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Best Mezcal Under $100
What is the Best Mezcal Under $100? Mezcal is a singular Mexican spirit with a strong character. In the nose-intensive smell of honey and vanilla. On the palate, the flavors of ginger, cinnamon, banana, and tangerines unfold, wrapped up with a fine smoky note. Browse the list of the Top 100 most popular mezcals and explore reviews, ratings, and facts.Top 100 Most Popular Mezcals Under $100
#1. Casamigos Joven Mezcal
Casamigos Joven Mezcal is produced in Oaxaca, Mexico by a 4th generation family of Mezcaleros using 100% Espadin agaves. Every one of the bottles is hand crafted using a unique process insuring no two bottles will ever be the same. Casamigos Mezcal is balanced and elegant, offering harmonious hints of tamarind, pomegranate, banana and mango. Fresh herbal mint aromas, dried oregano and thyme lend character to the mezcal. The delicate tones of smoke, hints of licorice and mineral nuances lead to a long silky finish.
$65.99
#2. Dos Hombres Joven Mezcal
A unique blend of the finest Espadin agave, hand-selected from the hillsides of a small village in Oaxaca. Dos Hombres presents an appealing fragrance and a rich taste that engages the palate, ensuring the distinctive smoothness of our brand.
$62.99
#3. GEM&BOLT Artesanal Mezcal
“A clean spirit with subtle smokiness.”
GEM&BOLT is a clean spirit with a smooth profile and subtle botanical notes resulting in the perfect mezcal.
GEM&BOLT is a small batch joven mezcal made with perfectly ripened, late harvest, 100% espadin agave from the central valleys of Oaxaca, Mexico. GEM&BOLT is deeply informed by hundreds of years of tradition, using no artificial yeasts, additives or chemicals.
The pĨna is slowly wood-roasted in conic earthen pits and mashed with traditional tahona stone. It then goes through a natural fermentation in oak vats. The first distillation is in small copper stills and then rested (not aged) in oak barrels for 3-6 months.
During the second distillation, using our proprietary stainless-steel copper alloy still, the damiana herb is introduced as the agave spirit’s vapors pass through the botanical basket releasing the damiana’s essential oils. This process highlights herbal notes of chamomile, balanced by a well-rounded roasted agave profile distinct to artisanal mezcals from San Dionisio Ocotepec. Damiana is a traditional Mexican herb long-revered by the Maya and Aztec for its myriad of mood-elevating properties. This beloved heart-opening herb perfectly complements GEM&BOLT resulting in a unique composition of biosphere and natural elements promising only the highest quality mezcal.
$44.99
#4. Bozal Ensamble Mezcal
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- Tasting Notes:Citrus, Floral, Smoky, Vegetal
- Food Pairing:N/A
- ABV:47%
A slightly smoky, yet herbaceous undertone rests on the center of the palate, while citrus and floral notes from the Barril are introduced and strengthened by the warm viscose finish of the Mexicano. This is a light and easy sipping mezcal, which will delight and surprise you with its complex lingering finish.
Espadín
The Espadín agave, known as the genetic Mother of the Blue Weber Agave, is used to produce tequila, and is also the predominant agave used in mezcal production. Unique in itself, the characteristics of this agave showcase the aromas of wet earth, a rich smokiness on the mid-palate, and a finish reminiscent of wild flowers.
Barril
This thick-foliaged, wild agave, often used as fencing to divide land in Oaxaca, intensifies the complexity of this mezcal. As citrus and floral notes arise, hints of green peppers compliment the nose. The palate is a delightful balance of citrus and creamy banana.
Mexicano
The Mexicano agave thrives in the moist environment of lower elevations. This wild agave can grow quite large and is usually harvested when close to ten years of age. The concentration of sugar in the fully mature agave produces an extremely powerful mezcal. The palate is distinctively herbaceous and earthy with a long lasting finish in the mouth.
ACCOLADES
100 Points, The Tasting Panel
90 Points, Wine Enthusiast
$48.99
#5. Del Maguey Chichicapa Mezcal
This low-valley mezcal shows elements of roast agave, green agave, lime rind, gentle smoke, and rainwater. It is unbelievably soft on the palate, yet registers 92 proof. This mezcal is deserving of every accolade it receives.
(Note: may not come with packaging as pictured).
$75
#6. El Buho Mezcal
Created from Espadin agave, El Buho Mezcal is handcrafted at a traditional artisan distillery in the heart of Oaxaca. Mature agave plants are carefully selected, then slowly roasted for one week in an underground stone pit with local mesquite wood. The roasted agave pieces are crushed on a traditional Tohona stone mill, well water is added to the resulting aguamiel, and the mixture fermented for a few days. The mash is then double distilled in a fifth generation alembic still and packaged in a distinctive bottle featuring "el buho" himself. El Buho Mezcal is now available in the US thanks to Brooklyn-based company, Henry Steele Imports. An inviting nose of sweet agave, vanilla and delicate smoke leads to a rich, full-flavored palate with herbaceous notes of roasted agave, sweet potato, vanilla and earth. The finish is long, spicy and peppery, enhanced by an elegant touch of smoke.
$42.99
#7. Susto Mezcal Joven
#8. Ilegal Mezcal Anejo
Aged to tasted for about 13 months in new, American oak barrels. A gorgeous spirit rivaling the world's finest scotches and cognacs. Maple, and bitter orange aromas. Rich butterscotch notes. Sweet agave on the palate. Rounded. Full. Rich. Mature. To be sipped and savored.
Ilegal began back in 2003ish, very informally & almost by mistake. Ilegal’s founder, John Rexer, was transporting mezcal "creatively" from Oaxaca to supply his bar, Café no Sé in Antigua Guatemala. The first mezcal bar outside of Mexico.
In 2006, the brand, Ilegal, was created, originally to continue to supply the bar in Guatemala. As tribute to this origin, the back of each bottle of Ilegal reads, “Originally produced for: Café No Sé Mezcal Bar".
$99.99
#9. Porfidio – Desi-Mescal (Y2015)
'Desi-Mescal' by Porfidio is a single-agave, single-origin, single-terroir, single-vintage, single-varietal, experimental agave craft spirit that is NOT distilled from Blue Agave, but from 100% Agave Americana mescal plants from the Deccan Plateau in India. To reflect the true flavor of the mescal plant's terroir, this desi-mescal is bottled fresh after distillation without any further barrel ageing. Same as in Mexico, the agave is oven-roasted prior to pressing. This desi-mescal comes in hand-blown glass bottles made by Indian artisans from recycled Indian Coca-Cola bottles. This product supports diversity.
