Mezcal

Flagship

Oaxaca, Durango, Guerrero, Michoacan, Puebla, San Luis Potosi, Guanajuato, Zacatecas, Tamaulipas

Famous For

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Division Bell

Mezcal, Aperol, maraschino. Smoke meets bitter meets cherry in one precise coupe.

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Empellón Cocina's Fat-Washed Mezcal

Mezcal fat-washed with coconut oil. Smoke and tropical fat in one sip.

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La Morena

A dark-spirited beauty with Latin character. The name means the brunette.

ABV40-55%. Ancestral styles often exceed 50%. Unregulated village mezcal can push past 60%.

Sub-styles

Espadin TobalaMadre-CuisheArrequenoTepeztate Ensamble Pechuga Cenizo Coyote Cuishe

Tasting Notes

Smoke, wet clay, green pepper, campfire, earth, minerality, tropical fruit, leather, roasted agave, ash, citrus peel, dried herbs, fennel, dark chocolate. Espadin leans smoky-sweet with citrus and pepper. Tobala goes floral-mineral with white fruit and wet stone. Arrequeno hits herbal-savory with deep chocolate and leather. Madre-Cuishe brings green-vegetal intensity with minty brightness. Learn the agave species and you learn the flavor map — each one is a different instrument in the same orchestra.

Brand Guide

Well

Vida, Banhez ($25-30)

Call

Montelobos, El Silencio, Bozal ($35-45)

Premium

Del Maguey Single Village, Fidencio, Ilegal ($50-70)

Top Shelf

Rey Campero, Vago Elote, Real Minero ($80-150+). Vida is the industry workhorse — know it cold. Del Maguey Chichicapa is the bartender's secret weapon for anyone ready to go deeper