400 Conejos is finely crafted from 100% Espadín agave and preserves ancient Mesoamerican traditions in every bottle. This award-winning mezcal is balanced and smooth, with light hints of wood, sweet notes of cooked agave and a pleasant smoky finish.

Class: Young.
Alcoholic Percentage: 38% Alc. Vol.
Agave: Espadín (Agave angustifolia).
Town: Tlacolula, Oaxaca.
Master Mezcalero: Don Tacho.

A young, transparent and crystalline mezcal, produced through an artisanal process in a wood-fired oven. It offers a balanced aroma of herbs and light notes of caramel and minerals.

Class: Young.
Alcoholic Percentage: 46% Alc. Vol.
Agave: Espadín (Agave angustifolia).
Region: San Dionisio, Oaxaca.
Mezcal Master: Lucio Morales.

A young mezcal of clear and bright color, with soft green citrus nuances. It has aromas of smoky wood and herbs, and a smooth, smoky agave in the mouth, with a herbal and citrus finish.

Class: Young.
Alcoholic Percentage: 36% Alc. Vol.
Agave: Espadín (Agave angustifolia).
Region: San Dionisio Ocatepec, Oaxaca.
Mezcal Master: Don Lucio Morales.

A young artisanal mezcal made from 100% Espadín agave, grown in low mountains, very stony white and coppery soils. San Luis has the gift of relaxing the drinker, so it is recommended on the most difficult days. You will notice smoky aromas, notes of cooked maguey and dried herbs. In the mouth a mineral taste with medium persistence.

Class: Young.
Alcoholic Percentage: 47-49% Alc. Vol.
Agave: Espadín (Agave angustifolia).
Region: San Luis del Río, Oaxaca.
Mezcal Master: Don Baltazar Cruz Gómez.

A mezcal to celebrate life without fear, with notes and flavors that ignite the spirit. It will be difficult to escape its charm after the first kiss to your calihuey. It has a mineral and herbal flavor with long persistence in the mouth and aromas of toasted seeds, citrus fruits and rosemary.

Class: Young.
Alcoholic Percentage: 47-49% Alc. Vol.
Agave: Espadín (Agave angustifolia).
Region: Santa Ana del Río, Oaxaca.
Mezcal Masters: Don Fabián Cruz González, Hernández Melchor Family.

A mezcal that protects from all evil, young, 100% Espadín and artisanal that is distinguished by the conditions of the maguey, its cooking and the strong minerals of its soils. In taste, herbal and citrus flavors are perceived with long persistence in the mouth, and in the nose it releases aromas of citrus, herbs and minerals.

Class: Young.
Alcoholic Percentage: 47-49% Alc. Vol.
Agave: Espadín (Agave angustifolia).
Region: San Baltazar Guelavila, Oaxaca.
Mezcal masters: Don Cosme Hernández and his son Cirilo Hernández.

A young artisanal mezcal, 100% Espadín, from a very pronounced high mountain, which generates less exposure to the sun and no water stagnation. Its smoky notes leave a long persistence in the mouth and your nose will be able to perceive aromas of caramel, cumin, pepper and herbal notes.

Class: Young.
Alcoholic Percentage: 47-49% Alc. Vol.
Agave: Espadín (Agave angustifolia).
Region: San Juan del Río, Oaxaca.
Mezcal Masters: Don Rodolfo Juan Juárez, Antonio Juan Family.

A special edition mezcal, made from Espadín and Arroqueño agave. With a strong alcohol content, it has aromas of white flowers, caramel, pine and minerals. On the palate, it has notes of coffee seeds, wet earth and resins.

Class: Young.
Alcoholic Percentage: 48.5% Alc. Vol.
Agave: 80% Espadín (Agave angustifolia Haw.) and 20% Arroqueño (Agave American var. oaxacensis.).
Region: San Miguel Sola de Vega, Oaxaca.
Mezcal masters: Jesús Ríos married to Mrs. Lidia.

