Wild Common Ensamble Artesanal Mezcal

This isn’t just any mezcal—it’s a story in liquid form, hand-blended by Maestro Joel Velasco from Espadín and Tobalá agaves in San Luis Del Río. The result is an expression of place that whispers tradition and invites exploration. Expect a clean foundation: citrus, fresh herbs, and a hint of coconut from the Espadín. Then the Tobalá steps in, warming the palate with buttery depth, floral grace, and a sweet finish that’s both grounded and graceful. It’s approachable without being simplistic—balanced, craft-forward, and utterly captivating.

Nose: Bright like freshly mixed limonada, with green agave, coconut cream, and a breeze of tropical fruit.

Palate: Enticing layers of white peach, underripe kiwi, sweet limes, and wet earth—like sipping cool spring water. Bright mint and jasmine dance on the finish.

Finish: Crisp and evolving—light, refreshing, and gently lingering.

This mezcal excels with a seared scallop salad, brightened by citrus and fresh herbs. For texture contrast, try avocado toast with lime zest—or lean sweeter with honey-glazed peaches topped with mint.