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 »
A high strength edition of Enmascarado's tequila, bottled at still strength. It's made from espadin agave, cooked in traditional earth ovens and pot distilled before bottling, giving it a powerful smoky taste.
Mezcalero is a brand of artisanal small batch Mezcals from Oaxaca state in Mexico. This batch is made from Sierra Negra, Tepeztate and Tobala species of Agave. Tepeztate adds spiciness to the blend with the use of Sierra Negra lending itself to a long and suave finish.
Del Maguey's Espadin Especial is made by the same producer who creates their Tobala. After fifteen years of him asking, they've finally brought it into their range. A floral and tropical style of Mezcal.
The 100% Papalome entry in Del Maguey's Vino de Mezcal series, this is produced in the village of San Pedro Teozacoalco. A meaty and earthy style of Mezcal, in keeping with the area where it is created.
Part of Del Maguey's Vino de Mezcal series, this is produced from wild maguey Arroqueño roasted over hot rocks, buried for 3 days and then fermented for a month using nothing more than microbes in the air. Double distilled very slowly, it produces a vegetal and savoury style of Mezcal.
Del Maguey single-village mezcals are very rare and highly sought-after, having picked up the title of World's Best Mezcal at the World Spirits Competition every year from 1999-2002. This bottle of Tobala was made in Oaxaca.