An artisanal Mexican mezcal with light floral notes and pronounced smoky tones, with aromas of pepper and citrus. This mezcal is cooked in a conical earth oven and is a perfect pairing for cheeses, red fruits, apples, prunes and citrus.

Class: Young.
Alcoholic Percentage: 46% Alc. Vol.
Agave: Espadín (Angustifolia Haw).
Region: San Dionisio, Ocopetec, Oaxaca.
Mezcal Master: Juan Flores García.

An artisanal Mexican mezcal with fine potency, thanks to the combination of Espadín and Barril agave, which are used very mature. It has silvery reflections, a sweet and herbal aroma with citrus, fennel and mint notes, and a round, sweet, smooth taste in the mouth, with mineral, handcrafted and smoky touches.

Class: Young.
Alcoholic Percentage: 46% Alc. Vol.
Agave: 80% Espadín (Angustifolia Haw) 20% Barrel (karwinski)
Region: Agua de Espino, Oaxaca.
Mezcal Master: Herminio Coronado.

A 100% artisanal mezcal, Bruxo 3 has silvery reflections, a clean surface, is bright, crystalline and transparent. The nose offers aromas of nutmeg and mineral notes, while the palate has notes of melon with mineral hints and a slightly saline finish. It is a perfect pairing for seafood, fresh cheeses and nuts.

Class: Young.
Alcoholic Percentage: 46% Alc. Vol.
Agave: Barril (Agave karwinskii).
Region: San Martín Lachila, Oaxaca.
Mezcal Master: Felix Santiago.

Bruxo X is a Mexican artisanal mezcal whose delicacy contrasts with its potency. It has a full body, silver highlights and an intense floral aroma. In the mouth it leaves citric and fruity notes, with a slight touch of honey, dry chamomile and slightly mineral.

Class: Young.
Alcoholic Percentage: 40% Alc. Vol.
Agave: 80% Espadín (Angustifolia Haw) 20% Barril (Agave Karwinskii).
Region: San Dionisio, Ocopetec, Oaxaca.
Mezcal Master: Juan Flores García.

An artisanal mezcal loaded with good luck, the same good luck that the chaneque himself dedicates himself to spreading through the villages of Oaxaca on the nights of the half moon. Platinum in color with great intensity, and cloudy with a delicate body in the glass, it has diverse aromas such as cooked agave and leather.

Class: Young.
Alcoholic Percentage: 48% Alc. Vol.
Agave: Durangensis Cenizo.
Region: Nombre de Dios, Durango.
Mezcal masters: Gonzalo Martínez Sernas, Justino Ríos, Juan Lorenzo García and Pedro Meza.

An artisanal Mexican mezcal, aged in French white oak barrels. Danzantes Añejo is distinguished by its very clean aromas of vanilla and caramel, as well as light tones of coconut and mocha with the aftertaste of oak. In the mouth it is semi-sweet and smooth, very balanced.

Class: Aged.
Alcoholic Percentage: 45% Alc. Vol.
Agave: Espadin (Tequilana Weber).
Region: Soledad Salinas, San Pedro Quiatoni, Oaxaca.
Mezcal Master: Karina Abad Rojas.

A young, smoky-bodied mezcal with elegant, herbaceous, menthol and floral aromas that provide a very sophisticated distillate with flavors of lemon balm, clay, white flowers, pepper and fresh grass. It has a woody and smoky finish that lingers in a long aftertaste.

Class: Young.
Alcoholic Percentage: 47% Alc. Vol.
Agave: Espadín (Agave angustifolia).
Region: Valley and Sierra Norte region of Oaxaca.
Mezcal Master: Karina Abad Rojas.

A blend of two iconic mezcal species: Espadín and Tobalá. Boiled underground with black oak and spontaneously fermented with a touch of pulque and spring water from the legendary Zapotec village of Mitla. The result is a full-bodied mezcal whose light smokiness gives way to the expressiveness of its mineral and fruity profile.

