Liquor Brands in Oaxaca

Del Maguey Vida San Luis Del Rio Mezcal is the perfect place to start when you want to try mezcal. This Mexican liquor is a little harder to find than tequila and other options, but Del Maguey has made its Vida Mezcal easy to get and at an entry-level price. It tastes delicious in mixed drinks and will introduce you to the world of mezcal. This mezcal is distilled twice and hand-crafted. Del Maguey uses wood-fired copper stills, which bring out fruity aromas and other sweet notes such as honey and vanilla. On your palate, experience cinnamon, banana, tangerine and even sandalwood. Wondering why you should opt for mezcal over tequila? Both mezcal and tequila are Mexican liquors distilled from the agave plant. Mezcal and tequila come from different regions in Mexico and often from different varieties of agave plant. Tequila must come from the Blue Agave plant, while mezcal can come from any agave plant. Most mezcal comes from Agave Espadin, including the Del Maguey Vida variety. Though you can try sipping Del Maguey Vida Mezcal to understand what mezcal is and how it should taste, this mezcal is designed to taste delicious in cocktails. The fruit notes and long finish make it perfect for fruitier mixes, such as a Sierra Madre Sunrise, which is made of mezcal plus Aperol, chocolate bitters and lemon juice. Try making a Mezcal Julep with basil and cranberry for a fruity twist on the classic. Remember to use quality juices and ripe fruits for best results. Buy Del Maguey Vida Mezcal online through Drizly and have it delivered directly to your door or pick it up in store.

We revived the ancient art of artisanal mezcal, tequila's predecessor, pioneering a unique approach and delivering the hand-crafted spirit to a new generation of creative drinkers and cultural innovators. Mezcal El Silencio is made in Oaxaca, Mexico, using the traditional process carried on by generations of mezcaleros. Meticulously picked agaves are roasted, crushed, and double distilled, resulting in a full-bodied flavor. Distilled from 100% Espadín agave, the black bottle really hits the mark, delivering all the classic full-bodied flavors of traditional mezcal. Try this smoky twist on tequila and elevate your usual Margarita or Bloody Mary! Double distilled in copper stills 43% Alc. Vol. - 86 proof Net. Cont. 750 ml

Full bodied agave flavor. Eucalyptus and mineral aromas compliment hints of green apple, fresh citrus, and red chiltepe. Hint of smoke. 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".

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.

Meet Rosaluna. Made with just three ingredients (8-year-old agave, water, and a lot of love), it’s designed to get you hooked on the Magic of Mezcal. Bright and brilliant with complex and layered notes of citrus and tropical fruits, look out for a silky smooth finish and just a hint of agave smoke. For the Mezcal newbie, the Mezcal connoisseur, and everyone in between, too.

Madre Mezcal is created at the Garcia Morales Ranch, nestled in the rolling hills of the Oaxacan Sierra. Produced by Jose Garcia Morales and his family, this blended mezcal is a traditional Zapotec recipe. Handmade in the hills of San Dionisio, Oaxaca, the family has been cultivating agave on their land in Oaxaca for centuries, creating high quality, small-batch artisanal mezcal. Madre Mezcal is distilled from agave Espadin and agave Cuishe using a family heirloom copper pot still. These agaves are roasted in an earthen pit, before being fermented with local well-water and wild mountain yeast. Madre has a hint of sweet smoke accentuated by earthy herbal notes of sage, and minerals on the palate, followed by a lingering floral finish. Agave Cuishe (or Cuixe) is a wild agave in the Karwinskii family that includes Madre-cuishe and Barril. It grows in a cylindrical, stalk-shaped piña, with leaves spreading at the top. It’s often slightly smaller than Madre-cuishe, and yields intensely flavored mezcal with high minerality and spice notes.

Artisanally produced and bottled in Oaxaca. Mezcal UNIÓN's goal is to preserve traditional distilling craft and empower locals to grow socioeconomically by uniting artisanal distilleries and agave farmers. Blend of agave Espadín and agave Cirial. Very balanced between the smokiness from the production process and the flavours of the agave. Ideal for sipping, great for cocktails.

