{"title":"2026 Tequila \u0026 Mezcal Releases","description":null,"products":[{"product_id":"paloton-de-la-muerte-mezcal-joven-artesanal","title":"Pelotón de la Muerte Mezcal Artesanal Joven Espadín 750ml","description":"\u003cp dir=\"ltr\"\u003eThe name Pelotón de la Muerte translates to \"Squadron of Death\" or \"Death Squad,\" and it carries a genuinely dark, historically rooted story. Miguel Hidalgo y Costilla, the Criollo Catholic priest widely regarded as the Father of the Nation and leader of the Mexican War of Independence, was executed and decapitated in 1811, his head displayed publicly as a warning. In response, an ad-hoc army called the Pelotón de la Muerte formed to avenge his death, flying a banner known as \"The Doliente Hidalgo\" — that same flag, with its red representing the leader's blood, its black cross mourning the priest, and its bones honoring his remains, now adorns every bottle of this mezcal.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThis is a sub-brand of Mezcales de Leyenda, the artisanal mezcal project founded by Danny Mena, who opened Mexico City's first bar dedicated exclusively to artisanal mezcal back in 2005, followed by \"Hecho en Dumbo\" in New York in 2007 — a natural progression from serving these spirits to independently bottling the ones he loved most. Made from 100% Espadín agave, produced by Cutberto Santiago, a third-generation mezcalero, the agave is slow-roasted for five full days in a conical pit lined with volcanic lava rock, then crushed using a traditional stone tahona, before undergoing four days of open-air fermentation and double distillation in small-batch, 200-liter copper pot stills — all carried out in an artisanal distillery straddling Tlacolula and Santiago Matatlán, Oaxaca.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eIndependent reception across Mezcal Reviews' community is genuinely honest and wide-ranging. One reviewer found notes of \"kiwi fruit, lemon zest, dried peppercorn, agave, and soft smoke,\" calling it \"like drinking limoncello with a hint of ash and agave. Not the most interesting mezcal, but thoroughly enjoyable, especially for the price.\" Another found it \"really nice and smoky,\" reminiscent \"of an Islay Scotch,\" with \"some nice citrusy notes too.\" A third was considerably more critical: \"so-so entry level espadin... killer start, bit of a rough finish.\" One taster was outright negative, calling it \"not vaguely nice of any quality which I like about mezcal.\" Master of Malt's tasting found \"aromatic wood smoke, followed by sweeter notes of green fruits — think grapes and kiwis.\" Flaviar's own description calls it \"as authentic as you can get, with an earthy, vegetative profile.\" This is genuine, small-batch Oaxacan mezcal artesanal — built with the cocktail scene specifically in mind, and reception genuinely varies from reviewer to reviewer, which is honestly part of the character of a truly artisanal, batch-variable spirit.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eOrigins \u0026amp; Craftsmanship\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003ePelotón de la Muerte Mezcal Artesanal Joven Espadín is a sub-brand of Mezcales de Leyenda, founded by Danny Mena, who opened Mexico City's first dedicated artisanal mezcal bar in 2005, followed by \"Hecho en Dumbo\" in New York in 2007. The mezcal is produced by Cutberto Santiago, a third-generation mezcalero, using 100% Espadín agave.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe agave hearts are cooked for five days in a conical pit lined with volcanic lava rock, then crushed using a traditional stone tahona, followed by four days of open-air, natural fermentation. The mash is double distilled in small-batch, 200-liter copper pot stills, entirely within an artisanal distillery in the Tlacolula and Santiago Matatlán region of Oaxaca, Mexico. Bottled ABV is reported as either 41% or 47.5% (95 proof) depending on the source.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eCritics Reviews\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eNo formal numerical critic score is confirmed for this product at this time.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMezcal Reviews (extended independent review):\u003c\/strong\u003e\u003cbr\u003e\"Pelotón de la Muerte Espadin has notes of kiwi fruit, lemon zest, dried peppercorn, agave, and soft smoke. This was like drinking limoncello with a hint of ash and agave. Not the most interesting mezcal, but thoroughly enjoyable, especially for the price. It would make a nice mixer or dessert drink.\"\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMezcal Reviews community (alternate review, Lote 06CU70519):\u003c\/strong\u003e\u003cbr\u003e\"Really nice and smoky. Reminds me a bit of an Islay Scotch. Some nice citrusy notes too.\"\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMezcal Reviews community (alternate review, Lote 16CU71118):\u003c\/strong\u003e\u003cbr\u003e\"Nose: Smoky, metallic vapor. A hint of lemon citrus sour. Palate: Smooth creamy orange icing. Vapory ethanol and cigarette aftertaste. Killer start, bit of a rough finish. So-so entry level espadin.\"\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eTasting Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eNose\u003c\/strong\u003e\u003cbr\u003eAromatic wood smoke leads, joined by kiwi fruit, lemon zest, and green grape-like sweetness, alongside dried peppercorn and roasted agave.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePalate\u003c\/strong\u003e\u003cbr\u003eSmooth and citrus-forward, with soft smoke and agave carrying the entry, developing white pepper and gentle spice. Reception varies — some tastings find genuine complexity, others a more straightforward, entry-level profile.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFinish\u003c\/strong\u003e\u003cbr\u003eRanges from balanced and smoky to slightly rough per some reviewers, closing with lingering citrus and soft ash character.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eQuick Overview\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\"\u003eCategory\u003c\/th\u003e\n\u003cth scope=\"col\"\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMezcal Joven — Single Agave (Espadín)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eABV\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e41% or 47.5%\/95 proof (varies by source)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAgave\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100% Espadín\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCooking\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e5 days, lava-rock-lined conical pit\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCrushing\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTraditional stone tahona\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFermentation\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eOpen-air, natural, 4 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDistillation\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eDouble distilled, 200L copper pot stills\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTlacolula \u0026amp; Santiago Matatlán, Oaxaca, Mexico\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMezcalero\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCutberto Santiago (3rd generation)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eParent Brand\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMezcales de Leyenda, founded by Danny Mena\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSister Expressions\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePelotón de la Muerte Criollo, Pechuga\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eName Meaning\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\"Squadron of Death\" — honors the avengers of Miguel Hidalgo y Costilla\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStyle \/ Identity\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGenuine, small-batch Oaxacan mezcal artesanal, built for cocktails — reception varies batch to batch\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAromas \u0026amp; Flavors\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eKiwi, lemon zest, dried peppercorn, roasted agave, soft smoke\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBottle Size\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e750ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eFood Pairings\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eGrilled or charred vegetables\u003c\/li\u003e\n\u003cli\u003eCeviche and fresh seafood\u003c\/li\u003e\n\u003cli\u003eCitrus-forward dishes\u003c\/li\u003e\n\u003cli\u003eLight, spiced Mexican fare\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eCocktail Suggestions\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePaloma\u003c\/strong\u003e — a specifically recommended pairing per multiple retailers.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMezcal Sour\u003c\/strong\u003e\u003cbr\u003e2 oz Pelotón de la Muerte Espadín · fresh lime juice · simple syrup.\u003c\/p\u003e","brand":"Breakthru","offers":[{"title":"Default Title","offer_id":16400228741,"sku":"","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0363\/8621\/files\/Pelot_n_de_la_Muerte_Mezcal_Artesanal_Joven_Espad_n_750ml.jpg?v=1788625309"},{"product_id":"banhez-mezcal-ensample","title":"Banhez Mezcal Joven Espadín \u0026 Barril 750ml","description":"\u003cp dir=\"ltr\"\u003eBanhez has built its reputation on a genuinely thoughtful blend: 90% Espadín, the mezcal world's most widely cultivated agave, joined by 10% wild Barril, a tall, thick-foliaged variety traditionally used as living fencing to divide land across Oaxaca. That small but meaningful proportion of Barril gives this joven a real point of distinction from straight-Espadín mezcals — a subtle green, vegetal, earthy complexity layered underneath Espadín's naturally bright, tropical fruit character. The Liquor Barn's own copy calls the blend genuinely \"uncommon at this price point, where most producers bottle straight Espadín.\"\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe mezcal is produced by a cooperative of more than 35 families based in San Miguel Ejutla, in the central valley of Oaxaca, following methods passed down for nearly two centuries: agave roasted in underground wood-fired pits, crushed with donkey-pulled tahonas, fermented in wooden tanks, and distilled in small batches using copper alembic stills. The results earned genuine, independently judged recognition: Double Gold Medal and Best Mezcal at the 2017 San Francisco World Spirits Competition — a real benchmark, since that panel tasted hundreds of entries before singling this bottle out.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eIndependent reviewers consistently praise this as a genuinely accessible, well-made entry point into mezcal. One Mezcal Reviews community member called it simply \"my favorite cocktail mezcal,\" noting \"the gasoline notes from the Espadín give it a nice edge — perfect for margaritas. Doesn't make me feel guilty at the low price point.\" Another found \"the barril flavor (coppery, green vegetal, nail polish remover) actually comes through pretty nicely on this one, and blends well with the smoky fruitiness of the Espadín.\" The Seattle Spirits Society rated it 3.71 out of 5, ranking it 5th overall among mezcals they'd tasted, describing it as \"smooth and smoky\" and \"deceptively silky,\" with one taster noting \"nose is a little smokey with a bit of tar\/asphalt and bandaids (sounds bad, but in a good way). The taste is bright and sharp, with pineapples and lemon.\" POCTLI's tasting found \"roasted pineapple, with the woody goodness of the barril agave in the middle notes, finishing with a subtle floral note.\" The Liquor Barn's own detailed tasting confirms \"herbaceous and floral on first approach, opening into ripe tropical fruit — banana and pineapple — layered over a faint clay-like earthiness,\" with \"a thread of light smoke\" lingering \"beneath the fruit without dominating.\" This is genuinely well-priced, well-reviewed mezcal — mild and fruit-forward enough for first-time mezcal drinkers, with real enough character to satisfy more experienced palates too.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eOrigins \u0026amp; Craftsmanship\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eBanhez Mezcal Joven Espadín \u0026amp; Barril is produced by a cooperative of more than 35 families based in San Miguel Ejutla, in the central valley of Oaxaca, Mexico, committed to sustainable, fair-trade mezcal production carried out using methods passed down for nearly two centuries. The blend combines 90% Espadín with 10% wild Barril agave, a tall, thick-foliaged variety traditionally used as living fencing to divide agricultural land in Oaxaca.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eAgaves are roasted in underground wood-fired pits, crushed using donkey-pulled tahonas, fermented in open-air wooden tanks, and distilled in small batches using copper alembic stills. The mezcal earned Double Gold Medal and Best Mezcal honors at the 2017 San Francisco World Spirits Competition. Bottled at 42% ABV \/ 84 proof, 750ml.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eCritics Reviews\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eDouble Gold Medal \u0026amp; Best Mezcal — San Francisco World Spirits Competition, 2017\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eSeattle Spirits Society — 3.71\/5\u003c\/strong\u003e (ranked 5th of 27 mezcals tasted)\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMezcal Reviews community (extended review):\u003c\/strong\u003e\u003cbr\u003e\"This is my favorite cocktail mezcal. The gasoline notes from the espadín give it a nice edge. Perfect for margaritas. Doesn't make me feel guilty at the low price point.\"\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMezcal Reviews community (alternate review):\u003c\/strong\u003e\u003cbr\u003e\"A good cocktail mezcal. The barril flavor (coppery, green vegetal, nail polish remover) actually comes through pretty nicely on this one, and blends well with the smoky fruitiness of the espadin. I would suggest it's sort of indicative of what blends can be if we ever need to 'cut' other agave types with espadin due to sustainability.\"\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eSeattle Spirits Society (extended community review):\u003c\/strong\u003e\u003cbr\u003e\"Smooth and smoky. Deceptively silky mezcal. Yes please and thank you.\" A separate taster noted: \"Nose is a little smokey with a bit of tar\/asphalt and bandaids (sounds bad, but in a good way). The taste is bright and sharp, with pineapples and lemon. Finish is medium with good sweetness.\"\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePOCTLI (extended independent review):\u003c\/strong\u003e\u003cbr\u003e\"This mezcal has tasting notes of roasted pineapple, with the woody goodness of the barril agave in the middle notes, finishing with a subtle floral note on the nose.\"\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eThe Liquor Barn (extended tasting note):\u003c\/strong\u003e\u003cbr\u003e\"Aroma: Herbaceous and floral on first approach, opening into ripe tropical fruit — banana and pineapple — layered over a faint clay-like earthiness. A thread of light smoke lingers beneath the fruit without dominating. Taste: The entry is smooth and fruit-forward, with pronounced banana and pineapple joined by citrus and a subtle vanilla sweetness at mid-palate.\"\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eTasting Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eNose\u003c\/strong\u003e\u003cbr\u003eHerbaceous and floral, opening into ripe tropical fruit — banana and pineapple — layered over faint clay-like earthiness, with a thread of light smoke.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePalate\u003c\/strong\u003e\u003cbr\u003eSmooth and fruit-forward, with pronounced banana and pineapple joined by citrus and subtle vanilla sweetness, developing black pepper and a touch of green, vegetal character from the Barril component.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFinish\u003c\/strong\u003e\u003cbr\u003eMedium, peppery, and mouthwatering, closing with good natural sweetness and lingering smoke.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eQuick Overview\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\"\u003eCategory\u003c\/th\u003e\n\u003cth scope=\"col\"\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMezcal Joven — Ensamble\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eABV \/ Proof\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e42% ABV \/ 84 Proof\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAgave\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e90% Espadín · 10% wild Barril\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSan Miguel Ejutla, Central Valley of Oaxaca, Mexico\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCooking\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eUnderground wood-fired pits\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCrushing\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eDonkey-pulled tahona\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFermentation\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eOpen-air wooden tanks\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDistillation\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCopper alembic stills\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBanhez Mezcal Cooperative — 35+ family collective\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eDouble Gold Medal \u0026amp; Best Mezcal, 2017 San Francisco World Spirits Competition\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCommunity Rating\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e3.71\/5, Seattle Spirits Society (5th of 27)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStyle \/ Identity\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eA genuinely accessible, tropical-fruit-driven mezcal — a great entry point, with real character for cocktails or neat sipping\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAromas \u0026amp; Flavors\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePineapple, banana, floral notes, black pepper, light smoke\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBottle Size\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e750ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eFood Pairings\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eGrilled or charred vegetables\u003c\/li\u003e\n\u003cli\u003eCeviche and fresh seafood\u003c\/li\u003e\n\u003cli\u003eTropical fruit-based dishes\u003c\/li\u003e\n\u003cli\u003eCitrus-forward appetizers\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eCocktail Suggestions\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMezcal Margarita\u003c\/strong\u003e\u003cbr\u003e2 oz Banhez Espadín \u0026amp; Barril · fresh lime juice · orange liqueur · agave syrup.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePaloma\u003c\/strong\u003e\u003cbr\u003e2 oz Banhez Espadín \u0026amp; Barril · grapefruit soda · fresh lime.\u003c\/p\u003e","brand":"Breakthru","offers":[{"title":"Default Title","offer_id":31548912926786,"sku":"","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0363\/8621\/files\/Banhez_Mezcal_Joven_Espad_n_Barril_750ml.jpg?v=1789401856"},{"product_id":"bozal-mezcal-barril-reserva","title":"Bozal Mezcal Barril Reserva 750ml","description":"\u003cp dir=\"ltr\"\u003eBarril agave has a genuinely unusual second life in Oaxacan agriculture before it ever becomes mezcal — this tall, thick-foliaged wild agave is traditionally used as living fencing, planted directly along property lines to divide land between neighbors. Only after 15 to 20 years of that patient, dual-purpose growth does it become the base for this expression, part of Bozal's broader commitment to celebrating wild, indigenous agave varieties from the steep, precarious hillsides of Oaxaca, Guerrero, and Durango.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThis Reserva is distilled in Santa Catarina Minas, a town genuinely famous within the mezcal world for its tradition of distilling exclusively in small clay pots — a technique distinct from the copper stills more commonly used elsewhere in Oaxaca, and one widely credited with imparting a lighter, more mineral-driven character to the finished spirit. Production follows Bozal's broader artisanal philosophy throughout: open-air fermentation using natural wild yeast, in clay or wood vessels, before final distillation.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eReception among independent tasters is genuinely honest and worth sharing directly. Mezcal Reviews' detailed tasting found \"crisp agave notes like vegetation and grass,\" with \"tons of mint leaf, and some green tea leaf,\" noting it's \"light smelling for a clay pot,\" the palate showing \"fragrant herbs\" — \"mint leaves, green tea leaves, other fresh tea flavours, rosemary, lime, pine, peppercorn,\" with sweetness \"sugary like maybe a mild simple syrup.\" The reviewer was candid about mixed feelings: \"I absolutely love the flavour profile because I love Karwinskiis, but on the other hand, it's just not rich enough in its presentation. For a clay pot still, its quite disappointingly light instead of oily and flavourful.\" Keg N Bottle's official tasting notes describe \"herbaceous and spicy\" aromatics \"with notes of forest grass and anise flower,\" a \"slight sweetness\" evident \"on the unctuous palate with flavors of agave, honey and river stone, finishing with a floral aftertaste.\" Compass Wines' tasting adds \"citrus and floral notes\" with \"hints of green peppers,\" the palate \"a delightful balance of citrus and creamy banana.\" This is genuinely distinctive single-agave mezcal — light and herbaceous rather than heavy and oily, a real showcase of Barril's own specific character and Santa Catarina Minas' signature clay-pot style.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eOrigins \u0026amp; Craftsmanship\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eBozal Mezcal Barril Reserva is made from 100% wild Barril agave (Agave Karwinskii), a tall, thick-foliaged variety traditionally used as living fencing to divide agricultural land in Oaxaca, matured 15 to 20 years before harvest. The mezcal is produced in Santa Catarina Minas, Oaxaca, a town celebrated for its tradition of distilling exclusively in small clay pots rather than copper stills.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eProduction follows Bozal's traditional, artisanal methods: open-air fermentation using natural wild yeast in clay or wood vessels, followed by clay-pot distillation. Bozal was acquired in November 2024 and now operates under Mexican ownership through Maguey Spirits. Bottled at 47% ABV \/ 94 proof, 750ml.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eCritics Reviews\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eNo formal numerical critic score is confirmed for this product at this time.