Mezcal Flights

𝙸𝙻𝙴𝙶𝙰𝙻 𝙹𝙾𝚅𝙴𝙽 ******************************************** Un-aged. Deep agave aromas. Hints of green apple, citrus and white pepper. Lingering heat and sweet agave. Ideal for cocktails and perfect on its own. ******************************************** 𝙸𝙻𝙴𝙶𝙰𝙻 𝚁𝙴𝙿𝙾𝚂𝙰𝙳𝙾 Ilegal Reposado is aged for 4 months in American oak barrels. It has caramelized pear and bitter orange on the nose, and clove, toffee and hints of vanilla on the palate. The mouth feel is velvety throughout. ******************************************** 𝙸𝙻𝙴𝙶𝙰𝙻 𝙰𝙽𝙴𝙹𝙾 Ilegal Anejo is aged for 13 months in a blend of American and French oak. It is gorgeous Mezcal rivaling the world’s finest scotches and cognacs. It has maple, clove, and bitter orange aromas, and dark chocolate and sweet agave on the palate. It is rounded, full, rich. When sipped and savored, this is much softer and smoother than the Reposado. It somewhat resembles the more rustic of the Tequila’s but with the intense Espadin fruit flavor.

A must try trio! ⭐️⭐️ SUPREMO FLIGHT ⭐️⭐️ ✨Mezcal Clase Azul Guerrero✨ Crystal clear with light straw-colored highlights. Full bodied. Grapefruit skin, fresh wood, rosemary, peanut oil, hints of butter and daisy flowers aromas. Tones of Fresh wood, seaweed, lemon juice, pepper and light notes of tobacco. ✨Los Nahuales Still Proof✨ Bottled without dilution at 53% abv. Produced 40% from wild jabalí (agave convallis) collected in the hills of San Jose Lachiguiri, west of Miahuatlan, in dark thin infertile soils. The jabalí is notoriously difficult to distill; here the acidic ferality is beautifully tamed by blending with a rich mature espadín from Pozo Blanco near Santiago Matatlan. 720 bottles @ 53% abv. ✨Cementerio Mezcalero Special Edition 2016✨ 
Aged in glass. Production 435 bottles. Lactic qualites, roasted chestnuts and dried fruit aroma. Buttery notes with mild smoke with a high acidity and a long finish taste.

✨Los Espadines Flight✨ 🔸Ilegal Reposado🔸 Aged four months in ex-bourbon barrels. Caramelized pear and bitter orange on the nose. Clove, butterscotch, and hints of vanilla on the palate. 🔸Rayu Joven Ensamble🔸 Crystalline color and aromas of citrus, minerals, and earth. The Jabli offers butter and hazelnut notes, while the Madrecuishe provides a mineral note bursting with flavors of moist earth, dried trees, and freshly cut herbs. Espadin provides a silky fruit tree of citrus. 🔸Casamigos Mezcal🔸 Hints of tamarind, pomegranate, banana and mango. Fresh herbal mint aromas, dried oregano and thyme lend character to the mezcal. The delicate tones of smoke, hints of licorice and mineral nuances lead to a long silky finish.

Mezcal Marca Negra Dobadan tastes of cooked agave with a touch of molasses and brown sugar, green herbs and grapefruit peel, a slight smoky flavor gives way to a sweet finish. The maguey Dobadaan is agave Rhodacantha in the Zapotec language. Both names for this type of agave are pretty widely accepted in certain regions of Oaxaca. The Marca Negra Dobadan tastes of rich fruits, and it’s very clean on the nose and palate. Cinco Sentidos Pechuga de Mole Poblano is made with agave Espadin that are fermented in stone with well water. It’s distilled in a filipino hybrid still (clay-wood-clay-copper). Before the final distillation, chicken and mole poblano are added to create a unique flavor and mouthfeel. The mole that is used is made from chile ancho, chile mulato, chocolate, sesame seeds, almonds, peanuts, rosemary, and cumin. Wahaka Joven Espadín delivers what pure, artisanal mezcal is all about: an experience that awakens the senses with a delicate balance of smoke, earth, and sweetness. A specialty of their maestro mezcalero, Alberto “Beto” Morales, the Joven Espadín instantly transports you to our estate in San Dionisio Ocotepec, Oaxaca, where this Mezcal’s agave is grown, cooked, crushed, fermented, and double-distilled on a palenque that Beto describes as “a place of respect and harmony, where no arguments or even bad words may be uttered.”

