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”Donkeys transport machete cut maguey down to where it’s cooked in an underground earthen oven. An animal powered tahona stone grinds the baked maguey, which is placed in pine barrels for wild yeast fermentation. All of our Mezcal expressions are finished with a double distillation process in small batch copper pots.”
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Lejana Y Sola is an ensemble of Espadin and the rare, wild Cuishe Agave that grows in the mountainside hills of Oaxaca. Striking a beautiful balance of light smoke and sweet agave fruit, the mezcal is at once earthy, spicy and subtly musky with a lingering finish.
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The land guides us to its wisdom, and we have the honor of sharing the spirit of Wild Dasylirion Cedrosanum with you. Our sotol plants come the volcanic valley of Maika of Nombre de Dios, deep within the heart of the Durango
mountains. We produce only small lots, transmitting our soul, pride and joy in every sip of this magnificent sotol. Dixeebe! -
”One of the most revered of all agave species due to its scarcity and relatively small physical size, Tobalá agave has a growing period of up to 30 years. Banhez Tobalá is known for its intense aromatics and smooth flavor profile with tasting notes consisting of green mango, leather, and fresh green herbs. ”
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Each ensamble represents a unique blend that will never be replicated. These field blends were common historically as mezcaleros drew from the few ripe, rarer varietals which time, season and availability allowed.
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“Bacanora is the Agave Spirit Millennials have been looking for. It’s the missing link between Tequila and Mezcal. It tastes better than Tequila, but way friendlier than Mezcal. And we’re very, very into it.” – Bon Appetit, July 2015
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The Ensamble uses Papalote (A. cupreata) as a base and is complemented by Espadín (A. angustifolia) and Tobalá (A. potatorum); This MONTELOBOS® expression offers an explosion of contrasting flavors such as pink pepper, chamomile and candied apple. It has a body and an acidity in the mouth that highlights smoke and fruit.
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This majestic ensemble comes from one of the appellation’s most undiscovered territories. It is also one to cherish as it represents a rare opportunity to explore an area with complex violence problems which make it hard to visit. Maestro mezcalero Cuauhtémoc Jaquez delivers a stunning ensemble with a blend of 3 different agaves: Tamaulipas endemic Funkiana and Univittata, together with Americana. The result is a high-energy spirit that feels sweet, dry and rich with multiple layers of flavor and aroma.
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100% artisanal and sustainable Mezcal produced with Espadín agave from Oaxaca and Tobalá from Puebla.
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This agave is cultivated and wild for this expression. We roast 90 hours under ground, straight into maceration and fermentation, ferment 120 hours, and proceed to double distill.
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This particular batch was 8 tons; 4 of which were regular sized blue weber and 4 tons were criollo blue weber, all farmed and cultivated in Indaparapeo. Criollo are small heirloom agaves that have more sugar and flavor than their bigger counterparts. The aromas it gave off after cooking and the taste were amazing.
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On the palate, the effect is sweet, with strong quince and anise features. Earthy flavor, on a background of herbs and roots.
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On the steep precarious hillsides of Oaxaca, Guerrero and Durango varieties of agave, indigenous to the region, grow wild and are heavily sought after by the local mezcaleros. These varietals produce flavors that are exotically intense, with rich earth tones and savory smokiness. From the heart of the maguey these flavors are traditionally extracted to produce mezcal that is wildly refined. Because we at bozal believe that something wild produces a far richer spirit.
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On the steep precarious hillsides of Oaxaca, Guerrero and Durango varieties of agave, indigenous to the region, grow wild and are heavily sought after by the local mezcaleros. These varietals produce flavors that are exotically intense, with rich earth tones and savory smokiness. From the heart of the maguey these flavors are traditionally extracted to produce mezcal that is wildly refined. Because we at bozal believe that something wild produces a far richer spirit.
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On the steep precarious hillsides of Oaxaca, Guerrero and Durango varieties of agave, indigenous to the region, grow wild and are heavily sought after by the local mezcaleros. These varietals produce flavors that are exotically intense, with rich earth tones and savory smokiness. From the heart of the maguey these flavors are traditionally extracted to produce mezcal that is wildly refined. Because we at bozal believe that something wild produces a far richer spirit.
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On the steep precarious hillsides of Oaxaca, Guerrero and Durango varieties of agave, indigenous to the region, grow wild and are heavily sought after by the local mezcaleros. These varietals produce flavors that are exotically intense, with rich earth tones and savory smokiness. From the heart of the maguey these flavors are traditionally extracted to produce mezcal that is wildly refined. Because we at bozal believe that something wild produces a far richer spirit.
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Crystalline color with silver sparkles, agave, citric, and herbal aromas with a touch of oregano, mint, and anise. Intense richness, yet not agressive. Pleasant acidity that leaves a sense of freshness, long aftertaste, high viscosity, soft, sweet, and with mineral notes reminiscent of the soil of the potosiano plateau. Unsmoked.
