Mezcal

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  1. Vida Del Maguey Mezcal

    Vida Del Maguey Mezcal

    $39.94

    A single village Mezcal from the top producers Del Maguey, this stuff is twice distilled from 100% Agave Espadin, and it's bottled unblended in a "time-honoured" 400 year old way. Learn More
  2. El Buho Mezcal

    El Buho Mezcal

    $44.94

    Created from Espadin agave, El Buho Mezcal is handcrafted at a traditional artisan distillery in the heart of Oaxaca. Mature agave plants are carefully selected, then slowly roasted for one week in an underground stone pit with local mesquite wood. The roasted agave pieces are crushed on a traditional Tohona stone mill, well water is added to the resulting aguamiel, and the mixture fermented for a few days. The mash is then double distilled in a fifth generation alembic still and packaged in a distinctive bottle featuring "el buho" himself. El Buho Mezcal is now available in the US thanks to Brooklyn-based company, Henry Steele Imports. An inviting nose of sweet agave, vanilla and delicate smoke leads to a rich, full-flavored palate with herbaceous notes of roasted agave, sweet potato, vanilla and earth. The finish is long, spicy and peppery, enhanced by an elegant touch of smoke. Learn More
  3. Amaras Mezcal

    Amaras Mezcal

    $52.94

    The brand, which translates to "you will love," was founded by Jorge Rodríguez-Cano and Santiago Suárez Cordova. It's a collaboration between 5 mezcaleros in the village of San Juan del Río in Oaxaca. It's made from 100% Espadín grown in the surrounding hills near the distillery that is roasted for 5 days in conical ovens over Holm Oak logs. It's made the traditional way with horse-drawn mills for grinding, open pine containers for fermenting and copper pot distilling. Both the agave and the logs used to roast it are used sustainably, with a number of replanting for every one taken. Learn More
  4. Del Maguey Single Village Mezcal

    Del Maguey Single Village Mezcal

    $109.94

    Unlike tequila, mezcal has remained closer to its origins as a drink of villagers and artisan producers, persisting with tradition, as only mezcal can be made. It differentiates itself from tequila by a countrified approach taken by the distillers in the Oaxaca region (pronounced 'wa-ha-ka') who today produce around 60% of the total Mezcal output. It achieved Denominacion de Origen status in 2005. Unlike tequila, which employs only the Weber variety from fields around Jalisco, there are eleven types of agave, collectively known as ‘Maguey’ which are permitted in mezcal, such as the widely cultivated ‘Espadin’ or ‘Manso’ varieties and the more sought after wild ‘Tobala’ - the trophy of the mezcal world. Unlike tequila, mezcal is required to be at least 80% pure blue agave (tequila only 51%). Learn More

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