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

Purchase Link: https://www.oldtowntequila.com/revel-avila-blanco/

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.

Notes: Part of Wahaka's "Traditional" line their sstate-farmed Espadín was harvested after 7-8 years before being made into this mezcal.

Purchase Link: https://www.oldtowntequila.com/wahaka-espadin-joven-mezcal/

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

Label: Mezcal Viejo Indecente

Brand: Mezcal Viejo Indecente

State: Guerrero

NOM: O253X

Label: Vicio Mezcal

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

Notes: A special distillation for Dallas' Las Almas Rotas Mezcaleria which appeared in January of 2019.

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.

Purchase Link: https://www.babliquor.com/products/borroso-42-artesanal-espadin-mezcal

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

Notes: Distilled in Santiago Matatlán

Label: Modestia Aparte Mezcal

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

Notes: 100% dasylirion

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

Notes: This label commemorates a terrible day in Oaxaca, January 14, 1931 when an 8.0 earthquake devastated the city and surrounding region.

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

Purchase Link: https://www.oldtowntequila.com/tosba-mezcal-tepextate/

Label: Pierde Almas Dobadaãn

Brand: Pierde Almas

Varietal: Dobadaãn

ABV: 51.4

NOM: O120X

Lot: 10-D

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

Notes: Cheeky tag line "Just the right amount of wrong"

Purchase Link: https://www.oldtowntequila.com/gracias-a-dios-mezcal-tepextate/

Label: Madrecuixe 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

Notes: Six different labels on the same mezcal.

Purchase Link: https://www.oldtowntequila.com/mezcal-verde-momento/

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

Notes: From the Alipus Endemico sub label. Produced in Nombre de Dios, Durango.

Label: Dos Volcanes 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

Notes: Just barely not a tequila, it's produced in Colima just a few miles outside of the appelatoin. A project of Craig Reynolds.

Purchase Link: https://www.oldtowntequila.com/dos-volcanes-reposado-agave-spirits/

Label: Mal Bien Victor and Emanuel Ramos Madrecuixe

Brand: Mezcal Mal Bien

Varietal: Madrecuixe

State: Oaxaca

Distillations: 2

ABV: 52.3

NOM: O601X

Mezcalero: Victor Ramos and Emanuel Ramos

Roast: prehispanic oven

Crush: Tahona crush

Still: Copper alembique

Fermentation: Cypress vat fermentation

Tasting Notes: https://mezcalistas.com/mal-bien-emanuel-ramos-madrecuixe-tasting-notes/

Label: Espadin

Brand: Gente de Mezcal

Varietal: Espadin

State: Oaxaca

Distillations: 2

ABV: 48

NOM: 0435X

Mezcalero: Aureliano Hernández

Roast: Ground oven

Crush: Stone mill

Still: Copper still

Fermentation: Wooden tub

Purchase Link: https://gentedemezcal.com/usa/

Label: Yola Mezcal 1971

Brand: Yola

Varietal: Espadin

State: Oaxaca

ABV: 45

NOM: O36X

Purchase Link: https://www.klwines.com/p/i?i=1276163

Label: Prolijo Artisanal Potatorum (Tobala)

Brand: Prolijo Mezcal

Varietal: Tobala

State: Oaxaca

ABV: 42

NOM: 0108X

Mezcalero: Petronilo Rosario Altamirano

Notes: Aged two months in a white oak Kentucky barrel

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

Notes: Aged for six months.

Label: Erstwhile Mezcal Hennequen

Brand: Erstwhile Mezcal

Varietal: Henequen

State: Oaxaca

Distillations: 2

ABV: 45

NOM: O496X

Mezcalero: Juan Mendez

Roast: wood

Still: Copper alembic

Fermentation: natural

Purchase Link: https://www.oldtowntequila.com/erstwhile-henequen-limited-edition-mezcal/

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

Notes: From the website: In this rocky and arid lands, few agaves can grow as well as the salmiana. Commonly known as verde, this wild agave endemic to the San Luis Potosi central plateau has one of the most unique flavor profiles of any agave. This large agave takes between 7-10 years to reach maturity, and on average takes about 16-19kg of agave to produce 1 liter of mezcal. Master mezcalero, Juan Jose Hernandez, comes from a long line of mezcal producers whom have been producing in this very hacienda for over 100 years

Purchase Link: https://www.oldtowntequila.com/mezcales-de-leyenda-san-luis-potosi-blanco/

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

Notes: Reposado - 4 months in white oak barrels

Label: Tepeztate

Brand: Gente de Mezcal

Varietal: Tepeztate

State: Oaxaca

Distillations: 2

ABV: 48

NOM: 0435X

Mezcalero: Aureliano Hernández

Roast: Ground oven

Crush: Stone mill

Still: Copper still

Fermentation: Wooden tub

Purchase Link: https://gentedemezcal.com/usa/

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

Purchase Link: https://www.oldtowntequila.com/marques-plata-mezcal-by-de-jaral/

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

Notes: Reposado - Aged 4 months in white oak barrles

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

Notes: Aged in glass during 9 months

Purchase Link: https://www.oldtowntequila.com/mezcales-de-leyenda-cementerio-mezcalero-edicion/

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

Purchase Link: https://www.oldtowntequila.com/tosba-pechuga-mezcal/

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

Purchase Link: https://www.oldtowntequila.com/corte-vetusto-mezcal-ensamble/

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

Notes: Distilled in March 2015, bottled September 2017, rested in tank for two years.

Tasting Notes: https://mezcalistas.com/mezcalero-19-tasting-notes/

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

Notes: Gracias a Dios' own version of a vegan pechuga which contains pineapple and guava.

