Mezcal

Guachachi Gueela - Mexicano

• Agave : Rhodocantha
• 750ML
• 40 % Alch. Vol
• Preparation: Villa de Etla, Oaxaca
• Maturation time: 10-12 years.
• Cooking: In a conical stone oven with oak and pine wood.
• Fermentation: Pine wood vat
• Distillation: Double, in copper still heated with a wood fire.
• View: Crystal Clear.
• Nose: Cooked Maguey, Honey.
• Taste: Soft, velvety. Intense smoky aftertaste.
• Maestro Mezcalero: Javier Velasco Montesinos.
  

Ocelotl - Tobala

• Agave : Patatorum
• 750 ML
• 40% Alch. Vol
• Preparation: Villa de Etla, Oaxaca
• Maturation time: 10-12 years.
• Cooking: In a conical stone oven with oak and pine wood.
• Fermentation: Pine wood vat
• Distillation: Double, in copper still heated with a wood fire.
• View: Crystal Clear.
• Nose: Cooked Maguey, Citrus, Pine.
• Taste: Smooth, Sweet Intense Smoky aftertaste.
• Maestro Mezcalero: Javier Velasco Montesinos.

Tepezcuiintle - Maguey Madre Cuishe

• Agave : Karwinskii
• 750 ML
• 40% Alch. Vol
• Preparation: Santa Maria Suchxtlan, Oaxaca
• Maturation time: 12- 15 years.
• Cooking: In a conical stone oven with oak and pine wood.
• Fermentation: Pine wood vat
• Distillation: Double, in copper still heated with a wood fire.
• View: Crystal Clear.
• Nose: Cooked Maguey,Pine, aromas of wt earh, slightly smoky and fresh.
• Taste: Light alcoholic note and fresh grass flavors with a mineral touch. A balanced and elegant mezcal on the palate.
• Maestro Mezcalero: Javier Velasco Montesinos.
  

Tiondo N' Ducha - Maguey Espadin

• Agave : Angustifolia
• 750 ML
• 40% Alch. Vol
• Preparation: Santa Maria Suchixtlan, Oaxaca
• Maturation time: 8-9 years.
• Cooking: In a conical stone oven with oak and pine wood.
• Fermentation: Pine wood vat
• Distillation: Double, in copper still heated with a wood fire.
• View: Crystal Clear.
• Nose: Cooked Maguey, Herbal, Pine.
• Taste: Soft, velvety. Soft smoky aftertaste.
• Maestro Mezcalero: Javier Velasco Montesinos.

ADS - Espadin

• 1L
• 48.4% Alch. Vol
• Maguey: Espadin (Agave. Angustifolia)
• Producing Community: San Carlos Yuatepec, Oaxaca(- 3,00 feet)
• Region: La Chontal
• Cook: Steamed and roasted in a stone-lined earthen oven
• Mash: Horse-drawn tahona mill
• Ferment: Natural Spring Water and wild yeasts in Mexican Cypress vats
• Distill: Twice in copper alembic stils
• Nose: Brown Sugar and salinity, oak, cedarwood; leather 
• Palate: Full mount feel with sweet roasted agave, mesquite;green and expressive; notes of stone fruit with a bright pop of pink peppercorns on the finish.

ADS - Tobasiche

• 750ML
• 45% Alch. Vol
• Maguey: Tbasiche (Agave. Karwinskii)
• Mage: Mrta. Berta Vasquez
• Producing Community: San Baltazar Chichicapam, Oaxaca (-5,000 Feet)
• Region: Minas
• Cook: Steamed and roasted in a stone-lined earthen oven
• Mash: Horse-Drawn tahona mill
• Fermentation: Natural Spring Water and wild yeasts in Mexican Cypress vats
• Distillation: Twice in copper alembic stills
  

ADS - Madrecuishe

• 750ML
• 45% Alch. Vol
• Maguey: Madrecuishe (Agave. Karwinskii)
• Mage: Mrta. Berta Vasquez
• Producing Community: San Baltazar Chichicapam, Oaxaca (-5,000 Feet)
• Region: Minas
• Cook: Steamed and roasted in a stone-lined earthen oven
• Mash: Horse-Drawn tahona mill
• Fermentation: Natural Spring Water and wild yeasts in Mexican Cypress vats
• Distillation: Twice in copper alembic stills
• Nose: Floral, Perfume; hint of lactic sweetness; potting soil;
• Palate: Guava, passion fruit; light minerality with full flavor and round finish

ADS - Ensamble

• 750ML
• 46% Alch. Vol
• Maguey: Ensamble of Espadin, Coyote,Cuishe, Barril (Agave. Angustifolia, Lyooba, Karwinskii)
• Producing Community: San Baltazar Chichicapam, Oaxaca (-5,000 Feet)
• Mage: Mrta. Berta Vasquez
• Region: Minas
• Cook: Steamed and roasted in a stone-lined earthen oven
• Mash: Horse-Drawn tahona mill
• Fermentation: Natural Spring Water and wild yeasts in Mexican Cypress vats
• Distillation: Twice in copper alembic stills
• Nose: Corn, bright citrus
• Palate: Bitter, Green Chili, tamarind