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMezcal Reviews (extended independent review, Lot 00219):\u003c\/strong\u003e\u003cbr\u003e\"Nose: Crisp agave notes like vegetation and grass. Tons of mint leaf, and some green tea leaf. Light smelling for a clay pot. Palate: Fragrant herbs takeover like mint leaves, green tea leaves, other fresh tea flavours, rosemary, lime, pine, peppercorn, maybe even some slight cilantro. The sweetness on here is sugary like maybe a mild simple syrup. Overall: I am torn on this: on the one hand, I absolutely love the flavour profile because I love Karwinskiis, but on the other hand, its just not rich enough in its presentation. For a clay pot still, its quite disappointingly light instead of oily and flavourful. And perhaps that's just Barril or perhaps that's just Bozal.\"\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eKeg N Bottle (official tasting note):\u003c\/strong\u003e\u003cbr\u003e\"The aromatics are herbaceous and spicy with notes of forest grass and anise flower. A slight sweetness is evident on the unctuous palate with flavors of agave, honey and river stone, finishing with a floral aftertaste.\"\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eCompass Wines \/ Mission Wine \u0026amp; Spirits (official tasting note):\u003c\/strong\u003e\u003cbr\u003e\"This thick-foliaged, wild agave, often used as fencing to divide land in Oaxaca, intensifies the complexity of this mezcal. As citrus and floral notes arise, hints of green peppers compliment the nose. The palate is a delightful balance of citrus and creamy banana.\"\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eForWhiskeyLovers.com (extended tasting note):\u003c\/strong\u003e\u003cbr\u003e\"Delicate hints of smoke intertwine with earthy undertones, while notes of roasted agave and citrus provide a balanced sweetness. Each sip reveals layers of depth and character, inviting exploration and appreciation.\"\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eTasting Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eNose\u003c\/strong\u003e\u003cbr\u003eCrisp, vegetal agave notes lead, with mint leaf and green tea, alongside citrus, floral character, and hints of green pepper.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePalate\u003c\/strong\u003e\u003cbr\u003eFragrant herbs carry through — mint, green tea, rosemary, and lime — joined by pine, peppercorn, and a mild, sugary sweetness, alongside citrus and creamy banana.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFinish\u003c\/strong\u003e\u003cbr\u003eUnctuous and floral, closing with river stone minerality and honey — light and herbaceous rather than heavy or oily.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eQuick Overview\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\"\u003eCategory\u003c\/th\u003e\n\u003cth scope=\"col\"\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMezcal Joven — Single Agave (Wild)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eABV \/ Proof\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e47% ABV \/ 94 Proof\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAgave\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100% wild Barril (Agave Karwinskii), matured 15-20 years\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSanta Catarina Minas, Oaxaca, Mexico\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFermentation\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eOpen-air, natural wild yeast\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDistillation\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSmall clay pots (Santa Catarina Minas signature method)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMezcal Bozal (Maguey Spirits, since November 2024)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStyle \/ Identity\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eA light, herbaceous single-agave mezcal — genuinely distinct from richer, oilier clay-pot expressions\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAromas \u0026amp; Flavors\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMint, green tea, anise, citrus, roasted agave, honey\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBottle Size\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e750ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eFood Pairings\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eGrilled or charred vegetables\u003c\/li\u003e\n\u003cli\u003eCeviche and fresh seafood\u003c\/li\u003e\n\u003cli\u003eAged cheeses\u003c\/li\u003e\n\u003cli\u003eCitrus-forward dishes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eServing Note\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eBest enjoyed neat, in a copita or small tasting glass, or on the rocks.\u003c\/p\u003e","brand":"Breakthru","offers":[{"title":"Default Title","offer_id":39533319815234,"sku":"","price":100.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0363\/8621\/files\/Bozal_Mezcal_Barril_Reserva_750ml.jpg?v=1789231194"},{"product_id":"adictivo-extra-anejo-tequila-375ml","title":"Adictivo Extra Anejo Tequila 375ml","description":"\u003cp\u003eAdictivo Extra Añejo, in the 375 ml \"half bottle\" format, is a rich, dessert-like tequila celebrated for its luxurious sweetness, deep oak influence, and silky texture. This is a crowd-pleasing extra añejo that leans indulgent — full of caramel, vanilla, cooked agave, and toasted oak — offering an opulent sipping experience for those who enjoy smooth, sweet, and expressive aged tequila.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cstrong\u003eOrigins \u0026amp; Craftsmanship\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eProduced at \u003cstrong\u003eTequilera Cava de Oro\u003c\/strong\u003e in Jalisco, Adictivo Extra Añejo begins with 100% Blue Weber agave, harvested at full maturity for maximum sugar concentration. After slow cooking and traditional extraction, the agave juice is fermented and distilled using stainless-steel pot stills.\u003c\/p\u003e\n\u003cp\u003eThe tequila is then aged for an extended period — \u003cstrong\u003etypically around 5 to 7 years\u003c\/strong\u003e — in \u003cstrong\u003enew French oak barrels\u003c\/strong\u003e, which heavily influence the spirit’s sweet, dark, and dessert-like profile. This long maturation softens the agave's earthy intensity and introduces notes of caramelized sugar, vanilla, baking spice, and dried fruit.\u003c\/p\u003e\n\u003cp\u003eAdictivo’s signature bottle design reflects its style: bold, opulent, and unmistakably crafted for tequila drinkers who favor richness and smoothness over austerity.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cstrong\u003eCritics Reviews\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eProfessional tasters and tequila reviewers often describe Adictivo Extra Añejo as:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e“Lush and dessert-like”\u003c\/strong\u003e, highlighting its caramel and vanilla character\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e“Approachable and extremely smooth”\u003c\/strong\u003e, ideal for newcomers to aged tequila\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e“A sipping tequila for those who enjoy sweeter profiles”\u003c\/strong\u003e, noting its generous oak and confectionary notes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e“Decadent and crowd-pleasing”\u003c\/strong\u003e, praised for texture and sweetness\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWhile traditionalists sometimes debate sweetness levels, the majority agree it’s a \u003cstrong\u003ehighly polished, modern extra añejo\u003c\/strong\u003e with wide appeal.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cstrong\u003eTasting Profile\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eNose:\u003c\/strong\u003e\u003cbr\u003eDecadent aromas of caramel, vanilla bean, toffee, and butterscotch, layered with cooked agave, cinnamon, roasted nuts, and hints of dried fig.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePalate:\u003c\/strong\u003e\u003cbr\u003eSmooth and full-bodied. Flavors of caramel cream, dark chocolate, toasted oak, maple syrup, and agave nectar unfold with plush sweetness. Soft spice and dried fruit add depth behind the dominant confectionary notes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e\u003cbr\u003eLong, warm, and sweet. Lingering caramelized sugar, vanilla, and oak spice taper into soft agave and a touch of cocoa. Velvety and dessert-like.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cstrong\u003eQuick Overview\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cdiv class=\"TyagGW_tableContainer\"\u003e\n\u003cdiv class=\"group TyagGW_tableWrapper flex w-fit flex-col-reverse\" tabindex=\"-1\"\u003e\n\u003ctable class=\"w-fit min-w-(--thread-content-width)\" style=\"width: 100%; height: 176.344px;\"\u003e\n\u003cthead\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003cth style=\"width: 27.9112%; height: 19.5938px;\"\u003eCategory\u003c\/th\u003e\n\u003cth style=\"width: 69.3349%; height: 19.5938px;\"\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 27.9112%; height: 19.5938px;\"\u003e\u003cstrong\u003eABV \/ Proof\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 69.3349%; height: 19.5938px;\"\u003e40% ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 27.9112%; height: 19.5938px;\"\u003e\u003cstrong\u003eOrigin \/ Region\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 69.3349%; height: 19.5938px;\"\u003eJalisco, Mexico\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 39.1875px;\"\u003e\n\u003ctd style=\"width: 27.9112%; height: 39.1875px;\"\u003e\u003cstrong\u003eProduction or Agave Type\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 69.3349%; height: 39.1875px;\"\u003e100% Blue Weber Agave\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 27.9112%; height: 19.5938px;\"\u003e\u003cstrong\u003eAging or Maturation\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 69.3349%; height: 19.5938px;\"\u003e5–7 years in French oak barrels\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 39.1875px;\"\u003e\n\u003ctd style=\"width: 27.9112%; height: 39.1875px;\"\u003e\u003cstrong\u003eAromas \u0026amp; Flavors\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 69.3349%; height: 39.1875px;\"\u003eCaramel, vanilla, toffee, agave, chocolate, spice, dried fruit, toasted oak\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 27.9112%; height: 19.5938px;\"\u003e\u003cstrong\u003eStyle \/ Identity\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 69.3349%; height: 19.5938px;\"\u003eRich, sweet, dessert-forward Extra Añejo Tequila\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 27.9112%;\"\u003e\u003cstrong\u003eSize\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 69.3349%;\"\u003e375 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Breakthru","offers":[{"title":"Default Title","offer_id":45156895653954,"sku":null,"price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0363\/8621\/files\/Adictivo_Extra_Anejo_Tequila_375ml.jpg?v=1788580592"},{"product_id":"banhez-mezcal-jabali-750ml","title":"Banhez Mezcal Jabalí 750ml","description":"\u003cp dir=\"ltr\"\u003eJabalí agave takes its name from the Spanish word for wild boar — an apt comparison, since the plants grow in spiny, clustered groups reminiscent of a boar's bristled hide. It's also genuinely notorious among mezcaleros for being one of the harder agave species to work with, making a bottling like this a real showcase of skill rather than simply an interesting rarity. Banhez's Jabalí is comprised entirely of 100% wild Jabalí agave, traditionally produced in the Ejutla region of Oaxaca as part of the Banhez Mezcal Cooperative — a genuine collective bringing together more than 35 families, all committed to producing mezcal the same sustainable, artisanal way it's been made for nearly two centuries.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eProduction follows the cooperative's traditional methods throughout: earthen ovens lined with brick and stone for roasting the agave, tahonas pulled by horses for crushing, entirely natural fermentation, and small-batch distillation, all carried out by individual mezcaleros within the co-op rather than a single centralized operation. The result is described by Banhez itself as \"citric and light-bodied with a lively mouthfeel,\" carrying notes of \"lactose, wet stone, fermented fruit, and herbaceous conifers\" — a genuinely distinctive profile among mezcals, leaning toward subtlety and complexity rather than raw smoke and heat.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eAn independent reviewer at Mezcal Reviews came to this bottle with genuinely high expectations, given its price point and buzz among industry insiders, and found it lived up to the challenge: \"Jabalí is notoriously difficult to work with so they get an extra half star from me for the effort. Flavors are all there just subtle (as Jabalí in my experience tends to be). Sweetness, gentle smoke, lightly herbal but it was the lactic note and a burnt caramel quality that really stood out to me. Unique and a great conversation starter.\" Other community tasters found it \"bit perfumey on the nose (in a good way), along with being very sweet with berry fruitiness,\" with one calling it \"the most complex from the Banhez line, as well as one of my favorite from them,\" describing it as \"really delicious and smooth.\" This is genuinely thoughtful, artisan mezcal — subtle rather than showy, and a real testament to the cooperative's patient, traditional craft.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eOrigins \u0026amp; Craftsmanship\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eBanhez Mezcal Jabalí is produced by the Banhez Mezcal Cooperative, a collective uniting more than 35 families in the Ejutla region of Oaxaca, Mexico, committed to sustainable, fair-trade mezcal production carried out the same way it has been for nearly two centuries. The cooperative's traditional techniques include earthen wood-fire ovens lined with brick and stone for roasting agave, tahonas pulled by horses for crushing the cooked piñas, entirely natural fermentation, and small-batch distillation.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eMade from 100% wild Jabalí agave — a species genuinely difficult to distill, and named for its spiny, boar-like clustering growth pattern — this mezcal is produced by an individual mezcalero within the co-op. Bottled at 47% ABV \/ 94 proof, 750ml.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eCritics Reviews\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eNo formal numerical critic score is confirmed for this product at this time.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMezcal Reviews (extended independent review):\u003c\/strong\u003e\u003cbr\u003e\"With the high cost per bottle (not saying mezcal costs aren't warranted) and some hype from a few industry friends I had very high expectations for this expression. Jabalí is notoriously difficult to work with so they get an extra half star from me for the effort. Flavors are all there just subtle (as Jabalí in my experience tends to be). Sweetness, gentle smoke, lightly herbal but it was the lactic note and a burnt caramel quality that really stood out to me. Unique and a great conversation starter.\"\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMezcal Reviews community (additional tasters):\u003c\/strong\u003e\u003cbr\u003e\"Bit perfumey on the nose (in a good way), along with being very sweet with berry fruitiness.\" Another added: \"Could be the most complex from the Banhez line, as well as one of my favorite from them (Cuishe is up there). Overall, this was just really delicious and smooth.\"\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eBanhez Mezcal (official tasting note):\u003c\/strong\u003e\u003cbr\u003e\"Comprised of 100% wild Jabalí agave, this mezcal is citric and light bodied with a lively mouthfeel. Tasting notes include lactose, wet stone, fermented fruit, and herbaceous conifers.\"\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eTasting Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eNose\u003c\/strong\u003e\u003cbr\u003eCitric and light, with a faint perfumed quality, joined by wet stone and herbaceous, conifer-like notes.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePalate\u003c\/strong\u003e\u003cbr\u003eSubtle sweetness, gentle smoke, and light herbal character carry the entry, with a distinctive lactic (lactose) note and burnt caramel quality standing out. Fermented fruit and berry-like sweetness add further complexity.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFinish\u003c\/strong\u003e\u003cbr\u003eLively and light-bodied, closing with lingering herbaceous, mineral, and subtly sweet character — genuinely restrained and complex rather than smoke-forward.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eQuick Overview\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\"\u003eCategory\u003c\/th\u003e\n\u003cth scope=\"col\"\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMezcal Joven — Single Agave Varietal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eABV \/ Proof\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e47% ABV \/ 94 Proof\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAgave\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100% wild Jabalí\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEjutla, Oaxaca, Mexico\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBanhez Mezcal Cooperative — 35+ family collective\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCooking\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEarthen wood-fire ovens, brick and stone lined\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCrushing\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eHorse-pulled tahona\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFermentation\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNatural\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDistillation\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSmall batch, individual mezcalero\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStyle \/ Identity\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eA genuinely subtle, complex, difficult-to-produce single-agave mezcal — citric, light-bodied, and lively\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAromas \u0026amp; Flavors\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eLactose, wet stone, fermented fruit, herbaceous conifer, burnt caramel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBottle Size\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e750ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eFood Pairings\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eGrilled or charred vegetables\u003c\/li\u003e\n\u003cli\u003eCeviche and fresh seafood\u003c\/li\u003e\n\u003cli\u003eAged cheeses\u003c\/li\u003e\n\u003cli\u003eCitrus-forward dishes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eServing Note\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eBest enjoyed neat, in a copita or small tasting glass, to fully appreciate its subtle, layered character.\u003c\/p\u003e","brand":"Breakthru","offers":[{"title":"Default Title","offer_id":45156907909186,"sku":null,"price":125.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0363\/8621\/files\/Banhez_Mezcal_Jabal_750ml.jpg?v=1788580982"},{"product_id":"banhez-mezcal-mexicano-750ml","title":"Banhez Mezcal Mexicano 750ml","description":"\u003cp dir=\"ltr\"\u003eMexicano agave (Agave rhodacantha) is a genuinely patient species — depending on the source, it takes anywhere from six to fifteen years to reach full maturity, growing semi-wild across the hillsides of Oaxaca rather than being cultivated in the same controlled way as more common varieties like Espadín. Banhez's Mexicano is harvested from La Noria Sección 13, in the Ejutla region, and produced by Luis Pacheco, whose family carries genuine, well-established regional renown for their mezcal-making craft — one part of the larger Banhez Cooperative, which unites more than 35 families across the tiny village of San Miguel Ejutla, all committed to producing mezcal the same sustainable, artisanal way it's been made for nearly two centuries.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eProduction follows the cooperative's traditional methods throughout: agave roasted in earthen ovens lined with brick and stone, crushed using tahonas pulled by horses, fermented naturally, and distilled in small batches. Banhez's own official notes describe the finished spirit as \"a soft and sweet mezcal from beginning to end,\" with tasting notes of \"lemon zest, iron, and honeydew\" — genuinely gentle, approachable character for a mezcal.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eIndependent reviewers at Mezcal Reviews found something a bit more vegetal and savory in the glass, and their honest range of opinion is worth sharing. One reviewer's detailed tasting found the nose \"vegetal, fresh cut greens, roasted peppers, raspberry sweetness, light blueberry,\" developing on the palate into \"vegetal, peppers, steamed greens, light campfire smoke, tartness, light minerality, brine,\" concluding: \"this is a good release. It is one of the most green\/vegetal forward mezcals I have tried but that is a good thing... a little one note in its vegetalness but overall I like the savoriness that it commands.\" Another reviewer, tasting a different batch, was considerably more critical, finding \"a lot of charred sour notes. Like charred wood and some of the gusano notes you get from cheap gusano mezcal... I think people into 'smoke bomb' mezcals might like it.\" A third found something entirely different again: \"brown sugar, wet cardboard, pineapple upside down cake, canned pears in syrup, cinnamon. Sweet in a good way.\" This genuine batch-to-batch variation is worth knowing — as an artisanal, small-batch mezcal made by an individual mezcalero rather than a single standardized recipe, character can genuinely shift from lot to lot, all while carrying the same underlying agave and regional identity.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eOrigins \u0026amp; Craftsmanship\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eBanhez Mezcal Mexicano is produced in La Noria Sección 13, in the Ejutla region of Oaxaca, Mexico, by Luis Pacheco, whose family is well known in the region for their mezcal production. The mezcal is part of the broader Banhez Mezcal Cooperative, uniting more than 35 families in the village of San Miguel Ejutla, committed to sustainable, fair-trade production carried out using traditional methods for nearly two centuries.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eMade from 100% semi-wild Mexicano agave (Agave rhodacantha) — a species that takes anywhere from six to fifteen years to reach full maturity — the mezcal is produced using the cooperative's traditional techniques: earthen wood-fire ovens lined with brick and stone for roasting, tahonas pulled by horses for crushing, natural fermentation, and small-batch distillation. Bottled at 750ml.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eTasting Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eNose\u003c\/strong\u003e\u003cbr\u003eVegetal, with fresh cut greens and roasted pepper leading, alongside lemon zest, honeydew melon, and subtle raspberry or blueberry sweetness. Some batches show a more mineral, iron-driven character.