MEZCALERO Special No. 6: Hand-distilled December, 2022, by Rodolfo Juan Juarez in San Juan del Rio from Maguey Azul (agave tequilana), the agave used by statute for tequila. The richness and complexity of this mezcal in comparison with tequilas vividly demonstrate the value of including the agave solids in fermentation and distillation.

MEZCALERO No. 26: Hand-distilled in April, 2019, by Don Valente Angel in Santa Maria la Pila (Miahuatlan) from semi-wild arroqueño (agave Americana). Perfectly distilled: beautiful arroqueño focus. 900 bottles.  

MEZCALERO No. 27: Hand-distilled May 2019 by Rodolfo Juan Juarez in San Juan del Rio from wild tepeztate (agave marmorum), wild jabali (agave convallis), and cultivated espadín (agave angustifolia).The use of jabali is noteworthy: intensity married to earthy fruitiness; it makes wonderful mezcal but is notoriously difficult to distill. Espadín, broadly round in flavor, is the perfect backdrop for wild agaves. Special stuff. Only 18 bottles available from the 240 bottle batch.

MEZCALERO No. 28: Hand-distilled May 2013 by Don Valente Angel in Santa Maria la Pila in Miahuatlan from wild bicuishe (agave Karwinskii), semi-wild madrecuishe (agave Karwinskii), wild Mexicano (agave rhodacantha)and cultivated espadín (agave angustifolia). Aged five years in glass: soft, balanced, complex. Unreal.

MEZCALERO No. 29: Hand-distilled April 2019 by Octavio Jiménez Méndez in Santiago Matatlan from wild tepextate (agave marmorata). Tepextate's rich intense fullness.

MEZCALERO No. 24: October, 2016, by Don Baltazar Cruz Gonzales in San Luis del Rio from wild tepextate (agave marmorata) and hillside espadín. San Luis gets hot, and this espadín is fruity and soft, perfect backdrop for the intense tepextate. 2 bottles remain.

Mezcalero no. 19: Hand-distilled in March 2015 by Don Baltazar Cruz Gonzales in San Luis del Rio using rare Cirial and Espadin agaves.  Beautifully distilled, then 2 plus years in tank.

Mezcalero no. 23: Hand-distilled August 2015 by Don Cosmé Hernández and his son Cirilo San Baltazar Guélavila from 100% wild Sierrudo, which in this case is not the agave Americana but a local name for a cousin of agave Mexicana. San Baltazar's usual soft delicate touch, rich fruit deepened by almost four years in tank

MEZCALERO Special No. 5: An ensamble (blended at roasting) of wild cenizo (agave durangensis) and 60% espadín (agave angustifolia) hand-distilled May 2019 by Don Rubén Solis Lozano in La Constancia, Durango. The upland agaves were wood-roasted, crushed by hand, fermented in a wood-covered underground pit using wild yeasts, double distilled in a 300-liter copper potstill, and bottled in August of 2019. The tiny cenizo is notoriously difficult to distill. Beautifully balanced: the calm rich espadín is perfect backdrop to the feral intensity of the wild cenizo. 960 bottles.