Mezcal Database

We are compiling a database of as much information as possible about mezcals including where they’re made, the distillery code aka the NOM, and a variety of other information about bottles. They can be certified or not. We have been collecting and entering information for years and know that it’s not complete but we’re not going to let the perfect get in the way of the good so here it is. Send us updates on bottles that we’ve missed and correct any errors that we’ve made.

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Label: Esperanza Reposado

Brand: Hope on Hopkins

Varietal: Blue Agave

State: South Africa

NOM: NA

Label: Revel Avila Blanco

Brand: Revel

Varietal: Blue Agave

State: Morelos

Distillations: 3

ABV: 40

Roast: Revel Spirits' piñas are thrown into a pit filled with volcanic rock from a local “active” volcano, then covered with sand and leaves. The piña bulbs are roasted for 48 hours covered, and another 24 hours uncovered. A pipe is inserted into the middle to release smoke so it’s less smoky than Mezcal.We also use new school methods (steaming), traditionally used for Tequila. Then, both the steamed and roasted piñas are blended together for the fermentation process – this makes us unique, giving us a different flavor

Label: Joven

Brand: Alacran

Varietal: Espadin

State: Oaxaca

Distillations: 2

ABV: 46

NOM: O96X

Roast: Underground oven

Crush: Tahona

Still: Copper still

Label: Wahaka Mezcal Espadín

Brand: Wahaka

Varietal: Espadin

State: Oaxaca

Distillations: 2

ABV: 40

NOM: O148X

Mezcalero: Alberto Morales

Roast: Roasted with pine in underground conical pit.

Crush: Horse drawn tahona

Still: Copper alembique

Fermentation: 10-12 day fermentation in open air pine vat with wild yeasts.

Label: Tobasiche

Brand: Lalocura

Varietal: Largo o Tobasiche (Agave karwinskii)

Distillations: 2

ABV: 47

NOM: O602X

Mezcalero: Eduardo Angeles

Roast: Underground conical oven

Still: Ollas de Barro

Vintage: June 2014

Brand: Mezcal Viejo Indecente

State: Guerrero

NOM: O253X

Brand: Vicio

Label: Mezcal Reposado con Gusano Agaves de Cortés

Brand: Agave de Cortes

Varietal: Espadin

State: Oaxaca

Distillations: 2

ABV: 43

NOM: O98X

Lot: 007-ACR

Mezcalero: Leoncio Santiago

Roast: Underground conical oven

Crush: Horse drawn tahona.

Still: Copper Alembique

Fermentation: Pine vat

Vintage: 2013

Label: Almas Rotas Brisket Pechuga

Brand: Gracias a Dios

Varietal: Espadin

State: Oaxaca

NOM: O223X

Mezcalero: Oscar Hernández

Label: San Luis del Rio

Brand: Del Maguey

NOM: O41X

Label: #9

Brand: Mezcalero

State: Oaxaca

NOM: O14X

Label: Maguey I'gok

Brand: Lágrimas de Dolores

Varietal: I'gok

State: Durango

Distillations: 2

ABV: 47

NOM: D175G

Mezcalero: Fabiola Avila

Roast: Roasted underground with encino wood

Crush: Mechanically shredded

Still: Copper alambique

Fermentation: Wild fermented in pine tanks for 4-10 days

Label: Kimo Sabe Joven

Brand: Kimo Sabe

State: Oaxaca

Distillations: Twice distilled in stainless pot stills. Also a third distillation in a copper pot still.

ABV: 43

NOM: O006X

Roast: Combination of autoclave and pit roast

Crush: Tahona and a shredder mill.

Fermentation: Cultivated natural yeast, 3-6 days

Label: Dos Jaimes Mezcal Joven

Brand: Dos Jaimes

Varietal: Espadin, Tobala, Tepextate

State: Oaxaca

ABV: 48

NOM: O120X

Lot: 01-TJ

Label: Mezcal Artesenal Joven 42%

Brand: Borrosso

Varietal: Espadín

State: Oaxaca

Distillations: 2

ABV: 42

NOM: 0522X

Mezcalero: Javier Mateo

Roast: Cooked for 5 days in a conical oven fueled by white oak.

Crush: Tahona-milled.

Still: 300L Copper Still

Fermentation: Spontaneous fermentation in open top wooden vats for 8 days.

Label: Espadin

Brand: Ánimas Mezcal

Varietal: Espadin

State: Oaxaca

Distillations: 2

NOM: O513X

Mezcalero: Leoncio Santiago Hernandez

Roast: Underground conical oven

Crush: Grinding stone

Still: Copper

Fermentation: Oak vat

Brand: Modestia Aparte

Varietal: Agave angustifolia haw.

State: Jalisco

Distillations: 2

ABV: 42

NOM: O439X

Mezcalero: Carlos Hernández

Roast: Underground conical oven

Crush: Chilean stone pulled by animal

Still: Copper

Fermentation: Pine vat

Label: Lalocura Tobasiche-Espadin

Brand: Lalocura

Varietal: Tobasiche Espadin

State: Oaxaca

Distillations: 2

ABV: 48.95

NOM: O602X

Mezcalero: Eduardo "Lalo" Angeles

Roast: Five days in conical underground pit with encino oak.

Crush: Mashed by hand with wooden bats 1n a cement trough

Still: Olla de barro clay pot stills

Fermentation: Naturally fermented in mexican cypress tanks with spring water

Vintage: February 22, 2015

Label: Fabriquero Sotol

Brand: Fabriquero Sotol

Varietal: Sotol

State: Durango

Distillations: 2

ABV: 45

Mezcalero: Héctor Jiménez

Roast: Underground stone oven.

Crush: Manually mashed

Still: Copper alambique

Fermentation: Wild yeast in concrete tanks

Label: Almas Tobala

Brand: Pierde Almas

Varietal: Tobala

NOM: O120X

Label: Nacional 1931 Tobala

Brand: Mezcal Nacional

Varietal: Tobala

State: Oaxaca

Distillations: 2

ABV: 51

NOM: O349X

Mezcalero: Celso Martinez Lopez

Roast: Underground conical oven cooked with mesquite

Crush: Horse drawn tahona

Still: Copper alambique

Fermentation: Open air pine vats fermented with wild yeast

Label: Lalocura Tobasiche

Brand: Lalocura

Varietal: Tobasiche

State: Oaxaca

Distillations: 2

ABV: 48.98

NOM: O602X

Mezcalero: Eduardo "Lalo" Angeles

Roast: Five days in conical underground pit with encino oak.

Crush: Mashed by hand with wooden bats 1n a cement trough

Still: Olla de barro clay pot stills

Fermentation: Naturally fermented in mexican cypress tanks with spring water

Vintage: April 11, 2016

Label: Santa Ana del Rio

Brand: Alipus

Varietal: Espadin

State: Oaxaca

Distillations: 2

ABV: 42%

NOM: O14X

Mezcalero: Hernández Melchor family

Roast: Underground conical oven

Crush: Chilean mill pulled by horses

Still: Copper alembic

Fermentation: Fermented naturally in tall conical, wooden tubs

Label: Tepextate

Brand: Tosba

Varietal: Tepextate

State: Oaxaca

ABV: 47.8

NOM: O164X

Mezcalero: Edgar Gónzalez Ramirez

Label: Pierde Almas Dobadaãn

Brand: Pierde Almas

Varietal: Dobadaãn

ABV: 51.4

NOM: O120X

Lot: 10-D

Brand: Bosscal

Varietal: Agave Duranguensis

State: Durango

NOM: D248G

Label: Mezcal Reposado Agave de Cortés

Brand: Agave de Cortes

Varietal: Espadin

State: Oaxaca

Distillations: 2

ABV: 43

NOM: O98X

Lot: 007-ACR

Mezcalero: Leoncio Santiago

Roast: Underground conical oven

Crush: Horse drawn tahona.

Still: Copper Alembique

Fermentation: Pine vat

Vintage: 2013

Label: San Martinero

Brand: Lalocura

Varietal: San Martinero

State: Oaxaca

Distillations: 2

ABV: 47.17

NOM: O602X

Mezcalero: Eduardo "Lalo" Angeles

Roast: Five days in conical underground pit with encino oak.

Crush: Mashed by hand with wooden bats 1n a cement trough

Still: Olla de barro clay pot stills

Fermentation: Naturally fermented in mexican cypress tanks with spring water

Vintage: June 4, 2015

Label: Tepeztate

Brand: Gracias a Dios

Varietal: Tepeztate

State: Oaxaca

Distillations: 2

ABV: 45

NOM: O223X

Lot: Lot. 02X 18 - 091

Mezcalero: Oscar Hernández

Roast: Conical stone oven

Still: 300 Liter Copper Pot Still

Fermentation: Pine Wood Tanks from 8-10 days

Label: Mardrecuixe Joven

Brand: Sabios de Luá

Varietal: Madrecuixe

State: Oaxaca

Distillations: 2

ABV: 48

NOM: O136X

Mezcalero: Don Mario Lucas y Familia

Roast: Stone lined oven

Still: Copper still

Fermentation: Oak vat

Vintage: 2013

Label: Mezcal Verde Momento

Brand: Amaras

Varietal: Espadin

ABV: 43

NOM: O239X

Mezcalero: Doroteo Garcia

Label: Alipus Durango

Brand: Alipus

Varietal: Cenizo Agave

State: Durango

Distillations: 2

NOM: O14X

Mezcalero: Rubén Solís and associates

Roast: Conical stone oven underground

Crush: Ground in a mechanical mill and with an axe

Still: Arabic wood and copper alembic

Fermentation: Natural fermentation in sabine (Montezuma Cypress) tubs

Label: Reposado

Brand: Dos Volcanes

Varietal: Tequilana Weber Azul

State: Colima

Distillations: 2

ABV: 41

NOM: NA

Mezcalero: Ernesto Granados Cardoso

Roast: Steamed in brick oven, 26 hours

Crush: Machine shredded and milled

Still: Alembique

Fermentation: 72 hours in stainless steel

Vintage: August 2014

Label: Yola Mezcal 1971

Brand: Yola

Varietal: Espadin

State: Oaxaca

ABV: 45

NOM: O36X

Label: Prolijo Artisanal Potatorum (Tobala)

Brand: Prolijo Mezcal

Varietal: Tobala

State: Oaxaca

ABV: 42

NOM: 0108X

Mezcalero: Petronilo Rosario Altamirano

Label: Añejo

Brand: Agave de Cortes

Varietal: Espadin

State: Oaxaca

Distillations: 2

ABV: 43

NOM: O98X

Lot: 014-ACA

Mezcalero: Leoncio Santiago

Roast: Underground conical oven

Crush: Horse drawn tahona.

