Espadn Mezcal Infused with Matcha

Combining the wonder of caffeine from one of nature's most incredible sources, and our incredibly smooth espadn mezcal base, we have created the first mezcal infused with matcha. With no added sugars or calories, the Mezcal Matcha is a sensation you dont want to miss the opportunity to savor.

Bottle Size: 750ml

The First Cristalino Mezcal, Tepeztate and Espadn Blend

Using our unique charcoal filtration technology, which gives us the ability to remove the color picked up from the barrel aging process, we have brought the cristalino category to mezcal. The Mezcal Cristalino is a blend of Espadn and the wild Tepeztate strains of agave. We leave you with an aged, yet clear variation, that is incredibly smooth, yet perplexingly complex.

Bottle Size: 750ml

Bottle Size: 750ml

Bottle Size: 750ml

Named after a dark, mystical owl represented in ancient Mexican folklore, El Buho Mezcal represents a new breed of agave spirits. Mezcal is often referred to as the grandfather of tequila because it's centuries older, but that's not completely accurate tequila is made from blue agave near Tequila, Mexico, while mezcal can be made from agave grown elsewhere in Mexico. El Buho Mezcal, made from agave grown in Oaxaca, Mexico the birthplace of mezcal is produced by a fifth-generation family of mezcal distillers. Near the El Buho farm in Oaxaca, espadin agave plants that are nearly a decade old are hand-selected by expert jimadors who determine exactly when each plant is perfectly ripened and ready to harvest.The hearts of the agave, or pias, are then slowly roasted in a stone pit fire between Oaxacan earth and local mesquite for an entire week, before they are crushed under a tahona (a stone mill). After the resulting mash is fermented, it is double pot distilled in the same alembic still that the first generation of El Buho Mezcal producers used. Crisp, smooth and incredibly approachable, El Buho is a mezcal without pretense. In Oaxaca, the locals say para todo mal, mezcal, para todo bien, tambin.It means for everything bad mezcal; for everything good, too. 

Over a century ago, Fidencio Jimenez moved his family to Oaxaca, Mexico known as El Capital Mundial Del Mezcal and began distilling mezcal. Before his death, Fidencio passed the trade on to his son, Enrique, who, in turn, passed the trade onto his son, Isaac. Today, Enrique Jimenez Jr., a fourth-generation mezcalaro, oversees the entire Jimenez estate, located in Santiago Matatln (a small pueblo in Oaxaca). On the estate, espadin agave plants that are at least a decade old and have reached the peak of maturity are harvested by the hands of expert jimadors. In tribute to their Zapotec heritage, the jimadors harvest agave only under a new moon, believing that the lunar phases have a profound influence on the flavor of the agave. After harvesting, the jimadors remove the long, sharp leaves of the agave using a machete, leaving only the heart of the agave, or pias, behind. At the palenque (or distillery), the pias are split by hand with an axe into four to eight pieces. In order to craft Fidencio Clsico mezcal, the split pias are roasted underground over a fire made from the embers of encino (or black oak) for five days, giving the mezcal its signature, smoky flavor. Once the pias have been roasted, they are crushed under a tahona (or stone wheel) made from rose quartz and the resulting pulp is then fermented using wild yeast for six to twelve days, depending on the weather. Fidencio Clsico is distilled twice through a traditional, wood-fired, alembic still. As a result, it has an aroma of herbs, earthy minerals and raw pineapple. The aroma gives way to notes of warming smoke, pepper and cinnamon, and leads to a smooth yet spicy finish. Fidencio Clsico earned the Gold Medal at the San Francisco World Spirits Competition.

In the central valleys of Oaxaca, Mexico, Maestro Alberto Morales a fifth-generation jomezcalero is hard at work managing his family's five stills. The village of San Dionisio, which the Morales' have called home for nearly 150 years, was founded in 1610 and has sat at the epicenter of mezcal country throughout the spirit's existence. Morales, who uses sustainable farming techniques (Wahaka Mezcal is certified organic by the USDA) and traditional production methods, describes his palenque as "a place of respect and harmony, where no arguments or even bad words can be uttered." The Morales' take great pride in the craft of mezcal production, and oversee the entire process from harvest to market.After expert jimadors select espadn agave at the peak of ripeness, the Morales' roast them in earthen pits, which gives the mezcal its signature, smoky flavor. The agave is then crushed using a traditional millstone and distilled by Morales himself. Made using 100% agave, Wahaka Joven Espadn has a slightly sweet finish that belies the smoky, charred flavor of the roasted agave.Incredibly approachable, Wahaka Joven Espadnis Morales' signature mezcal, and won the Silver Medal at the 2012 San Francisco World Spirits Competition and the 2011 New York International Spirits Competition. Wahaka Joven Espadn is 100% agave, 100% organic and 100% authentic. Always. 

Agave Type: Cirial, Tobal, Lumbre, Tobasiche Region: San Baltazar Guelavila, Oaxaca Maestro Mezcalero: Pedro Hernndez Proof: 94 Proof, 47% ABV Tasting Notes: Earthy, citrus, gentle smoke, apple, pineapple. Details: A beautiful alchemy; Cirial adds an earthy spice, the Tobal imparts a sweet character, the Lumbre adds a vibrancy, and the Tobasiche provides a deep herbal quality.

Agave Type: Espadn Region: Zapotitlan de Vadillo Maestro Mezcalero: Don Macario Partida Proof: 94 Proof, 47% ABV Tasting Notes: Smooth sweet flavors, fruit elements, earthiness and vibrant, soft floral notes. Details: The agave is roasted in an earthen oven and it is then distilled twice in a philippino style still made from clay pots.