“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 stunning expression of the unique character of the Coyote agave. An earthy and slightly smoky entry leads to a mid palate that is driven by flavors of minerality and rich dark chocolate. Finishes dry and balanced, indeed an enjoyable mezcal crafted for sipping. AGAVE COYOTE Part of the American Oaxacensis agave family, the Coyote is particularly hard to find in the wild. Sourced from Villa Sola de Vega in Oaxaca, this agave is typically characterized by its herbaceous and earthy aromatics with a spicy finish. 100% Agave Americana | Sola de Vega, Oaxaca | NOM-0472X Clay Pot Still ACCOLADES Best New Spirits of 2017, Wine & Spirits Magazine

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).

Aged for 4 months in ex-bourbon barrels. Sweet agave, light smoke. Toffee, vanilla, and hints of butterscotch and caramelized pear on the palate. Velvety throughout. 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".

We revived the ancient art of artisanal mezcal, tequila's predecessor, pioneering a unique approach and delivering the hand-crafted spirit to a new generation of creative drinkers and cultural innovators. Mezcal El Silencio is made in Oaxaca, Mexico, using the traditional process carried on by generations of mezcaleros. Meticulously picked agaves are roasted, crushed, and double distilled, resulting in a full-bodied flavor. This is a special blend of three agave types: Espadin, Tobasiche, & Mexicano, and is double distilled in copper pots. This is “mezcal for the masses”. The blend of the various agave types provides balance that is unseen in many of the single varietal expressions and depth of character that’s unrivaled at any price point. Double distilled in copper stills 40% Alc. Vol. - 80 proof Net. Cont. 750 ml

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: 100% Espadin • Serving: Savor and sip neat or mix into an array of cocktails. This 90-proof mezcal stands up well! • Appearance: Void of color; sediment-free clarity. • Aroma: Powerful aromas of baked pineapple and canned pineapple juice have an earthy core. Tasting Notes: It’s all spice up front in the mouth, quickly moving to roasted tropical fruits, tender young ginger, and green bell peppers. “This wonderful mezcal is the ideal marriage of unruly, wild mezcal and distilling sophistication.” – F. Paul Pacult, editor, F. Paul Pacult’s Spirit Journal, June '18 Awards: 2020 International Spirits Challenge – Gold 2019 San Francisco World Spirits Competition – Double Gold 2019 New York World Wine and Spirits Competition – Double Gold 2019 New York World Wine and Spirits Competition – Best Mezcal 2019 New York World Wine and Spirits Competition – Best in Show, Unaged White Spirit 2018 Ultimate Spirits Challenge – 94/100 points, Excellent-Highly Recommended, Great Value Award, Finalist

Real Minero Barril is made using agave Barril (A. karwinskii), which is fairly rare to see in the international market. The name “barril” comes from how the plant looks as it is somewhat barrel shaped. This Barril is Mezcal full-bodied with notes of tropical fruit and vanilla. Edgar Angeles is the Mezcalero behind Real Minero’s Mezcal. He and his sister, (and Mezcalera) Graciela, are well-known in the Santa Catarina Minas area.

Mezcal Vago Tobalá is made by Emigdio Jarquín Ramirez in Miahuatlán de Porfirio Díaz. Agave Tobalá is high in starch and creates light, sweet, floral mezcals. Mezcal Vago Tobalá is double distiled in a 250 Liter copper still and has notes of honey, roasted plantain, pineapple, ash, lime pulp, mint, thyme, marjoram, anise, granite, salt air, gardenia, and peony.

Discover Susto Mezcal Joven Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

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".

El Peloton de la Muerte Mezcal Artesanal is produced by Cutberto Santiago, in the central valleys of Oaxca. The label for El Peloton de la Muerte, which means Squadron of Death coming from Mexico's Independence in 1821. The Agave Espadin was cooked in stone pit covered with lava rocks, crushed with a horse drawn tahona, after which it fermented for four days in wood vats using natural fermentation. It is then double distilled in small copper stills.

Crema de Mezcal, is a combination of Miel de Maguey (unfermented syrup of the roast agave) and Mezcal San Luis del Rio – double distilled from 100% mature agave Espadin, produced the original, natural 400-year-old, hand-crafted way. Crema de Mezcal has a nose of roast maguey, with vanilla and pear, a creamy almond, apple, coffee, pineapple pallate and a long sweet smoky orange finish. As the Five day maguey roast is uncovered, the Miel of a few of the sweetest magueys are pressed out. Ten percent Miel de Maguey is added to ninety percent San Luis del Rio resulting in an 80 proof Crema de Mezcal. We have created, in Crema, a totally original and natural, single village produced libation.Sip this delicious beverage before, during and after meals. Make a great margarita with nothing other than fresh lime juice. Drizzle it over any fruit or pastry for desert. ©2020 Del Maguey. All Rights Reserved.