$65.99
#10. Mayalen Wild Cupreata Mezcal
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- Tasting Notes:N/A
- Food Pairing:Beef, Cheese - Hard Aged, Cheese - Nutty & Semi-Firm, Chicken, Cured Meats, Dessert - Chocolate & Coffee, Dessert - Fruit, Dessert - Vanilla & Caramel, Duck & Game Bird, Fish - Meaty & Oily, Fish - White, Fruit - Citrus, Fruit - Dried, Fruit - Sweet, Lamb, Mushrooms, Nuts, Pasta, Pork, Root Vegetables, Shellfish, Tomatoes, Turkey
- ABV:48%
Mayalen Wild Cupreata is made with 100% wild agave Cupreata this is harvested on the mountaintops of the Mezcalero’s estate. The cut agave is transported down the mountain in a caravan fashion where it is cooked in an earthen oven, crushed by tahona, and then distilled in a copper alembic. This mezcal is potent with elegant herbal and citric notes and a spicy kick. There is salt on the nose with moderate notes of tropical fruit. This mezcal is 48% ABV.
$44.99
#11. Mezcal Vago Ensamble En Barro
Mezcal Vago - Olla de Barro Ensamble from Sola de Vega has a soft bouquet of pine needles and fertile earth. Its full body has an essence of charred cinnamon and finishes with notes of pumpkin and chestnuts.
Tio Rey crafts his mezcal in Sola De Vega, a region famous for its use of olla de barro (clay pots) in distillation. His palenque sits ideally on a fertile hill near a fresh mountain spring. His water source, rich soil, and ancient methods yield rich and satisfying mezcals. Each unique blend of agaves he creates will have a different flavor. The blends include various amounts of Espadin, Mexicano, Coyote, Arroqueño and Sierra Negra. Each batch will be clearly labeled as to its content so we might learn a thing or two from this master.
$87.99
#12. Zignum Mezcal Anejo
Zignum Añejo is aged for a minimum of 18 months in new American and French oak casks.
Zignum is a smooth, easy-to-drink Mezcal, with a refined flavor that comes from aging in oak casks.
Color: Bright amber.
Aroma: Robust mix of wooden aromas with a fine and persistent bouquet.
Notes: Rich coffee, chocolate, and maple syrup.
$54.99
#13. Morro Mezcal
Morro Mezcal is crafted in the time-honored methods and traditions of true small batch artisanal mezcal production. All of the estate-grown espadín agaves are harvested from the rocky mountainside fields above the palenque in El Gramal, Oaxaca. The agaves are mesquite-cooked in an earthen oven, hand cut with an axe and shredded. Wild fermentation is done in pine vats with well water, using zero additives. It is then twice distilled-to-proof, never adding water, in a wood-fired copper pot still.
Aromas of Wet Clay and Vanilla. Notes of Red Fruit and Burnt Caramel. Finish is exceptionally balanced and smooth.
$62.49
#14. Gracias A Dios Espadín
The Gracias a Dios Espadin uses 8-year old agave Espadín, two times distilled, and aged 4 months in American oak. It has flavors of wood and spicy oak, wild herbs, and citrus pith. Spice, controlled smoke and oak, minty and fruity; more spice and rising oak. Balanced and fragrant, with nice earthy notes, good palate development, a nice array of fruit and smoke, spice and controlled oak.
$42.99
#15. Quiereme Mucho Tepextate Mezcal
#16. Yuu Baal Joven Pechuga
A clear, cristalline mezcal that offers a range of incomparable flavors and scents worthy of tasting by the best palates. with a nose full of citrus, herbs, fruits and spices, where at first you can perceive notes orange, anise, pineapple and mango. It is a mezcal of a strong yet velvety character with an explosion of flavors on the palate, its sweet touch at the end invites you to have another sip. In its aftertaste you can appreciate the flavor of the turkey breast as well as hints of cinnamon, rice and mango. It is a significant mezcal that is only used on the grandest of occasions such as baptisms and weddings.
$99.95
#17. La Luna Mezcal Chino
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- Tasting Notes:Bold, Citrus, Earthy, Pine, Stone Fruit
- Food Pairing:N/A
- ABV:48.51%
Double Gold San Francisco Spirits Competition 2020
Produced at our vinata in Indaparapeo, Michoacán from wild agave found high in the Sierra’s in Michoácan. Bold and complex, this agave is cooked for 168 hours, rested post cook for 144 hours, crushed with mallets and axes, fermented for 240 hours in pinewood vats before being double distilled in our copper caso and pinewood still’s and bottled at proof.
Notes of Lemon Zest, Pine Resin, Stone Fruit and the rich soils where it’s grown. Saludos!
$99.49
#18. Mayalen Machetazo Papalote Mezcal
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- Tasting Notes:Smoky
- Food Pairing:Beef, Cheese - Hard Aged, Cheese - Nutty & Semi-Firm, Chicken, Cured Meats, Dessert - Chocolate & Coffee, Dessert - Fruit, Dessert - Vanilla & Caramel, Duck & Game Bird, Fish - Meaty & Oily, Fish - White, Fruit - Citrus, Fruit - Dried, Fruit - Sweet, Lamb, Mushrooms, Nuts, Pasta, Pork, Root Vegetables, Shellfish, Tomatoes, Turkey
- ABV:40%
Mayalen Machetazo is made with 100% agave Cupreata, but it’s made specifically for use in cocktails. It has slight hints of smoke that make a good mixer for many different types of mixed drinks, and it’s citric aroma can make for an enjoyable tasting. It has an ABV of 40%.
$43.49
#19. Lagrimas de Dolores Durangensis Mezcal
#20. La Jicarita Pechuga Mezcal
A raw turkey is traditionally suspended over the copper alembic still during the second distillation of Mezcal con Pechuga. This unique process cooks the turkey, and as the vapors of the distill pass through the protein an undeniable richness is added to this “elixir of the gods”.
In homage to Zapotec rituals, our 3rd generation Maestro Mezcalero refines his centuries-old family recipe into this award-winning Mezcal.
$73.49
#21. Alipus San Juan Oaxaca Mezcal
Made by the same palanquero as Los Nahuales (as it is known here in the U.S. – it goes by Los Danzantes in Mexico), Don Joel Antonio Cruz y familia, the San Juan del Rio Alipús is made from 100% Espadín. Per the tasting notes from Craft Distillers it was fermented in oak vats and is the fruit of non-irrigated Espadín “grown in sunny mountain-top plantings in ferriferous soil at 4,600 feet.” They describe it as “Fruity, rich, smokey, pleasantly sweet.” In our tasting we found a full agave nose with a slight sweetness and light smoke notes. It was smooth on the tongue and displayed an even alcohol note. The palate reveals even more smoke which is the dominant impression left after a swallow. This is definitely the smokiest Alipús which should appeal to scotch drinkers who appreciate some peat.