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePalate\u003c\/strong\u003e\u003cbr\u003eVegetal and savory, with steamed greens and pepper carrying the mid-palate, joined by light campfire smoke, tartness, and mineral brine. Sweetness varies by batch — some show honeydew and citrus, others develop dried fruit and baking spice.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFinish\u003c\/strong\u003e\u003cbr\u003eMedium length and warm, closing with lingering vegetal, smoky, and slightly tart character — genuine batch-to-batch variation is part of this mezcal's artisanal, small-lot identity.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eQuick Overview\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\"\u003eCategory\u003c\/th\u003e\n\u003cth scope=\"col\"\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMezcal Joven — Single Agave Varietal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAgave\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100% semi-wild Mexicano (Agave rhodacantha)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMaturation Time\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e6-15 years to reach full agave maturity\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eLa Noria Sección 13, Ejutla, Oaxaca, Mexico\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eLuis Pacheco, part of the Banhez Mezcal Cooperative (35+ families)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCooking\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEarthen wood-fire ovens, brick and stone lined\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCrushing\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eHorse-pulled tahona\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFermentation\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNatural\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDistillation\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSmall batch, individual mezcalero\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStyle \/ Identity\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eA genuinely vegetal, savory single-agave mezcal — soft and sweet per the brand, more green and smoky per independent tasters, with real batch variation\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAromas \u0026amp; Flavors\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eVegetal greens, roasted pepper, lemon zest, honeydew, campfire smoke, mineral brine\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBottle Size\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e750ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eFood Pairings\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eGrilled or charred vegetables\u003c\/li\u003e\n\u003cli\u003eCeviche and fresh seafood\u003c\/li\u003e\n\u003cli\u003eRoasted poultry\u003c\/li\u003e\n\u003cli\u003eCitrus-forward dishes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eServing Note\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eBest enjoyed neat, in a copita or small tasting glass, to fully appreciate its vegetal, savory character.\u003c\/p\u003e","brand":"Breakthru","offers":[{"title":"Default Title","offer_id":45156933107778,"sku":null,"price":100.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0363\/8621\/files\/Banhez_Mezcal_Mexicano_750ml.jpg?v=1788581310"},{"product_id":"bozal-mezcal-castilla-reserva-750ml","title":"Bozal Mezcal Castilla Reserva 750ml","description":"\u003cp dir=\"ltr\"\u003eCastilla is a genuinely uncommon agave — a close cousin of the far more widely cultivated Espadín, but smaller in size and typically found growing wild rather than farmed, which means its character leans heavily on whatever specific terroir it happens to grow in. Mezcal Bozal built its entire identity around exactly this kind of wild, indigenous agave, sourced from the steep, precarious hillsides of Oaxaca, Guerrero, and Durango — as the brand's own philosophy puts it: \"something wild produces a far richer spirit.\" This particular Reserva bottling comes from San Nicolás de Acevedo, in Durango, a region whose specific soil and climate character shapes the mezcal's genuinely distinctive final profile.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eProduction follows traditional Durango-style methods throughout: open-air fermentation in wooden vats (known locally as \"cuffin\" style), relying entirely on wild, airborne yeast and mountain spring water rather than any cultivated strain. The mezcal is then twice distilled, using a genuinely unusual combination of clay pot stills alongside a Filipino-style hybrid still made of both clay and wood — a distinctive production choice that reflects the deep, cross-cultural history of Filipino-Mexican distillation techniques found in parts of rural Mexico. Bozal was acquired in November 2024 and now operates under Mexican ownership through Maguey Spirits, continuing the brand's original commitment to small-batch, artisan, hand-made mezcal.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eBozal's current official tasting notes describe \"deep, earthy aromatics with notes of weathered leather and soft minerality, accented by a restrained touch of smoke,\" developing on the palate into \"bold flavors of cooked meats, chipotle, and ancho chili,\" creating \"a rich, savory experience that finishes smooth, with lingering whispers of smoke\" — closing as \"a robust, terroir-driven expression for those who appreciate complexity and depth.\" Independent reviewers at Mezcal Reviews found genuinely varied character across different lots: one taster described it as \"very unique and tasty,\" with a nose \"briney and buttery with agave and floral notes,\" the taste \"a balance of sweet and salt\" reminiscent of \"beef or chicken bouillon,\" closing with \"black pepper and some subtle mint.\" Another found the mezcal \"bursting with flavors — few of them pedestrian or routine,\" though noting \"some rough patches, including the dominating smoke on the palate.\" A third reviewer's tasting found \"wet dirt and barnyard on the initial nose,\" with \"lots of subtle fruit flavors including mango and ripe cantaloupe,\" closing with \"herbs and mild serrano peppers on the finish.\" This bottling has also earned a genuine Double Gold Medal at the San Francisco World Spirits Competition — real, independently judged confirmation of quality behind an already genuinely distinctive spirit.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eOrigins \u0026amp; Craftsmanship\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eBozal Mezcal Castilla Reserva is produced in San Nicolás de Acevedo, Durango, Mexico, as part of Mezcal Bozal's broader commitment to celebrating wild, indigenous agave varieties sourced from the steep, remote hillsides of Oaxaca, Guerrero, and Durango. Made from 100% wild Castilla agave (part of the American Oaxacensis agave family, a close cousin to Espadín), the mezcal is fermented traditionally in open-air, Durango-style wooden vats, relying entirely on wild airborne yeast and mountain spring water.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eDistillation takes place twice, using a combination of clay pot stills and a Filipino-style hybrid still constructed from both clay and wood. Bozal was acquired in November 2024 and now operates under Mexican ownership through Maguey Spirits, continuing the brand's original craft, artisan, small-batch philosophy. This bottling has earned a Double Gold Medal at the San Francisco World Spirits Competition.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eCritics Reviews\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eDouble Gold Medal — San Francisco World Spirits Competition\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMezcal Reviews community (extended independent review):\u003c\/strong\u003e\u003cbr\u003e\"Very unique and tasty! The nose is briney and buttery with agave\/floral notes. The taste is a balance of sweet and salt. It reminds me of beef or chicken bouillon. Finish has black pepper and some subtle mint. Very good!\"\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMezcal Reviews community (alternate review):\u003c\/strong\u003e\u003cbr\u003e\"Interesting bottle for sure. This expression is bursting with flavors — few of them pedestrian or routine. While I like it, there are some rough patches, including the dominating smoke on the palate that sort of set it back to me.\"\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMezcal Reviews community (alternate review):\u003c\/strong\u003e\u003cbr\u003e\"Really enjoying this one! Has wet dirt and barnyard on the initial nose that lasts throughout the pour. Lots of subtle fruit flavors including mango and ripe cantaloupe. Herbs and mild serrano peppers on the finish. There is a lot going on here. A must try if you see it.\"\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMaguey Spirits \/ Bozal (current official tasting notes):\u003c\/strong\u003e\u003cbr\u003e\"Aroma: Deep, earthy aromatics with notes of weathered leather and soft minerality, accented by a restrained touch of smoke. Palate: Bold flavors of cooked meats, chipotle, and ancho chili create a rich, savory experience that finishes smooth, with lingering whispers of smoke. Finish: A robust, terroir-driven expression for those who appreciate complexity and depth.\"\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eTasting Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eNose\u003c\/strong\u003e\u003cbr\u003eDeep and earthy, with weathered leather and soft minerality, accented by a restrained touch of smoke. Some batches show briney, buttery agave and floral notes, or wet dirt and barnyard character.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePalate\u003c\/strong\u003e\u003cbr\u003eBold and savory, with cooked meats, chipotle, and ancho chili leading, balanced by a slight sweetness of roasted agave and mocha. Some tasting finds fresh mint, black pepper, mango, or ripe cantaloupe adding further complexity.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFinish\u003c\/strong\u003e\u003cbr\u003eSmooth, with lingering whispers of smoke, closing robust and terroir-driven — genuinely complex, with real batch-to-batch character variation reflecting the mezcal's wild, indigenous agave sourcing.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eQuick Overview\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\"\u003eCategory\u003c\/th\u003e\n\u003cth scope=\"col\"\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMezcal Reserva — Single Agave (Método Ancestral)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eABV \/ Proof\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eVaries by source — 48% ABV (200ml listing) to 52% ABV\/104 proof (larger format)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAgave\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100% wild Castilla (Agave angustifolia)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSan Nicolás de Acevedo, Durango, Mexico\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFermentation\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eOpen-air, Durango-style wooden vats, wild yeast, mountain spring water\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDistillation\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTwice distilled — clay pot stills + Filipino-style clay-and-wood hybrid still\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMezcal Bozal (Maguey Spirits, since November 2024)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eDouble Gold Medal, San Francisco World Spirits Competition\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStyle \/ Identity\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eA genuinely wild, terroir-driven single-agave mezcal — savory, earthy, and complex, with real batch variation\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAromas \u0026amp; Flavors\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWeathered leather, wet stone, cooked meats, chipotle, ancho chili, restrained smoke\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBottle Size\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e750ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eFood Pairings\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eGrilled or smoked meats\u003c\/li\u003e\n\u003cli\u003eChipotle and ancho chili-based dishes\u003c\/li\u003e\n\u003cli\u003eCeviche and fresh seafood\u003c\/li\u003e\n\u003cli\u003eAged cheeses\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eServing Note\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eBest enjoyed neat, in a copita or small tasting glass, to fully appreciate its layered, savory character.\u003c\/p\u003e","brand":"Breakthru","offers":[{"title":"Default Title","offer_id":45157123424322,"sku":null,"price":100.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0363\/8621\/files\/Bozal_Mezcal_Castilla_Reserva_750ml.jpg?v=1788586186"},{"product_id":"bozal-mezcal-cempasuchil-ancestral-reserva-750ml","title":"Bozal Mezcal Cempasúchil Ancestral Reserva 750ml","description":"\u003cp dir=\"ltr\"\u003eCempasúchil — the Mexican marigold — carries genuine cultural weight far beyond its floral fragrance. It's the flower most closely associated with Día de los Muertos, believed for centuries to help guide the spirits of the deceased back to the world of the living during that celebration. Bozal built this expression specifically to honor that tradition, working with mezcalero Marcelino Ortiz in Etla, Oaxaca, who drops fresh Cempasúchil blossoms and mandarin peels directly into the bottom of the clay pot still during the final distillation — a technique that infuses the finished spirit with genuine floral aromatics and a bright citrus lift, entirely distinct from anything achieved through post-distillation flavoring or maceration.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe mezcal itself is built on 100% Espadín agave, often called the genetic \"Mother\" of Blue Weber agave and the most widely used variety in mezcal production, though Bozal's version showcases the variety's genuine range — wet earth on the nose, rich smokiness developing at mid-palate, and a finish reminiscent of wild flowers, well before the marigold and citrus additions even enter the picture. Production follows Bozal's genuinely traditional Ancestral method throughout: clay pot distillation, unaged, hand-crafted by an individual mezcalero rather than a standardized industrial process, consistent with the brand's broader commitment to wild, indigenous agave sourced from the steep hillsides of Oaxaca and Guerrero.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eBozal's own official tasting notes describe the whisky opening with \"bright aromas of citrus, late season florals and a touch of baking spice, particularly allspice,\" with the marigold and mandarin elements carrying through onto the palate as \"fresh flavors of green pepper\" alongside \"orange zest, nutmeg, and anise.\" A separate official summary describes it more simply as \"a slight sweetness\" evident \"on the unctuous palate with flavors of agave, honey and river stone, finishing with a floral aftertaste.\" The Barrel Tap's tasting confirms \"a harmonious blend of floral, earthy, and smoky notes, with a hint of sweetness and a smooth, lingering finish.\" This is genuinely thoughtful, culturally rooted mezcal — best sipped neat in a wide copita to let its floral aromatics fully unfold, though it also makes a genuinely striking centerpiece in a mezcal sour or a smoky twist on a Paloma.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eOrigins \u0026amp; Craftsmanship\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eBozal Mezcal Cempasúchil Ancestral Reserva is produced by mezcalero Marcelino Ortiz in Etla, Oaxaca, Mexico, made from 100% Espadín agave. During the final distillation, fresh Cempasúchil (Mexican marigold) blossoms and mandarin peels are dropped directly into the bottom of the clay pot still, infusing the spirit with floral aromatics and a citrus edge as it distills — rather than through post-distillation flavoring or maceration.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe mezcal is produced using Bozal's traditional Ancestral method: clay pot distillation, hand-crafted and unaged, consistent with the brand's broader commitment to celebrating wild, indigenous agave sourced from the steep hillsides of Oaxaca and Guerrero. Bozal was acquired in November 2024 and now operates under Mexican ownership through Maguey Spirits.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eCritics Reviews\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eNo formal numerical critic score is confirmed for this product at this time.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eBozal Mezcal (official tasting note):\u003c\/strong\u003e\u003cbr\u003e\"Limited release mezcal crafted in the Ancestral production style using clay pot distillation. A slight sweetness is evident on the unctuous palate with flavors of agave, honey and river stone, finishing with a floral aftertaste.\"\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eTasting Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eNose\u003c\/strong\u003e\u003cbr\u003eBright citrus and late-season florals lead, joined by a touch of baking spice — particularly allspice — over a base of wet earth character from the Espadín agave.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePalate\u003c\/strong\u003e\u003cbr\u003eFresh green pepper, orange zest, nutmeg, and anise carry the mid-palate, developing genuine agave sweetness alongside honey and river stone minerality. Rich smokiness builds through the middle of the palate.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFinish\u003c\/strong\u003e\u003cbr\u003eSmooth and floral, closing with a lingering marigold-driven aftertaste reminiscent of wild flowers — genuinely distinctive and culturally rooted.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eQuick Overview\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\"\u003eCategory\u003c\/th\u003e\n\u003cth scope=\"col\"\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMezcal Ancestral — Espadín, Botanical Infused\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAgave\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100% Espadín\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAdditions\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCempasúchil (marigold) \u0026amp; mandarin peel, added during final distillation\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDistillation\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eClay pot, Ancestral style\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEtla, Oaxaca, Mexico\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMezcalero\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMarcelino Ortiz\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMezcal Bozal (Maguey Spirits, since November 2024)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCultural Significance\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCempasúchil honors Día de los Muertos tradition\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStyle \/ Identity\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eA genuinely distinctive, culturally rooted floral-citrus mezcal — earthy Espadín base, layered with marigold and mandarin brightness\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAromas \u0026amp; Flavors\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCitrus, late-season florals, allspice, green pepper, orange zest, nutmeg, anise\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBottle Size\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e750ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eFood Pairings\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eGrilled or roasted poultry\u003c\/li\u003e\n\u003cli\u003eCitrus-forward ceviche\u003c\/li\u003e\n\u003cli\u003eDark chocolate desserts\u003c\/li\u003e\n\u003cli\u003eSpiced Mexican dishes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eCocktail Suggestions\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMezcal Sour\u003c\/strong\u003e\u003cbr\u003e2 oz Bozal Cempasúchil · fresh lime juice · simple syrup · egg white (optional), shaken.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eSmoky Paloma\u003c\/strong\u003e\u003cbr\u003e2 oz Bozal Cempasúchil · grapefruit soda · fresh lime · salt rim — the marigold and citrus notes shine here.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eNeat, in a Wide Copita\u003c\/strong\u003e — the recommended serve to let the floral aromatics fully open.\u003c\/p\u003e","brand":"Breakthru","offers":[{"title":"Default Title","offer_id":45157141905474,"sku":null,"price":135.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0363\/8621\/files\/Bozal_Mezcal_Cempas_chil_Ancestral_Reserva_750ml.jpg?v=1788586435"},{"product_id":"bozal-mezcal-sacatoro-reserva-ancestral-750ml","title":"Bozal Mezcal Sacatoro Reserva Ancestral 750ml","description":"\u003cp dir=\"ltr\"\u003eSacatoro is a genuine rarity within mezcal — a wild subspecies of Agave angustifolia, closely related to the far more common Espadín, that takes anywhere from eight to twelve years to fully mature before it's harvested from the remote hillsides of Guerrero. Mezcalistas' own coverage put its scarcity plainly: \"mezcal made from Sacatoro is rarely seen anywhere, least of all in the United States.\" Even more strikingly, one independent reviewer noted that despite Sacatoro's close genetic relationship to Espadín — biological research has actually confirmed the two are technically the same species, distinguished mainly through generations of selective propagation — the flavor profile diverges dramatically: \"if you think all espadins taste the same or terroir doesn't play a big role in the taste of mezcal, then you need to try Sacatoro.\"\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThis Reserva Ancestral bottling follows Bozal's most traditional production method: distilled entirely in clay pots, a style genuinely closer to how mezcal has been made for centuries, rather than the more common copper-still approach. Bozal's own tasting language describes \"powerful aromas\" of \"tropical fruits, fresh berries, and a sweet hint of flan\" greeting the nose. Mezcal Reviews' independent tasting found \"fresh ripe strawberries, tangy citrus, lemon zest, savory black pepper\" leading into \"a long finish, warm, roasted pepper, eucalyptus, ripe strawberries, mango, lemon zest, minerality, mesquite, brine.\" Mezcalistas' own review described something genuinely more savory and intense: \"leather funk! Like opening a can of salted anchovies — easily one of the most distinctive aromas on a mezcal that I've smelled in a while,\" calling it \"an incredibly savory mezcal with a backbone of roasted agave\" showing \"a melange of smoked trout and jamon iberico with a touch of oregano.\" One reviewer, tasting it fresh after an Espadín, found it \"wildly different than I expected,\" with \"vanilla, ripe banana, citrus, the works,\" concluding simply: \"be sure to try this if you see it!!