🆆🅰🅷🅰🅺🅰 🅵🅻🅸🅶🅷🆃 ✨Wahaka Mezcal Reposado con Gusano✨ Wahaka Reposado con Gusano is aged for up to six months in recharred American oak barrels. The Reposado con Gusano is sweet with its light golden color and lustrous flavor. Their Reposado con Gusano has the addition of an agave worm. Though aged mezcal was not part of the original plan for Wahaka, mezcalero Beto Morales insisted that it be included as this is a special family recipe that includes the combination of oak barrels and gusano, with the worms resting with the mezcal in barrels for the entirety of the aging process. ✨Wahaka Mezcal Ensamble✨ Wahaka Ensamble is one of the most unique members of the Wahaka suite.  This mezcal is a blend of maguey Espadín (50%), Madre Cuishe (25%), and Tobalá (25%) that are cooked, fermented, and distilled together. This Ensamble is full-bodied and carries the distinctive floral aroma of the Tobalá. At first sip, it takes on the characteristics of the Tobalá, which then moves into the earth, mineral and citrus notes found in the Madre Cuishe. ✨Wahaka Mezcal Espadín✨ Wahaka Joven Espadín delivers what pure, artisanal mezcal is all about: an experience that awakens the senses with a delicate balance of smoke, earth, and sweetness. A specialty of their maestro mezcalero, Alberto “Beto” Morales, the Joven Espadín instantly transports you to our estate in San Dionisio Ocotepec, Oaxaca, where this Mezcal’s agave is grown, cooked, crushed, fermented, and double-distilled on a palenque that Beto describes as “a place of respect and harmony, where no arguments or even bad words may be uttered.”

𝙴𝙻 𝚂𝙸𝙻𝙴𝙽𝙲𝙸𝙾 ******************************************** Espadín is a Premium Mezcal created for High-End Mixology. El Silencio Espadín is handmade in small batches from carefully selected 10-12 year old agaves. The result is the finest Mezcal created for mixology, with an infinite range of flavors, dimensions and character, and which also sips beautifully. El Silencio Espadín is double distilled in copper stills by Master Mescalier Pedro Hernandez. ******************************************** 𝚂𝙾𝙼𝙱𝚁𝙰 𝙼𝙴𝚉𝙲𝙰𝙻 Sombra was created as a passion project of famed sommelier and wine negociant Richard Betts of Betts & Scholls. Created as a stance against the “Vodka-ization” of Agave spirits, this is meant to jump out in a cocktail. It is 100% espadín that are first grown in the villages of San Juan del Rio and San Juan before being uprooted and planted on the slopes of the Sierras in Oaxaca. ******************************************** 𝙼𝙴𝚉𝙲𝙰𝙻 𝚅𝙰𝙶𝙾 𝙴𝚂𝙿𝙰𝙳𝙸𝙽 Mezcal Vago is the business creation of Judah Kuper in conjunction with his in-laws in Oaxaca: a family of distillers that has been making mezcal for generations. Vago marks the first time their products have been available commercially, having previously been consumed solely by friends and family. The Espadín is the classic expression from Judah's father-in-law Aquilino García López. It's distilled from cultivated Espadín agave and showcases a clean and vibrant palate of citrus and smoke. Each batch is a little different from the last as Aquilino uses only the freshest, ripest agave when available.

𝙳𝙴𝙻 𝙼𝙰𝙶𝚄𝙴𝚈 𝚅𝙸𝙳𝙰 𝙼𝙴𝚉𝙲𝙰𝙻 ******************************************** Introduced in 2010, Del Maguey Vida Mezcal is an artisanal single-village organic mezcal made from espadín agaves. These agaves are harvested from the village of San Luis del Rio in Oaxaca. Roasting of the agaves lasts for 3-8 days followed by an 8-10 day wild fermentation. The mezcal is twice distilled in wood-fired copper stills. ******************************************** 𝚇𝙸𝙲𝙰𝚁𝚄 𝚂𝙸𝙻𝚅𝙴𝚁 Xicaru Silver is an unaged mezcal made with agave Espadín. Mezcalero Fernando Santibañez uses traditional production methods for this mezcal, which he learned how to make from his grandmother. The Xicaru Silver has an earthy character with vegetal notes. It is blended to 40.5% ABV. ******************************************** 𝚇𝙸𝙲𝙰𝚁𝚄 𝙿𝙴𝙲𝙷𝚄𝙶𝙰 𝙼𝙾𝙻𝙴 Xicaru Pechuga Mole is a celebration of two Oaxacan traditions: pechuga, a mezcal that is distilled with a chicken breast and traditionally reserved for special occasions, and mole negro, the iconic Oaxacan sauce. The agave Espadín used in this mezcal is cooked in an underground stone oven, tahona-mashed, fermented in open-air pine vats, and distilled over a wood fire. The mole negro is made from scratch over two days at the palenque, using molcajete-ground chilis, Oaxacan chocolate, and other fresh ingredients. It is added to the still along with a chicken breast for the final distillation.