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

Notes: Produced in San Andrés Miahuatlán

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

Notes: Winner best unaged spirit at SF World Spirits Competition 2013

Label: Prolijo Artisanal Extra Anejo

Brand: Prolijo Mezcal

Varietal: Espadin

State: Oaxaca

ABV: 40

NOM: 0108X

Mezcalero: Petronilo Rosario Altamirano

Notes: Aged 12 years in a white oak Kentucky barrel.

Label: Mal Bien Felipe and Ageo Cortes Tepextate

Brand: Mezcal Mal Bien

Varietal: Tepextate

State: Oaxaca

Distillations: 2

ABV: 50.2

NOM: O601X

Mezcalero: Felipe Cortes and Ageo Cortes

Roast: prehispanic oven

Crush: Tahona crush

Still: Copper alembique

Fermentation: Cypress vat fermentation

Tasting Notes: https://mezcalistas.com/mal-bien-alseo-cortes-tepextate/

Purchase Link: https://www.oldtowntequila.com/mal-bien-tepextate-phelips-and-ageo-cortez-mezcal/

Label: Granada-Vallet

Brand: Royal Vallet

State: Hidalgo

ABV: 32

NOM: NA

Notes: A real throw back bottle that reproduces what Campari may have once tasted like because it uses real cochineal, an insect that thrives on nopal, and gives this amaro its distinctive red color.

Tasting Notes: https://mezcalistas.com/mexican-bitters-make-a-stand/

Purchase Link: https://www.oldtowntequila.com/granada-vallet-bitter-pomegranate-liqueur/

Label: Mal Bien Lucio Morales López

Brand: Mezcal Mal Bien

Varietal: Espadin

State: Oaxaca

ABV: 45.1

NOM: O601X

Mezcalero: Lucio Morales López

Tasting Notes: https://mezcalistas.com/mal-bien-lucio-morales-lopez/

Label: El Buho Pulquero

Brand: El Buho Mezcal

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

Purchase Link: https://www.oldtowntequila.com/mezcales-de-leyenda-guerrero-750ml/

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

Notes: Each batch contains a different blend of agaves.

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

Notes: Certified organic, this is the flagship label in the Montelobos family. A little known fact, all Montelobos labels are certified Kosher.

Tasting Notes: http://It%20is%20an%20incredibly%20rich%20mezcal.%20A%20mouth%20full%20of%20roasted%20agave%20followed%20by%20a%20mineral%20tail.%20%20

Purchase Link: https://www.oldtowntequila.com/montelobos-mezcal-joven/

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

Notes: Distilled in Santiago Matatlán

Label: Cupreata

Brand: Amaras

Varietal: Cupreata

State: Oaxaca

NOM: O239X

Notes: The IMPI assigned the 0239X NOM to Mezcal de Amor SAPI de CV as a bottler. The NOM for Mezcal de Amor SAPI de CV serves as an umbrella for all of the brands registered under this entity (i.e. Amaras and Amores). With this NOM, Mezcal Amor Sapi is permitted to bottle all types of mezcal from any region in the denomination of origin in Mexico.

Purchase Link: https://www.oldtowntequila.com/amaras-joven-cupreata-mezcal/

Label: Tobala

Brand: Gente de Mezcal

Varietal: Tobala

State: Oaxaca

Distillations: 2

ABV: 46

NOM: 0435X

Mezcalero: Aureliano Hernández

Roast: Ground oven

Crush: Stone mill

Still: Copper still

Fermentation: Wooden tub

Purchase Link: https://gentedemezcal.com/usa/

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

Notes: This bottle is different from the current Durango on the market and is the labor of a different mezcalero.

Purchase Link: https://www.oldtowntequila.com/mezcales-de-leyenda-durango-750ml/

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"

Tasting Notes: https://www.mezcalistas.com/mezcal-meteoro-espadin-tasting-notes/

Purchase Link: https://www.oldtowntequila.com/meteoro-mezcal-joven-espadin/

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: Balancan Tuxca Artesanal

Brand: Balancan

Varietal: Lineño, Cimarron

State: Jalisco

Distillations: 2

ABV: 46

Lot: TXCU001

Mezcalero: Don Ignacio “Nacho” Juarez

Roast: underground pit

Crush: hand mashed with machetes and mallets

Still: wooden filipino stills

Fermentation: fermented in volcanic pits

Tasting Notes: https://mezcalistas.com/balancan-tuxca-artesanal-tasting-notes/

Purchase Link: https://www.astorwines.com/SearchResultsSingle.aspx?p=2&search=41037&searchtype=Contains

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

Purchase Link: https://www.oldtowntequila.com/mezcales-de-leyenda-grandes-leyendas-don-anastacio-edicion/

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

Notes: This is the relaunch of the Agaves de Cortes brand which existed for quite some time. It is now distilled at their Dainzú palenque. 670 bottles were produced in this run.

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

Notes: Aged eight months in white oak barrels.

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.

Notes: Part of Wahaka's "Traditional" line their Ensemble is composed of 50% estate-farmed Espadín, 25% wild Madre-Cuishe, and 25% wild Tobalá.

Purchase Link: https://www.oldtowntequila.com/wahaka-ensamble-mezcal/

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

Notes: Reposado - 10 months in white oak barrels.

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

Notes: Cheeky tag line "Just the right amount of wrong"

Purchase Link: https://www.oldtowntequila.com/gracias-a-dios-mezcal-espadin/

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

Tasting Notes: https://www.mezcalistas.com/tasting-notes-alipus-san-andres-ensamble/

Purchase Link: https://www.oldtowntequila.com/alipus-mezcal-ensamble/

Label: Cuish Arroqueno

Brand: Cuish

Varietal: Americana Sub. Oaxaquensis

State: Oaxaca

ABV: 48

NOM: Various

Mezcalero: Bertha Vásques

Notes: Made from wild arroqueno that were 12-15 years old.

