Siete Leguas was founded in 1952 and is still a family-run business in the Los Altos region of the Tequila Highlands. The Añejo is a product of agave runs from two processing locations on the estate: one uses a mule-drawn... Read More
Maestro Tequilero Alberto Partida makes old-school tequila. Amatitena (from Amatitán, Jalisco) is made with single-estate Azul agave, which is baked in mesquite-wood-fueled stone ovens, milled with a stone wheel, fermented... Read More
Maestro Tequilero Alberto Partida makes old-school tequila. Although most tequila strives for uniformity and smoothness, Amatitena (from Amatitán, Jalisco) has a mezcal vibe. All the Azul agave comes from a single estate... Read More
A blend of 3 types of agave: Espadín, Barril, and Mexicano. Lightly smoky and herbaceous with floral and citrus notes. One of our favorites for simple sipping.
The old-fashioned chemist's bottle lets you know you're in for something special. Hermogenes García Vasquez, Paula Aquino Sanchez, and their son Jorge make a mere 1500 liters of hyper-local mezcal in Logoche, Oaxaca... Read More
Most mezcal originates from Oaxaca in southern Mexico, about 300 miles north of Guatemala. The state of Durango is in northeastern Mexico, about 400 miles south of New Mexico. Considering the change in terroir, mezcalero Urial... Read More
Derrumbes Mezcal is crafted by mezcalero Manuel Perez in San Luis Potosi, 235 miles north of Mexico City. The master distiller uses 100% wild Salmiana Agave, baked with volcanic rocks in an above-ground oven heated by oak and... Read More
Gregory Martinez and Valentin Cortes make this Tobala Mezcal in collaboration with 16 Oaxacan families working in 10 different regions of Oaxaca. Every bottle is hand marked with the details about that specific batch. Tobala is... Read More
The agave for La Gritona is cultivated at the height of its sugar production, it is baked within 24 hours of being cut, spends 24 hours in earthen ovens, and is rested for 24 hours before crushing. It is naturally fermented, twice... Read More