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Double distilled in a copper still & made using agave sourced in the remote pueblos in the Oaxaca region of Mexico, this is a wonderfully expressive mezcal.
Sotol is produced in northern Mexico & made using a plant known as the `desert spoon`. Similar in style to the mezcals of central Mexico, this particular example is unaged.
A great mezcal from the stable of Del Maguey. This particular bottling is made using the Tobala agave, which naturally grows at very high altitude & has a sweet, tropical fruit aroma.
A blend of 90% Espadin Mezcal & 10% Miel de Maguey, the unfermented syrup of roast agave plant. A fantastic digestif after a Mexican feast or beautiful in a margarita.
Another wonderful spirit from Del Maguey, this particular example features the traditional (& bizarre) addition of a chicken breast in the still during the 3rd distillation.