Mezcal

Made from 100% Agave inaequidens, or “uneven teeth,” due to this agave’s jagged spine pattern. The name, Espina Roja, derives from the specific strain that Ariana uses with a reddish tinge at the tips of the spines. Grown nearly a mile above sea level and

Casa Perro Santo’s mission is to save traditional artisanal mezcals and bring them to the public. This smooth & sustainable mezcal from San Dionisio Ocotepec, Oaxaca is 100% Espadin, distilled by Carlos León. Sweet agave, charred pineapple, black cherry.

A blend of 7 yr-old Espadin and 15 yr-old Tobalá agaves from the mythical town of San Juan del Río in Oaxaca! Mezcalero Rogelio Juan Hernandez and son Julio Juan stick to traditional distilling wisdom, using banana leaves to cook the agave, stone tahona t

Never heard of Manso de Sahuayo agave? Me either! Formerly known as Cenizo agave, this species of agave hails from Sahuayo, Michoacan. Emilio Vieyra distills this particular gem by working with local farmers to find the best agaves, and then roasts them i

Distilled on copper in Miahuatlan, Semei Garcia Ramos crafted this complex Arroqueño for Maguey Melate’s May 2020 subscription release. Aged 15 years in the wild, and milled after a 3 to 4 day roast. White pepper, touch of anise, cream cheese.

Second generation maestro distilador Armando Rodriguez crafts this agave according to the traditional method of his home town of Sola de Vega, Oaxaca: first cooked in an earthen oven, then mashed by hand and fermented in sabino vats, and finally distilled