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Borroso 42% - 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 stills. A great mixing mezcal with enough smoke to shine in cocktails. 6

Borroso 49% - Espadin

Cooked in traditional underground ovens with mesquite wood, open top spontaneous fermentation in pine vats (called tinas) and distilled in clay. The smoke here is medium-plus with a noticeable "punch" from the higher alcohol content. 7

Wahaka - Espadin

Wahaka Joven Espadín is very well balanced with notes of smoke, earth, and sweetness. It is meant to transport you to San Dionisio Ocotepec. 8

Montelobos - Espadin

The nose is fairly straight-forward with abundant notes of smoked meats and brine. The palate is where things get more interesting; flavors of lemon zest, salt, grilled rosemary and ash are detected. Overall, this is an enjoyable mezcal and offers great value. 7

Sombra - Espadin

A spicy, fruity & smoky nose with a high note of citrus. It is smooth & warming to the palate, with a clean and fruit driven finish. 7

El Buho - Espadin

Rich, full-flavored palate, with traces of roasted agave and peppers, faint sweetness, herbal notes and earthy undertones. 8

Craneo - Espadin

A soft smoke character with a bold dose of citrus aromatics. Silken texture layers with notes of grapefruit, cotton candy and plantain. 8

Don Amado Rustico - Espadin

This mezcal carries a bit of smoke, but it doesn’t overwhelm the fruit and floral notes that mix nicely with notes of minerals and clay. It is silky on the palate with a vibrant finish. 8

Fidencio Clasico - Espadin

The nose is earthy and rustic with notes of lemon and black pepper. The taste is constant; bright with lime, cinnamon, moderate smoke and mild tropical fruit notes. A compelling entry-level mezcal. 8

Siete Misterios Doba-Yej - Espadin

The doba-yej agave expression is a blast of smoke, citrus, and stonefruit that lights up the palate like a lightning rod. Each batch is made by a different mezcalero, and depending on the batch, your bottle of Doba-Yej either came from Santiago Matatlan or San Luis del Rio. 7

Machetazo - Espadin

Mixing herbaceous and fruity notes, the palate explodes with mint leaves and fresh rosemary, winding into a lemon and grapefruit peel finish accented by white pepper. 8

Los Nahuales - Espadin

The nose and palate on this 100% espadín mezcal reveal orange, mango and papaya dusted with cayenne and cinnamon, tempered with just a hint of vanilla sweetness on the mouthwatering exit. 11

Los Nahuales Metodo Antiguo - Espadin

Meaning "Ancient Method" this mezcal is handcrafted in small batches the same way they've been doing for hundreds of years. As with all the Nahuales and Mezcalero mezcals, balance is the keyword. It is rich and subtle with almost caramelized sugars. There are no hard alcoholic notes, the roast is integrated, the fruit is integrated, it’s all in unison 12

Zignum Joven - Espadin

Unaged after distillation, it has slight notes of citrus and sweet green agave. Given it’s production processes, where the agave is steamed rather than smoked or roasted, this mezcal does not have a smoky character like mezcals made in a more traditional setting. 8

Cenizo Colonial - Espadin

Notes of smoked meat and barbecued ripe, fleshy fruit, mesquite, light hints of pepper and dried herbs on the finish. 8

Mal Bien - Espadin

Mal Bien describes this Espadin as their everyday sipper, and the “gateway mezcal” they offer friends who are just becoming familiar with mezcal. 8

Alipus San Luis - Espadin

Milder, and instantly sweeter on the nose, with more of a barbecue character. Applewood bacon, some citrus, particularly lime, are heavy on the palate. A touch of red pepper on the tongue gives this mezcal a little more heat than others, while some sweeter elements give the finish a gentle way out. 9

Alipus Santa Ana - Espadin

Sweet, with piney notes. The least smoky of the bunch — definitely a starter mezcal for those afraid of it. A quiet spirit, it offers distinctly floral perfume notes on the nose, then some fruit on the palate — pomelos and peaches. A bit rocky on the finish, as some mineral notes emerge. 9