$49.99
#22. Bruxo No. 3 Barril
Bruxo No. 3 Agave Barril with 12 years of maturation time. Mineral nature, this mezcal has a strong connection to the earthly forces of the world. Mineral notes, cantaloupe finish flavor. Nutmeg and mineral notes aroma.
Pairing: Fresh cheese, nuts and aguachile.
$71.99
#23. Mayalen Borrego Mezcal
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- Tasting Notes:Berry, Dried Fruit, Smoky, Tobacco
- Food Pairing:Beef, Cheese - Hard Aged, Cheese - Nutty & Semi-Firm, Chicken, Cured Meats, Dessert - Chocolate & Coffee, Dessert - Fruit, Dessert - Vanilla & Caramel, Duck & Game Bird, Fish - Meaty & Oily, Fish - White, Fruit - Citrus, Fruit - Dried, Fruit - Sweet, Lamb, Mushrooms, Nuts, Pasta, Pork, Root Vegetables, Shellfish, Tomatoes
- ABV:49%
Mayalen Borrego (the Spanish word for "lamb") is an organically handcrafted mezcal made from wild cupreata agave hand picked by the maestro mezcalero. They take 7 years to fully grow and are harvested from the hillsides accessible only by foot, where donkeys are required to transport the agaves. Cooked for three days in an earthen stone oven, the agave juice is extracted using a tahona wheel. It is naturally fermented for about a week in aged wooden barrels and triple distilled in a wood-fired copper still with a leg of lamb infused in the final distillation, hence its name. This joven mezcal is produced at Erdini S.A. de C.V and bottled at 49% ABV.
$56.18
#24. El Jolgorio Espadin Mezcal
Espadín is the most prevalent species of agave in Mexico and reaches maturity earlier (7-12 yrs) than most other agaves. It also grows to be very large with a high sugar content, making it perfect for mezcal production. However, only the most unique lots of mezcal Espadín crafted by the Casa Cortés collective of mezcaleros are bottled under the El Jolgorio brand, oftentimes vintage batches that were either reserved for resting, or simply "forgotten" and tucked away in the corner of the palenque. El Jolgorio consistently produces some of the most sought after Espadin mezcals available in the market.
ABOUT EL JOLGORIO
Mezcal forms an important part of rituals, ceremonies, and festivities in villages in our homeland of southern Mexican state of Oaxaca. These celebrations - also known as Jolgorios - always involve mezcal, a drink that spans cultures and bonds families. Fifteen unique El Jolgorio Mezcals are made from different species and varieties of wild-harvested and semi-cultivated agaves by master distillers in remote villages in the Central Valleys region of Oaxaca.
Each El Jolgorio label signifies a different agave variety, with each tiny batch released in sequentially numbered editions. Due to the scarcity of wild agaves and a commitment to sustainability, the batches rotate, meaning each new edition might be produced from different regional producers within the tightly-knit collective. Every label bears the name of the distiller, village, age of agave at harvest, and number of bottles, to connect the drinker with the place of origin and the families behind the spirit.
$99.99
#25. Mezcal Vago Coyote En Brro Tequila
#26. Delirio Anejo Oaxaca
Mezcal Delirio de Oaxaca Añejo is meticulously handcrafted under the supervision of master distiller Fernando Santibañez. This añejo is produced at a traditional palenque in Miahuatlán, Oaxaca, by Ricardo Gonzalez, a fourth generation grower and distiller. Delirio de Oaxaca Añejo is made from two naturally cultivated agaves: Agave espadin and Agave madre cuishe. After approximately seven years, the agave is harvested by hand and cooked for three days in an underground stone oven heated with mesquite and copal. The cooked agave is then mashed by the tahona method and naturally fermented in open pine vats. Following fermentation, the must is double-distilled in copper alembics, aged for a minimum of 12 months in moderately toasted new American white oak casks, filtered and precisely blended to 80 proof. The final product has a robust woody profile with elegant sweet notes from aging in new casks and thin fruity notes from the blending of two agaves. Mezcal Delirio de Oaxaca Añejo: 100% agave and certified by the Mexican government / COMERCAM.
$69.99
#27. Don Ramon Mezcal Joven
Mezcal Don Ramón Joven is a transcendent expression of this
category of hand-made spirits. Made from 100% Salmiana Agave from
Zacatecas, Mexico that has been matured for 8-10 years, this clear spirit
embodies the earthen smokiness of mezcal. A sip delights the palette with
an awakening, yet balanced aroma of herbs, florals, and fresh citrus layered
with a subtle fruity finish brought forth by the agave. For each Salmiana
Agave harvested, Casa Don Ramón plants two more of the species in its
place.
$52.41
#28. Gracias A Dios Gin Mezcal
Gracias a Dios Gin was developed by students at Oaxaca State University. This spirit is somewhat unique as it’s made with agave Espadin, like the majority of other mezcals. Aside from a few differences, this spirit is made using the same process as any other mezcal. Distillation is one of the key differences. Gracias a Dios Gin is triple distilled, and during the additional third distillation, thirty-two hand picked botanicals are added to the liquid. A touch of juniper prevails over the other flavors, although notes of citric and fresh herbs arise from this as well.
$59.98
#29. Viejo Indecente Ensamble
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- Tasting Notes:Cherry, Coconut, Herbal, Minerality, Pepper, Salty
- Food Pairing:Beef, Duck & Game Bird, Pork, Shellfish
- ABV:48%
Mezcal, 100% artisanal production, natural & organic harvest.
Espadín (A. angustifolia) and Madrecuishe (A. karwinskii) Origin. District of Miahuatlán, Oaxaca
Cooking. Steam artisanal oven (horno)
Fermentation. Montezuma wooden vats
Distillation. Double distillation in copper stills
$51.35
#30. Nuestra Soledad Santiago Matatlan Mezcal
Nuestra Soledad Santiago Matatlan is made using Espadin that grows between 5,500-5,900 feet elevation in a mountain canyon that has incredible agave diversity. The Espadin used in this Mezcal grows among a sea of wild Tepeztate, Tobala, and Coyote.
