This bacanora is prepared using traditional agave concentrate, with an addition of a whisper of star anise, just 2% of this essence adds its enticing notes to the classic recipe. Tasting NotesSight: Brilliant caramel colorNose: Fruity with herbal notes  Taste: Cooked agave maguey and anis flavor 

Santo Cuviso translates as holy bacanora. It’s dry, complex, with a kick of pepper and a grounded, earthy finish. Crafted to remind you that sometimes the best way to refresh your soul is to allow your lips to kiss a little spirit every day. Region: Sonora Master Distiller: Manuel “El Toro”...

44% - Cooked in stone ovens and extracted by roller mill.. Fermented in stainless steel with natural yeast and distilled twice in stainless steel still w/copper coil. Pure agave flavor and easy drinking.

This unique mezcal is made with a variety (karwinskii latrans) that the people in the village of San Luis Amatlán call “Coyote”; it is endemic to the Amatlánes region of Oaxaca, where it is frequently used as a border plant along property boundaries. (As a result, this Coyote agave is considered to...

100% Agave Cupreata, harvested at the border of Oaxaca and Puebla.  This is their Silver bottling: the agaves are roasted for three days in an earthen oven over an oak-wood fire, then distilled twice in a copper still. This mezcal offers woody and tobacco aromas, with notes of new leather and cocoa...

100% agave espadín, harvested at 8 years of age.  Woody and smokey essence with notes of citrus. Artisanally made.  

100% Espadin (angustifolia haw); natural fermentation without chemical components in an oak wood tub, and roasted in the traditional ground oven lined with hot stones. Distillated twice in a copper still. 50% Alc. by Vol. Place of origin: Santo Domingo Albarradas, Oaxaca.Mezcalero : Don Fortunato...

100% agave— specifically, 100% Espadín, or agave angustofilia— naturally harvested in a single vintage after an eight-year growing term. The year and lot number can be found on the back label of each bottle. All grown on the Lucas family farm and distilled on-site. This is a single-village Mezcal (...

44% - Aged for 3 to 5 years in American White oak, Cognac barrel and used whiskey barrels.

This rare distillation, made from cultivated Henequén piñas, is a small-batch limited edition of only 397 liters. Master mezcalero Juan Hernández Méndez originally made this distillation for his own personal collection;Yuan and Kevin jumped at the opportunity to bring this to the US.This is the...

Luis Enrique Juarez Ramirez San Agustin Amatengo, Ejutla Agave Type: Ensamble, Espadín, Mexicano, Barril and Barril Chino Agave Type: Espadín (Angustifolia) Still Type: Refrescadera (This method of distilling essentially allows for 1.5 distillations during a single pass through the still.) The...

44% - Aged for over 6months in American White oak, Cognac barrel and used whiskey barrels.

Aged in American White Oak for 17 months, carefully charred and refined in taste.

Plant Age: 5.5 - 7 years; Cooking: Brick hornos; Grinding: Roller Mill; Fermentation: 100$ agave, open air fermentation; Distillation: Double distillation in copper pot stills

It has strong minerality, citrus and floral notes that you come to expect from Altos and El Pandillo. The finish is all agave.

The agave is carefully trimmed of its pencas (or leaves) to avoid any bitterness. Pure spring water is used throughout the natural fermentation process.  The tequila is oxygenated, chilled to 4º C, then filtered through activated carbon filters before bottling, which makes it one of the smoothest...

Aged 9 months in American white oak Barrels medium char.

Mezcal Noble Coyote is a pioneer in the cultivation of Tobalá, which only 15 years ago was only sourced from the wild.Today most of our Tobalá is cultivated in the area around the village of San Luis Amatlán. These cultivated piñas are often two to three times bigger than the average Tobalá that...

Distilled by Juan Hernández Méndez; fermented naturally in open-top wood vats and distilled in a copper alembic still. Banana, cooked maguey and adobo on the nose. Quince and subtly floral on the tongue, with the lingering lovely round sweetness of caramel. The slightest hint of spiciness and hot...