Agave Type: Cirial, Tobal, Lumbre, Tobasiche Region: San Baltazar Guelavila, Oaxaca Maestro Mezcalero: Pedro Hernndez

Tasting Notes: Earthy, citrus, gentle smoke, apple, pineapple.

Details: A beautiful alchemy; Cirial adds an earthy spice, the Tobal imparts a sweet character, the Lumbre adds a vibrancy, and the Tobasiche provides a deep herbal quality.

Agave Type: Espadn Region: Zapotitlan de Vadillo Maestro Mezcalero: Don Macario Partida Proof: 94 Proof, 47% ABV Tasting Notes: Smooth sweet flavors, fruit elements, earthiness and vibrant, soft floral notes. Details: The agave is roasted in an earthen oven and it is then distilled twice in a philippino style still made from clay pots.

Agave Type: Mexicano, Espadin Region: Llano Grande, Jalisco Maestro Mezcalero: Don Alberto Hernndez Proof: 91 Proof, 45.5% ABV Tasting Notes: complex notes of fruit, spice and herbs, sweet spice. Details: The agave in this Raicilla is roasted over a wood fired adobe oven. Twice distilled through a copper Philippino still and a hollowed out tree trunk. Certain batches of this raicilla are an ensamble; a mixture of agave Rhodecantha and and Angustifolia

Agave Type: Maximiliana Region: Mascota, Jalisco Maestro Mezcalero: Don Ruben Pea Proof: 84 Proof, 42% ABV Tasting Notes: Fruits, lemons, limes. Deep spice, minerality. Details: The agave are cultivated from seeds, harvested, and roasted in a wood fired adobe oven, fermented using wild yeast a distilled through an arabic-philippino still.

Derrumbes is a traditional producer of mezcal from Oaxaca, to Michoacan and beyond. Their signature style is to cook their agave in stone pits underground, using black oak. Their unique fermentation process involves underground tanks lined with pine wood for fermentation, and distillation via a wooden still, all of which guarantee some of the most intriguing and unique aromas and flavors to be experienced in Mezcal. Handcrafted by Maestro Mezcalero Javier Mateo, Derrumbes Oaxaca is a perfect example of a signature Central Valley Oaxacan mezcal. Being cooked underground in black oak gives the agave a light smokiness, enhancing the minerality and fruitiness of the Espadin character. This subtly smoky mezcal is twice-distilled in copper pot stills and rested for three months in large glass bottles ata solid 48% ABV. You can expect bright, bold notes of jasmine, citrus, lightly smoked agave, pine, and fruit. A thick, flavorsome and intriguing spirit. The intense flavors provide a backbone but dont swamp the more delicate notes (producer).

Agave Type: Salmiana Region: San Luis Potos Maestro Mezcalero: Emanuel Perez Proof: 87 Proof, 43.5% ABV Tasting Notes: Smoky, agave, stewed fruits, sweet spice, pepper. Details: Produced in an old traditional hacienda, in above ground hornos ovens the agave is crushed by a tahona, fermented naturally with wild yeast, and twice-distilled in small copper pot stills.

Rey Campero means "King of the Countryside." Its story is tied to Mezcalero Rmulo Snchez Parada, who learned all about producing mezcal from his father in Mexico. He emigrated to North Carolina but returned to Candelaria Yegol, Mexico in 2003 and started making Mezcal again with his family. It's a family with a rich history in making mezcal that spans more than 7 decades and 4 generations of Mezcaleros. Today it is produced in the Oaxacan Highlands just as it once was, according to tradition and with sustainability in mind. They focus on producing the finest quality mezcal, finding new markets for the spirit, as well as creating job opportunities. Rey Campero Cuishe Mezcal is produced in the family palenque (distillery) that has been operational for more than 7 decades. It's made from wild Cuishe agaves which take 9 to 12 years to mature before being harvested. They are then roasted for 4 to 5 days, before being ground in a mule-pulled tahoma mill. It is then open-air fermented, letting the wild yeast transform sugars into alcohol, then double-distilled using a copper-pot still. The resulting unaged spirit is bottled at around 96 proof and unaged for a fruity and crisp profile with a distinct earthy and mineral twist to it.

Agave Type: Jabal Region: Candelaria Yegole, Oaxaca Maestro Mezcalero: Rmulo Snchez Parada Proof: 96 Proof, 48% ABV Tasting Notes: Smooth, mild, floral notes, citrus, pepper, smoke, earthiness. Details: Crafted from agave Mexicano harvested from a high altitude forest. Distilled in a copper pot still.

Agave Type: Tepextate Region: Candelaria Yegole, Oaxaca Maestro Mezcalero: Rmulo Snchez Parada Proof: 96 Proof, 48% ABV Tasting Notes: Floral notes, citrus, pepper spice, agave, red fruits, tobacco, sweet smoke. Details: Crafted from wild Tepextate harvested after 15-18 years. Distilled in a copper pot still.