Purchase Link: https://www.mezcalescuish.mx/producto/arroqueno-750-ml/

Label: La Niña del Mezcal Bacanora

Brand: La Ninã del Mezcal

Varietal: Agave yaquiana

State: Sonora

NOM: O170X

Lot: B001

Tasting Notes: https://www.mezcalistas.com/tasting-notes-la-nina-del-mezcal-bacanora/

Purchase Link: https://www.oldtowntequila.com/la-nina-del-mezcal-bacanora-d-o/

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

Tasting Notes: https://www.mezcalistas.com/tasting-notes-mezcalero-special-bottling-no-2/

Purchase Link: https://www.oldtowntequila.com/mezcalero-mezcal-special-release-no-2/

Label: Espadin

Brand: El Buho Mezcal

Varietal: Espadin

State: Oaxaca

ABV: 43

NOM: O110X

Purchase Link: https://www.oldtowntequila.com/el-buho-espadin-mezcal-43alc/

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: Ensamble

Brand: El Buho Mezcal

Varietal: Arroqueno, Coyote, Barril, Cuishe

State: Oaxaca

Distillations: 2

ABV: 50

NOM: O110X

Lot: 01/ENS

Mezcalero: Octavio Jimenez Monterroza

Roast: 7 days in stone oven

Crush: Horse drawn tahona

Still: Copper

Fermentation: 7 days in pine vats

Vintage: 2018

Notes: An ensemble from wild agaves that was also rested in plastic for seven months.

Label: Cuixe

Brand: Vago

Varietal: Cuixe 90%, Espadin 10%

State: Oaxaca

Distillations: 2

NOM: O188X

Mezcalero: Aquilino Garcia Lopez

Notes: c10% Espadin mixed in. Production details on Vago's blog http://www.masmezcal.com/mezcalvago/mezcal-vago-cuixe

Label: Las Perlas de Jalisco Raicilla de Costa

Brand: Las Perlas de Jalisco

Varietal: Amarillo, Verde

State: Jalisco

Distillations: 2

ABV: 48

Mezcalero: Santiago Dìaz Ramos

Roast: cylindrical below-ground masonry oven sealed with clay

Crush: Wood canoas and magos (locally, pitelas) are used for a good part of the milling

Still: stainless steel pot still and 80 liter Filipino still

Fermentation: large masonry vats

Tasting Notes: https://mezcalistas.com/las-perlas-de-jalisco-raicilla-de-costa-tasting-notes/

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 Mal Bien

Varietal: Espadin

State: Oaxaca

Distillations: 2

ABV: 45.7

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

Varietal: Espadín

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

Notes: Another of Wahaka's limited edition vegan pechugas, only 300 bottles in this run. It is flavored with herbs and grasses.

Purchase Link: https://www.oldtowntequila.com/wahaka-mezcal-espadin-botaniko/

Label: Oaxaca

Brand: Derrumbes

Varietal: Espadin

State: Oaxaca

ABV: 48

NOM: F283D

Roast: Underground oven

Still: Copper pot

Notes: "The fermentation is naturally aided by the addition of pulque from the agave Americana before wild yeasts complete the 72-hour process."

Purchase Link: https://www.caskers.com/derrumbes-oaxaca-mezcal/

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

Notes: Aged in 200 liter American Oak barrels.

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

Roast: Roasted in a stone oven.

Still: Copper

Fermentation: In madera wood

Vintage: 2014?

Notes: From Mezcales Esenciales, NOM-097X, Santiago Matatlán, Oaxaca. Contains carbon.

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

Tasting Notes: https://www.mezcalistas.com/tasting-notes-mezcalero-17/

Purchase Link: https://www.oldtowntequila.com/mezcalero-mezcal-no-17/

Label: Reposado

Brand: Mijes

NOM: O21X

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

Notes: Named for one of Mexico's most prominent charro singers. Made by Mezcal Real de Jalpa

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

Notes: While the Montelobos Pechuga isn't certified organic like the flagship Espadín, the base mezcal is certified organic. It's just the additional pechuga ingredients which haven't received the technical organic certification. It undergoes the traditional third distillation with a chicken breast and other ingredients. A little known fact, all Montelobos labels are certified Kosher.

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

Purchase Link: https://www.oldtowntequila.com/corte-vetusto-mezcal-tobala/

Label: Blanco

Brand: Beneva

Varietal: Espadín

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.

Purchase Link: https://www.caskers.com/derrumbes-michoacan-mezcal/

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

Purchase Link: https://www.oldtowntequila.com/corte-vetusto-mezcal-espadin/

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

Notes: Aged one year, eight months.

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

Notes: A collaboration between Chef José Andrés and Ron Cooper this adds a Jamon Ibérico to the the third distillation instead of a traditional chicken or turkey breast.

Tasting Notes: https://www.mezcalistas.com/waiter-is-that-a-ham-in-my-mezcal-tasting-notes-from-the-del-maguey-iberico/

Purchase Link: https://www.oldtowntequila.com/del-maguey-iberico-mezcal/

Label: Mango

Brand: El Buho Mezcal

Varietal: Espadin

State: Oaxaca

Distillations: 3

ABV: 48

NOM: O110X

Lot: 01/MNGO

Mezcalero: Octavio Jimenez Monterroza

Roast: 7 days in stone oven

Crush: Horse drawn tahona

Still: Copper

Fermentation: 8 days in pine vats

Vintage: May 2018

Notes: Small production of 409 liters that adds ripe mangoes into a third distillation pass.

