Mezcal

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.

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

In 1999, Alipus was born as a social impact project, empowering rural economies around Oaxaca by working with small palenques who are unable to maneuver the red tape to sell their spirits abroad; today, they collaborate with nine local mezcal producers. T

If you’re ready to branch out from Espadin, try this earthy Cenizo agave from Enrique de la Cruz in Durango! Fermented with wild yeast, milled by hand with machetes, and double distilled in the traditional alembique viejo of the state. As if you needed mo

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.

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

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