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ON MEZCAL
Mezcal is a spirit distilled from the agave plant, it can be made from any agave suitable for distillation, currently around 60 different species.
Mezcal is an appellation spirit, meaning that, in order to be called ‘Mezcal’, as well as adhering to strict production guidelines, it must also be produced in one of the following states:
Oaxaca, Durango, Zacatecas, Michoacan, Guerrero, Puebla, San Luis Potosi, Tamaulipas, Guanajuato
When cultivating and producing mezcal, distillers use time-honoured and artisanal traditions. Each agave heart or ‘piña’ is harvested individually, without machinery and placed in conical ‘earth-ovens’, dug deep in the ground. ‘Mezcaleros’ use stone mills to crush the softened hearts, then distill the resulting spirit in clay or wooden pots.
To this end, Mezcal is one of the last remaining spirits being produced in an artisanal manner, completely honouring traditions and practices that have been handed down through multiple generations.
We list our Mezcals by region, then variety, style or ‘house’ (hacienda). So, if you’re looking for something from the ‘home’ of Mezcal; Oaxaca, you’ll be able to find it quickly.
Information listed below the name of the spirit are as follows: in italics is the agave variety or species, then the origin (pueblo) of the agave used, and then the alcohol content by volume (ABV).
All of these details can be interpreted in a similar way to wine, wherein the grape varietal is the species of agave and the growing regions are the appellation states of mezcal.
Just like wine, the terroir and locale of the agave significantly affects the flavour of the final spirit. As do the techniques, traditions, skill and finesse of the Mezcalero.
Because of these factors, there are significant differences between agaves grown in different regions, and agaves, handled by different Mezcaleros; even when they are distilled in the same distillery.
Agave spirits; whether Mezcal, Tequila, Sotol, Raicilla or others, are just as complex and incredible as this introduction suggests – and it’s their complexity that places them in a league of their own.
Dixeebe!
OAXACA
Lost Explorer Espadin
14
Angustifolia 42%
2021 Nuestra Soledad Espadin de San Luis Del Rio
17
Angustifolia 47.3%
Madre Mezcal Ensamble
22
Angustifolia, Karwinskii 45%
Artesanal Wild Tobala
25
Karwiinski 45%
Artesanal Botanico
30
Cupreata 45%
2019 Mezcalosfera Ensamble
45
Madrecuixe / Bicuixe / Coyote / Espadin 47.7%
2019 Mezcalosfera Barril
45
Karwinskii 48%
2017 Mezcalosfera Ensamble
60
Madrecuixe / Tobaxiche 49%
2019 Mezcalosfera Papalote
72
Cupreata 46%
2018 Mezcalosfera Ensamble
45
Magues Bicuishe / Tobala / Madrecuishe
Karwinskii/ Potatorum / Karwinskii 45.27%
2017 Tio Pesca Coyote
45
Americana 47%
2017 Tio Pesca Tobala
45
Potatorum 47%
2017 Tio Pesca Mexicano
45
Rhodacantha 47%
2016 Pescador de Suenos Cuishe
150
Karwinskii 49%
2022 Del Maguey Espadin Iberico Pechuga
35
Angustifolia 49%
2022 Del Maguey Pechuga
50
Angustifolia 49%
Del Maguey Tepextate
28
Marmorata 45%
2021 Del Maguey Papalome
26
Cupreata / Potatorum 48%
Mezcal de Leyendas Coyote
25
Americana 46.8%
Mal Bien Tepextate
24
Marmorata 46.52%
Quiquiriqui Madrecuiche
30
Karwinskii 47%
Quiquiriqui Mexicano
30
Rhodacantha 47%
Quiquiriqui Ensamble
28
Tepextate / Cuishe / Espadin
Marmorata / Karwinskii / Angustifolia 47%
Quiquiriqui Espadin
17
Angustifolia 49%
Wahaka Madrecuishe
25
Karwinskii 42%
Wahaka Ensamble
25
Espadin / Tobala / Madrecuishe
Angustifolia / Potatorum / Karwinskii 40%
Wahaka Abocado Con Gusano
16
Angustifolia 40%
Wahaka Tobala
24
Potatorum 42%
Wahaka Jabali
25
Corvallis 47%
2019 Siete Misterios Arroqueño
32
Americana 48.9%
2021 Siete Misterios Doba-Yej
28
Angustifolia 44%
Cuentacuentos Espadin
25
Angustifolia 46%
2022 Cuentacuentos Mexicano
28
Macroacantha 47%
2022 Cuentacuentos Cuishe
28
Karwinskii 47.89%
2021 Cuentacuentos Tobala
28
Seemanniana 47.7%
2020 Cuentacuentos Arroqueño
30
Americana 46.34%
2016 Cuentacuentos Papalote
40
Cupreata 47.9%
2021 Cuentacuentos Coyote
30
Americana 48.08%
2018 El Jolgorio Jabali
50
Convallis 50.3%
2016 El Jolgorio Tobasiche
55
Karwinskii 50.2%
2018 El Jolgorio Karwinskii
80
Karwinskii 50%
2018 El Jolgorio Sierrudo
38
Americana 50.3%
2019 El Jolgorio Tobala
50
Potatorum 54%
2016 El Jolgorio Tobasiche
100
Karwinskii 52%
2015 El Jolgorio Arroqueño
90
Americana 55%
2018 El Jolgorio Arroqueño
50
Americana 50.3%
Bozal Espadin Sacrificio
0
Angustifolia 47%
Boxal Saccatoro
41
Angustifolia 46.3%
Bozal Barril
35
Karwinskii 47%
Bozal Castilla
30
Angustifolia 47.3%
Bozal Cenizo
23
Durangensis 47%
DURANGO
La Grimas De Dolores Sirreno
35
Wocomahi 47%
La Grimas De Dolores Cenizo Anejo
35
Durangensis 40.5%
La Grimas De Dolores Tepemente
38
Angustifolia 47%
La Grimas De Dolores I’Gok
35
Americana 47%
Origen Raiz Chacaleno
25
