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).

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".

'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.

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.

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.

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.

The final product has a robust profile with aroma of agave, soft fruit notes and semi-smoked character.

Discover La Venenosa Raicilla Costa de Jalisco

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.

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. --- 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.

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.

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.

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.

Dry, complex, slightly smoky, naturally sweet with a kick of pepper and a grounded earthy finish

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.

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.

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.

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.

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!

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.

Se Busca Joven is made from 100% agave Espadin at at an unnamed distillery that’s owned by the family that has overseen the artisanal production process for generations.

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

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.

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.

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.

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.

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.

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.

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.

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

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.

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.

Quiereme Mucho Espadin is made with agave Espadin by Adolfo Mijangos. Crystalline, leather and green apples tones, pronounced taste of apple and flashes of wood.

Sustainably grown, produced and bottled in Ejutla, Mexico. Made for cocktails or those that like it neat. Tasting Notes: Spicy but restrained nose; silky and elegant with balanced, stylish flavors and considerable finesse and breeding, crisp and long.

Cruz de Fuego Ensamble is produced by Carlos Mendez Blas, son of mezcalera Margarita Blas. They share a palenque in Santiago Matatlan. Cruz de Fuego Ensamble is produced by Carlos Mendez Blas in Santiago Matatlan using 70% agave Espadin and 30% agave Tobala. His mezcal is traditionally produced using an underground stone horno, tahona, and copper stills. This was the first Cruz de Fuego release to be exported.

Fernando Santibañez had a passion for mezcal and its limitless possibilities. Using his years of experience and his love for mezcal, Fernando respectfully combined the traditions of mezcal with those of barrel aging to create a unique expression in Xicaru Añejo. Xicaru Añejo is made with traditional methods from 100% Maguey espadin. It rests for a minimum of one year in medium-toasted, used American oak barrels and is finished to 86 proof. Used barrels are employed to prevent over-aging, and the higher proof helps to maintain the essential characteristics of mezcal.

Discover El Buho Tobala Espadin

With an unconventional sweet nose this mezcal exerts traces of quince, anise, and strong minerality. This bouquet is complimented by rich herbaceous botanicals on the finish. AGAVE TOBASICHE A subspecies of the Karwinskii Family of agave, the Tobasiche is a wild agave that needs twelve to thirteen years to fully mature. This agave is typically characterized by its herbaceous and cedar-like aromatics with an earthy finish. 100% Agave Karwinskii | Río de Ejutla, Oaxaca | NOM-0472X Copper Pot Still ACCOLADES 94 Points, The Tasting Panel 93 Points, Wine Enthusiast

Mezcalero No. 9 was made with semi-wild agave Arroqueño from three neighboring clay-pot distilleries in Potrero de Sola de Vega. The entire batch was just 762 bottles made in this one-time release.

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.