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This excellent Mezcal has a clean clay nose with minerals, salt, soy bean and mineral oil. There are initial flavors of pepper, vanilla cream and bright citrus. It finishes with ashy flavors and light menthol. An excellent sit around and sip it Mezcal.

Product details coming soon.

I hesitate to call this an introductory mezcal—it feels like that would sell short its wonderful complexity—but it’s undeniably approachable and easy to drink. The nose is bright and inviting, bursting with citrus and tropical fruit notes like papaya and banana, and even a hint of those vanilla Tootsie Rolls (you know, the ones in the blue wrapper). On the palate, it leans more herbaceous and earthy, with flavors of peppercorn, peppermint, and grapefruit. It’s both easy and intriguing, equally at home next to a crisp Mexican lager or stirred into your favorite classic cocktail.

Madre’s Oaxaca ensamble brings together Espadín and Cuishe agaves in a single mezcal. In mezcal terminology, an “ensamble” combines multiple agave varieties, highlighting a longstanding Oaxacan approach in which different agaves are produced together rather than bottled as separate varietal expressions.

Tepeztate is the common name for Agave marmorata, a species used in Oaxaca’s mezcal tradition. Unlike tequila, which is made from blue Weber agave, mezcal can be produced from a range of agave species. This Oaxacan release from Mezcal de Leyenda’s Serie de Ocio puts tepeztate at the center.

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)

This is one of the most extraordinary agave stories we've encountered in years. In 1993, shortly after the birth of his son Emanuel, mezcalero Victor Ramos planted a field of Madrecuixe in Mengolí de Morelos, Miahuatlán. Farming, distilling and raising a family eventually took priority, and the field was effectively abandoned, left to compete with grasses and wild plants for decades. Madrecuixe in Mengolí normally matures in roughly 9 to 11 years and can reach two meters in height, but these neglected plants grew extraordinarily slowly and remained only about half that size even at maturity. In the fall of 2023, after Emanuel had celebrated his 30th birthday, Victor finally harvested the first of those agaves, affectionately calling them "Niños Viejos," or "old boys," for their remarkable age and stunted appearance. The agaves were cooked for six days in a 15-ton pit with encino, guamuche and mesquite, milled by tahona, fermented for 3 to 8 days in sabino and oak vats using well water, then twice distilled in two 275-liter copper alambiques equipped with refrescaderas. Bottled in October 2023 at 50.5% ABV, the entire batch yielded just 401 bottles. This is precisely the sort of tiny, deeply personal production that makes traditional mezcal so compelling, a spirit literally three decades in the making.

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 mineral kick and a balanced smokiness at the end.

Unlike tequila, which is made from blue agave, mezcal can draw on a wide range of agave species. This artisanal expression from Mezcal de Leyenda showcases Jabalí, connecting a distinctive agave variety with the Oaxacan community of San Baltazar Guelavila.

Los Vecinos Del Campo is the new mezcal project from Sazerac and Carmen Villareal of Casa San Matias. As with any upstart mezcal brand our first instinct is to tread with caution. There's alot of opportunity to get things wrong when bringing a new mezcal to market, but we're extremely happy to note that our friends from New Orleans avoided all of them. Instead, we get an incredible affordable authentic artesenal mezcal from the village of San Miguel Ejutla in Oaxaca's central valley. Carmen's connections to the area go way back and she was able to identify a cooperative of grower distillers in the village who could provide extremely high quality mezcal and very reasonable prices. There is an emphasis on sustainable cultivation and respect toward the land and the incredible people who work so hard to produce this wonderful elixir. The distillery is owned collectively by ten growers who farm individual plots around the village before hand harvesting and traditional underground roasting. The agave is pressed on the stone "molino" and fermented naturally in wooden vats before double distillation in hand built copper pots. A very well balanced style with plenty of tropical agave fruit to balance out the roastiness. Bold spicy, zippy citrus peel and roasted peppers on the palate moving toward a smoky grassy finish. Bottled at a generous 90 proof. Accolades from critical press include 5 Stars from the illustrious F. Paul Pacult and 94 points from the Ultimate Beverage Challenge.

This is the real deal clay pot distilled mescal. Tio Rey does it again with this stupendous oily unctuous funky style. Sweet agave fruit dense mesquite smoke and tons of vegetal earthiness. An absolute pleasure to drink although it can kind of take over you night/life if you're not careful.

*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 toasted corn creates a creamier, softer mouthfeel that is insanely tasty and addictive. Overall, the Vago mezcales are some of the most exciting new spirits we've seen from Mexico in years and we couldn't be more excited about offering them to our customers. Now distilled by Aquilano Garcia Lopez's children after his tragic and untimely death in 2020.