Label: Reposado

Brand: 8 Víboras

State: Oaxaca

NOM: F207D

Label: Valle Oaxaca

Brand: Valle Oaxaca

Varietal: Espadin

State: Oaxaca

Mezcalero: Quiet Desposita

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: Jabali

Brand: El Buho Mezcal

Varietal: Jabali

State: Oaxaca

Distillations: 4

ABV: 50

NOM: O110X

Lot: 02/JAB

Mezcalero: Octavio Jimenez Monterroza

Roast: 5 days in stone oven

Crush: Horse drawn tahona

Still: Copper

Fermentation: 10 days in pine vats

Vintage: April 2018

Notes: Very small production of 738 liters and distilled four times. Also aged in stainless steel for eight months.

Purchase Link: https://www.oldtowntequila.com/el-buho-especial-jabali-mezcal-48-alc/

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

Notes: Aged in 200 liter American Oak barrels.

Label: Mezcal Añejo

Brand: 3 Pueblos

State: Zacatecas

ABV: 40

NOM: Z133C

Notes: Añejo - 1 year in white oak

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.

Notes: Part of Wahaka's "Traditional" line teir Tobalá was grown in the wild and harvested after 12 years.

Purchase Link: https://www.oldtowntequila.com/wahaka-tobala-mezcal/

Label: Mezcal Reposado

Brand: 3 Pueblos

State: Zacatecas

ABV: 40

NOM: Z133C

Notes: Reposado - 6 months in white oak.

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

Notes: Named "1938" for the year that Mexico nationalized its oil and gas reserves, the label also presents an oil derrick to reinforce the point.

Label: Mexicano

Brand: Vago

Varietal: Mexicano

State: Oaxaca

Distillations: 2

NOM: O188X

Mezcalero: Aquilino Garcia Lopez

Notes: Production notes from Vago's blog http://www.masmezcal.com/mezcalvago/mezcal-vago-mexicano

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

Purchase Link: https://www.oldtowntequila.com/scorpion-mezcal-silver/

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

Tasting Notes: https://www.mezcalistas.com/tasting-notes-los-nahuales-special-edition-no-1/

Purchase Link: https://www.oldtowntequila.com/los-nahuales-special-edition-mezcal/

Label: Aphrodisiac

Brand: Mezcal Marcavidas

Varietal: Espadin

State: Oaxaca

NOM: O265X

Notes: Organic

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: La Jicarita Pechuga

Brand: La Jicarita

Varietal: Espadin

State: Oaxaca

Distillations: 3

ABV: 48

NOM: O349X

Lot: P0001

Mezcalero: Celso Martínez López

Roast: Conical oven

Crush: Stone mill

Still: Copper alembic

Fermentation: Wooden tinas

Tasting Notes: https://mezcalistas.com/la-jicarita-pechuga-tasting-notes/

Purchase Link: https://plumpjackwines.com/products/la-jicarita-pechuga-mezcal?_pos=3067&_sid=68d907fa9&_ss=r

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

Notes: From the Alipus Endemico sub label.

Label: Sotol La Higuera Wheeleri

Brand: La Higuera Sotol

Varietal: Sotol

State: Chihuahua

ABV: 50

Mezcalero: Gerardo Ruelas

Purchase Link: https://www.oldtowntequila.com/la-higuera-sotol-dasylirion-wheeleri/

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: Cuish Mexicano

Brand: Cuish

Varietal: Mexicano

State: Oaxaca

NOM: Various

Purchase Link: https://www.mezcalescuish.mx/producto/mexicano-750ml/

Label: Bosscal Joven

Brand: Bosscal

Varietal: Cenizo

State: Durango

NOM: D248G

Label: Mezcales de Leyenda Zacatecas

Brand: Mezcales de Leyenda

State: Zacatecas

NOM: D104G

Notes: Listed as coming in 2017 on website

Label: Wahaka Mezcal Tepeztate

Brand: Wahaka

Varietal: Tepeztate

State: Oaxaca

Distillations: 3

ABV: 45

NOM: O148X

Mezcalero: Alberto Morales

Notes: Part of Wahaka's limited edition bottles. This tepextate is rare for a bunch of reasons: First because it's the fruit of such ancient agaves which are estimated to have been between 25 and 30 years of age at harvest. The fact that it undergoes three distillations is another.

Purchase Link: https://www.oldtowntequila.com/wahaka-tepeztate-joven-mezcal/

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

Notes: A little known fact, all Montelobos labels are certified Kosher.

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

Notes: Made with 100 liters of wild espadilla (angustifolia Haw.) the mezcal was hand mixed with three kilos of local green mole and then distilled as a pechuga with two iguanas. But this is a two distillation pechuga in a modified Filipino still with a clay pot on the bottom and 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: 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

Notes: Classified as organic, the label traces its history back to 1756.

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.

Notes: Part of the Alipus "Olla de Barro" line. Produced in Sola de Vega.

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: Melate Lote 1 Madre Cuixe

Brand: Maguey Melate

Varietal: Madre Cuixe

State: Oaxaca

Distillations: 1

ABV: 50.1

NOM: NA

Lot: 1

Mezcalero: Ageo Cortes Sanchez

Roast: 12 days in earthen oven

Crush: Tahona

Still: Refrescadera

Fermentation: Sabino wood (40+ years old) 4 days

Notes: One of three bottles in the first of Maguey Melate's Signature Box. Ageo Cortes' distinctive Madre Cuixe is distilled once in the local Refrescadora still.

