70% Espadin (9 years old), 30% Karwinskii (15 - 17 years old). Natural yeast during fermentation.

nextSectionThis mezcal is bright, with a mild, smoky bouquet, notes of dried herbs and a distinctive sweet agave finish expressive of the terroir. Baked jalapeños fade quickly into a light, mouthwatering saline note on the mouth.

Exiliado coyote is produced by mezcalero Artemio García in San Dionisio Ocotepec, Oaxaca. This mezcal is made with wild-harvested maguey Coyote (Agave Lyoba). The agaves are cooked in an underground pit over, milled by tahona, and double distilled in copper.

Exiliado coyote is produced by mezcalero Artemio García in San Dionisio Ocotepec, Oaxaca. This mezcal is made with wild-harvested maguey Coyote (Agave Lyoba). The agaves are cooked in an underground pit over, milled by tahona, and double distilled in copper.

Grulani Tobala is made with maguey Tobala (Agave potatorum). Maestro Mezcalero Leo Hernandez produces this in the mountainous region of San Baltazar Guelavila. The agave used in this mezcal are crushed by tahona and distilled in copper.

Grulani Tobala is made with maguey Tobala (Agave potatorum). Maestro Mezcalero Leo Hernandez produces this in the mountainous region of San Baltazar Guelavila. The agave used in this mezcal are crushed by tahona and distilled in copper.

The Gutiérrez family has been making Mezcal since 2009, using Cenizo (Agave durangensis) which is indigenous to the state of Durango. The core Mezcals are distilled by Fabiola Avila at the Hacienda Dolores, a historic colonial estate that was built in 1600s that has been painstakingly restored over the last 30 years.

Because Durango has a large diversity of agave varietals, second only to Oaxaca, Lágrimas de Dolores has partnered with a number of vinatas. These are small rural distilleries that harvest wild and semi-cultivated agaves in remote areas and distill them. Lágrimas de Dolores efforts help support local communities and livelihoods and make available bottlings from such rare agave varieties as Castilla (Agave angustifolia) and Masparillo (Agave maximiliana).

The Gutiérrez family has been making Mezcal since 2009, using Cenizo (Agave durangensis) which is indigenous to the state of Durango. The core Mezcals are distilled by Fabiola Avila at the Hacienda Dolores, a historic colonial estate that was built in 1600s that has been painstakingly restored over the last 30 years.

Because Durango has a large diversity of agave varietals, second only to Oaxaca, Lágrimas de Dolores has partnered with a number of vinatas. These are small rural distilleries that harvest wild and semi-cultivated agaves in remote areas and distill them. Lágrimas de Dolores efforts help support local communities and livelihoods and make available bottlings from such rare agave varieties as Castilla (Agave angustifolia) and Masparillo (Agave maximiliana).

A new maestro in the Lamata stable, indigenous Tepehuano mezcalero Marcelo Flores has landed with a splash! He and his family work slowly and carefully, high in the mountains above Durango’s Temoaya Canyon. Marcelo & family carefully select only their highest quality agave for harvest and production, keeping batches exceedingly small (ranging just 20 to 80 liters). The family uses the historic “viejo” Filipino-style still common to the region, which features a copper pot below and a conical barrel-like wood structure above; theirs in particular features a receiving shoot made from a dried quiote (the reproductive stalk of the agave), a romantic final touch as the new distillate exits the chamber.

\\n\\nMarcelo’s Tepemete—a local nomenclature for A. angustifolia—is delicate and floral, with sweet and savory aromas comingling gracefully. A delight to sip on its own, this has become a recent favorite for pairing agave spirits with cuisine.

A new maestro in the Lamata stable, indigenous Tepehuano mezcalero Marcelo Flores has landed with a splash! He and his family work slowly and carefully, high in the mountains above Durango’s Temoaya Canyon. Marcelo & family carefully select only their highest quality agave for harvest and production, keeping batches exceedingly small (ranging just 20 to 80 liters). The family uses the historic “viejo” Filipino-style still common to the region, which features a copper pot below and a conical barrel-like wood structure above; theirs in particular features a receiving shoot made from a dried quiote (the reproductive stalk of the agave), a romantic final touch as the new distillate exits the chamber.

\\n\\nMarcelo’s Tepemete—a local nomenclature for A. angustifolia—is delicate and floral, with sweet and savory aromas comingling gracefully. A delight to sip on its own, this has become a recent favorite for pairing agave spirits with cuisine.