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Made from a cultivated batch of madrecuishe agaves, grown at the epicenter for the greatest terroir for this agave, the high altitude also adds another dimension of elevated and chiseled flavors to this laser sharp mezcal. 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A fifth generation master, Baltazar Cruz seperates himself from the myriad producers in this region by painstakingly working with challening agaves like this batch of Sierra Negra. The long, slow and deeply laborious traditional processes he employs prove transformative in the bottle with mezcals that rival expressions from the best producers in Mexico. This still proof mezcal is one of the finest expressions of this agave we have had to date.
Fourth generation Maestro Mezcalero Valente Garcia plies his craft in the tiny village of La Pila in the mountains of Oaxaca. Made from a cultivated batch of madrecuishe agaves, grown at the epicenter for the greatest terroir for this agave, the high altitude also adds another dimension of elevated and chiseled flavors to this laser sharp mezcal. A master class for the agave.
Quiereme Mucho Tobala is made wild maguey Tobala by maestro mezcalero Wilibaldo Rodriguez. The ABV will vary by bottle, but should be between 45-47%. This mezcal is traditionally produced, and the cooked agave are hand-crushed. It has a sweet, fruity arom...
Banhez Arroqueño is comprised of 100% arroqueño agave, an enormous species taking up to 25 years to reach full maturity and found only in rural regions of Oaxaca. This delightful mezcal is earthy and dark, with subtle smoke and underlying sweetness.
