Don't Drink Alone! Find your friends on Drink-X!Don't Drink Alone!
Find your friends on Drink-X!

Grand Artesanal Jean-Marc Tepextate is produced in Santiago Matatlan, Oaxaca by maestro mezcalero Rey Gutiérrez and the Gutiérrez family. Rey is the 3rd generation mezcal-producer in his family, havin...

Maguey Melate Espadin Chacaleño from Carlos Ángulo Rios was originally released as the April 2021 Mezcalero of the Month Club agave spirit. This spirit was produced in El Platanar Topia, Durango with ...

Alipus XX San Andres Aniversario from Don Valente Angel was made with maguey Esapdin (Agave angustifolia) and Bicuishe (Agave karwinskii). It is a single-batch to celebrate 20 years of Alipus. Alipús...

Borroso – Javier Mateo is made with agave Espadin. These agave are cooked in an underground pit oven, mashed by horse-drawn tahona, fermented in open-air for 8 days, and double distilled in copper sti...

Pal’alma Oaxaca – Tobaxiche is made by Simeon & Apolonio Ramirez in the community of San Agustin Amatengo, Oaxaca. While their mezcales have been exported to the US under other labels, Erick Rodriguez...

Agave Angustifolia/Espadín is native to the state of Oaxaca and is the most commonly used variety for mezcal production due to its high sugar content, weight, and volume. The notes and texture of the ...

Refugio “Don Cuco” Calzada Hernández produces in the village of Teititlan de la Lima, Guerrero. Don Cuco comes from a revered mezcal-making family and has spent the last 20 years cultivating Papalote....

Rey Campero Tepextate + Cuishe + Espadin is the first of what will likely be a series of several “field blends” from maestro mezcalero Romulo Sanchez Parada. The concept of the field blend is that the...

Cuentacuentos Tepeztate from Everardo Garcia Salvador was produced in the small community of San Pablo Mitla, which is also home to the Mitla ruins, the second most important archeological site in the...

El Discipulo Pechuga is produced by mezcalero Javier Olivera in San Pablo Villa de Mitla, Oaxaca. The agaves are crushed by horse-drawn tahona, fermented using open air yeasts, and double distilled in...

El Rey Zapoteco Reposado is made with agave Espadin in Santiago Matatlan, Oaxaca. The agave are traditionally cooked in an underground oven for 4 to 7 days, milled by horse-drawn tahona, fermented in ...

Maguey Melate Tobasiche / Barril from Gregorio Hernandez Lopez was originally released as the September 2021 Mezcalero of the Month Club agave spirit. Maestro Gregorio produced this spirit in the comm...

El Tigre Papalote from Tia Victoria was produced in Atempa, Chilapa de Álvarez, Guerrero. Tia Victoria Garcia sadly passed away in 2023 at the age 75 years old. She had been producing mezcal for over ...

Convite Espadin-Madrecuishe is made with agave that are cooked, mashed, and distilled together. The agave are cooked in an underground pit oven, milled by a horse-drawn tahona, naturally fermented wit...

This Maguey Melate Cupreata from Federico “Don Fede” Alva Ibañez was released as part of a limited edition set that contains some of the very last batches Federico Alva Ibañez made before passing away...

Tres Tribus Tobala is produced by fifth generation mezcalero Juan Antonio Coronel in San Francisco Nuxaño, Oaxaca. The agaves are harvested, cooked for up to a week in an underground conical oven usin...

Del Maguey Tobaziche is produced by Paciano Cruz Nolasco and Marcos Cruz Mendez in San Luis Del Rio using wild maguey Tobaziche which is a rare member of the agave Karwinskii family. This mezcal is na...

Rezpiral Espadin was produced by Berta Vasquez in San Baltazar Chichicapam. 2017, series #1: Eleven different master-crafted spirits by three independent artisan producers of three pueblos; spirits fr...

Mezcal Chamán Joven is made with 100% agave Espadin and produced in the Yautepec region of the state of Oaxaca. After the agaves are cooked underground and then crushed with a tahona, it is distilled ...

Mezcal Machetazo is made with 100% agave Cupreata in the state of Guerrero. It has slight hints of smoke and it’s citric aroma can make for an enjoyable tasting. This was the first release from Mezcal...

Sin Gusano Tepextate is produced in the community of San Dionisio Ocotepec, Oaxaca by maestro mezcalero Manuel Mendez. The maguey Tepextate (agave Marmorata) in this mezcal can take up to 30 years to ...

Ojo de Dios Espadin is produced by maestro Francisco Ortiz, a 3rd generation mezcalero in San Luis del Rio, Oaxaca. The agaves are cooked in an underground pit oven, milled by a donkey-drawn tahona, n...

This Palenqueros Tobaziche is produced by maestro Juan Hernandez in San Pedro Taviche, Ocotlán, Oaxaca. Palenqueros also has a Tobaziche from Rey Arellanes, which is produced in a different fashion. F...

Mezcalosfera Tobala/Verde/Madrecuixe/Cuixe/Espadin is made with 20% maguey Tobala, 60% agave Karwinskii (Verde, Madrecuixe, Cuixe), and 20% maguey Espadin. The agave used in this mezcal were harvested...

Chacolo Ciriaco is made with Maguey Ciriaco (Agave angustifolia) in the state of Jalisco. Ciriaco is one of the fourteen Agave angustifolia grown by this producing family. This agave takes about 10 ye...

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

Mezcal Carreño began in 1904 with Don Apolonio Carreño, with mezcal that was made from wild agaves that naturally grew on property. The same land was used to grow sugar cane and sold to the family of ...

Gusto Historico Cuixito / Espadin from Eusebio Santos was produced in Miahuatlan, Oaxaca. This was made with 70% Cuixito (A. karwinskii sp) and 30% Espadín (A. angustifolia). The agaves are cooked in ...

Palomo Cirial is made with maguey Cirial (agave Karwinskii) that took 12 years to reach maturity. The agave used in this mezcal were traditionally cooked in an underground pit oven, milled by horse-dr...

Sacacuenta 3-year Anejo is made with agave Espadin. It’s a more aged version of their regular Anejo. It has similar notes to the Anejo, but is decidedly rounder, sweeter, and woodier, even though it h...