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Mexico’s Mixteca extends across parts of Puebla, Oaxaca, and Guerrero, a culturally distinct area with longstanding agave-distilling traditions. The fourth edition of 5 Sentidos’ Colección Mixteca brings together Azul and Papalome agaves from Puebla and is presented as an uncertified mezcal.

This magnificent Ancho Chili liqueur has been produced in Mexico since 1927. From the city of Puebla, the Reyes family became famous in the region for making the finest liqueur using the traditional chili of the area. The special Verde Liqueur is created using the still green Poblano Chiles harvested in August before they've fully ripened. The result is a bright, fresh, herbaceous and completely unique concoction that's perfect with agave and other white spirits. The crunchy acidity and fresh green vegetal flavors are what set the Verde apart from its sweeter, richer older Ancho brother. An absolute delight to play with behind the bar.

Though it's made with ancho chiles, this liqueur is modest on the spice scale. Caramel-y brown in the glass, look for a lightly herbaceous aroma similar to root beer and rounded flavors that mix caramel and cocoa with raisin and cinnamon heat, with a faint smokiness on the finish. Particularly harmonious mixed in cocktails with brown spirits like whiskey. (KN)

Zinacantán brings together Espadilla agave (Agave angustifolia) and guava in this uncertified mezcal from San Diego la Mesa Tochimiltzingo, Puebla. Presented in a 500ml bottle, it highlights a specific agave, fruit, and place within Mexico’s diverse distilling traditions.

This incredible liqueur is totally unique and can only be made with the special Pasila Mixe (Mee-Hay) chiles from the Sierra Norte Region of Oaxaca. The process begins in the high mountain fields where the chiles are ripened and hand picked. Smoke-dried in eathern ovens made of clay and bamboo, the chiles are smoldered for several days over a gentle fire to extract all the potential flavor. Each chile is inspected, cleaned and cut before being maceracted in cane-spirit for up to one year. When the flavor has been approved by the master blenders, a touch of natural cane syrup is added to balance the robust heat before being hand bottled and labeled in Oaxaca. The resulting liqueur is complex and satisfying with deep rich flavor coupled with a building heat. No other chile liqueur on the market offers so much authentic flavor and artisanal quality.

Los Fuertes is a mezcal project that brings real attention to one of Mexico’s most historically important, but still underappreciated, mezcal regions. Born in the volcanic soils of Puebla, this 100% Mexican-owned brand has become a compelling ambassador for the quality and identity of the state’s traditional mezcal culture. This exceptional Papalometl, the local name for Agave potatorum, better known in many regions as Tobalá, is produced in La Trinidad Tepango, Atlixco from wild agaves that take 6 to 8 years to mature. The production is traditional where it matters most: cooked in a conical stone oven, milled, fermented, and double distilled over direct fire in stainless steel pot stills with copper coils. The result is a mezcal that puts quality and provenance first, not marketing fluff. Los Fuertes has earned international recognition in Mexico, Belgium, China, and the United States, but its real importance lies in the way it showcases Puebla as a source for world-class mezcal. Rare, distinctive, and rooted in place, this is a beautiful example of Papalometl from a producer clearly committed to preserving tradition while elevating the conversation around Puebla mezcal.

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