New Mezcal

This mezcal from artisan producer Pescador de Suenos uses Bicuixe agave. A rich, sweet, floral and spicy style – incredibly complex.

This Pescador de Suenos is made using Madre Cuishe agave in the Matatlán region and is typical of the species in producing a savoury mezcal that's full of minerality. This has extra layers of thyme, caramel and vanilla, too.

Tio Pesca Tobala is an ancestral mezcal made by hand with the wild maguey Tobala in the town of Sola de Vega, Oaxaca, Mexico. The agave are cooked in an underground pit oven, crushed by hand with mallets, fermented in Sabina wood vats, and double distilled in clay.

Tio Pesca Mexicano is an ancestral mezcal made by hand with the wild maguey Mexicano in the town of Sola de Vega, Oaxaca, Mexico. The agave are cooked in an underground pit oven, crushed by hand with mallets, fermented in Sabina wood vats, and double distilled in clay.

Tio Pesca Coyote is an ancestral mezcal made by hand with the wild maguey Coyote in the town of Sola de Vega, Oaxaca, Mexico. The agave are cooked in an underground pit oven, crushed by hand with mallets, fermented in Sabina wood vats, and double distilled in clay.

Tio Pesca Arroqueno is an ancestral mezcal made by hand with the wild maguey Arroqueno in the town of Sola de Vega, Oaxaca, Mexico. The agave are cooked in an underground pit oven, crushed by hand with mallets, fermented in Sabina wood vats, and double distilled in clay.

Maguey tobala (Agave potatorum) grows wildly at high altitudes, and its relatively minuscule size yields extremely limited quantities of intensely aromatic mezcal. Read full description below...

 This mezcal was distilled from Mezcalero Ángel Cruz Calvo’s own crop of cultivated agave Seemanniana. Ángel Cruz Calvo, who is the grandfather of Ángel Cruz Robles, crafted this mezcal at palenque in Sola de Vega, Oaxaca.  Read full description below...

Cuentacuentos Tepeztate is produced by Maximiliano “Serafín” García Gerónimo on a small hillside outside of San Dionisio Ocotepec. The agave is cooked for 3 days in a traditional underground horno and then milled by a horse drawn tahona.  Read full description below...

A spectacular example of how a Maestro Mezcalero, Serafin Garcia, can take the same ingredients and create a fresh, complex spirit from an espadin. This is not your typical espadin and that is exactly why we love it. It is Serifin’s art in a glass.. Read full description below...

This Cuentacuentos Espadin mezcal is produced by Miguel Angel Cruz Rios. Maguey espadin (Agave angustifolia) is the most commonly used Maguey in mezcal. It generally takes about 8-12 years to mature, and it can be grown in a variety of farm and wild environments Read full description below...

This Cuentacuentos Espadin Ancestral is produced by Ángel Cruz Robles at his small palenque which is hidden in the forest high in the Sierra Sur mountains outside of Sola de Vega. His espadín is a good example of what technique can render from the commonly used agave Angustifolia. It is sweet, with a hint of vanilla and tree nuts. Read full description below...

Cuentacuentos Coyote Ancestral is produced by Ángel Cruz Robles at his small palenque which is hidden in the forest high in the Sierra Sur mountains outside of Sola de Vega. Read full description below...

Maestro mezcalero, Ángel Cruz Robles’ family has been tending their field of stately arroqueño, a finca they call El Tepiche, for the better part of the last two decades. The arroqueños used in this batch are the first of his harvest—15+ year-old plants characterized by their “dry espadín” flavour and crafted in the ancestral style. Read full description below...

Maguey arroqueño (Agave americana var. oaxacensis) is a massive wild Maguey that can take upwards of 20 years to mature. It is the genetic mother of Maguey espadin, which is the most commonly used Maguey in Mezcal. Read full description below...

Produced to celebrate and commemorate unique occasions. Local fruits, spices and in this case Deer are added to the mezcal distillation. Limited to 437 bottles. Edition 3, 2019. Read full description below...

400 Conejos Espadin Joven is produced by maestro mezcalero Don Tacho in Santiago Matatlan, Oaxaca. Those who ingested the agave spirits would be controlled by one of the 400 rabbits, but no one ever knew which rabbit you'd get with each mezcal. Read full description below...

Prepare yourselves for this Pechuga Mezcal from Montelobos. Firstly, it's made with Espadin agave, though the secret (not so secret) ingredient is added before the final distillation, when a turkey breast is suspended in the still alongside other local fruits and spices.  Read full description below...

Drinking Aguas Mansas mezcal is to stir the best that arises from an agave that has been through a conical ground oven, a stone grinding wheel, fermented in a wooden tub and distilled in copper stills. Read full description below...

Drinking Aguas Mansas mezcal is to stir the best that arises from an agave that has been through a conical ground oven, a stone grinding wheel, fermented in a wooden tub and distilled in copper stills. Read full description below...

Drinking Aguas Mansas mezcal is to stir the best that arises from an agave that has been through a conical ground oven, a stone grinding wheel, fermented in a wooden tub and distilled in copper stills. Read full description below...

This Alipus San Baltazar mezcal is the most popular Alipus in Mexico making it a privilege to have here in Australia.. Read full description below...

This formidable artisanal Mezcal is ideal for both cocktails and also for those seeking a smooth and friendly-to-drink Mezcal. Read full description below...

This formidable artisanal Mezcal is ideal for both cocktails and also for those seeking a smooth and friendly-to-drink Mezcal. Read full description below...