\" Another found \"veggies and minerals\" coming in strong, developing into \"a citrus\/cheese-like taste on the finish,\" admitting genuine difficulty pinning down the profile. This is unmistakably one of the most genuinely rare and distinctive single-agave mezcals available — a real find for collectors chasing something no other bottle can replicate.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eOrigins \u0026amp; Craftsmanship\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eBozal Mezcal Sacatoro Reserva Ancestral is made from Sacatoro, a wild subspecies of Agave angustifolia closely related to Espadín, harvested from the remote hillsides of Guerrero, Mexico, after eight to twelve years of maturation. The mezcal is distilled entirely in clay pots, following the traditional Ancestral production method — a style that predates copper-still distillation and remains rare even within artisanal mezcal production. Bozal was acquired in November 2024 and now operates under Mexican ownership through Maguey Spirits, continuing the brand's broader commitment to celebrating rare, wild, indigenous agave varieties. Bottled at 49% ABV \/ 98 proof.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eCritics Reviews\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eNo formal numerical critic score is confirmed for this product at this time.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMezcal Reviews (extended independent review):\u003c\/strong\u003e\u003cbr\u003e\"Fresh ripe strawberries, tangy citrus, lemon zest, savory black pepper. Finish: Long length, warm, roasted pepper, eucalyptus, ripe strawberries, mango, lemon zest, minerality, mesquite, brine.\"\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMezcal Reviews community (alternate review):\u003c\/strong\u003e\u003cbr\u003e\"If you think all espadins taste the same or terroir doesn't play a big role in the taste of mezcal than you need to try Sacatoro. It's essentially an Espadin grown in Guerrero but the profile is vastly different than any other I've encountered. Veggies and minerals come in strong and then I get a citrus\/cheese like taste on the finish. Hard to pin the profile down on this bottle.\"\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMezcal Reviews community (alternate review):\u003c\/strong\u003e\u003cbr\u003e\"Wildly different than I expected. While it's listed as angustifolia it was completely different than an Espadin. Vanilla, ripe banana, citrus, the works. Be sure to try this if you see it!!\"\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMezcalistas (extended independent review):\u003c\/strong\u003e\u003cbr\u003e\"Leather funk! Like opening a can of salted anchovies — easily one of the most distinctive aromas on a mezcal that I've smelled in a while. It's your own mini-tapas meal. This is an incredibly savory mezcal with a backbone of roasted agave but the main flavors are a melange of smoked trout and jamon iberico with a touch of oregano. Mezcal made from Sacatoro is rarely seen anywhere, least of all in the United States.\"\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eBozal Mezcal (official brand description):\u003c\/strong\u003e\u003cbr\u003e\"Powerful aromas greet the nose with tropical fruits, fresh berries, and a sweet hint of flan.\"\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eTasting Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eNose\u003c\/strong\u003e\u003cbr\u003ePowerful and tropical, with fresh strawberries, mango, and citrus leading, alongside a sweet hint of flan, and, in some tastings, a genuinely savory leather-and-anchovy funk.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePalate\u003c\/strong\u003e\u003cbr\u003eSavory and roasted agave-driven, with black pepper and vanilla, developing smoked trout and jamón ibérico-like character in some tastings, alongside earthy vegetal and mineral notes.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFinish\u003c\/strong\u003e\u003cbr\u003eLong, warm, and complex, closing with roasted pepper, eucalyptus, mesquite, and brine — genuinely difficult to pin down, and part of what makes this mezcal so distinctive.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eQuick Overview\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\"\u003eCategory\u003c\/th\u003e\n\u003cth scope=\"col\"\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMezcal Ancestral — Single Agave (Wild)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eABV \/ Proof\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e49% ABV \/ 98 Proof\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAgave\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100% wild Sacatoro (subspecies of Agave angustifolia)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMaturation Time\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e8-12 years to reach full agave maturity\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGuerrero, Mexico\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDistillation\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eClay pot, Ancestral style\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMezcal Bozal (Maguey Spirits, since November 2024)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStyle \/ Identity\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eA genuinely rare, savory, complex wild-agave mezcal — profile varies noticeably from typical Espadín\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAromas \u0026amp; Flavors\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eStrawberry, citrus, black pepper, roasted pepper, eucalyptus, mesquite, brine\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBottle Size\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e750ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eFood Pairings\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eSmoked fish or charcuterie\u003c\/li\u003e\n\u003cli\u003eGrilled or charred meats\u003c\/li\u003e\n\u003cli\u003eAged cheeses\u003c\/li\u003e\n\u003cli\u003eSavory, herb-forward dishes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eServing Note\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eBest enjoyed neat, in a copita or small tasting glass, to fully appreciate its genuinely rare and complex character.\u003c\/p\u003e","brand":"Breakthru","offers":[{"title":"Default Title","offer_id":45164078661698,"sku":null,"price":100.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0363\/8621\/files\/Bozal_Mezcal_Sacatoro_Reserva_Ancestral_750ml.jpg?v=1788708771"},{"product_id":"cava-de-oro-plata-tahona-tequila-750ml","title":"Cava de Oro Plata Tahona Tequila 750ml","description":"\u003cp dir=\"ltr\"\u003eCava de Oro Plata Tahona takes a genuinely deliberate detour toward mezcal-making tradition, and the result is a tequila that tastes noticeably different from most blancos on the shelf. Rather than the more common autoclave or brick-oven cooking, the agave here is roasted in an earthen pit lined with volcanic stone, over direct contact with open wood fire — a technique Master Distiller Alberto Partida borrowed directly from mezcal production, and one that gives this tequila its genuinely distinctive smoky character. As the brand's own copy puts it: \"this Plata Tahona takes inspiration from mezcal production methods, employing volcanic stone ovens and direct contact with firewood, resulting in a smoky profile that sets it apart.\"\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe cooked agave is then crushed using a traditional stone tahona — a large volcanic wheel, historically pulled by animals or, in some operations, tractors, that gently grinds the fibers to extract juice without the harsher mechanical shredding a modern roller mill would apply. Following crushing, the agave ferments naturally in wooden barrels for a full 120 hours, using only wild, airborne yeast rather than a cultivated strain, before undergoing direct distillation in traditional copper pot stills over low heat. Cava de Oro is produced by Tequilera Puerta de Hierro (NOM 1477) in El Arenal, Jalisco — known as the \"Gateway to Tequila Country\" — by the Partida family, one of the oldest and largest agave-growing families in the entire Tequila region, with roots stretching back more than six generations.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThis tequila earned a genuine Double Gold Medal at the 2021 San Francisco World Spirits Competition. Sip Tequila's official tasting notes describe \"smoke, green agave, freshly cut grass, and lime\" on the nose, developing into \"green and cooked agave, smoke, green pepper, and tomatillo\" on the palate, closing \"quick and bright.\" Liquor Geeks' extended tasting confirms the same character in more detail: \"the aroma of Cava de Oro Plata Tahona is a sensory journey, beginning with smoky notes reminiscent of mezcal. Green agave emerges, accompanied by the freshness of cut grass and the citrusy brightness of lime... the palate is a revelation of both green and cooked agave, a testament to the traditional processing methods. Smoke persists, adding depth and complexity, while green pepper and tomatillo contribute a hint of spice and tanginess.\" Bottled at a robust 84 proof — notably higher than the 80-proof standard most blancos are cut to — this is genuinely serious, artisanal tequila built specifically for the \"Tequila Purist,\" with a vibrant, earthy, mineral-driven character that sets it clearly apart from more conventional plata expressions.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eOrigins \u0026amp; Craftsmanship\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eCava de Oro Plata Tahona is produced by Tequilera Puerta de Hierro (NOM 1477) in El Arenal, Jalisco, Mexico, by the Partida family — one of the oldest and largest growers of agave in the Tequila region, with a history spanning more than six generations, founded by Gildardo Partida and Leticia Hermosillo. The tequila is made from 100% Blue Weber agave, grown on-site to ensure quality control from field to bottle.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eProduction follows a deliberately traditional, mezcal-inspired process: agave is cooked in an earthen pit lined with volcanic stone, over direct contact with open wood fire, then crushed using a traditional stone tahona. The resulting mash ferments naturally, using wild airborne yeast, in wooden barrels for 120 hours, before direct distillation in traditional copper pot stills over low heat. The tequila earned a Double Gold Medal at the 2021 San Francisco World Spirits Competition. Bottled at 42% ABV \/ 84 proof.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eCritics Reviews\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eDouble Gold Medal — San Francisco World Spirits Competition, 2021\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eTasting Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eNose\u003c\/strong\u003e\u003cbr\u003eSmoky notes reminiscent of mezcal lead, joined by green agave, freshly cut grass, and bright lime, alongside roasted agave and fresh herbs.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePalate\u003c\/strong\u003e\u003cbr\u003eGreen and cooked agave carry the entry, with smoke, green pepper, and tomatillo adding spice and tang, alongside white pepper, light citrus, and mineral undertones.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFinish\u003c\/strong\u003e\u003cbr\u003eQuick and bright, clean and dry, with the higher alcohol content allowing the diverse notes to linger briefly before fading — genuinely refreshing and complex for a blanco.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eQuick Overview\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\"\u003eCategory\u003c\/th\u003e\n\u003cth scope=\"col\"\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBlanco Tequila — 100% Blue Weber Agave, Tahona-Crushed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eABV \/ Proof\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e42% ABV \/ 84 Proof\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCooking\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEarthen pit, volcanic stone ovens, open wood fire\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCrushing\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTraditional stone tahona\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFermentation\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWild yeast, wooden barrels, 120 hours\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDistillation\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCopper pot stills, direct low heat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTequilera Puerta de Hierro (NOM 1477) — El Arenal, Jalisco\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFamily\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePartida family — 6+ generations of agave growers\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMaster Distiller\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAlberto Partida\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eDouble Gold Medal, San Francisco World Spirits Competition 2021\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStyle \/ Identity\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eA genuinely smoky, mezcal-inspired tequila — vibrant, earthy, and mineral-rich, built for tequila purists\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAromas \u0026amp; Flavors\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSmoke, green agave, cut grass, lime, tomatillo, green pepper\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBottle Size\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e750ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eFood Pairings\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eGrilled meats and carne asada\u003c\/li\u003e\n\u003cli\u003eCharred vegetables\u003c\/li\u003e\n\u003cli\u003eFresh ceviche\u003c\/li\u003e\n\u003cli\u003eSpicy Mexican dishes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eServing Note\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eEnjoy neat, with a few drops of water, or on ice to appreciate its full complexity — also genuinely well-suited to luxurious cocktails.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cbr\u003e\u003c\/h3\u003e","brand":"Breakthru","offers":[{"title":"Default Title","offer_id":45164384354370,"sku":null,"price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0363\/8621\/files\/Cava_de_Oro_Plata_Tahona_Tequila_750ml.jpg?v=1788709396"},{"product_id":"mezcal-de-leyendas-maguey-coyote-750ml","title":"Mezcal de Leyendas Maguey Coyote 750ml","description":"\u003cp dir=\"ltr\"\u003eMaguey Coyote is a genuine rarity within an already niche category — a subspecies of Agave americana found only in a narrow geographic pocket of Oaxaca, despite the broader americana family being one of the most widely distributed agave groups anywhere in Mexico. This particular expression is crafted by Ángel Cruz Robles, a fifth-generation mezcalero with more than a decade of independent production experience in Sola de Vega, working out of one of the region's classic ancestral facilities, a palenque genuinely known for its clay pot distillation — a technique customary to this part of Oaxaca and increasingly rare across the broader industry.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eProduction follows a fully traditional path: the agave is roasted in a stone pit, crushed using a traditional tahona, fermented in oak wood vats, and finally distilled in clay pots rather than the more common copper stills. The brand behind it, Mezcal de Leyendas (formerly known as Mezcales de Leyenda), has built its identity around exactly this kind of small-batch, terroir-driven mezcal, sourced from different mezcal-producing states across Mexico, with a genuine, stated commitment to fair trade practices and agave sustainability in the marginalized communities where they work.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eIndependent reviewers at Mezcal Reviews responded with real enthusiasm. One taster's detailed notes found \"dark aromas of BBQ, prunes, and rich chocolate\" on the nose, with \"the palate\" showing \"light clay and notes of a root beer float, 7Up, chocolate, dates, raisins, and molasses,\" concluding simply: \"phenomenal Coyote! This is a really solid pour.\" Another reviewer described \"the balance between agave and 'muddy' clay\" as \"perfect,\" finding \"toasted coconut, maple syrup, guava, and dried peat,\" and noting the mezcal would likely \"get even better with a little time and air.\" A third tasting found \"saddle leather\" alongside \"cinnamon and spice, apple-type cake\" on the nose, with \"incredible mouth feel — slightly tingling like the bubbles in a can of soda\" on the palate, \"a hint of chocolate,\" and \"finish is super long — sweet, spicy.\" The brand's own official notes describe simply \"peat and hard candies\" on the nose, developing into \"dark earth and toasted agave\" on the palate. This is genuinely distinctive, small-batch mezcal — a real showcase of what a rare, geographically confined agave variety can become in the hands of a skilled fifth-generation producer.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eOrigins \u0026amp; Craftsmanship\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eMezcal de Leyendas Maguey Coyote is produced in Sola de Vega, Oaxaca, Mexico, by fifth-generation Maestro Mezcalero Ángel Cruz Robles, who has produced mezcal independently for over ten years, working with several distinct agave varieties, all distilled in clay pots. Made from Agave americana var. oaxacensis — known locally as Coyote — a subspecies found only in a narrow region of Oaxaca despite the broader americana family being one of the most geographically widespread agave types in Mexico.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe agave is roasted in a stone pit, crushed using a traditional tahona, and fermented in oak wood vats before distillation in traditional clay pot stills, at a classic ancestral palenque customary to the Sola de Vega region. The mezcal is produced by Mezcal de Leyendas (formerly Mezcales de Leyenda), a brand built around sustainable, fair-trade mezcal production, including organic certification and a one-for-one agave replanting policy. Bottled at 47% ABV \/ 94 proof.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eCritics Reviews\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eNo formal numerical critic score is confirmed for this product at this time.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMezcal Reviews community (extended independent review):\u003c\/strong\u003e\u003cbr\u003e\"Phenomenal Coyote!! Dark aromas of BBQ, prunes, and rich chocolate. The palate has light clay and notes of a root beer float, 7Up, chocolate, dates, raisins, and molasses. This is a really solid pour.\"\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMezcal Reviews community (alternate review):\u003c\/strong\u003e\u003cbr\u003e\"Ángel makes incredible mezcal in Sola de Vega. The balance between agave and 'muddy' clay is perfect. It reminds me of the Cuentacuentos batch I tried a while back. There's some toasted coconut, maple syrup, guava, and dried peat. Really nice. I had a small sample but I'm sure a bottle would get even better with a little time and air.\"\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMezcal Reviews community (alternate review):\u003c\/strong\u003e\u003cbr\u003e\"Nose: Saddle leather. Cinnamon and spice \/ apple-type cake. Palate: Incredible mouth feel — slightly tingling like the bubbles in a can of soda. A hint of chocolate. Finish is super long — sweet, spicy.\"\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMezcal de Leyendas (official tasting note):\u003c\/strong\u003e\u003cbr\u003e\"Aroma: Notes of peat and hard candy. Flavors: Deep earth profile, toasted agave.\"\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eTasting Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eNose\u003c\/strong\u003e\u003cbr\u003ePeat and hard candy lead, joined by dark BBQ smoke, prune, and rich chocolate, alongside saddle leather, cinnamon, and apple-type cake.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePalate\u003c\/strong\u003e\u003cbr\u003eDeep earth and toasted agave carry the entry, developing light clay, root beer float, chocolate, dates, raisins, and molasses. A tingling, almost carbonated mouthfeel adds real distinctiveness.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFinish\u003c\/strong\u003e\u003cbr\u003eSuper long, sweet, and spicy — genuinely lingering and complex, closing with lasting chocolate and dried fruit character.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eQuick Overview\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\"\u003eCategory\u003c\/th\u003e\n\u003cth scope=\"col\"\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMezcal Joven (Ancestral) — Single Agave (Rare)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eABV \/ Proof\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e47% ABV \/ 94 Proof\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAgave\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100% Agave americana var. oaxacensis (\"Coyote\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSola de Vega, Oaxaca, Mexico\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCooking\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eStone pit roasting\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCrushing\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTraditional tahona\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFermentation\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eOak wood vats\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDistillation\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTraditional clay pots\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMezcalero\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eÁngel Cruz Robles (5th generation)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMezcal de Leyendas (formerly Mezcales de Leyenda)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSister Line\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePelotón de la Muerte\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSustainability\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFair trade, organic, one-for-one agave replanting\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStyle \/ Identity\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eA genuinely rare, distinctive single-agave mezcal — clay-pot distilled, deeply earthy with real dessert-like complexity\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAromas \u0026amp; Flavors\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePeat, hard candy, BBQ smoke, prune, chocolate, dates, molasses\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBottle Size\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e750ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eFood Pairings\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eGrilled or smoked meats\u003c\/li\u003e\n\u003cli\u003eDark chocolate desserts\u003c\/li\u003e\n\u003cli\u003eAged cheeses\u003c\/li\u003e\n\u003cli\u003eDried fruit and nut boards\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eServing Note\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eBest enjoyed neat, in a copita or small tasting glass — many reviewers note it opens further and improves with a little time and air.