A blend of 3 types of agave: Espadín, Barril, and Mexicano. Lightly smoky and herbaceous with floral and citrus notes. One of our favorites for simple sipping.
The old-fashioned chemist's bottle lets you know you're in for something special. Hermogenes García Vasquez, Paula Aquino Sanchez, and their son Jorge make a mere 1500 liters of hyper-local mezcal in Logoche, Oaxaca... Read More
Most mezcal originates from Oaxaca in southern Mexico, about 300 miles north of Guatemala. The state of Durango is in northeastern Mexico, about 400 miles south of New Mexico. Considering the change in terroir, mezcalero Urial... Read More
Derrumbes Mezcal is crafted by mezcalero Manuel Perez in San Luis Potosi, 235 miles north of Mexico City. The master distiller uses 100% wild Salmiana Agave, baked with volcanic rocks in an above-ground oven heated by oak and... Read More
Gregory Martinez and Valentin Cortes make this Tobala Mezcal in collaboration with 16 Oaxacan families working in 10 different regions of Oaxaca. Every bottle is hand marked with the details about that specific batch. Tobala is... Read More
Tequila is just the tip of the iceberg of Mexican agave-based liquors. Tequila, Bacanora, and Raicilla are all forms of Mezcal, further defined by geography, production methods, and types of agave used. Produced in the small Oaxacan... Read More
A versatile Mezcal that has light smoke and notes of fresh green herbs and citrus. The green agave comes through clean and bright. This is an entry level Mezcal that can be sipped but is more geared for mixing. It can be used... Read More