Agave Type: Tobala Region: Candelaria Yegole, Oaxaca Maestro Mezcalero: Rmulo Snchez Parada Proof: 96 Proof, 48% ABV Tasting Notes: smoke, vanilla, velvety smooth mouthfeel, decadent white chocolate, ripe banana. Details: Distilled from 100% agave potatorum, roasted underground, fermented with natural yeasts in wood casks and distilled in a copper alembic stilll.

Real Minero is a family-operated producer of mezcal that is famed in Mexico and over the globe as one of the finest producers of the spirit. They are based in Santa Catarina Minas, where they employ traditional practices in making only around 300 liters of mezcal per month. They started distilling in the 1970s but the family has been involved in the farming of agaves far longer. Their mezcal is certified organic and they participate in programs that deal with agave reforestation. They have played a large role in bringing back several types of agaves that were thought to be extinct. Today, Edgar Angeles has had the baton passed to him by his late father Don Lorenzo Angeles and continues making the finest mezcal. Their mezcal is made in small batches using small 70-liter clay pot stills. The Mezcal Real Minero Largo is crafted by Mezcalero Edgar Angeles from 100% 14-year-old Largo agaves, which is an extremely rare species of the Karwinski family. The spirit is rested in glass before being bottled, which softens the profile considerably. It's fruity and tropical, yet delicate and mineral-rich a beautiful, premium spirit that is laced with tradition.

Agave Type: Barril Region: Santa Catarina Minas, Oaxaca Maestro Mezcalero: Don Lorenzo Angeles, Edgar Angeles Proof: 100 Proof, 50% ABV Tasting Notes: Full-bodied with notes of tropical fruit and vanilla. Details: Crafted from distinctive barrel shaped 15-year-old agave Barril, and twice distilled in clay pots.

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: 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: 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.

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.

The flagship expression of the Real de Minas Distillery, Don Amado Rústico is made using the historic method of slowly roasting fully-mature Espadín maguey hearts on firewood embers, before natural fermentation with airborne yeast and a slow double-distillation in ceramic pot stills.

The minero clay-pot still is quite prevalent on the nose with aromatics leaning towards ash, crushed walnuts, roasted corn, and savory spices. A bright, citrus Espadín maguey palate is well balanced against notes of caramel, butterscotch and fresh herbs.

• Master Distiller: Germán Bonifacio Arellanes
• Approx. 26 Bx Sugars from Angustofolia Haw Espadín maguey grown at 4,800' in municipio of Sta. Catarina Minas, Oaxaca
• Halved & quartered (cogollo removed) agave earthen roasted for four days using mix of guamúchil and mesquite wood
• Cooked maguey macerated with proprietary blade spindle destrozadora shredder
• Fermented together with bagaso in 1,400L pine wood vats using airborne yeast strains
• Double distilled in burner heated ceramic pot stills to approx. 53% ABV and reduced with triple distilled demineralized water
• No aging, bottled at 47% ABV

A regal take on what many consider to be an essentially rustic distillate, Don Amado Añejo shows amazing complexity beyond simple smoke, and is a great example how barrel flavors can complement rather than mask agave’s wild charms.

Savory, mesquite aromas hint at barbecue and toasted cayenne pepper, while flavors flow between layers of baked stonefruit from the brandy barrel aging. Palate continues in similar form with notes of grilled pineapple, and the finish shows a long, bright and refreshing saline minerality.

• Master Distiller: Germán Bonifacio Arellanes
• Approx. 26 Bx Sugars from Angustofolia Haw Espadín maguey grown at 4,800' in municipio of Sta. Catarina Minas, Oaxaca
• Halved & quartered (cogollo removed) maguey earthen roasted for four days using mix of guamúchil and mesquite wood
• Cooked maguey macerated with proprietary blade spindle destrozadora shredder
• Fermented together with bagaso in 1,400L pine wood vats using airborne yeast strains
• Double distilled in burner heated ceramic pot stills to approx. 53% ABV and reduced with triple distilled demineralized water
• Minimum eighteen month aging in American White Oak formerly used for Pedro Domecq Mexican Brandy (longer if necessary for proper oak extraction), bottled at 43.5% ABV

Rustic and refined, Don Amado Arroqueño is made from an enormous maguey species that requires 18 years to mature but is cultivatable, so ecologically sustainable while simultaneously wildly exotic and delicious.

Bright floral aromatics of caramelized maguey, leather and soft smoke lend structure to ripe, cooked yam fruit flavors. A supple mouthfeel delivers quince, persimmon, lemon verbena and kaffir, juxtaposed with layered chocolate, espresso and savory spice with balanced minerality and savory roast characteristics.

• Master Distiller: Germaín Arellanes Arellanes
• Made 100% from Arroqueño maguey grown at 4,800' in the town of San Pablo Apostol, Oaxaca
• Halved & quartered (cogollo removed) agave earthen roasted for four days using mix of guamúchil and mesquite wood
• Cooked maguey macerated with proprietary blade spindle destrozadora shredder
• Fermented together with bagaso in 1,400L pine wood vats using airborne yeast strains
• Double distilled in ceramic pot stills to approx. 53% ABV and reduced with triple distilled demineralized water, no tails
• No aging, bottled at 46% ABV