\u003c\/p\u003e","brand":"Breakthru","offers":[{"title":"Default Title","offer_id":45166168899650,"sku":null,"price":115.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0363\/8621\/files\/E1A2CD13-6B77-42C8-A704-3884BF2F522B_1_201_a.jpg?v=1788724862"},{"product_id":"peloton-de-la-muerte-mezcal-cenizo-durango-with-my-friends-750ml","title":"Pelotón de la Muerte Mezcal Cenizo Durango (With My Friends) 750ml","description":"\u003cp dir=\"ltr\"\u003ePelotón de la Muerte — \"Squadron of Death\" — carries a name with genuine historical weight. Miguel Hidalgo y Costilla, the Criollo priest and Father of Mexican Independence, was executed and decapitated in 1811, his head displayed publicly as a warning. In response, an ad-hoc insurgent army calling itself Pelotón de la Muerte formed to avenge his death, flying a banner known as \"The Doliente Hidalgo\" — red for the leader's blood, black for mourning the priest, bones honoring his remains. That same flag adorns every bottle in this line, part of the broader Mezcal de Leyendas portfolio.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eCenizo Durango, also released under the name \"With My Friends,\" was the fourth expression in the Pelotón de la Muerte lineup, launched in December 2021 following the brand's initial trio of Criollo, Espadín, and Pechuga releases — and the first to venture beyond Oaxaca and Guerrero into Durango. The mezcal is crafted from sustainably cultivated wild Cenizo agave, fermented in open-air vats for four days, then double distilled in 200-liter copper pot stills. Each batch is hand-selected by local artist Ricardo Gonzales, produced with genuine respect for Durango's own regional mezcal-making tradition.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eIndependent tasters at Mezcal Reviews, evaluating a related Durango Cenizo from the same broader Leyendas family, found genuinely varied and interesting character across different lots — one noting \"blackberry yogurt\" on the nose \"with the slightest hint of blue cheese,\" developing into \"a big initial hit of deer jerky, minty sweet milk, buttered popcorn,\" closing \"creamy\" and \"a bit meaty with an aftertaste of light smoke and thyme.\" Another described it as \"light, creamy with hints of salted butter and caramel,\" alongside \"fresh cut cilantro stems, malted vinegar and circus peanuts,\" calling it \"one of the better and shinier expressions\" from this particular Durango palenque. Liquor Geeks' official tasting notes for this exact Cenizo Durango bottling describe \"a delicate interplay of earthy and herbal notes, with a hint of smokiness that doesn't overpower\" on the nose, developing into \"a refined sweetness, complemented by subtle smoky undertones,\" with \"notes of citrus, dried fruit, and a touch of pepper\" adding complexity, closing \"smooth and lingering.\" This is genuinely well-balanced, quaffable mezcal — built for the cocktail scene, but entirely capable of standing on its own.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eOrigins \u0026amp; Craftsmanship\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003ePelotón de la Muerte Mezcal Cenizo Durango is a sub-brand of Mezcal de Leyendas (formerly Mezcales de Leyenda), made from 100% sustainably cultivated wild Cenizo agave grown in Durango, Mexico. Launched in December 2021 as the fourth expression in the Pelotón de la Muerte line, following the brand's original Criollo, Espadín, and Pechuga releases.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe agave ferments in open-air vats for four days, then undergoes double distillation in 200-liter copper pot stills. Each batch is hand-selected by local artist Ricardo Gonzales, crafted in Durango with respect for the region's traditional mezcal-making practices. Bottled at 45.1% ABV \/ 90.2 proof.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eCritics Reviews\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eNo formal numerical critic score is confirmed for this product at this time.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eLiquor Geeks (official tasting note):\u003c\/strong\u003e\u003cbr\u003e\"Peloton de la Muerte Mezcal Cenizo Durango is characterized by its remarkable balance and quaffable flavor profile. The Cenizo agave from Durango imparts unique characteristics to the mezcal. On the nose, expect a delicate interplay of earthy and herbal notes, with a hint of smokiness that doesn't overpower. The palate unfolds with a refined sweetness, complemented by subtle smoky undertones. Notes of citrus, dried fruit, and a touch of pepper add layers of complexity. The finish is smooth and lingering, inviting you to savor the nuances of this well-crafted mezcal.\"\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMezcal Reviews community (extended review, related Durango Cenizo, house-style context):\u003c\/strong\u003e\u003cbr\u003e\"Nose: Blackberry yogurt. The slightest hint of blue cheese but not as funky as other cenizos I've tried. Palate: Big initial hit of deer jerky. Minty, sweet milk. Buttered popcorn. Finish is a bit creamy, a bit meaty with an aftertaste of light smoke and thyme.\"\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMezcal Reviews community (alternate review, house-style context):\u003c\/strong\u003e\u003cbr\u003e\"This mezcal from Durango is light, creamy with hints of salted butter and caramel. It has hints of fresh cut cilantro stems, malted vinegar and circus peanuts. It has a very complex makeup which took a few sips to understand. I know the mezcal from Durango and this particular one is one of the better and shiny expressions I have tried from this NOM.\"\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eTasting Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eNose\u003c\/strong\u003e\u003cbr\u003eDelicate earthy and herbal notes lead, with a hint of gentle, non-overpowering smokiness.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePalate\u003c\/strong\u003e\u003cbr\u003eRefined sweetness unfolds, complemented by subtle smoky undertones, alongside citrus, dried fruit, and a touch of pepper.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFinish\u003c\/strong\u003e\u003cbr\u003eSmooth and lingering, inviting further exploration — genuinely clean and well-balanced.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eQuick Overview\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\"\u003eCategory\u003c\/th\u003e\n\u003cth scope=\"col\"\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMezcal Joven — Single Agave (Wild, Cenizo)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eABV \/ Proof\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e45.1% ABV \/ 90.2 Proof\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAgave\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100% wild, sustainably cultivated Cenizo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eDurango, Mexico\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFermentation\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eOpen-air, 4 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDistillation\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eDouble distilled, 200L copper pot stills\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSelection\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eHand-selected by local artist Ricardo Gonzales\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePelotón de la Muerte (Mezcal de Leyendas)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRelease\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e4th in the Pelotón de la Muerte line, launched December 2021\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAlternate Name\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\"With My Friends\"\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eName Meaning\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\"Squadron of Death\" — honors the avengers of Miguel Hidalgo y Costilla\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStyle \/ Identity\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eA clean, well-balanced, genuinely approachable single-agave mezcal — built for cocktails, good on its own\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAromas \u0026amp; Flavors\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEarthy herbs, gentle smoke, citrus, dried fruit, pepper\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBottle Size\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e750ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eFood Pairings\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eGrilled or charred vegetables\u003c\/li\u003e\n\u003cli\u003eCeviche and fresh seafood\u003c\/li\u003e\n\u003cli\u003eCitrus-forward dishes\u003c\/li\u003e\n\u003cli\u003eLight, spiced Mexican fare\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eCocktail Suggestions\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePaloma\u003c\/strong\u003e\u003cbr\u003e2 oz Pelotón de la Muerte Cenizo Durango · grapefruit soda · fresh lime.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMezcal Sour\u003c\/strong\u003e\u003cbr\u003e2 oz Pelotón de la Muerte Cenizo Durango · fresh lime juice · simple syrup.\u003c\/p\u003e","brand":"Breakthru","offers":[{"title":"Default Title","offer_id":45166573879362,"sku":null,"price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0363\/8621\/files\/Pelot_n_de_la_Muerte_Mezcal_Cenizo_Durango_With_My_Friends_750ml.jpg?v=1788727440"},{"product_id":"banhez-mezcal-tepeztate-joven-750ml","title":"Banhez Mezcal Tepeztate Joven 750ml","description":"\u003cp dir=\"ltr\"\u003eTepeztate is genuinely one of the most patient agave varieties used in mezcal production — wild-growing, and requiring anywhere from 17 to 25 years to reach full maturity before it can be harvested. That extraordinary growing period, combined with the plant's typically steep, hard-to-reach hillside habitat, has made Tepeztate one of the most sought-after and increasingly expensive single-agave varieties on the market in recent years. This particular bottling comes from Apolonio Patricio Lopez, in San Agustín Amatengo, part of the Ejutla region of Oaxaca and the broader Banhez Mezcal Cooperative — a collective uniting more than 35 families, all committed to producing mezcal the same sustainable, artisanal way it's been made for nearly two centuries.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eProduction follows the cooperative's traditional methods: agave roasted in earthen wood-fire ovens lined with brick and stone, crushed using tahonas pulled by horses, fermented naturally, and distilled in small batches. Banhez's own copy describes the resulting mezcal as \"rich in smoke and terroir-driven earthiness,\" with a \"green pepper vegetal nose\" joined by \"green apple fruitiness\" and \"notes of citrus zest.\"\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eIndependent reviewers at Mezcal Reviews found genuinely varied, honest character across different batches — worth sharing candidly. One reviewer's detailed tasting found \"a green pepper vegetal nose with notes of green apple fruitiness and citrus zest,\" describing the palate as \"sweet green pepper at first sip — almost like a really high end Salmiana,\" finishing \"with a lingering ground pepper\/vegetal\/grassy\/faint mesquite note,\" concluding it \"tastes very clean\" though noting that \"as Tepeztate has become more sought after there are some really complex and memorable expressions out there that are perhaps a bit more expensive but will be worth the extra spend.\" Another reviewer, who had personally toured the Oaxaca region where Banhez operates, called this \"by far one of the best Tepeztates\" they'd tasted, with \"loads of spice and young green flavors, coupled by the mellow smoke\" characteristic of the whole Banhez range. A third found \"bright green bell pepper and a cheesy lactose\" on the nose, \"aggressive but funky with a great spice,\" including \"notes of cilantro and basil,\" concluding this particular lot was \"one of the best Tepeztates I've had from a Refrescadora Still,\" with \"less sugar, less smoky proteins and tons and tons of green agave flavors.\" A fourth reviewer, tasting a different lot, found it \"flat and lacking complexity,\" a reminder that character genuinely varies batch to batch with this kind of small-lot, single-mezcalero production. This is genuinely rare, patiently grown mezcal — a real chance to taste one of the category's most celebrated wild agave varieties.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eOrigins \u0026amp; Craftsmanship\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eBanhez Mezcal Tepeztate Joven is produced by Apolonio Patricio Lopez in San Agustín Amatengo, in the Ejutla region of Oaxaca, Mexico, as part of the Banhez Mezcal Cooperative — a collective uniting more than 35 families in the village of San Miguel Ejutla, committed to sustainable, fair-trade production using traditional methods dating back nearly two centuries.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eMade from 100% wild Tepeztate agave — a species requiring 17 to 25 years to reach full maturity — the mezcal is produced using the cooperative's traditional techniques: earthen wood-fire ovens lined with brick and stone for roasting, tahonas pulled by horses for crushing, natural fermentation, and small-batch distillation. Bottled as a Joven, unaged, at 47-48% ABV, 750ml.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eCritics Reviews\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eNo formal numerical critic score is confirmed for this product at this time.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMezcal Reviews (extended independent review):\u003c\/strong\u003e\u003cbr\u003e\"Sweet green pepper at first sip — almost like a really high end Salmiana. Finishes with a lingering ground pepper\/vegetal\/grassy\/faint mesquite note. Tastes very clean and as is the case with most Banhez expressions this goes down all too easy.\"\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMezcal Reviews community (alternate review):\u003c\/strong\u003e\u003cbr\u003e\"I toured Oaxaca, and in this region, where the cooperative behind the brand Banhez is located, they use a 'Z' as opposed to an 'X.' Regarding the flavor, this was by far one of the best Tepeztates that I've tasted. It had loads of spice and young green flavors, coupled by the mellow smoke that I've come to love about all of the Banhez products.\"\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMezcal Reviews community (alternate review):\u003c\/strong\u003e\u003cbr\u003e\"The nose is filled with bright green bell pepper and a cheesy lactose. Aggressive but funky with a great spice. Notes of Cilantro and Basil. Honestly not hitting on some of the intense funk notes usually found in Tep. However I think this lot is one of the best Tepeztates I've had from a Refrescadora Still. Less sugar, less smoky proteins and tons and tons of green agave flavors.\"\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMezcal Reviews community (alternate review, different lot):\u003c\/strong\u003e\u003cbr\u003e\"High salinity on the nose. A bit of pepper aroma. The palate is flat and lacking complexity. Very simple.\"\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eBanhez Mezcal (official tasting note):\u003c\/strong\u003e\u003cbr\u003e\"Banhez Tepeztate presents flavors rich in smoke and terroir-driven earthiness, with a green pepper vegetal nose, green apple fruitiness, and notes of citrus zest.\"\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eTasting Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eNose\u003c\/strong\u003e\u003cbr\u003eGreen pepper and vegetal notes lead, joined by green apple fruitiness and citrus zest, alongside earthy, mineral character and, in some batches, a cheesy lactose note.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePalate\u003c\/strong\u003e\u003cbr\u003eSweet green pepper carries the entry, developing into ground pepper, grassy vegetal notes, and faint mesquite smoke, with cilantro and basil-like herbal complexity in some batches.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFinish\u003c\/strong\u003e\u003cbr\u003eClean and lingering, closing with vegetal, smoky, earthy character — genuine batch-to-batch variation reflects this mezcal's small-lot, single-mezcalero production.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eQuick Overview\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\"\u003eCategory\u003c\/th\u003e\n\u003cth scope=\"col\"\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMezcal Joven — Single Agave (Wild)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eABV\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e47-48%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAgave\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100% wild Tepeztate\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMaturation Time\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e17-25 years to reach full agave maturity\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSan Agustín Amatengo, Ejutla, Oaxaca, Mexico\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMezcalero\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eApolonio Patricio Lopez\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCooking\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEarthen wood-fire ovens, brick and stone lined\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCrushing\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eHorse-pulled tahona\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFermentation\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNatural\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDistillation\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSmall batch\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBanhez Mezcal Cooperative — 35+ family collective\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStyle \/ Identity\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eA genuinely rare, patiently grown single-agave mezcal — vegetal, earthy, smoky; character varies meaningfully by batch\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAromas \u0026amp; Flavors\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGreen pepper, green apple, citrus zest, earth, mesquite smoke\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBottle Size\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e750ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eFood Pairings\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eGrilled or charred vegetables\u003c\/li\u003e\n\u003cli\u003eCeviche and fresh seafood\u003c\/li\u003e\n\u003cli\u003eAged cheeses\u003c\/li\u003e\n\u003cli\u003eCitrus-forward dishes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eServing Note\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eBest enjoyed neat, in a copita or small tasting glass, to fully appreciate its earthy, smoky complexity.\u003c\/p\u003e","brand":"Breakthru","offers":[{"title":"Default Title","offer_id":45172029915202,"sku":null,"price":100.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0363\/8621\/files\/Banhez_Mezcal_Tepeztate_Joven_750ml.jpg?v=1788797063"},{"product_id":"banhez-mezcal-cuishe-joven-750ml","title":"Banhez Mezcal Cuishe Joven 750ml","description":"\u003cp dir=\"ltr\"\u003eCuishe is a genetic subspecies of Espadín, distinguished by its long, narrow leaves and a growing habit that sets it apart even from its close cousin — a wild variety that's earned a devoted following among mezcal enthusiasts for the layered fruit and floral character it produces. This bottling comes from the Banhez Mezcal Cooperative, a collective uniting more than 35 families in the village of San Miguel Ejutla, in the central valley of Oaxaca, all committed to sustainable, fair-trade mezcal production the same way it's been done by their ancestors for nearly two centuries. Alongside the collective's flagship Ensamble blend, individual co-op members produce single-agave varietals like this one, each bottled under the specific mezcalero who crafted it.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eProduction follows the cooperative's traditional methods throughout: agave roasted in earthen wood-fire ovens lined with brick and stone, crushed using tahonas pulled by horses, fermented naturally, and distilled in small batches. Agave Intelligence's summary of the broader tasting community's response calls it \"a balanced, smooth, and complex sipper that offers great value through its nuanced and approachable flavor profile,\" describing aromas of \"tropical fruit, citrus, herbs, floral notes, pine, cinnamon, and cocoa,\" with flavors of \"sweet corn, tropical and citrus fruits, mint, cinnamon, honey, and pepper\" alongside \"hints of earth and smoke.\"\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eMezcal Reviews' own detailed independent tasting of a specific lot (CU470719) found \"aroma is very bold on tropical fruit, jasmine, herbal and cinnamon,\" with an \"oily mouthfeel with generous alcohol on the tongue,\" describing the flavor as opening with \"tropical fruit (guava, papaya, some very ripe pineapple) and eucalyptus,\" followed by \"cinnamon and sweet honey,\" with \"the pepper tingle\" staying \"pleasingly on the tongue for a medium to long finish,\" concluding on \"harmonious balance,\" and noting \"a light presence of ash\" for those \"not looking for a 'smoky' mezcal.\" The reviewer's overall impression was genuinely enthusiastic: \"very satisfying overall impression... another excellent mezcal at a great price point from Banhez,\" going on to call it possibly \"my favorite of the Banhez line.\" This is genuinely well-balanced, approachable single-agave mezcal — a real standout even within a cooperative already known for consistently strong releases.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eOrigins \u0026amp; Craftsmanship\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eBanhez Mezcal Cuishe Joven is produced by the Banhez Mezcal Cooperative, a collective uniting more than 35 families in the village of San Miguel Ejutla, in the central valley of Oaxaca, Mexico, committed to sustainable, fair-trade production carried out using traditional methods for nearly two centuries. Made from 100% wild Cuishe agave, a subspecies of Espadín distinguished by its long, narrow leaves, this mezcal is produced by an individual mezcalero within the cooperative.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe agave is roasted in earthen wood-fire ovens lined with brick and stone, crushed using tahonas pulled by horses, fermented naturally, and distilled in small batches. Bottled at 47% ABV \/ 94 proof, 750ml.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eCritics Reviews\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eNo formal numerical critic score is confirmed for this product at this time.