Tasting Notes: https://mezcalistas.com/oaxaca-in-a-box-the-maguey-melate-project/

Purchase Link: https://www.magueymelate.com/

Label: Prolijo Artisanal Reposado

Brand: Prolijo Mezcal

Varietal: Espadin

State: Oaxaca

NOM: 0108X

Mezcalero: Petronilo Rosario Altamirano

Label: Cuishe

Brand: El Buho Mezcal

Varietal: Cuishe

State: Oaxaca

Distillations: 2

ABV: 48

NOM: O110X

Lot: 02/CSH

Mezcalero: Octavio Jimenez Monterroza

Roast: 7 days in stone oven

Crush: Horse drawn tahona

Still: Copper

Fermentation: 9 days in pine vats

Vintage: 2016

Notes: Produced from wild karwinskii.

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

Notes: From the website: Sustainable harvested agave from northern valleys of Puebla. This agave potatorum, commonly known as Tobalá is called Cenizo in Puebla. This is the largest field of sustainably cultivated maguey tobalá in Mexico, in large part thanks to the vision of the Alva family. This maguey takes between 8 and 11 years to reach maturity before it can be harvested. On average it takes between 14-16kg of maguey to produce 1 liter of mezcal. From a long line line of mezcal producers, Don Aaron, the 4th generation mezcalero, has been honing his practice since a child. His father, Don Federico, pictured left, supervises the production process.

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

Notes: A little known fact, all Montelobos labels are certified Kosher.

Label: Tepeztate

Brand: El Buho Mezcal

Varietal: Tepeztate

State: Oaxaca

Distillations: 3

ABV: 48

NOM: O110X

Lot: 02/TPZ

Mezcalero: Octavio Jimenez Monterroza

Roast: 5 days in stone oven

Crush: Horse drawn tahona

Still: Copper

Fermentation: 9 days in pine vats

Vintage: 2016

Notes: Wild tepeztate that undergoes a third distillation.

Purchase Link: https://www.oldtowntequila.com/el-buho-especial-tepextate-mezcal-48-alc/

Label: Cuish Tobala

Brand: Cuish

Varietal: Tobala

State: Oaxaca

Distillations: 2

ABV: 48

NOM: Various

Mezcalero: Bertha Vásques

Roast: Conical underground oven

Still: Copper alambique

Purchase Link: https://www.mezcalescuish.mx/producto/tobala-750-ml/

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

Notes: Stoli's entry into the mezcal market comes with a cocktail focused mezcal from San Juan del Rio.

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

Purchase Link: https://www.oldtowntequila.com/tosba-tobala-mezcal/

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

Notes: Aged 24 Months in French Oak Barrels

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

Notes: In Mexico the ABV is 36% while in the US it's 40%.

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

Notes: Aged in American oak.

Purchase Link: https://www.oldtowntequila.com/marques-reposado-mezcal/

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

Notes: Part of Wahaka's limited edition bottles. This Jabali required three distillations and is the fruit of 10 to 12 year old agave which were semi-cultivated.

Purchase Link: https://www.oldtowntequila.com/wahaka-jabali-joven-mezcal/

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

Notes: Distilled in Silacayoapam

Label: Raicilla Sierra Occidental 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

Notes: Cultivated A. maximliana.

Tasting Notes: https://www.mezcalistas.com/tasting-notes-la-venenosa-raicilla-sierra-de-jalisco/

Purchase Link: https://www.oldtowntequila.com/la-venenosa-raicilla-sierra-de-jalisco/

Label: Wahaka Mezcal Guajolote con Fruta

Brand: Wahaka

Varietal: Espadin

State: Oaxaca

Distillations: 2

ABV: 46

NOM: O148X

Mezcalero: Alberto Morales

Notes: Guajolote means "turkey" in Zapotec and that's what defines this pechuga for Wahaka's limited edition labels. The base agave is espadin distilled with a turkey breast in the first pass and then a mixture of tangerine, banana, and cantaloupe in the second distillation.

Purchase Link: https://www.oldtowntequila.com/wahaka-guajolote-con-fruta-joven-mezcal/

Label: Dos Hombres Joven

Brand: Dos Hombres

Varietal: Espadin

State: Oaxaca

Distillations: 2

NOM: O637X

Notes: This mezcal is marketed by Bryan Cranston and Aaron Paul, the stars of Breaking Bad.

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

Purchase Link: https://www.oldtowntequila.com/mezcales-de-leyenda-oaxaca-750ml/

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

Purchase Link: https://www.oldtowntequila.com/jaral-de-berrio-joven-mezcal/

Label: Fernet-Vallet

Brand: Royal Vallet

State: Hidalgo

ABV: 35

NOM: NA

Notes: A classic Fernet made in Mexico since 1882. Intensely herbal, it's an important component of many cocktails and very popular on its own.

Tasting Notes: https://mezcalistas.com/mexican-bitters-make-a-stand/

Purchase Link: https://www.oldtowntequila.com/fernet-vallet-aperitivo-liqueur/

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

Notes: San Baltazar was the most popular Alipús in the Mexican market, and was withdrawn from export at the end of 2013. The special bottling from Craft, Mezcaleros nos. 2 and 5 were made at the same distillery.

Brand: Don Cuco Sotol

Varietal: Sotol

State: Durango

NOM: 159

Notes: scifi 2004

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

Notes: Different label but same mezcalero and company as Mayalen

Label: No. 5

Brand: Bruxo

Varietal: Tobala

NOM: O184X

Label: Espadin

Brand: Vago

Varietal: Espadin

State: Oaxaca

Distillations: 2

NOM: O188X

Mezcalero: Aquilino Garcia Lopez

Notes: Candeleria Yegole

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.

