{"title":"Mezcal","description":"\u003cp\u003eExplore mezcal from established and independent producers, including traditional, artisanal and limited agave expressions.\u003c\/p\u003e\u003cp\u003eShop online with nationwide shipping, or visit our Brooklyn store for personalized recommendations.\u003c\/p\u003e","products":[{"product_id":"los-amantes-joven-mezcal","title":"Los Amantes Joven Mezcal","description":"\u003cp\u003eLos Amantes, “the lovers,” is a Oaxacan mezcal made via traditional methods, using an underground pit to smoke 100% Tobala and Espadin agave pinas for three days, then triple distilling the juice pressed from them.This Joven mezcal has a faint color. Although joven mezcals can be lightly aged for up to 2 months in oak barrels, Los Amantes’ distiller says it isn’t aged at all, which surprised me. Los Amantes also makes a longer-aged Reposado, which we didn’t try.\u003c\/p\u003e","brand":"Los Amantes","offers":[{"title":"750ml","offer_id":264327896,"sku":"8678577000","price":48.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0173\/0930\/products\/los-amantes-joven-mezcal.jpg?v=1605645665"},{"product_id":"del-maguey-vida-mezcal","title":"Del Maguey Vida  Mezcal","description":"\u003cp\u003eMezcal Vida is an entry-level Mezcal in the Del Maguey, Single Village collection, and is produced in the lush, remote mountains of Oaxaca, Mexico. It is twice distilled and unblended from 100% Agave Espadin, and is produced the original, 400-year-old organic, hand-crafted way.\u003c\/p\u003e","brand":"Del Maquey","offers":[{"title":"750ml","offer_id":304441537,"sku":"61839720092","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0173\/0930\/products\/del-maguey-vida-organic-mezcal.jpg?v=1619768900"},{"product_id":"del-maguey-crema-de-mezcal","title":"Del Maguey Crema de Mezcal","description":"\u003cp\u003eA very special liqueur made entirely from agave. They start with one of the very best mezcals and sweeten it with only pure agave syrup, making one of the most flavorful and potent liqueurs in the world.\u003c\/p\u003e","brand":"Del Maquey","offers":[{"title":"750ml","offer_id":368611549,"sku":"618397020015","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0173\/0930\/products\/df8d3d3812597e11683d25a06c3b80c93306f521.jpeg?v=1619768900"},{"product_id":"el-peloton-de-la-muerte-mezcal","title":"El Peloton de la Muerte Mezcal","description":"\u003cp\u003eEl Peloton de la Muerte is produced by Mezcales de Leyenda, a cooperative that represents artisanal mezcal producers from different regions in Mexico. The group was formed by a group of Mexican entrepreneurs, led by New York based chef Danny Mena. The agave was cooked in stone pit covered with lava rocks, after which it fermented for four days in wood vats. It was then double distilled in copper stills. All the wild agave used to produce Mezcales de Leyenda is grown in a sustainable method and certified organic by the USDA and CCOF (California Certified Organic Farmers). The label for El Peloton de la Muerte, which means Brigade of Death, depicts the flag used by insurgents during the Mexican Revolution.\u003c\/p\u003e","brand":"Mezcales de Leyenda","offers":[{"title":"750ml","offer_id":753090637,"sku":"7503013890062","price":30.0,"currency_code":"USD","in_stock":true},{"title":"1.0L","offer_id":1318136232,"sku":"7503013890673","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0173\/0930\/products\/ca981e7a9fc6551e2f3d5cab44c00056473d53f2.jpeg?v=1625047744"},{"product_id":"union-mezcal-uno","title":"Union Mezcal Uno","description":"\u003cp\u003eMezcal Union is produced and distilled in San Baltazar, in the state of Oaxaca. It is made with three different types of agave: Espadín, Cirial and Barril and is produced by a group of families. \u003c\/p\u003e \u003cp\u003eEspadin Agave grows for 6-8 years before harvesting, Barril Agave for 8-10 years, and Cirial 20 years. Barril and Cirial are both wild Agave. Once the Agave is harvested, and the piñas are ready to be roasted, a fire is started in the base of a earthen pit, with river stones placed on top. Once the rocks are red-hot, the piñas, which have been cut in half or in quarters, are placed in the pit. The entire pit is then covered with agave leaves and fiber and straw mats, piled up with earth and left to roast for four days. \u003c\/p\u003e \u003cp\u003eThe roasted agave is crushed by a Tahona, pulled via horse or mule. Once extracted, the mash is placed in wooden barrels with water and left to ferment for several days. After the fermentation, the mash is distilled. The first distillation yields low-grade alcohol. The fibers are then removed from the still and the alcohol from the first distillation is distilled a second time. After the second distillation, the mezcal is blended to obtain a consistent grade of alcohol. Then, Mezcal Union is bottled. \u003c\/p\u003e \u003cp\u003ePalenques are the distilleries where these families produce their artisanal mezcal. Mezcal Union is associated with 30 of these families. Families that form part of the Union of Mezcal have more than three generations producing mezcal as their main craft.