José Erubíel Mota Martínez hails from Zapotitlán Lagunas Mexico. His wild Papalome agave is harvested after 8 to 12 years depending on maturity. The Papalome is roasted for 3 to 5 days in earthen pit and ground by gasoline mill.The fermentation lasts up to 10 days in pinoCôte wood. He then distills...

This is a beautiful, rustic mango eau de vie made by mezcaleros Oscar and Reynaldo Gallegos in San Lorenzo Jilotepequillo, Oaxaca.  Mangos are juiced, then fermented naturally with spring water.  The musto is then distilled twice on copper stills.  No proofing down, pure mango in a glass.  49% abv

One of the more unique bottlings ever from Maguey Melate.  An “infinity” ensemble blended over the course of 20 years in Jalisco by Luis Velasco.  47% abv