40% ABV
Velvety throughout. An exceptional drinking mezcal.
Each lot of Ilegal Mezcal Reposado is aged to taste for 6 months, using a combination of new and used American oak, medium char barrels. Our barrels are sourced from Kelvin Cooperage, a family-run business since 1963.
40% ABV
Full bodied agave flavor. Light smoke, lingering heat. An ideal mezcal for cocktails or perfect on its own.
Awarded Double Platinum, the highest award, in the ASCoT Awards, blind-tasted and scored for appearance, aroma, taste, and finish.
43.5% ABV
Derrumbes San Luis Potosí is an incredible example of a very particular style of mezcal crafted in the high altitude Central Mexican Plateau, in the state of San Luis Potosí.
Made from the region's wild agave Salmiana, it gives the mezcal a unique, vibrant flavour. Despite its abundance, this agave has a very low yield, needing up to four times as much to create an equal amount of spirit when compared to the blue agave used in the tequila region. Grown in calcareous soils, this mezcal terrifically showcases its terroir characteristics, with chalky notes very evident in the flavour profile.
Produced in an old traditional hacienda, above ground ovens known as hornos are used to cook the agave which mean their mezcal is not smoky. Once cooked, the agave is crushed by a tahona, fermented naturally with wild yeast, twice-distilled in small copper pot stills, and bottled at 43.5% ABV.
47% ABV
In the far north-east of the Mezcal Denomination of Origin region, mezcal made in Tamaulipas is unique and rarely found outside of Mexico. Two of the agave varietals used, known as Amole (Agave Funkiana and Agave Univittata), are endemic to this state. These small football-sized agave hearts are cooked together with the much larger Agave Americana by Maestro Mezcalero Cuauthemoc Jacques following the traditional method of production, using a horno de tierra (ground oven), natural fermentation with wild yeast in wooden vats, and small scale distillation in copper pot stills. The flavour profile obtained is like no other mezcal: fresh and mineral, balanced by black forest fruits.
46% ABV
Two species of agave are used to produce Derrumbes Michoacan: agave Cupreata brings mature fruit aromas, while agave Cenizo brings more herbal notes. Cooked in an underground stone pit using black oak, Derrumbes Michoacan is fermented in underground tanks lined with pine wood which adds to the herbal character.
True to the tradition of mezcal production in this area, Derrumbes Michoacan is distilled using the Phillipino method, which predates copper-pot distillation. This technique requires the body of the still to be made from wood, with the alcohol vapours condensed by a copper pot full of water that sits at the top of the trunk. This process adds to the unique character of Derrumbes Michoacan, which after distillation is 46% ABV and is rested in large glass bottles before the final bottling.
42% ABV
Composed of 100% Agave Tequiliana Weber, variety Azul (Blue Agave). Produced with the ancient method prevalent before the diffusion of above-ground cooking in the 1850s. Hacienda De Guadalupe is in Juitzila, Zacatecas, a few miles from the tequila valley just across the state border. Identical climate and weather conditions. Maestro Mezcalero Jaime Bañuelos smokes the blue agaves in a Horno de Tierra (roasting pit), then crushes them with a traditional tahona, ferments naturally with wild yeast, and distils in small copper pot stills. This method develops exceptional flavour profile: on the nose it's like a higher-ABV tequila, but with strong depth of smoke and earthiness. On the palate it has the full-mouth coating texture of traditional mezcal, but elegant notes usually associated with tequila. On the finish the blue agave is very distinctive, and leaves a long tequila-like freshness with earth under notes.
48% ABV
Derrumbes Oaxaca is a perfect example of a mezcal from the Central Valley of Oaxaca. The agave is cooked in an underground stone pit using black oak to give a light smokiness, which complements the mineral and fruit notes of the Espadin agave from which it is crafted.
The fermentation is naturally aided by the addition of pulque from the agave Americana before wild yeasts complete the 72-hour process. Derrumbes Oaxaca is twice-distilled in copper pot stills, the resulting liquid is 48% ABV and is rested for up to three months in large glass bottles.
Herencia de Sanchez Mezcal is produced by the Sanchez family in Candelaria Yegole, Oaxaca State, Mexico. Romulo Sanchez took over his father's distillery in 2003 and works around ten species of agaves, cultivated or wild, to produce Mezcal in an artisanal way.
The distillery Sanchez represents the culture, tradition and the art of Candelaria Yegole, a small village of the Southern Sierra, with a fertile soil on which to grow more than ten varieties of agave.
"Destiladora Sanchez" today represents the passion of a people dedicated to the production of a mezcal crafted. The distillery Sanchez is committed to the conservation of agaves in the wild: in the second half of the year 2013, the state built a hatchery with about 8 thousand seedlings of agave mexican variety Rodacantha, currently in danger of extinction.
Espadin is a fairly light Mescal, not very strong in alcohol, spicy and a little smoky.
48.2% ABV
Rey Campero Espadin Mezcal is made from 100% espadin agave that matures at 6-7 years. Double-distilled in copper stills and fermented in open air with natural wild yeast, this sumptuous mezcal greets with a floral and delicate nose while the palate is wonderfully light and fruity with flavors of pineapple, grapefruit, vanilla, and lime. The finish brings a touch of smoke. Bottled at 48% ABV, sip this excellent mezcal neat or make a smokin’ hot margarita for you and your friends.
Rey Campero means "King of the Countryside." Its story is tied to Mezcalero Rómulo Sánchez Parada, who learned all about producing mezcal from his father and grandfather, but the family tradition actually started with his great grandmother Clara Manzano Rios. She was the one who built the family’s palenque — the first in Candelaria Yegolé —in 1870 and started distilling with her husband Nicolas Sanchez. Initially, Rómulo Sánchez Parada emigrated to North Carolina but returned to Candelaria Yegolé, Mexico, in 2003 and started making Mezcal again with his family. This is a family with a rich history in making mezcal that spans more than 7 decades and 4 generations of Mezcaleros. Today, Rey Campero is produced in Candelaria Yegolé, a tiny village of 150 people in the Oaxacan Highlands just as it once was, according to tradition and with sustainability in mind. They focus on producing the finest quality mezcal, finding new markets for the spirit, as well as creating job opportunities.
₱2,995.00Original price was: ₱2,995.00.₱2,900.00Current price is: ₱2,900.00.
40% ABV
Mexico’s #1 selling Mezcal. Smooth, lightly smoky and easy to drink, 400 Conejos is perfect for those beginning their mezcal-drinking journey. The story of 400 Conejos begins with a native Mesoamerican religious tradition that allowed only priests to establish a channel of communication with the gods. To achieve it, they practiced ritual drinking of beverages made from agave. Such drinks were exclusively for religious ceremonies and for the spiritual elite. The gods of the drinks were called collectively centzon totochtin (400 rabbits) in Nahuatl. The number 400 was synonymous with “innumerable” and” uncountable”. It is believed that the spirit of the 400 rabbits carries on to this day in each bottle of this fine mezcal. The best agaves are selected after cultivation and cooked in traditional cone-shaped wood ovens. The wood is lit and volcanic rocks are placed on top of it in a pyramid shape. Finally, the oven is covered with cloth and earth and cooked for 3-5 days. Once cooked, the piñas are milled with a stone and kept in a wooden tub for fermentation. 400 Conejos Joven is double-distilled and bottled to enjoy at 40% ABV.