Class: Young.
Alcoholic Percentage: 48% Alc. Vol.
Agave: Espadín (Agave angustifolia) and Tobalá.
Region: Santiago Matatlán, Oaxaca.
Mezcal Masters: Javier Mateo.

A mezcal from Zacatecas, produced just across the majestic canyon that divides the Tequila Valley. Pit roasted, tahona milled and spontaneously fermented, Derrumbes Zacatecas is a unique opportunity to travel back in time to experience an older expression of blue agave.

Class: Young.
Alcoholic Percentage: 48% Alc. Vol.
Agave: Blue Agave (Tequilana Weber).
Region: Hacienda de Guadalupe, Zacatecas.
Mezcal Master: Jaime Bañuelos.

Don Mateo takes its name from Mateo Rangel, great-grandfather of the Vieyra family from three generations ago. Don Mateo Rangel was a tenacious man who fought for social causes, where he lost his life. Its mezcal is made in the community of Pino Bonito, a town in the Municipality of Morelia, Mexico. Pino Bonito is inside a forest at 2,100 meters above sea level, and is characterized by its beautiful landscape and its spring water sources, which give mezcal that characteristic flavor.

Class: Young.
Alcoholic Percentage: 46% Alc. Vol.
Agave: Agave Inaquidens.
Population: Pino Bonito, Morelia (Michoacán).
Master Mezcalero: Emilio Vieyra Vargas.

Don Mateo takes his name from Mateo Rangel, great-grandfather of the Vieyra family from three generations ago. Don Mateo Rangel was a tenacious man who fought for social causes, where he lost his life. Its mezcal is made in the community of Pino Bonito, Morelia (Mexico). Don Mateo's roots are peasants and their love for the land has led them to sustainable practices in planting. The family has encouraged the non-use of herbicides and weeding with cattle grazing, in addition to planting maguey in strategic places to create better soil conditions and fertility.

Class: Young.
Alcoholic Percentage: 46% Alc. Vol.
Agave: Cupreata.
Population: Pino Bonito, Morelia (Michoacán).
Master Mezcalero: Emilio Vieyra Vargas.

Don Mateo takes its name from Mateo Rangel, great-grandfather of the Vieyra family from three generations ago. Don Mateo Rangel was a tenacious man who fought for social causes, where he lost his life. Don Mateo's roots are peasants and their love for the land has led them to sustainable practices in planting. The family has encouraged the non-use of herbicides and weeding with cattle grazing, in addition to planting maguey in strategic places to create better soil conditions and fertility.

Class: Young.
Alcoholic Percentage: 48% Alc. Vol.
Agave: American (Maguey Manso).
Population: Pino Bonito, Morelia (Michoacán).
Master Mezcalero: Emilio Vieyra Vargas.

An excellent balanced artisanal mezcal, which takes between 5 and 7 years to reach maturity.
It has fruity, herbal and sweet notes and a discreet smoky aroma reminiscent of the land where it is grown.

Class: Young.
Alcoholic Percentage: 48.86% Alc. Vol.
Agave: Espadín (Angustifolia (Chelem / Doba-ye).
Region: San Baltazar Chichicapam, Oaxaca.
Mezcal Masters: Maestra Berta Vásquez.

A mezcal made by hand and under completely ecological processes that result in its excellent flavor. It has a subtle aroma of wet earth and river stones, with sweet nuances and freshly cut stalks to finish with a subtle touch of cooked agave. The palate is persistent and silky, with herbal and citrus flavors from the agave.

Class: Young.
Alcoholic Percentage: 40% Alc. Vol.
Agave: Papalote (Cupreata).
Region: Mochitlán, Guerrero.
Mezcal Master: José Morales Uribe.

A young, artisanal mezcal from the high mountains of the state of Guerrero, where this agave grows wild. Its flavor is sweeter than agave cupreata, with a citrus and smoky aroma, silky texture, sweet and citrus flavors with a subtle aftertaste of dark chocolate.

