MEZCAL

Our mezcal list is grouped by the varietal of agave. They are then grouped by producer and mezcalero. Priced for 1½ oz pours

• ALIPUS SAN JUAN fruity, agave forward
  Rodolfo Juan Ramirez
• ALIPUS SANTA ANA smoky-herbal, floral
  Hernandez Melchor
• ALIPUS SAN ANDRES sweet floral, earthy
  Valente Angel Garcia
• THE PRODUCER Espandin + Cuishe, smooth, floral, light smoke
• THE PRODUCER Espadin (Pure Espadin) Earthy, Dry subtle smoke, minerality.
• OJO DE TIGRE ARTESANAL JOVEN Sweet and smoky, notes of caramel & dried fruits

• VAGO ESPADIN smoky, rich, fruity
  Emigdio Jarquin Ramirez
• VAGO ESPADIN rich, garden herbs
  Joel Barriga
• QUIEREME MUCHO ESPADIN fresh green apple charred wood
• QUIEREME MUCHO CUISHE smoked agave rich cedar and oak
• QUIEREME MUCHO TOBALA fruity nose, sweet agave, mango ,
  Wilibaldo Rodriguez

• ILLEGAL JOVEN green apple, citrus, white pepper
  Alvaro, Armando & Eric Hernandez
• ILLEGAL REPOSADO agave, oak, black pepper
  Alvaro, Armando & Eric Hernandez
• ILLEGAL ANEJO french oak, black pepper
  Alvaro, Armando & Eric Hernandez

• BOZAL CENIZO mesquite, dark chocolate
• BOZAL PECHUGA subtle minerality, slight smokiness
• BOZAL BARRIL wet forest grass, anise

Technically speaking, Mezcal is any fermented agave spirit produced in one of the 9 states in Mexico that make up the mezcal denomination. Much like wine grapes, there are several varieties of agave and each mezcal takes its unique flavor from both the variety of agave plant and the influence of the growing climate from where the agave comes.

The Espadin Agave is the most well-known varietal, but we highlight mezcals produced from Cayote, Tobala, Jabali and more. Many of these agaves are wild and some can take up to 20 years to mature – which drives up the scarcity and the cost! The mezcal takes on its smoky taste when the agaves are first roasted in giant charcoal fired earthen pits. The roasted agave is then pot distilled to produce a clear spirit. The final component which determines the final flavor of the mezcal is the Mezcalero – or the distiller – the person who actually makes the mezcal.

There are 3 main styles of mezcal based on how long they are rested before being released. Far and away, the most popular style is Joven, which is unaged (silver or blanco in the tequila world) followed by Reposado which is aged 2 – 12 months & Anejo which is aged a minimum of 12 months and up to several years.