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMezcal Reviews (extended independent review, Lote CU470719):\u003c\/strong\u003e\u003cbr\u003e\"Slight warming, if not neutral initial nasal impact. Aroma is very bold on tropical fruit, jasmine, herbal and cinnamon. Oily mouthfeel with generous alcohol on the tongue. Tropical fruit (guava, papaya, some very ripe pineapple) and eucalyptus hit first on the flavor followed by cinnamon and sweet honey (mostly on the retro nasal). The pepper tingle stays pleasingly on the tongue for a medium to long finish. Harmonious balance on the finish. There is a light presence of ash, so definitely good for those not looking for a 'smoky' mezcal. Very satisfying overall impression. Another excellent mezcal at a great price point from Banhez. Could be my favorite of the Banhez line.\"\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eAgave Intelligence (summarized community consensus):\u003c\/strong\u003e\u003cbr\u003e\"Aromas include tropical fruit, citrus, herbs, floral notes, pine, cinnamon, and cocoa. Flavors feature sweet corn, tropical and citrus fruits, mint, cinnamon, honey, and pepper with hints of earth and smoke. The overall impression is highly positive, characterizing the spirit as a balanced, smooth, and complex sipper that offers great value through its nuanced and approachable flavor profile.\"\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eTasting Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eNose\u003c\/strong\u003e\u003cbr\u003eBold tropical fruit and jasmine lead, joined by herbal and cinnamon notes, alongside citrus, pine, and cocoa.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePalate\u003c\/strong\u003e\u003cbr\u003eOily and generous, with guava, papaya, and ripe pineapple carrying the entry, developing eucalyptus, cinnamon, and sweet honey, alongside sweet corn and mint.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFinish\u003c\/strong\u003e\u003cbr\u003eMedium to long, with a pleasing pepper tingle and harmonious balance, closing with a light presence of ash — genuinely approachable rather than heavily smoky.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eQuick Overview\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\"\u003eCategory\u003c\/th\u003e\n\u003cth scope=\"col\"\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMezcal Joven — Single Agave (Wild)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eABV \/ Proof\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e47% ABV \/ 94 Proof\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAgave\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100% wild Cuishe (Espadín subspecies)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEjutla, Oaxaca, Mexico\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCooking\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEarthen wood-fire ovens, brick and stone lined\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCrushing\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eHorse-pulled tahona\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFermentation\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNatural\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDistillation\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSmall batch\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBanhez Mezcal Cooperative — 35+ family collective\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStyle \/ Identity\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eA genuinely balanced, complex, approachable single-agave mezcal — real standout even within an already strong cooperative lineup\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAromas \u0026amp; Flavors\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTropical fruit, jasmine, cinnamon, guava, papaya, honey, pepper\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBottle Size\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e750ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eFood Pairings\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eGrilled or charred vegetables\u003c\/li\u003e\n\u003cli\u003eCeviche and fresh seafood\u003c\/li\u003e\n\u003cli\u003eAged cheeses\u003c\/li\u003e\n\u003cli\u003eTropical fruit-forward desserts\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eServing Note\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eBest enjoyed neat, in a copita or small tasting glass, to fully appreciate its balanced tropical fruit and spice character.\u003c\/p\u003e","brand":"Breakthru","offers":[{"title":"Default Title","offer_id":45172044693570,"sku":null,"price":100.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0363\/8621\/files\/Banhez_Mezcal_Cuishe_Joven_750ml.jpg?v=1788797539"},{"product_id":"bozal-mezcal-borrego-sacrificio-ensamble-750ml","title":"Bozal Mezcal Borrego Sacrificio Ensamble 750ml","description":"\u003cp dir=\"ltr\"\u003ePechuga mezcal is already a genuinely distinctive tradition — suspending a raw chicken breast inside the still during a final distillation, letting its fat and protein interact with rising vapor to add real richness and body. Bozal's Borrego Sacrificio takes that same core idea and pushes it considerably further: rather than chicken, an entire leg of lamb is suspended in a basket during the second distillation, alongside seasonal wild fruits and grains sourced directly from the local market — strawberries, apples, pineapple, pecans, and ginger among them. The name itself, \"Sacrificio,\" nods directly to the genuine dedication and craftsmanship this unusual, labor-intensive process demands.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThis is a limited-release expression built from wild agave — sources describe the blend as including Espadín, Barril, and in some accounts Castilla or Tobalá, reflecting Bozal's broader philosophy of drawing from whatever wild, indigenous agave varieties grow naturally across the steep, precarious hillsides of Oaxaca and Guerrero. Barril, one confirmed component, is a thick-foliaged wild agave taking nine to twelve years to mature, often used historically as living fencing to divide land in Oaxaca — a genuinely rustic, functional agave now finding new purpose in this mezcal.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eMezcal Reviews' detailed independent tasting of lot 00521 found \"much lime zest\" on the nose, \"with a savory and gamey background with faint spices... but the citrus dominates,\" developing on the palate into \"viscous mouthfeel, cinnamon, mid-palate minerals and anise, back-palate white pepper,\" closing with \"a smoked BBQ\" character. Bitters \u0026amp; Bottles' extended tasting describes \"a dry mineral base\" offset \"nicely with an abundance of fruit, herbaceous notes, and nuttiness,\" with \"a viscous entry\" coating \"the mouth leading to a fruit-forward mid-palate with a subtle sweetness that shines with bright citrus and persimmons,\" the finish \"smooth with flavors of smoked lamb.\" Liquor Geeks' tasting adds \"mocha and fresh mint\" alongside \"a hint of pepper,\" describing these \"nuanced flavor elements\" as adding \"depth and sophistication,\" closing with \"a remarkably smooth finish\" where \"subtle hints of smoke linger.\" This is genuinely one of the most distinctive, labor-intensive mezcals available — a real showcase of just how far the pechuga tradition can be pushed while staying true to its roots.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eOrigins \u0026amp; Craftsmanship\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eBozal Mezcal Borrego Sacrificio is a limited-release Ensamble made from a blend of wild agave varieties grown across the steep hillsides of Oaxaca and Guerrero, including Espadín and Barril. Production follows a genuine twist on traditional pechuga mezcal: during the second distillation, a whole leg of lamb is suspended in a basket inside the still, alongside seasonal wild fruits and grains sourced from the local market — strawberries, apples, and pineapple among the fruits, complemented by pecans and ginger.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eBozal was acquired in November 2024 and now operates under Mexican ownership through Maguey Spirits, continuing the brand's original commitment to small-batch, artisan, handmade mezcal, using agave roasted in earthen pits and distilled in traditional copper stills. Bottled at 48% ABV \/ 96 proof, 750ml.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eCritics Reviews\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eNo formal numerical critic score is confirmed for this product at this time.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMezcal Reviews (extended independent review, Lot 00521, NOM 0472X):\u003c\/strong\u003e\u003cbr\u003e\"Nose: Much lime zest. There is a savory and gamey background with faint spices... but the citrus dominates for me. Palate: Viscous mouthfeel, cinnamon, mid-palate minerals and anise, back-palate white pepper. A smoked bbq.\"\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eAgave Intelligence (summarized community consensus):\u003c\/strong\u003e\u003cbr\u003e\"Aromas frequently highlight lime, pineapple, savory meat, and sometimes mineral or spice. On the palate, common flavors are cinnamon, pepper, smoked notes, citrus, and savory elements, often with herbal, vanilla, or mineral accents. The spirit is noted for its viscous and smooth mouthfeel. Overall, it is generally regarded as a well-balanced, unique, and enjoyable drink.\"\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eTasting Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eNose\u003c\/strong\u003e\u003cbr\u003eLime zest and citrus dominate, with a savory, gamey background and faint spices, alongside pineapple and savory meat.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePalate\u003c\/strong\u003e\u003cbr\u003eViscous and full, with cinnamon and mineral character leading, developing anise, white pepper, mocha, fresh mint, and bright citrus, balanced by persimmon-like fruit sweetness and genuine nuttiness.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFinish\u003c\/strong\u003e\u003cbr\u003eSmooth and lingering, closing with smoked lamb and subtle smoke — a genuinely savory, distinctive close reflecting the mezcal's unusual pechuga-style production.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eQuick Overview\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\"\u003eCategory\u003c\/th\u003e\n\u003cth scope=\"col\"\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePechuga-Style Mezcal Ensamble (Lamb)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eABV \/ Proof\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e48% ABV \/ 96 Proof\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAgave\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBlend of wild agaves, including Espadín \u0026amp; Barril\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDistillation Method\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSecond distillation with a whole leg of lamb, wild fruits \u0026amp; grains suspended in the still\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAdded Ingredients\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eStrawberry, apple, pineapple, pecan, ginger\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMezcal Bozal (Maguey Spirits, since November 2024)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRelease\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eLimited\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStyle \/ Identity\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eA genuinely unusual, labor-intensive twist on traditional pechuga mezcal — savory, smoky, fruit-forward\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAromas \u0026amp; Flavors\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSmoked lamb, cinnamon, citrus, mineral, persimmon, wild flowers\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBottle Size\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e750ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eFood Pairings\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eBarbacoa, mole, and grilled meats\u003c\/li\u003e\n\u003cli\u003eSmoked or roasted lamb\u003c\/li\u003e\n\u003cli\u003eAged cheeses\u003c\/li\u003e\n\u003cli\u003eDried fruit and nut boards\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eServing Note\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eBest enjoyed neat, in a copita or small tasting glass, to fully appreciate its genuine savory, meaty complexity.\u003c\/p\u003e","brand":"Breakthru","offers":[{"title":"Default Title","offer_id":45172058390594,"sku":null,"price":100.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0363\/8621\/files\/A61B235E-CB1E-4238-AF11-32F4162609CA_1_201_a.jpg?v=1788798145"},{"product_id":"bozal-guias-de-calabaza-sacrificio-mezcal-750ml","title":"Bozal Guías de Calabaza Sacrificio Mezcal 750ml","description":"\u003cp dir=\"ltr\"\u003eSacrificio mezcal has a genuine, centuries-old tradition behind it — small-batch spirits made specifically for personal consumption and local fiestas, distinguished by the practice of suspending real meat inside the still during a second distillation. Bozal's own original Sacrificio lineup embraced that tradition fully, with Jamón Ibérico (pork), Pechuga (chicken), and Borrego (lamb) all built around real protein. Guías de Calabaza breaks from that pattern entirely, and it's genuinely the first vegetarian Sacrificio the brand has ever released — as founder August Sebastiani put it: \"we are thrilled to introduce our first vegetarian Sacrificio.\"\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eIn place of meat, a basket of pumpkin stems — guías de calabaza, literally \"pumpkin vines\" — is suspended inside the still during the second distillation, alongside plantains, oranges, pineapple, pumpkin seeds, and the native Mexican herb chepiche, a sunny, short-lived perennial widely used in regional cooking. The result carries all the layered complexity of a traditional Sacrificio without any of the meat-driven richness, built instead around genuine vegetal, herbal, and fruity character. The mezcal is produced in Río de Ejutla, Oaxaca, from Espadín agave — roasted in earthen pit ovens, crushed by a stone tahona historically moved by a bull, and double-distilled in copper pot stills.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe Chalk Report's independent review found the mezcal \"complex and aromatic, with bright top notes of citrus peel and orange blossom, complemented by herbal notes of mint and eucalyptus,\" noting that \"the chepiche... used in the final distillation shows through on the palate, rounding out warm vegetal flavors imparted by the pumpkin stems and plantains that were substituted for the traditional meats.\" Mezcal Reviews' independent tasting of lot 00122 found \"red fruit, pineapple, botanicals\" on the nose, developing into \"mint chocolate, red fruit, saline mineral, spicy herbs\" on the palate, describing \"a super rich and oily mouthfeel that I expect from a pechuga, but also has considerably more heat than I would expect as well.\" The Barrel Tap's tasting confirms \"citrus peel, orange blossom, mint, cucumber, and fresh herbs\" on the nose, with \"bright chepiche, roasted agave, vegetal pumpkin stem notes, balanced by plantain and spice\" on the palate. This is genuinely rare mezcal — a real showcase of how far the Sacrificio tradition can stretch while still honoring its 200-year-old roots.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eOrigins \u0026amp; Craftsmanship\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eBozal Guías de Calabaza Sacrificio is produced in Río de Ejutla, Oaxaca, Mexico, from 100% Espadín agave. The piñas are roasted in traditional earthen pit ovens, crushed using a stone tahona historically moved by a bull, and double-distilled in copper pot stills. During the second distillation, a basket of pumpkin stems (guías de calabaza) is suspended inside the still, alongside seasonal local produce — plantains, oranges, pineapple, pumpkin seeds, and the native herb chepiche — in place of the meat used in Bozal's original Sacrificio expressions (Jamón Ibérico, Pechuga, and Borrego).\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe mezcal is produced by 3 Badge Beverage Corporation, a Sonoma-based négociant founded in 2015 by fourth-generation vintner August Sebastiani, marking Bozal's first-ever vegetarian Sacrificio release. Bottled at approximately 47% ABV \/ 94 proof.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eCritics Reviews\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eNo formal numerical critic score is confirmed for this product at this time.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eThe Chalk Report (extended independent review):\u003c\/strong\u003e\u003cbr\u003e\"Guías de Calabaza is complex and aromatic, with bright top notes of citrus peel and orange blossom, complemented by herbal notes of mint and eucalyptus. The chepiche — a sunny short-lived perennial herb used in Mexican cooking — used in the final distillation shows through on the palate, rounding out warm vegetal flavors imparted by the pumpkin stems and plantains that were substituted for the traditional meats used in most Sacrificio style mezcals. Sacrificio expressions follow an age-old mezcalero tradition of making sacrificial mezcal in small batches for personal consumption as well as for fiestas with locals and neighbors. The distillation process is famous for its typical involvement of meat proteins, as seen in Bozal's three original Sacrificio expressions, Jamón Ibérico (pork), Pechuga (chicken) and Borrego (lamb). Bozal's Guías de Calabaza is unique in that it follows the 200-year-old traditions while eschewing the protein.\"\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMezcal Reviews (extended independent review, Lot 00122):\u003c\/strong\u003e\u003cbr\u003e\"Nose: Red fruit, pineapple, botanicals. Palate: Mint chocolate, red fruit, saline mineral, spicy herbs; super rich and oily mouthfeel that I expect from a pechuga, but also has considerably more heat than I would expect as well.\"\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eAugust Sebastiani, Founder, 3 Badge Beverage Corp:\u003c\/strong\u003e\u003cbr\u003e\"We are thrilled to introduce our first vegetarian Sacrificio. Keeping up with the ever-growing demand for top-quality mezcal has afforded us opportunities to experiment with new expressions that can appeal to a broader range of consumers.\"\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eTasting Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eNose\u003c\/strong\u003e\u003cbr\u003eBright citrus peel and orange blossom lead, joined by mint, cucumber, and eucalyptus, alongside red fruit, pineapple, and botanical notes.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePalate\u003c\/strong\u003e\u003cbr\u003eRich and oily, with roasted agave and chepiche carrying real vegetal warmth, developing mint chocolate, red fruit, saline mineral, and spicy herbs, balanced by plantain and pumpkin stem character.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFinish\u003c\/strong\u003e\u003cbr\u003eBright and expressive, closing with lingering warm spice and vegetal freshness — genuinely more heat than expected, per one independent taster, despite the absence of any meat-driven richness.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eQuick Overview\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\"\u003eCategory\u003c\/th\u003e\n\u003cth scope=\"col\"\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eVegetarian Sacrificio Mezcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eABV \/ Proof\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e~47% ABV \/ 94 Proof\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAgave\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100% Espadín\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRío de Ejutla, Oaxaca, Mexico\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCooking\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEarthen pit ovens\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCrushing\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eStone tahona (traditionally bull-powered)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDistillation\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eDouble distilled, copper pot stills\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDistinctive Method\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePumpkin stems, plantain, orange, pineapple, pumpkin seeds \u0026amp; chepiche suspended in still during 2nd distillation (replaces meat)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSignificance\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBozal's first-ever vegetarian Sacrificio expression\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e3 Badge Beverage Corporation — Sonoma, California\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFounder\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAugust Sebastiani (4th generation vintner)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSister Expressions\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eJamón Ibérico (pork), Pechuga (chicken), Borrego (lamb)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStyle \/ Identity\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eA genuinely rare, herbal, vegetal, citrus-forward Sacrificio — real complexity without any meat component\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAromas \u0026amp; Flavors\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCitrus peel, orange blossom, mint, cucumber, chepiche, roasted agave\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBottle Size\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e750ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eFood Pairings\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eCharred bell pepper and grilled sweet potato fajitas\u003c\/li\u003e\n\u003cli\u003eFresh ceviche\u003c\/li\u003e\n\u003cli\u003eGrilled vegetables\u003c\/li\u003e\n\u003cli\u003eCitrus-forward dishes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eServing Note\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eBest enjoyed neat, in a copita or small tasting glass, ideally paired with food.\u003c\/p\u003e","brand":"Breakthru","offers":[{"title":"Default Title","offer_id":45172065271874,"sku":null,"price":100.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0363\/8621\/files\/637BC1F5-9A70-4898-ADE5-6C3435756D2A_1_201_a.jpg?v=1788798409"},{"product_id":"mijenta-maestra-selection-no-3-tequila","title":"Mijenta Maestra Selection No. 3 Tequila Blanco 750ml","description":"\u003cp dir=\"ltr\"\u003eMijenta built the Maestra Selection series specifically to give Maestra Tequilera Ana María Romero — one of the most respected and awarded tequila authorities in Mexico, with more than 25 years in the industry — room to experiment beyond Mijenta's core lineup, one small, limited annual release at a time. Romero has described the whole project's guiding spirit directly: \"I am excited to continue to explore a type of innovation in tequila that remains true to the terroir and the heritage of this amazing spirit.