\u003c\/p\u003e \u003cp\u003e\u003ciframe allowfullscreen=\"allowfullscreen\" frameborder=\"0\" height=\"253\" src=\"\/\/www.youtube.com\/embed\/Znu8o39B2RQ\" width=\"450\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Mezcal Unión","offers":[{"title":"750ml","offer_id":979865292,"sku":"7503016230018","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0173\/0930\/products\/ab8cb867fd88abeb6329e6372c6202030560d535.jpeg?v=1629402737"},{"product_id":"alipus-san-juan-del-rio-mezcal","title":"Alipus San Juan Del Rio Mezcal","description":"\u003cp\u003eAlipus Mezcals are produced by artisanal family distillers who live in remote areas of Oaxaca, Mexico. \u003c\/p\u003e \u003cp\u003eThe agave plants are 100% Espadin, wood-roasted in palenques (conical below-ground ovens) and the juice is extracted by slow stone-milling (tahona wheel). Fermentation takes place with native yeasts in open wooden vats, and is completed by double distillation in small wood-fired copper pot stills. These mezcals embody the traditional purity of the spirit that has existed since its beginning 400 years ago.\u003c\/p\u003e \u003cp\u003e\u003ciframe height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/wQfghouANWg?rel=0\u0026amp;showinfo=0\" width=\"420\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Alipus Mezcal","offers":[{"title":"750ml","offer_id":17718156292,"sku":"871952000048","price":55.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0173\/0930\/products\/5910a523aa26cd1147f6e51b9d0b7f390c724372.jpeg?v=1619768500"},{"product_id":"alipus-san-luis-mezcal","title":"Alipus San Luis Mezcal","description":"\u003cp\u003eAlipus was started by Los Danzantes to provide a market for family artisan distilleries. There are still hundreds of small mezcal distilleries in Oaxaca, and a number of them make fabulous product. Hector Vasquez and later Karina Abad Rojas have worked closely with selected small producers, both to improve their distillation methods and to help them with the complex paperwork required to certify their mezcals for export.\u003c\/p\u003e \u003cdiv\u003e \u003cp\u003eThe intent was to provide small distilleries with a wider market so that they could stay in business, and it has worked: Alipus producers have been able to add stills and – this is wonderful – to bring their children back from the USA because there is now enough work for them – as distillers! – at home.\u003c\/p\u003e \u003cp\u003eAlipus is now Mexico’s #1 artisan mezcal. Craft Distillers started importing the Alipus mezcals in 2012. Both Los Danzantes and Craft Distillers take lower than normal markups so that these distillers can be better paid and so that all of us can enjoy it for years to come.\u003c\/p\u003e \u003ciframe height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/wQfghouANWg?rel=0\u0026amp;showinfo=0\" width=\"420\"\u003e\u003c\/iframe\u003e \u003c\/div\u003e","brand":"Alipus Mezcal","offers":[{"title":"750ml","offer_id":17718283780,"sku":"871952000161","price":55.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0173\/0930\/products\/e997b95ef4a02c52d23300a8cc75ce38a2fb7c92.jpeg?v=1619768498"},{"product_id":"alipus-san-andres-mezcal","title":"Alipus San Andres Mezcal","description":"\u003cp\u003eAlipus was started by Los Danzantes to provide a market for family artisan distilleries. There are still hundreds of small mezcal distilleries in Oaxaca, and a number of them make fabulous product. Hector Vasquez and later Karina Abad Rojas have worked closely with selected small producers, both to improve their distillation methods and to help them with the complex paperwork required to certify their mezcals for export. The intent was to provide small distilleries with a wider market so that they could stay in business, and it has worked: Alipus producers have been able to add stills and – this is wonderful – to bring their children back from the USA because there is now enough work for them – as distillers! – at home. Alipus is now Mexico’s #1 artisan mezcal. Craft Distillers started importing the Alipus mezcals in 2012. Both Los Danzantes and Craft Distillers take lower than normal markups so that these distillers can be better paid and so that all of us can enjoy it for years to come.