ABOUT NUESTRA SOLEDAD
From the same producers as El Jolgorio, Mezcal Nuestra Soledad is comprised of six distinct mezcals from six different producers located in various regions of Oaxaca, intended to highlight elements of terroir in mezcal production. Oaxaca is one of the most geographically diverse states in Mexico, with a wide array of microclimates, vegetation, and ecosystems. Nuestra Soledad is made using 100% agave Espadín, cultivated in the remote mountain areas around the Valles Centrales region of Oaxaca, alongside wild vegetation and planted in varying soil types, resulting in an array of flavor profiles. Even more importantly, each mezcalero employs his own methods, often passed down through the generations. Every decision impacts the final character of the mezcal. The environmental diversity, combined with the human element of mezcal production, result in six unique mezcals, despite all six being made from a single agave variety: Espadín.
$54.99
#31. La Venenosa Raicilla Sierra de Jalisco
Great and fun!! The nose is full of juicy fruits, papaya, guava and some avocado. The palate is rich and high acid, citric frutis cut through, there is no smoke. A bit of oxidative quality and savory notes. Excellent stuff, great for cocktails and sipping neat.
$74.44
#32. Casamigos Mezcal Joven (Gift Set With Two Glasses)
#33. Los Amantes Mezcal Anejo
#34. Pierde Almas La Puritita Verda Mezcal
Young (less than one year old bottling), handcrafted mezcal made of 100% agave (Agave angostofolia). This crystalline distillation has 40% alcohol/volume. This mezcal is specially handcrafted for mixology, it boasts a savory sweetness, combining smoke and earthy undertones to the sweet taste of the Espadín agave. Lower in alcohol than Pierde Almas mezcals, it is a perfect´mise en bouche´ to get your palate ready for more powerful mezcals.
$45.99
#35. Mezcal Carreño Espadin
Awarded a Silver Medal at the San Francisco World Spirits Competition 2020. Mezcal Carreño Espadín comes from the Central Valleys of Oaxaca produced in the artisanal way. The Espadín agaves are cooked together in an underground pit oven, milled by tahona, open-air fermented in pine vats, and double distilled in copper stills. This Espadin has hints of wild rose, pear and oak.
Mezcalero: Leonardo Hernandez
Agave: Espadín
Age of Plant: 5-8 years
$69.99
#36. Machetazo Oaxaca Espadin Mezcal
Agave Espadin is native to the state of Oaxaca. Our Mezcal Machetazo Espadin 45% has subtle floral notes with a light spicy finish. These are influenced by the tropical-desert climate where our distillery is located. Espadin reaches maturity and an ideal sugar concentration between 8–12 years. The mezcal master must cut the leaves and penca at this time, soon before it starts to flower and sprout a quiote. Like our Cupreata varieties, the Espadin agaves are cooked in an earthen oven releasing aromas of roasted fruit.
$42.99
#37. Mezcal Nucano Espadin Anejo
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- Tasting Notes:Caramel, Chocolate, Coffee, Smoky, Vanilla
- Food Pairing:Fish - Meaty & Oily
- ABV:40%
From the San Dionisio Ocotopec, Oaxaca, region, Espadin agave matured at least eight years are harvested and crafted using the Tahona method, double distilled and then aged in Ex-Bourbon barrels for 3 to 5 years create flavors of agave, cherry, toasted nuts, vanilla, caramel, coffee, chocolate and smoke. Simply rich and fabulous!
$65.99
#38. La Venenosa Raicilla Sur de Jalisco
#39. Paquera Mezcal Barril
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- Tasting Notes:Bright, Earthy, Floral, Fresh, Rich, Silky, Smoky, Smooth, Spicy, Toasty, Vegetal
- Food Pairing:N/A
- ABV:45%
Sustainably grown, produced and bottled in Ejutla, Mexico. Made for those that like it neat or on the rocks.
Tasting Notes: Floral nose; silky texture with tangy style and bright, rich, elegant style: ripe and lush with great depth and tangy notes of earth and spice, long and racy, spicy and complex.
$60.83
#40. Mezcalero #11
Mezcalero No. 11 is made with semi-wild agave Madre-Cuishe, Bicuishe, and Mexicano, as well as cultivated Espadin from distiller Alberto Ortiz (Don Beto) near Miahuatlan. This Mezcal is complex, and unusually cleanly distilled. The spirit is silky and sweet on the nose, offering citrus aromas and a gentle smoke character. The body has notes of roasted meats and sweetness. The finish is well-rounded and seductive.
$79.99
#41. Fidencio Clasico Joven
Wash – The crushed agave is mixed with water three times. The Agave fiber is kept and used in distillation to extract maximum flavor. Ferment – After the wash, the mash is placed in fermentation vats. The vats are made from pine and do not have a cover. With the help of the indigenous, airborne yeast, the magic of fermentation proceeds. This usually takes six days to complete but will vary depending on the air temperature. Distill – The fermented juice is pumped into our alembic (pot still) and twice distilled. It is then evaporated and collected. With each pass through the still, we separate the heart (corazon) of the distillate from the head (cabeza) and tail (cola), which are not used for mezcal. At this point we have mezcal that is at batch strength. Water is then added to bring down the final alcohol level to 44%, or 88 proof. We now have Fidencio Clasico Joven, ready for bottling. Why separate? Different parts of the fermented agave juice evaporate at different temperatures. The impurities are found in the beginning and end (head and tail) of the distillation cycle. Only the corazon is used in the final product.
$40.5
#42. Bozal Mezcal Iberico
The Ibérico expresses a citrus-forward nose of lime and grapefruit with a tropical aroma of banana. A viscous mouthfeel coats the palate with savory flavors, complemented by a slight floral note of hibiscus flower.
$94.49
#43. ForeverOax Reposado Mezcal
#44. Wild Shot Mezcal Silver 86.8′
#45. Mezcal Amaras Cupreata
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- Tasting Notes:Balanced, Chocolate, Earthy, Funky, Leather, Pumpkin, Vegetal, Woody
- Food Pairing:Dessert - Chocolate & Coffee, Dessert - Fruit, Fruit - Citrus
- ABV:43%
Mezcal Amarás is a brand born from our special bond with the sun, the land, and the people who work it. Mezcal Amarás collaborates with Maestro Mezcaleros from Oaxaca and Guerrero, honoring and preserving 500 years of artisanal craftsmanship. Mezcal Amarás invites you into a world of smoothness with perfectly balanced flavors and aroma to enjoy neat or in a cocktail, in moments that transcend time.
Artisanally made in Guerrero: We handcraft our mezcal with local producers - Maestro Mezcaleros - in the town of Tixtla on the mountain slopes of the Rio Balsas. To honor their legacy and excellence, we place their signature on all our labels printed.