Still: Copper Alembique

Fermentation: Pine vat

Vintage: 2013

Label: Mezcal Los Javis Joven

Brand: Mezcal Los Javis

Varietal: Espadin

Distillations: 2

ABV: 40

NOM: O134X

Mezcalero: Don Javier Mateo

Label: Mezcales de Leyenda San Luis Potosi

Brand: Mezcales de Leyenda

Varietal: Salmiana

State: San Luis Potosí

Distillations: 2

ABV: 42

NOM: D104G

Mezcalero: Juan Jose Hernandez

Roast: Cooked in a clay oven for 48 hrs, traditional to this region

Still: Distilled in a copper still with a onion top

Fermentation: Fermented in ground level cement tanks for 5 days, with airborne natural occurring yeasts

Label: La Esclava Reposado

Brand: Mezcal Real de Jalpa

Varietal: Agave Azul

State: Zacatecas

Distillations: 2

ABV: 40

NOM: Z123C

Mezcalero: Maria Teresa Rubio

Roast: Autoclave

Crush: Mechanical (Martillo)

Still: Alembique

Label: Mezcal Marques Plata

Brand: Mezcal Marques de Jaral de Berrio

Varietal: Salmiana Otto Ex Salm SSP Crassispina Trel Gentry

State: Guanajuato

Distillations: 2

ABV: 40

NOM: GT033

Mezcalero: Andres Rojas Cortez

Roast: Conic stone

Crush: Tahona

Still: Double distilled in copper

Fermentation: Inox open containers

Label: Mezcal Real de Jalpa

Brand: Mezcal Real de Jalpa

Varietal: Agave Azul

State: Zacatecas

Distillations: 2

ABV: 40

NOM: Z123C

Mezcalero: Maria Teresa Rubio

Roast: Autoclave

Crush: Mechanical (Martillo)

Still: Alembique

Label: Cementario Mezcalero

Brand: Mezcales de Leyenda

Varietal: Agave Americana sahuayensis

State: Michoacán

Distillations: 2

ABV: 48

NOM: D104G

Mezcalero: Don Guadalupe Pérez

Roast: Cooked in a conical lava rock pit for 4 days

Still: Distillation in a copper alembic still with pine wood hat

Fermentation: Ground level wooden oak tanks with all natural airborne yeasts

Vintage: 2016

Label: Pechuga

Brand: Tosba

Varietal: Espadin

State: Oaxaca

Distillations: 2

NOM: O164X

Mezcalero: Edgar Gónzalez Ramirez

Roast: Roasted in underground oven

Crush: Horse drawn tahona

Still: Alembique

Fermentation: Wood vat

Label: Corte Vetusto Ensemble

Brand: Corte Vetusto

Varietal: Madrecuixe & Cuixe (Karwinskii) and Agave Coyote (Americana var. Oaxacensis)

State: Oaxaca

Distillations: 2

ABV: 43

NOM: O363X

Mezcalero: Juan Carlos Gonzalez Diaz

Roast: Conical earthen oven

Crush: volcanic stone Tahona

Still: First distillation in a 250L copper, second distillation in an ancestral 70L clay pot still

Fermentation: natural

Label: Mezcal Artesenal Joven - 49%

Brand: Borrosso

Varietal: Espadín

State: Oaxaca

Distillations: 2

ABV: 49

NOM: 0522X

Mezcalero: Javier Mateo

Roast: Cooked for 5 days in a conical oven fueled by white oak.

Crush: Tahona-milled.

Still: Copper

Fermentation: Spontaneous fermentation in open top wooden vats for 8 days.

Label: #19

Brand: Mezcalero

Varietal: Ensamble - Cirial and wild Espadín

State: Oaxaca

ABV: 47.80

NOM: O14X

Mezcalero: Don Baltazar Cruz Gonzales

Label: San Juan

Brand: Alipus

Varietal: Espadin

State: Oaxaca

Distillations: 2

ABV: 49%

NOM: O14X

Mezcalero: Don Joel Cruz and sons

Roast: Conical underground oven

Crush: Chilean mill pulled by mules

Still: Copper alembic

Fermentation: Fermented in tall conical red oak tubs (1,500 lt) with juice and bagasse for 6 days

Label: DEL CURA

Brand: Gracias a Dios

Varietal: Espadin

State: Oaxaca

NOM: O223X

Mezcalero: Oscar Hernández

Label: San Andres

Brand: Alipus

Varietal: Espadin

State: Oaxaca

Distillations: 2

ABV: 49%

NOM: O14X

Mezcalero: Don Valente Ángel García Juárez

Roast: Conical underground oven

Crush: Electric shredder

Still: Copper alembic

Fermentation: Wood vat

Label: Abocado con gusano

Brand: 8 Víboras

State: Oaxaca

NOM: F207D

Label: Joven Espadín

Brand: 8 Víboras

Varietal: Espadín

State: Oaxaca

Distillations: 2

ABV: 45%

NOM: F207D

Label: Prolijo Artisanal Extra Anejo

Brand: Prolijo Mezcal

Varietal: Espadin

State: Oaxaca

ABV: 40

NOM: 0108X

Mezcalero: Petronilo Rosario Altamirano

Label: El Buho Pulquero

Brand: El Buho

Varietal: Pulquero

NOM: O110X

Label: Maguey Cenizo Añejo

Brand: Lágrimas de Dolores

Varietal: Cenizo

State: Durango

Distillations: 2

ABV: 40.5

NOM: D175G

Mezcalero: Fabiola Avila

Roast: Roasted underground with encino wood

Crush: Mechanically shredded

Still: Copper alambique

Fermentation: Wild fermented in pine tanks for 4-10 days

Label: Mezcales de Leyenda Guerrero

Brand: Mezcales de Leyenda

Varietal: Papalote

State: Guerrero

Distillations: 2

ABV: 45

NOM: D104G

Mezcalero: Oscar Obregon

Roast: Traditional lava rock lined underground pit for 4 days

Crush: Crushed mechanical mill

Still: Copper pot

Fermentation: Open air wooden vats for 3 days, natural yeasts

Label: Tuna Roja

Brand: Gracias a Dios

State: Oaxaca

NOM: O223X

Mezcalero: Oscar Hernández

Label: Paquera Espadin Joven

Brand: Paquera

Varietal: Espadin

State: Oaxaca

Distillations: 2

NOM: O96X

Roast: Underground oven

Crush: Tahona

Still: Copper

Fermentation: Wild fermented in oak vats

Label: Joven

Brand: El Silencio

Varietal: Mexicano, Tobasiche, Espadín

State: Oaxaca

NOM: O171X

Mezcalero: Pedro Hernández

Label: Olla de Barro Ensemble

Brand: Vago

State: Oaxaca

Distillations: 2

NOM: O188X

Mezcalero: Salomon Rey Rodriguez

Still: Clay pot

Label: Montelobos Mezcal Joven

Brand: Montelobos

Varietal: Espadin

State: Oaxaca

Distillations: 2

ABV: 43

NOM: O156X

Mezcalero: Abel & Cuautehmoc Lopez Mateos under the direction of Ivan Saldana

Roast: Underground conical oven

Crush: Horse drawn tahona

Still: Copper alambique

Fermentation: Wild yeast

Label: Papalometl

Brand: Ánimas Mezcal

Varietal: Papalometl

State: Oaxaca

Distillations: 2

NOM: O513X

Mezcalero: Romualdo Martínez

Roast: Underground conical oven

Crush: Grinding stone

Still: Copper

Fermentation: Oak vat

Label: Cupreata

Brand: Amaras

Varietal: Cupreata

State: Oaxaca

NOM: O239X

Label: Mezcales de Leyenda Durango

Brand: Mezcales de Leyenda

Varietal: Agave durangensis

State: Durango

Distillations: 2

ABV: 42

NOM: D104G

Mezcalero: Alejandro Gamiz

Roast: Underground conical oven

Still: Stainless steel

Fermentation: Wild fermented for three days

Vintage: 2013

Label: El Meteoro Espadin

Brand: Mezcal Meteoro

Varietal: Espadin

State: Oaxaca

Distillations: 2

NOM: O72X

Mezcalero: Petronilo Rosario Altamirano

Roast: Earthen pit oven for over a week.

Crush: Mule pulled tahona.

Still: Copper pot

Fermentation: In wood vats for "a couple of weeks"

Label: Maguey Masparillo

Brand: Lágrimas de Dolores

Varietal: Masparillo

State: Durango

ABV: 47

NOM: D175G

Mezcalero: Familia de La Cruz and Maximinio Flores

Roast: Cooked in an underground oven with mesquite wood

Crush: Hand crushed

Still: Distilled in an alambique viejo, with a copper base and wooden hood.