Santo Domingo Albarradas Albarradas has a high light nose with lots of citrus overtones. A bit of roasted pear too. Lots of tropical fruit on the tongue, spicy and woody with a clean dry finish. Santo Domingo Albarradas is located in the Mixe (pronounced Mee-Hay) region south of Oaxaca. The Mixe is a high altitude tropical zone closely resembling parts of Hawaii. Tropical plants and fruits grow here beside rushing mountain streams. Cool gray mists blow through the valleys and pine trees also grow nearby. The water here is spectacular! Espiridion Morales Luis and his son Juan are our Palenqueros. Espiridion has been making Mezcal since the Fifties. He is soft spoken and sincere which reflects in the honesty of his mezcal. ©2020 Del Maguey. All Rights Reserved.

The story of 400 Conejos, Mexico’s #1 Mezcal, begins with a native Mesoamerican religious tradition that allowed only priests to establish a channel of communication with the gods. To achieve it, they practiced ritual drinking of beverages made from agave. Such drinks were exclusively for religious ceremonies and for the spiritual elite. The gods of the drinks were called collectively centzon totochtin (400 rabbits) in Nahuatl. The number 400 was synonymous with “innumerable” and” uncountable”. It is believed that the spirit of the 400 rabbits carries on to this day in each bottle of this fine mezcal. The best agaves are selected after cultivation and cooked in traditional cone-shaped wood ovens. The wood is lit and volcanic rocks are placed on top of it in a pyramid shape. Finally, the oven is covered with cloth and earth and cooked for 3-5 days. Once cooked, the piñas are milled with a stone and kept in a wooden tub for fermentation. 400 Conejos Joven is double distilled and bottled to enjoy at 80 proof.

100% Agave Espadin the best type of Maguey in Mexico Made with a state of the art process to control and give the best product nature can yield Special yeast is used to ferment the agave juice and convert the sugar into alcohol Distilled two times to achieve a 100% Mezcal Aged in white oak barrels for color and aroma extraction

This special edition from our Vino De Mezcal series is made from semi-wild maguey Barril and is dedicated to the remarkable talent of Florencio, “Don Lencho” Laureano Carlos Sarmiento, our eighty-year old master palenquero. Barril are the biggest, fattest of the Tobasiche, Madrecuishe, Cirial, Larga family. The magueys were roasted in a conical pit over hot rocks, buried under a cap of earth for three days, fermented with nothing but airborne microbes for thirty days, then twice distilled very slowly in an ancient style clay still with bamboo tubing, the centuries-old Oaxacan organic, hand-crafted way. A spicy floral nose of carnation, tropical aromatics of gardenia and jasmine, ripe pear, dark fig, notes of wet green hay and forest floor. Enters the mouth like a caramel, and is round, soft and gentle, full-bodied, with a big middle palate. The long finish tastes of roasted root vegetables and umami, leaving the mouth with terracotta, a slate-like minerality and a touch of salinity.

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.

The Mezcal Vago Tepeztate is made by Aquilino García López at his palenque in Candelaria Yegolé, Oaxaca. This mezcal is made from 100% Tepeztate and is wild harvested in the surrounding hills of the Yegolé region.

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.

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.

Xicaru, the Zapotec word for beautiful, reflects Fernando Santibañez’s desire to share a traditionally produced mezcal that is approachable and distinct. Using his grandmother’s recipe, we make small batches of Xicaru Mezcal with time-honored methods at a palenque in Matatlán, Oaxaca. This mezcal showcases 100% Maguey espadin. Its natural smoky flavor is derived by cooking the maguey in a conical stone oven on mesquite and ocote, woods native to Oaxaca. "This is awesome authentic mezcal, selling for well below the market rate. A great value and the perfect bottle to cut your teeth on or play with cocktails."

Agave Madrecuixe is one of several varieties in the Agave Karwinskii family. Between the different sub-varieties, there are different ratios of stalk to piña, which can affect the final flavor. The starches in the stalk are structured differently, such that they do not always break down completely during the roasting process. As such, mezcals from these varieties can result in mezcales that do have a core of agave sweetness that most connoisseurs will recognize, but there is also an overall dry or starchy quality to the mezcales that can linger on the palate. Madrecuixe typically has a larger piña than most, resulting in mezcales that do have that starchy finish, but a touch more sweetness and body than a more narrow plant like a Cuixe.