Class: Young.
Alcoholic Percentage: 50% Alc. Vol.
Agave: Cupreata Silvestre (Maguey Papalote).
Region: Mochitlán, Guerrero.
Mezcal Master: José Morales Uribe.

This mezcal represents the fusion of contemporary and elegant Mexico with the craftsmanship and tradition of our land. Made in a totally artisanal way, it is complex in aromas: citrus and herbaceous with a slight smoky touch. In the mouth it is especially smooth, leaving a fresh sensation thanks to its pleasant acidity, which remains pleasant and long in the aftertaste.

Class: Young.
Alcoholic Percentage: 40% Alc. Vol.
Agave: Espadín (Agave angustifolia).
Region: Santiago Matatlán, Oaxaca.
Mezcal Masters: Don Tacho.

Montelobos is a surprisingly complex distillate, made from 100% Agave Espadín. Its luscious fruity and herbal notes bring back memories of green agave and smoke. On the palate, a range of flavors such as cooked agave, caramel, chile and chocolate are perceived. This mezcal won two Gold Medals at the San Francisco World Spirits Competition.

Class: Young.
Alcoholic Percentage: 43% Alc. Vol.
Agave: Espadín (Agave angustifolia).
Region: Santiago Matatlán, Oaxaca.
Mezcal masters: Iván Saldaña, Abel and Cuauhtémoc López Mateos.

Made 100% with maguey Espadin, cooked in a stone and earth oven, based on three distillations. And it is in the third distillation where cocoa from the Oaxacan coast is added to obtain a product that when tasted gives off strong aromas of dark chocolate, lactic notes, herbal flavors and a slight smoky touch that complements the retro taste.

Class: Young.
Alcoholic Percentage: 46% Alc. Vol.
Agave: Espadin (Angustifolia Haw).
Population: Santiago Matatlán, Oaxaca.
Master Mezcalero: Carlos Mendez Blas.

Artisan mezcal that fuses two emblematic flavors of Oaxaca: agave and coffee. Made from three distillations, the third distillation is made with roasted Oaxacan coffee, capturing the subtle aroma and flavor of both ingredients, resulting in a mezcal that detonates its ingredients and is reflected in its aroma and flavor. Excellent profile as a digestive.

Class: Young.
Alcoholic Percentage: 46% Alc. Vol.
Agave: Espadin (Angustifolia Haw).
Population: Santiago Matatlán, Oaxaca.
Master Mezcalero: Carlos Mendez Blas.

Made from selected agaves, cooked in a conical stone oven underground for 4 days, ground in a stone tahona pulled by a horse, fermented naturally in wooden vats, distilled twice in copper stills and diluted in a closed cord for its delight on the palate. With aromas and flavors of cooked agave, citrus notes and a balanced smokiness.

Class: Young.
Alcoholic Percentage: 46% Alc. Vol.
Agave: Angustifolia Haw (Espadín).
City: Santiago Matatlán, Oaxaca.
Master Mezcalero: Carlos Méndez Blas.

Made with mature maguey grown in the region, cooked in stone ovens and fermented with yeasts native to the region, a double distillation is carried out to obtain young mezcal with sweet caramel flavors, earthy, floral aromas and smoky notes. Finally, this mezcal is subjected to a triple distillation in which mole paste is added, a typical dish from the Oaxaca region, which gives it notes of pasilla chile, chocolate, nuts, peanuts, spices, cinnamon and a incomparable retro herbal taste.

Class: Young.
Alcoholic Percentage: 46% Alc. Vol.
Agave: Espadin (Angustifolia Haw).
Population: Santiago Matatlán Oaxaca.
Master Mezcalero: Carlos Mendez Blas.

Handcrafted mezcal that honors the ancestral customs of Santiago de Matatlán. After the second distillation, the mezcal is macerated with the ingredients of the family recipe of mezcal pechuga, and then undergoes a third distillation in which a turkey breast is hung inside the alembic still, resulting in a fresh and unique mezcal in its category, with citrus aromas, apricot flavors, and notes that denote joy, celebration, and enjoyment.