Fermentation: Wild fermented in pine tanks for 4-10 days

Label: Maguey Castilla

Brand: Lágrimas de Dolores

Varietal: Castilla

State: Durango

Distillations: 2

ABV: 47

NOM: D175G

Mezcalero: Fabiola Avila

Roast: Roasted underground with encino wood

Crush: Mechanically shredded

Still: Copper alambique

Fermentation: Wild fermented in pine tanks for 4-10 days

Label: Tequilana Weber

Brand: Pierde Almas

Varietal: Tequilana Weber

NOM: O120X

Label: Dia Noche Gold

Brand: Dia Noche

Varietal: Blue Agave

State: South Africa

NOM: NA

Label: Grandes Leyendas

Brand: Mezcales de Leyenda

Varietal: Agave papalote

State: Guerrero

Distillations: 2

ABV: 47

NOM: D104G

Mezcalero: Don Anastacio

Crush: Crushing, by hand with a club in a wooden canoe made of a fig trees

Still: copper metal pot with an oak hat

Fermentation: small oak wooden vats

Brand: Bendición

Varietal: Espadin

State: Oaxaca

ABV: 38

NOM: O212X

Crush: Tahona

Still: Copper

Fermentation: Juniper vat

Label: Paquera Espadin Barril Blend

Brand: Paquera

Varietal: Espadin 80 / Barril 20

State: Oaxaca

Distillations: 2

NOM: O96X

Roast: Underground oven

Crush: Tahona

Still: Copper

Fermentation: Wild fermented in oak vats

Label: Joven

Brand: Agave de Cortes

Varietal: Espadín

State: Oaxaca

Distillations: 2

ABV: 43

NOM: O98X

Lot: 010-ACJ

Mezcalero: Leoncio Santiago

Roast: Underground oven

Crush: Tahona

Still: Alembique

Fermentation: Natural fermentation in pine

Vintage: 2013

Label: Reposado

Brand: Los Cuerudos

Varietal: Espadin

State: Oaxaca

Distillations: 2

ABV: 42

NOM: O108X

Mezcalero: Petronilo Rosario Altamirano

Roast: Underground conical oven

Crush: Tahona

Still: Copper alambique

Fermentation: Open wooden barrels

Label: El Buho Especial Tepextate

Brand: El Buho

Varietal: Tepextate

State: Oaxaca

Distillations: 2

ABV: 48

NOM: O110X

Mezcalero: Octavio Jimenez Monterroza

Roast: 1 week in open pit stone-lined oven

Crush: tahona stone

Still: copper

Fermentation: air borne yeast in pine vats

Label: Wahaka Mezcal Ensemble

Brand: Wahaka

Varietal: 50% Espadin, 25% Madrecuixe, 25% Tobala

State: Oaxaca

Distillations: 2

ABV: 40

NOM: O148X

Mezcalero: Alberto Morales

Roast: Roasted with pine in underground conical pit.

Crush: Horse drawn tahona

Still: Copper alembique

Fermentation: 10-12 day fermentation in open air pine vat with wild yeasts.

Label: Aztecali Reposado

Brand: Mezcal Real de Jalpa

Varietal: Agave Azul

State: Zacatecas

Distillations: 2

ABV: 40

NOM: Z123C

Mezcalero: Maria Teresa Rubio

Roast: Autoclave

Crush: Mechanical (Martillo)

Still: Alembique

Label: Prolijo Artisanal Blanco

Brand: Prolijo Mezcal

Varietal: Espadin

State: Oaxaca

ABV: 45

NOM: 0108X

Mezcalero: Petronilo Rosario Altamirano

Label: Espadin

Brand: Gracias a Dios

Varietal: Espadin

State: Oaxaca

Distillations: 2

ABV: 45

NOM: O223X

Lot: Lot. 06E 18 - 1634

Mezcalero: Oscar Hernández

Roast: Conical stone oven

Still: 300 Liter Copper Pot Still

Fermentation: Pine Wood Tanks from 8-10 days

Label: San Andres Ensemble

Brand: Alipus

Varietal: 80% Espadín / 20% Bicuixe

State: Oaxaca

Distillations: 2

ABV: 47.2%

NOM: O14X

Mezcalero: Don Valente Ángel García Juárez

Label: La Niña del Mezcal Bacanora

Brand: La Ninã del Mezcal

Varietal: Agave yaquiana

State: Sonora

NOM: O170X

Lot: B001

Label: No. 1 Espadin

Brand: Bruxo

Varietal: Espadin

Distillations: 2

ABV: 40

NOM: O184X

Lot: BN-01

Mezcalero: Lucio Morales López

Roast: Underground conical oven

Crush: Horse drawn tahona.

Still: Copper

Fermentation: Juniper vat

Label: Special Bottling #2

Brand: Mezcalero

Varietal: Dobadaan

State: Oaxaca

ABV: 48.76

NOM: O14X

Mezcalero: Don Valente Ángel García Juárez

Vintage: March 2016

Label: Bicuixe & Espadín

Brand: Mezcal Buen Viaje

Varietal: Bicuixe, Espadin

State: Oaxaca

ABV: 51

NOM: O155X

Roast: Underground oven

Still: Alembique

Fermentation: "Fermentación Natural"

Vintage: 2013

Label: Cuixe

Brand: Vago

Varietal: Cuixe 90%, Espadin 10%

State: Oaxaca

Distillations: 2

NOM: O188X

Mezcalero: Aquilino Garcia Lopez

Label: Mezcal Joven

Brand: 3 Pueblos

State: Zacatecas

ABV: 40

NOM: Z133C

Label: Cenizo Joven

Brand: Lágrimas de Dolores

Varietal: Cenizo

State: Durango

Distillations: 2

ABV: 45

NOM: D175G

Mezcalero: Fabiola Avila

Roast: Roasted underground with encino wood

Crush: Mechanically shredded

Still: Copper alambique

Fermentation: Wild fermented in pine tanks for 4-10 days

Label: Mezcal Artesenal Mal Bien

Brand: Mezcal Malbien

Varietal: Espadin

State: Oaxaca

Distillations: 2

ABV: 45.7

NOM: O601X

Mezcalero: Juan Hernandez Mendez

Roast: Five day roast in pre-hispanic oven.

Crush: Tahona

Still: 280 liter copper pot still

Fermentation: Oak vat

Vintage: September 18, 2017

Label: Añejo

Brand: Beneva

Label: Cenizo Colonial

Brand: Lágrimas de Dolores

Varietal: Cenizo

State: Durango

Distillations: 2

ABV: 41

NOM: D175G

Mezcalero: Fabiola Avila

Roast: Roasted underground with encino wood

Crush: Mechanically shredded

Still: Copper alambique

Fermentation: Wild fermented in pine tanks for 4-10 days

Label: Mezcal Joven

Brand: Los Nahuales

Varietal: Espadín

State: Oaxaca

Distillations: 2

ABV: 47

NOM: O14X

Mezcalero: Hector Vasquez de Abarca and Karina Abad Rojas

Roast: Roasted for 3 days in an underground oven fueled by mesquite

Crush: Egyptian stone mill.

Still: Copper pot stills.

Fermentation: Natural fermentation for 1-2 weeks in 300 gallon wooden vats.

Label: Wahaka Espadin Botaniko

Brand: Wahaka

Varietal: Espadin

State: Oaxaca

Distillations: 2

ABV: 45

NOM: O148X

Mezcalero: Alberto Morales

Label: Oaxaca

Brand: Derrumbes

Varietal: Espadin

State: Oaxaca

ABV: 48

NOM: F283D

Roast: Underground oven

Still: Copper pot

Label: Kimo Sabe Añejo

Brand: Kimo Sabe

Distillations: Twice distilled in stainless pot stills. Also a third distillation in a copper pot still.

ABV: 41.5

NOM: O006X

Roast: Combination of autoclave and pit roast

Crush: Tahona and a shredder mill.

Fermentation: Cultivated natural yeast, 3-6 days

Label: Arroqueño

Brand: Mezcal Buen Viaje

Varietal: Arroqueño

State: Oaxaca

ABV: 48

NOM: O155X

Label: Vino de Mezcal - Tepextate

Brand: Del Maguey

Varietal: Tepeztate

NOM: O41X

Label: Dios Niño Espejo Negro

Brand: Dios Niño

Varietal: Joven

State: Oaxaca

Distillations: 2

ABV: 48

Lot: 04

Mezcalero: Joel Santiago Hernandez

Still: Copper

Fermentation: In madera wood

Vintage: 2014?

Label: El Buho Mango

Brand: El Buho

NOM: O110X

Label: Donají Joven Olla de Barro

Brand: Tradicion Chagoya

Varietal: Espadin

State: Oaxaca

Distillations: 2

ABV: 46

NOM: O108X

Mezcalero: Abel Quiroz

Roast: Underground conical stone oven

Crush: Hand crushed with wooden mallet

Still: Clay pot "olla de barro"

Fermentation: In wood tanks

Label: #17

Brand: Mezcalero

Varietal: Cultivated espadín, agave de lumbre

State: Oaxaca

ABV: 48

NOM: O14X

Mezcalero: Cirilo Hernández

Vintage: March 2014

Label: Reposado

Brand: Mijes

NOM: O21X

Label: El Buho Ensamble No 1

Brand: El Buho

Varietal: Arroqueno, Barril, Coyote, Cuishe,

State: Oaxaca

Distillations: 2

ABV: 50

NOM: O110X

Lot: 01/ENS

Mezcalero: Rested in plastic for 7 months

Roast: 7 days in a stone oven

Crush: Horse-drawn tahona

Still: Copper stills

Fermentation: 7 days in pine vats

Vintage: 2018

Label: Receta Inicial

Brand: Bruxo

Varietal: Espadin

Distillations: 2

ABV: 37

NOM: O184X

Mezcalero: Lucio Morales López

Roast: Underground conical oven

Crush: Horse drawn tahona.

