| Mezcals are spirits distilled from the agave plant. Mezcal can be made with upwards of 30 varieties of agave, though most are made with the Agave Espadin. (Tequila is a mezcal, but tequila by law can only be made with the Blue Agave.) Mezcal is made in 8 specific regions of Mexico. Tequila is made in 5 specific regions. Oaxaca is the center of the mezcal world, as 80-90% of mezcals are made in Oaxaca. With artisanal mezcal, the process is much more handcrafted and follows the process that has been used for hundreds of years.
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| | Very Happy to Offer Artisinal Mezcal |
| | Derumbes Mezcal San Luis Potosi Salmiana Crassispina $80 bottle
Salmiana Agave
San Luis Potosi, Mexico
Derrumbes San Luis Potosí is made using Salmiana agave that are picked at their maturity and then cooked in an above ground oven known as hornos using volcanic rocks heated by dry quiotes.
It is a relatively austere nose that gives way to a sweet and complex palate that’s very approachable for a traditional mezcal. Well balanced and fruity, this is a great mezcal for sipping. Not smoky.
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| | Mezcal Vago Elote $75 bottle
Espadin Agave
Oaxaca, Mexico
Between the normal second and an extra third distillation of the Mezcal Espadin, Maestro Mezcalero Aquilino Garcia Lopez naturally infuses the batch with roasted corn grown on his farm. The result is mezcal with a flavor that is truly the essence of Mexico.
Elote has a nose full of smoky toasted corn and dry river stones. The body is sweet with wood tones and layers of honeycomb, green tropical fruit, and smoke. It has a prolonged finish loaded with mint and papaya.
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| | Mezcal Vago Espadin en Barro $98 bottle
Espadin Agave
Oaxaca, Mexico
This is connoisseur mezcal. Vago works with a local artist to create the paper labels from leftover agave fibers.
Classic earthen ovens are dug straight into the ground and bedrock. Roasted for 2-3 days, the cooked agave is hand ground with wooden mallets. The roasted piñas are chopped slightly with a machete then the pieces are placed on a wooden platform and pounded with the mallets. The whole family does this, grandma, grandkids, and wife, everybody 12 hours straight. An incredibly laborious technique but they are sure the flavor is better this way when not molested by such modern technology as a cement wheel and horse!
For distillation, Tío Rey uses a series of clay pots. The clay pots are called “Olla de Barro” in Spanish. That is why Mezcal Vago refers to its Mezcals as “en Barro.” This whole process is really laborious and takes probably 4 times the effort of a copper still and stone tahona process!
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| | Del Maguey Single Village Mezcal Vida $42 bottle
Espadin Agave
Oaxaca, Mexico
Hand crafted, it is twice distilled, very slowly in small wood-fired, riverside copper stills to flavor specifications that underscore its versatility in cocktails. Another masterpiece out of San Luis del Rio, it has a nose of fruit aromatics, a hint of honey, vanilla and roast agave; the palate offers ginger, cinnamon, burnt sandalwood, banana and tangerine, with a long, soft finish. Viva VIDA!
“The fruit-forward, easy sipping Del Maguey VIDA is an approachable introduction to the spirit.”
– Wall Street Journal
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| | Siete Misterios Pechuga Mezcal $185 bottle
Espadin Agave
Oaxaca, Mexico
Distilled with turkey breasts and seasonal fruits and spices, this cult spirit is highly pricey and it’s also considered some sort of ritual for the Maestros Mezcaleros, only produced for holidays or important dates such as, semana santa, christmas, and dia de muertos.
Each mezcal de pechuga is unique due to each maestro mezcalero has its own recipe, this is why only share this tradition in a yearly special edition limited to 624 bottles.
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