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Here are some rules to abide by to make the most of your experience.

1. Sample as many of the small 2oz bottles as you’d like. Take note, and compare between mezcales to make the most of your experience.

2. If you’d like to take home any of the larger bottles, or you need more than what’s available, please let us know. Prices for each of the larger bottles are at the bottom of the descriptions below.

3. Enjoy responsibly.

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Master Mezcaleros: Fernando López & Antonio Díaz

Made in: Ranchería Nejapa

Region: Santa María Tlahuitoltepec, Sierra Norte

Agave Used: Potatorum (Tobalá)

Altitude: 1,477 meters ASL

Baked in: stone oven

Grounded with: traditional stone mill

Fermented: In a wooden tub

Distilled in: Copper still

Alcohol Content: 46% alc./vol

Production Date: January, 2023

The town of Nejapa is a rural enclave situated within the Municipality of Santa María Tlahuitoltepec, nestled within the Sierra Mixe region. Maestro Graciano Torres, renowned for his expertise, cultivates the prized Tobalá agave within the Nejapa ranch, an integral part of the Mixe region nestled in the Sierra Norte of the State of Oaxaca. This locale boasts a rich history deeply intertwined with the art of mezcal production.

Tobalá flourishes in the unique, cold, and humid climate of this region, imparting a distinct and unparalleled flavor profile to this agave variety.

Take Home
Bottle Price: $70 US

Taster: $10 US

Master Mezcalero: Eusebio Santos.

Made in: Miahuatlán. Region: Sierra Sur.

Maguey: Agave Angustifolia and Karwinskii.

Altitude: 1,500 meters above sea level.

Roasted in: A conical pit underground.

Grinded with: Cement tahona lined with stones and pulled by oxen.

Fermented in: Pine wood vats.

Distillation: Copper pot.

Alcohol Content: 49% alc./vol.

Production Date: January 2023.

Cuixito con Espadín, crafted by the skilled hands of Eusebio Santos, hails from Miahuatlán, Oaxaca. This exceptional mezcal is meticulously composed of 70% Cuixito (Agave Karwinskii sp) and 30% Espadín (Agave Angustifolia).

The agaves undergo a traditional process, beginning with cooking them in an underground pit, followed by crushing them in a tahona. The fermentation takes place with the assistance of open-air yeasts, and the resulting liquid is distilled twice in a copper still.

Take Home

Bottle :$65 US

Taster: $8 US

Master Mezcalero: Victor Ramos

Made in: Miahuatlán

Region: Sierra Sur de Oaxaca

Agave Used: Karwinskii

Altitude: 1,500 meters ASL

Roasted in: An underground conical pit

Grounded with: Cement tahona lined with stones and pulled by oxen.

Fermented in: Pine wood vats.

Distillation in: Copper pots.

Alcohol Content: 45% alc./vol.

Production Date: January 2023.

Agave Madre Cuixe and Bicuixe are part of the diverse Agave Karwinskii family. These agave varieties are commonly found in semi-arid ecosystems, with stems that can attain heights of up to 1.5 meters. Their distinctive rosette or core grows at the apex of the stem. These plants can reach impressive heights of up to 2.5 meters, and they typically require a lengthy maturation period spanning between 15 and 18 years.

Take Home:

Bottle: $65 US

Taster: $8 US

Master Mezcalero: Amando Alvarado Jiménez

Made in: Santa María Ixcatlán, Oaxaca

Region: Cañada distrito de Teotitlán, Oaxaca

Agave Used: Nuusaviorum (Papalomet)

Altitude: 1,840 ASL

Roasted in: Underground oven

Grounded with: A wooden mallet

Fermented in: Beef leather

Distilled in: Clay pot

Alcohol Content: 45% alc./vol

Production Date: January, 2023

This mezcal was meticulously crafted in Santa María Ixcatlán, Oaxaca, by the skilled Maestro Amando Alvarado. The maguey variety used for this mezcal is of medium size, featuring open rosettes that stand between 50 to 70 cm in height. Its leaves are flat and hollow, displaying a green-yellowish hue. This particular agave reaches maturity between 8 to 12 years and thrives in stony locations with soil derived from igneous rocks.

The agave blooms during the months of September to October and bears fruit from December to April. Following the harvesting process, the roasting procedure must be conducted within a precise window of 4 to 5 days. This meticulous timing allows this ancestral gem to attain its full potential in terms of aroma, flavor, clarity, and an iridescent glow that distinguishes it.