100% Natural Fermentation: All fermentation occurs naturally with no sulfites in open-air vats, utilizing wild yeast native to the environment.
Handcrafted with agave Cupreata: Cupreata is also known as Papalote, which signifies butterfly, because of the way its leaves (Pencas) open up to the sun. This sacred plant grows within the higher jungles 1,000 to 1,500 feet above sea level, under a humid subtropical climate. It is a wild agave that absorbs solar energy 13 years before it matures.
Tasting notes: Subtly perfumes the nose with notes of pumpkin seeds, leather, cacao and other tropical aromas. Cupreata is bold, bright and herbaceous, leaving a fresh finish of pepper and spice on the mid-palate.
Awards: In 2015, Amarás Cupreata took a Gold medal at the Bruxelles "Concours Mondial" and the San Fransisco World Spirits Competition. It then took double Gold at the WSWA Tasting Competition.
$59.99
#46. Yuu Baal Reposado Espadin
[click image to zoom] image may not be actual bottle available The Mezcal Reposado will always have a privileged value from the entreé to the after dinner table-talk. 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 spririts. Ideal for the most memorable moments, and for the most delicate and exigent senses of a new adventure in the heights.
$48.99
#47. Mezcal Legendario Domingo
Mezcal Legendario Domingois made in the village of San Luis del Rio in Oaxaca, Mexico. It is produced by Master Mezcalero Gregorio Velasco, using agave espadin which is harvested at 8 to 9 years old. The piñas are roasted in pit ovens before being pressed by a traditional tahona which is comprised of a stone pulled by a horse. The juice is fermented in wooden oak vats before being double-distilled through copper stills. It is bottled at 48% ABV.
$47.14
#48. Mezcal El Tinieblo Joven
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- Tasting Notes:N/A
- Food Pairing:N/A
- ABV:40%
Crisp morning dew, charcoal, pine and forest fire with a sweet smoke .
$49.74
#49. Mezcal Nucano Espadin Joven
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- Tasting Notes:Citrus, Smoky, Smooth, Vanilla
- Food Pairing:N/A
- ABV:45%
Double Gold winner at the San Francisco World Spirits Competition. This artisan Mezcal has been crafted for four generations of family Maestro Mezcaleros in San Dionisio Ocotopec, Oaxaca region. Espadin Agave harvested after maturing for at least eight years, this fine Mezcal is produced using the Tahona method, double distilled and has notes of bright citrus agave, vanilla, almond and slightly smoky. Extremely complex yet smooth!
$49.99
#50. Los Nahuales Mezcal Blanco
#51. El Diablito Mezcal
#52. Mezcal Villasuso
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- Tasting Notes:N/A
- Food Pairing:N/A
- ABV:40%
Made from 100% steamed agave Salmiana (maturity 8-12 years), Mezcal Villasuso is smooth on the palate.
Produced in Guanajuato, Mezcal Villasuso is a third generation mezcal made with a 200 year old recipe.
Crowd-pleasing notes of toasted almonds and pepper flavor lead to a mild finish with pleasant flavors of grapefruit and fresh minty notes.
Gold Medal Winner of the Concours Mondial de Bruxelles, its quality is unquestionable. Enjoy straight, over ice or in your favorite cocktail. A true mezcal!
$49.99
#53. Espirito Lauro Mezcal Joven
#54. Marca Negra Ensamble
Marca Negra Ensamble has a semisweet beginning with citrus and yellow plum , clove and white pepper, and a floral end. It is a blend of Espadin, Bicuishe and Madre-Cuishe. This mix gives the Mezcal a rich and sweet feel that lingers brilliantly on the palate.
$87.99
#55. Pierde Almas Mezcal Espadin
#56. Sacacuento Anejo Mezcal
Clean and elegant on the nose, our Anejo Mezcal is a single malt with whispers of peat and heather, and a touch of smokey caramel.
On the palate pungent and a soft clay intermingles with baked agave and singed caramel. The finish is a pudding of vanilla, oatmeal and burnt hemp.
$75.16
#57. Bozal Cenizo Mezcal
- Category:
- Country:
- Tasting Notes:Bright, Chocolate, Citrus, Floral, Smoky, Smooth
- Food Pairing:N/A
- ABV:47%
This Cenizo opens with bright aromas of orange peel and floral notes. The palate is driven by big flavors of mesquite and sweet barbequed meats. Hints of dark chocolate and cocoa complement the slight smokiness on a smooth and long finish.
AGAVE CENIZO
Of the Durangensis family of agaves, this wild agave is typically harvested from the hillsides of Durango. Cenizo thrives in high altitudes up to 8,5ooft with cool and dry conditions.
100% Agave Durangensis | Piño Suarez, Durango | NOM-0472X
Copper Pot Still
ACCOLADES
97 Points, The Tasting Panel
$66.99
#58. Mezcal El Tinieblo Reposado
- Category:
- Country:
- Tasting Notes:N/A
- Food Pairing:N/A
- ABV:40%
Honey, wood, tobacco smoke and campfire, chamomile and earth.
$52.99
#59. Alacran Mezcal
#60. Mestizo Mezcal Anejo
Mestizo Anejo is aged for 16 months in oak barrels, which is four months longer than what is required to call a mezcal an anejo. The additional months in the barrel give this mezcal a unique caramel flavor that compliments the agave Espadin perfectly, resulting in a sweet, smooth flavor that stays long on the tongue. This mezcal won the Double Gold Medal at the 13th Annual San Francisco World Spirits Competition in 2013.
$54.99
#61. Encantadora Cristalino Mezcal
Using our unique charcoal filtration technology, which gives us the ability to remove the color picked up from the barrel aging process, we have brought the cristalino category to mezcal. The Mezcal Cristalino is a blend of Espadín and the wild Tepeztate strains of agave. We leave you with an aged, yet clear variation, that is incredibly smooth, yet perplexingly complex.
$73.24
#62. Bozal Cuishe Mezcal
- Category:
- Country:
- Tasting Notes:Citrus, Dry, Minerality, Pine, Smoky, Tropical, Vegetal
- Food Pairing:N/A
- ABV:47%
Driven by intense citrus and strong minerality, the Cuishe has a dry entry. As is experienced in the rich tropical fruit on the palate that moves to sweet potato on the front. Green vegetal notes in the mouth and a dry smoky finish then follow. A complex flavor profile that proves quite enjoyable.
AGAVE CUISHE
One of the most physically distinct species of agave, the Cuishe, a subspecies of the Karwinskii Family of agave, grows vertically as a single stalk with its leaves spreading at the top. Due to its unusual structure, and the stalk containing the firmer piña material, the Cuishe can be difficult to harvest and to work with in general. This agave offers aromas full of tropical fruit with a dry piney and mineral finish.