Still: Copper

Fermentation: Juniper vat

Label: Guerrero

Brand: Mayalen

Varietal: Cupreata

State: Guerrero

Distillations: 2

ABV: 54

NOM: G169R

Mezcalero: José Morales Uribe

Roast: Earthen, Stone Oven

Crush: Tahona

Still: Copper bell

Fermentation: Aged wooden barrels

Label: Reposado Don Antonio Aguilar

Brand: Don Antonio Aguilar

Varietal: Blue Agave

State: Zacatecas

Distillations: 2

ABV: 40

NOM: Z123C

Mezcalero: Maria Teresa Rubio

Roast: Autoclave

Crush: Mechanical (Martillo)

Still: Alembique

Label: Montelobos Mezcal Pechuga

Brand: Montelobos

Varietal: Espadin

State: Oaxaca

Distillations: 2

NOM: O156X

Mezcalero: Abel & Cuautehmoc Lopez Mateos under the direction of Ivan Saldana

Roast: Underground conical oven

Crush: Horse drawn tahona

Still: Copper alambique

Fermentation: Wild yeast

Label: Corte Vetusto Tobala

Brand: Corte Vetusto

Varietal: Tobala

State: Oaxaca

Distillations: 2

ABV: 42

NOM: O363X

Mezcalero: Juan Carlos Gonzalez Diaz

Roast: Conical earthen oven

Crush: volcanic stone Tahona

Still: First distillation in a 250L copper, second distillation in an ancestral 70L clay pot still

Fermentation: natural

Label: Blanco

Brand: Beneva

Label: Joven

Brand: Los Cuerudos

Varietal: Espadin

State: Oaxaca

Distillations: 2

ABV: 42

NOM: O108X

Mezcalero: Petronilo Rosario Altamirano

Roast: Underground conical oven

Crush: Tahona

Still: Copper alambique

Fermentation: Open wooden barrels

Label: Michoacan

Brand: Derrumbes

Varietal: Cupreata, Cenizo

State: Michoacán

ABV: 46

NOM: F283D

Roast: Underground oven

Still: Filippino

Fermentation: Underground tanks linked with pine.

Label: Tobala

Brand: Mezcal Buen Viaje

Varietal: tobala

State: Oaxaca

ABV: 48

NOM: O155X

Label: Corte Vetusto Espadin

Brand: Corte Vetusto

Varietal: Espadin

State: Oaxaca

Distillations: 2

ABV: 45

NOM: O363X

Mezcalero: Juan Carlos Gonzalez Diaz

Roast: Conical earthen oven

Crush: volcanic stone Tahona

Still: Double distilled in small 250L copper pot stills

Fermentation: natural

Label: Ome Sur

Brand: OME

Varietal: Espadin

State: Oaxaca

NOM: O170X

Label: Extra Añejo

Brand: Agave de Cortes

Varietal: Espadin

State: Oaxaca

Distillations: 2

ABV: 43

NOM: O98X

Lot: 014-ACA

Mezcalero: Leoncio Santiago

Roast: Underground conical oven

Crush: Horse drawn tahona.

Still: Copper Alembique

Fermentation: Pine vat

Vintage: 2013

Label: Leonista Blanco

Brand: Leonista

Varietal: Karoo

State: South Africa

ABV: 43

NOM: NA

Roast: Above ground wood fired oven.

Crush: Stone wheel crushed

Still: Copper alembique

Label: San Jose Rio Minas

Brand: Del Maguey

NOM: O41X

Label: Ibérico

Brand: Del Maguey

Varietal: Espadin

State: Oaxaca

ABV: 49

NOM: O41X

Lot: Lot SCM 135

Mezcalero: Florencio “Don Lencho” Laureano Carlos Sarmiento & Luis Carlos Vazquez

Crush: By hand

Label: Reposado

Brand: 8 Víboras

State: Oaxaca

NOM: F207D

Label: Mezcal Clase Azul

Brand: Clase Azul

Varietal: Cenizo

State: Oaxaca

NOM: D291G

Mezcalero: Arturo Lomeli

Label: Dia Noche Gingerbread

Brand: Dia Noche

Varietal: Blue Agave

State: South Africa

NOM: NA

Label: Kimo Sabe Reposado

Brand: Kimo Sabe

Distillations: Twice distilled in stainless pot stills. Also a third distillation in a copper pot still.

ABV: 41.5

NOM: O006X

Roast: Combination of autoclave and pit roast

Crush: Tahona and a shredder mill.

Fermentation: Cultivated natural yeast, 3-6 days

Label: Mezcal Añejo

Brand: 3 Pueblos

State: Zacatecas

ABV: 40

NOM: Z133C

Label: Chichicapa

Brand: Del Maguey

NOM: O41X

Label: A.M.A Zacate Limón

Brand: Alacran

Varietal: Espadin

State: Oaxaca

Distillations: 2

ABV: 36

NOM: O96X

Roast: Underground oven

Crush: Tahona

Still: Copper still

Label: Blanco

Brand: Scorpion

NOM: O19X

Label: Wahaka Mezcal Tobalá

Brand: Wahaka

Varietal: Tobala

State: Oaxaca

Distillations: 2

ABV: 42

NOM: O148X

Mezcalero: Alberto Morales

Roast: Roasted with pine in underground conical pit.

Crush: Horse drawn tahona

Still: Copper alembique

Fermentation: 10-12 day fermentation in open air pine vat with wild yeasts.

Label: El Buho Especial Jabali

Brand: El Buho

Varietal: Jabali

State: Oaxaca

Distillations: 4

ABV: 50

NOM: O110X

Lot: 02/JAB

Mezcalero: Octavio Jimenez Monterroza

Roast: 1 week in open pit stone-lined oven

Crush: Horse drawn tahona.

Still: copper

Fermentation: 10 days with air borne yeast in pine vats

Vintage: April 2018

Label: Mezcal Reposado

Brand: 3 Pueblos

State: Zacatecas

ABV: 40

NOM: Z133C

Label: San Luis

Brand: Alipus

Varietal: Espadin

State: Oaxaca

Distillations: 2

ABV: 48%

NOM: O14X

Mezcalero: Don Baltazar Cruz Gómez

Roast: Underground conical oven

Crush: Chilean mill pulled by mules

Still: Copper alembic

Fermentation: Natural fermentation 1500 lt. conical pinewood tubs

Label: Nacional 1938 Ensemble

Brand: Mezcal Nacional

Varietal: 50 espadin 50 Cirial

State: Oaxaca

Distillations: 2

ABV: 46.2

NOM: O349X

Mezcalero: Celso Martinez Lopez

Roast: Underground conical oven cooked with mesquite

Crush: Horse drawn tahona

Still: Copper alambique

Fermentation: Open air pine vats fermented with wild yeast

Label: Mexicano

Brand: Vago

Varietal: Mexicano

State: Oaxaca

Distillations: 2

NOM: O188X

Mezcalero: Aquilino Garcia Lopez

Label: Madrecuixe

Brand: Mezcal Buen Viaje

Varietal: Madrecuixe

State: Oaxaca

ABV: 48

NOM: O155X

Label: Espadin Agave Silver

Brand: Scorpion

Varietal: Espadin

NOM: O19X

Vintage: 2005

Label: Lalocura Tobala

Brand: Lalocura

Varietal: Tobala

State: Oaxaca

Distillations: 2

ABV: 49.07

NOM: O602X

Mezcalero: Eduardo "Lalo" Angeles

Roast: Five days in conical underground pit with encino oak.

Crush: Mashed by hand with wooden bats 1n a cement trough

Still: Olla de barro clay pot stills

Fermentation: Naturally fermented in mexican cypress tanks with spring water

Vintage: March 9, 2015

Label: #4

Brand: Mezcalero

State: Oaxaca

NOM: O14X

Label: San Martinero

Brand: Lalocura

Varietal: Barrilo San Martinero (Agave Sp)

Distillations: 2

ABV: 47

NOM: O602X

Mezcalero: Eduardo Angeles

Roast: Underground conical oven

Still: Ollas de Barro

Vintage: August 2016

Label: Sangremal Mezcal

Brand: Sangremal

Varietal: Espadin

NOM: F199D

Label: #7

Brand: Mezcalero

State: Oaxaca

NOM: O14X

Label: Special No. 1

Brand: Los Nahuales

Varietal: 41.3% wild cuishe Agave karwinskii and 58.7% Sierrudo, a type of Agave americano

State: Oaxaca

ABV: 48

NOM: O14X

Mezcalero: Karina Abad

Vintage: April/May 2015

Label: Aphrodisiac

Brand: Mezcal Marcavidas

Varietal: Espadin

State: Oaxaca

NOM: O265X

Label: Hacienda de Chihuahua Plata

Brand: Sotol Hacienda de Chihuahua

Varietal: Sotol

State: Chihuahua

NOM: 159

Label: Ome Norte

Brand: OME

Varietal: Espadin

State: Sonora

Distillations: 2

NOM: O170X

Label: Mezcal Blanco Cuanax

Brand: Cuanax Mezcal

Varietal: Espadin

State: Guanajuato

ABV: 40

Roast: Conic stone

Crush: By hand and mechanically

Still: Copper alembique

Label: Dios Niño Espadín

Brand: Dios Niño

Varietal: Espadin

State: Oaxaca

Distillations: 2

ABV: 40

Roast: Roasted in a stone oven.

Still: Copper alembique

Fermentation: Fermented in wood.

Label: Dios Niño Espadín 48%

Brand: Dios Niño

Varietal: Espadin

State: Oaxaca

Distillations: 2

ABV: 48

Roast: Roasted in a stone oven.

Still: Copper alembique

Fermentation: Fermented in wood.