\u003c\/p\u003e \u003cp\u003e\u003ciframe height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/wQfghouANWg?rel=0\u0026amp;showinfo=0\" width=\"420\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Alipus Mezcal","offers":[{"title":"750ml","offer_id":17718313412,"sku":"871952000079","price":55.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0173\/0930\/products\/55c237788e7abb5cbb75cfcf82e0bbe386617729.jpeg?v=1619768499"},{"product_id":"alipus-craft-mezcal-collection","title":"Alipus Craft Mezcal Collection","description":"\u003cp\u003eAlipus was started by Los Danzantes to provide a market for family artisan distilleries. There are still hundreds of small mezcal distilleries in Oaxaca, and a number of them make fabulous product. Hector Vasquez and later Karina Abad Rojas have worked closely with selected small producers, both to improve their distillation methods and to help them with the complex paperwork required to certify their mezcals for export. The intent was to provide small distilleries with a wider market so that they could stay in business, and it has worked: Alipus producers have been able to add stills and – this is wonderful – to bring their children back from the USA because there is now enough work for them – as distillers! – at home. Alipus is now Mexico’s #1 artisan mezcal. Craft Distillers started importing the Alipus mezcals in 2012. Both Los Danzantes and Craft Distillers take lower than normal markups so that these distillers can be better paid and so that all of us can enjoy it for years to come.\u003c\/p\u003e  \u003cp\u003eThis collection includes the following products:\u003c\/p\u003e \u003cul\u003e \u003cli\u003e\u003ca href=\"https:\/\/dewinespot.co\/products\/alipus-san-andres-mezcal\" title=\"ALIPUS SAN ANDRES MEZCAL\"\u003eALIPUS SAN ANDRES MEZCAL\u003c\/a\u003e\u003c\/li\u003e \u003cli\u003e\u003ca href=\"https:\/\/dewinespot.co\/products\/alipus-san-juan-del-rio-mezcal\" title=\"ALIPUS SAN JUAN DEL RIO MEZCAL\"\u003eALIPUS SAN JUAN DEL RIO MEZCAL\u003c\/a\u003e\u003c\/li\u003e \u003cli\u003e\u003ca href=\"https:\/\/dewinespot.co\/products\/alipus-san-luis-mezcal\" title=\"ALIPUS SAN LUIS MEZCAL\"\u003eALIPUS SAN LUIS MEZCAL\u003c\/a\u003e\u003c\/li\u003e \u003c\/ul\u003e","brand":"Alipus Mezcal","offers":[{"title":"Default Title","offer_id":18413655108,"sku":"alipus-combo","price":145.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0173\/0930\/products\/ea468b34a17416693b3ab7ed7b00b00340ae1134.jpeg?v=1619768498"},{"product_id":"mezcal-vago-elote","title":"Mezcal Vago Elote","description":"\u003cp\u003eThe unique Mezcal Vago Elote - Between the normal second and an extra third distillation of the Mezcal Espadin, Aquilino naturally infuses the batch with roasted corn grown on his farm. The result is mezcal with a flavor that is truly the essence of Mexico. This recipe was created by Aquilino’s family and is available exclusively through Mezcal Vago.\u003c\/p\u003e \u003cp\u003eMaguey Variety: Espadin \u003c\/p\u003e \u003cp\u003eAppelation: Mezcal \u003cbr\u003eOrigine: Candelaria Yegolé, Oaxaca, Mexico Distilled at around 99.4 % \u003cbr\u003eInfused: with toasted corn \u003cbr\u003eBottled at distillation proof \u003cbr\u003eAging: none \u003cbr\u003eNo additives \u003cbr\u003eMaster distiller: Aquilino Garcia Lopez\u003c\/p\u003e","brand":"Mezcal Vago","offers":[{"title":"750ml","offer_id":19020558340,"sku":"856847004011","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0173\/0930\/products\/d4eb5539923fde7b37b2776c79a7210956a88d77.jpeg?v=1623030644"},{"product_id":"alipus-san-miguel-sola-mezcal","title":"Alipus San Miguel Sola Mezcal","description":"\u003cp\u003eThis very special and highly limited special bottling was distilled in the remote village of San Miguel in the Sola de Vega region of Oaxaca. Only two 300 bottle lots were produced from choice Espadin \u0026amp; Arroqueno grown on the high altitude cliffs around San Miguel. This small pueblo is located at nearly 6000 feet and it's tough nutrient bare soil is known to produce some of the most complex and distinct agave in the whole region. The agave is roasted in traditional a palenque and crushed under stone before being fermented with wild yeast in open pine vats. Distillation occurs on open flame in a clay pot still.\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eOnly 600 bottles produced\u003c\/strong\u003e\u003c\/p\u003e","brand":"Alipus Mezcal","offers":[{"title":"750ml","offer_id":21306720836,"sku":"871952000178","price":80.