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El Buho Especial Pulquero is produced by Octavio Jiménez Monterroza in Santiago Matatlan, Oaxaca using wild agave sourced from San Pablo Guila, Oaxaca. This agave species, agave Atrovirens, matures af...

Miel de Tierra Reposado is made with blue weber agave. This mezcal is produced more similarly to modern tequila, using a mechanical shredder, autoclave oven, and a copper pot still. After distillation...

GEM&BOLT Mezcal + Damiana is made from agave Espadin from San Dionisio Ocotepec, Oaxaca. It’s produced by fourth generation master mezcalero, Ignacio Martinez and his family. Using traditional methods...

Agave Americana, commonly known as Coyote, is a wild agave species that grows in a narrow area of the State of Oaxaca. It is considered a micro endemic species so mezcal production of this var...

Caballito Cerrero Azul is made with maguey Azul (Agave Tequilana Blue Weber), which is typically reserved for Tequila. This is produced in Jalisco, which is Tequila-country, but this release is far fr...

Zignum Añejo Cristalino is made using Maguey Espadín (Agave angustifolia) and then aged for 24 months in new French Oak barrels. Next, a filtering process removes the barrel-aged color. According the ...

Rey Campero Mezcla Salvaje is an ensamble of wild maguey Jabali, Tepextate, and Sierra Negra. These three agave are rare and they are almost never seen together as an ensamble. These three agave are m...

Koch Mexicano Penca Larga is made with a sub-varietal of agave Rhodacantha that grows with longer pencas (leaves). This is one of many subtle differences seen in agave Rhodacantha throughout Oaxaca. T...

Cuish Espadin from la Familia Monterrosa is produced in Santiago Matatlán, Oaxaca. The agave are cooked in an underground pit oven, milled by horse drawn tahona, fermented with open air yeasts in cypr...

Wahaka Madre-Cuishe’s flavors are a product of its terroir. It is subtly herbaceous, with a hint of freshly fallen rain, this rare, wild-harvested agave often grows in the low-lying volcanic terrain o...

Tr3s Tiempos Ensamble from Diego Lucas Garcia was produced in San Luis Amatlan, Oaxaca. This ensamble can include Bicuixe, Tepeztate, Madrecuixe, Espadín, Cucharillo, Tobala, and/or Coyote. Tr3s Tiem...

5 Sentidos Ensamble de 7 Plantas is made by father Atenogenes Garcia and his son José. They are both accomplished distillers, especially when distilling agaves that belong to the the Karwinskii family...

Lagrimas de Dolores Lamparillo is made with maguey Lamparillo (agave Asperrima). The agave are roasted in an underground oven and mechanically milled. They are then fermented in open-air pine tanks an...

NETA Espadin Capon was produced by Celedonio Aquino Gutíerrez in the community of Logoche, Miahuatlán. This is what Neta had to say about the batch: With very few exceptions, Don Celedonio works his ...

Praedium Espadin / Tobasiche is produced by maestro mezcalero Moises Martinez in the community of Santa Catarina Minas, Oaxaca. This ensamble is made with 70% maguey Espadin and 30% maguey Tobasiche. ...

Papadiablo Arroqueno also goes by the name Papadiablo Magico. It’s made by mezcalero Don Beto in Miahuatlan. Don Beto also makes an Arroqueno mezcal for Marca Negra. One can only assume that these are...

Real Minero Becuela is made with maguey becuela (Agave marmorata) in the community of Santa Catarina Minas, Oaxaca. The maguey becuela is not commonly found in this region, and the maguey used in this...

Koch Tobala is made with wild maguey Tobala. The maguey Tobala is very small, and a large amount of agave pinas are needed to make a single batch of mezcal. The Tobala is notably complex in taste and ...

Lagrimas de Dolores Castilla is made with semi-cultivated maguey Castilla (agave angustifolia). The agave are roasted in an underground oven and mechanically milled. They are then fermented in open-ai...

Maguey Melate Papalometl was produced by maestro mezcalero Jose Erubiel Mota Martinez in Zapotitlan Lagunas, Oaxaca. This Papalometl was released alongside a Papalometl Pechuga, which can be tasted si...

La Nina del Mezcal Espadin is made with estate-grown agave Espadin in Santiago Matatlan. This traditionally produced mezcal is bottled at around 48% ABV, but the exact alcohol content will vary by bat...

Hacienda Oponguio Ineaquidens Frutal is made with Agave inaequidens, which is a wild agave that grows in the town of Erongaricuaro, Michoacán Mexico. It can take 20-25 years for the agave to reach mat...

Burrito Fiestero Cenizo is part of the limited Ancestral lineup that is produced in Durango, Mexico. This mezcal is produced by Juan Conde in San Nicolas, Durango. The agave are milled by hand with ax...

La Medida Espadin is made with agave Espadin that takes 5-7 years to reach maturity. This agave is grown at 1,500 meters above sea level. It’s traditionally produced in San Pedro Quiatoni, Tlacolula d...

Mezcalero Special Bottling No. 4: De Cabra was distilled from maguey Espadin and wild maguey Bicuishe in April, 2017. The idea for this release started a couple years before it was created. Ansley Coa...

Siete Misterios Barril is made with 100% maguey Barril, which is a member of the Karwinskii family. The agave Barril is named for its resemblance to a barrel once the leaves are cut from it and it is ...

Pensador Mezcal is produced by Don Atenogenes García in the Miahuatlán region of Southern Oaxaca. Miahuatlán is drier than other mezcal making regions of Oaxaca and the agave have to work harder to su...

Hacienda de Bañuelos Tequilana is produced using the Blue Weber plant (Agave tequilana) in the state of Zacatecas. Zacatecas is just north of Jalisco with a long history of agave distillation. This me...

Cuish Penca Larga was distilled by maestro mezcalero Hermogenes Vasquez in San Luis Amatlan, Miahuatlan, Oaxaca, Mexico. The harvested agaves were cooked in an underground stone-lined oven, milled by ...

Rezpiral Barril from Berta Vasquez was produced using maguey Barril. The maguey were milled by tahona, fermented in cypress tanks, and double distilled in copper alambique stills. Rezpiral brings sel...