Wild Agave Mezcals

This Papalometl batch presented by Agua de Cora was produced by Maestro Mezcalero Manuel Gonzalez and his brothers. They are a family of 4th genera...

Maestra Berta Vázquez is a Zapotec master mezcalera from the community of San Baltazar Chichicápam in the District of Ocotlán de Morelos. She learn...

Berta Vasquez comes from the Zapotec village of Chichicapam, Oaxaca, where she learned to make mezcal from her grandfather. Her husband was a mezca...

Abdias ferments the cooked agave hearts twice in bullhide sacs with potable water. The first time around, he ferments them whole. He and his team t...

Angelica Garcia Vasquez lives in the Zapotec village of Chichicapam, Oaxaca. Years, ago, she married master mezcalera Berta Vasquez's son. Tragical...

This small batch of Tepextate and Cuixe is the first time young mezcalero Eduardo "Lalo" Perez Ramos has attempted to co-roast, co-ferment and co-d...

Made in San Dionisio Ocotepec, Oaxaca by Miguel Martinez, this artisanal expression is roasted with mesquite & oak, crushed by Tahona, fermente...

5 Sentidos Sierra Negra is made with maguey Sierra Negra. The agave is hand mashed, fermented with spring water and tepehuaje bark in stone. This b...

Created by Juan Vásquez Jimenez, one of the youngest producers that NETA works with.This batch was made with 100% capón agaves- Bicuixe capón -two ...

Yuu Baal Madrecuixe is made with wild maguey Madre-Cuishe by master mezcalero Alberto Ortiz in Santa Maria la Pila. This mezcal offers an unmistaka...

Burrito Fiestero Artesanal Cenizo is a well-rounded Mezcal with a smooth texture. Creamy mouthfeel and a taste of tropical fruit. Gentle on the ...

Ultramundo is produced exclusively with wild Lamparillo (A. Asperrima) from 24,000-acre Pelayo Ranch in Mapimí, Durango. Bright and fresh flavors o...

Flor del Desierto began in 2011 by a small group of friends after one of them, Flor, won a baking competition using sotol as the special ingredient...

Vago Madre Cuixe from maestro mezcalero Emigdio Jarquin is produced in Miahuatlan, Oaxaca. The maguey Madre Cuixe (agave Karwinskii) used in this m...

The first Raicilla Pechuga commercially available in the USA, this bottle is a limited seasonal release from Estancia. Maestro raicillero Alfredo S...

Don Mateo Alto is a pure product of Michoacan by maestro mezcalero Jose Emilio Vieyra Rangel. Keeping with his family’s tradition, this mezcal is m...

Madrecuishe is part of the Karwinskii family of agaves. It thrives in dry climates and typically grows in a tall, cylindrical shape. Due to the aga...

When 3 friends from Chihuahua, Mexico, won a baking competition with sotol as their secret ingredient, they began a quest to find the best sotol in...

Durango is the most north-eastern state in the Mezcal DO area, and is known for its wild but abundant Agave Durangensis, known locally as Cenizo ("...

In the tiny village of San Miguel Ejutla in the central valley of Oaxaca, a co-operative comprised of 36+ families is committed to sustainable, fai...

Part of the American Oaxacensis agave family, the Castilla is a close cousin to the Espadín agave. Smaller in size than an Espadín and often discov...

The Ibérico expresses a citrus-forward nose of lime and grapefruit with a tropical aroma of banana. A viscous mouthfeel coats the palate with savor...

A dry mineral base is offset nicely with an abundance of fruit, herbaceous notes, and nuttiness. A viscous entry coats the mouth leading to a fruit...

Agave Jabalí, or Convallis, is rare and extremely difficult to work with. During fermentation and distillation, this agave foams and expands, with ...

Siete Misterios (Seven Mysteries) aims to keep traditional mezcal production alive with a range of mezcals that highlight agave varietals, each gro...

On the steep precarious hillsides of Oaxaca and Guerrero varieties of agave, indigenous to the region, grow wild and are heavily sought after by th...

Madre Mezcal is distilled from the Espadin and Cuishe (Karwinskii) agave varieties. The agaves are roasted in an earthen pit, and fermented with lo...

Pizcadores Sotol uses agave from the desert region of Chihuahua, where Dasylirion Leiophyllum grow wildly on hillsides. Also known as the green sot...

Jabali is a notoriously challenging plant with which to work. At every step of the production process after the roasting the plant will foam due to...

This special limited edition is from Aurelio Gonzalez Tobon. In spite of the fact that Puebla has one of the oldest traditions of distilling maguey...

Bacanora is a regional mezcal from the northwestern state of Sonora, made from a regional varietal of the Agave Angustifolia Haw, variously called ...

Distilled from Agave rhodacantha, aka Mexicano, and bottled at 48% ABV. Truly wonderful, palate is full of ripe banana and juicy grilled pineapple,...

Ensamble mezcals are a combination of two or more agave species distilled together in a single batch. Typically, the agave piñas are also roasted a...