A young, transparent and crystalline mezcal, produced through an artisanal process in a wood-fired oven. It offers a balanced aroma of herbs and light notes of caramel and minerals.

Class: Young.
Alcoholic Percentage: 46% Alc. Vol.
Agave: Espadín (Agave angustifolia).
Region: San Dionisio, Oaxaca.
Mezcal Master: Lucio Morales.

A young artisanal mezcal made from 100% Espadín agave, grown in low mountains, very stony white and coppery soils. San Luis has the gift of relaxing the drinker, so it is recommended on the most difficult days. You will notice smoky aromas, notes of cooked maguey and dried herbs. In the mouth a mineral taste with medium persistence.

Class: Young.
Alcoholic Percentage: 47-49% Alc. Vol.
Agave: Espadín (Agave angustifolia).
Region: San Luis del Río, Oaxaca.
Mezcal Master: Don Baltazar Cruz Gómez.

A young artisanal mezcal made from 100% Espadín agave, grown in low mountains, very stony white and coppery soils. San Luis has the gift of relaxing the drinker, so it is recommended on the most difficult days. You will notice smoky aromas, notes of cooked maguey and dried herbs. In the mouth a mineral taste with medium persistence.

Class: Young.
Alcoholic Percentage: 47-49% Alc. Vol.
Agave: Espadín (Agave angustifolia).
Region: San Luis del Río, Oaxaca.
Mezcal Master: Don Baltazar Cruz Gómez.

A mezcal to celebrate life without fear, with notes and flavors that ignite the spirit. It will be difficult to escape its charm after the first kiss to your calihuey. It has a mineral and herbal flavor with long persistence in the mouth and aromas of toasted seeds, citrus fruits and rosemary.

Class: Young.
Alcoholic Percentage: 47-49% Alc. Vol.
Agave: Espadín (Agave angustifolia).
Region: Santa Ana del Río, Oaxaca.
Mezcal Masters: Don Fabián Cruz González, Hernández Melchor Family.

A mixture of maguey espadín and a small amount of maguey Bicuishe. It is cooked in a wood-fired oven installed underground and fermented in pine wood. It is a clear, aromatic mezcal with an exquisite woody taste. With notes of cooked maguey, caramel and white flowers.

Class: Young.
Alcoholic Percentage: 47.8% Alc. Vol.
Agave: 90% Espadín (Angustifolia Haw) and 10% Bicuishe (Karwinski).
City: San Andrés Miahuatlán, Oaxaca
Master Mezcaleros: Don Valente Ángel García and sons.

A young artisanal mezcal, 100% Espadín, from a very pronounced high mountain, which generates less exposure to the sun and no water stagnation. Its smoky notes leave a long persistence in the mouth and your nose will be able to perceive aromas of caramel, cumin, pepper and herbal notes.

Class: Young.
Alcoholic Percentage: 47-49% Alc. Vol.
Agave: Espadín (Agave angustifolia).
Region: San Juan del Río, Oaxaca.
Mezcal Masters: Don Rodolfo Juan Juárez, Antonio Juan Family.

An artisanal Mexican mezcal with light floral notes and pronounced smoky tones, with aromas of pepper and citrus. This mezcal is cooked in a conical earth oven and is a perfect pairing for cheeses, red fruits, apples, prunes and citrus.

Class: Young.
Alcoholic Percentage: 46% Alc. Vol.
Agave: Espadín (Angustifolia Haw).
Region: San Dionisio, Ocopetec, Oaxaca.
Mezcal Master: Juan Flores García.

An artisanal Mexican mezcal with fine potency, thanks to the combination of Espadín and Barril agave, which are used very mature. It has silvery reflections, a sweet and herbal aroma with citrus, fennel and mint notes, and a round, sweet, smooth taste in the mouth, with mineral, handcrafted and smoky touches.

Class: Young.
Alcoholic Percentage: 46% Alc. Vol.
Agave: 80% Espadín (Angustifolia Haw) 20% Barrel (karwinski)
Region: Agua de Espino, Oaxaca.
Mezcal Master: Herminio Coronado.

