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Amaras Logia Tobala is made using a 12-year-old wild Agave potatorum. This mezcal is made in Tlacolula, Oaxaca and is double distilled in clay pot stills by meastro mezcalero Doroteo Garcia Salvador. ...

Maguey Melate Inaequidens from Raul Pedraza Padilla was originally released as the June 2023 Mezcalero of the Month Club agave spirit. This mezcal was produced using agave from the Rio de Parras regio...

Del Maguey Wild Papalome is made with maguey Papalome (agave Cupreata), but some batches also include agave Potatorum (maguey Tobala). This mezcal is earthy, dark, and delicious. The palate is strong ...

This release of Rezpiral Espadin is made by Aureliano Hernandez Martinez. There are separate pages for the Rezpiral Espadin batches from different producers. 2017, series #1: Eleven different master-c...

Vago Bien Picado is a special limited release. The term Bien Picado is something you occasionally hear at palenques in Oaxaca. When the agave is ripe, it starts to sprout its quiote. When the quiote i...

Creador Tobala Descansado is made from maguey tobalá (Agave potatorum), that was harvested in Santa Ana Tlapacoyan, near maestro José Alberto’s pueblo San Bernardo Mixtepec, Oaxaca. The plants took 12...

Mal Bien Papalote from Don Tomás and his son Emiliano Gutiérrez was produced in the community of Chilapa de Alvarez, Guerrero. Don Tomás and his son Emiliano are third and fourth generation mezcaleros...

This exported release of Mezcales Cuish Espadin was produced in January 2018 by José Santiago using agave Espadin (Agave Angustifolia) in Santiago Matatlán, Oaxaca. The agaves are cooked in an undergr...

El Yope Jabali is made with maguey Jabali in San Baltazar Chichicapam, Oaxaca. Mezcalero Don Ismael Rosales cooks his agave in an underground pit oven, crushes his agave with a tahona, ferments in woo...

Agua del Sol Bicuishe from maestro mezcalero Macario Rios was produced in Miahuatlan, Oaxaca. The agaves are milled by horse drawn tahona, fermented with wild yeasts, and double distilled in copper al...

5 Sentidos Azul from Atelo Ramirez & Laura Arriaga was produced in the region of Los Reyes Mezontla, Puebla. On a trip to Morelos, maestro mezcalero couple Atelo Ramirez and Laura Arriaga took notice ...

Legendario Domingo Cupreata is made with wild agave Cupreata in Apango, Guerrero. It’s made by the Alcaraz Family. It has aromas of cedar, green pepper, cloves and tobacco. On the palate, there’s gree...

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 a...

Viejo Indecente Madrecuishe is made with wild maguey Madrecuishe that takes 15 years to mature. This mezcal is earthy on the nose with notes of eucalyptus and hay. The taste is fruity and also herbal ...

This Rezpiral con Pechuga de Conejo is made by maestro mezcalero Leonardo Hernandez in the community of San Baltazar Guélavila, Oaxaca. The ABV will vary by batch. Check your bottle for details. 2018,...

Banhez Arroqueño is produced using 100% maguey Arroqueño (agave Americana) by Apolonio Patricio Lopez in San Agustín Amatengo, Ejutla, Oaxaca. It was fermented with natural yeasts for 5-6 days and dis...

Rey Campero Espadín + Cuishe was produced by Vicente Sanchez Parada at the family’s La Candela palenque in Candelaria Yegole, Zoquitlan, Oaxaca. This ensamble is composed of 90% Espadin (Agave angust...

¡Yotobi! Sandía is created using 100% Maguey Espadin (Agave angustifolia) distilled with watermelon. It is produced in San Martín Lachilá, Oaxaca by mezcalero Magdaleno Santiago and his brother-in-law...

Real Minero Tobala is made with semi-wild maguey Tobala. This agave is a much smaller agave with broader leaves meaning that many more plants need to be harvested to make a Mezcal batch. It takes abou...

Don Lorenzo Espadin Anejo is produced by Antonio Hernandez Lopez in Santiago Matatlan, Oaxaca. The agaves are traditionally cooked in a pit oven, milled by tahona, fermented with open air yeasts, and ...

Tepanal Espadin is produced by mezcalero Rafael “Rafa” García Aragon in Santa María Sola de Vega, Oaxaca. The agaves are roasted in a pit oven, fermented for 5-7 days in cypress tanks with open air ye...

NETA Espadín + Bicuixe Ensamble was distilled by mezcalero Candido Garcia Cruz in the village of Logoche in Miahuatlan, Oaxaca. Batch ENSCAN1204 released in 2021 was distilled in April 2012. At that t...

Se Busca Añejo is made from 100% agave Espadin in San Juan del Rio, Oaxaca by maestros mezcaleros Rodolfo and Mary Lopez Sosa. According to the Stoli Group, owner of Se Busca, their mezcal is manufact...

Exiliado Tobasiche is produced by mezcalero Artemio García in San Dionisio Ocotepec, Oaxaca. This mezcal is made with wild-harvested maguey Tobasiche (Agave karwinskii). The agaves are cooked in an un...

Cuish Tepextate is made by Reina Sanchez (also spelled “Reyna”) in San Luis Amatlan, Oaxaca. She makes her mezcal with agave that were cooked in a pit oven, mashed by hand with mallets, and double dis...

Siempre Oaxaca Mexicano is made with Agave rhodacantha in the region of Ejutla, Oaxaca. Each bottle from this brand is produced by a mezcalero family and the details of each batch will vary. Check you...

Lucy Pistolas Joven is made with wild agave Salmiana that takes 10 to 12 years to reach maturity. It is produced in the Valley of San Francisco, Guanajuato. The agaves are cooked in an above ground ma...

Mezcal El Samaritano Tepezate is produced by Maestro Mezcalero Don Ambrosio Martinez Blas in Santiago Matatlan, Oaxaca. The harvested plants are cooked in an underground oven for 4 days, crushed by a ...

Mezcalero No. 10 is made from semi-wild maguey Sierra Negra. This special mezcal is made by distiller Rodolfo Juan Juarez in San Juan del Rio. It is rare, as only 858 bottles were produced. It has a...

Campanilla del Palmar Chino, Verde, Blanco, Cuerno from M. Maria de la Luz is produced with and ensamble of Agave salmiana subspecies Crassispina that takes 15-20 years to reach maturity. During ferme...