This espadin (A. Angustifolia) mezcal is the perfect pick for anyone starting to explore the world of quality mezcal or as a relatively inexpensive option for mezcal-based cocktails. It's very approachable and laden with sweet agave fruit. The smoke component is decidedly there, but not very intense, as one would expect with a well-made mezcal. A rich texture makes this a delightful sipper or stout component in a mezcal variant of the Last Word. Gold medal winner in Tequila Aficionado's 2021 Brands of Promise.

YOLA Mezcal holds a perfect balance between authenticity and aesthetics. Created in collaboration between Yola Jiminez (of La Clandestina Mezcaleria fame), Lykke Li (Swedish songwriting sensation), and Gina Correll Aglietti (chef and stylist), YOLA counters the patriarchal system ubiquitous in Oaxaca. YOLA is run by women, bottled by women. We've seen time and again that no palenque succeeds without the contribution of strong women, and YOLA provides a place where the women of Oaxaca can have steady work. The result is absolutely delicious mezcal that wi...

This exceptional Mezcal from the far flung Yaupetec sub-region of southwestern Oaxaca has one of the Mezcal world's most endearing stories. The amazing story begins with one man named Daniel Arellano Martinez. He was born and raised in San Bartolo and lived and breathed the Oaxacan Mezcal culture until he moved to New York City as a young man. Before the world had gone crazy for Mezcal, Daniel began working in restaurants as a server. It wasn't until one fateful night when a customer had questions about Mezcal that Danny made his great prowess and knowl...

Rey Campero Espadin uses wild agave Espadin that is fermented in open air with wild yeasts. In true Rey Campero fashion, only the highest quality agave are used in production and the difference between wild agave Espadin instead of the more commonly used farmed Espadin makes a world of difference in this Mezcal. The Rey Campero Espadin is also aged before bottling, which adds complexity and depth. Considering the quality the pricing is absolutely astounding from this legendary distillery in Candelaria Yegole.

Emigdio Jarquín's palenque is based in Miahuatlan among the rolling hills two and a half hours due south of Oaxaca City. A specialist in the Espadín varietal of agave, he roasts the piñas for 5-7 days, which is on the longer side compared to other mezcaleros in the region. After crushing the agave with a large cement tahona, Emigdio distills in a 300L copper refrescador, similar to a copper alembic still, which essentially allows for two distillations in the same pass. Mezcal Vago has been on a decade-long tear and the brand has become a force among mezc...

The exceptional San Bartolo brand was conceived by Daniel Martinez and his grandfather legendary mezcalero Valentin Martinez Lopez. Don Valentin has been making mezcal in the little village of San Bartolo Yautepec for more than 50 years, and his connections with mezcaleros in this remote corner of Oaxaca are deep. Their closest allies are in the neighboring village, Santa Maria Quiegolani. Here Maestro Enrique Diaz Cruz has been making mezcal for most of his nearly 70 years. The village is located at 7,000 feet, deep into the Sierra Sur, about 1.5 hours ...

Onofre was born in Bramaderos, Miahuatlán in June 1981. He is the son of Don Alberto Ortiz and Doña Elena Bernardina Ortiz Franco, who are also from Bramaderos. His grandfather Rutilo Ortiz Ibarra and his great-grandfather Julian Ortiz were also dedicated to the production of Mezcal, although only for personal and family consumption since in those years its sale was minimal. For many years, Onofre has produced mezcal using the palenque that his father built. He has an underground oven that can hold 14 tons of agave, 8 encino and pine tinas or fermentatio...

Wine Enthusiast: "This clear and light-bodied mezcal has a faintly smoky aroma and a mildly peppery flavor. A potent, alcoholic finish fades into black pepper. (KN)" (12/2010) K&L Notes: This entry level bottling called "Vida" allows for all of the purity and beauty that one extracts from Del Maguey's hand-crafted distillations at a more affordable price. The "Vida" is still produced 100% according to the 400-year-old local tradition of small-batch distillation and using nothing but the agave heart and water in the mezcal. Del Maguey was named "Distill...

*96 points, Ultimate Spirits Challenge Top 100 of 2020* Mezcal Vago is the business creation of Judah Kuper in conjunction with his in-laws in Oaxaca - a family of distillers that have been making mezcal for generations. Vago marks the first time their products have been available commercially, having previously been consumed solely by friends and family. The Elote is the classic Espadin expression from Judah's father-in-law Aquilino García López macerated with toasted Mexican corn. Like other producers use Pechuga (chicken breast) to add flavor, the toa...

Don Lucio and his sons represent the third and fourth generations of mezcaleros in the Morales Family. They produce a beautiful, easy drinking mezcal that is uniquely their own, yet appealing to all. Complex enough to be enjoyed on its own, but the slightly higher proof allows it to shine through in cocktails where most of the cocktail priced offers can easily get lost. Expect a nose of roasted bbq, tropical fruit, elote, citrus peel, and pine resin. On the palate savory leather, wild fruit, and flambéed banana. The finish is long and satisfying with a m...

Produced by a co-op of mezcaleros in the village of San Miguel Ejutla, Oaxaca, Banhez comes from a sustainable, fair trade mezcal production, the same way it's been done by their ancestors for nearly two centuries. Comprised of 90% Espadin and 10% Barril, Banhez is a delightfully mild, floral and fruity (pineapple, banana) mezcal perfect for first-time mezcal tasters and wonderful for cocktail innovation.