- Details
The Conejo uses double distilled Espadin mezcal and is blended with the same blend of wild fruits, herbs and nuts. as the Pechuga however on the final pass in distillation 2 white-tail rabbit carcasses are present in the still. Conejo still offers the rich, layered flavors of agave, fruit and herbs, but a subtle, gamey note is present in the background which adds even more complexity to this rare spirit.
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Handcrafted from 100% Espadin agave (Agave Angustifolia), which lends a smooth, velvety texture to the mezcal. The nose offers pungent smoked vegetable notes, old leather and subtle floral anise notes. The palate displays meaty elements with lighly smoky bold agave notes accented by fresh apple, banana and lemon flavors. Earthy minerals appear on the finish where they merge with hints of quince, anise and coal dust.
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A wild turkey (guajolote) breast is hung inside the bell of the still. The bouquet is laced with the abundant aromas of the wild fruit. On the palate, essences of wild apples, pineapples, wild plums, almonds, pecans and anise.
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This is a soft mezcal with a lighter infusion of smoke flavors than most. You can taste more of the espadin agave than you will get in other, more robust expressions. It is not only ideal for mixology, but also a perfect ‘mise en bouche’ to get your palate ready for more powerful Mezcals.
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Handcrafted from Karwinskii Agave, a wild variety than can only be harvested and processed during the spring. Although it opens with a light, floral sweetness, the pure, clean flavor of the agave soon emerges and is followed by hints of butterscotch and anise. This is a fantastically powerful mezcal with an elegance that only the world’s best agave spirits demonstrate.
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This Mezcal Joven is a handcrafted labour of love. It is a tradition, fine-tuned. It is a Mezcal of extraordinary balance and sophistication, Mezcal at its peak.
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Ojo de Tigre is produced with maguey Espadin from Oaxaca and maguey Tobala from Puebla. The agaves are cooked in an underground pit over, milled with a tahona, and double distilled in a copper alembique still.
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The bouquet is pungent vegetal and wet cement agave, salty. The palate shows slight sweetness, very gently salty with rich tropical fruit and sweet peaty notes. Fabulously complex. Earthy and flinty minerality on the finish.
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The bouquet of the San Cosme Mezcal presented smoky mineral notes, accompanied by a hint of a sea breeze. The palate of the mezcal is powerful, of beinaher oily consistency. In the course dominates the agave, accompanied by leathery, smoky and salty notes on the finish.
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We believe in order to best serve Nature, we must listen to it and learn from it. On ancestral Miztec land in Valles Centrales, Oaxaca, our agaves spend 8-12 years reaching their ripest maturity in different parts of the arid and sun-soaked valley. There is no one-size-fits-all approach to caring for each of our varietals—Espadín, Tobalá and Salmiana vary in average size, each with its own particularities we listen to and care for. To promote biodiversity, we plant three new wild agaves for every one hand-harvested and never use insecticides, enriching the land for all species calling it home.
- Details
We believe in order to best serve Nature, we must listen to it and learn from it. On ancestral Miztec land in Valles Centrales, Oaxaca, our agaves spend 8-12 years reaching their ripest maturity in different parts of the arid and sun-soaked valley. There is no one-size-fits-all approach to caring for each of our varietals—Espadín, Tobalá and Salmiana vary in average size, each with its own particularities we listen to and care for. To promote biodiversity, we plant three new wild agaves for every one hand-harvested and never use insecticides, enriching the land for all species calling it home.
- Details
We believe in order to best serve Nature, we must listen to it and learn from it. On ancestral Miztec land in Valles Centrales, Oaxaca, our agaves spend 8-12 years reaching their ripest maturity in different parts of the arid and sun-soaked valley. There is no one-size-fits-all approach to caring for each of our varietals—Espadín, Tobalá and Salmiana vary in average size, each with its own particularities we listen to and care for. To promote biodiversity, we plant three new wild agaves for every one hand-harvested and never use insecticides, enriching the land for all species calling it home.
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Notes of vanilla and toasted oak spoil the taste buds. This creates a complex mezcal with a soft body, sweet notes and warming spice.
Silver Medal – SFWSC
Gold Medal – ISC
Bronze Medal – IWSC100% Agave Espadin.
This is a Kosher product. - Details
Delicate aromas of roasted tropical coconut and citrus, espazote, and creamy meringue have little smokiness at all with a silky dryish medium body and an lively, sweet cream and pepper dust finish. A highly polished, almost un-smoked styled mezcal.
Gold & Silver Medals – SFWSC
Bronze Medal – SIP
Gold & Silver Medals – IWSC - Details
Aromas and flavors of toasted coconut and pineapple creme brulee with a supple, dry-yet-fruity medium-to-full body and a creamy, delicately smoky oak and mineral accented finish. A nice sipper bordering on an añejo in style.
Silver Medal – SFWSC
Gold Medal – ISC
Bronze Medal – IWSC100% Agave Espadin.
This is a Kosher product.