Alipus San Juan - Espadin

Quite smoky, with some fruit underneath it. This is a more brash mezcal, though notes of banana and coconut bubble up on the finish to add some nuance. 9

Lalocura - Espadin

Sweet agave and stonefruit on the nose with wood and light smoke follow through. Incredibly balanced mezcal meant for those who enjoy the finer things. 15

Rancho Tepua - Bacanora

A cousin of Mezcal only made in Sonora, Bacanora can be very robust in smoke with not much else. That isn't the case with Rancho Tepua. A combination of Agave and orange zest up front brings a zippiness to this Agave Spirit not often seen. Fresh peach notes pair with the subtle smokiness to round out nicely. 8

La Venenosa - Raicilla, Tabernas Chico Aguiar

Agave is roasted in adobe clay ovens with black oak fueled fire. Fermented in oak with natural yeast. Distilled once in stainless alambic Arabic-Filipino hybrid still. Displays citrus notes with smokey finish. 9

La Venenosa - Raicilla, Sierra Occidental

The Sierra Occidental has really light nose, a whiff of fennel pollen and that fermented butter that is so characteristic of the area. This is another raicilla that is low in viscosity and full in flavor, very round up front with hints of apple and pear. 9

La Venenosa - Raicilla, Costa de Jalisco

This raicilla is aromatically dense and savory with notes of nuts, pine, mastic, olive brine, sawdust, cedar, and cocoa. Lots of bright acid on the palate (unusual for a spirit) there are more olive flavors, “funk”, resin, wine-like tannins, and yuzu along with herbs, terracotta, cedar and fresh carrot. 9

La Venenosa - Raicilla, Sierra del Tigre

The nose on the Sierra del Tigre de Jalisco is incredibly distinctive, it hits you like fermented butter or cheese and doesn't change. The flavor matches that aroma. It's incredibly full of a rich fermented butter, all round and sweet. 9

Pizcadores - Sotol

Sotol is the only one on the list not made with agave, but a very close relative that was once thought to be agave. Cooked in stone pits with oak, it is hand crushed with an axe and fermented with native yeast. It is distilled in a copper alembic still. The nose is complex, smoky with notes of citrus fruits, fresh floral and herbal essences, plus a touch of cinnamon. On the palate it is spicy, with mineral notes of smoke and citrus fruits. 8

Don Amado - Pechuga

Traditionally, Pechuga mezcal is made by hanging a chicken breast in the still during the third distillation. This vegan Pechuga, however, uses a combination of wild apples, apricots, bananas, walnuts, cloves, cinnamon, and other spices that are added to the mezcal before the third distillation. 10

5 Sentidos - Pechuga de Mole Poblano

Before the final distillation, chicken and mole poblano are added to create a unique flavor and mouthfeel. The mole that is used is made from chile ancho, chile mulato, chocolate, sesame seeds, almonds, peanuts, rosemary, and cumin. 14

Machetazo - Salmiana

The desert climate of Charcas, San Luis Potosi gives way to an aroma of fresh vegetation and wooden flavors. The production process of our Mezcal Machetazo Salmiana 45% differs from the common cooking of agaves in an earthen oven because these piñas are cooked through vaporization. 8

Machetazo - Cupreata

The higher elevation where this agave grows is ideal for the absorption of minerals giving way to a sweeter flavor unique to the Wild Cupreata Agave. 8

Mezcal Union El Viejo - Tobala & Espadin

A blend of wild Tobala agave and Espadin, the first drink reveals its 100% artisan process with oak woods and mesquite. After you feel the agave caramelized notes, then flowery herbs tones of the Tobala, which starts to turn off the alcohol power leaving a long, sweet, finish of the Espadin. 8

Reyes y Cobardes - Salmiana

Surprisingly sweet nose develop vegetal notes of roasted agave. Slightly smoked with red pepper and pine on the palate, before a long finish of cracked black pepper and caramel. 8