A 100% artisanal mezcal, Bruxo 3 has silvery reflections, a clean surface, is bright, crystalline and transparent. The nose offers aromas of nutmeg and mineral notes, while the palate has notes of melon with mineral hints and a slightly saline finish. It is a perfect pairing for seafood, fresh cheeses and nuts.

Class: Young.
Alcoholic Percentage: 46% Alc. Vol.
Agave: Barril (Agave karwinskii).
Region: San Martín Lachila, Oaxaca.
Mezcal Master: Felix Santiago.

Bruxo X is a Mexican artisanal mezcal whose delicacy contrasts with its potency. It has a full body, silver highlights and an intense floral aroma. In the mouth it leaves citric and fruity notes, with a slight touch of honey, dry chamomile and slightly mineral.

Class: Young.
Alcoholic Percentage: 40% Alc. Vol.
Agave: 80% Espadín (Angustifolia Haw) 20% Barril (Agave Karwinskii).
Region: San Dionisio, Ocopetec, Oaxaca.
Mezcal Master: Juan Flores García.

An artisanal Mexican mezcal, aged in French white oak barrels. Danzantes Añejo is distinguished by its very clean aromas of vanilla and caramel, as well as light tones of coconut and mocha with the aftertaste of oak. In the mouth it is semi-sweet and smooth, very balanced.

Class: Aged.
Alcoholic Percentage: 45% Alc. Vol.
Agave: Espadin (Tequilana Weber).
Region: Soledad Salinas, San Pedro Quiatoni, Oaxaca.
Mezcal Master: Karina Abad Rojas.

A young, smoky-bodied mezcal with elegant, herbaceous, menthol and floral aromas that provide a very sophisticated distillate with flavors of lemon balm, clay, white flowers, pepper and fresh grass. It has a woody and smoky finish that lingers in a long aftertaste.

Class: Young.
Alcoholic Percentage: 47% Alc. Vol.
Agave: Espadín (Agave angustifolia).
Region: Valley and Sierra Norte region of Oaxaca.
Mezcal Master: Karina Abad Rojas.

A mahogany-coloured mezcal, with aromas of smoke, earth, vanilla and maple syrup. On the palate it has flavours of coconut, vanilla and wood that lengthen the aftertaste. Round, elegant and robust on the palate.

Class: Reposado.
Alcoholic Percentage: 43% Alc. Vol.
Agave: Espadín (Agave angustifolia).
Region: Valley and Sierra Norte de Oaxaca.
Maestra Mezcalera: Karina Abad Rojas.

Derrumbes Durango is a mezcal from the north of Mexico, from the Durango town of Nombre de Dios. It is a variety produced exclusively from the endemic Durangensis agave and is another mezcal in the Derrumbes family, distilled in wood and copper stills unique to this region. An exciting balance of summer fruits, nuts and mineral notes that finish with a light and elegant smokiness.

Class: Young.
Alcoholic Percentage: 45% Alc. Vol.
Agave: Durangensis.
Town: Nombre de Dios, Michoacán.
Master Mezcalero: Uriel Simental.

An exotic combination of the most representative Michoacán agaves and their particular ancestral distillation technique. On the one hand, the Chino agave (Cupreata) contributes notes of ripe fruits, while the Alto (Ineaquidens) complements with a delicate herbaceous style.

Class: Young.
Alcoholic Percentage: 45% Alc. Vol.
Agave: Chino (Cupreata) and Alto (Ineaquidens).
Town: Tzitzio, Michoacán.
Master Mezcaleros: Guadalupe Pérez.

A blend of two iconic mezcal species: Espadín and Tobalá. Boiled underground with black oak and spontaneously fermented with a touch of pulque and spring water from the legendary Zapotec village of Mitla. The result is a full-bodied mezcal whose light smokiness gives way to the expressiveness of its mineral and fruity profile.

Class: Young.
Alcoholic Percentage: 48% Alc. Vol.
Agave: Espadín (Agave angustifolia) and Tobalá.
Region: Santiago Matatlán, Oaxaca.
Mezcal Masters: Javier Mateo.