Espadín, the common name for Agave angustifolia, is the most widely cultivated agave used for mezcal in Oaxaca. Claridad Espadín Mezcal places that foundational agave at the center of a 700ml Oaxacan distilled spirit, connecting the bottle directly to Mexico’s principal mezcal-producing region.

Tobalá mezcals are some of my favorites. This wild agave varietal grows only at high altitudes, takes 12–15 years (or more) to mature, is smaller than other agaves, and is primarily wild-harvested. That makes it all the more challenging—but also all the more rewarding. This wild expression from Hedonista shows off the classic tobalá characteristics: creamy and zesty, fruity and earthy, floral and sweet, herbaceous and funky. On the nose, you're met with mango sherbet, fresh-cut garden mint, orange peel, and rose geranium. The palate brings peppery spice and sweet berries, layered over bold minerality and a rich, velvety texture—with barely a wisp of smoke. It’s a fantastic sipper, and exactly what you want from a great tobalá.

In a stunning artisanal-design blue decanter, the flavor of this Mezcal comes from the rare papalote variety of agave which grows wild in the mountains of Guerrero. Tasting notes from Clase Azul: "Color: Crystal clear with light straw-colored highlights. Body: Full bodied. Aroma: Grapefruit skin, fresh wood, rosemary, peanut oil, hints of butter and daisy flowers. Taste: Fresh wood, seaweed, lemon juice, pepper and light notes of tobacco."

I first stumbled across the Verde Momento (now called Verde Amarás) at an excellent bar called "Guilty" in Guadalajara. This city is vibrant, complex, and cosmopolitan, filled with excellent food and highbrow cocktail stops alongside old-school saloons, bad tourist traps, and well-worn corners where some of the world's finest tacos are slung. When I saw the wild label across the bar, I imagined that this must be some new boutique, ultra-limited mezcal, but when the bartender reached for it to prepare my cocktail, I realized that this might just be something more attainable. Turns out the loud labels (and they are striking) aren't the only thing shocking about this new brand. It's both affordable and delicious. The idea is to highlight Mexican artists through artisanal mezcal. Each batch will feature a set of new labels by Mexican artists, so there will eventually be hundreds of labels for Verde Momento. The brand calls itself a "tribute to agave's sexual energy, concentrated over 8 years." For $30 I'm in. Easily one of the best values in the shop and soon to be one of the best-looking bottles on your back bar. Bottle depicted is one of many different labels. We are unable to search for certain labels, so it's luck of the draw.

Product details coming soon.

San Luis Amatlán belongs to Oaxaca’s Miahuatlán district, within the mountainous Sierra Sur region. From producer Reina Sanchez, Rezpiral’s “Series 9” brings together Pulquero and Coyote agaves in an uncertified Oaxacan mezcal, highlighting both its maker and the agave diversity behind the region’s distilling traditions.

Tepextate is a regional agave name commonly associated with Agave marmorata, a species native to Mexico. Rezpiral’s Series 9 release features a distillation by Reina Sanchez of San Luis Amatlán, a community in Oaxaca’s Miahuatlán district with deep ties to traditional agave spirits.

Clay-pot distillation over direct fire is a defining requirement of mezcal’s regulated Ancestral category, distinguishing it from production using copper stills. Bozal’s Sacatoro Ancestral Reserva pairs that traditional method with Sacatoro agave, the plant that gives this Mexican mezcal its name.

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 exceptional ancestral mezcal comes from Santa Catarina Minas in Oaxaca and was crafted by Maestro Rolando Angeles, whose family has preserved traditional mezcal methods for generations. Made from wild agave Cuishe, known locally for its tall, slender growth and intense mineral driven character, this bottling captures the raw expression of one of Oaxaca’s most revered agave varieties. The agaves were harvested at full maturity after approximately eight to ten years, yielding just under four metric tons for this batch. The piñas were roasted for five days in a traditional conical earthen oven using native hardwoods, then crushed entirely by hand with machete and wooden mallets, an ancestral technique that preserves texture and depth. Fermentation took place naturally in open air oak vats with pure well water and indigenous yeasts over nine days. Distillation was carried out on March 8, 2022, in a 100 liter clay pot still, producing a spirit of remarkable clarity and mineral tension. The mezcal was then rested in glass for more than three years before bottling, allowing the flavors to integrate and soften. Only 156 bottles were produced. The nose offers fresh citrus and green vegetal notes, while the palate shows ripe fruit, subtle smoke and a persistent stony finish. A rare and contemplative mezcal best enjoyed neat.

