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Casamigos Mezcal Joven

"Casamigos Joven Mezcal is produced in Oaxaca, Mexico by a 4th generation family of Mezcaleros using 100% Espadin agaves. Every one of the bottles is hand crafted using a unique process insuring no two bottles will ever be the same. Casamigos Mezcal is balanced and elegant, offering harmonious hints of tamarind, pomegranate, banana and mango. Fresh herbal mint aromas, dried oregano and thyme lend character to the mezcal. The delicate tones of smoke, hints of licorice and mineral nuances lead to a long silky finish." —producer
$57.99 $51.99 (Save $6.00)

Del Maguey Pechuga Triple Distilled Mezcal

"Del Maguey (pronounced: ma-gay) brings you a collection of fine, rare, unblended mezcals made by individual family producers in tiny remote villages scattered throughout the state of Oaxaca (prounced: wah-ha-kah), Mexico. Each Del Maguey Mezcal bears the name of the village where it is produced. The highest level of integrity is maintained in order to preserve this art which is revered by the peoples of the mountains, plains and fertile valleys of this magical region.

"Pechuga is begun with Minero; mezcal that has already been double distilled. In preparation for a third distillation they place about 75 liters of mezcal in the still and add about 25 lbs of wild mountain apples and plums, big red plantain bananas, pineapples, a handful of almonds and a few pounds of uncooked white rice.

"Next, a whole chicken breast, skin removed, bone structure complete, is washed in running water for about three hours to remove any grease. This is then suspended by strings in the atmosphere of the still and a 24 hour, third distillation is begun. The vapor passes over the pechuga and condenses into a crystal clear liquid that has an amazing taste and smoothness.

"Upon completion the Pechuga is removed from the still and hung in the family Altar room...the most important space in the house.

"False Mezcal labeling in the commercial production Towns and sales in Cities is endemic to Tobalá, Pechuga as well as Minero. There is no way to find a TRUE bottle of any of these special mezcals other than the village they were made in, any place in Mexico including Oaxaca!

"This mezcal is the most rare and expensive we have ever encountered, and worth every penny." -producer
$192.99 $174.99 (Save $18.00)

Del Maguey Single Village Mezcal Chichicapa

"Chichicapa has a relatively light nose, yet is deep and sweet on the tongue with a very complex character. It has a long finish, with a distinct smokiness and hint of mint at the end.

"Chichicapa is 2 hours south of Oaxaca, and 2 hours to the west on a dirt road. The pueblo elevation is about 7,000 feet. Chichicapa is separated from the valley of Oaxaca by a mountain range. The valley is broad, about thirty miles deep and ten miles wide. The climate is desert and tropical, with banana trees, guava, mangoes and other exotic fruits. Faustino Garcia Vasquez is the maker of Chichicapa. He is a humble and talented craftsmen with great respect for the ancient processes." -producer

Del Maguey Single Village Mezcal San Luis del Rio

"San Luis del Rio mezcal has a spicy, fruity and smoky nose with a high note of citrus. It is smooth and warming to the palate, with a clean finish. San Luis del Rio is the name of the village where this fine Mezcal is produced. Del Maguey, Ltd. Co. is the only producer in the four hundred years of Mezcal production that has credited the name of each village where our Mezcal is made.

"Two hours south of Oaxaca on a two-lane, pot holed highway on route to the Gulf of Tehuantepec is the turnoff to San Luis del Rio. One takes another 2 hours on a winding, rocky, dirt road. The pueblo (village) is at an elevation of approximately 8,000 feet. It is a narrow, hot valley, with steep slopes full of Maguey Espadin. The Rio Hormiga Colorada (Red Ant River) flows through it. You may see Paciano Cruz Nolasco, tending his fields. Above the large fields of Maguey, the tops of the mountains are scattered with cornfields, iguanas crawling across the road, the trees and cactus with Bromeliads growing on them." —producer

USDA certified organic

Del Maguey Single Village Mezcal Santo Domingo Albarrada

"Espiridion has a high light nose with lots of citrus overtones. A bit of roasted pear too. Lots of tropical fruit on the tongue, spicy and woody. A clean dry finish.

