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Items 16-29 of 34
Espadin Agaves are hand harvested on the steep slopes of the Oaxacan Sierra. Roasted by oak-fired rocks and ferfented in wooden vats before being double distilled in copper stills. Smooth and smoky with notes of spice on the finish. Enjoy neat or in specialty cocktails.
The artisanal mezcal distilled by Fernando Santibanez in Matatlan. Made from 100% Espadin, the agave is crushed and roasted in the traditional method using mesquite and ocote wood. Natural fermentation takes place in pine vats before double distillation in very old copper pots.
This new Mezcal from Mezcal Los Siete Misterios is made from a blend of Espadin and Cuishe agave. The Espadín Mezcal was our first product. After learning from Maestros Mezcaleros across Mexico, we crafted the most traditional production process.
This ensamble is a blend of Espadin and Tobalá. Tobalá is known as king of the agaves because of its uniqueness. The agave itself is very different from most other varietals. It is physically smaller with drastically different leaves compared to Espadín and it can only be reproduced through seeds, unlike most agaves which can also produce offshoots.
Siete Misterios Espadin was the first mezcal expression that Siete Misterios released. While on a trip into the Sierra, they visited the small community of Sola de Vega. The mezcal they tasted there was all hand milled and clay pot distilled, which they noted as giving the mezcal sweeter and spicier features compared to mezcal made in other regions.
Los Siete Misterios was born from the mission to preserve the passion, traditions, and culture embodied in Mezcal production. We, Eduardo and Julio Mestres, spent decades sampling Mezcal from villages across our native Mexico.
Celebrating the sacred traditions of their village, Sola de Vega, Oaxaca, Los Siete Misterios roast highest quality Coyote agave for distillation in a clay pot still. The Coyote expression combines notes of dry scented herbs such as holy leaf, epaztoe and pine needles with the bright citrus aromas of lime and grapefruit peel.
The Mexicanito agave grows in the foothills of pine-oak forests from Sonora to Oaxaca. Soils rich in organic matter provide the nutrients it needs to reach its impressive size.
The Tepeztate agave grows wild on high mountainsides and steep, rocky cliffs making it extremely difficult to harvest. Their twisted, large green leaves make the agaves look like massive spiders climbing up a mountain. This expression features notes of ripe citrus and tropical fruit due to the agaves long age of maturation before harvest.
Mitre Mezcal is made in Santiago Matatlan, Oaxaca by 2nd and 3rd generation Maestros Mezcaleros Don Tacho and his sons Joel and Laurentino. This mezcal is traditionally produced using maguey Espadin cooked in a stone oven, horse-drawn tahona, and copper distillation.
Grabado Artisanal Mezcal is very expressive with notes of fresh herbs, soft smoke, agave syrup. Well-balanced with a deep and smooth finish. Great for sipping straight or in cocktails.
This Lokita Mezcal is made from eight-year-old Espadín agaves and twelve-year-old Tobalá agaves. Distillation takes place in copper pot stills.
Lokita Ensamble mezcal is made from eight-year-old Maguey Espadin and twelve-year-old Maguey Tobala agaves in the region of San Dionisio Ocotepec, Oaxaca, Mexico. It is triple distilled in copper stills and stands out for its clear, transparent appearance and exuberant body.