Best Mezcal Under $100

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.

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.

“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.

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

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).

'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.

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.

Discover Susto Mezcal Joven

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".

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.

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.

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.

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.

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.

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.

Quiereme Mucho Tepextate has fresh and herbal aromas. It is bright with flavor notes of pollen and lavender. Each bottle is hand-painted and unique.

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.

Master Mezcalero: Silverio García Luis & Epifania Gómez Mejía NOM: NOM-0162 Agave Varietal: Espadín Scientific Name: Agave angustifolia Town / Municipality: Rancho Blanco Güilá, Santiago Matatlán State: Oaxaca Fermentation: Natural, Open-Vat Fermentation in Wood Still Type: Copper Alembic ABV: 48-49% TASTING NOTES Butterscotch, black tea, banana, and roasted maguey. A little sweet, a little creamy. Savory, spicy, and peppery, in a way that reminds us of smoked meats and Texas style barbecue. Followed by lingering, resonating notes of ash and soft smoke on the palate. ESPADIN (Agave angustifolia): Espadin is the most common varietal of agave used in mezcal production. It is indigenous to most mezcal-producing regions and adapts well to cultivation. Depending on the terroir and climate, Esapdin typically takes 5-7 years to mature, which is considered fast in the world of agaves. Espadin piñas come in a variety of sizes, and can weigh as much as several hundred pounds. The agave is easy to work with. Subject to the hand of the maker, Espadin can yield a wide variety of flavors and profiles, depending on the climate, time of year at harvest, production style, altitude, and countless other factors. Do not underestimate Espadin. Despite the fact that Espadin is the most “common” agave varietal used for mezcal production, and often less expensive than other varietals, it makes some of the best and most interesting mezcals. As a friend in the trade once said, Espadin mezcal is never “just an Espadin.” THE BACKSTORY While Erstwhile Mezcal is known for its forte in small-batch artisanal mezcal made from wild, more “exotic” varietals of agave, we are extremely proud and stand 110% behind our signature Espadín mezcal. In fact, we challenge you to find a better-tasting Espadín. That is how confident we are about our Espadín, though of course reasonable minds can differ when it comes to matters of the heart. Who is the producer that crafted Erstwhile Mezcal’s signature Espadín? Meet Silverio García Luis and Epifania Gómez Mejía, a producer family of Zapotec heritage based in Rancho Blanco Güilá, Oaxaca. Counting Silverio and Epifania, there has been at least three generations of mezcaleros in the García family. Epifania did not grow up in a mezcal family, but learned the ropes and became a mezcalera of her own right after marrying into the García family. She was recently recognized as a Woman in Mezcal in the January 2020 edition of El Mezcal, an online publication by the Mezcal Regulatory Council (Consejo Regulador del Mezcal). The legacy and craft of artisanal mezcal production have deep roots in the García family. Silverio and Epifania learned the craft from Silverio’s father, renowned master mezcalero Lorenzo Antonio García (Don Lencho, as he is commonly known). In February 2016, The Mezcal Regulatory Council recognized Don Lencho as a Cultural Treasure of Mezcal, a remarkable and rare honor reserved for the few master mezcaleros who are known for excellent mezcal and have preserved the virtuosity of artisanal mezcal production for at least 60 years.

Minero has a nose full of flower essence, vanilla and figs with a burnt honey flavor and a bit of lemon. Minero is deep and warm, sweet all the way to the finish. One hour beyond the village of Chichicapa and through a mountain pass, one arrives at Santa Catarina Minas. This pueblo has an arid semi-tropical microclimate and great water! Our palenqueros, Florencio Carlos Sarmiento and his sons Florencio Carlos Vasquez and Luis Carlos Vasquez, are true craftsmen.

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

The nose is complex with aromas of ripe jalapeño, cocoa and floral notes. A smooth palate introduces earthy flavors of beet and sweet potato, complemented by a sweet minerality and hints of pollen. Green vegetal notes and a slight capsicum spice linger on the finish. AGAVE MADRECUISHE Madrecuishe is part of the Karwinskii family of agaves. It thrives in dry climates and typically grows in a tall, cylindrical shape. Due to the agave’s dense core and low water content, mezcal made from Madrecuishe typically has high minerality with vegetal and floral notes. 100% Agave Karwinskii | San Luis Amatlán, Oaxaca | NOM-0472X Copper Pot Still ACCOLADES 95 Points, The Tasting Panel

Discover Peloton De La Muerte Mezcal Maguey Criollo

A wise man once said that the aroma of Madre Cuishe reminded him of the smell of fresh fallen rain. As part of our Signature Line, this unique mezcal is distilled using one of the most rare agaves, the Madre Cuishe. Perfectly un-aged, our Madre Cuishe celebrates the agave’s natural environment of volcanic terrain, dry conditions and warm temperatures. Wahaka Mezcal Madre Cuishe slowly and delicately evolves in your mouth, exposing its earth, mineral and citrus tones, first on the tip of your tongue, and then journeying to the roof of your mouth and nose. The Madre Cuishe’s finish is long and should be enjoyed, making it a mezcal that you won’t soon be able to forget.

