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