\" No. 1 pushed into genuinely uncharted territory, made entirely from agave grown from seed rather than the more common shoot propagation — the first tequila of its kind. No. 2 took the opposite approach, blending single-estate agave from all five states within tequila's official Denomination of Origin into one bottle, exploring how soil, elevation, and climate shape flavor across the entire category rather than one single region.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eNo. 3 continues that same annual tradition of exploration, distilled by Romero and bottled at a genuinely robust 50% ABV (100 proof) — consistent with the series' pattern of showcasing tequila at real strength, letting its full aromatic richness come through undiluted. Each bottle in the series has also become a genuine showcase for Mexican folk art: this release's striking box and label artwork, featuring a golden rabbit set against a vivid floral pattern, is credited to artist Sofía Castellanos.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eBecause this is a newly arrived, limited release, independent tasting notes and reviews aren't yet published anywhere we can find — so rather than guess at its specific flavor profile, we'll let this bottle speak for itself once it's open. For genuine house-style context, Mijenta's broader Blanco lineup consistently draws praise for a \"beautifully aromatic, refined, and intricate\" profile, built around \"ripe cantaloupe, sweet honey, and warm cinnamon\" alongside \"cooked agave, vanilla, and caramel\" — Romero's own background as a trained sommelier shows through in a genuinely wine-influenced, terroir-forward style. This is a real find for serious tequila collectors and Mijenta fans tracking the brand's annual limited releases.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eOrigins \u0026amp; Craftsmanship\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eMijenta Maestra Selection No. 3 Blanco is produced in the highlands of Jalisco, Mexico, distilled by Maestra Tequilera Ana María Romero, one of the most respected tequila authorities in Mexico with more than 25 years of experience in the industry. It is the third release in Mijenta's Maestra Selection series — an annual, limited-edition line launched to give Romero a platform to explore tequila's full range of flavor and aroma, following No. 1 (made from agave grown entirely from seed) and No. 2 (blending single-estate agave from all five states within tequila's Denomination of Origin).\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe tequila is made from 100% Blue Weber agave. Every release in the series is presented with distinctive artwork; this edition's box and label design is credited to artist Sofía Castellanos. Bottled at 50% ABV \/ 100 proof, 750ml.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eCritics Reviews\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eNo independent tasting notes or critic reviews are confirmed for this release at this time — a genuinely new, limited-edition tequila.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eAna María Romero, Maestra Tequilera, Mijenta (house-level context, on the Maestra Selection series):\u003c\/strong\u003e\u003cbr\u003e\"Through the Maestra Selection series, I am excited to continue to explore a type of innovation in tequila that remains true to the terroir and the heritage of this amazing spirit.\"\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eQuick Overview\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\"\u003eCategory\u003c\/th\u003e\n\u003cth scope=\"col\"\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBlanco Tequila — Limited Edition\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eABV \/ Proof\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e50% ABV \/ 100 Proof\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAgave\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100% Blue Weber\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eHighlands of Jalisco, Mexico\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMaestra Tequilera\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAna María Romero\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSeries\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMaestra Selection — annual limited releases; No. 3 in the series\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSister Releases\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNo. 1 (agave grown from seed) · No. 2 (blend across all 5 DO states)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eArtwork\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBy Sofía Castellanos\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStyle \/ Identity\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eA genuinely new, limited-edition annual release continuing Mijenta's terroir-focused exploration series\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBottle Size\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e750ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e","brand":"Golden Brands","offers":[{"title":"Default Title","offer_id":45176025481282,"sku":null,"price":100.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0363\/8621\/files\/Mijenta_Maestra_Selection_No._3_Tequila_Blanco_750ml.jpg?v=1788984917"},{"product_id":"bozal-mezcal-cuiche-200-ml","title":"Bozal Mezcal Single Maguey Cuishe 200ml","description":"\u003cp dir=\"ltr\"\u003eCuishe is genuinely one of the most physically distinct agave species used in mezcal — a subspecies of the Karwinskii family that grows vertically as a single stalk, with its leaves spreading only at the very top, an unusual growth structure that also makes it notoriously difficult to harvest. That difficulty is exactly why Cuishe is rarely used commercially: its unusual shape and firm piña material make the plant genuinely labor-intensive to work with, a genuine point of pride for the mezcaleros willing to take it on. Bozal built this expression entirely around that rare agave, sourced from the steep, precarious hillsides of Oaxaca and Guerrero, in keeping with the brand's broader commitment to celebrating wild, indigenous varieties most producers overlook.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eProduction follows fully traditional methods throughout: agave hearts slow-roasted in earthen pit ovens, crushed and naturally fermented, then double-distilled in copper stills by master mezcaleros. This bottling earned a genuine 95 Points from The Tasting Panel — real, independently judged confirmation of quality for a spirit already prized among serious agave collectors for its distinctive character.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eWine.com's official tasting notes describe the mezcal as \"driven by intense citrus and strong minerality,\" with \"a dry entry,\" developing into \"rich tropical fruit on the palate that moves to sweet potato on the front,\" with \"green vegetal notes in the mouth and a dry smoky finish\" following — \"a complex flavor profile that proves quite enjoyable.\" A separate independent tasting found \"the nose delicately woodsy, with sandalwood and black pepper,\" the palate showing \"grilled pineapple and a lanolin-based floral tone sweetness\" playing \"alongside saddle leather and clay,\" with \"a generous\" finish. Master of Malt's own tasting confirms \"sugarcane, black pepper, pine resin and soft smoke.\" Mezcal Reviews' independent community, tasting a specific lot, found \"a bit of black licorice\" alongside \"rosewater,\" describing the palate as \"veggie sweet but bitter, dry and somewhat sour in the finish.\" This is genuinely serious, hard-won mezcal — real scarcity behind a spirit that's earned real critical recognition, presented here in a convenient 200ml format.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eOrigins \u0026amp; Craftsmanship\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eBozal Mezcal Single Maguey Cuishe is made from wild Cuishe agave, a subspecies of the Karwinskii family, sourced from the steep, precarious hillsides of Oaxaca and Guerrero, Mexico. The agave's unusual growth structure — a single vertical stalk with leaves spreading only at the top — makes it genuinely difficult to cultivate and harvest, a factor that limits its broader use across the mezcal category.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eProduction follows traditional methods: agave hearts are roasted in earthen pit ovens, crushed, and fermented naturally, then double-distilled in copper stills. Bozal was acquired in November 2024 and now operates under Mexican ownership through Maguey Spirits, continuing the brand's original commitment to small-batch, artisan mezcal. Bottled at 47% ABV \/ 94 proof.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eCritics Reviews\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eThe Tasting Panel — 95 Points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eExtended independent tasting note:\u003c\/strong\u003e\u003cbr\u003e\"The nose is delicately woodsy, with sandalwood and black pepper. On the palate, grilled pineapple and a lanolin-based floral tone sweetness play alongside saddle leather and clay. The finish is generous.\"\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMezcal Reviews community (Lot No. 00120):\u003c\/strong\u003e\u003cbr\u003e\"Nose: Damp. Peanut shells. Green apple. A small hint of feta cheese. Palate: A bit of black licorice. Rosewater. Veggie sweet but bitter, dry and somewhat sour in the finish.\"\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eTasting Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eNose\u003c\/strong\u003e\u003cbr\u003eIntense citrus and strong minerality lead, joined by sandalwood and black pepper, alongside sugarcane and pine resin.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePalate\u003c\/strong\u003e\u003cbr\u003eDry entry, developing rich tropical fruit and grilled pineapple, moving into sweet potato and green vegetal notes, with saddle leather and clay adding earthy complexity.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFinish\u003c\/strong\u003e\u003cbr\u003eDry and smoky, closing with lingering pine and mineral character — a genuinely complex profile from a notoriously difficult-to-harvest agave.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eQuick Overview\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\"\u003eCategory\u003c\/th\u003e\n\u003cth scope=\"col\"\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMezcal Joven — Single Agave (Wild)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eABV \/ Proof\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e47% ABV \/ 94 Proof\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAgave\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100% wild Cuishe (Karwinskii family)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eOaxaca \u0026amp; Guerrero, Mexico\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCooking\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEarthen pit ovens\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFermentation\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNatural\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDistillation\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eDouble distilled, copper pot stills\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMezcal Bozal (Maguey Spirits, since November 2024)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCritics\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eThe Tasting Panel 95 Points\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStyle \/ Identity\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eA genuinely rare, difficult-to-harvest wild-agave mezcal — tropical, mineral, and dry-smoked\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAromas \u0026amp; Flavors\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTropical fruit, sweet potato, sandalwood, black pepper, grilled pineapple, dry smoke\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBottle Size\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e200ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eFood Pairings\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eGrilled or charred vegetables\u003c\/li\u003e\n\u003cli\u003eCeviche and fresh seafood\u003c\/li\u003e\n\u003cli\u003eAged cheeses\u003c\/li\u003e\n\u003cli\u003eCitrus-forward dishes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eServing Note\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eBest enjoyed neat, or on ice to fully appreciate its intense aromatics.\u003c\/p\u003e","brand":"Breakthru","offers":[{"title":"Default Title","offer_id":45190403358786,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0363\/8621\/files\/ECD1340A-4310-46D9-BC86-EBDE8E8EB490_1_201_a.jpg?v=1789139506"},{"product_id":"granja-nomada-mezcal-ensamble-750ml","title":"Granja Nómada Mezcal Ensamble 750ml","description":"\u003cp dir=\"ltr\"\u003eGranja Nómada takes its name directly from its founding philosophy — \"Nómada\" means \"nomad\" or \"nomadic\" in Spanish, reflecting the brand's deliberate commitment to working with multiple farmers, or \"granjas,\" rather than relying on a single fixed source. The stated goal is genuinely values-driven: to push back against the unfair practices that can shape modern mezcal production, by building real, direct relationships across a network of growers in the Central Valley of Tlacolula, Oaxaca.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe mezcal is produced under Maestro Mezcalero Hugo Quinto at his own palenque in San Dionisio Ocotepec, blending two genuinely distinct agave varieties: cultivated Espadín, harvested at roughly eight years of age, and wild Tepeztate, matured a full twenty years before harvest and hand-selected from nearby farms. Roughly ten to fifteen tons of agave go into each batch. Production follows fully traditional methods throughout — piñas cooked for six days in an earthen pit oven fired by locally chopped oak, crushed with a traditional tahona, then fermented in open-air wooden vats for up to fifteen days. The fermented agave undergoes double distillation in copper stills, with only the hearts carried through to the second distillation, before the finished mezcal is bottled at a facility just ten minutes from the palenque itself.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eSuds and Spirits' tasting describes \"each sip\" revealing \"layers of rich smokiness, complemented by notes of fresh herbs, tropical fruits, and a hint of citrus zest,\" with \"the velvety texture and well-balanced finish\" making it \"perfect for sipping neat, while its versatility shines in cocktails.\" Bin Ends' extended tasting notes describe \"sweet, earthy, and mineral notes with subtle smoke and citrus\" on the nose, developing into \"fresh, pleasant flavors of cooked agave complemented by light smokiness,\" closing with \"light smoke with floral notes that unravel with each sip,\" noting the Ensamble specifically offers \"a particularly harmonious blend of flavors\" relative to the brand's single-agave releases. One independent taster at Mezcal Reviews, sampling a specific lot, found \"more going on than I'd expect from a 42% ABV mezcal,\" with \"aromas of chalky minerals and highly acidic fruits, like lemon and lime,\" the palate delivering genuinely unexpected \"green apples, nopales, tomatillos, and sweet corn.\" This is a genuinely thoughtful, values-driven mezcal blend, built to showcase how two agave varieties with wildly different growing timelines — eight years versus twenty — can come together into one harmonious spirit.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eOrigins \u0026amp; Craftsmanship\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eGranja Nómada Mezcal Ensamble is produced by Maestro Mezcalero Hugo Quinto at his palenque in San Dionisio Ocotepec, in the Central Valley of Tlacolula, Oaxaca, Mexico. The brand's name reflects its founding philosophy of \"nomadic farming\" — working with multiple farmers rather than a single fixed source, in an effort to address inequities in traditional mezcal supply chains.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe Ensamble blends cultivated Espadín agave (Agave angustifolia), harvested at approximately eight years of age, with wild Tepeztate agave (Agave marmorata), matured a full twenty years and hand-selected from nearby farms. Each batch uses roughly 10 to 15 tons of agave. Piñas are cooked for six days in an earthen pit oven fired by locally chopped oak, crushed using a traditional tahona, and fermented in open-air wooden vats for up to fifteen days. The fermented agave is double distilled in copper stills, with only the hearts carried forward into the second distillation. Bottled at 40-42% ABV, 750ml.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eCritics Reviews\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eNo formal numerical critic score is confirmed for this product at this time.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eSuds and Spirits (official tasting note):\u003c\/strong\u003e\u003cbr\u003e\"Each sip reveals layers of rich smokiness, complemented by notes of fresh herbs, tropical fruits, and a hint of citrus zest. The velvety texture and well-balanced finish make it perfect for sipping neat, while its versatility shines in cocktails.\"\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eBin Ends (extended tasting note):\u003c\/strong\u003e\u003cbr\u003e\"Aroma: Sweet, earthy, and mineral notes with subtle smoke and citrus. Flavor: Fresh, pleasant flavors of cooked agave complemented by light smokiness. Finish: Light smoke with floral notes that unravel with each sip. Mouthfeel: Each expression offers a smooth and balanced texture, with the Ensamble providing a particularly harmonious blend of flavors.\"\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMezcal Reviews community (extended review, Lot GN-01ENS):\u003c\/strong\u003e\u003cbr\u003e\"This has more going on than I'd expect from a 42% ABV mezcal. I can't say that about the other releases from this brand unfortunately. It's still a bit more muted than I'd like, but there are some interesting things going on. Aromas of chalky minerals and highly acidic fruits, like lemon and lime. The palate isn't what I'd expect. Notes of green apples, nopales, tomatillos, and sweet corn.\"\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eTasting Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eNose\u003c\/strong\u003e\u003cbr\u003eSweet, earthy, and mineral notes lead, with subtle smoke and citrus, alongside chalky minerality and acidic fruit — lemon and lime.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePalate\u003c\/strong\u003e\u003cbr\u003eFresh cooked agave carries the entry, complemented by light smokiness, developing green apple, nopal, tomatillo, and sweet corn, alongside tropical fruit and fresh herbs.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFinish\u003c\/strong\u003e\u003cbr\u003eLight smoke and floral notes unravel with each sip, closing balanced and velvety — a genuinely harmonious blend of the two agave varieties.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eQuick Overview\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\"\u003eCategory\u003c\/th\u003e\n\u003cth scope=\"col\"\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMezcal Joven — Ensamble (Multi-Agave Blend)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eABV\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e40-42%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAgave\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEspadín (8 years, cultivated) \u0026amp; Tepeztate (20 years, wild)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSan Dionisio Ocotepec, Tlacolula Central Valley, Oaxaca\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMezcalero\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eHugo Quinto\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCooking\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEarthen pit oven, oak-fired, 6 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCrushing\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTraditional tahona\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFermentation\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eOpen-air wooden vats, up to 15 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDistillation\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eDouble distilled, copper stills\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBrand Philosophy\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNomadic sourcing across multiple local farmers\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStyle \/ Identity\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eA harmonious, genuinely balanced multi-agave blend — velvety texture, versatile for both sipping and cocktails\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAromas \u0026amp; Flavors\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRich smokiness, fresh herbs, tropical fruit, citrus zest, green apple\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBottle Size\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e750ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eFood Pairings\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eGrilled or charred vegetables\u003c\/li\u003e\n\u003cli\u003eCeviche and fresh seafood\u003c\/li\u003e\n\u003cli\u003eAged cheeses\u003c\/li\u003e\n\u003cli\u003eCitrus-forward dishes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eCocktail Suggestions\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMezcal Paloma\u003c\/strong\u003e\u003cbr\u003e2 oz Granja Nómada Ensamble · grapefruit soda · fresh lime.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eNeat, in a Copita\u003c\/strong\u003e — the recommended serve to fully appreciate its balanced, layered character.\u003c\/p\u003e","brand":"Breakthru","offers":[{"title":"Default Title","offer_id":45190441238594,"sku":null,"price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0363\/8621\/files\/Granja_N_mada_Mezcal_Ensamble_750ml.jpg?v=1789141489"},{"product_id":"granja-nomada-mezcal-tepeztate-750ml","title":"Granja Nómada Mezcal Tepeztate 750ml","description":"\u003cp dir=\"ltr\"\u003eTepeztate is genuinely one of mezcal's most patient agave varieties — this particular Agave marmorata spends a full twenty years growing wild before it's ready for harvest, and Granja Nómada's Maestro Mezcalero Hugo Quinto hand-selects each plant directly from nearby farms rather than relying on a single fixed source, in keeping with the brand's own founding philosophy. \"Nómada\" means \"nomad\" in Spanish, and the name reflects a genuine commitment: rather than sourcing agave from just one grower, Granja Nómada works across a network of local farmers, or \"granjas,\" in a deliberate effort to build fairer, more sustainable relationships throughout the mezcal supply chain.