𝙲𝙰𝚂𝙰𝙼𝙸𝙶𝙾𝚂 𝙼𝙴𝚉𝙲𝙰𝙻 ******************************************** Casamigos Mezcal Joven is made with agave Espadín in Santiago Matatlán, Oaxaca. According to co-founder Rande Gerber, the “mezcal was brought to them by a family that has made it for five generations. It’s extremely smooth, small-batch, with the perfect smokiness and easy to drink.” ******************************************** 𝙼𝙴𝚉𝙲𝙰𝙻 𝙼𝙰𝚁𝙲𝙰 𝙽𝙴𝙶𝚁𝙰 Mezcal Marca Negra Espadin has a fresh and clean aroma of ripe fruit, followed by roasted fruits, then, rich sweet milky a citrus touch, clean and delicious finish. At 50% ABV this is stronger than most other Espadin Mezcal’s but the alcohol does not overpower the the taste. ******************************************** 𝚆𝙰𝙷𝙰𝙺𝙰 𝙼𝙰𝙳𝚁𝙴-𝙲𝚄𝙸𝚂𝙷𝙴 Wahaka Madre-Cuishe’s flavors are a product of its terroir. It is subtly herbaceous, with a hint of freshly fallen rain, this rare, wild-harvested agave often grows in the low-lying volcanic terrain of Oaxaca’s Central Valleys, where warmer temperatures and drier conditions give birth to more savory, minerally mezcales. This Madre-Cuishe captures the singular character of this maguey and its environment very well. Its bright, earthy notes develop delicately and slowly, while its long finish allows those flavors to linger gently.

YUU BAAL Yuu Baal Madrecuixe is made with wild maguey Madre-Cuishe by master mezcalero Alberto Ortiz in Santa Maria la Pila. This mezcal offers an unmistakable herbal aroma and taste. It accentuates intense notes of green vegetation and wet earth, with a mineral smell that is unparalleled and unforgettable. This is the only Yuu Baal mezcal that is made by Alberto Ortiz, who is responsible for many high-end mezcals that are distributed by other brands. WAHAKA Wahaka Madre-Cuishe’s flavors are a product of its terroir. It is subtly herbaceous, with a hint of freshly fallen rain, this rare, wild-harvested agave often grows in the low-lying volcanic terrain of Oaxaca’s Central Valleys, where warmer temperatures and drier conditions give birth to more savory, minerally mezcales. This Madre-Cuishe captures the singular character of this maguey and its environment very well. Its bright, earthy notes develop delicately and slowly, while its long finish allows those flavors to linger gently. The Madre-Cuishe’s unique citrus flavors pair wonderfully with a variety of foods including exotic fruits. 5 SENTIDOS 5 Sentidos is named after the five senses that their mezcaleros use to produce their agave spirits. The producers of this mezcal do not use any model machinery or tools, being guided only by their senses throughout the production process. The brand was launched by El Destilado restaurant in centro Oaxaca. The restaurant is known for it's creative menu, unique cocktails, and exception agave spirits. The brand is a curated tour of Mexico with a wide range of expressions that are made by some of the best mezcaleros in the region. Cinco Sentidos is uncertified mezcal and is labeled as "Destilado de Agave".

BACANORA BLANCO Rancho Tepúa Bacanora Blanco is produced using maguey Pacifica and cooked underground for 36 hours and then fermented with wild yeasts in stainless steel vats for 8-10 days. It is then distilled twice in an alembic still that has a stainless steel pot and a copper condenser. The ABV changes slightly from batch to batch. LA VENENOSA RAICILLA TABERNAS “Tabernas” are small scale raicilla distilleries who use artisan methods and their distillers are known as “taberneros”. La Venenosa Raicilla Tabernas is a raicilla at a price point that can be used for cocktails. Tabernas is made from cultivated agave Maximiliana in the village of La Vieja by Don Antonio Arrizon. The agave is roasted in an adobe clay oven fueled by black oak. It is then fermented in oak vats with natural yeast, then distilled once in a stainless steel alambic Arabic-Filipino hybrid still. The nose has citrus peals and herbs. The palate is dry with notes of cooked agave. SOTOL LA HIGUERA WHEELERI Sotol La Higuera Leiophyllum is produced in Aldama, Chihuahua by Master Sotolero Gerardo Ruelas. The sotol plants are cooked in an outdoor conical oven and then milled by hand with axes. The fibers are naturally fermented with wild yeasts in 1,000-liter pine vats before being double distilled in copper alembic stills. The Wheeleri has a rounded balance of smoke herbs and fruit. The nose is more herbal with hints of smoke. The palate shows more of the herbs with hints of pineapple.