Mezcal

This is a blended mezcal from a female founded company that profit-shares with its farmers. The blend is 80% Espadin and 20% Mexicano which gives it a very unique texture perfect for sipping.

This is a great wild foraged mezcal from a female founded company that profit-shares with its farmers.

The Vida classic is a delicious expression of a single site in Oaxaca. This one leans into tropical fruit, roast agave, honey, and ginger. A great value.

A funky, earthy mezcal from Santa Maria Ixcatlan, Oaxaca using old school methods: milling is done by mallet and fermentation happens in cow skins before being double distilled into clay pots

An all-estate espadin from the Ramos family that is a great value with generations of heritage behind it.

Curious about mezcal? This is a great place to start from a producer that is farmer-forward. This mezcal is meaty, but also has the earthiness of ground corn, pine tar, and a little bit of banana.

A very small batch mezcal from San Balthazar Guelavila, a small town in the district of Tlacolula, right next door to other well-known distilling communities. Don Gregorio “Goyo” Martinez’s Espadín grows at around 5,500 feet on very fertile soil, primarily of limestone. The agave is cooked in earthen oven, milled by stone tahona, and fermented in wooden tanks before being distilled twice in traditional copper pot stills. The mezcal is sweet with ripe tropical fruit, caramelized agave, Chinese five spice, and wet stone.

Made in Durango by a Oaxacan mezcalero on a high elevation estate full of wild agaves, sotols, and nopals. This uses maguey Cenizo, from around 6,300 ft above sea level. It’s a fascinating bottle that opens with a sweet nose that hints at the Cenizo funk. The palate is creamy chocolate, but still somehow a bit meaty (a combination of sweet and salty). Really a delightful mezcal.