A Mexican desert mezcal made exclusively from Salmiana Crassispina agave, which grows naturally and abundantly in the central highlands. Without enough trees to support sustainable mezcal production, maestro Manuel Pérez uses dried agaves and quiotes as fuel for cooking. The result is a spectacular mezcal that reflects the flavours of its surroundings like no other. This floral and herbaceous expression has the perfect touch of sweetness to complement its delicate intensity.

Class: Young.
Alcoholic Percentage: 43% Alc. Vol.
Agave: Salmiana Crassispina.
Town: Charcas, San Luis Potosí.
Master Mezcalero: Juan Manuel Pérez.

A mezcal from Zacatecas, produced just across the majestic canyon that divides the Tequila Valley. Pit roasted, tahona milled and spontaneously fermented, Derrumbes Zacatecas is a unique opportunity to travel back in time to experience an older expression of blue agave.

Class: Young.
Alcoholic Percentage: 48% Alc. Vol.
Agave: Blue Agave (Tequilana Weber).
Region: Hacienda de Guadalupe, Zacatecas.
Mezcal Master: Jaime Bañuelos.

A mezcal made by hand and under completely ecological processes that result in its excellent flavor. It has a subtle aroma of wet earth and river stones, with sweet nuances and freshly cut stalks to finish with a subtle touch of cooked agave. The palate is persistent and silky, with herbal and citrus flavors from the agave.

Class: Young.
Alcoholic Percentage: 40% Alc. Vol.
Agave: Papalote (Cupreata).
Region: Mochitlán, Guerrero.
Mezcal Master: José Morales Uribe.

This mezcal represents the fusion of contemporary and elegant Mexico with the craftsmanship and tradition of our land. Made in a totally artisanal way, it is complex in aromas: citrus and herbaceous with a slight smoky touch. In the mouth it is especially smooth, leaving a fresh sensation thanks to its pleasant acidity, which remains pleasant and long in the aftertaste.

Class: Young.
Alcoholic Percentage: 40% Alc. Vol.
Agave: Espadín (Agave angustifolia).
Region: Santiago Matatlán, Oaxaca.
Mezcal Masters: Don Tacho.

Montelobos is a surprisingly complex distillate, made from 100% Agave Espadín. Its luscious fruity and herbal notes bring back memories of green agave and smoke. On the palate, a range of flavors such as cooked agave, caramel, chile and chocolate are perceived. This mezcal won two Gold Medals at the San Francisco World Spirits Competition.

Class: Young.
Alcoholic Percentage: 43% Alc. Vol.
Agave: Espadín (Agave angustifolia).
Region: Santiago Matatlán, Oaxaca.
Mezcal masters: Iván Saldaña, Abel and Cuauhtémoc López Mateos.

Made with 100% maguey espadín from the region, cooked in a stone and earth oven, based on three distillations. And it is in the third distillation where cocoa from the Oaxacan coast is added to obtain a product that when tasted gives strong aromas of bitter chocolate, lactic notes, herbal flavors and a slight smoky touch that complements the retro taste.

Class: Young.
Alcoholic Percentage: 46% Alc. Vol.
Agave: Espadín (Angustifolia Haw).
Town: Santiago Matatlán, Oaxaca.
Master Mezcalero: Carlos Méndez Blas.

Artisanal mezcal that blends two emblematic flavors of Oaxaca: agave and coffee. Made from three distillations, the third distillation is made with roasted Oaxacan coffee, capturing the subtle aroma and flavor of both ingredients, resulting in a mezcal that detonates its ingredients and is reflected in its aroma and flavor. Excellent digestive profile.

Class: Young.
Alcoholic Percentage: 46% Alc. Vol.
Agave: Espadín (Angustifolia Haw).
Town: Santiago Matatlán, Oaxaca.
Master Mezcalero: Carlos Méndez Blas.

