Pierde Almas La Puritita Verda is made from agave Espadin, which takes 8 to 10 years to mature. This Mezcal is crafted in San Juan del Rio by maestro mezcalero Rodolfo Hernandez. It has a savory smoke flavor with earthy undertones. It could be sipped neat, but is most commonly used as a mixer for cocktails.

Behind each bottle of Pierde Almas is a time-honored recipe kept alive with painstaking care by the family patriarch in each successive generation. Their labels are hand-printed on 100% acid-free, handmade paper derived from fibers that are indigenous to the region and have been in use since pre-Columbian times. With their Wild Agave Reforestation Program, they are actively engaged in the re-forestation of wild species of Agave in those areas where their populations have been depleted. Pierde Almas begins each rainy season by inviting bartenders, chefs, restaurateurs, and journalists to join them for their annual wild Tobal planting. Due to the artisanal nature of their mezcal, the ABV of each lot may vary slightly.

In May 2018, British multinational alcoholic beverages company Diageo purchased Pierde Almas Mezcal.

Acre Cenizo is produced with Agave durangensis in Nombre de Dios, Durango. Maestro mezcalero Jorge Burciaga mills his agave by hand with an axe, ferments with spring water, and double distills in a copper still.

A sweet and herbaceous expression, well-balanced with hints of red apple, ripe fruits and a mild smoky layer to finish.

100% AGAVE

ORIGIN

SAN PABLO HUIXTEPEC, OAXACA

DISTILLATION

DOUBLE

MADE OUT OF 100% AGAVE

The bold notes in Dos Hombres Tobala’s taste come from the Copal trees in the region which impregnate and perfume the soil where Tobala agaves are grown. Copal is a sacred tree which resin is used by people of the village to purify and bless the environment.

NOTE OF SCENT & FLAVOR

PLUMS, Hidden freshness and subtle sweetness of fruit scents arise.

LOCAL FLOWERS, Hints of lilies.

CHOCOLATE, Aromas of roasted chocolate.

WOOD, A perfectly balanced and soft hint of the wooden barrels in which Mezcal is fermented.

SMOOTH SMOKE, A discreet, almost imperceptible smoky finish portraits the volcanic stone and firewood of our traditional earth-ovens.

Mezcal is a traditional Mexican beverage, steeped in history, created by fermenting and distilling the heart (piña) of the agave (maguey) with a process passed down through centuries by the people who live where agave grows.

With this method in mind, we wanted to create the best mezcal in Los Angeles and all surrounding areas. As the San Francisco World Spirits Competition winner of 2021, we dedicate our days to producing a traditional, artisanal and ancient spirit.

La Luna Mezcal originates in one of the most abundant regions in Mexico, with its untamed ocean, vast avocado groves, and forest sanctuaries harboring Monarch butterflies. Michoacán also has a rich cultural history of craftsmanship. The story of this land continues with La Luna and outstanding artisanal products that pay homage to a beautiful state.

Made mostly from cultivated A. cupreata, this is an expression ideal for introducing tasters to mezcal. Its bright, floral nose, citrus flavors, smooth textures, and delicate touch of smoke make it ideal for cocktails.

Lalocura's clay pot distilled mezcales have built a steady cult following of chefs, writers, and mezcal-heads, who turn up at the palenque each day hoping to spend a few hours listening to maestro mezcalero Eduardo "Lalo" Ángeles tell stories, taste  the 20+ expressions he has resting in glass at any given time, and instagram a photo of his colorful dining room table covered in empty veladoras. Before starting Lalocura in 2014, Eduardo Ángeles spent years working as the fourth generation master distiller of his family’s brand, where he combined a lifetime of working under his father, the late, great Don Lorenzo with a degree in agricultural engineering, and a philosophy that is all his own.

Lalocura is produced in Santa Catarina Minas, Oaxaca, where the agave piñas are roasted in an earthen oven, mashed by hand, fermented outdoors, and distilled in clay pots. It's a process that has produced great mezcal for centuries.

About the Brand

SOMETHING INCREDIBLE HAPPENS WHEN A GROUP OF WOMEN COME TOGETHER TO CRAFT THEIR OWN ORIGINAL RECIPE FOR A DRINK THAT HAS BEEN PART OF OAXACAN LIFE FOR GENERATIONS.
Doña Vega is founded and produced by Mexican women who set out to make mezcal more accessible and approachable. For two years, through 73 recipes, 22 farms, and too many tastings to count, the Doña Vega team accomplished their goal of creating two exquisite varieties of mezcal. 

Doña Vega is produced in a small town outside Oaxaca – Santiago Matatlán by a family who has passed down the tradition for five generations.

