- Caminos Y huellas
guachachi gueela - Mexicano
tepezcuiintle - Maguey madre cuishe
guachachi gueela - Mexicano
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- 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
tepezcuiintle - Maguey madre cuishe
guachachi gueela - Mexicano
- 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
tepezcuiintle - Maguey madre cuishe
tepezcuiintle - Maguey madre cuishe
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- 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
"Tiondo N' Ducha" - Maguey espadin
tepezcuiintle - Maguey madre cuishe
- 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
"Tiondo N' Ducha" - Maguey espadin
ADS - Tobasiche
- 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
"Tiondo N' Ducha" - Maguey espadin
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
ADS - Madrecuishe
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
ADS - Madrecuishe
ADS - Madrecuishe
- 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
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