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0173\/0930\/products\/261da745d7bb9da7a8c679a7f79c7779a02e65b6.jpg?v=1619768498"},{"product_id":"koch-espadin-mezcal","title":"Koch Espadin Mezcal","description":"\u003cp\u003eEspadin is a work horse. It matures in a relatively short time 5-8 years, it produces a lot of sugar, and it is easily cultivated. It is so easily marked by the hands of the mezcalero that it can take on a multitude of characteristics and levels of quality. Made traditionally in Oaxaca by Pedro Hernandez, this mezcal is double-distilled in a copper still and is bottled at 94 proof.\u003c\/p\u003e","brand":"Koch","offers":[{"title":"750ml","offer_id":21308894148,"sku":"7503021076007","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0173\/0930\/products\/26b9d53f0cc8eaae1414ba860efdcbd6331dd3c8.jpg?v=1623030666"},{"product_id":"derrumbes-sanluispotosi-salmiana-crassispina-mezcal","title":"Derrumbes San Luis Potosi Salmiana Crassispina Mezcal","description":"\u003cp\u003eDerrumbes San Luis Potosi is an incredible example of a very particular style of mezcal crafted in the high altitude Central Mexican Plateau, in the state of San Luis Potosi.\u003c\/p\u003e \u003cp\u003eMade from the region's wild agave Salmiana, it gives the mezcal a unique, vibrant flavour. Despite its abundance, this agave has a very low yield, needing up to four times as much to create an equal amount of spirit when compared to the blue agave used in the tequila region. Grown in calcareous soils, this mezcal terrifically showcases its terroir characteristics, with chalky notes very evident in the flavour profile. \u003c\/p\u003e \u003cp\u003eProduced in an old traditional hacienda, above ground ovens known as hornos are used to cook the agave which mean their mezcal is not smoky. Once cooked, the agave is crushed by a tahona, fermented naturally with wild yeast, twice-distilled in small copper pot stills, and bottled at 43.5% ABV. \u003c\/p\u003e","brand":"Derrumbes","offers":[{"title":"750ml","offer_id":21311674884,"sku":"850072356044","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0173\/0930\/products\/5ed10fc6a316cd165e477b8fb5869159fd60b736.jpg?v=1619768900"},{"product_id":"mezcal-vago-espadin-en-barro","title":"Mezcal Vago Espadin en Barro","description":"\u003cp\u003e100% Espadin Agave.\u003c\/p\u003e \u003cp\u003eTío Rey’s batch sizes are anywhere from 100 liters to 450 liters. He has two classic earthen ovens that can each hold around three tons. One oven is the normal dug out hole in the ground and lined with large River rocks and the other is dug straight into bedrock. He roasts each batch for 2 to 3 days.\u003c\/p\u003e \u003cp\u003eThe cooked agave is hand ground with wooden mallets called mazos. The roasted piñas are chopped slightly with a machete then the pieces are placed on a wooden platform and pounded with the mallets. The whole family does this, grandma, grandkids, and wife, everybody 12 hours straight. An incredibly laborious technique but they are sure the flavor is better this way when not molested by such modern technology as a cement wheel and horse!\u003c\/p\u003e \u003cp\u003eTío Rey has three fermentation vats. Two are typical vats, cylindrical and made from pine. The third and most used is the old style. It’s a trunk of a large Pino Sabino (Pine tree) hollowed out in the shape of a canoe and has been in use for 90 years!\u003c\/p\u003e \u003cp\u003eFor distillation, Tío Rey uses a series of clay pots. The clay pots are called “Olla de Barro” in Spanish. That is why Mezcal Vago refers to its Mezcals as “en Barro.” They hold about 50 liters each. Each pair of pots shares a fire. The stills are made of stacks of two pots. One that holds the mash and has an open top, and another with an open bottom that rests on top of the first one. On the top pot there is an upside-down stainless steel bowl that water continually runs in and out of. When the heat from the mash rises and hits the cool top created by the water, condensation occurs. An agave leaf works as a large spoon to catch the dripping condensation (Mezcal) and runs into a piece of bamboo and into the collection container.\u003c\/p\u003e \u003cp\u003eThis whole process is really laborious and takes probably 4 times the effort of a copper still and stone tahona process. Tío Rey never waters back his Mezcal, he uses just “puntas and colas”. Cuts are made by taste and smell.