Notes: Part of the Alipus "Olla de Barro" line. Produced in Sola de Vega.

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.

Notes: Part of Wahaka's "Traditional" line their Madre-Cuishe was grown in the wild and harvested after 12 years.

Purchase Link: https://www.oldtowntequila.com/wahaka-madre-cuishe-mezcal/

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

Notes: Cheeky tag line "Just the right amount of wrong"

Purchase Link: https://www.oldtowntequila.com/gracias-a-dios-mezcal-cuixe/

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

Notes: Bottle covered in Huichol beads.

Label: Espadin

Brand: El Silencio

Varietal: Espadin

State: Oaxaca

ABV: 43

NOM: O171X

Lot: 1118

Mezcalero: Pedro Hernández

Notes: Certified organic.

Purchase Link: https://www.oldtowntequila.com/el-silencio-mezcal-espadin/

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

Notes: Another of Vago's very limited edition releases, this one is only 84 liters or 112 bottles so it was rare at birth.

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

Notes: Nanche is a small orange fruit with a huge pit native to Central America. It has a very distinctive tannic flavor from its skin which defines this mezcal, one of Wahaka's "vegan pechugas."

Purchase Link: https://www.oldtowntequila.com/wahaka-nanche-joven-mezcal/

Label: Barril Agave Silver

Brand: Scorpion

Varietal: Barril

NOM: O19X

Vintage: 2007

Label: #6

Brand: Mezcalero

State: Oaxaca

NOM: O14X

Label: Raicilla Venenosa Sierra del Tigre de Jalisco

Brand: Raicilla Venenosa

Varietal: Inaedequins

State: Jalisco

ABV: 46.5

Lot: Lote 9

Mezcalero: Don Luis Contreras

Roast: Earthen oven

Crush: By hand

Still: Ollas de Barro

Fermentation: Small lined pits.

Vintage: 2016

Notes: Don Luis distills in a cluster of connected filipino stills and achieves fantastic results.

Tasting Notes: https://mezcalistas.com/raicilla-venenosa-sierra-del-tigre-de-jalisco-tasting-notes/

Purchase Link: https://www.oldtowntequila.com/la-venenosa-raicilla-sierra-del-tigre-de-jalisco/

Label: Mezcal Artesanal Blanco

Brand: Mezcal Torres Mochas

Varietal: Salmiana Silvestre

State: Guanajuato

ABV: 42

Notes: Made from organic wild Salmiana.

Label: No. 4.

Brand: Bruxo

Varietal: Cuishe, Barril, Espadin

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

Notes: This could colloquially be called a pechuga but they use another traditional term "abocado." In this case they're not adding anything meaty, just the quiote.

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

Notes: Cheeky tag line "Just the right amount of wrong" Specifies that the agaves were grown for 8 years and that the mezcal was aged for 4 months in American oak.

Label: Dos Volcanes 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

Notes: Just barely not a tequila, it's produced in Colima just a few miles outside of the appelatoin. A project of Craig Reynolds.

Purchase Link: https://www.oldtowntequila.com/dos-volcanes-blanco-agave-spirits/

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.

Notes: Aged in French oak casks for 18-24 months.

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

Purchase Link: https://www.oldtowntequila.com/mezcales-de-leyenda-mezcales-unicos-montana-edicion/

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.

Notes: Part of the Alipus "Olla de Barro" line. Produced in Sola de Vega.

Label: Se Busca Anejo

Brand: Se Busca

Varietal: Espadin

State: Oaxaca

Mezcalero: Rodolfo and Mary Lopez Sosa

Notes: Aged for two years in French oak barrels.

Label: Cuish Madre Cuish

Brand: Cuish

Varietal: Madre Cuish

State: Oaxaca

ABV: 48

NOM: Various

Notes: Made from wild 8-10 year old madre cuish plants.

Purchase Link: https://www.mezcalescuish.mx/producto/madre-cuish-750ml/

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

Notes: Aged for six months and infused with raw organic honey sourced from South Africa.

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

Purchase Link: https://www.oldtowntequila.com/la-higuera-sotol-dasylirion-cedrosanum/

Label: Tobala Espadin

Brand: El Buho Mezcal

Varietal: Tobala, Espadin

State: Oaxaca

Distillations: 2

ABV: 47

NOM: O110X

Lot: 01/TOB-ESP

Mezcalero: Octavio Jimenez Monterroza

Roast: 4 days in stone oven

Crush: Horse drawn tahona

Still: Copper

Fermentation: 9 days in pine vats

Vintage: April 2017

Notes: Mixture of 85% wild tobala and 15% of cultivated espadin aged in stainless steel for six months.

Purchase Link: https://www.oldtowntequila.com/el-buho-tobala-espadin-mezcal/

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

Notes: Espadin infused with roasted corn between second and third distillations.

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

Notes: Rested in tank for four years.

Purchase Link: https://www.oldtowntequila.com/mezcalero-mezcal-no-18/

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

Tasting Notes: https://www.mezcalistas.com/tasting-notes-mezcalero-15/

Purchase Link: https://www.oldtowntequila.com/mezcalero-mezcal-no-15/

Label: Dos Volcanes 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

Notes: Just barely not a tequila, it's produced in Colima just a few miles outside of the appelatoin. A project of Craig Reynolds.

Purchase Link: https://www.oldtowntequila.com/dos-volcanes-agave-spirits-anejo-750ml/

Label: Amargo-Vallet

Brand: Royal Vallet

State: Hidalgo

ABV: 45

NOM: NA

Notes: You could easily substitute this for Angostura bitters in a cocktail but it's an amazing Mexican amaro that should also be savored on its own over ice.