Clase Azul’s San Luis Potosí mezcal centers on Agave salmiana, a species closely associated with the state’s high plateau. San Luis Potosí is one of Mexico’s authorized mezcal-producing regions, linking this bottling to a distinct regional agave tradition within the protected mezcal denomination.

Tequila Clase Azul, the company that brings you the beautiful painted porcelain bottles of Jalisco's finest spirit has branched out into mezcal. Not even Oaxacan mezcal, mind you, but mezcal from the Mexican state of Durango. This isn't contracted juice either; they purchased part of the actual production and registered their own NOM number (D291G). It took them two years to get this project up and running, which shows you how serious some of the bigger brands are getting about mezcal right now.

Rey Campero takes its name from the Spanish for “King of the Countryside.” Based in Candelaria Yegolé, Oaxaca, the producer carries on the Sánchez Parada family’s multigenerational mezcal-making tradition—a heritage represented here by its Chuparossa mezcal.

Ángel Angeles makes this Espadín spirit in Santa Catarina Minas, an Oaxacan community closely associated with clay-pot distillation. “Capón” refers to agave whose flowering stalk has been cut before harvest, while “ancestral” identifies a production tradition centered on labor-intensive, preindustrial methods.

Oaxaca is Mexico’s leading mezcal-producing state and a historic center of agave distillation. Calenda Artesanal Mezcal takes its name from the region’s festive calendas—colorful public processions traditionally accompanied by music and dancing—linking this 700ml bottling to a distinctive element of Oaxacan cultural life.

Hedonista is a small batch mezcal made by Maestro Gerardo "Kain" Santiago Hernandez in Santiago Matatlan. The wild harvested Karwinskii agave are hand harvested after 13-15 years before being processed in the traditional method - roasted in earthen mounds, mashed with a stone wheel, and fermented in traditional open-air wooden vats. Tastings notes from the bottler,"Flower blossom forward, with gentle notes of lychee fruit on the nose. Gentle smoke and anise spice up front, very sake-like in mid-palate. The taste is floral, with a long and balanced finish. With plum and dried fruits and a soft mouthfeel, this is an elegant mezcal. serve neat with aguachile, ceviche or a meze platter."

Madre Mezcal hails from the tiny village of San Dionisio Ocotepec. In between Chichicapam and Matatlan, the village is in the heart of Mezcal country. The Garcia Morales family has been growing agave for generations here and they make one of the most balanced and inviting mezcals we've ever come across. A blend of estate grown Espadin and wild harvest Cuishe, the agave is cooked for days over pine. After being pressed in the traditional tahona, the juice is fermented naturally over the course of nearly two weeks and distilled twice in copper potstills. Distiller José Ines Garcia Morales began with the mission of providing his friends and family with the vehicle for personal guidance and celebration, and we're happy to go on that journey with him.

Rey Campero is rooted in Candelaria Yegolé, Oaxaca, and the Sánchez family’s multigenerational mezcal-making tradition. Fusion Criolla carries the village’s name, placing its origins front and center. It belongs to Mexico’s diverse mezcal category, which, unlike tequila, permits a range of agave species.

Cuishe belongs to Agave karwinskii, a species recognized for its upright, trunk-like growth. Bozal’s Cuishe mezcal showcases this agave in an expression from Oaxaca, one of Mexico’s principal mezcal-producing states. The 200ml bottle presents this agave-specific mezcal in a smaller format.

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 mineral kick and a balanced smokiness at the end.

This is one of the most unique, traditional, and yet avante garde (in a particular fashion) tequilas in the store. Importer's notes: "The second batch from the legendary Santa Rita Fabrica uses 100% Agave Azul (Agave Tequilana), also known as Blue Weber, the only variety certified by the CRT for use in modern Tequila. Agave hearts are cooked in the same historic brick ovens the family has used since 1873, and milled with a stone tahona. Released only as a Plata, or Silver, under the designation Destilado de Agave, this bottle is both delicious and historic. One taste reveals why this distillery is consistently the most highly rated Tequila producer in Jalisco without the actual word 'Tequila' on the label."