Label: Alipus Jalisco

Brand: Alipus

Varietal: Lechuguilla Agave

State: Jalisco

Distillations: 1

NOM: O14X

Mezcalero: Antonio Mejía Leyva

Roast: Stone oven

Crush: Mallet

Still: Steel and copper alembic

Fermentation: Natural fermentation

Label: El Buho Cuishe

Brand: El Buho

Varietal: Cuishe

NOM: O110X

Label: Sotol La Higuera Wheeleri

Brand: La Higuera Sotol

Varietal: Sotol

State: Chihuahua

ABV: 50

Mezcalero: Gerardo Ruelas

Label: Joven Tobala

Brand: Los Cuerudos

Varietal: Tobala

State: Oaxaca

Distillations: 2

ABV: 42

NOM: O108X

Mezcalero: Petronilo Rosario Altamirano

Roast: Underground conical oven

Crush: Tahona

Still: Copper alambique

Fermentation: Open wooden barrels

Label: Joven

Brand: Bosscal

Varietal: Cenizo

State: Durango

NOM: D248G

Label: Mezcales de Leyenda Zacatecas

Brand: Mezcales de Leyenda

State: Zacatecas

NOM: D104G

Label: Wahaka Mezcal Tepeztate

Brand: Wahaka

Varietal: Tepeztate

State: Oaxaca

Distillations: 3

ABV: 45

NOM: O148X

Mezcalero: Alberto Morales

Label: Montelobos Mezcal Tobala

Brand: Montelobos

Varietal: Tobala

State: Puebla

Distillations: 2

ABV: 46.8

NOM: O156X

Mezcalero: Don Aaron Alva under the direction of Ivan Saldana

Roast: Underground conical oven

Crush: Horse drawn tahona

Still: Copper alambique

Fermentation: Wild yeast

Label: #8

Brand: Mezcalero

State: Oaxaca

NOM: O14X

Brand: Koch

Mezcalero: Pedro Hernandez

Label: Mezcalito Pal Alma Iguana

Brand: Almamezcalera

Varietal: Espadilla

State: Puebla

Distillations: 2

NOM: Various

Still: Filipino still with clay bottom, wooden top

Label: Lalocura Espadín

Brand: Lalocura

Varietal: Espadin

State: Oaxaca

Distillations: 2

ABV: 49.4

NOM: O602X

Mezcalero: Eduardo "Lalo" Angeles

Roast: Five days in conical underground pit with encino oak.

Crush: Mashed by hand with wooden bats 1n a cement trough

Still: Olla de barro clay pot stills

Fermentation: Naturally fermented in mexican cypress tanks with spring water

Vintage: December 31, 2014

Label: El Buho Espadin

Brand: El Buho

Varietal: Espadin

State: Oaxaca

Distillations: 2

ABV: 47

NOM: O110X

Mezcalero: Octavio Jimenez Monterroza

Roast: 1 week in open pit stone-lined oven

Crush: tahona stone

Still: copper

Fermentation: air borne yeast in pine vats

Label: Santo Cuviso Bacanora

Brand: Santo Cuviso

Varietal: Espadin

State: Sonora

Distillations: 2

ABV: 45

NOM: 168

Mezcalero: Manuel "El Toro" Chacón

Roast: Underground stone oven.

Crush: Mechanical crush

Still: Copper alambique

Fermentation: Wild yeast, 6-12 days in plastic tanks

Label: Alipús Tío Jesús

Brand: Alipus

Varietal: 80% Espadín / 20% Arroqueño

State: Oaxaca

Distillations: 2

ABV: 48.7%

NOM: O14X

Mezcalero: Jesús Ríos

Roast: Roasted in a conical underground oven

Crush: Milled with mallets on wooden throughs

Still: Clay pot

Fermentation: Natural fermentation in cylindrical wooden tubs.

Label: No. 3 Barril

Brand: Bruxo

Varietal: Barril

Distillations: 2

ABV: 46

NOM: O184X

Lot: N0243C

Mezcalero: Cåndido Reyes

Roast: Underground conical oven

Crush: Horse drawn tahona.

Still: Copper

Fermentation: Juniper vat

Label: Blanco

Brand: Mijes

NOM: O21X

Label: Prolijo Artisanal Reposado

Brand: Prolijo Mezcal

Varietal: Espadin

State: Oaxaca

NOM: 0108X

Mezcalero: Petronilo Rosario Altamirano

Label: Cuishe

Brand: Lalocura

Varietal: Cuishe o Mexicano (Agave americana)

Distillations: 2

ABV: 47.7

NOM: O602X

Mezcalero: Eduardo Angeles

Roast: Underground conical oven

Still: Ollas de Barro

Vintage: March 2016

Label: Mezcales de Leyenda Puebla

Brand: Mezcales de Leyenda

Varietal: Tobala

State: Puebla

Distillations: 2

ABV: 48

NOM: D104G

Mezcalero: Don Federico Valentin Alva Ibañez

Roast: Cooked in a lava rock line pit for 3 days

Crush: Crushed in a mechanical shredder

Still: Copper alamebic still

Fermentation: 5 days in regional oak tanks

Label: Montelobos Mezcal Ensemble

Brand: Montelobos

Varietal: Papalote, Espadín, Tobala

State: Puebla

Distillations: 2

ABV: 45.3

NOM: O156X

Lot: LC6469

Mezcalero: Don Aaron Alva under the direction of Ivan Saldana

Roast: Underground conical oven

Crush: Horse drawn tahona

Still: Copper alambique

Fermentation: Wild yeast

Label: Dios Niño Madrecuixe

Brand: Dios Niño

Varietal: Madrecuixe

State: Oaxaca

Distillations: 2

ABV: 51

Roast: Roasted in a stone oven.

Still: Copper alembique

Fermentation: Fermented in wood.

Label: Se Busca Joven

Brand: Se Busca

Varietal: Espadin

State: Oaxaca

ABV: 40

Mezcalero: Rodolfo and Mary Lopez Sosa

Label: Tobala

Brand: Tosba

Varietal: Tobala

State: Oaxaca

Distillations: 2

NOM: O164X

Mezcalero: Edgar Gónzalez Ramirez

Roast: Roasted in underground oven

Crush: Horse drawn tahona

Still: Alembique

Fermentation: Wood vat

Brand: El Malpais

Varietal: Agave Duranguensis

NOM: D70G

Label: Reposado

Brand: Mezcal Real de Jalpa

Varietal: Tequiliana Weber

State: Durango

NOM: Z123C

Label: Revel Avila Añejo

Brand: Revel

Varietal: Blue Agave

State: Morelos

Distillations: 3

ABV: 48

Roast: Revel Spirits' piñas are thrown into a pit filled with volcanic rock from a local “active” volcano, then covered with sand and leaves. The piña bulbs are roasted for 48 hours covered, and another 24 hours uncovered. A pipe is inserted into the middle to release smoke so it’s less smoky than Mezcal.We also use new school methods (steaming), traditionally used for Tequila. Then, both the steamed and roasted piñas are blended together for the fermentation process – this makes us unique, giving us a different flavor

Label: Mezcal Joven

Brand: Sabios de Luá

Varietal: Espadin

State: Oaxaca

Distillations: 2

ABV: 45

NOM: O136X

Lot: 1

Mezcalero: Don Mario Lucas y Familia

Roast: Stone lined oven

Still: Copper still

Fermentation: Oak vat

Vintage: 2012

Label: Villasuso Mezcal Joven

Brand: Mezcal Villasuso

Varietal: Salmiana

State: Guanajuato

Distillations: 2

ABV: 40

Mezcalero: Juan Pedro Valdes

Roast: Conic stone

Crush: Tahona

Still: Double distilled in copper

Label: Mezcal Marques Reposado

Brand: Mezcal Marques de Jaral de Berrio

Varietal: Salmiana Otto Ex Salm SSP Crassispina Trel Gentry

State: Guanajuato

Distillations: 2

ABV: 40

NOM: GT033

Mezcalero: Andres Rojas Cortez

Roast: Conic stone

Crush: Tahona

Still: Double distilled in copper

Fermentation: Inox open containers

Label: Cuishe

Brand: Lalocura

Varietal: Barril

State: Oaxaca

Distillations: 2

ABV: 47.78

NOM: O602X

Mezcalero: Eduardo "Lalo" Angeles

Roast: Five days in conical underground pit with encino oak.

