1) Ilegal Reposado Espadin Caribbean Cask Finish
Ilegal Caribbean Cask Finish is aged to taste for 4 months, then finished in Caribbean rum barrels for 2 months.
Caramelized pear and orange on the nose, butterscotch and a light wisp of smoke on the palate. Hints of nutmeg, clove, and cinnamon. Espadín agave from start to finish.
2) Koch El Mezcal Mezcal Art Tobala
Premium mezcal made from wild agave Tobala in the highlands of Oaxaca, Mexico
Koch El Mezcal is a passion project of Carlos Moreno and Pedro Hernandez, a 5th generation maestro mezcalero. The company is dedicated to preserving and promoting mezcal culture, and has integrated more than 15 communities and 50 producing families into their collective
Nose: Fresh ocean breeze, coconut milk, hazelnut, celery, and star fruit
Taste: A complex, smooth, smoky, and slightly sweet mezcal with floral tones and herbal permanence.
3) Los Nahuales 'Nahual de Coyote'
is a mezcal made by Destilería los Danzantes in Santiago Matatlan, Mexico. It is a blend of 70% coyote agave (Agave lyobaa mexicano) and 30% espadín agave (Agave angustifolia). The mezcal is made using artisanal methods, including insulated stills, heating coils, and wild yeasts.
A mezcal (blend) of sustainably grown coyote (agave Americana) with excellent espadín. The mellow depth of espadín pairs perfectly with the coyote's intensity. Beautifully balanced: the gifted hand of Karina Abad. Fantastic quality for the price.
Karina Abad, Head of Production, has unmatched experience. She has worked with 10 Alipus producers from around the Oaxaca Valley: different agaves from differing microclimates and soils, roasting woods, and fermentation and distillation methods. Karina's mezcals are unequaled: complex, rich in flavor and aroma, unusually smooth, and integrated.
4) Montelobos Espadin
Montelobos Espadin is an artisanal mezcal crafted by mezcalero Don Abel Lopez in Santiago Matatlán.
Montelobos Joven is an artisanal Mezcal made in Santiago Matatlán produced with 100% organically certified agave Espadín. This Mezcal is crafted by biologist and distiller Iván Saldaña and mezcalero Don Abel Lopez. It is made according to Saldaña's vision and passion for agave and artisanal mezcal with respect for traditional production methods, sustainability, and the quality of life in the communities and families who have produced mezcal for generations. lime, smoke and wood dominate the nose. More of that comes to the palate with dry earth, bitter grass, dry peppers and some cinnamon covered apples. The finish is smokey and vegetal.
5) Paquera Barril
Paquera Barril is a bit smokier than their other releases, with a consistent floral undertone. The palate is buttery and full.
Paquera Barril is made with maguey Barril in Ejutla, Oaxaca. The agave used in this mezcal are cooked in an underground pit oven, mashed by horse-drawn tahona, fermented in oak vats, and double distilled in a copper still. This is the Premium option of the three Paquera releases.
Another special batch of this was released in 2022. This batch was made by Luis Juárez and his family is San Agustín Amatengo. This particular batch was 1000 liters.
Aromatics: Fresh ocean breeze, coconut milk, hazelnut, celery, and star fruit
Taste: Slight notes of chocolate, bbq, and greenness
Production: Made using traditional methods, including roasting the agave in an underground pit and distilling it in copper stills
Agave: The maguey Tobala is very small, and a large amount of agave pinas are needed to make a single batch of mezcal
Maturation: The agave is aged for 9–12 years
6) Santo Mezquila
100% Blue Weber agave tequila joins 100% Espadin agave mezcal to create
Santo Mezquila. A pioneering statement of innovation and flavor that leaves nothing on the table.
Aromas and flavors of lime, mesquite, and grilled pork belly, with a round, crisp medium body and a warming, medium-length finish imparting notes of grilled sweet peppers, lime, and smoky pork shoulder. Delicious and fun, this is a great bridge between tequila and mezcal.
7) Vago Elote
Vago Elote from Hijos de Aquilino Garcia is produced by Temo and Mateo Garcia, the sons of the late Aquilino Garcia Lopez.
Carries on the tradition of maestro mezcalero Aquilino Garcia Lopez. His sons, Temo and Mateo, have spent their lives working alongside Aquilino, learning the methods and knowledge that has been passed down through generations.
Like the Elote from Aquilino, before he passed away, this has a nose full of smoky toasted corn and dry river stones. The body is sweet with wood tones and layers of honeycomb, green tropical fruit, and smoke. This is a triple distilled Mezcal. Between the second and third distillations, the maestro adds roasted corn from the farm. The roasted corn taste shines through to the finish. This Mezcal still has hints of the Vago Espadin's tough exterior, but its softer finish rounds the edges of the Espadin.