\u003c\/p\u003e \u003cp\u003eAll of Tío Rey’s Mezcal go through a simple triple sediment filtration through tubular cellulose filters. The bottling is done by hand in the city of Oaxaca by Aquilino’s son-in-law, Judah Kuper. The light filtration is the only way the Mezcal is affected between how it was made on the palenque and how it ends up in the bottle.\u003c\/p\u003e","brand":"Mezcal Vago","offers":[{"title":"750ml","offer_id":21312200068,"sku":"856847004202","price":85.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0173\/0930\/products\/194194d3538c5cbf21bb6747ce359a595940c241.jpg?v=1623030668"},{"product_id":"alipus-san-andres-ensamble-mezcal","title":"Alipus San Andres Ensamble Mezcal","description":"\u003cp\u003eA richer version of a favorite Alipús: this blend contains about 20% semi-wild bicuishe. Don Valente Angel’s agaves grow at about 5000 feet on thin, calciferous-soiled low hills and terraces. He ferments his agaves in cypress wood vats. Very complex: the bicuishe adds elegance and finesse. \u003cstrong\u003e800 bottles\u003c\/strong\u003e produced. 47.2% abv\u003c\/p\u003e","brand":"Alipus Mezcal","offers":[{"title":"750ml","offer_id":25092263368,"sku":"871952000369","price":75.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0173\/0930\/products\/95e5e055dc98baed1321d39850064782af37024f.jpg?v=1619768501"},{"product_id":"wahaka-mezcal-espadn-botaniko","title":"Wahaka Mezcal Espadin Botaniko","description":"\u003cp\u003eWahaka Mezcal Espadin Botaniko is made by adding a bag of herbs to the copper still during the second distillation. The herbs are collected from nearby fields around San Dionisio Ocotepec. The process creates a clean mezcal, white with a hint of green. Juniper, cardammom, vainilla, cilantro seeds, lemon tea, stevia and lavender all combine to offer a touch of freshess on the nose. Slightly exotic, stylish and very florally expressive. This very elegant mezcal has an incredibly good balance and brings you to Mezcal’s next level. With this vegan “pechuga,” master distiller Alberto Morales moves his brand to the avant-garde creating a new generation of artisanal mezcales! \u003c\/p\u003e","brand":"Wahaka Mezcal","offers":[{"title":"750ml","offer_id":28390632840,"sku":"7503016186223","price":89.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0173\/0930\/products\/ed2c970df4d7a3657fd02869030b8d51298a7165.jpg?v=1623030762"},{"product_id":"wahaka-mezcal-espadn-manzanita","title":"Wahaka Mezcal Espadin Manzanita","description":"\u003cp\u003eThe Wahaka Mezcal Espadin Manzanita is a “pechuga” made with organic heirloom apples. Maestro Mezcallero Beto Morales eschews meat in his “pechugas” preferring fruits or herbs. This heirloom apple endemic to Oaxaca is placed in the copper stills during the second distillation. The not-too-sweet-not-too-tart apples add to the classic notes of earth, smoke and subtle sweetness converting this Espadin mezcal into an explosion of flavor. Limited to 400 bottles.\u003c\/p\u003e","brand":"Wahaka Mezcal","offers":[{"title":"750ml","offer_id":28390684104,"sku":"7503016186230","price":90.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0173\/0930\/products\/4230f958d4aeeee4105bb7a76435150cdfb82cd8.jpg?v=1623030763"},{"product_id":"wahaka-mezcal-tobala-joven","title":"Wahaka Mezcal Tobala Joven","description":"\u003cp\u003eMaster distiller, Maestro Alberto “Beto” Morales, calls the Tobala one of the most difficult agaves to work with, noting that it “will treat you the same way that you treat it.” Found exclusively on high mountain cliffs and peaks, this wild agave is not only much smaller than other agaves, its also the most difficult to find and harvest. One taste of our delicious Tobala and you’ll immediately know that this is mother nature’s way of telling you that the best things in life come from hard work.\u003c\/p\u003e \u003cp\u003eNo other agave produces the variety of aromas and flavors as the Tobala, giving this mezcal an immediately distinguishable aroma and explosive taste enriched with sweet floral and herbaceous notes. The warm feeling of this mezcal is felt throughout the mouth, which reamins with you as a hint of numbness. Mezcal lovers usually keep a special bottle of Tobala hidden away for special guests and occasions because of its rarity.\u003c\/p\u003e","brand":"Wahaka Mezcal","offers":[{"title":"200ml","offer_id":28390733064,"sku":"7503016186087","price":25.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0173\/0930\/products\/7010b8935591ed9bd399a5d1bf14782df7c9e9e4.jpg?v=1623030763"},{"product_id":"wahaka-mezcal-reposado-con-gusano","title":"Wahaka Mezcal Reposado con Gusano","description":"\u003cp\u003eAged for up to six months in recharred, American oak barrels, Wahaka Mezcal Reposado con Gusano is the epitome of smooth with its light golden color and lustorous flavor. 