Agave Type: Mexicano, Espadin Region: Llano Grande, Jalisco Maestro Mezcalero: Don Alberto Hernndez Proof: 91 Proof, 45.5% ABV Tasting Notes: complex notes of fruit, spice and herbs, sweet spice. Details: The agave in this Raicilla is roasted over a wood fired adobe oven. Twice distilled through a copper Philippino still and a hollowed out tree trunk. Certain batches of this raicilla are an ensamble; a mixture of agave Rhodecantha and and Angustifolia

Agave Type: Maximiliana Region: Mascota, Jalisco Maestro Mezcalero: Don Ruben Pea Proof: 84 Proof, 42% ABV Tasting Notes: Fruits, lemons, limes. Deep spice, minerality. Details: The agave are cultivated from seeds, harvested, and roasted in a wood fired adobe oven, fermented using wild yeast a distilled through an arabic-philippino still.

Derrumbes is a traditional producer of mezcal from Oaxaca, to Michoacan and beyond. Their signature style is to cook their agave in stone pits underground, using black oak. Their unique fermentation process involves underground tanks lined with pine wood for fermentation, and distillation via a wooden still, all of which guarantee some of the most intriguing and unique aromas and flavors to be experienced in Mezcal. Handcrafted by Maestro Mezcalero Javier Mateo, Derrumbes Oaxaca is a perfect example of a signature Central Valley Oaxacan mezcal. Being cooked underground in black oak gives the agave a light smokiness, enhancing the minerality and fruitiness of the Espadin character. This subtly smoky mezcal is twice-distilled in copper pot stills and rested for three months in large glass bottles ata solid 48% ABV. You can expect bright, bold notes of jasmine, citrus, lightly smoked agave, pine, and fruit. A thick, flavorsome and intriguing spirit. The intense flavors provide a backbone but dont swamp the more delicate notes (producer).

Agave Type: Salmiana Region: San Luis Potos Maestro Mezcalero: Emanuel Perez Proof: 87 Proof, 43.5% ABV Tasting Notes: Smoky, agave, stewed fruits, sweet spice, pepper. Details: Produced in an old traditional hacienda, in above ground hornos ovens the agave is crushed by a tahona, fermented naturally with wild yeast, and twice-distilled in small copper pot stills.

Rey Campero means "King of the Countryside." Its story is tied to Mezcalero Rmulo Snchez Parada, who learned all about producing mezcal from his father in Mexico. He emigrated to North Carolina but returned to Candelaria Yegol, Mexico in 2003 and started making Mezcal again with his family. It's a family with a rich history in making mezcal that spans more than 7 decades and 4 generations of Mezcaleros. Today it is produced in the Oaxacan Highlands just as it once was, according to tradition and with sustainability in mind. They focus on producing the finest quality mezcal, finding new markets for the spirit, as well as creating job opportunities. Rey Campero Cuishe Mezcal is produced in the family palenque (distillery) that has been operational for more than 7 decades. It's made from wild Cuishe agaves which take 9 to 12 years to mature before being harvested. They are then roasted for 4 to 5 days, before being ground in a mule-pulled tahoma mill. It is then open-air fermented, letting the wild yeast transform sugars into alcohol, then double-distilled using a copper-pot still. The resulting unaged spirit is bottled at around 96 proof and unaged for a fruity and crisp profile with a distinct earthy and mineral twist to it.

Agave Type: Jabal Region: Candelaria Yegole, Oaxaca Maestro Mezcalero: Rmulo Snchez Parada Proof: 96 Proof, 48% ABV Tasting Notes: Smooth, mild, floral notes, citrus, pepper, smoke, earthiness. Details: Crafted from agave Mexicano harvested from a high altitude forest. Distilled in a copper pot still.

Agave Type: Tepextate Region: Candelaria Yegole, Oaxaca Maestro Mezcalero: Rmulo Snchez Parada Proof: 96 Proof, 48% ABV Tasting Notes: Floral notes, citrus, pepper spice, agave, red fruits, tobacco, sweet smoke. Details: Crafted from wild Tepextate harvested after 15-18 years. Distilled in a copper pot still.

Real Minero is a family-operated producer of mezcal that is famed in Mexico and over the globe as one of the finest producers of the spirit. They are based in Santa Catarina Minas, where they employ traditional practices in making only around 300 liters of mezcal per month. They started distilling in the 1970s but the family has been involved in the farming of agaves far longer. Their mezcal is certified organic and they participate in programs that deal with agave reforestation. They have played a large role in bringing back several types of agaves that were thought to be extinct. Today, Edgar Angeles has had the baton passed to him by his late father Don Lorenzo Angeles and continues making the finest mezcal. Their mezcal is made in small batches using small 70-liter clay pot stills. The Mezcal Real Minero Largo is crafted by Mezcalero Edgar Angeles from 100% 14-year-old Largo agaves, which is an extremely rare species of the Karwinski family. The spirit is rested in glass before being bottled, which softens the profile considerably. It's fruity and tropical, yet delicate and mineral-rich a beautiful, premium spirit that is laced with tradition.

Agave Type: Barril Region: Santa Catarina Minas, Oaxaca Maestro Mezcalero: Don Lorenzo Angeles, Edgar Angeles Proof: 100 Proof, 50% ABV Tasting Notes: Full-bodied with notes of tropical fruit and vanilla. Details: Crafted from distinctive barrel shaped 15-year-old agave Barril, and twice distilled in clay pots.

Agave Type: Cenizo (Tobal) Region: Nombre de Dios Maestro Mezcalero: Ventura Gallegos Proof: 94 Proof, 47% ABV Tasting Notes: Floral aromas, leather, wet clay, fruit, buttery notes, coriander. Details: A certified trade blanco mezcal distilled from 100% maguey cenzio, in a copper pot still.