Mezcal

An aromatic balance of cucumber, dill and dried grapefruit peel combined with a light presence of smoke and sweet accents of honey and vanilla. Herbs and citrus peel lead to dry notes of tobacco, pepper, and olives. Delicate accents of smoke, wet earth, and butter create richness and depth. A long, robust finish features beautifully toasted corn.

The Espadín Mezcal was our first product. After learning from Maestros Mezcaleros across Mexico, we crafted the most traditional production process. We noticed distillates in Sola de Vega had a sweeter and spicier feature compared to other villages, so we decided to produce our own Mezcal there and explored the concept “from seed to the bottle.” Our Espadín Mezcal displays rich minerality with notes of avocado leaf, fresh herbs, flowers, and citrus.

This ensamble is a blend of Espadin and Tobalá. Tobalá is known as king of the agaves because of its uniqueness. The agave itself is very different from most other varietals. It is physically smaller with drastically different leaves compared to Espadín and it can only be reproduced through seeds, unlike most agaves which can also produce offshoots. This makes Tobalá difficult to find and even harder to make into Mezcal since you need more of them compared to larger plants.

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

Tio Rey's meticulously crafted spirit, a blend of 100% maguey comprising Mexicano, Espadin, Jabali, Arroqueno, and Coyote Verde, presents a complex and evocative aroma. Dark raisins mingle with the damp, mineral scent of wet slate and the bracing tang of sea air, while hints of spruce tips and rich molasses add depth. Sweet notes of honey, ripe mango, and pineapple are balanced by the savory tang of Pecorino cheese, creating a truly unique and layered olfactory experience.

Dark Raisins, Wet Slate, Sea Air, Spruce Tips, Molasses, Honey, Pecorino Cheese, Ripe Mango, Pineapple

Made from 100% Maguey: 40% Mexicano, 24% Espadin, 16% Jabali, 10% Arroqueno, 9% Coyote Verde

Made by Tio Rey