Take Home:

Bottle: $75 US

Taster: $10 US

Master Mezcaleros: Santos

Made in: Paraje “Zompante,” San Lorenzo Albarradas Tlacolula

Region: Central Valley of Oaxaca

Agave Used: Rhodacantha

Altitude: 1,751 Meters ASL

Baked in: Stone oven

Grounded in: Stone mill with a stone wheel attached to a horse-drawn axle

Fermented: In piles of wood

Distilled In: Copper still

Alcohol Content: 47% alc./vol

Production Date: January, 2023

The Artisanal Zompantle Mezcal Factory, situated in San Lorenzo Albarradas just 11 km from Villa de Mitla, is where Master Santos passionately crafts mezcal from Mexican agave. What sets Zompantle mezcal apart is its distinctive bitter flavor, a characteristic born from the agave plants cultivated at the base of the mountains, where the soil is rich in organic matter.

These unique agave plants develop into impressive rosettes, spanning approximately 4 meters in width and reaching a height of 2 meters. Their leaves are straight and fibrous, ranging in color from vibrant green to a more subdued hue. Small, dark thorns adorn these leaves, adding to the plant's intriguing appearance. The Zompantle agave flowers during the months of May through August.

Take Home:

Bottle: $75 US

Tater: $10

Master Mezcalero: Jaime Ramirez

Made in: Rancho Viejo

Region: Villa sola de Vegas

Agave Used: Karwinski (Tobasiche)

Altitude: 3,000 meters ASL

Baked in: Underground oven made of volcanic rock

Grounded by: threader

Fermented in: Wooden tub

Distilled in: Copper still

Alcohol Content: 47% alc./vol

Production Date: February, 2023

Maestro Jaime Ramirez produces a unique mezcal situated in Rancho Viejo, nestled within the municipality of Sola de Vega in the southwest region of the Central Valleys, part of the Sierra Madre Sur of the State of Oaxaca. This mezcal is crafted from the Agave Karwinskii variety, cultivated in limestone-rich, infertile soils, and regions characterized by minimal rainfall.

The Agave Karwinskii plants in this locale grow to impressive heights, often reaching up to 3 meters. These robust agaves boast a greater number of leaves that persist throughout the entire stem, showcasing both vibrant green and dried foliage. The flowering period for this agave spans from August to February, making it one of the lengthiest in the mezcal world. It takes a minimum of 12 years for these agaves to mature, not accounting for the intricate and time-consuming process required for their preparation.

Take Home:

Bottle: $50 US

Taster: $6 US

Master Mezcaleros: Fernando Lopez& Antonio Diaz

Made in: Xaaga

Region: Mitla, Central Valley of Oaxaca

Agave Used: Marbled

Altitude: 1,745 Meters ASL

Baked In: Underground Oven

Ground With: A Wooden mallet in a stone canoe

Fermented: In a wooden tub

Distilled In: Clay Pot

Alcohol Content: 45% alc./vol

Production Date: March 31st, 2023

Mr. Fernando López and Antonio Díaz produce their mezcal at the palenque of "Rancho Los Abuelos," situated in Xaaga, a town southwest of San Pablo Villa de Mitla, Oaxaca. The climate in this region is typically dry and temperate, with rainfall occurring between June and September.

The Tepextate maguey is native to the municipality of San Lorenzo Albarradas and stands out from other wild agaves due to its typically large size. It possesses a lesser degree of sweetness, which, in turn, results in smaller production quantities. This maguey variety is relatively young, with a lifespan ranging from approximately 15 to 25 years, and it thrives in dry, shallow soils, preferably among rocks. Its leaves initially appear wide and twisted, with a subtle wave-like pattern.

Flowering for the Tepextate maguey takes place between the months of April and July, and it displays an intense yellow color that, when roasted, serves as a source of sustenance. It is essential to allow a span of 25 to 35 years for this maguey to mature fully, yielding the desired sweet and spicy, intensely vegetal flavors.

The natural fermentation process of the Tepextate maguey lasts between 8 to 13 days, occurring without the addition of any compounds.

Take Home:

Bottle: $90 US

Taster: $12 US

Master Mezcaleros: Fernando López & Antonio Díaz

Made in: Xaaga

Region: Mitla, Central Valley of Oaxaca

Agave Used: Angustifolia

Altitude: 1,745 Meters ASL

Baked in: Underground oven

Grounded: with wooden mallet in quarry stone canoe

Fermented: In a wooden tub

Distilled In: Clay Pot

Alcohol Content: 45% alc./vol

Production Date: April 13th, 2023

Master Mezcaleros Fernando López and Antonio Díaz craft their exquisite mezcal at the palenque of "Rancho Los Abuelos." El Espadín, their signature product, hails from the rich lands of Matatlán, a mere 20-minute journey from Villa de Mitla. This mezcal is a pure expression of 100% mature agave.