100% Agave Karwinskii | San Luis Amatlán, Oaxaca | NOM-0472X
Copper Pot Still
ACCOLADES
95 Points, The Tasting Panel
4 Stars - Highly Recommended, Spirit Journal
$69.99
#63. Wahaka Joven Ensamble
Perhaps one of the most unique members of our line-up, Wahaka Mezcal Joven Ensamble is a pure blend of Espadín (50%), Madre Cuishe (25%), and Tobalá (25%) agaves that are cooked, fermented, and distilled together. Our Ensamble is a magical mezcal that is un-aged, allowing the flavors, aroma and character of each agave to clearly present themselves.
This full-bodied mezcal inherits the distinctive floral aroma of the Tobalá. At first sip, our Ensamble continues to take on the characteristics of the Tobalá, which then quickly transform into the earth, mineral and citrus notes found in the Madre Cuishe. Throughout the experience, the noble Espadín adds mezcal’s traditional structure of smoke balanced with sweet.
$99.99
#64. Fidencio Sin Humo Mezcal
#65. Fidencio Pechuga Mezcal
100% Agave Espadín Estate Grown in Santiago Matatlán, Oaxaca Biodynamic Organic (Certification Pending) Harvested After 10 Years Vintage 2010 Production 450 Bottles 45.4% Alcohol by Volume Triple Distilled Batch Proof Joven - Unaged
$90
#66. Los Vecinos Del Campo Ensamble No. 1
Los Vecinos Del Campo honors centuries old distilling traditions of Oaxaca and the people whose families have produced these rich spirits for generations. After growing & maturing for 7- 20 years, the local grown agave is harvested by hand. The agave hearts are then slow-roasted underground for 4-7 days to develop the sultry, smoky-sweet flavor profile. After roasting, the piñas are crushed using a stone molino, then naturally fermented in a wooden vat for 7-15 days- depending on time of year. These artisanal mezcals are then double distilled using copper pot stills.
The end products are sophisticated yet wild mezcals of the highest quality that taste of the generations of expertise behind them.
In partnership with Carmen Villarreal and Casa San Matias, Los Vecinos works to promote sustainability and support to the people and communities who create these exquisite mezcals. Los Vecinos Del Campo translates to “Neighbors of the Field” and in the tiny villages of Oaxaca, Mexico where these artisanal mezcals are created, neighbors are family.
Production description:
• Agave: 5% Barril, 5% Madrecuishe, 90% Espadin
• Serving: Savor and sip neat or mix into an array of premium cocktails.
• Appearance: Void of color; sediment free clarity.
• Opening aromas of chamomile, dill and roasted agave. Delicate but tangy fragrances of green tea, hemp, palm frond, green pea and black pepper.
Tasting notes:
Initially sweeter than aroma implies, and first impression is of black pepper, honey and soy sauce. A well-mannered and delicate mezcal.
Ratings:
4 Stars, Highly Recommended, F. Paul Pacult’s Spirit Journal, June '18
Awards:
2020 International Spirits Challenge – Gold
$58
#67. Nuestra Soledad San Luis del Rio Mezcal
Nuestra Soledad San Luis del Rio is located east of the Valles Centrales Region. The small village is tucked away in the mountains, where Espadin is grown on slopes so steep that the harvested pinas need to be rolled down to flat ground before being taken back to the palenque. The region is intensely hot, which causes early ripening of the agave.
ABOUT NUESTRA SOLEDAD
From the same producers as El Jolgorio, Mezcal Nuestra Soledad is comprised of six distinct mezcals from six different producers located in various regions of Oaxaca, intended to highlight elements of terroir in mezcal production. Oaxaca is one of the most geographically diverse states in Mexico, with a wide array of microclimates, vegetation, and ecosystems. Nuestra Soledad is made using 100% agave Espadín, cultivated in the remote mountain areas around the Valles Centrales region of Oaxaca, alongside wild vegetation and planted in varying soil types, resulting in an array of flavor profiles. Even more importantly, each mezcalero employs his own methods, often passed down through the generations. Every decision impacts the final character of the mezcal. The environmental diversity, combined with the human element of mezcal production, result in six unique mezcals, despite all six being made from a single agave variety: Espadín.
$49.99
#68. Santo De Piedra Mezcal
A mezcal devoted to people, traditions and the magnificence of life. Delicately produced in the southern highlands of Oaxaca with ripe agaves and cooked with a unique blend of woods that gives Santo de Piedra a subtle smokiness. Carefully packaged in signed and numbered bottles.
$62.95
#69. Mal Bien Espadin Mezcal
Beautiful, easy drinking mezcal that is true to the place and people who created it. Complex enough to be enjoyed on its own, at 91 proof it’s also assertive enough to shine through in cocktails where lower ABV mezcales can easily get lost.
MAESTRO MEZCALERO: Don Lucio Morales
VILLAGE: San Dionisio Ocotepec
AGAVE: 100% Espadin (A. angustifolia)
ALTITUDE: 1,680 Meters
ROASTED IN: Earth
CRUSHED BY: Tahona
FERMENTED IN: Pine
DISTILLED IN: 275L Copper Pots
TASTING NOTES
Smell: roasted meat, ground corn, lime pith, pine tar
Sip: leather, caramelized banana
Swallow: mineral, barley
$43
#70. Mezcal de Leyendas Puebla
- Category:
- Country:
- Tasting Notes:Acidic, Bright, Creamy, Crushed Rock, Earthy, Eucalyptus, Intense, Mint, Pepper, Salty, Smoky, Sweet
- Food Pairing:Cheese - Stinky, Cured Meats, Duck & Game Bird, Lamb, Mushrooms
- ABV:47%
Mezcal de Leyendas started in 2006 with the pursuit in finding regional mezcales made honoring the tradition and craftmanship of their predecessors using agaves native to the region.
This mezcal made from the state of Puebla, is a great represenation of terroir using sustainable farmed agave Tobalá, that grows in this rich volcanic soil at high elevation showing its flavors by the producer, the plant and production region.
$89.99
#71. El Mero Mero Espadin Mezcal
#72. Mezcal Rey Campero Madre Cuishe
Mezcal Rey Campero Madre Cuishe uses Agave karwinskii that is grown at a range of 3,000-6,000 feet. Maestro mezcalero Rómulo Sánchez Parada is known for his artistry, and this Mezcal uses natural yeasts for fermentation. It is velvety with a palate of white chocolate and ripe banana.
