Mezcal

Mezcal is made from cooked agave, most often in Oaxaca. The hearts are traditionally roasted in earthen pits, which gives many mezcals their smoky character. Espadín is the most common agave; wild varieties like tobalá, tepeztate and cupreata take many years to mature and are made in smaller batches.

This collection covers joven (unaged) and aged mezcals from producers including Del Maguey, The Lost Explorer, Dos Hombres, Bozal, Pluma Negra and Perro Verde.