A limited edition release of only 400 bottles, this mezcal is a vegan version of a pechuga mezcal. Skipping the raw chicken breast, this mezcal instead features organic heirloom apples indigenous to Oaxaca. This is added to the still prior to the second distillation.

Burly with taste of smoke, our Silver Mezcal is a single malt with scents of earth and oak. Straight out of distillation, but smooth and easy to drink—best before a meal.

This wild sotol from the nothern part of Durango, is made using Dasylirion Wheeleri. Wild dasyilrions are harvested at maturity, crushed by hand, fermented in concrete vats, then double distilled in copper still. The cold ferment gives this sotol a very unique and robust flavor, that captures the light and grassyness of a classic sotol, but has and earthy funkyness that makes this spirit very unique and special.

From San Dionisio Ocotopec, Oaxaca, region. Espadin agave matured for a minimum of eight years is harvested and crafted using the Tahona method then is double distilled and then aged in ex-Bourbon barrels for 3 to 12 months resulting in flavors of agave, pineapple, citrus, jasmine, caramel and smoked cinnamon.

Se Busca Reposado is aged for 10 months in French oak Barrels and has notes of coconut, almond, and hazelnut along with oak and mesquite.

Gracias a Dios Tepextate is made with 25-year old wild agave. Agave Tepextate has a lot of character in its aftertaste and deeply complex flavor. It has hints of minerals, grapefruit, and lime among slight touches of moist earth. This Mezcal has a relaxing taste that goes wonderfully with pastas and red meat.

Artesenal Mezcal

San Baltazar Guelavila is a small town on the eastern side of the Valles Centrales region of Oaxaca, Mexico in the district of Tlacolula. It is in these valley highlands, because of their fertile, limestone soils, that espadín has been cultivated for over 100 years alongside other sustaining crops. Don Gregorio Martinez grows his espadín at an elevation of 5,500 feet surrounded by diverse agriculture such as tropical fruits and citrus. The proliferation of fruits and vegetables being grown in the area lend their naturally occurring yeasts to the wild fermentation process and give this mezcal its distinctive sparkling aromatics and rich flavor. 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.

Banhez Pechuga (“breast”) is comprised of 100% Espadín mezcal redistilled with indigenous seasonal fruits and raw turkey breast hung over a copper still, imparting deliciously balanced flavors and complexity in the alcohol’s vapors before condensation takes place. Pechuga has been consumed across Oaxaca on special occasions for centuries.

More than 500 years ago, the hearts of agave plants were used to prepare a spirit known in Nahuatl as water of "mezcalli" or "roasted pine". Legend has it that the first roasting of an agave plant occurred when it was struck by a thunderbolt during a powerful storm. For this reason mezcal is often referred to as the drink descended from the heavens. Today, after five generations, the traditionally crafted Joya Azul, retains the same premium quality as the mezcal first bottled by the Leon family in 1890.

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

Discover Pierde Almas Mezcal Botanical

Bruxo No. 1. Agave Espadin, 8 years of maturation time. An original broth that reveals the most popular attributes of agave, surprising you with new textures and sensations that give rise to your first genuine and mystical experience in the world of mezcal. Light floral notes and prominent smoke aroma a citrus and a hint of pepper on the finish flavor Pairing: berries, tuna and citrus.

We celebrate the anniversary of Xicaru by combining two traditions: pechuga, a mezcal traditionally reserved for special occasions, and mole negro, the iconic Oaxacan sauce. We are proud of the exciting result: Xicaru Pechuga Mole Mezcal. Xicaru Pechuga Mole Mezcal is made by hand. The maguey is cooked in an underground stone oven, tahona-mashed, fermented in open-air pine vats, and distilled over a wood fire. Our mole negro is made from scratch over two days at our palenque, using molcajete- ground chilis, Oaxacan chocolate and other fresh ingredients. It is added to the still along with dressed chickens for the final distillation.

An artisanal handcrafted and unaged mezcal blend of agave Espadín and the wild agave Tobalá. Produced and bottled in Oaxaca, Mexico. Slightly smoky, flavours and aromas of butter, mint, cinnamon, mango, herbs and minerals. We are replanting both species used. An agave takes time to grow, but our goal is to be able to exclusively use agaves we replanted - as soon as nature allows it. We use sustainable farming practices to actively avoid soil erosion. Mezcal UNIÓN's goal is to preserve traditional distilling craft and empower locals to grow socioeconomically by uniting artisanal distilleries and agave farmers.

Produced from a blend of wild Espadín agaves with a maturity of 8 years and wild Madrecuishe agaves with a maturity of 13 years. This premium Mezcal produced in a single palenque in San Balthazar Guelavila Oaxaca , cooked in an underground stone oven, and ground with a tahona stone. Naturally fermented in wood vats and double distilled in a copper pot.