Tasting Notes: https://mezcalistas.com/mexican-bitters-make-a-stand/

Purchase Link: https://www.oldtowntequila.com/amargo-vallet-angostura-liqueur-aperitivo/

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

Notes: From Charcas, San Luis Potosí.

Purchase Link: https://www.caskers.com/derrumbes-san-luis-potosi-mezcal/

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: Melate Lote 1 Tepextate

Brand: Maguey Melate

Varietal: Tepextate

State: Oaxaca

Distillations: 2

ABV: 42.8

NOM: NA

Lot: 1

Mezcalero: Marta and Isaac Garcia

Roast: 5 days in earthen oven

Crush: Tahona

Still: Traditional copper

Fermentation: Pine wood tubs (60+ years old) 6-8 days

Notes: One of three bottles in the first of Maguey Melate's Signature Box.

Tasting Notes: https://mezcalistas.com/oaxaca-in-a-box-the-maguey-melate-project/

Purchase Link: https://www.magueymelate.com/

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

Notes: Aged for 10 months in French oak barrels.

Label: Casamigos Mezcal

Brand: Casamigos

Varietal: Espadin

State: Oaxaca

Distillations: 2

ABV: 40

NOM: O491X

Roast: Earthen pit ovens

Crush: Tahona

Still: Copper

Purchase Link: https://www.caskers.com/casamigos-mezcal/

Label: Wahaka Ensemble en Barro

Brand: Wahaka

Varietal: 80% Espadin, 20% Arroqueno

State: Oaxaca

ABV: 45

NOM: O148X

Mezcalero: Alberto Morales

Notes: Yet another Wahaka one off, this time an ancestral type olla en barro.

Tasting Notes: https://mezcalistas.com/delving-into-the-ancestral-category/

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

Notes: Aged 12 Months in American White Oak Barrels

Purchase Link: https://www.oldtowntequila.com/revel-avila-reposado/

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

Notes: Rested for two years before bottling in June of 2017.

Tasting Notes: https://mezcalistas.com/mezcalero-special-bottling-3/

Purchase Link: https://www.oldtowntequila.com/mezcalero-mezcal-special-bottling-no-3/

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

Notes: From the Alipus Special Edition line. Produced in Santa Ma. La Pila, Miahuatlán.

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

Notes: No NOM for this one because it's a Sotol produced in Texas. They can call this bottle a Sotol because the United States doesn't recognize that particular appellation, it was created after the mezcal and tequila names and hasn't seemed like a major discussion point between the two countries to date. There is at least one other Texas Sotol, Genius Liquid's Desert Spirit which we wrote about when it was produced. http://www.mezcalistas.com/it-came-from-utopia-a-north-american-sotol/

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.

Notes: Part of Wahaka's "Traditional" line this reposado was aged in American oak for six months and a gusano was added to the bottle.

Purchase Link: https://www.oldtowntequila.com/wahaka-reposado-con-gusano-mezcal/

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

Notes: Cheeky tag line "Just the right amount of wrong" Specifies that this GAD Harves: 10,000 Toabal agaves, that tehse arewild agave 13 years old.

Purchase Link: https://www.oldtowntequila.com/gracias-a-dios-mezcal-tobala/

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: Cuish 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

Purchase Link: https://www.oldtowntequila.com/mezcales-de-leyenda-reserva-de-la-biosfera-cuicatlan-tehcuacan-edicion/

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.

Notes: Aged in American oak for 1 year, French oak for 2 years.

Label: Cuish Tepextate

Brand: Cuish

Varietal: Tepextate

State: Oaxaca

ABV: 48

NOM: Various

Notes: Made from wild 15-18 year old tepextate plants.

Purchase Link: https://www.mezcalescuish.mx/producto/tepextate-750-ml/

Label: Sotol La Higuera Leiophyllum

Brand: La Higuera Sotol

Varietal: Sotol

State: Chihuahua

ABV: 47.7

Mezcalero: Gerardo Ruelas

Notes: Dasylirion Leiophyllum

Purchase Link: https://www.oldtowntequila.com/la-higuera-sotol-dasylirion-leiophyllum/

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

Notes: Añejo - 10 months in white oak.

Label: Wahaka Repo on Rye

Brand: Wahaka

Varietal: Espadin

State: Oaxaca

ABV: 40

NOM: O148X

Mezcalero: Alberto Morales

Notes: Another of Wahaka's one off experiments, this time aging a mezcal in a rye barrel.

Tasting Notes: https://mezcalistas.com/repo-rye-wahakas-whiskey-barrel-aged-espadin-tasting-notes/

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

Notes: Made from small apples, something similar to crab apples but obviously sourced in Oaxaca, this is the third in Wahaka's limited edition series of vegan pechugas. Only 400 bottles were made of this one.

Purchase Link: https://www.oldtowntequila.com/wahaka-espadin-manzanita-mezcal/

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

Tasting Notes: https://mezcalistas.com/raicilla-venenosa-sierra-del-tigre-de-jalisco-tasting-notes/

Purchase Link: https://www.oldtowntequila.com/la-venenosa-raicilla-costa-de-jalisco/

Label: Blanco

Brand: Sombra

Varietal: Espadin

State: Oaxaca

NOM: O72X

Notes: Richard Betts founded Sombra way back in 2006 which makes this one of the more enduring mezcal brands on the market. His attention to sustainability initiatives has been another consistent factor in the brand with recent investments in all sorts of methods to clean up the inputs and outputs of the distillation process detailed here http://www.mezcalistas.com/so-much-mezcal-so-much-vinaza/

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

Notes: Rabbit pechuga

Label: Chichicapa Classico

Brand: Del Maguey

NOM: O41X

Label: Bosscal Damiana

Brand: Bosscal

Varietal: Cenizo

State: Durango

NOM: D248G

Notes: Damiana

Label: Cuish Belató

Brand: Cuish

Varietal: Baltó

Distillations: 2

NOM: Various

Mezcalero: Agustín Güedulain

Crush: Tahona

Still: Copper alembique

Fermentation: Wood

Notes: From San Luis Amatlán, Miahuatlán Oaxaca.