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It was distilled twice in a copper pot still.\u003c\/p\u003e \u003cp\u003eA small amount of water distilled in Aquilinos still was used to bring the grade down slightly, though it has been left relatively high at 52.1%.\u003c\/p\u003e \u003cul\u003e \u003cli\u003eMaguey Variety: Tobalá\u003c\/li\u003e \u003cli\u003eAppelation: Mezcal\u003c\/li\u003e \u003cli\u003eOrigin: Candelaria Yegolé, Oaxaca, Mexico Distilled at around 52.1% Alc.\/Vol.\u003c\/li\u003e \u003cli\u003eAging: none\u003c\/li\u003e \u003cli\u003eNo additives\u003c\/li\u003e \u003cli\u003eMaster distiller: Aquilino Garcia Lopez\u003c\/li\u003e \u003c\/ul\u003e","brand":"Mezcal Vago","offers":[{"title":"750ml","offer_id":32770321317934,"sku":"856847004073","price":125.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0173\/0930\/products\/vago-tobala.jpg?v=1675807138"},{"product_id":"mezcal-vago-mexicano","title":"Mezcal Vago Mexicano","description":"\u003cp\u003eIn order to craft Mezcal Vago Mexicano, Aquilino harvests mature Mexicano agave, which grow naturally in the village of Candelaria Yegolé. Aquilino finds the agave by hiking through the mountains of the Sierra Sur and identifying the agave growing in the valleys and forests of the region. Once he harvests the wild agave, he hand-selects each piña used to create Mezcal Vago Mexicano based on its maturity and flavor profile. The piñas from the Mexicano agave are mixed with the piñas from the Espadin agave, and are then roasted together. 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Coyote imparts light, earthy, and warm flavors on it’s distillate. This batch was made from 100% Agave Coyote, which is a rarity in the mezcal world. Not as rich and complex as some of Tío Rey’s other mezcals, the Mezcal Vago Coyote en Barro is approachable and delicate, yet still retains the classic Olla de Barro style. It is also a great way to become more familiar with the less common Agave Coyote and it’s unique characteristics.\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eProducer information \u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003eTío Rey’s batch sizes are anywhere from 100 liters to 450 liters. This batch was 355 liters. He has two classic earthen ovens that can each hold around three tons. One oven is the normal dug out hole in the ground and lined with large River rocks and the other is dug straight into bedrock. He roasts each batch for 2 to 3 days. The cooked agave is hand ground with wooden mallets called mazos. The roasted piñas are chopped slightly with a machete then the pieces are placed on a wooden platform and pounded with the mallets. The whole family does this, grandma, grandkids, and wife, everybody 12 hours straight. An incredibly laborious technique but they are sure the flavor is better this way when not molested by such modern technology as a cement wheel and horse! Tío Rey has three fermentation vats. Two are typical vats, cylindrical and made from pine. The third and most used is the old style. It’s a trunk of a large Pino Sabino (Pine tree) hollowed out in the shape of a canoe and has been in use for 90 years! For distillation, Tío Rey uses a series of clay pots. The clay pots are called “Olla de Barro” in Spanish. That is why Mezcal Vago refers to its Mezcals as “en Barro.” They hold about 50 liters each. Each pair of pots shares a fire. The stills are made of stacks of two pots. One that holds the mash and has an open top, and another with an open bottom that rests on top of the first one. On the top pot there is an upside-down stainless steel bowl that water continually runs in and out of. When the heat from the mash rises and hits the cool top created by the water, condensation occurs. An agave leaf works as a large spoon to catch the dripping condensation (Mezcal) and runs into a piece of bamboo and into the collection container. This whole process is really laborious and takes probably 4 times the effort of a copper still and stone tahona process. Tío Rey never waters back his Mezcal, he uses just “puntas and colas”. Cuts are made by taste and smell. All of Tío Rey’s Mezcal go through a simple triple sediment filtration through tubular cellulose filters. The bottling is done by hand in the city of Oaxaca by Aquilino’s son-in-law, Judah Kuper. The light filtration is the only way the Mezcal is affected between how it was made on the palenque and how it ends up in the bottle.