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Agave Macho Espadin-Cuishe Añejo is produced using 50% estate grown Maguey Espadin and 50% wild Maguey Cuishe. The agaves are cooked in an earthen oven roasted with mesquite and guamúchil. The cooked ...

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

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Maguey Melate Velato from Agustin Guendulain Maya was originally released as the August 2019 Mezcalero of the Month agave spirit. The maguey Velato also goes by the name “Maguey de Lumbre” (maguey of ...

Koch Barril is made with 100% wild maguey Barril by mezcalero Adrian Bautista in Rio de Ejutla, Oaxaca. Barril is a wild agave that can take between 15 – 20 years to mature. This mezcal is herbaceous ...

Mezcalosfera Espadin from Don Santos is produced in Sola de Vega, Oaxaca using small clay pots for distillation. Mezcalosfera de Mezcaloteca is the exported bottling from Mezcaloteca, the famous bar ...

Mal Bien Jabali is produced but the Sanchez Altamirano brothers, who are 4th generation Mezcaleros who learned from their late father Faustino Sanchez. The agave are roasted in 10 ton stone lined pits...

Maguey Melate Arroqueño from Semei Garcia Ramos was originally released as the May 2020 Mezcalero of the Month agave spirit. Semei comes from a long line of legendary producers in his family, includin...

Wahaka Jabali is made with maguey Jabali, which takes its name from the Spanish word for “wild boar” because the maguey’s thorns resemble a boar’s teeth. This semi-cultivated agave, which takes betwee...

Creador Mexicano is produced by maestro palenquero José Alberto Pablo in San Bernardo Mixtepec, Oaxaca. This small-batch 100% agave expression was cooked in an underground river rock-lined stone oven...

Mezcalero No. 26 was distilled in April 2018 by Don Valente Angel Garcia in Santa Maria la Pila, Miahuatlán, Oaxaca. It was produced from Maguey Arroqueño (Agave americana). It was bottled in November...

Mezcalero No. 27 was produced by mezcalero Rodolfo Juan Juarez in San Juan del Rio using Maguey Espadin, Tepextate, and Jabali. It was distilled in May 2019 and bottled in November 2021. Each Mezcale...

Rezpiral Tepeztate, Tobaziche, Espadin, Mexicano, Tobala from Berta Vasquez was produced in San Baltazar Chichicapam, Oaxaca. The maguey were milled by tahona, fermented in cypress tanks, and double d...

Macurichos Espadin Conejo (Rabbit) Pechuga is produced using 100% Maguey Espadin (Agave angustifolia) in Santiago Matatlán, Oaxaca, México. The harvested agaves are cooked in an earthen oven, milled u...

Clase Azul Mezcal Durango is made with wild maguey Cenizo, which takes 12-15 years to mature. The maguey Cenizo grows somewhat abundantly in Durango, where this mezcal is made. Clase Azul follows the ...

Lalocura Arroqueno is made with the Agave Americana, which can take upwards of 20 years to reach maturity. Lalo cooks the agave in an underground pit oven with Encino wood, mashes the cooked agave by ...

NETA Espadín Capón from maestro mezcalero Hermógenes Vásquez is produced in Logoche, Miahuatlán. For batch ESPHMG2104, NETA writes: In March 2021, Hermógenes returned to the black and red earth stre...

Los Cantiles 1905 Palmilla Ensamble is produced by maestro vinatero Jose Luis Portillo, a 4th generation vinatero in the town of Nacori Chico, Sonora. This is made with roughly 70% Palmilla (Dasylirio...

La Higuera Cucharilla is produced by Alejandro Vasquez in Miahuatlan, Oaxaca. Cucharilla/Cucharillo refers to a variation of the sotol plant (Dasylirion lucidum rose), which is not commonly found in O...

Real Minero Sierrudo is made by maestro Edgar Angeles with maguey Sierrudo, which is a lighter hued subspecies of the massive agave Americana (related to Arroqueno and Sierra Negra). In Santa Catarina...

El Mito De Zaragoza Espadin is produced by maestro mezcalero Don Rey D Castro in the community of Axaxacualco, Guerrero. The agaves are cooked in an underground pit over, fermented in wooden tanks, an...

There are alluring aromas of pastry being prepared: wild honey, green apple peel, tart cider, fragrant pear, and white grapes. The palate offers pure, bright sweetness, green herbs, and overripe necta...

Alipus San Luis uses agave Espadin that is grown in sandy soil at about 4100 feet above sea level. The soils are sandy with lots of rocks, and the climate is hot. Mezcalero Don Baltazar ferments the c...

La Nina del Mezcal Pechuga is made with agave Espadin in Santiago Matatlan, Oaxaca. This mezcal is triple distilled in small copper pot stills. Before the third distillation, fresh herbs and fruit are...

Gusto Historico Tepextate de Flor was produced by Victor Ramos in Miahuatlan, Oaxaca. This is a unique batch that is only available at Whistler’s in Austin, TX. Maestro Victor’s father, Tio Pablo, use...

Juerte Destilado de Pulque is made by fermenting the aguamiel (agave sap) of the maguey pulquero (agave Salmiana) and then distilling it. When the Salmiana reaches maturity, a large hole is carved int...

This Rezpiral Espadin is made by mezcalero Abel Martinez in the community of Santo Domingo Albarradas, Oaxaca. The Series 4 release of this Espadin is actually 3 different batches, produced in three c...

This exported release of Mezcales Cuish Ensamble was produced in September 2017 by José Santiago using maguey Espadin and maguey Cuish in Santiago Matatlán, Oaxaca. The agaves are cooked in an undergr...

Macurichos Madrecuishe is produced using 100% Maguey Madrecuishe (Agave karwinskii) in Santiago Matatlán, Oaxaca, México. The harvested agave plants are cooked in an earthen oven, milled using a stone...

Real Minero Barril is made using maguey Barril (Agave karwinskii), which often has other names in communities outside Santa Catarina Minas. The name “barril” comes from how the plant looks as it is so...