Very unique, between normal second and extra third distillation, the batch is infused with roasted corn. Produces a nose full of smoky toasted corn and dry river stones. Body sweet with wood tones and layers of honeycomb, green tropical fruit, and smoke.
One of the most revered of all agave species due to its scarcity and relatively small physical size, tobalá agave has a growing period of up to 30 ...
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This 100% Espadín is distilled by Emigdio Jarquín in El Nanche, Miahuatlán de Porfirio Diaz. Don Emigdio is a fourth-generation mezcalero from the ...
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The Mezcal Vago Ensamble en Barro is made by Salomon Rey Rodriguez (Tío Rey) in Sola de Vega, Oaxaca. Tío Rey grows many different agave types on h...
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These limited batches are produced about once a year and are usually less than 300 liters. They are made by Salomón Rey Rodriguez (Tío Rey) in Sola...
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Produced by Octavio Jimenez Monterroza in Santiago Matatlan, Oaxaca using agave Espadin. The agaves are crushed by a horse-drawn tahona, cooked for...
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