\u003c\/p\u003e","brand":"Mezcal Vago","offers":[{"title":"Default Title","offer_id":32770321449006,"sku":"851115002187","price":79.0,"currency_code":"USD","in_stock":false}]},{"product_id":"mezcal-vago-cuixe","title":"Mezcal Vago Cuixe","description":"\u003cp\u003e\u003cstrong\u003eProduct information\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003eThe Mezcal Vago Cuixe is made by Aquilino García López at his Palenque in Candelaria Yegolé. The Agave Cuixe used for these batches is wild harvested in the surrounding hills of the Candelaria Yegolé region. Because of the scarcity of the agave, and the difficulty in harvesting and producing it, it is available in limited quantities. Batches are generally small, 300 to 600 liters each. Currently, Aquilino produces 2 batches per year. Agave Cuixe is a sub variety of Agave Karwinskii. There are many sub varieties of this particular agave including Cuixe, Madre Cuixe, Cirrial, Barril, Penca Verde, Pelon and Tobasiche. It can be difficult to distinguish which you may be drinking as the names change from town to town. The Cuixe that Aquilino uses grow up to 3 meters, which is unusually tall for an agave plant. It has a long trunk with a tall narrow piña on top. Aquilino is meticulous in selecting only ripe Cuixe, which takes around 13 to 15 years to mature. Though it can be cultivated, Aquilino uses wild Cuixe for his Mezcal. It is an extremely laborious process to find enough ripe agave for a small batch. A few from this mountain and a few from that mountain all brought down by burro. The leaves, or pencas, of the piña are stripped off as well as the bark of the trunk, leaving the heart of the agave and the bare trunk. Both are roasted together for 4 days (one more than normal). The Cuixe is roasted together with 10% (weight) Espadín. They are ground together into an even mix. This adds a touch of sweetness and helps open up the natural flavor of the Cuixe. The sugar levels in the Agave Cuixe are about 25% lower than most other agaves.\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Aquilino García López.\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eLocation:\u003c\/strong\u003e Candelaria Yegolé, Oaxaca\u003c\/p\u003e \u003cp\u003eThe still (palenque) is on Aquilino’s ranch where he lives full time. He and his father moved it to its current location 15 years ago. It has moved around from nearby locations over the years. He believes his family has been making Mezcal for at least five generations. Aquilino does nearly all of the work himself. The fermentation vats are made of pine and hold up to 1000 liters. The cooked agave and water ferment from the natural airborne yeasts in the air. No additional ingredients are used to make the Mezcal other than agave and water. Each batch ferments for around a week. This varies depending on the ambient temperature at the time of fermentation. Aquilino distills his fermented mash before all of the sugar has fermented. This is sooner than other Mescalero’s’ techniques. He uses six fermentation vats. Aquilino has a copper still that has a 250-liter capacity. He makes all the separations (cuts) by smell and taste. Aquilino’s Mezcals have a definite style. Bright, clean and bold without too much smoke. They have less bottom end (tails) than other Mezcal lines, due in part to his “narrow” cuts on the still. All of Aquilino’s Mezcal goes through a simple sediment filtration through a tubular cellulose filter. The bottling is done by hand is in Oaxaca City. The light filtration is the only way the Mezcal is affected between when it was made on the palenque and how it ends up in the bottle. Producer information Tío Rey’s batch sizes are anywhere from 100 liters to 450 liters. This batch was 355 liters. He has two classic earthen ovens that can each hold around three tons. One oven is the normal dug out hole in the ground and lined with large River rocks and the other is dug straight into bedrock. He roasts each batch for 2 to 3 days. The cooked agave is hand ground with wooden mallets called mazos. The roasted piñas are chopped slightly with a machete then the pieces are placed on a wooden platform and pounded with the mallets. The whole family does this, grandma, grandkids, and wife, everybody 12 hours straight. An incredibly laborious technique but they are sure the flavor is better this way when not molested by such modern technology as a cement wheel and horse! Tío Rey has three fermentation vats. Two are typical vats, cylindrical and made from pine. The third and most used is the old style. It’s