Mezcal

Alipus Destilado en Barro San Migeul Sola Mezcal is incredible special being catagorised as ancestral mezcal with clay pot distillation. At this price point, it is a rare find. Produced by Tio Felix it shows notes of bitter chocolate, herbs and wet earth. Read full description below...

This Alipus San Andres ensemble mezcal was originally going to replace the single agave San Andres espadin. This release is made from 90% espadin and 10% bicuishe. Read full description below...

This Alipus San Baltazar espadin mezcal is produced by Don Cosme Hernandez and his son Cirilo. They ferment their mezcal in very old pine vats. Read full description below...

This mezcal is distinguished by the conditions of the plants location in reddish and white soils, and long fermentation periods. It is an espadin mezcal owned by the Cruz family. Read full description below...

Alipus San Luis uses agave Espadin that is grown in sandy soil. Mezcalero Don Baltazar ferments the cooked agave in 1500-liter pine vats. He distills in copper. His mezcals are rich, full-bodied, and often fruity. Read full description below...

Produced with the agave Barril, this Bozal Barril mezcal is classified as ancestral and something truly to behold. Read full description below...

Produced with the agave Castilla, Bozal Castilla Reserva is a limited release line. A close relative to the Espadin, but smaller in size and found more in the wild and less cultivated it is heavily influenced by its terroir. Read full description below...

Thriving in high, cool and dry climates this Bozal Cenizo exhibits bright aromas followed by a palate of mequite and sweet barbequed meats. Delicious! Read full description below...

An agave you can't miss. It producers a very intense but dry citrus and mineral flavours. A complex flavour profile that proves quite enjoyable. Read full description below...

A light blend of Espadīn, Barril and Mexicano magueys crafted into a slightly smoky, herbaceous and citrus forward mezcal. The light ochre hue of the bottle is meant to echo the light and delicate blend.Read full description below...

Agave Jabali takes 'wild' to a new level. The aromatics express notes of lavender and sage. Bright green vegetal flavours of celery and parsley grace the palate with a lingering finish of black pepper.Read full description below...

This Tepeztate mezcal from Bozal is produced using agaves sourced from out crops on steep rocky cliffs. Fresh florals, white pepper and minerals are highlighted on the palate with prominent notes of spice on the finish.Read full description below...

Bozal mezcal is handmade using artisanal methods and produced from the agave Tobasiche. The bouquet is complimented by rich herbaceous botanicals on the finish. A thick and oily mouthfeel.Read full description below...

Made to honour the tradition and mystique of mezcal, Bruxo No.1 offers classic flavours of a 100% Espadin mezcal. Smokey beewax, grilled pinapple and a hit of tabasco sauce. Read full description below...

Bruxo No 4 Barril is a rare find that we recently came across. A tax stamp indicates it's from 2012 before being replaced by the Ensemble. This one's for the mezcal fans out there.Read full description below...

Our Tobala has a sweet, fruity nose, with a mango and cinnamon taste and long, extra smooth finish. This is one of the great connoisseur’s drinks of the world, in any category. Produced from wild agaves harvested at high altitude, it is a seductively dislocating, subtly knit but extreme stream of sensory information.” – Forbes Life. Read full description below...

Take the road less travelled, in every sense of the word and experience this 100% wild Jabali mezcal. Made in the village of Santa Maria Albarradas it offers fresh fruit, bright and beautiful floras with decent fresh jalapeno. Read full description below...

Chichicapa has a medium nose and a complex taste with lots of citrus and a long, smooth finish with overtones of mint. Production is limited to exclusive quantities per year to preserve quality. There are no chemicals, colorings or additives ever used in any Del Maguey, Single Village®Mezcal.

For fifteen years the producer of Del Maguey Tobala had asked Del Maguey to bring in his mezcal made from Espadin, the genetic mother of the blue agave. Receiving 96 points and the Ultimate Spirits Challenge 2016, Especial finishes with a saline quality that leaves you salivating for more.Read full description below...

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. 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. Read full description below...

The most unique facet of this pueblo that gives the fruitiness to Minero, is that the still is made of clay with bamboo tubing, rather than the usual copper stills and tubing. Minero is deep and warm, sweet all the way to the finish. Read full description below...

Award winning mezcal that we're lucky to have recieved here in Australia. Del Maguey Santo Domingo Albarradas Mezcal recieved 97 points at the 2015 Ultimate Spirits Challange. Lots of tropical fruit on the tongue, spicy and woody with a clean dry finish. Read full description below...

This Del Maguey is a superb ensamble of Wild Papalome and Tobala. The maguey Papalometl is named in Nahuatl for the butterfly. Earthy, dark and delicious. The nose is like sinking into a rich leather chair. Read full description below...

Derrumbes Durango is produced from agave Cenizo (Durangesis) in the remote village of Nombre de Dios. This small village is starting to make a big name for itself in the world of Mezcal. The maestro mezcalero Urial Simental has struck a beautiful balance between sweet dark fruit flavours and minerality.Read full description below...