The Auditor

This was released in April of 2020 as the Mezcalero of the month. This Mezcal was made in San Juan Bautista in Sola De Vega. It was Cultivated for 6 years, grinded in an electric mill then ferment in plastic and distilled in clay pots with spring water. Mezcalero: Noe Garcia Olivera Batch: NOE-COY-001 ABV: 49.1% Nose: Herbal, Earthy, […]

This is a bottling from Mezcal Club maguey Melate. This comes to use from Santa Catarina Minas, Oaxaca. This Tobaziche was grown for 15 years wild, cooked for 5 days in an earthen oven, grinded by hand with a wooden club, then clay pot fermented for 18 days. Mezcalero: Felix Cruz Angeles Batch: FEL-TOB-001 ABV: 47% Nose: Pungent and

This is an espadin bottled by Vago. It was produced in the area of El Nanche, Miahuatlan. It was ground with stone and distilled in a copper still. Mezcalero: Emigdio Jarquin Batch: July 2019 Lot: E-19-E-19 ABV: 49.9% Nose: Minerals, light earthiness, peppercorn, salt, roasted bell peppers, Palate: Thick oily mouthfeel. Warm and dry. An explosion of lemon zest, peppercorns, light

This Mezcal comes from the Mixtexa Poblana in Puebla. It was cooked in a conical earthen oven for 6 days, crushed by hand, fermented in a hybrid steel, copper, and clay still with natural spring water. It was produced in July of 2019. Mezcalero: Atelo Ramirez Batch: PICH02-19MX ABV: 48.4% Nose: Heavy Green Vegetals, bell peppers and cucumbers. Brine, salinity,

Cinco Sentidos Bruto Reposado This is an offering from Cinco Sentidos, and a slightly unusual one as this will be my 2nd ever aged Mezcal. This one was made from A.Inaquidens agave, cooked in an earth oven for 6 days, Hand Crushed, and fermented in stone tubs with pulque. Filipino style stills and was then