"In a league of its own, Lobos 1707 Mezcal Artesanal is gradual, smoky and sultry. Each sip conjures its epic past: created from 100% Espadín agave, roasted in an open, conical Oaxacan fire pit, then ground in an Egyptian stone mill, resulting in a stealthily smooth liquid whose flavor experience is deep, affecting, and will leave its mark with the subtle warmth of spice. For Mezcal lovers and rookies alike." —producer

"A rich & textured artisanal Mezcal that’s approachable to build your mezcal palate. Notes of roasted agave softened by hints of pear, clementine, and charred rosemary" —winemaker

"Velvety throughout. An exceptional drinking mezcal. Each lot of Ilegal Mezcal Reposado is aged to taste for 6 months, using a combination of new and used American oak, medium char barrels. Our barrels are sourced from Kelvin Cooperage, a family-run business since 1963. Caramelized pear and bitter orange on the nose. Clove, butterscotch, and hints of vanilla on the palate." —producer

"Born from centuries of mezcalero craft and enlightened by the methodical pursuit of perfection, Montelobos Espadin is an unaged joven mezcal, crafted from meticulously cultivated, 100% sustainably grown, organic agave Espadin. An underground pit is filled with volcanic stone which is heated using 2 different woods which roasts the agave for 5 days. It is milled under the weight of a traditional single Cantera stone Tahona, and then wild fermented in open-air pine vats for up to 7 days. Following the artisanal method with firewood heating copper stills, the mezcal is small batch twice distilled to achieve a perfect balance of sweetness and subtle smoke. This artisan-produced joven mezcal is strikingly balanced and complex, with a bold integration between all the notes that mezcal has to offer. Montelobos Espadin is an experience unto itself." —producer

"Near the El Buho farm in Oaxaca, espadin agave plants that are nearly a decade old are hand-selected by expert jimadors who determine exactly when each plant is perfectly ripened and ready to harvest. The hearts of the agave, or piñas, are then slowly roasted in a stone pit fire between Oaxacan earth and local mesquite for an entire week, before they are crushed under a tahona (a stone mill). After the resulting mash is fermented, it is double pot distilled in the same alembic still that the first generation of El Buho Mezcal producers used." —producer