a trunk of a large Pino Sabino (Pine tree) hollowed out in the shape of a canoe and has been in use for 90 years! For distillation, Tío Rey uses a series of clay pots. The clay pots are called “Olla de Barro” in Spanish. That is why Mezcal Vago refers to its Mezcals as “en Barro.” They hold about 50 liters each. Each pair of pots shares a fire. The stills are made of stacks of two pots. One that holds the mash and has an open top, and another with an open bottom that rests on top of the first one. On the top pot there is an upside-down stainless steel bowl that water continually runs in and out of. When the heat from the mash rises and hits the cool top created by the water, condensation occurs. An agave leaf works as a large spoon to catch the dripping condensation (Mezcal) and runs into a piece of bamboo and into the collection container. This whole process is really laborious and takes probably 4 times the effort of a copper still and stone tahona process. Tío Rey never waters back his Mezcal, he uses just “puntas and colas”. Cuts are made by taste and smell. All of Tío Rey’s Mezcal go through a simple triple sediment filtration through tubular cellulose filters. The bottling is done by hand in the city of Oaxaca by Aquilino’s son-in-law, Judah Kuper. The light filtration is the only way the Mezcal is affected between how it was made on the palenque and how it ends up in the bottle.\u003c\/p\u003e","brand":"Mezcal Vago","offers":[{"title":"Default Title","offer_id":32770321481774,"sku":"851115002188","price":99.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0173\/0930\/products\/vago-cuixe-1.jpg?v=1619769630"},{"product_id":"mezcal-vago-espadin","title":"Mezcal Vago Espadin","description":"\u003cp\u003eAquilino’s family has been making mezcal for more generations then they can remember. He cultivates his Espadin in the hills above his palenque in the small village of Candelaria Yegole, located on the border of the Central Valley and the Sierra Sur regions of Oaxaca. Yegole is an arid region of Oaxaca yet sits on the conflu- ence of two rivers. The dry environment coupled with ample fresh water make it the ideal location for making mezcal.\u003c\/p\u003e \u003cp\u003eMezcal Vago – Espadin has a light aroma of sweet potatoes, citrus and flint. 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Though originally from Oaxaca, he moved to Durango with his family to run the palenque at Rancho El Ojo. Cosme Gabriel Simental also helps with the mezcal production. There are also some bottles made by mezcalero Noe Ramirez Varela. All of the bottles and batches we’ve seen have come from Rancho El Ojo, which is full of wild agave, sotol, and nopal plants. The ranch lies just outside the Sierra de Órganos National Park, at an elevation of approximately 6,350 feet. The agave used in this mezcal are smoked in underground ovens, crushed by mule-drawn tahona, fermented in open-air oak tanks, and double distilled in copper stills.\u003c\/p\u003e","brand":"Raíz Origen","offers":[{"title":"750ml","offer_id":32770322333742,"sku":"851115002572","price":75.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0173\/0930\/products\/cc7fe715cead7cc97dc110bbb41d3bab0e765f6d.jpg?v=1619769641"},{"product_id":"farolito-penca-verde-joven-mezcal-ancestral","title":"Farolito Penca Verde Joven Mezcal Ancestral","description":"\u003cp\u003eFarolito Penca Verde Joven Mezcal Ancestral is a traditional mezcal that is made with agave Penca Verde. It is unaged, so it has a bright and fresh flavor profile.\u003c\/p\u003e \u003cp\u003eOn the nose, Farolito Penca Verde Joven Mezcal Ancestral offers aromas of fresh agave, green herbs, and citrus. The palate is full-bodied and smooth, with flavors of agave, herbs, citrus, and a hint of smoke. The finish is long and lingering, with notes of agave and herbs.\u003c\/p\u003e \u003cp\u003eThis mezcal is perfect for sipping neat or using in cocktails. It is also a great gift for any mezcal lover.\u003c\/p\u003e","brand":"Farolito","offers":[{"title":"750ml","offer_id":32770322399278,"sku":"851115003348","price":189.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0173\/0930\/files\/MyPost_b6bbc66e-c18c-4f87-b54e-15e8c89200c4.jpg?v=1699768236"},{"product_id":"mezcal-gracias-a-dios-espadin-joven","title":"Mezcal Gracias A Dios Espadin Joven","description":"\u003cp\u003e\u003cstrong\u003eProduct information\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e8-year grown Espadín Smoke and spice right off the bat, followed by fruit and a slight astringency. 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