El Espadín derives its name from its distinctive elongated, narrow, and pointed leaves, resembling swords. To produce a top-tier artisanal product, the Espadín must be at its peak of maturity. Its fermentation process spans a range of 10 to 14 years, contingent upon the unique climate of the region. The extended fermentation period is attributed to the high concentration of agave honey, resulting in a sweetness that surpasses that of any other agave variety.

Take Home:

Bottle: $75 US

Taster: $10 US

Master Mezcalero: Fernando López

Made in: Xaaga.

Region: Villa de Mitla, Central Valleys of Oaxaca.

Maguey: Agave Angustifolia (Espadín)

Altitude: 1,745 meters above sea level.

Roasted in: an underground pit.

Grounded with: With a wooden mallet in a stone canoe.

Fermented in: A wooden vat.

Distilled in: A clay pot.

Alcohol Content: 45% alc./vol.

Production Date: July 7, 2023.
Fernando López's endeavor, known as "Lemon Tea," has become a beloved tradition in Oaxacan households, often supplanting coffee. The concept behind this unique creation involves blending Espadín agave with lemon tea and distilling them together, aiming to capture the essence of lemon tea intertwined with the character of Espadín agave.

The distillation process takes place in a clay pot, and the agave is crushed using a stone mallet to extract its syrup. To fully preserve its distinctive essence, this mezcal should be allowed to rest for a minimum of 15 days.

Fernando López's palenque is situated on the outskirts of Xaaga town, along the road to Hierve el Agua, nestled at the foothills of the mountain. This location adds a touch of authenticity and terroir to the production of "Lemon Tea."

Take Home:

Bottle: $100 US

Tater: $12 US

Master Mezcaleros: Jaime Ramírez

Made in: Rancho Viejo

Region: Villa Sola de Vega

Agave Used: Potatorum (Tobalá)

Altitude: 1,440 meters ASL

Baked in: stone oven

Grounded with: underground oven made of volcanic rock

Fermented: In a wooden tub

Distilled in: Copper still

Alcohol Content: 47% alc./vol

Production Date: February, 2023

Master Mezcalero Jaime Ramírez, a dedicated connoisseur of Mezcal, passionately crafts his Mezcal in Rancho Viejo, situated within the municipality of Sola de Vega in the southwestern region of the Central Valleys, part of the Sierra Madre Sur of the State of Oaxaca. This area boasts a warm, almost tropical climate.

The region is known for its diverse range of agave varieties, earning it the distinction of being the "land of the Tóbala maguey." Mezcal Tobalá, one of the most renowned among wild agave varieties, is derived from the Agave Potatorum species in Sola de Vega. These agaves thrive in some of the most untamed landscapes, often found nestled among rocky terrain or in the shade of pine, juniper, and oak trees.

Mezcal Tobalá is celebrated for its aromatic and fruity character, delivering a smooth and delightful experience on the palate.

Take Home:

Bottle: $50 US

Taster: $7 US

Master Mezcalero: Uncle Juan Vázquez

Location: San José Rancho Nuevo

Region: Miahuatlán, Sierra Sur de Oaxaca

Altitude: 1590 meters ASL

Agaves: Marmorata, Potatorum, Karwinskii sp, and Karwinskii

Roasted in: An underground oven with mezquite and encino wood

Grounded with: Stone mill with animal traction

Fermented in: sabino wood vats with wild yeasts

Water Source: Well

Distilled in: A copper still

Alcohol Content: Heads and common / 47% Alc./Vol.

Production Date: March 2020 / 100L

Uncle Juan Vázquez is the artisan behind the creation of his mezcal, which comes to life in one of the regions of Miahuatlán characterized by one of the most extreme climates in the district. This environment is marked by scorching hot days, chilly nights, and minimal rainfall. Amidst this semi-arid yet remarkably biodiverse landscape, various agave species thrive, giving rise to a rich array of single-variety and multi-variety mezcals.

This blend of four distinct agave varieties serves as a compelling illustration of the intricate interplay between culture and the ecosystem. It vividly showcases the profound diversity and complexity that underlie traditional mezcal production methods and the local recipes passed down through generations.

This description highlights the unique climatic conditions of Miahuatlán, the diverse agave species it supports, and the cultural and ecological significance woven into Uncle Juan Vázquez's mezcal-making journey.

Take Home:

Bottle: $75 US

Taste: $10 US