Espadín is chosen for the large majority of all mezcal production in Mexico, however, Espadin Capon is quite rare. Doña Vega harvests the agave plant several years after it has ripened giving the final distillate a natural sweetness which is incomparable to other mezcals.

Hand-selected, handcrafted, and distilled to proof, our Doña Vega Espadín offers a mysterious and delicious drinking experience. Light smoke with undertones of fruit and a white pepper finish, yet remarkably smooth. Doña Vega Espadín is the perfect addition to any cocktail or perfect on its own.

Tasting Notes:

Bright and approachable with herbaceous notes. Roasted agave and min

The result is a mysterious and delicious drinking experience, with light smoke and a white pepper finish, yet remarkably smooth. Doña Vega Espadín is wildly versatile in cocktails and a true adventure on its own.

OUR IDENTITY

CONVITE is proud to be a 100% Oaxacan industry, heirs of knowledge transmitted over more than five generations in the distillation of agave and in the bottling of local beverages.We believe that a good mezcal is a real elixir for the most discerning palates. Therefore, we are committed to protecting our traditions, while offering an artisanal drink of the highest quality.CONVITE aspires to be a point of reference in our community, by supporting environmental sustainability, fair trade and community development; that is why we also carry out all our value chain activities exclusively in Oaxaca.In every bottle we produce, you can find the presence of fragments of ancient traditions, the land where the plant was grown and the knowledge inherited generation after generation.

PRODUCTION PROCESS

Mezcal CONVITE is a high quality artisanal mezcal. The thorough selection of wild agaves and the careful distillation adopted from ancient methods give our mezcals their distinctive flavors and luxurious tastes. Made 100% in the traditional way, without any accelerators or added flavors, using the highest quality ingredients. The production is made in small, exclusive lots, with a superb flavor. A true elixir of Mexico for the world! These attributes make it 100% natural, high quality, with an exquisite flavor, special and unique in the world.

ESPADÍN-MADRECUISHE

Semi-dry and mineral, with citric tones and a sensation of herbal freshness. It is an enjoyable and unmatched combination in which the Espadín agave appears to hold back its attributes in order to highlight the flavour of the Madrecuishe.

Complex enough to enjoy on its own, at 91 proof it’s also assertive enough to shine through in cocktails where lower ABV mezcals get lost. Four generations of the Morales family have produced mezcal in the town of San Dionisio Ocotepec using the same land and techniques listed on the back of the bottle. 

TASTING NOTES

Smell: roasted meat, tropical fruit, ground corn, lime pith, pine tar

Sip: leather, caramelized banana

Swallow: mineral, barley

A first-of-its-kind reposado made with Sombra's award-winning Joven mezcal, aged in Bordeaux wine barrels. Sourced from the historic and renowned Château Léoville Poyferré, a second growth wine estate in St Julien, France, the barrels are filled with Sombra's Joven mezcal and aged for up to six-months.

A lush & fruity nose with a hint of smoke, vanilla, orange peel and blackberries. Smooth & warming to the palate, with a long fruit-driven finish.

Espadín Agave

In the mountains near San Juan and San Luis del Rio near Oaxaca, we harvest Espadín agave at elevations up to 8,000 feet. We believe that elevation is key and have found the higher we go in the Sierra, the more elegant the resultant spirit. Sombra owns and operates its own Palenque (distillery), which provides consistent quality and eco-friendly production methods. Each step of production, from fermentation to distillation, has been reimagined to reduce its environmental impact.

Wine Barrel Aged

Barrels sourced from the historic and renowned Château Léoville Poyferré, a second growth wine estate in St Julien, France, are filled with Sombra's award-winning Joven mezcal and aged for up to six-months. The Limousin oak wine barrels soften the mezcal while enhancing its delicate botanical balance, bringing through a light Rosé color.

Hand-crafted in the village of Las Milpas overlooking rolling pastures and nestled among cornfields. Agave: Espadín. Naturally fermented and twice distilled in wood-fired copper stills. Nose of slate and tropical fruit, palate of citrus, lavender and pea shoots, with a long dry finish. ABV 46.

Santo Domingo Albarradas

Hand-crafted on a steep hillside in the high mountain village of Santo Domingo Albarradas bordering a lush cloud forest. Agave: Espadín. Naturally fermented and twice distilled in wood-fired copper stills. Light nose with lots of dry citrus, a palate of tropical fruit with a bit of roasted pear and salinity and a clean dry finish.

The trunk-like hearts of this elongated 'karwinskii' maguey take 10-14 years to mature, and look like spiky desert trees growing wildly over the mountains of Southern Mexico. When harvested, the trunks are cooked together with typical round piñas of other species. Soft smoke with candied notes and a creamy mouthfeel layer fruit and a subtle spice on a palette of rich, cooked maguey reminiscent of the high desert just after a heavy rainfall, bright and clean.