Parejo offers a remarkable window into the distilling traditions of northern Mexico, and Bienvenido Fernández’s Maguey de Cerro is a particularly compelling example. A fifth-generation maestro vinatero, Bienvenido spent years traveling the mountains with a donkey carrying his copper still, making sotol, lechuguilla, and ensambles from the plants he encountered. This expression is an agave spirit made entirely from wild Maguey de Cerro gathered near Madera, Chihuahua, where coniferous forests meet the high desert at approximately 6,900 feet. The plants reach around 15 years of maturity before harvest. Their piñas are roasted underground with pine wood in a conical oven covered with volcanic stones, then mechanically crushed. Fermentation proceeds naturally with ambient yeasts for seven to ten days in stainless steel vessels, tombas, and pine-lined pits. The fermented material is distilled twice in a stainless steel alembic with a copper condenser, using pine wood for the first pass and gas for more precise temperature control during the second. Bienvenido adjusts the final strength with colas, the tails of the distillation, and releases receive additional rest in glass. It’s an extraordinary combination of wild mountain agave, patient production, and knowledge passed down through five generations.

This Espadín Capón from San Juan del Río in the Tlacolula Valley is a smartly conceived mezcal that bridges serious artisanal production with real world versatility. Made by sixth generation mezcalero Julio Juan using fully traditional methods, the agaves are grown at high altitude on mineral rich volcanic soils and harvested after 7 to 8 years using the capón method, where the quiote is cut before flowering to concentrate sugars in the piña. The agaves are roasted in an underground earthen pit with white oak, stone milled by a 500 kilo tahona, fermented with native yeasts in large pine vats, and double distilled in copper pot stills. Bottled at a robust 45% ABV, the profile is bright, peppery, and expressive, with aromas of fermented pineapple, palo santo, and citrus, followed by a palate that balances white chocolate richness with lime peel and eucalyptus freshness, finishing on bitter orange, charred poblano, and coffee bean. While approachable enough to enjoy neat, this mezcal truly shines in cocktails, where its structure and intensity stand up beautifully to citrus, bitters, and sweeteners without losing its agave driven core. Single origin, not a blend, and priced to deliver real value, this is a thoughtfully made Espadín that respects tradition while delivering exactly what bartenders and mezcal lovers alike are looking for in a modern, cocktail focused mezcal.

The rare Coyote release is a concentrated expression of the rugged americana sub species that grows in the hills around Tepanaltepec. These plants require long maturation and produce low yields, making the batch size especially small. After harvest, the agaves were roasted in the family’s stone lined pit using regional wood and heated river stones, then left to rest under earth and banana leaves for a three day cook that develops deep rustic flavors. Milling was performed to suit the dense fibers of Coyote and fermentation proceeded naturally in wood vats for as long as local temperatures allowed, up to fifteen days. Double distillation in clay pots produced a bold spirit shaped entirely by Rafael’s manual control of each cut. Aromas of earth, cacao shell, leather, roasted maguey, and dry forest notes lead into a palate of dark chocolate, burnt sugar, pine resin, cracked pepper, and roasted nuts. The finish is long, smoky, earthy, and powerful. A singular, collector level batch that captures the intensity of both the agave and the ancestral method.

Ultramundo is an important agroforestry project. The goal is to foster a balanced relationship with nature. They produce mezcal using agaves from a 24,000-acre ranch in Mapimí, Durango, Mexico´s Silent Zone. This area in northwestern Durango is known as a hotspot for UFO sitings, and the ranch where the wild Maguey Lamparillo is harvested is one of Mexico's most rugged and rural terrains. The agave is caponed either by hand or naturally by the animals that graze the land. At least twenty percent of the wild mature agave found are left to complete the lifecycle: going to seed and regenerating the species. Milling: By hand with an ax. Fermentation: Wild, ambient yeast in open-air, in-ground, oak-lined wells for two to four days (depending on the season). Distillation: Twice in a wood-fired copper pot with an oak wood condenser and a copper coil. This is an exceptional and delicious product of place that offers exquisite quality and unbelievable depth of flavor.

Ambrosio Martínez Blas produces this Espadín mezcal in Santiago Matatlán, an Oaxacan community renowned for its long association with mezcal production. El Samaritano carries Mexico’s regulated “artesanal” mezcal classification, distinguishing it within the denomination of origin and connecting the bottling to one of Oaxaca’s principal mezcal-making towns.

Tobasiche is a traditional Oaxacan name associated with Agave karwinskii, a species recognized for its distinctive trunk-like growth. This batch of Mezcal Vago was made by mezcalero Joel Barriga at Hacienda Tapanala in Oaxaca and bottled as a K&L exclusive, preserving clear ties to its maker, agave, and place of production.

This K&L-exclusive batch from Roland Angeles centers on Espina Negra, identified as Agave karwinskii, and comes from Santa Catarina Minas, Oaxaca. Released as uncertified mezcal, it carries a precise statement of maker, agave, batch, and origin from a village with a long-established mezcal tradition.