Angustifolia 48%
Origen Raiz Espadin Chacaleno
23
Angustifolia 48%
Origen Raiz Cenizo Sacrificio
0
Durangensis 48%
GUERRERO
Artesanal Espadin
21
Angustifolia 42%
Artesanal Citrus
25
Cupreata 45%
SONORA
Aguamiel Bacanora
17
Angustifolia 41%
Yoowe Bacanora
22
Angustifolia haw (Pacifica) 43.2%
PUEBLA
Mezcal de Leyendas Pichumel
25
Marmorata 48.2%
JALISCO
La Venenosa Sierra Occidental
22
Lechuguilla (Maximiliana) 43%
La Venenosa Sierra Del Tigre
22
Bruto (Inaequidens) 46%
San Cayatano Tuxca
60
Lineno 45%
ON TEQUILA
BLANCO
Arette Suave Blanco
16
Calle 23 Blanco
15
Tequila Ocho Blanco
18
G4 Blanco
18
Fortaleza Blanco
18
Jose Cuervo Tradicional Blanco
12
Siempre Blanco
20
Siete Leguas Blanco
16
NODO Blanco
15
Selección 1579 Blanco
25
REPOSADO
Arette Suave Reposado
18
Magenta Tequila Reposado
0
Siete Leguas Reposado
17
Jose Cuervo Reposado
12
ANEJO
Siete Leguas Anejo
18
Siempre Anejo
24
Azulejos Anejo
45
Rooster Rojo Anejo
15
EXTRA ANEJO
Don Julio 1942 Extra Anejo
30
Tequila Ocho Extra Anejo
50
LIQUEUR
NODO Coconut
14
Cazcabel Coffee
12
Cascabel Coconut
12
Ancho Reyes Verde Chile Poblano
12
Ancho Reyes Chili Ancho
12
Tequila is a mezcal created within a protected, controlled, Denomination of Origin (DOM). Another appellation spirit of agave, produced in one of five Mexican states;
Jalisco, Michoacan, Taumalipas, Nayarit, Guanajuato
Legally, tequila is distilled from at least 51% Blue Weber agave, or Agave Tequilana. But a true, authentic tequila is made from 100% Blue Weber agave. A well-made tequila is the stuff dreams are made of, not nightmares.
In addition to regulations on agave content and origin, there are a slew of other strictly enforced specifications required for these spirits to be classified as true 100% agave tequila (that we won’t go into here, despite their importance). These levels of quality control are virtually unmatched anywhere in the world of spirits.
Our tequilas are listed by age; so, if you like lighter spirits and more aromatic qualities, the lighter, unaged style of tequila will be more to your liking. If you enjoy sweeter, richer, darker spirits, the more aged agave spirits will be more to your taste.
Blanco; ‘Silver’
Also referred to as ‘Plata’; an unaged tequila, legally allowed to be rested for up to 60 days, usually in stainless steel tanks to encourage the spirit to ‘soften’ or ‘open up’.
Blanco tequilas feature qualities of raw and cooked agave flavours, reflecting the soil and climate in which they are grown. If you’re after the experience of the agave and the terroir, these should be your go-to.
Reposado; ‘rested’
Aged in wooden barrels for between 60 days and 9 months, these tequilas display the same unique flavour as Blanco, with some characteristic softening and mellowing, imparted by French and American oaks.
Anejo; ‘aged’
Aged for at least 9 months, but no more than 3.5 years. Anejo tequilas display flavours of cooked agave, softened and sweetened significantly from interaction with the aging vessel, most often barrels of new American oak.
Extra Anejo; ‘extra aged’
These tequilas can be aged for up to ten years, sometimes more! The flavour of these tequilas are softened significantly, lending well to those with a preference for sweeter spirits.
ON SOTOL
Sotol is a spirit made from the sotol plant, once considered a Mezcal and part of the Agave family, but now classified as Dasylirion Wheeleri and is more closely related to Asparagus.
Sotol can be found growing all over Mexico and the southern states of America. The plant takes between 15 and 30 years to mature and yields only one bottle of spirit per plant. An expedition to harvest sotol requires a license and a 600 km trek into the desert.
9 millennia ago, the sotol plant was used to start fires, to hunt, as walking aids and to eat. Sotol is known across Mexico as the ‘desert spoon’.
800 years ago, the indigenous population of Chihuahua fermented sotol into an alcoholic beverage similar to beer, when the Spanish colonised Mexico in the 16th century, they began distilling Sotol as a spirit.
Produced exclusively in its Denomination of Origin (DOM), Sotol is made in the Mexican states; Chihuahua, Coahuila, Durango and also in Texas, USA.
Sotol is harvested and prepared in a similar style to mezcal, but instead of roasting in underground pits, sotol pina’s are roasted in ovens. Different distillers often choose to roast creatively to impart flavour; over acacia or lava rocks. Sotol is aged in the same style as tequila; Plata, Reposado and Anejo.
Sotol bears the flavour of its terroir at the forefront of the palate. That harvested from the forest tastes of pine, mint and eucalyptus while a desert sotol is earthy and leathery.
BLANCO
Hacienda Plata
12
Origen Raiz
25
ANEJO
Hacienda Anejo
15
For take away; come in to the shop to place your order
For delivery, you can find our burrito and sides on uber