"Santo Domingo Albarradas is located in the high Mixe (pronounced Mee-Hay) region south of Oaxaca. The Mixe is a high altitude tropical zone closely resembling parts of Hawaii. Tropical plants and fruits grow here beside rushing mountain streams. Cool gray mists blow through the valleys and Pine trees also grow nearby. The water here is spectacular! Espiridion Morales Luis and his son Juan are our Palenqueros. Espiridion has been making Mezcal since the Fifties. He is soft spoken and sincere which reflects in the honesty of his mezcal. All the transportation in this area is by horse or burro, which limits production." -producer

Del Maguey Tobala Wild Mountain Maguey

"Duub-Bá-Lá is the ancient Zapotec phrase describing this most rare mezcal made from the wild mountain maguey. Duub means maguey plant and Bá-lá means house, therefore shade, hence - the plant that grows in the shade. This maguey is found growing naturally only in the highest altitude canyons, growing in the shade of oak trees like truffles. Tobalá's form is different than the maguey Espadin (Sword) or maguey Azul (Blue). It is smaller and broader leafed. It takes about eight Tobala piñas (hearts) to equal one piña from either of the more commonly propagated and cultivated Magueys.

Our Tobala has a sweet, fruity nose, with a mango and cinnamon taste and long, extra smooth finish. The pueblo elevation is around 8,200 feet, with a mountainous, tropical microclimate. Traditionally, the high mountain village's government permits their producers to cut Tobalá only several months per year - including the month before the village's patron saint's fiesta! They normally produce about 400 liters a year, which is almost totally consumed during the fiesta week.

We had been purchasing 25 liters a year from a rare, remote, high mountain producer for our personal use. We have the great fortune to have convinced the Municipio to allow our Zapotec palenquero to produce an extra 450 liters for Del Maguey this year. We had thought to institute a program of replanting from seed but after tasting other tobala mezcals cultivated by humans... we decided to keep our production limited, to not mess with nature and to continue with the traditional way... being very careful to never overharvest and allow mother nature to do her job .False Mezcal labeling in the commercial production towns and sales in cities is endemic to Tobalá, Pechuga, as well as Minero. There is no way to find a TRUE bottle of any of these special mezcals any place in Mexico, including Oaxaca, other than the village they were made in or from Del Maguey!

The 2007 vintage of this special elixir (with extremely exceptional aromatics this year) is available in a hand numbered, limited edition of 600 Emerald green, 750 ml bottles, with the above label and comes in a hand-woven natural colored Palm-fiber Basket." -Del Maguey

Saint Vivant Armagnac

"A smooth, high quality brandy. Made in France, it has a full flavor and a rich tradition that dates back to 1559 when St. Vivant de la Salle produced the first bottle of Armagnac Brandy. The famous 'crooked bottle' recalls the original bottles used by St. Vivant. Today, St. Vivant still uses select white wine grapes, native to the southwestern French region of Gascony. These grapes are fermented and distilled in a traditional copper pot still. The resulting spirits are aged in oak casks until they are transformed into a full-flavored 80 proof brandy. The St. Vivant cellar master then begins his delicate task of blending the brandy until he achieves the St. Vivant Armagnac’s smooth, consistent flavor and golden amber color." -producer
$27.99 $25.95 (Save $2.04)

Sempe Armagnac Distilled in 1965

"A single year's harvest. Although they all differ, they develop along the same lines from the most floral to the most 'rancio,' from a deep straw colour to the most intense amber, from fresh to dried fruit and hints of potent spice. Each year has its own hallmark. For enthusiasts, the essence is to be found in eaux de vie aged for between 20 and 50 years. The bottling date is given for each of our vintages. It confirms that from this date onwards the eau de vie will no longer age...unlike us!" —producer