$93
#73. Cruz De Fuego Mezcal Espadin
Cruz De Fuego Mezcal is certified artisanal mezcal. The brand launched in 2015 and were awarded as the best-tasting mezcal at the San Francisco World Spirits Competition. This brand features one-of-a-kind fabric labels to honor the rich-textile traditions of Oaxaca.
Each expression follows the same production process: cooked in conical (underground) ovens, open-air fermentation, milling by tahona-wheel, copper distillation, twice distilled. You will find variation across the agave varietals and sourcing methods.
$44.99
#74. Alipus San Andres Mezcal
#75. Delirio De Oaxaca Joven Mezcal
#76. La Venenosa Raicilla Costa de Jalisco
#77. Marca Negra Dobodan
Marca Negra Dobadan tastes of cooked agave with a touch of molasses and brown sugar, green herbs and grapefruit peel, a slight smoky flavor gives way to a sweet finish. The agave Dobadaan and agave Mexicano are the same varietal of agave rhodacantha. Both names for this type of agave are pretty widely accepted. The Marca Negra Dobadaan tastes of rich fruits, and it’s very clean on the nose and palate.
$99.99
#78. Mezcal Naran Espadin
NARAN means "Eclipse of the Moon" in Trique, an indigenous Oaxacan language from the sierras. This mezcal is a smooth craft cocktail approach to the espadin agave varietal from the producers of Mezcal Carreno. NARAN is a smooth 40% ABV to provide a soft, smoky, and reminiscent of orange peel, evergreen and glacier water. Elevate the taste of your home cocktails with NARAN or sip it neat to enjoy the nuances this mezcal offers.
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Mezcal Carreño began in 1904 with Don Apolonio Carreño, with mezcal that was made from wild agaves that naturally grew on property, land that ironically in some plots, was used to grow sugar cane and was sold to the family of the largest rum producers in the country. At Hacienda Carreño the mezcal was shared during three big parties a year, the first, on Apolonio's birthday in February; the second, at the end of the milling of the sugar cane in April and the third, with the harvest of the corn crops at the end of the year. Today, the tradition of making mezcal is kept alive, preserving the artisanal process using wild & cultivated agaves.
Mezcal Carreño is ensuring the future by planting over 30,000 agaves since 2017 and additional plots every year. They support multiple non-profits both in Oaxaca and Arizona. In Oaxaca Gók-nenna, meaning "Help me" in zapoteco, has a focus on helping the Zapotec Indigenous women. In Arizona the Urban Agave Initiative helps plant agaves in the Phoenix and Tucson communities to support the endangered mexican long-nosed and shorter-nosed bats. These bats are critical to supporting the desert ecosystem as pollinators of the night.
$49.99
#79. Bozal Ancestral Mezcal
Bozal Ancestral is made with wild agave Cupreata, which is known as maguey Papalote in the state of Guerrero, where this agave grows on the mountain slopes of the Rio Balsas Basin. The rough landscape makes it incredibly difficult to harvest this agave. This mezcal has a floral sweetness that presents itself on the palate with aromas of wet earth. It’s balanced with a citric finish.
$99.99
#80. Bruxo No. 2 Pechuga de Maguey
Bruxo No. 2 Agave Espadín 80% and Barril 20%,
Being an abocado with pechuga de maguey, we talk of a unique mezcal, with a darker and a sweeter flavor. Floral notes, chocolate, caramel and spice with a velvety soft finish flavor. Sweet, herbal and citrus notes, fennel and mint with subtle smoke aroma.
Pairing: melon, prossciuto, cheese, dried fruits, meet and fish.
$61.99
#81. Riazuleno Mezcal Clasico
- Category:
- Country:
- Tasting Notes:Cinnamon, Minerality, Sweet
- Food Pairing:N/A
- ABV:40%
Riazuleño is produced by Riazul in the foothills of San Dionisio Ocotepecin Oaxaca, Mexico on a single estate, owned and operated by our Maestro Mezcalero Gelasio Cruz. It is produced in the traditional, artisanal manner dating back hundreds of years. Pina sare cooked for up to three days in conical pits with hot, volcanic rocks, and covered with an earth layer and hay-like fabric to hold in the smoke. This process renders out a crystalline liquid, forming small beads called pearls ... a hallmark of quality for Espadin agave spirits.
$51.99
#82. Santo Cuviso Bacanora Blanco
#83. Aprendiz Del Pescador De Suenos Mezcal Espadin Joven Oaxaca
Aprendiz Espadin is produced by Isaías Martínez in San Juan del Río. At 76 proof, this mezcal is balanced and great in cocktails. Aprendiz Mezcal is produced through a completely handmade processes, respecting the traditional way of making mezcal.
$44.99
#84. Mezcalero #15
Mezcalero No. 15 was made from semi-wild agave Sierra Negra from warm-climate mountain slopes. It was distilled by Baltazar Cruz in San Luis del Rio. Sierra Negra is notably suave. The nose on this Sierra Negra is a bit dry side and the body carries the same dryness and low viscosity. This Mezcal was made with light touch and shows in the final product.
$96.99
#85. Don Amado Mezcal Reposado
Its aromas and tastes are very familiar Mexican flavors: roasted corn slathered in butter, hints of vanilla and cinnamon, tropical fruit like dragonfruit, and dried chilies with a moderate amount of smoke. The flavors of barrel-aging contribute spicier and more vanilla-driven notes.
$66.99
#86. Mezcal Rey Campero Espadin
Rey Campero Espadin is produced from Agave angustifolia that is fermented in open air with wild yeasts. In true Destiladora de Mezcal Sánchez fashion, only the highest quality and most mature agave are used in production. Many batches of Rey Campero Espadin are also aged in glass before bottling, which gives them a much softer feel. Make sure to check the release and bottling information on each bottle as different batches have different flavor notes. Regardless of which release you’re tasting, many consider this to be the best Espadin on the market.
$52.81
#87. Wahaka Tobala
No other agave offers the variety of aromas and flavors as the Tobalá — “the king of mezcales” — a wild plant that grows in the highlands, often on extremely rugged mountainsides and rocky cliffs. Not only is foraging for the Tobalá a challenge, but its smaller size means a significantly larger number of plants are needed to produce this delicious mezcal. With its instantly recognizable aroma, the Tobalá is explosive across the palate — enriched with sweet floral and herbaceous flavors — and its sensations resonate with a hint of numbness, thanks to its long finish. One kiss, and you’ll quickly understand why this small-batch spirit is so special. Because it’s so rare, mezcal lovers often keep a bottle of Tobalá tucked away for special occasions. Enjoy sparingly!