Label: Balancan Destilado Artesanal

Brand: Balancan

Varietal: Papalome

State: Oaxaca

Distillations: 2

ABV: 46

Lot: PA001

Mezcalero: Amando Alvarado

Roast: underground

Crush: hand mashed

Still: clay pot

Fermentation: fermented in cow hides

Vintage: 2016

Tasting Notes: https://mezcalistas.com/balancan-destilado-artesanal-tasting-notes/

Purchase Link: https://www.astorwines.com/SearchResultsSingle.aspx?p=2&search=41037&searchtype=Contains

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

Notes: Lamb pechuga

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: Los Nahuales Special Edition No. 3

Brand: Los Nahuales

Varietal: 48% wild tobalá, 26% upland espadín, 13% wild tepextate, 13% sierrudo (agave americana)

State: Oaxaca

ABV: 48.76

NOM: O14X

Mezcalero: Joel Antonio Juan

Vintage: April and May 2016

Tasting Notes: https://mezcalistas.com/los-nahuales-special-edition-no-3-tasting-notes/

Label: Sacro Imperio Mezcal Durangensis (Cenizo)

Brand: Sacro Imperio

Varietal: Cenizo

State: Durango

Distillations: 2

ABV: 48

NOM: D529G

Mezcalero: Manuel Simental

Roast: in ground oven

Crush: hand axed, mechanical shredder

Still: copper pot with wood hat, filipino style

Fermentation: in ground pits, open fermentation

Purchase Link: https://www.oldtowntequila.com/sacro-imperio-cenizo-joven-mezcal/

Label: Melate Lote 1 Tobaziche

Brand: Maguey Melate

Varietal: Tobaziche

State: Oaxaca

ABV: 46

NOM: NA

Lot: 1

Mezcalero: Felix Angeles Arellanes

Tasting Notes: https://mezcalistas.com/oaxaca-in-a-box-the-maguey-melate-project/

Purchase Link: https://www.magueymelate.com/

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.

Notes: Aged in French oak casks for 9-12 months.

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

Notes: As of 2018 this is the new Mezcales de Leyenda Durango. As far as we know the mezcalero has changed and ABV is higher.

Purchase Link: https://www.oldtowntequila.com/mezcales-de-leyenda-durango-750ml/

Label: Espadin

Brand: Amaras

Varietal: Espadin

State: Oaxaca

ABV: 41

NOM: O239X

Lot: Batch 001

Vintage: 2014?

Notes: The IMPI assigned the 0239X NOM to Mezcal de Amor SAPI de CV as a bottler. The NOM for Mezcal de Amor SAPI de CV serves as an umbrella for all of the brands registered under this entity (i.e. Amaras and Amores). With this NOM, Mezcal Amor Sapi is permitted to bottle all types of mezcal from any region in the denomination of origin in Mexico.

Tasting Notes: https://www.mezcalistas.com/amaras-amores-anchor-aaa-tasting-notes/

Purchase Link: https://www.oldtowntequila.com/amaras-espadin-mezcal/

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

Purchase Link: https://www.oldtowntequila.com/el-silencio-mezcal-espadin/

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

Purchase Link: https://www.oldtowntequila.com/tosba-espadin-mezcal/

Label: Convite Coyote Mezcal

Brand: Convite

Varietal: Coyote

State: Oaxaca

ABV: 45

NOM: O231X

Purchase Link: https://www.oldtowntequila.com/convite-coyote-mezcal/

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

Notes: Continuing with Nacional's great series of labels commemorating significant events in Mexican history the 1937 Cirial marks the year that President Lázaro Cárdenas created the Federal Electricity Commission (CFE) to string electric wires across the country.

Brand: Mezcal IBA

NOM: O176X

Mezcalero: Don Fortino Ramos

Label: La Jicarita Sierra Negra

Brand: La Jicarita

Varietal: Sierra Negra

State: Oaxaca

Distillations: 2

ABV: 48

NOM: O349X

Lot: SN0001

Mezcalero: Celso Martínez López

Roast: Conical oven

Crush: Stone mill

Still: Copper alembic

Fermentation: Wooden tinas

Tasting Notes: https://mezcalistas.com/jicarita-sierra-negra-tasting-notes/

Purchase Link: https://plumpjackwines.com/products/la-jicirta-sierra-negra-mezcal?_pos=3068&_sid=68d907fa9&_ss=r

Label: #21

Brand: Mezcalero

Varietal: Ensamble - Cirial, Tepextate, Tobalá

State: Oaxaca

ABV: 48

NOM: O14X

Mezcalero: Don Baltazar Cruz Gonzales

Vintage: 2016

Notes: Aged almost 2 years.

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

Notes: From the Alipus Endemico sub label. Per the Alipus web site this mezcal is made from Sonoran Espadín (Angustifolia Pacífica) in Bacanora, Sonora.

Label: Mezcal Tribal

Brand: Mezcal Tribal

State: Durango

Label: Encantado

Brand: Encantado

Varietal: Various

State: Oaxaca

ABV: 40

Tasting Notes: https://mezcalistas.com/history-in-a-bottle-the-encantado-story/

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

Notes: Aged for six months in old brandy barrels made from American oak.

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