• Master Distiller: Germaín Arellanes Arellanes
• Made 100% from karwinskii "Largo" maguey grown at 4,800' in municipio of Sta. Catarina Minas, Oaxaca
• Elongated maguey trunks are 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

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.

Mezcal Amaras Lodge

Mystical and enigmatic, Amarás Logia is a brand that appreciates and values ​​each solar cycle in small and unrepeatable batches of mezcal, embracing the knowledge of centuries of heritage and tradition with a clear intention: to protect the agave as a species. To do this, we created a reforestation program that embodies our commitment to maintain the biodiversity of all wild agaves in mezcal-producing regions. Logia is an ode to the unattainable, the select and the rare, perfectly defining our agaves and their importance as a sacred plant. Its limited and collectible editions are specially selected for those who love to discover, in sips, details that move the soul.

Amarás Logia Sierra Negra invites the most exquisite palates to try citrus and herbal aromas with light and spicy notes that blend into a sweet finish.

• Made by hand with 12-year-old wild A. americana agave.
  
• Due to the minimal viability of its seeds, its production is limited to 2,000 liters per year.
  
• His recipe includes pink peppercorns, pirul fruits, and red chili peppers in combination with the oak wood used to cook the agave.

Coming from a centuries-old tradition and part of the cultural fabric of Oaxaca, SEÑORÍO was born with a balanced taste and noble

character. It’s a Mezcal created for those with knowledgeable palates, and those seeking new experiences. It’s enjoyed in those every day moments that become unique, to celebrate simple things or the achievements of friends and family.

This traditional drink is an expression of our beautiful Oaxaca, with notes and textures that capture your senses.

AHUMADO SUAVE, SEÑORÍO is a Premium mezcal made in the traditional manner, with a mildly smoky flavor. It is the blend of two distillations of different intensities and aroma-taste profiles, for the perfect balance of mild smoky notes and the genuine taste of Espadin agave.

ORIGIN AND EXPERIENCE, SEÑORIO is an authority in mezcal, born from the passion, knowledge, hard work, and heritage of generations of Oaxacans. SEÑORIO reflects the colors of our land, our traditions, and the many shades that make up our bright blue sky.

Lalocura's clay pot distilled mezcales have built a steady cult following of chefs, writers, and mezcal-heads, who turn up at the palenque each day hoping to spend a few hours listening to maestro mezcalero Eduardo "Lalo" Ángeles tell stories, taste  the 20+ expressions he has resting in glass at any given time, and instagram a photo of his colorful dining room table covered in empty veladoras.

Before starting Lalocura in 2014, Eduardo Ángeles spent years working as the fourth generation master distiller of his family’s brand, where he combined a lifetime of working under his father, the late, great Don Lorenzo with a degree in agricultural engineering, and a philosophy that is all his own.

Lalocura is produced in Santa Catarina Minas, Oaxaca, where the agave piñas are roasted in an earthen oven, mashed by hand, fermented outdoors, and distilled in clay pots. It's a process that has produced great mezcal for centuries.

Ixcateco represents the local traditions, customs and ancestral techniques that have been preserved for centuries as part of the production of this spirit. Ixcateco seeks to become a medium for the development of social and cultural projects, to promote environmental responsibility for producers and consumers, and to dignify one of the most important economic activities in the village of Santa María Ixcatlán, in the Cañada region of Oaxaca.

Ixcateco is produced and owned by Amando Alvarado Alvarez, who has been distilling agave spirits since the age of fifteen. Mainly utilizing wild Papalomé (agave potatorum), Amando is one of a dwindling number of mezcaleros who maintain the centuries-old, ancestral practices of fermenting in rawhide and distilling in clay. Ixcatec is the native ethnic group of Santa María Ixcatlán, where fewer than 10 people still speak the 1,300+ year
old language known locally as Xwja

Ixcateco mezcalero Amando Alvarado Alvarez typically harvests his maguey in the dry season. This is the time of year when greater yield is achieved because the sugar content of the agave is greater. Papalomé (agave potatorum) is traditionally the only maguey used by in
Ixcatlan to make agave spirit, although there are many other maguey species around including rabo de leon, cimarrón, maguey blanco, and pulquero. These are used for construction, textiles, and pulque. The agave's fructans are transformed into fermentable sugar by slowly cooking the heart of the maguey in an underground oven covered by palm leaves for three nights. The roasted agave is then milled into smaller pieces first with a machete, then by pounding those pieces with large wooden mallets. The milled agave is placed into rawhide vessels with spring water where natural fermentation takes place. Distillation takes place on clay pots made in nearby
Oaxaca City. The spirit is distilled twice over direct fire and adjusted to proof with colas, or tails.