Agave Type: Cenizo (Tobal) Region: Xochipala, Guerrero Maestro Mezcalero: Don Oscar Obregon Proof: 90 Proof, 45% ABV Tasting Notes: Tropical fruits, papaya, subtle smoke. Details: Leyenda Guerrero is from wild agave Cupreata that grow in a grove of oak trees. They take 7-10 years to mature.

Agave Type: Agavemarmorata & macrocantha Region: Tehuacn, Puebla Maestro Mezcalero: Ventura Gallegos Proof: 90 Proof, 45% ABV Tasting Notes: Sweet cooked agave, sea salt, mineral iodine notes, slightly peaty, long finish. Details: Dedicated to most important national parks in Mexico. Crafted from a special mezcal blend from the Tehuacn-Cuicatln reserve, in Pueblo; regional magueyes, agave marmorata and agave macrocantha.

An agave narrowly distributed in Mexico, that grows in difficult soils and produces awesome mineral, dry, mezcals.

Artisanal / Mezcal Blanco , 100% Agave / A. Marmorata

Tasting Notes

Aroma: Fresh cut grass, vegetal notes.

Flavors: Raw sugar cane, nice dry finish.

About the Brand

Our love and appreciation of mezcal began more than 15 years ago, when very few people had a clue about mezcal, including us. It was by chance that one of our founders had a great experience with mezcal while attending a wedding in Oaxaca, and it sparked intrigue and curiosity to learn more about this mysterious spirit.

Back at this time in 2005, when most were drinking tequila, we decided to open the first mezcal bar in Mexico City: “La Botica.” This bar helped create a buzz about mezcal and was the first of many steps on our journey in the world of mezcal.

As other aficionados began to discover mezcals from Oaxaca, we were exploring the different agave regions of Mezcal’s Denomination of Origin (D.O.) – which is the largest in the world.

This helped us to learn about the different varietals of agaves, as well as the distinctive expressions from many maestros mezcaleros distilling artisanal mezcal.

When some mezcal brands had started to venture outside of Oaxaca, we were exploring less known agave regions, where excellent mezcal is produced, but cannot be legally named mezcal because it is outside of the Mezcal D.O.

We are proud to be able to present the first mezcal ever to be produced using only solar power, therefore having minimal carbon footprint & environmental impact. Moreover, the production method allows the agave flavors to shine and the mezcal features a clean, non-smoked, superb flavor profile.

Mezcal De Leyendas San Luis Potosi Maguey Verde Mezcal

Artisanal / Mezcal Blanco

100% Agave / A. Salmiana

42.1% Alc.Vol. / 750mL

Limited production

Aromas: Herbal, bell pepper and chile jalapeño.

Flavors: Slightly sweet, strong mineral notes, gently smoked.

Agave Type: Cenizo (Tobal) Region: Nombre de Dios Maestro Mezcalero: Ventura Gallegos Proof: 94 Proof, 47% ABV Tasting Notes: Floral aromas, leather, wet clay, fruit, buttery notes, coriander. Details: A certified trade blanco mezcal distilled from 100% maguey cenzio, in a copper pot still.

Agave Type: Salmiana Region: Santa Isabel, San Luis Potos Maestro Mezcalero: Ventura Gallegos Proof: 96 Proof, 48% ABV Tasting Notes: Spice, jalapeno, bell peppers, sweet notes and strong mineral elements. Details: Crafted from Salmiana from the arid central Potosino plateau. Harvested sustainably and ethically, fermented naturally, and distilled in copper pot stills.

Before harvesting, the mezcaleros must identify mature agaves, as these are the ones that have the greatest sugar content and will produce the best mezcal. The heart of the agave must then be roasted to be able to ferment.  The agave is then shredded which permits the yeasts and other micro-organisms to reach the agave sugars to be able to ferment. The milled agave is mixed with water and is allowed to ferment. Typically this is done in open air vats, usually made out of endemic wood, for a period of 7-14 days. The fermented liquid is then double distilled. Typically it is done in a copper still, but can be done in clay or stainless steel.