$98.99
#88. Mezcal Rey Campero Mexicano
Mezcal Rey Campero’s Mexicano is produced from Agave rhodacantha that is harvested from pine and oak forests at high altitudes. The result is a delightful mezcal that tastes of smoked wood, dry grass, and cafe espresso. Romulo Sanchez Parada produces quality mezcal time and time again. This particular mezcal is nothing short of great.
$92.99
#89. Se Busca Mezcal Joven
#90. Acre Cenizo Mezcal Artesanal
- Category:
- Country:
- Tasting Notes:Balanced, Citrus, Dry, Earthy, Grapefruit, Pepper, Smooth, Spicy
- Food Pairing:Cheese - Fresh & Soft, Fruit - Citrus
- ABV:45%
Acre Mezcal Cenizo is harvested from wild agave plants that are 8-14 years old. This award-winning* mezcal is made in Durango, Mexico by Mezcalero Jorge Burciaga, who's family has been making mezcal for generations.
This mezcal has a medium nose and complex taste with a light, smooth finish. The flavor contains spicy, peppery notes with an earthy texture and even a slightly lactic smell.
Great for sipping on its own or for use in your favorite cocktail!
*Gold Medal winner at the SF Spirits Competition 2020
$60
#91. Mezcal de Leyendas Maguey Cenizo Durango
- Category:
- Country:
- Tasting Notes:Acidic, Apple, Cassis, Chocolate, Dark Fruit, Dried Fruit, Floral, Smoky, Woody
- Food Pairing:Beef, Cheese - Fresh & Soft, Dessert - Chocolate & Coffee, Dessert - Vanilla & Caramel, Fish - Meaty & Oily, Shellfish
- ABV:47%
Mezcal de Leyendas started in 2006 with the pursuit in finding regional mezcales made honoring the tradition and craftmanship of their predecessors using agaves native to the region. This mezcal was roasted in stone pits covered with lava rocks, after which it fermented for about five days in mesquite line concrete vats. It was then double distilled in copper pot stills. All the wild agaves used to produce Mezcal de Leyendas is harvested sustainable to ensure the rejuvenation of species of plant.
$86.99
#92. Encantadora Mezcal Matcha
Combining the wonder of caffeine from one of nature’s most incredible sources, and our incredibly smooth espadín mezcal base, we have created the first mezcal infused with matcha. With no added sugars or calories, the Mezcal Matcha is a sensation you don’t want to miss the opportunity to savor.
$73.99
#93. Yola Mezcal
Yola Mezcal is handcrafted, distilled on our namesake farm, bottled by women, with a recipe passed down from Yola's grandfather. In 1971, Luis Jimenez purchased a Mezcal farm in San Juan Del Rio, Oaxaza. Today, we still honor his original recipe, abiding by the 300-Year-Old method of traditional Mezcal making. We are dedicated to promoting the economic independence of the women in Oaxaca.
$54.99
#94. Mezcalero #8
Mezcalero No. 8 was made with wild and semi-wild agaves Madrecuishe, Mexicano, and Tobalá from master mezcalero Don Valente Angel in Santa Maria la Pila. The entirety of this one-time release was just 1080 bottles, and most (if not all) of them are gone.
$79.99
#95. Derrumbes San Luis Potosi Mezcal
- Category:
- Country:
- Tasting Notes:N/A
- Food Pairing:N/A
- ABV:43%
Derrumbes third expression is a mezcal from the dessert produced exclusively from the extensive wild agave Salmiana Crassispina that grows naturally in the High Plateau of San Luis Potosi. With not enough trees to support mezcal production, Maestro mezcalero Manuel Perez forages for dry Salmiana leaves and quiotes to use as fuel. The result is an incredibly unique mezcal that reflects the flavors of its surroundings like no other. This floral and herbaceous mezcal from the village of Charcas has just the right touch of sweetness to balance its delicate intensity.
$41
#96. Bruxo No. 4 Ensamble
Bruxo No. 4 Agave: 60% Cuishe, 30% Barril and Espadin 10%,
A Bruxo result from the assembly of barrel agave, espadìn and cuishe, which gives it some herbal tones, to provoke new reactions to the body every time it is tested. Soft mineral and herbal notes (arugula and fennel) flavor. Peanuts notes, citrus flowers and pineapple aroma.
Pairing: Cofee and dark chocolate.
$88.99
#97. Mezcalero #17
Mezcalero No. 17 is a limited edition mezcal that was hand-distilled in March 2014 by Cirilo Hernandez in San Baltazar Guélavila. This mezcal was aged in glass before bottling in June 2015. It was made from the wild & very rare Agave de Lumbre, which was blended at roasting with agave Espadín. In total, there were 1104 bottles released at 48% ABV. This mezcal is very round and mellow with similar caramel notes to those mezcals or tequilas that are barrel aged.
$95.49
#98. Viejo Indecente Espadín
- Category:
- Country:
- Tasting Notes:Cinnamon, Grassy, Herbal, Minerality, Salty, Spicy
- Food Pairing:Cheese - Fresh & Soft, Duck & Game Bird, Pasta, Tomatoes
- ABV:45%
Mezcal, 100% artisanal production, natural & organic harvest.
100% Espadín (A. angustifolia) Origin. District of Miahuatlán, Oaxaca
Cooking. Steam artisanal oven (horno)
Fermentation. Montezuma wooden vats
Distillation. Double distillation in copper stills
$44.99
#99. Yuu Baal Reposado Espadin Mezcal with Jicara Cups
The Mezcal Reposado is a 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. There is quality that places it on another level with the finest and most exciting spirits. Ideal for the most memorable moments, and for the most delicate and exigent senses of a new adventure in the heights.
$41.99
#100. Del Maguey Mezcal Las Milpas Mezcal
Climbing the rugged dirt roads high above San Dionisio Ocotepec, we discover the remote village of Las Milpas, a true example that “you don’t find Mezcal, Mezcal finds you.” Here, nestled among the cornfields overlooking rolling pastures, lies the palenque of Anastacio Cruz Antonio and his sons Rigoberto, Abel, and Pedro.
Their Single Village expression is crafted by roasting ripe agave Espadin in an earthen horno carved into the granite hillside. Roasted agave is milled using a horse-drawn molino and fermented using only ambient microbes and yeasts in open-air wooden fermentation tanks and twice distilled in small copper stills. Las Milpas offers a nose of slate and minerals, balanced by tropical fruit and citrus notes, with rose petal florals, lavender, tarragon, and pea shoots, that evolves into a long and pleasantly dry finish.
$79.49