Crush: Mashed by hand with wooden bats 1n a cement trough

Still: Olla de barro clay pot stills

Fermentation: Naturally fermented in mexican cypress tanks with spring water

Vintage: April 10, 2015

Label: Wahaka Mezcal Jabali

Brand: Wahaka

Varietal: Jabali

State: Oaxaca

Distillations: 3

ABV: 47

NOM: O148X

Mezcalero: Alberto Morales

Label: Espadín

Brand: Lalocura

Varietal: Espadin (Agave Angustifolia Haw)

Distillations: 2

ABV: 49

NOM: O602X

Mezcalero: Eduardo Angeles

Roast: Underground conical oven

Still: Ollas de Barro

Vintage: November 2016

Label: Espadin Papalometl

Brand: Ánimas Mezcal

Varietal: Espadin / Papalotmetl

State: Oaxaca

Distillations: 2

NOM: O513X

Mezcalero: Germán González

Roast: Underground conical oven

Crush: Grinding stone

Still: Copper

Fermentation: Oak vat

Label: Raicilla Sierra de Jalisco

Brand: Raicilla Venenosa

Varietal: Agave maximiliana

State: Jalisco

Distillations: 1

ABV: 42

Lot: RSO-008

Mezcalero: Don Ruben Peña Fuentes

Roast: Adobe oven

Still: Arabic-Philippino Still

Fermentation: 200 Liter vats

Vintage: 2014

Label: Wahaka Mezcal Guajolote con Fruta

Brand: Wahaka

Varietal: Espadin

State: Oaxaca

Distillations: 2

ABV: 46

NOM: O148X

Mezcalero: Alberto Morales

Label: Dos Hombres Joven

Brand: Dos Hombres

Varietal: Espadin

State: Oaxaca

NOM: O637X

Label: Mezcales de Leyenda Oaxaca

Brand: Mezcales de Leyenda

Varietal: Espadin

State: Oaxaca

Distillations: 2

ABV: 42

NOM: D104G

Mezcalero: Saul Martinez

Roast: Traditional conical lava rock pit for 3 days

Crush: Crushed by horse drawn stone tahona

Still: Copper still

Fermentation: Natural in open air wooden oak vats for 3 days

Label: Mezcal Jaral de Berrio

Brand: Mezcal Marques de Jaral de Berrio

Varietal: Salmiana Otto Ex Salm SSP Crassispina Trel Gentry

State: Guanajuato

Distillations: 2

ABV: 36-40

NOM: GT033

Mezcalero: Andres Rojas Cortez

Roast: Conic stone

Crush: Tahona

Still: Double distilled in copper

Fermentation: Inox open containers

Label: Almas La Purtita

Brand: Pierde Almas

Varietal: Espadin

State: Oaxaca

ABV: 40

NOM: O120X

Mezcalero: Rodolfo Hernandez

Label: San Baltazar Guelavila

Brand: Alipus

Varietal: Espadin

State: Oaxaca

Distillations: 2

ABV: 49%

NOM: O14X

Mezcalero: Don Cosme Hernández and Cirilo Hernandez

Roast: Conical underground oven

Crush: Chilean mill pulled by horses

Still: Copper alembic

Brand: Don Cuco Sotol

Varietal: Sotol

State: Durango

NOM: 159

Label: Machetazo Joven

Brand: Machetazo

Varietal: Cupreata

State: Guerrero

Distillations: 2

ABV: 40

NOM: G169R

Mezcalero: José Morales Uribe

Roast: Earthen, Stone Oven

Crush: Egyptian mill

Still: Copper bell

Fermentation: Wooden barrels

Label: No. 5

Brand: Bruxo

NOM: O184X

Label: Espadin

Brand: Vago

Varietal: Espadin

State: Oaxaca

Distillations: 2

NOM: O188X

Mezcalero: Aquilino Garcia Lopez

Label: Alipús Tío Félix

Brand: Alipus

Varietal: 80% Espadín / 20% Arroqueño

State: Oaxaca

Distillations: 2

ABV: 48.7%

NOM: O14X

Mezcalero: Don Félix García

Roast: Roasted in a conical underground oven.

Crush: Milled with mallets on wooden throughs.

Still: Clay pots

Fermentation: Natural fermentation in cylindrical wooden tubs.

Label: Wahaka Mezcal Madre-Cuishe

Brand: Wahaka

Varietal: Madrecuixe

State: Oaxaca

Distillations: 2

ABV: 42

NOM: O148X

Mezcalero: Alberto Morales

Roast: Roasted with pine in underground conical pit.

Crush: Horse drawn tahona

Still: Copper alembique

Fermentation: 10-12 day fermentation in open air pine vat with wild yeasts.

Label: Cuixe

Brand: Gracias a Dios

Varietal: Cuixe

State: Oaxaca

Distillations: 2

ABV: 45

NOM: O223X

Lot: LOT. 01c 18 - 229

Mezcalero: Oscar Hernández

Roast: Conical stone oven

Still: Copper Pot Still

Fermentation: Pine Wood Tanks from 8-10 days

Label: Espadin Especial

Brand: Del Maguey

Varietal: Espadin

NOM: O41X

Label: A.M.A Huichol

Brand: Alacran

Varietal: Espadin

State: Oaxaca

Distillations: 2

ABV: 46

NOM: O96X

Roast: Underground oven

Crush: Tahona

Still: Copper still

Label: Espadin

Brand: El Silencio

Varietal: Espadin

State: Oaxaca

ABV: 43

NOM: O171X

Lot: 1118

Mezcalero: Pedro Hernández

Label: Minero

Brand: Del Maguey

Varietal: Espadin

NOM: O41X

Lot: SCM-104

Label: Extra Añejo

Brand: Scorpion

NOM: O19X

Label: Sierra Negra

Brand: Vago

Varietal: Sierra Negra

State: Oaxaca

Distillations: 2

ABV: 51.3

NOM: O188X

Lot: A-07-SN-08

Mezcalero: Aquilino Garcia

Roast: Roasted underground in a conical oven for four days.

Crush: Crushed by tahona.

Still: 250 liter coper still

Fermentation: Fermented for five days in pine vats with wild yeasts.

Vintage: February 28, 2018

Label: El Ejuteco Tepeztate

Brand: El Ejuteco

Varietal: Tepeztate

Label: Chacolo Blanco

Brand: Chacolo

Varietal: Ixtero Amarillo, Azul Telecruz y brocha

NOM: 142-SSA1/SCF1-2014

Label: Wahaka Mezcal Nanche

Brand: Wahaka

Varietal: Espadin

State: Oaxaca

Distillations: 2

ABV: 45

NOM: O148X

Mezcalero: Alberto Morales

Label: Barril Agave Silver

Brand: Scorpion

Varietal: Barril

NOM: O19X

Vintage: 2007

Label: #6

Brand: Mezcalero

State: Oaxaca

NOM: O14X

Label: Mezcal Artesanal Blanco

Brand: Mezcal Torres Mochas

Varietal: Salmiana Silvestre

State: Guanajuato

ABV: 42

Label: No. 4.

Brand: Bruxo

NOM: O184X

Label: Hacienda de Chihuahua Reposado

Brand: Sotol Hacienda de Chihuahua

Varietal: Sotol

State: Chihuahua

NOM: 159

Label: Añejo

Brand: 8 Víboras

State: Oaxaca

NOM: F207D

Label: Mezcal Abocado Cuanax

Brand: Cuanax Mezcal

Varietal: Espadin

State: Guanajuato

ABV: 45

Roast: Conic stone

Crush: By hand and mechanically

Still: Copper alembique

Label: La Bendicion Espadin Joven

Brand: Bendición

Varietal: Espadin

State: Oaxaca

ABV: 38

NOM: O212X

Roast: Conical underground oven

Crush: Horse drawn tahona

Still: Copper alembique

Fermentation: Cypress vat

Label: Espadin Reposado

Brand: Gracias a Dios

Varietal: Espadin

State: Oaxaca

Distillations: 2

ABV: 45

NOM: O223X

Mezcalero: Oscar Hernández

Roast: Conical stone oven

Still: Copper Pot Still

Fermentation: Pine Wood Tanks from 8-10 days

Label: Blanco

Brand: Dos Volcanes

Varietal: Tequilana Weber Azul

State: Colima

Distillations: 2

ABV: 41

NOM: NA

Mezcalero: Ernesto Granados Cardoso

Roast: Steamed in brick oven, 26 hours

Crush: Machine shredded and milled

Still: Alembique

Fermentation: 72 hours in stainless steel

Vintage: August 2014

Label: Mezcal Añejo

Brand: Los Nahuales

Varietal: Espadín

State: Oaxaca

Distillations: 2

ABV: 47

NOM: O14X

Mezcalero: Hector Vasquez de Abarca and Karina Aba Rojas

Roast: Cooked for 3 days in an underground oven fueled by mesquite wood.

Crush: Egyptian stone mill

Still: Copper pot still.

Fermentation: Spontaneous fermentation for 1-2 weeks in open top wooden vats.

Label: Mezcales Unicos

Brand: Mezcales de Leyenda

Varietal: Montana

State: Tamaulipas

Distillations: 2

ABV: 45

NOM: D104G

Mezcalero: Don Procopio & Don Rodolfo Obregon

Roast: Cooked in a lava rock lined pit for 5 days

Still: Copper alembic still with serpentine

Fermentation: Natural airborne yeasts in local oak tanks

Vintage: 2016

Label: Alipús Tío Leonardo

Brand: Alipus

Varietal: 80% Espadín / 20% Arroqueño

State: Oaxaca

Distillations: 2

ABV: 48%

NOM: O14X

Mezcalero: Leonardo Rojas

Roast: Roasted in a conical underground oven.

Crush: Milled with mallets on wooden throughs.

Still: Clay pots

Fermentation: Natural fermentation in cylindrical wooden tubs.

Label: Se Busca Anejo

Brand: Se Busca

Varietal: Espadin

State: Oaxaca

Mezcalero: Rodolfo and Mary Lopez Sosa

Label: El Buho Espadin / Tobala

Brand: El Buho

Varietal: Espadin, Tobala

State: Oaxaca

Distillations: 2

ABV: 43

NOM: O110X

Mezcalero: Octavio Jimenez Monterroza

Roast: 1 week in open pit stone-lined oven

Crush: tahona stone

Still: copper

Fermentation: air borne yeast in pine vats

Label: Blanco

Brand: Benesin

Varietal: Espadín

State: Oaxaca

NOM: O36X

Label: #5

Brand: Mezcalero

State: Oaxaca

NOM: O14X

Label: Madre Mezcal

Brand: Madre Mezcal

Varietal: Espadin / Cuixe

State: Oaxaca

NOM: O191X

Mezcalero: Jose Garcia Morales

Crush: Horse drawn tahona

Fermentation: Wood vat

Label: Santo Domingo Albarradas

Brand: Del Maguey

NOM: O41X

Label: Leonista Honey Reposado

Brand: Leonista

Varietal: Karoo

State: South Africa

ABV: 43

NOM: NA

Roast: Above ground wood fired oven.

