Mezcal

Mexico- Sotol is made from the Dasylirion plant, also known as desert spoon. The Wheeleri has a rounded balance of smoke, herbs and fruit. The nose is more herbal with hints of smoke. The palate shows more of the herbs with hints of pineapple.

Siglo Cero or zero century is a pre-hispanic beverage ancient Mayans drank and the reference to the Year Zero establishing the Mayan calendar. The spirit itself is a blended distillate of corn (maize), sugar cane, and wheat. Made in rural communities hidden up in the mountains. A cross between a white whiskey and an agricole rum, a sweet and savory mix that hints of elote, fresh bread, and freshly pressed sugar cane.

Riazuleno Classico Mezcal Espadin Joven is crafted from 100% Espadin agave harvested from the foothills region of the state of Oaxaca in the city of San Dionisio, Ocotepec in highlands of Jelisco. The pinas are cooled for up to three days in conic pits with hot volcanic rocks and covered with a hay like fabric to hold in the smoke. The result is an intensely flavorful spirit, offering notes of ripe tropical fruit, sweet agave and smoke. Bright notes of green apple and roasted agave appear on the slightly sweet palate and merge with rich flavors of cinnamon, wet stone and mineral.

A distinctive note on Reyes y Cobardes is the combination of steaming and smoking of the agaves before the grinding process, the result is a subtle Mezcal with a surprisingly sweet nose and smokiness of roasted agave. On the palate you’ll find red peppers and pine before a long finish of cracked black pepper and caramel. 

The Rey Campero Tobalá is 100% agave potatorum roasted in earthen pits, stone ground, fermented with the aid of natural yeasts in wood casks and distilled in a copper alembic still. The nose opens with citrus, then reveals some ashy minerality, though there's less smokiness than many mezcals. Flavors of chocolate nibs, cinnamon and spice come together with remarkable smoothness on the palate and in a lingering finish that's light despite a nearly 50% alcohol content.

Rey Campero Tepextate is made from wild Agave marmorata that has matured 15-18 years before harvest. After roasting and crushing, it is fermented with wild yeast in the open air before double distillation and bottling. Rey Campero means “King of the Countryside”, but with great power comes great responsibility.

Rey Campero's Mexicano is produced from maguey Mexicano. This mezcal tastes of smoked wood, dry grass, and cafe espresso. Romulo Sanchez Parada continues to hone his craft, and he seems to improve with every batch. This is traditionally produced and distilled in copper.

Rey Campero's Mexicano is produced from maguey Mexicano. This mezcal tastes of smoked wood, dry grass, and cafe espresso. Romulo Sanchez Parada continues to hone his craft, and he seems to improve with every batch. This is traditionally produced and distilled in copper.

Rey Campero is artisanally produced featuring in ground cooking for up to five days, followed by cooling and resting up to one week. Cooked agaves are crushed by a tahona and open air fermented with natural ambient yeasts for up to 12 days before double distillation in small copper pot stills. They are an iconic producer of this notoriously difficult to work with agave, widely considered a benchmark example of Jabali throughout the industry. The locally sourced wild agaves take 15-18 years to mature. The spicy notes of green and red chilies mix with creamy fruit flavors like mango and guava. A blanket of spice coats the palate as more layers unfold, revealing tobacco, dried mint, and a silken toasted coffee finish. 

Rey Campero Espadin uses agave Espadin that is fermented in open air with wild yeasts. In true Rey Campero fashion, only the highest quality agave are used in production. Many batches of Rey Campero Espadin are also aged in glass before bottling, which gives them a much softer feel.

Rey Campero represents the culture, tradition and art of Candelaria Yegolé, a small town in the Southern Highlands of Oaxaca, with a fertile ground on its slopes and canyons. It represents a people dedicated to the production of artisanal Mezcal, so one of its principles is to help producers of maguey, by creating job opportunities, but especially in finding markets for the best Mezcal. Rey Campero, means "King of the Countryside" and it was founded by the maestro mezcalero Romulo Sanchez Parada. Romulo learned how to make mezcal from his father, and he worked in the palenque until age 20. He lived and worked for several years in North Carolina while in his 20s before returning to Oaxaca in 2003. Each lot may vary slightly, so check your bottle for specific details about ABV.

Rey Campero is artisanally produced featuring in ground cooking for up to five days, followed by cooling and resting up to one week. Cooked agaves are crushed by a tahona and open air fermented with natural ambient yeasts for up to 12 days before double distillation in small copper pot stills. They are an iconic producer of this notoriously difficult to work with agave, widely considered a benchmark example of Jabali throughout the industry. The locally sourced wild agaves take 15-18 years to mature. The spicy notes of green and red chilies mix with creamy fruit flavors like mango and guava. A blanket of spice coats the palate as more layers unfold, revealing tobacco, dried mint, and a silken toasted coffee finish. 

Real Minero Largo is made with agave Largo which is an extremely rare agave to be used in Mezcal production. Enjoy neat to get the full flavor profile of dark chocolate, fresh fruit, roasted agave, and rich smoke.

Del Maguey Single Village Mezcal Minero 750ml Our Minero from Santa Catarina Minas has a nose full of flower essence, vanilla and figs with a burnt honey flavor and a bit of lemon.

For four generations the family Angeles Carreno, has dedicated their lives to the production of mezcal, today packed under the brand Real Minero.  Elaborated under the traditional process using different varieties of wild and cultivated agaves of limited productions. Del Maguey Single Village Mezcal Minero 750ml Our Minero from Santa Catarina Minas has a nose full of flower essence, vanilla and figs with a burnt honey flavor and a bit of lemon.

Mexico- Quiereme Mucho Espadin is a mezcal that is traditionally produced and the agave is milled by hand. It has notes of leather, fresh green apples, and charred wood. It's a good sipper and great mixer!

Made with a combination of espadin and sierra negra agave, this is a herbal mezcal with rich and smoke throughout the palate. Bottled by Italian indie bottler Velier for its Single Palenque series, this mezcal was made by Baltazar Cruz using a traditional tahona to grind the agave.