Mezcal

A dry mineral base is offset nicely with an abundance of fruit, herbaceous notes and nuttiness. A viscous entry coats the mouth leading to a fruit forward mid palate with subtle sweetness that shines with bright citrus and persimmons.... Read More

If this was in a glass and you didn't know what it was, you might think to call the Rochester Fire Department. This beautiful Mezcal hailing from the terrain of Oaxaca blends smoke, satin, and salt. The agave used is not the... Read More

Del Maguey Vida de Muertos is a special 45% ABV edition of Vida inspired by the batches of mezcal that are distilled in autumn by the family of Paciano Cruz Nolasco and shared for the celebration of Dia de los Muertos. It is produced... Read More

Soft smoke with candied notes and a creamy mouthfeel layer fruit and a subtle spice on a palette of rich, cooked agave... reminiscent of the high desert just after a heavy rainfall, bright and clean.

A remarkable example of Miahuatlan’s famous Agave karwinskii—in this case, the maternal Madrecuixe—showing an overwhelming bouquet of flowers and sweet tropical fruits and given structure by a subtle minerality... Read More

Distilled in the rolling hills of the Oaxacan Sierra by the Morales family. Madre Mezcal is made with 70% agave Espadin and 30% agave Cuixe (Karwinskii) agave. The agaves are roasted in an earthen pit, and fermented with local... Read More

The world of mezcal offers what is quite possibly the greatest and most artisanally made drinks in the world. While it can be punshingly expensive, Madre has proven to be the go to brand of late when you need a more accessible... Read More

Born in 1960, José Erubíel Mota Martínez, this mezcalero witnessed his town’s palenques go from 10 to only 1 as the local government cracked down on illegal spirit production throughout the 70’s... Read More

Mal Bien Espadin is produced by Lucio Morales Lopez in San Dionisio Ocotepec, Oaxaca. This mezcal smells of roasted meat, ground corn, and pine tar. On the palate, there are notes of leather, caramelized banana, and barley. Mal... Read More

At Mezcalum, it all begins with a carefully curated selection of Espadin and Cuishe - a rare and wild variety that only grows in highly specific, arid regions in the central valleys of Oaxaca at an altitude that ranges from 750... Read More

Made from ripe regional agaves, baked underground in a conical stone oven for five days, and milled by horse-drawn tahona. It is fermented with natural yeast in wooden tinas. The Mezcal is double-distilled to obtain a Joven Mezcal... Read More

After the 3 expressions from Oaxaca and Guerrero, the 4th Peloton mezcal comes from Durango. Crafted with cenizo agaves, it's produced with the utmost respect for the rich tradition and history of the famous Mexican spirit.... Read More

Second generation maestro distilador Armando Rodriguez crafts this agave according to the traditional method of his home town of Sola de Vega, Oaxaca: first cooked in an earthen oven, then mashed by hand and fermented in sabino... Read More