The García Quiroz family has produced agave spirits in Santa María Sola de Vega for three generations, relying on conical stone ovens, Montezuma wood vats, and double clay pot distillation that defines the region’s ancestral style. This small 225 liter batch was distilled by Maestro Rafael García Aragón in December 2024 using capón stage Espadín, harvested after the quiote was cut and the plant was left to continue concentrating sugars for months or years. The agaves were roasted three days over river stones and local firewood, then milled by hand or electric shredder depending on fiber resistance. Fermentation relied solely on wild yeasts in open wood vats with mountain stream water added in stages to control temperature and extraction. Distillation was performed in olla de barro with Rafael using a venencia and jícara to monitor the cuts without adjustments. The spirit opens with green agave, citrus peel, light smoke, herbs, and mineral notes. The palate is silky with candied citrus, roasted agave, pepper, mint, and stone driven freshness, finishing long and clean with subtle smoke. A precise and expressive benchmark for Sola de Vega clay pot distillation.

Espadín, the cultivated name commonly used for Agave angustifolia, is Oaxaca’s most widely planted mezcal agave. “Capón” refers to a traditional practice in which the emerging flowering stalk is cut, keeping the plant from expending its stored energy on reproduction before harvest. Claridad presents this expression in a 700ml bottle.

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.

Santiago Matatlán, in Oaxaca’s Tlacolula district, is widely recognized as a historic center of mezcal production. Mi Gusto Es “Puro Capon” is an artisanal mezcal rooted in this celebrated Oaxacan community and presented in a 750ml bottle.

This extraordinary Papalote comes from Javier Barranca, heir to the land, fabrica, and accumulated knowledge of his grandfather and mentor, the late Don Ciro Barranca. One of Javier’s first releases following Don Ciro’s passing in 2022, it was produced from capón Papalote, or Agave cupreata, grown in the neighboring community of Pantitlán. The agaves had their flowering stalks cut and were left standing for approximately two years before harvest, allowing their stored energy to concentrate within the piñas and contributing additional depth and complexity. The agaves were roasted for four to five days in a ten-ton earthen oven, rested for a day, mechanically milled, and fermented for five to seven days in ayacahuite wood vats with local spring water. The mezcal was twice distilled in 400-liter copper alembics and adjusted with puntas and colas. Bottled in April 2024 at 49% ABV, this profound continuation of the Barranca family legacy yielded just 266 bottles.

Real Minero is widely considered one of the finest mezcal producers. The Mendoza family has farmed Agave for decades but they've been distilling since the 70s and become one of Mexico's most sought after producers. Using clay pot stills, they produce one of the cleanest highest quality products around, but only about 300 liters per month so stocks are tight. It's certified organic, Oaxacan owned and absolutely delicious. Graciela Angeles Carreño heart and soul of the operation. She's a renowned mezcal expert and one of the regions most beloved champions. While she's definitely in business, she's well aware that the increased interest in Oaxacan Mezcal is both a blessing and a curse for this delicate artisanal-agricultural product and region. That is why they've taken extreme care to limit growth and expand into markets slowly while keeping quality high, instead of relying on their good name to push out product as fast as possible. The largo has a unique character that sets it apart from other Karwinski variants (like Cuishe, Madrecuishe, and Barril). It shows wild savory notes, salty spices and more pommace fruit than tropical. Very high acid and textural, it's got one of the most unique mouthfeels of any spirit, waves of flavors ripple across the palate, almost as if you'd consumed a living thing. It may not be alive, but this stuff has got a soul to spare without a doubt.

Eduardo Ángeles recognizes five distinct local forms of Agave rhodacantha collectively known in Santa Catarina Minas as Cuishe. This exceptional release combines the two best suited to cultivation: Cuishe Verde Penca Larga and Cuishe Verde Penca Corta. Once abundant around the village, rhodacantha populations have declined dramatically over the past four decades, making the preservation and cultivation of these traditional varieties increasingly important. Produced in April 2025, the mature agaves were roasted underground in a pre-Hispanic conical pit oven and twice distilled in clay pots, with the final strength adjusted exclusively through the integration of puntas and colas. Only 180 liters were produced at a formidable 49.85% ABV. Rich notes of chocolate and bright citrus frame the distinctive character of the agave, but the real attraction is the extraordinary clarity with which Ángeles captures the methods, landscape, and increasingly fragile agricultural heritage of Santa Catarina Minas.

Bicuishe is an Oaxacan name commonly used for Agave karwinskii, a tall, trunk-forming agave associated with the state’s mezcal tradition. “Capón” refers to an agave whose flowering stalk is cut before harvest, redirecting the plant’s energy after it reaches maturity. Claridad presents this expression in a 700ml bottle.