Made from selected agaves, cooked in a conical stone oven underground for 4 days, ground in a stone tahona pulled by a horse, fermented naturally in wooden vats, distilled twice in copper stills and diluted in a closed cord for its delight on the palate. With aromas and flavors of cooked agave, citrus notes and a balanced smokiness.

Class: Young.
Alcoholic Percentage: 46% Alc. Vol.
Agave: Angustifolia Haw (Espadín).
City: Santiago Matatlán, Oaxaca.
Master Mezcalero: Carlos Méndez Blas.

Made from mature maguey grown in the region, cooked in stone ovens and fermented with native yeasts of the region, a double distillation is carried out to obtain young mezcal with sweet caramel and earthy flavors, floral aromas and smoky notes. Finally, this mezcal undergoes a triple distillation with the addition of mole paste, a typical dish from the Oaxaca region, which gives it notes of pasilla chili, chocolate, nuts, peanuts, spices, cinnamon and an incomparable herbal aftertaste.

Class: Young.
Alcoholic Percentage: 46% Alc. Vol.
Agave: Espadín (Angustifolia Haw).
Town: Santiago Matatlán, Oaxaca.
Master Mezcalero: Carlos Méndez Blas.

Handcrafted mezcal that honors the ancestral customs of Santiago de Matatlán. After the second distillation, the mezcal is macerated with the ingredients of the family recipe of mezcal pechuga, and then undergoes a third distillation in which a turkey breast is hung inside the alembic still, resulting in a fresh and unique mezcal in its category, with citrus aromas, apricot flavors, and notes that denote joy, celebration, and enjoyment.

Class: Young.
Alcoholic Percentage: 46% Alc. Vol.
Agave: Espadín (Angustifolia Haw).
City: Santiago Matatlán, Oaxaca.
Master Mezcalero: Carlos Méndez Blas.

A Mexican artisanal mezcal that recalls the importance of the Picaflor bird in the pollination of agaves and its social, cultural and ecological impact on pre-Hispanic and contemporary cultures. Mezcal Picaflor is made using artisanal and ancestral methods that respect the legacy of the people and the ecosystem of which they are a part.

Class: Young.
Alcoholic Percentage: 47-49º Alc. Vol.
Agave: Espadín (Angustifolia Haw).
Town: San Luis del Río, Oaxaca.
Master Mezcalero: Virgilio Velasco.

Un mezcal artesanal mexicano que recuerda la importancia del ave Picaflor en la polinización de los agaves y su impacto social, cultural y ecológico, en las culturas prehispánicas y contemporáneas. El Mezcal Picaflor es elaborado a partir de métodos artesanales y ancestrales que respetan el legado de los pueblos y el ecosistema del que forman parte.

Clase: Joven.
Porcentaje Alcohólico: 47-49% Alc. Vol.
Agave: Espadín (Angustifolia) y Madrecuishe (Karwinskii).
Población: Mengolí de Morelos, Oaxaca.
Maestro Mezcalero: Ramón Cruz.

An artisanal mezcal with a marked aroma of agave and hints of caramel, wood and earth. With a bright and crystalline texture, it has a great body that can be appreciated on the walls of the mezcal glass. Its body and aroma are the prelude to the distinctive smoky agave flavor, mixed with leather, and although it lingers for a long time in the mouth, its finish is pleasantly warm.

Class: Young.
Alcoholic Percentage: 40% Alc. Vol.
Agave: Espadín (Agave angustifolia).
Region: Santiago Matatlán, Oaxaca.

Made with Doba-Yej agave, resulting in a fruity and sweet mezcal with prominent citrus notes. The nose offers aromas of yellow lemon, lime, grapefruit, delicate smoky glints and yellow apple. Also floral tones of violets and delicate sweet notes of cooked agave and toasted caramel.

Class: Young.
Alcoholic Percentage: 44% Alc. Vol.
Agave: Doba-yej (Angustifolia Haw).
Location: Santiago Matatlán, Oaxaca; San Dionisio, Oaxaca; and Yautepec, Oaxaca.
Master Mezcalero: Don Celso Martinez.