Mezcal is produced in the state of Oaxaca in southern Mexico, from several varieties of agave, but not blue agave. The pinas are cooked using wood-fired ovens, giving the spirit a pungent smokiness. Traditionally bottled with a worm (the original reason for this being unclear), mezcal uses the same terms as tequila: blanco, reposado and anejo. Read More »
Gusano Rojo Mezcal is one of the most popular mezcals in Mexico, and is made with 100% agave. Named Gusano Rojo (red worm) after the 'worm' that is sometimes found on the Agave plants used for the production of mezcal.
Del Maguey Crema de Mezcal is made with 80% mezcal from San Luis Del Rio, mixed with 20% pure agave syrup, so expect it to be quite sweet. As the bottle proudly proclaims, "For women only...and a few strong men".
The Alipus label is dedicated to finding and distributing traditionally made small village mezcal. San Andrés is made from Espadin agave in Xitlapheua by Don Valente García Juárez. Winner of Tequila.net's 'Best of the Best' Judge Favourite award for Joven (young or unaged) mezcals in 2012.
Named for the masked Mexican wrestlers, Enmascarado is a traditionally made Mezcal, produced from espadin agave baked in earth ovens and pot distilled. This 45.2% version is diluted before bottling, unlike the punchier 54.2% edition, giving it a rather more vegetal flavour mingled in with woody smoke.
A reposado Mezcal from Wahaka. This one is bottled 'con gusano' (with worm). The worm adds as an organic filter and adds natural smoky notes to the Tequila, whilst also being proven to be an aphrodisiac.