Creyente™ Mezcal Joven comes from a rich artisanal tradition to create a remarkable new alchemy, blending distinctive agaves, regions, and traits which give birth to an extraordinary mezcal. Creyente™ is based on the philosophy that anything is possible. This belief is reflected in Creyente’s pursuit in creating an unbelievable mezcal. Creyente™ is the union of 100% Espadin agave harvested from two regions, Tlacolula with its rich soils and Yautepec and its wild mountainous terrain. The result of this remarkable blend is a paradox, a curious alchemy and an unbelievable mezcal drinking experience. Our visionary blend takes the form of a hybrid animal with a velvety smooth body, sweet hints of fruit, and light herbal notes with an overarching rich, smoky mesquite wood flavor. Creyente™ is best enjoyed by sips– accompanied by sal de gusano (worm salt) and a fresh orange wedge or a sangrita.

Bronze Medal San Francisco Spirits Competition 2020 This unique wild agave is only found in the area around the municipality of Sahuayo, Michoácan. Produced at our vinata in Cotija, Michoacán, we cook this agave in ground for 121 hours, hand crush with mallets and axes, ferment for 12 days in pinewood vats before being double distilled in our copper caso and pinewood still’s and bottled at proof. Notes of Cotija Cheese, Citrus Peel, Mint and Fresh Cut Agave. Saludos!

Our mezcal comes from the tiny village of San Juan del Rio with a great history in producing mezcal. Aromas: medicinal herbs such as lemongrass and Herb of grace, with sugary notes of cane syrup Flavors: citrus confit, herbaceous tones, cooked agave

Mezcal is often referred to as the South of the Border cousin to Islay Scotch. While not every bottle merits this comparison, the new line from Mezcal Marca Negra stands out with distinct smokiness and a strong, proud identity of where it was grown. Every bottle of Marca Negra contains information on the type of agave used, where it was made, the master distiller’s name and even the batch and bottle number- quite literally, a thumbprint of its origin.

Mezcalero No. 16 was made with semi-wild agave Madre-Cuishe, and it was distilled by Don Valente Angel in Santa Maria Pila. The Madre-Cuishe has high acidity, and therefore creates great structure and clarity of flavor in the Mezcal. This is another beautifully distilled Mezcal from Don Valente Angel. There are notes of softly roasted agave, subtle fruit, and minerality that meet a lively herbaceousness. The liquid coats the mouth. This Mezcal has a vegetal foundation and hints of soft smoke. The flavors are deep and lingering.

Sustainably grown, produced and bottled in Ejutla, Mexico. Made for cocktails or those that like it neat. Tasting Notes: Earthy, smoke nose; silky and earthy with vegetal flavors and some sweet vanilla notes; smooth and lush, balanced and long.

Discover Don Copio Ensamble Mezcal

Discover Delirio De Oaxaca Reposado Mezcal

Gracias a Dios Cuixe is made with agave Cuixe that takes 15 years to mature. This agave is fairly unique as it grows in an elongated pina that can stand up to 6 feet tall. This mezcal has strong notes of moss and moisture on the nose. It has a persistent taste of clove, white pepper, cinnamon, and apples.

Mestizo Joven is the unaged artisinal mezcal in the Mestizo lineup that also includes a Reposado and an Anejo. It can be sipped and it also makes for a great mixer. It won the Double Gold Medal at the 13th Annual San Francisco World Spirits Competition in 2013.

In a league of its own, Lobos 1707 Mezcal Artesanal is gradual, smoky and sultry. Each sip conjures its epic past: created from 100% Espadín agave, roasted in an open, conical Oaxacan fire pit, then ground in an Egyptian stone mill, resulting in a stealthily smooth liquid whose flavor experience is deep, affecting, and will leave its mark with the subtle warmth of spice. For Mezcal lovers and rookies alike.

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!

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%.

Discover Lagrimas de Dolores Durangensis 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.

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.

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.

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.

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.

Discover Mezcal Vago Coyote En Brro Tequila

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.

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.

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.

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

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.

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.

Discover Casamigos Mezcal Joven (Gift Set With Two Glasses)

Los Amantes Añejo is aged for 2 years on french oak. Coffee and dry fruits are some of the highlights of this delicious and complex flavor.

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.

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

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.

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!

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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.

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.

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.

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.

A smoky, bonfire-like Mezcal from Foreveroax. This is aged for up to a year in oak barrels, and it has an intense flavour.

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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.

[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.

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.

Crisp morning dew, charcoal, pine and forest fire with a sweet smoke .

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!

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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!

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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.

Espadín is woody and aromatic and smoke comes through on the nose and palate alike.

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.

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

Honey, wood, tobacco smoke and campfire, chamomile and earth.

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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.

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.

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

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.

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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

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