Mezcal

Bozal, translated as “wild” or “untamed,” refers to this family-run practice of cultivating agave in hard to reach areas of Oaxaca, Guerrero, and Durango. Distilled according to their 200 year old tradition of cooking agave hearts in earthen pit ovens the

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

Pulque, an ancient pre-Hispanic beverage made by fermenting agave sap in central Mexico, fell into obscurity in the early 20th century. Gerónimo Rosainz only learned about pulque from his grandmother, and Juerte Destilado de Pulque was born after he marri

Raicilla, or “Mexico’s moonshine,” is an agave that dates back to the 17th century in San Sebastián del Oeste, a mountainous mining town in Jalisco, and renamed in the 18th century to avoid a tax levied by the Spanish crown. Jose Salcedo Rios is the “tabe

70% Espadin, and 30% Cuixe fermented (after pit roasting) with local well-water and wild yeast from the mountains of Oaxaca. Smoky, earthy, sage-y.

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

Oscar Morales Garcia, a fourth generation mezcalero, uses a recipe developed by his great-grandfather Don Lucio to make this easy drinking mezcal. Naturally fermented in open air pine vats for 4-6 days, this artisanal Espadin highlights the traditions of

70% Espadin, and 30% Cuixe fermented (after pit roasting) with local well-water and wild yeast from the mountains of Oaxaca. Smoky, earthy, sage-y.