Region: San Luis Potosí
Agave: 100% Wild Salmiana matured at 10-13 years.
Grinding: Tahona mill, tractor drawn stone
Cooking: 3-4 days in stone ovens heated with steam produced by a cauldron filled with local plant species, named mezote, representing a balanced use of the natural resources, eliminating the introduction of fuels derived from petrol, and producing an intense, soft, and unsmoked flavor.
Fermentation: Natural, indigenous yeasts in masonry tubs for 3-5 days.
Distillation: Double distillation in a copper stills -
The label for Pelotón de la Muerte is the flag “The Doliente Hidalgo”, is the banner that represented the insurgent army call “The scuadron of death”, that seeked reveenge for the murder ot the priest Miguel Hidalgo y Costilla. The red in the flag represents the blood of the leader, the black cross represents the mourning for the priest Dolores, the bones honor his remains.
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Double Distilled (2015)
Handcrafted Mezcal
Oaxaca
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“Bacanora is the Agave Spirit Millennials have been looking for. It’s the missing link between Tequila and Mezcal. It tastes better than Tequila, but way friendlier than Mezcal. And we’re very, very into it.” – Bon Appetit, July 2015
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Del Maguey brings you a special limited edition from our Vino De Mezcal™ series made in lush, remote San Luis del Rio, Oaxaca where the Red Ant river flows.
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San Luis Del Rio has a spicy, fruity and smoky nose with a high note of citrus. It is creamy, smooth and warming to the palate with a clean finish. Three hours south of Oaxaca on a two-lane, pot holed highway on route to the Gulf of Tehuantepec is the turnoff to San Luis Del Rio. One takes another 2 hours on a winding, rocky, dirt road. The pueblo is located in a narrow, hot valley, with steep slopes full of Maguey Espadin. The Rio Hormiga Colorada (Red Ant River) flows through it. You may see Paciano Cruz Nolasco, tending his fields. Above the large fields of Maguey, the tops of the mountains are scattered with cornfields, Iguanas crawling across the road, the trees and cactus with Bromeliads growing on them.
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Mezcal is known for its mystifying qualities and connection to Mexican ritual and mythology. The heritage of mezcal goes back almost 500 years and is embedded in Mexican tradition and folklore. Our mezcal is a gift bestowed by Mother Nature, grown wild high atop the mountainside in Guerrero, Mexico.
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Aged for 4 months in medium-charred American Oak. Caramelized pear and bitter orange on the nose. Clove, butterscotch, and hints of vanilla on the palate. Velvety throughout. An exceptional drinking mezcal.
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Pechuga is produced in small batches as a ceremonial and festive mezcal, taking place at year-end. First the agave is crushed, baked in earthen pit ovens, fermented, and then distilled in a copper pot still. Then organic cooked chicken marinates with locally sourced fruits, chiles, raisins, cinnamon and clove
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The most herbaceous expression of all, offering a sweet and spicy profile with hints of green chili, grapefruit and fresh agave.
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An earthy expression with hints of tobacco, cocoa, vanilla and leather, offering a unique balance between wood aromas and umami flavors.
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A sweet and herbaceous expression, well-balanced with hints of red apple, ripe fruits and a mild smoky layer to finish.
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A unique mezcal with a herbal note of sweetness and nobility to the taste. On the smell it accentuates wild plants and flowers and the cooking of the mature maguey plant with a fresh and unmatched perfume.
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This mezcal offers an unmistakable herbal aroma and taste. On the smell it accentuates intense notes of green vegetation and wet earth, with a mineral smell that is unparalleled and unforgetable.
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This is a very well balanced Mezcal full of sweet tones and noble flavors. On the smell it details the sweet smell of lemongrass, aromatic herbs and the cooking of a mature plant with an unmatched unforgettable and fresh aroma.
A distinguished smell of country and earth with wild flowers, smoked wood, stone, vanilla, clove, jazmin, peach and apples.
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Mezcal Don Ramón Joven is a transcendent expression of this category of hand-made spirits. Made from 100% Salmiana Agave from Zacatecas, Mexico that has been matured for 8-10 years, this clear spirit embodies the earthen smokiness of mezcal. A sip delights the palette with an awakening, yet balanced aroma of herbs, florals, and fresh citrus layered with a subtle fruity finish brought forth by the agave. For each Salmiana Agave harvested, Casa Don Ramón plants two more of the species in its place.
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Lalocura is produced in Santa Catarina Minas, Oaxaca, where Maestro Eduardo Ángeles was born and raised, where he learned to distill from his father, and where his palenque is located today. Like all traditional mezcales made in Minas, the agave piñas are roasted in an earthen oven, mashed by hand, fermented outdoors, and distilled in clay pots. It’s a process that has produced great mezcal for centuries.
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A unique Golden color, full body and aroma, with a distinguished taste of woods and dried fruits, ideal for the the curious palate yearning to find a perfect mix of the natural and a bouquet of lightly smoked woods.
Showing 73–108 of 401 results