Mezcal

Traditional pit-roasted, mule-drawn tahona-crushed, open-fermented, double-distilled mezcal from 100% Estate-Grown Agave Espadín, then matured for over 6 months in American white oak barrels and presented at 43% ABV. Carmel and creme brulee on the nose with cocoa powder and white fruit. Rich dry smoke, butterscotch and brown spice, with a ... more

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, ... more

Our Ensambles are limited-releases and therefore change by batch, which is how Mezcal was originally made. Ensamble I is a blend of wild Madrecuishe & Cuishe (A.karwinskii) and Coyote (A.americana var. Oaxacensis) Joven (un-aged). Artisanal production. Cooked in conical earthen oven. Milled by a volcanic stone Tahona. Natural fermentation. First ... more