Class: Young.
Alcoholic Percentage: 46% Alc. Vol.
Agave: Espadín (Angustifolia Haw).
City: Santiago Matatlán, Oaxaca.
Master Mezcalero: Carlos Méndez Blas.

An artisanal mezcal with a lot of character, cooked in an earth oven using a unique and delicate artisanal process that makes it a great tasting experience. In the mouth it has herbaceous and citrus notes, with an earthy finish and delicate pine scent.

Class: Young.
Alcoholic Percentage: 47.5% Alc. Vol.
Agave: Espadín (Agave angustifolia).
Region: Bramaderos Miahuatlán, Oaxaca.
Mezcal Master: Don Alberto Ortíz.

A Mexican artisan mezcal that recalls the importance of the Hummingbird bird in the pollination of agaves and its social, cultural and ecological impact, in pre-Hispanic and contemporary cultures. Picaflor Mezcal is made using traditional and ancestral methods that respect the legacy of the peoples and the ecosystem of which they are a part.

Class: Young.
Alcoholic Percentage: 47-49º Alc. Vol.
Agave: Espadin (Angustifolia Haw).
Population: San Luis del Río, Oaxaca.
Master Mezcalero: Virgilio Velasco.

A Mexican artisan mezcal that recalls the importance of the Hummingbird bird in the pollination of agaves and its social, cultural and ecological impact, in pre-Hispanic and contemporary cultures. Picaflor Mezcal is made using traditional and ancestral methods that respect the legacy of the peoples and the ecosystem of which they are a part.

Class: Young.
Alcoholic Percentage: 47-49% Alc. Vol.
Agave: Espadin (Angustifolia) and Madrecuishe (Karwinskii).
Population: Mengoli de Morelos, Oaxaca.
Master Mezcalero: Ramón Cruz.

An artisanal mezcal with a marked aroma of agave and hints of caramel, wood and earth. With a bright and crystalline texture, it has a great body that can be appreciated on the walls of the mezcal glass. Its body and aroma are the prelude to the distinctive smoky agave flavor, mixed with leather, and although it lingers for a long time in the mouth, its finish is pleasantly warm.

Class: Young.
Alcoholic Percentage: 40% Alc. Vol.
Agave: Espadín (Agave angustifolia).
Region: Santiago Matatlán, Oaxaca.

A crystalline mezcal with herbal aromas, silky, spicy, with rich and herbaceous flavors of toasted agave and intense earth. Long and smooth on the palate.

Class: Young.
Alcoholic Percentage: 48% Alc. Vol.
Agave: Espadín (Agave angustifolia).
Region: Santiago Matatlán, Oaxaca.
Mezcal masters: Don Celso Martínez and Enrique Mendoza.

A Mexican mezcal of "pure heart", since only the heart of the maguey, the part of the plant with the highest quantity and quality of sugar, is used for its elaboration. Made with Agave Cenizo Maduro Silvestre, cooked in traditional volcanic stone ovens and cooked in oak wood, which provides its characteristic smoky flavor.

Class: Young.
Alcoholic Percentage: 47-49% Alc. Vol.
Agave: Cenizo Maduro Silvestre.
Region: Durango.
Mezcal Master: Alan Hernández.

A young mezcal, produced from Espadín and Cirial agaves, which gives off sweet and fruity aromas of pear and apple, smoked, wet earth, wood and herbs such as mint and mint. On the palate, its handcrafted process with oak wood reveals sweet and fruity notes of agave espadín. Earthy, herbal and citrus notes from the agave cirial are also perceived.

Class: Young.
Alcoholic Percentage: 38% Alc. Vol.
Agave: Espadín (Agave angustifolia) and Cirial (Agave Karwinskii).
Region: San Miguel Ejutla, Oaxaca.
Mezcal masters: Oaxacan family cooperatives.