Vega, OaxacaMaestro Mezcalero: Don LorenzoAmadorProof: 97.8 Proof, 48.9 percent ABVTasting Notes: Delicate buttery notes, cinnamon and anise, guanabana, lychee, cooked agave, herbal vapors, subtle smoky notes, incense. Spices, fruits, roasted coffee.Details: Crafted from agave Barril, hand milled and distilled in clay pots.

Agave Type: EspadnRegion: Santiago Matatlan, OaxacaMaestro Mezcalero: Celso Martinez Proof: 97 Proof, 48.5 percent ABVTasting Notes: Guava, plum, apples, subtle smoke, yellow apple, herbaceous notes, chicken.Violets and delicate cooked agave, followed by toasted caramel.Details: Hand-milled, triple-distilled in a copper still with fruit and spices, and vapor infused with a raw chicken breast.

Agave Type: TobalRegion: Sola de Vega, OaxacaMaestro Mezcalero: Don LorenzoAmadorProof: 106 Proof, 53 percent ABVTasting Notes: Bitter chocolate, tar, tobacco, prunes, cooked agave. Subtle smoke, chipotle chile, floral nuances, nutmeg, spices, chocolate, tobacco.Details: Crafted from agave Tobol, the king agave. Fermented in wooden vats and twice distilled in clay pots.

Sombra Mezcals new distillery was built in 2017 in Santiago Matatlan, Oaxaca, Mexico. Its an eco-friendly operation that produces artisanal small-batch mezcal. Every step of the process is geared toward sustainability, starting with 7 to 10-year-old organic agaves. After the harvest, these are roasted in underground stone pits using sustainably-harvested wood. They are then crushed in a traditional tahona mill which is solar-powered, instead of donkey-pulled.The juice is then left to ferment for 8 days in vats using wild yeast, after which the mash is distilled twice using copper-pot stills, using clean-burning natural gas instead of wood fire. At the end of the process, the leftovers are used to produce adobe bricks that are donated and used to rebuild houses in earthquake-prone Oaxaca. Sombra Mezcal is bottled at 90 proof using recycled glass.Sombra Mezcal Ensamble is handcrafted in Santiago Matatln, Oaxaca in Sombras very own distillery using rare wild Tepeztate and Tobal agaves from the Oaxacan Sierra. The first adds citrusy and peppery notes, the latter a distinct earthiness. The limited-edition and ultra-premium spirit employs all the traditional techniques, upgraded with modern sustainability practices. Its bottled at an unusually high 103.2 proof.Grab one of only 2,000 bottles today!

Sombra Mezcals new distillery was built in 2017 in Santiago Matatlan, Oaxaca, Mexico. Its an eco-friendly operation that produces artisanal small-batch mezcal. Every step of the process is geared toward sustainability, starting with 7 to 10-year-old organic agaves. After the harvest, these are roasted in underground stone pits using sustainably-harvested wood. They are then crushed in a traditional tahona mill which is solar-powered, instead of donkey-pulled.The juice is then left to ferment for 8 days in vats using wild yeast, after which the mash is distilled twice using copper-pot stills, using clean-burning natural gas instead of wood fire. At the end of the process, the leftovers are used to produce adobe bricks that are donated and used to rebuild houses in earthquake-prone Oaxaca. Sombra Mezcal is bottled at 90 proof using recycled glass.Sombra Mezcal Espadin Joven is handcrafted in Santiago Matatln, Oaxaca, using 100 percent Espadin agaves in their own distillery. The award-winning spirit employs all the traditional techniques, upgraded with modern sustainability practices. Its a complex, smoky, and fruity mezcal that showcases the heart of Sombra Mezcal.Grab a bottle today!

In the central valleys of Oaxaca, Mexico, Maestro Alberto Morales a fifth-generation jomezcalero is hard at work managing his familys five stills. The village of San Dionisio, which the Morales have called home for nearly 150 years, was founded in 1610 and has sat at the epicenter of mezcal country throughout the spirits existence. Morales, who uses sustainable farming techniques (Wahaka Mezcal is certified organic by the USDA) and traditional production methods, describes his palenque as "a place of respect and harmony, where no arguments or even bad words can be uttered."The Morales take great pride in the craft of mezcal production, and oversee the entire process from harvest to market.After expert jimadors select espadn agave at the peak of ripeness, the Morales roast them in earthen pits, which gives the mezcal its signature, smoky flavor. The agave is then crushed using a traditional millstone and distilled by Morales himself.Made using 100 percent agave, Wahaka Joven Espadn has a slightly sweet finish that belies the smoky, charred flavor of the roasted agave.Incredibly approachable, Wahaka Joven Espadnis Morales signature mezcal, and won the Silver Medal at the 2012 San Francisco World Spirits Competition and the 2011 New York International Spirits Competition.Wahaka Joven Espadn is 100 percent agave, 100 percent organic and 100 percent authentic. Always.Pick up a bottle today!