Oaxaca

400 Conejos Anejo is made with maguey Espadin in Tlacolula, Oaxaca. This mezcal is made in a copper still, and it is aged in American oak barrels before bottling. The aging of this mezcal gives it a c... read more...

This is a new product of the 400 Conejos family, made with Cuishe and Espadín agave with a distillation in copper pots and fermented in a wooden vat. Furnace: Underground conical Grinding: Chil... read more...

Tasting Notes: Citrus and orange blossom emerges, leading to more subtle mesquite and fruity aromas. Balanced flavors of citrus and herbal notes, enhanced by green fruits and smokiness from the cooked... read more...

The Agaves used to make 400 CONEJOS can take between 8 & 15 years to reach optimum maturity. The Pinas are slow cooked for 3-5 days, milled by stone, then kept in a wood tub as they begin the fermenta... read more...

400 Conejos Reposado is made with agave Espadin in Tlacolula, Oaxaca. This mezcal is made in a copper still, and it is aged for 3 months in American oak barrels before bottling. The aging of this mezc... read more...

Fermented in oak vats & distilled by Rodolfo Cruz from non-irrigated agave Espadin grown in sunny mountain-top plantings in ferriferous soil at 4600 feet. Fruity, rich, smokey, pleasantly sweet.

100% wild agave cupreata sourced in the Mixteca. There is very little wild cupreata in Oaxaca: this is close to unique. Memorable mezcal with the characteristic hint of copper, perfectly balanced.

Banhez Ensamble Mezcal is produced by a co-op families from various villages in the Ejutla district of Oaxaca. They are producing mezcal the same way it’s been done by their ancestors for nearly... read more...

Banhez pechuga de pavo is comprised of 100% espadín agave distilled with indigenous seasonal fruits and raw turkey breast. A single distillation in a copper still outfitted with a refrescadora ... read more...

Limited Release On the steep precarious hillsides of Oaxaca, Guerrero and Durango varieties of agave, indigenous to the region, grow wild and are heavily sought after by the local mezcaleros. These va... read more...

On the steep precarious hillsides of Oaxaca, Guerrero and Durango varieties of agave, indigenous to the region, grow wild and are heavily sought after by the local mezcaleros. These varietals produce ... read more...

On the steep precarious hillsides of Oaxaca, Guerrero, and Durango varieties of agave, indigenous to the region, grow wild and are heavily sought after by the local mezcaleros. These varietals produce... read more...

On the steep precarious hillsides of Oaxaca, Guerrero and Durango varieties of agave, indigenous to the region, grow wild and are heavily sought after by the local mezcaleros. These varietals produce ... read more...

We've created a mezcal that is as good as our tequila. Casamigos Mezcal is uniquely smooth, easy to drink and smoked to perfection. - George Clooney and Rande Gerber Casamigos Joven Mezcal is prod... read more...

Del Maguey Vida Puebla is a special 40% ABV edition Single Village® Mezcal, crafted through artisanal methods in a state-of-the-art palenque in Axocopan, Pueblo, Mexico. Discover flavors of roast ... read more...

Dos Hombres Mezcal is made with agave Espadin in San Luis del Rio, Oaxaca. The agave used in this mezcal are cooked in underground pit ovens, milled by horse-drawn tahona, fermented for 7-10 days with... read more...

Our newest expression is a spectacular blend of Espadilla and Tobalá. On the nose, you'll encounter inviting notes of bright citrus, white flowers, and early springtime aromatics. A cultiva... read more...

Brilliant amber in color, the nose unveils layers of complexity. Leading with young leather, caramel and spices, the complex aroma profile shows hints at white flowers and lemongrass. On the palate, t... read more...

Gracias a Dios Mango is made with agave Espadin in Santiago Matatlan, Oaxaca by maestro mezcalero Oscar Hernandez. As the name of this mezcal indicates, mango is added to the distillate between the fi... read more...

Gracias aDios Agave Gin Was developed by students of oaxaca state university. It was born from the agave angustifolia haw espadín liquor, twice distilled. It goes through a triple distillation ... read more...

Special edition, each year made with a different fruit. For 10 years, Oscar Hernandez gave a mezcal with fruits to the Priest of Matatlan as a gift. This year, we decided to make a special batch with ... read more...

For over a decade, a small group of artists, musicians, writers and travelers have been drinking Ilegal Mezcal, a handcrafted Mexican spirit with a notorious history that includes smuggling and weeklo... read more...

For over a decade, a small group of artists, musicians, writers and travelers have been drinking Ilegal Mezcal, a handcrafted Mexican spirit with a notorious history that includes smuggling and weeklo... read more...

Mezcalero: Arturo Martinez Espadin (8 years) and Tobala (12 years) 3 times distilled ABV: 40%

Los Vecinos del Campo means ‘Neighbors of the Field’ and honors the centuries old distilling traditions of Oaxaca and the people whose families have produced these rich spirits for generat... read more...

A certified additive-free unaged tequila blanco made in the spirit of mezcal to emphasize natural agave flavors within the spirit. With a smooth mouthfeel even at a still strength 48% abv Madre Tequil... read more...

Madre Mezcal is distilled from the Espadin and Cuishe (Karwinskii) agave varieties. The agaves are roasted in an earthen pit, and fermented with local well-water and wild yeast found in the mountain a... read more...

Montelobos is an artisanal mezcal made in Santiago Matatlán Oaxaca produced with 100% organically certified agave espadín. Our mezcal is meticulously crafted by world renowned agave expe... read more...

Mezcal produced in Santa Maria Zoquitlán, Oaxaca Maestro Mezcaleros José Parada & Ignacio “Don Chucho” Parada 100% Espadín (Agave angustifolia) Agave cooked in conical... read more...

Palomo Espadin is made with agave Espadin that took 9 years to reach maturity. The agave used in this mezcal were traditionally cooked in an underground pit oven, milled by horse-drawn tahona, and dou... read more...

Wahaka Madre-Cuishe captures the singular character of this maguey and its environment very well. Its bright, earthy notes develop delicately and slowly.

Maestro Mezcalero Gregorio García and his son Luis hail from the high desert of San Luis Amatlán, Oaxaca. This aretesanal mezcal reflects the terroir of their family property by bringing... read more...