Crush: Stone wheel crushed

Still: Copper alembique

Label: Paquera Barril

Brand: Paquera

Varietal: Barril

State: Oaxaca

Distillations: 2

NOM: O96X

Roast: Underground oven

Crush: Tahona

Still: Copper

Fermentation: Wild fermented in oak vats

Brand: Herencia del Mezcalero

NOM: O15X

Label: A.M.A 36

Brand: Alacran

Varietal: Espadin

State: Oaxaca

Distillations: 2

ABV: 36

NOM: O96X

Roast: Underground oven

Crush: Tahona

Still: Copper still

Label: Añejo

Brand: Scorpion

NOM: O19X

Label: Sotol La Higuera Cedrosanum

Brand: La Higuera Sotol

Varietal: Sotol

State: Chihuahua

ABV: 47.9

Mezcalero: Gerardo Ruelas

Label: Mezcal Kilometro 70

Brand: KM 70

State: Zacatecas

ABV: 40

NOM: Z133C

Label: Blanco Métl Mezcal

Brand: Metl

Varietal: 70% Espadin 30% Madrecuish

State: Oaxaca

Distillations: 2

ABV: 48

NOM: O01X

Roast: Autoclave

Label: Elote

Brand: Vago

Varietal: Espadin

State: Oaxaca

Distillations: 3

NOM: O188X

Mezcalero: Aquilino Garcia Lopez

Label: #18

Brand: Mezcalero

Varietal: Espadin, Mexicano, Bicuishe, Madrecuishe

State: Oaxaca

Distillations: 2

ABV: 47

NOM: O14X

Mezcalero: Don Valente Ángel García Juárez

Roast: Wood-roasted in a stone horno

Crush: Shredder with half the teeth removed.

Still: Copper still

Fermentation: Wild fermentation in cypress tinas

Label: Santa Catarina Minas de Barro 49%

Brand: Borrosso

Varietal: Espadín

State: Oaxaca

Distillations: 2

ABV: 49

NOM: 0522X

Mezcalero: Rey Arellanes Angeles

Roast: Cooked for 5 days in an earthen oven fueled by guamuche and mezquite

Crush: Crushed with a wooden mallet.

Still: Oaxacan clay still.

Fermentation: Fermented on milled solids for 1 to 2 weeks with natural yeast in open top vats.

Label: Espadín

Brand: Real Minero

Varietal: Espadín

State: Oaxaca

Distillations: 2

NOM: O37X

Mezcalero: Don Lorenzo Angeles Mendoza

Roast: Underground conical oven

Crush: Machine shredded and milled

Still: Ollas de Barro

Fermentation: Pine vat

Label: #15

Brand: Mezcalero

Varietal: Sierra Negra

State: Oaxaca

ABV: 47.23

NOM: O14X

Mezcalero: Don Baltazar Cruz Gomez

Vintage: October 2014

Label: Añejo

Brand: Dos Volcanes

Varietal: Tequilana Weber Azul

State: Colima

Distillations: 2

ABV: 41

NOM: NA

Mezcalero: Ernesto Granados Cardoso

Roast: Steamed in brick oven, 26 hours

Crush: Machine shredded and milled

Still: Alembique

Fermentation: 72 hours in stainless steel

Vintage: August 2014

Label: Añejo

Brand: Los Cuerudos

Varietal: Espadin

State: Oaxaca

ABV: 38

NOM: O108X

Vintage: 2015

Label: Mexicano

Brand: Rey Campero

Varietal: Agave Rhodacantha

State: Oaxaca

Distillations: 2

ABV: 48.6

NOM: O185X

Lot: DS001-M

Mezcalero: Rómulo Sánchez Parada

Crush: Stone

Still: Copper

Vintage: 2013

Label: Mezcal Joven

Brand: Kurhikua

Varietal: Inaequidens

State: Michoacán

Distillations: 2

ABV: 47

NOM: M301C

Mezcalero: Jose Valente Perez Rodriquez

Roast: Earthen ovens

Crush: Shredder

Still: Stainless steel

Fermentation: Natural

Label: La Luna Mezcal

Brand: La Luna Mezcal

Varietal: Cupreata

State: Michoacán

Distillations: 2

ABV: 46.12

NOM: M264C

Mezcalero: Isidro Perez-Escott

Roast: Underground Earth Oven

Crush: Mill

Still: Pinewood with Copper Cazo

Fermentation: Wood Tinas, Wild Yeast

Brand: Hormiga Brava

Varietal: Agave angustifolia

NOM: O138X

Label: Cielo Rojo Bacanora Blanco

Brand: Cielo Rojo

Varietal: Bacanora

State: Oaxaca

NOM: 168

Label: San Luis Potosí

Brand: Derrumbes

Varietal: Salmiana

State: San Luis Potosí

Distillations: 2

ABV: 43.5

NOM: F283D

Lot: 03

Mezcalero: J. Manuel Pérez

Roast: Roasted in above ground oven

Crush: Tahona

Still: Copper pot

Vintage: 2015

Label: Bicuixe

Brand: Mezcal Buen Viaje

Varietal: Bicuixe

State: Oaxaca

ABV: 48

NOM: O155X

Label: Espadín

Brand: Mezcal Buen Viaje

Varietal: Espadin

State: Oaxaca

ABV: 47.2

NOM: O155X

Roast: Underground oven

Still: Alembique

Fermentation: Fermentación Natural

Vintage: 2014

Label: #2

Brand: Mezcalero

State: Oaxaca

NOM: O14X

Label: Joven tobalá

Brand: 8 Víboras

State: Oaxaca

NOM: F207D

Label: Crema de Mezcal

Brand: Del Maguey

NOM: O41X

Label: Se Busca Reposado

Brand: Se Busca

Varietal: Espadin

State: Oaxaca

Mezcalero: Rodolfo and Mary Lopez Sosa

Label: Casamigos Mezcal

Brand: Casamigos

Varietal: Espadin

State: Oaxaca

Distillations: 2

ABV: 40

NOM: O491X

Roast: Earthen pit ovens

Crush: Tahona

Still: Copper

Label: Dos Jaimes Mezcal Joven

Brand: Dos Jaimes

Varietal: Espadin Tepextate Tobala

State: Oaxaca

ABV: 48

NOM: O120X

Label: Revel Avila Reposado

Brand: Revel

Varietal: Blue Agave

State: Morelos

Distillations: 3

ABV: 40

Roast: Revel Spirits' piñas are thrown into a pit filled with volcanic rock from a local “active” volcano, then covered with sand and leaves. The piña bulbs are roasted for 48 hours covered, and another 24 hours uncovered. A pipe is inserted into the middle to release smoke so it’s less smoky than Mezcal.We also use new school methods (steaming), traditionally used for Tequila. Then, both the steamed and roasted piñas are blended together for the fermentation process – this makes us unique, giving us a different flavor

Label: Special Bottling #3

Brand: Mezcalero

Varietal: Tobalá - Agave potatorum

State: Oaxaca

Distillations: 2

ABV: 48.5

NOM: O14X

Mezcalero: Don Rodolfo Juan Juárez

Roast: Wood-roasted in a stone horno

Crush: Horse-drawn tahona

Still: 250L copper still

Fermentation: Wild fermentation

Label: Special Edition Alipús San Andrés 2015

Brand: Alipus

Varietal: Espadín 71% / Madrecuishe 18% / Bicuishe 11%.

State: Oaxaca

NOM: O14X

Lot: AE-004

Mezcalero: Don Valente Ángel García Juárez

Roast: Conical oven underground

Crush: Electric mincer.

Still: Copper alembic

Fermentation: Fermentation in wooden tubs for 10 days

Label: Tobola Agave Silver

Brand: Scorpion

Varietal: Tobala

NOM: O19X

Vintage: 2006

Brand: Lula

NOM: O162X

Label: Desert Door Texas Sotol

Brand: Desert Door Texas Sotol

Varietal: Sotol

ABV: 40

NOM: NA

Label: Aztecali Joven

Brand: Mezcal Real de Jalpa

Varietal: Agave Azul

State: Zacatecas

Distillations: 2

ABV: 40

NOM: Z123C

Mezcalero: Maria Teresa Rubio

Roast: Autoclave

Crush: Mechanical (Martillo)

Still: Alembique

Label: Wahaka Mezcal Reposado con Gusano

Brand: Wahaka

Varietal: Reposado con Gusano

State: Oaxaca

Distillations: 2

ABV: 40

NOM: O148X

Lot: Armonia 001

Mezcalero: Alberto Morales

Roast: Roasted with pine in underground conical pit.

Crush: Horse drawn tahona

Still: Copper alembique

Fermentation: 10-12 day fermentation in open air pine vat with wild yeasts.

