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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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Montelobos Tobalá is an unaged joven mezcal, crafted from meticulously cultivated agave, which is roasted underground, wild fermented and small batch, copper pot distilled to achieve a perfect balance of green agave, sweetness and subtle smoke.
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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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Vamonos Riendo Mezcal is an ultra-premium, artesanal mezcal that combines ancient techniques and artistry to create an extraordinary handcrafted spirit. Vamonos Riendo is a high-altitude mountain mezcal sourcing a rare Tobala maguey that has been cultivated in the mountains for 14 years at 6,500 feet above sea level.
The high-altitude palenque allows them to distill at a lower temperature which prevents the burning away of their exquisite flavors and aromatics. They then triple distill to reveal remarkably bright flavor notes.
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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 -
Agaves are 100% Espadín, grown for 8-9 years in Oaxaca, Mexico
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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 Amores Cupreata Joven
Amores Cupreata is a bridgeway to a range of possibilities in flavors and aromas that the biodiversity of agaves can offer. It sets in motion a journey into a universe of intricate flavors, bring to life unusual herbaceous notes that take you on an excursion into the forests of Guerrero.
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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 bright red skin of the prickly pear sets it apart from its desert home, and within its prickly exterior, you’ll find a unique sweet and refreshing fruit. Combining this desert beauty with soft lemon citrus, a beautiful union of flavor is crafted. This Desert Water offers a slightly sweet taste, complimented by an enchanting pink color.
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This beautiful blend of mushroom and sage, with the slight sweetness of honey, offers a unique and surprising flavor that leaves a lasting impression. Crafted with Reishi and Chaga mushrooms along with artisanal mezcal, Desert Water has created a curious pairing of natural flavors and vibrations.
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Cool, refreshing, and slightly smoky, Desert Water Original is a simple combination of mezcal and sparkling water, with a slight citrus essence. The true character of mezcal shines through, offering a beautiful balance of spirit and flavor. A perfect choice for the avid mezcal consumer and an easy entry point for the new mezcal explorer.
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With a tip of the hat to border towns and the merging of cultures, Desert Water marries the iconic Texas grapefruit and the wild Yerba Santa of northern Mexico. This beautiful blend of citrus and herbal aromas offers a bright and full flavor with a unique accent. Meant to be shared with friends across all borders.
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Aged for 16 months in new American white oak barrels.
Caramel flavor that compliments the agave Espadin perfectly, resulting in a sweet, smooth flavor that stays long on the tongue.Double Gold winner San Francisco World Spirts Competition 2013. Gold winner The Fifty Best 2014.
Best in Class Santa Barbara Tequila Harvest 2015.
Double Gold winner Wine & Spirits Wholesalers of America 2016. -
Aged for 8 months in new American white oak barrels. A balanced and refined taste with floral, vanilla flavors and a hint of oak.
Gold winner San Francisco World Spirts Competition 2013. Gold winner The Fifty Best 2014.
Best in Class Santa Barbara Tequila Harvest 2015.
Silver Gold winner Wine & Spirits Wholesalers of America 2016. -
The full expression and great balanced unaged Mezcal. Delicate smoky flavor, with sweet flowery spicy notes and long finish.
Double Gold winner San Francisco World Spirts Competition 2013. Double Gold winner The Fifty Best 2014.
Best in Class Santa Barbara Tequila Harvest 2015.
Double Gold winner Wine & Spirits Wholesalers of America 2016. -
A first-of-its-kind reposado made with Sombra’s award-winning Joven mezcal, aged in Bordeaux wine barrels. Sourced from the historic and renowned Château Léoville Poyferré, a second growth wine estate in St Julien, France, the barrels are filled with Sombra’s Joven mezcal and aged for up to six-months.
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North America has a number of great distilling traditions, but only in Fumus Pumila have Northeastern Apple Brandy and Mezcal been joined. Inspired by the rich smokey spirit from our southern brethren, Fumus Pumila ferments and distills smoked apples in lieu of agave for a one of a kind spirit that’s both reverent of tradition, as well as strikingly new.
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An Agave Sp (unspecified agave) that is cultivated from the area of Jiquilpan and Sahuayo. It is Locally referred to as Cenizo, due to the color of the pencas, but the CRM recognizes it as Manso Sahuayo. This seems to be a heavy favorite amongst agave enthusiasts.
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Nosotros Mezcal is made with a unique blend of agaves. Espadín is the staple of tradition in our artisanal, yet inventive process. We fuse this familiar friend with Tobalá, the “king of agaves”, which is known to be vibrant and delicate with earthy and sweet characteristics.
Our blend creates a balance of apricot and citrus, surrounded by an earthy campfire finish – impeccably sip ready.
Showing 73–108 of 377 results