Lejana Y Sola is an ensemble of Espadin and the rare, wild Cuishe Agave that grows in the mountainside hills of Oaxaca. Striking a beautiful balance of light smoke and sweet agave fruit, this mezcal is at once earthy, spicy, and subtly musky with a lingering finish.

So drinkable, it made it onto Vinepair’s “Top 50 Spirits of 2021” list and Drinkhacker’s “Top 10 Tequilas & Mezcals of 2021” list. 

Lejana Y Sola is distilled in a small family-owned palenque using the ancient artisanal method with no electricity. The Espadin and Cuishe agaves are roasted over oak in a stone-lined fire pit, crushed by a horse-drawn tahona, fermented in wooden tanks, and double distilled in a copper alambique – a truly medieval technology that results in a mysteriously beautiful liquid that is a pleasure to sip and savor.

Clase Azul Mezcal Guerrero reveals one of Mexico's best-kept secrets: the wondrous state of Guerrero, a little-explored region that shows us yet another facet of Mexican culture. This member of the Clase Azul family was inspired by the singularity of Guerrero’s landscapes, gastronomy, art, and heritage –– but also by the strength and leadership of the women from this region.

Clase Azul Mezcal Guerrero is a truly unique piece. Beyond its beautiful decanter, its majestic flavor comes from a very rare variety of agave: the papalote agave. This plant grows wild in the mountain ranges in the state of Guerrero, where both the coastal climate and the freshness of green forests come through in its flavor profile.

TASTING NOTES

Color: Crystal clear with light straw-colored highlights.

Body: Full bodied

Aroma: Grapefruit skin, fresh wood, rosemary, peanut oil, hints of butter and daisy flowers.

Taste: Fresh wood, seaweed, lemon juice, pepper and light notes of tobacco.

PAIRING

> Semi-fatty fish and shellfish (shrimp, snapper, mahi mahi, or scallops) cooked with butter and lemon or prepared inceviches.

> Tapas with avocado and sour dressings (ranch and honey mustard).

> White chocolate with tamarind jam or salted peanuts.

The most herbaceous expression of all, offering a sweet and spicy profile with hints of green chili, grapefruit and fresh agave.

The first US imported batch of Mezonte Jalisco was distilled by Santos Juarez using maguey Alineno and Cimarrón in Toliman, Jalisco. While this was produced in Tequila-country, the production of this Raicilla is a far cry from what you’d see in modern Tequila. The agaves are cooked in an underground oven, milled by hand with axes, and distilled in a copper and wood still.

The second US imported batch of Mezonte Jalisco was made by Lorenzo Virgen in Chancuellar, Jalisco using over 10 different agave varietals. The agave were cooked in an underground pit oven, fermented with spring water, and distilled in copper with Pine and Parota Wood.

Comprised of 100% wild Jabalí agave,  this mezcal is citric and light bodied with a lively mouthfeel. Tasting notes include lactose, wet stone, fermented fruit, and herbaceous conifers. Notoriously difficult to distill, Jabalí agaves tend to grow in groups, and the name is a reflection of their spiny likeness to wild boars.

AGAVE: CONVALLIS

MAESTRO: JOSE ESPINOSA

ORIGEN: SAN ANDRÉS ZABACHE

ELEVACIÓN: 4,705 FT / 1379 M - 5708 FT/1740 M

FERMENTACIÓN: LEVAD, 6 DIAS

The Lost Explorer Tobala is made with maguey Tobala (agave Potatorum) in San Pablo Huixtepec, Oaxaca. It’s an earthy expression, with hints of tobacco, cocoa, vanilla and leather, offering a unique balance between wood aromas and umami flavors.

Fresh herbs and newly cut grass with a hint of eucalyptus. Warm and soft on the palate, with bright herbal notes. Tepeztate has a long and distinctive finish that increases in complexity over time.

Before harvesting, the mezcaleros must identify mature agaves, as these are the ones that have the greatest sugar content and will produce the best mezcal.  

The heart of the agave must then be roasted to be able to ferment.  

The agave is then shredded which permits the yeasts and other micro-organisms to reach the agave sugars to be able to ferment.

The milled agave is mixed with water and is allowed to ferment. Typically this is done in open air vats, usually made out of endemic wood, for a period of 7-14 days.

The fermented liquid is then double distilled. Typically it is done in a copper still, but can be done in clay or stainless steel.

Comprised of 100% semi-wild Mexicano agave,  this mezcal is soft and sweet from beginning to end. Tasting notes include lemon zest, iron, and honeydew. Mexicano agaves in the Ejutla Valley can take anywhere from 10-15 years to fully mature.

AGAVE: RHODOCANTHA

MAESTRO: APOLONIO PATRICIO LOPEZ

ORIGEN: SAN AGUSTÍN AMATENGO

ELEVACIÓN: 4,481 FT / 1365 M

FERMENTACIÓN: LEVAD

Pluma Negra Tobala is made with wild maguey Tobala that are harvested in the semi-tropical mountain climate of San Juan del Rio, Oaxaca. The agave are cooked in an underground oven, milled by a horse-drawn tahona, fermented in open-air pine vats using naturally occurring yeasts, and double distilled in a copper pot still. This mezcal has delicate aromas of chocolate, plums, and a slight touch of tobacco. It tastes of sweet pineapple, mango, and a light tone of peppermint and cinnamon.

Small and broad leafed, the Tobalá maguey is found in high desert canyons. It is slow growing so we are careful to harvest responsibly and limit our production. Tobalá is sought after for its sweet nose, intoxicating range of flavors, and long, smooth finish. In Doña Vega Mezcal, it produces a true connoisseur’s spirit, a seemingly endless series of sensations, a depth of experience that continually inspires and surprises.

Rounder and more subtle smoke profile. Creamier, velvety mouth feel, doesn’t offer the same “heat” as espadín.

Tasting notes: macadamia, walnut, crema, soft hickory, dehydrated fruit, cocao nib, nougat, vanilla, toasted oak