Lagrimas de Dolores - Castilla

The massive Castilla agaves are said to produce a mezcal that is round, supple and delicate making it easy to let this gorgeous spirit sit on the palate while the sublime flavors slowly unfold. 9

Los Nahuales - Tobala

This “still proof” mezcal was bottled without being diluted (or adjusted), just as it came from the potstill at 53% ABV. It was produced from 100% wild agave Tobalá (agave Potatorum) collected in the mountains above San Juan del Rio in light clay and stony loam soils. Due to the very small size of agave Tobala it takes hundreds of plants, packed out on mules, to produce a batch. Agave Tobalá is famous for its distinctive and elegant richness. 11

Derrumbes San Luis Potosi - Salmiana

The nose holds aromas of pepper, cardamom and cherries, while the palate gives way to flavours of citrus fruits, apples, white flowers and black pepper. The bright, fresh flavours, mixed with the bold spices and pepper notes, make this mezcal a perfect sipping spirit. 9

Derrumbes Michoacan - Cupreata

Intense agave, pepper, and sweet fruit to start, quickly calming to a mineral-heavy, sweet tropical fruit juice character, although with a strong, agave pepperiness and the woody smoke from the nose. 9

Derrumbes Oaxaca - Potatorum

Lively, with leather and wood smoke providing support for fresher and lighter flavours of citrus, raisins, pine needles, and sweeter notes of freshly cooked agave. Full and long finish with sweet fruit and smoke carried through until the end. 9

5 Sentidos - Papalometl

Cinco Sentidos is named after the five senses that their mezcaleros use to produce their agave spirits. The producers of this mezcal do not use any model machinery or tools, being guided only by their senses. The flavor starts with a funky savoryness, like spiced beef jerky that has a long elegant tail to it. Lean, balanced, and suave. 13

5 Sentidos - Tobala

An amazingly savory and sweet mezcal. Flavors of brown butter and chicory coffee along with orange marmalade. Maestro Alberto’s signature flavors from his small clay pots and the “encino de aqua” bark are here in full elegance. 14

Lalocura - Tobasiche

Smells fresh and full of sweet blueberries, strawberries, and red raspberries. The palate is full but not chaotic, with notes of clay and earth shining through the mostly berries, wild apples, and unripe bananas. 15

Lalocura - Tobala

Smells like green apples, very fresh, lively, and bright. Slightly sour on the palate with a bit of clay. Hints of dry caramel, candied dates, and granny smith apples. 15

Wahaka - Reposado

Wahaka Reposado con Gusano is aged for up to six months in recharred American oak barrels. The Reposado con Gusano is sweet with its light golden color and lustrous flavor, with the addition of an agave worm (gusano). 8

Zignum - Reposado

Zignum Reposado is aged 9 months in new medium toasted American oak barrels. The agave used in this mezcal are not smoked, so it will not have a smokey character. It has a light body with notes of raisins, banana, and vanilla. 9

Zignum - Anejo

Aged for more than 12 months in white American oak barrels and French oak barrels. Aromas and flavors of toasted coconut, melon, dried pineapple, and powdered sugar with a supple, dry-yet-fruity medium-to-full body with coconut custard, tobacco, cedar and roasted nut notes. 10

Mina Real - Reposado

A very modern mezcal, eschewing some traditional methods and using agave roasted in brick ovens. This leads to a more fruit led mezcal, helped along by the small ceramic stills used to produce the spirit. 8

Lagrimas de Dolores - Anejo Durangensis

This mezcal is aged for one year in first-generation white oak barrels before bottling. It has notes of wood, caramel, and herbs. 9

Don Amado - Anejo

Aged 18 months in barrels that formerly held Pedro Domecq Mexican Brandy, the aging gives it a unique golden straw color, and a complex palate. There are still a lot of agave notes considering how long this is barrel aged. It’s a bit earthy with sweet caramel notes that mix with smoke. 10