Label: Vida

Brand: Del Maguey

NOM: O41X

Label: Ensemble No. 1 Joven

Brand: Sabios de Luá

Varietal: Espadin, Madrecuixe, Bicuixe

State: Oaxaca

Distillations: 2

ABV: 48

NOM: O136X

Mezcalero: Don Mario Lucas y Familia

Roast: Stone lined oven

Still: Copper still

Fermentation: Oak vat

Vintage: 2013

Label: Tobala

Brand: Gracias a Dios

Varietal: Tobala

State: Oaxaca

Distillations: 2

ABV: 45

NOM: O223X

Lot: Lot. 01T 18 - 373

Mezcalero: Oscar Hernández

Roast: Conical stone oven

Still: Copper Pot Still

Fermentation: Pine Wood Tanks from 8-10 days

Label: Mezcal Reposado

Brand: Kurhikua

Varietal: Agave Americana

State: Michoacán

Distillations: 2

ABV: 47

NOM: M301C

Mezcalero: Jose Valente Perez Rodriquez

Roast: Earthen ovens

Crush: Shredder

Still: Stainless steel

Fermentation: Natural

Label: Espadin

Brand: Cuish

Varietal: Agave angustifolia

ABV: 50

NOM: Various

Lot: ESP-X15

Still: Copper

Fermentation: Wood - Natural en Tinas de Madera

Vintage: 2015

Label: Reservas de la Biosfera

Brand: Mezcales de Leyenda

Varietal: Agave marmorata, Agave macrocantha

State: Puebla

Distillations: 2

ABV: 48

NOM: D104G

Mezcalero: Don Bernardo Ortega, Don José Ortega, Aquilino Ortega

Roast: Conical lava rock pit for 4 days

Still: Copper alembic still with serpentine

Fermentation: Wooden oak tanks with all natural airborne yeasts for 8 – 10 days

Vintage: 2016

Label: Blue Agave Silver

Brand: Scorpion

Varietal: Tequilana Weber

NOM: O19X

Vintage: 2007

Label: Reposado

Brand: Don Chuy

State: Oaxaca

NOM: Z106C

Label: Mezcal Añejo Special Edition

Brand: Ilegal

State: Oaxaca

ABV: 40

NOM: O01X

Lot: LOT-19

Mezcalero: J. Pablo R.

Label: Sotol La Higuera Leiophyllum

Brand: La Higuera Sotol

Varietal: Sotol

State: Chihuahua

ABV: 47.7

Mezcalero: Gerardo Ruelas

Label: Aztecali Añejo

Brand: Mezcal Real de Jalpa

Varietal: Agave Azul

State: Zacatecas

Distillations: 2

ABV: 40

NOM: Z123C

Mezcalero: Maria Teresa Rubio

Roast: Autoclave

Crush: Mechanical (Martillo)

Still: Alembique

Label: Dios Niño Espejo Nero

Brand: Dios Niño

State: Oaxaca

Distillations: 2

ABV: 48

Roast: Roasted in a stone oven.

Still: Copper alembique

Fermentation: Fermented in wood.

Label: Almas Espadin

Brand: Pierde Almas

Varietal: Espadin

NOM: O120X

Label: Wahaka Espadin Manzanita

Brand: Wahaka

Varietal: Espadin

State: Oaxaca

Distillations: 2

ABV: 45

NOM: O148X

Mezcalero: Alberto Morales

Label: Mezcal Joven

Brand: Río Revuelto

Varietal: Agave espadin

State: Oaxaca

ABV: 48

NOM: O191X

Lot: 003-RCG

Vintage: 2011

Label: Raicilla Costa de Jalisco

Brand: Raicilla Venenosa

Varietal: Rhodecantha, Angustifolia

State: Jalisco

ABV: 45.5

Mezcalero: Don Alberto Hernández

Label: Blanco

Brand: Sombra

Varietal: Espadin

State: Oaxaca

NOM: O72X

Label: No. 2. Pechuga

Brand: Bruxo

Varietal: 80% Espadin 20% Barril

Distillations: 2

NOM: O184X

Mezcalero: Pablo Vásquez

Roast: Underground conical oven

Crush: Horse drawn tahona.

Still: Copper

Fermentation: Juniper vat

Label: Olla de Barro Tobala

Brand: Vago

Varietal: Tobala

State: Oaxaca

Distillations: 2

NOM: O188X

Mezcalero: Salomon Rey Rodriguez

Crush: Hand crushed

Still: Clay pot

Fermentation: Wood

Label: Pechuga de Conjeo

Brand: Bosscal

Varietal: Cenizo

NOM: D248G

Label: Chichicapa Classico

Brand: Del Maguey

NOM: O41X

Label: Damiana

Brand: Bosscal

Varietal: Cenizo

NOM: D248G

Label: Belató

Brand: Cuish

Distillations: 2

NOM: Various

Mezcalero: Agustín Güedulain

Crush: Tahona

Still: Copper alembique

Fermentation: Wood

Label: Dia Noche Lemonmint

Brand: Dia Noche

Varietal: Blue Agave

State: South Africa

NOM: NA

Label: Mexicano Joven

Brand: Sabios de Luá

Varietal: Mexicano

State: Oaxaca

Distillations: 3

ABV: 48

NOM: O136X

Mezcalero: Don Mario Lucas y Familia

Roast: Stone lined oven

Still: Copper still

Fermentation: Oak vat

Vintage: 2013

Brand: Espiritu Lauro

State: Oaxaca

NOM: O138X

Label: Borrego

Brand: Mayalen

Varietal: Cupreata

State: Guerrero

Distillations: 3

ABV: 49

NOM: G169R

Mezcalero: José Morales Uribe

Roast: Earthen, Stone Oven

Crush: Tahona

Still: Copper

Fermentation: Aged wooden barrels

Label: Maguey Tepemete

Brand: Lágrimas de Dolores

Varietal: Tepemete

State: Durango

ABV: 47

NOM: D175G

Mezcalero: Familia de La Cruz and Maximinio Flores

Roast: Cooked in an underground oven with mesquite wood

Crush: Hand crushed

Still: Distilled in an alambique viejo, with a copper base and wooden hood.

Fermentation: Wild fermented in pine tanks for 4-10 days

Label: #1

Brand: Mezcalero

State: Oaxaca

NOM: O14X

Label: #10

Brand: Mezcalero

State: Oaxaca

NOM: O14X

Label: Aguas Mansas

Brand: Aguas Mansas

Varietal: Espadin

State: Oaxaca

Distillations: 2

ABV: 45

NOM: O387X

Mezcalero: Juan Hernández Santiago

Roast: Conical underground oven

Crush: Horse drawn tahona

Still: Copper alembique

Fermentation: Wood vat

Label: Esperanza Blanco

Brand: Hope on Hopkins

Varietal: Blue Agave

State: South Africa

NOM: NA

Label: #20

Brand: Mezcalero

Varietal: Arroqueño

ABV: 48.5

NOM: O14X

Mezcalero: Don Jesús Rios

Vintage: 2018

Label: Mezcal Reposado

Brand: Los Nahuales

Varietal: Espadín

State: Oaxaca

Distillations: 2

ABV: 47

NOM: O14X

Mezcalero: Hector Vasquez de Abarca and Karina Abad Rojas

Roast: Cooked for three days in an underground oven fueled by mesquite.

Crush: Egyptian stone mill.

Still: Small copper pot still.

Fermentation: Natural fermentation for 1-2 weeks in an open top vats.

Label: Mezcales de Leyenda Durango

Brand: Mezcales de Leyenda

Varietal: Agave durangensis

State: Durango

Distillations: 2

ABV: 47

NOM: D104G

Mezcalero: Ventura Gallegos

Roast: Roasted in a lava rock lined pit underground using oak, mesquite and acacia for 3 days

Still: Copper still with an oak hat

Fermentation: Natural air borne yeasts in ground level cement tanks covered in oak for 3 days

Vintage: 2018

Label: Espadin

Brand: Amaras

Varietal: Espadin

State: Oaxaca

ABV: 41

NOM: O239X

Lot: Batch 001

Vintage: 2014?

Label: Espadín

Brand: El Silencio

Varietal: Espadín

State: Oaxaca

Distillations: 2

ABV: 43

NOM: O171X

Lot: 1116

Mezcalero: Pedro Hernández

Roast: Underground pit

Crush: Tahona wheel

Still: Copper

Fermentation: Open-air

Label: #3

Brand: Mezcalero

State: Oaxaca

NOM: O14X

Label: Mezcal Joven

Brand: Tosba

Varietal: Espadin

State: Oaxaca

Distillations: 2

NOM: O164X

Mezcalero: Edgar Gónzalez Ramirez

Roast: Roasted in underground oven

Crush: Horse drawn tahona

Still: Alembique

Fermentation: Wood vat

Brand: Convite

NOM: O231X

Label: Nacional 1937 Cirial

Brand: Mezcal Nacional

Varietal: Cirial

State: Oaxaca

Distillations: 2

ABV: 48.5

NOM: O349X

Mezcalero: Celso Martinez Lopez

Roast: Underground conical oven cooked with mesquite

Crush: Horse drawn tahona

Still: Copper alambique

Fermentation: Open air pine vats fermented with wild yeast

Brand: Mezcal IBA

NOM: O176X

Mezcalero: Don Fortino Ramos

Label: #21

Brand: Mezcalero

Varietal: Ensamble - Cirial, Tepextate, Tobalá

State: Oaxaca

ABV: 48

NOM: O14X

Mezcalero: Don Baltazar Cruz Gonzales

Vintage: 2016

Label: Mezcal Joven

Brand: Kurhikua

Varietal: Cupreata

State: Michoacán

Distillations: 2

ABV: 47

NOM: M301C

Mezcalero: Jose Valente Perez Rodriquez

Roast: Earthen ovens

Crush: Shredder

Still: Stainless steel

Fermentation: Natural

Label: Alipus Sonora

Brand: Alipus

Varietal: Sonoran Espadín

State: Sonora

Distillations: 2

NOM: O14X

Mezcalero: Don Julián Urquijo

Roast: Underground conical oven.

Crush: Mechanical shredder

Still: Steel and copper alembic

Fermentation: Natural fermentation

Brand: Mezcal Tribal

State: Durango

Label: Leonista Reposado

Brand: Leonista

Varietal: Karoo

State: South Africa

ABV: 43

NOM: NA

Roast: Above ground wood fired oven.

Crush: Stone wheel crushed

Still: Copper alembique

Label: Mezcal Joven

Brand: Kurhikua

Varietal: Agave Americana

State: Michoacán

Distillations: 2

ABV: 47

NOM: M301C

Mezcalero: Jose Valente Perez Rodriquez

Roast: Earthen ovens

Crush: Shredder

Still: Stainless steel

Fermentation: Natural