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eProduction takes place at Hugo Quinto's own palenque in San Dionisio Ocotepec, in the Central Valley of Tlacolula, Oaxaca. The harvested piñas are cooked for six days in an earthen pit oven fired by locally chopped oak, then crushed using a traditional tahona before fermenting in open-air wooden vats for up to fifteen days. The fermented agave undergoes double distillation in copper stills, with only the hearts carried forward into the second run — a deliberate cut that concentrates the finest, most refined character of the spirit. The finished mezcal is bottled at a local facility roughly ten minutes from the palenque itself.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eBin Ends' official tasting notes describe this expression's \"subtle smoky notes with hints of citrus and floral undertones\" on the nose, developing into \"fresh agave, ripe citrus, and floral notes\" that \"harmoniously linger on the palate,\" closing with \"light smoke with bright agave notes.\" This is genuinely patient, wild-harvested mezcal — a real showcase of what two full decades of natural growth can bring to a single agave plant, produced with a genuine commitment to fairness across the entire supply chain behind it.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eOrigins \u0026amp; Craftsmanship\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eGranja Nómada Mezcal Tepeztate is produced by Maestro Mezcalero Hugo Quinto at his palenque in San Dionisio Ocotepec, in the Central Valley of Tlacolula, Oaxaca, Mexico. The brand's name reflects its founding commitment to \"nomadic farming\" — working across multiple local growers rather than a single fixed source, in an effort to build fairer relationships throughout the mezcal supply chain.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eMade from 100% wild Tepeztate agave (Agave marmorata), matured a full twenty years and hand-selected from nearby farms, the harvested piñas are cooked for six days in an earthen pit oven fired by locally chopped oak, then crushed using a traditional tahona and fermented in open-air wooden vats for up to fifteen days. The fermented agave undergoes double distillation in copper stills, with only the hearts carried through to the second distillation. Bottled at 40-42% ABV, 750ml.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eCritics Reviews\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eNo formal numerical critic score is confirmed for this product at this time.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eBin Ends (extended tasting note):\u003c\/strong\u003e\u003cbr\u003e\"Espadín (Agave angustifolia): Cultivated, harvested at approximately 8 years of age. Tepeztate (Agave marmorata): Wild-harvested, matured over 20 years. Aroma: Subtle smoky notes with hints of citrus and floral undertones. Flavor: Fresh agave, ripe citrus, and floral notes harmoniously linger on the palate. Finish: Light smoke with bright agave notes.\"\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eTasting Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eNose\u003c\/strong\u003e\u003cbr\u003eSubtle smoke leads, joined by citrus and floral undertones, reflecting the agave's long, wild maturation.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePalate\u003c\/strong\u003e\u003cbr\u003eFresh agave and ripe citrus carry the entry, with floral notes lingering harmoniously throughout.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFinish\u003c\/strong\u003e\u003cbr\u003eLight smoke closes the mezcal, with bright agave character carrying through to the end — genuinely clean and balanced.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eQuick Overview\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\"\u003eCategory\u003c\/th\u003e\n\u003cth scope=\"col\"\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMezcal Joven — Single Agave (Wild)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eABV\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e40-42%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAgave\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100% wild Tepeztate (Agave marmorata), matured 20 years\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSan Dionisio Ocotepec, Tlacolula Central Valley, Oaxaca\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMezcalero\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eHugo Quinto\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCooking\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEarthen pit oven, oak-fired, 6 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCrushing\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTraditional tahona\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFermentation\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eOpen-air wooden vats, up to 15 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDistillation\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eDouble distilled, copper stills\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBrand Philosophy\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNomadic sourcing across multiple local farmers\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStyle \/ Identity\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eA genuinely patient, wild-harvested single-agave mezcal — clean, floral, and citrus-forward\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAromas \u0026amp; Flavors\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSubtle smoke, citrus, floral undertones, fresh agave, bright citrus\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBottle Size\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e750ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eFood Pairings\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eGrilled or charred vegetables\u003c\/li\u003e\n\u003cli\u003eCeviche and fresh seafood\u003c\/li\u003e\n\u003cli\u003eAged cheeses\u003c\/li\u003e\n\u003cli\u003eCitrus-forward dishes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eServing Note\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eBest enjoyed neat, in a copita or small tasting glass, to fully appreciate its floral, citrus-forward character.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cbr\u003e\u003c\/h3\u003e","brand":"Breakthru","offers":[{"title":"Default Title","offer_id":45190451429442,"sku":null,"price":79.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0363\/8621\/files\/Granja_N_mada_Mezcal_Tepeztate_750ml.jpg?v=1789141918"},{"product_id":"peloton-de-la-muerte-criollo-mezcal-750ml","title":"Pelotón de la Muerte Criollo Mezcal 750ml","description":"\u003cp dir=\"ltr\"\u003ePelotón de la Muerte — \"Squadron of Death\" — carries genuine historical weight in its very name. Miguel Hidalgo y Costilla, the Criollo priest and Father of Mexican Independence, was executed and decapitated in 1811, his head displayed publicly as a warning. In response, an ad-hoc insurgent army calling itself Pelotón de la Muerte formed to avenge his death, flying a banner known as \"The Doliente Hidalgo\" — red for the leader's blood, black for mourning the priest, bones honoring his remains. That same flag adorns every bottle in this line, part of the broader Mezcales de Leyenda portfolio, built specifically with the cocktail scene in mind.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThis particular expression is made entirely from 100% Maguey Criollo agave (Agave angustifolia rubescens), produced by mezcalero Hector Obregón in Mazatlán, Guerrero. Production follows a genuinely distinctive two-still process: the agave is roasted underground, undergoes a five-day spontaneous open-air fermentation, then double distilled — first in an Arabic still, then a second pass through a Filipino still fitted with a wood hat, a genuinely uncommon combination reflecting the cross-cultural distilling traditions found in parts of rural Mexico.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eDrinkhacker's independent review found the mezcal \"moderately smoky but clearly quite sweet and fruity, with notes of red berries popping quickly,\" describing it as \"not altogether complex\" but representing \"a middle-road mezcal style well,\" with \"bolder smoky notes\" emerging \"on the palate alongside an overripe tropical and citrus fruit character,\" turning \"surprisingly salty and lightly vegetal as the fruit character fades,\" the finish showing \"a lingering saline note and more hints of green vegetables.\" Mezcalistas' own tasting notes describe \"rich agave, fresh cut mango\" on the nose, with the palate \"fresh and light\" carrying \"flavors of green bell pepper and piloncillo,\" genuinely \"full bodied.\" Caskers' extended tasting confirms \"an intense drinking experience with plenty of fruit notes,\" describing \"ripe cherry, candied apple, citrus, and pine\" balanced \"by medium smoke and a long and delicate finish.\" Mezcal Reviews' community found real range across different lots — one describing \"hint of lemon, cinnamon, banana, medium smoke\" on the nose, with a \"viscous mouth feel,\" \"crayon wax,\" and \"chocolate orange\" on the palate, concluding it's \"definitely worth\" the price point. This is genuinely approachable, distinctively produced mezcal — a real showcase of Criollo agave's naturally fruit-forward character.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eOrigins \u0026amp; Craftsmanship\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003ePelotón de la Muerte Criollo is a sub-brand of Mezcales de Leyenda, produced by mezcalero Hector Obregón in Mazatlán, Guerrero, Mexico. Made entirely from 100% Maguey Criollo agave (Agave angustifolia rubescens), the agave is roasted underground before undergoing a five-day spontaneous, open-air fermentation. The mash is then double distilled — first in an Arabic still, then a second pass through a Filipino still fitted with a wood hat. Bottled at approximately 40-41% ABV, 750ml.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eCritics Reviews\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eNo formal numerical critic score is confirmed for this product at this time.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eDrinkhacker (extended independent review):\u003c\/strong\u003e\u003cbr\u003e\"This is made from 100% Criollo agave, this mezcal is open-air fermented for 5 days before being double distilled, first in an Arabic still and then the 2nd pass in a Filipino still with a wood hat. On the whole this presents with a fairly classic, wholly approachable character. The nose is moderately smoky but clearly quite sweet and fruity, with notes of red berries popping quickly. It's not altogether complex, but it does represent a middle-road mezcal style well. Bolder smoky notes emerge on the palate alongside an overripe tropical and citrus fruit character. It's surprisingly salty and lightly vegetal as the fruit character fades, the finish showing a lingering saline note and more hints of green vegetables.\"\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMezcalistas (official tasting note):\u003c\/strong\u003e\u003cbr\u003e\"Nose: Rich agave, fresh cut mango. Taste: Fresh and light with flavors of green bell pepper and piloncillo. It is full bodied and...\"\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eCaskers (extended tasting note):\u003c\/strong\u003e\u003cbr\u003e\"This mezcal offers an intense drinking experience with plenty of fruit notes. Ripe cherry, candied apple, citrus, and pine are balanced by medium smoke and a long and delicate finish.\"\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMezcal Reviews community (extended review, Lot 1HEC0520):\u003c\/strong\u003e\u003cbr\u003e\"Nose: Hint of lemon. Cinnamon. Banana. Medium smoke. Palate: Viscous mouth feel but nice. Crayon wax. Chocolate orange. Hot but not overly stiff — it works really well and potentially dangerous. A good, salty and smoky finish that sizzles and lasts. For the price point I'd definitely pony up for a bottle of this stuff.\"\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eTasting Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eNose\u003c\/strong\u003e\u003cbr\u003eRich agave and fresh cut mango lead, joined by moderate smoke and sweet, fruity red berries, alongside lemon, cinnamon, and banana in some lots.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePalate\u003c\/strong\u003e\u003cbr\u003eFresh and light, with green bell pepper and piloncillo carrying the entry, developing overripe tropical and citrus fruit, ripe cherry, candied apple, and pine, balanced by medium smoke.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFinish\u003c\/strong\u003e\u003cbr\u003eSurprisingly salty and lightly vegetal, closing with lingering saline character and green vegetable notes — genuinely approachable and versatile.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eQuick Overview\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\"\u003eCategory\u003c\/th\u003e\n\u003cth scope=\"col\"\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMezcal Artesanal Joven — Single Agave\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eABV\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e~40-41%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAgave\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100% Maguey Criollo (Agave angustifolia rubescens)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMazatlán, Guerrero, Mexico\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMezcalero\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eHector Obregón\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCooking\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eUnderground pit roasted\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFermentation\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eOpen-air, spontaneous, 5 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDistillation\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eDouble distilled — Arabic still, then Filipino still with wood hat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eParent Brand\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMezcales de Leyenda\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSister Expressions\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePelotón de la Muerte Espadín, Pechuga\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStyle \/ Identity\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAn approachable, fruit-forward, middle-road mezcal — genuinely distinctive two-still distillation process\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAromas \u0026amp; Flavors\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRipe cherry, candied apple, citrus, pine, medium smoke\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBottle Size\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e750ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eFood Pairings\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eGrilled or charred vegetables\u003c\/li\u003e\n\u003cli\u003eCeviche and fresh seafood\u003c\/li\u003e\n\u003cli\u003eCitrus-forward dishes\u003c\/li\u003e\n\u003cli\u003eLight, spiced Mexican fare\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eCocktail Suggestions\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePaloma\u003c\/strong\u003e\u003cbr\u003e2 oz Pelotón de la Muerte Criollo · grapefruit soda · fresh lime.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMezcal Margarita\u003c\/strong\u003e\u003cbr\u003e2 oz Pelotón de la Muerte Criollo · fresh lime juice · orange liqueur · agave syrup.\u003c\/p\u003e","brand":"Breakthru","offers":[{"title":"Default Title","offer_id":45190485442626,"sku":null,"price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0363\/8621\/files\/B57287BF-4531-42A1-B84D-6CE39713F9F8_1_201_a.jpg?v=1789144523"},{"product_id":"bozal-mezcal-special-reserva-collection-six-rare-limited-expressions-6-x-750ml","title":"Bozal Mezcal Special Reserva Collection | $100 off! | Six Rare \u0026 Limited Expressions | 6 x 750ml","description":"\u003cp dir=\"ltr\"\u003eBozal has built its entire identity around the genuinely wild, indigenous corners of the mezcal world — agave varieties most producers overlook, distilled by methods few others still practice. This collection brings together six of the brand's most distinctive Reserva and Sacrificio-style releases, each one a genuine departure from standard Espadín-based mezcal: rare agave species that take decades to mature, an unusual Ancestral clay-pot production method, and a first-of-its-kind vegetarian take on a 200-year-old ritual tradition. Together, they offer a real tour through just how far mezcal can stretch beyond the familiar.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eWhat's In the Collection\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eBozal Guías de Calabaza Sacrificio Mezcal\u003c\/strong\u003e\u003cbr\u003eBozal's first-ever \u003cem\u003evegetarian\u003c\/em\u003e Sacrificio. Rather than the traditional meat suspended in the still during a second distillation, this expression uses pumpkin stems (guías de calabaza), plantain, orange, pineapple, and the native herb chepiche — honoring the 200-year-old Sacrificio tradition while leaving the protein out entirely.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eBozal Mezcal Borrego Sacrificio Ensamble\u003c\/strong\u003e\u003cbr\u003eA genuine twist on traditional pechuga mezcal: instead of a chicken breast, a whole leg of lamb is suspended in the still during the second distillation, alongside wild fruits and grains. Made from a blend of wild agaves, including Espadín and Barril.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eBozal Mezcal Sacatoro Reserva Ancestral\u003c\/strong\u003e\u003cbr\u003eBuilt from Sacatoro, a rare wild agave subspecies of Espadín found on the remote hillsides of Guerrero, distilled in clay pots using the traditional Ancestral method — a genuinely hard-to-find expression even within Mexico.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eBozal Mezcal Chino Verde Reserva\u003c\/strong\u003e\u003cbr\u003eMade from Chino Verde, an extremely rare, foraged wild agave from the Karwinskii family, harvested at 7 to 9 years from the Sierra Madre del Sur mountains — one of the more difficult and unusual agaves to source in all of mezcal.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eBozal Mezcal Cempasúchil Ancestral Reserva\u003c\/strong\u003e\u003cbr\u003eAn Espadín mezcal infused during final distillation with real Cempasúchil (Mexican marigold) and mandarin peel, honoring the flower's traditional role in Día de los Muertos — genuinely floral and citrus-forward.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eBozal Mezcal Castilla Reserva\u003c\/strong\u003e\u003cbr\u003eMade from Castilla agave, a close wild cousin of Espadín, fermented in traditional Durango-style wooden vats and distilled using both clay pots and a genuinely unusual Filipino-style clay-and-wood hybrid still.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eQuick Overview\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\"\u003eBottle\u003c\/th\u003e\n\u003cth scope=\"col\"\u003eAgave\u003c\/th\u003e\n\u003cth scope=\"col\"\u003eDistinctive Feature\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGuías de Calabaza Sacrificio\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEspadín\u003c\/td\u003e\n\u003ctd\u003eFirst-ever vegetarian Sacrificio — pumpkin stems replace meat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBorrego Sacrificio Ensamble\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWild agave blend (Espadín, Barril)\u003c\/td\u003e\n\u003ctd\u003eWhole leg of lamb suspended in the still\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSacatoro Reserva Ancestral\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWild Sacatoro (Espadín subspecies)\u003c\/td\u003e\n\u003ctd\u003eRare, clay-pot distilled, Ancestral method\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eChino Verde Reserva\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWild, foraged Chino Verde (Karwinskii)\u003c\/td\u003e\n\u003ctd\u003eExtremely rare, mountain-foraged agave\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCempasúchil Ancestral Reserva\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEspadín\u003c\/td\u003e\n\u003ctd\u003eInfused with real marigold \u0026amp; mandarin during distillation\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCastilla Reserva\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWild Castilla (Espadín cousin)\u003c\/td\u003e\n\u003ctd\u003eFilipino-style clay-and-wood hybrid still\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\"\u003eCategory\u003c\/th\u003e\n\u003cth scope=\"col\"\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMezcal Bozal (Maguey Spirits, since November 2024)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eOaxaca, Mexico\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBundle Contents\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e6 x 750ml — six distinct rare\/limited Bozal expressions\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e","brand":"Blackwell's Wines \u0026 Spirits","offers":[{"title":"Default Title","offer_id":45197228212290,"sku":null,"price":535.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0363\/8621\/files\/C5F61228-62FB-4B6E-A6AC-C0ABD9C347B1_1_201_a.jpg?v=1789232417"},{"product_id":"banhez-mezcal-discovery-collection-five-single-agave-ensamble-expressions-5-x-750ml","title":"Banhez Mezcal Discovery Collection | Five Single-Agave \u0026 Ensamble Expressions | 5 x 750ml","description":"\u003cp dir=\"ltr\"\u003eBanhez has spent nearly two centuries building its reputation the same way — through a genuine cooperative of more than 35 families in San Miguel Ejutla, Oaxaca, all producing mezcal using the same earthen wood-fire ovens, horse- and donkey-pulled tahonas, and copper alembic stills their ancestors relied on. This collection brings together five of the cooperative's expressions in one set, giving you a genuine, structured tour through just how differently a single production philosophy can express itself depending on which agave, and which mezcalero, is behind the bottle — from an award-winning cocktail-friendly blend all the way to some of the rarest, most patient wild agave varieties in the entire category.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eWhat's In the Collection\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eBanhez Mezcal Joven Espadín \u0026amp; Barril\u003c\/strong\u003e\u003cbr\u003eThe cooperative's flagship blend — 90% Espadín, 10% wild Barril — genuinely accessible and fruit-forward, with pineapple, banana, and a touch of green, vegetal complexity from the Barril. Winner of Double Gold and Best Mezcal at the 2017 San Francisco World Spirits Competition. The ideal entry point into the whole collection.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eBanhez Mezcal Jabalí\u003c\/strong\u003e\u003cbr\u003eMade from 100% wild Jabalí agave — a species genuinely notorious among mezcaleros for being difficult to work with, named for its spiny, boar-like growth habit. Citric and light-bodied, with lactose, wet stone, fermented fruit, and herbaceous conifer notes; a subtle, complex sipper.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eBanhez Mezcal Mexicano\u003c\/strong\u003e\u003cbr\u003eBuilt from 100% semi-wild Mexicano agave (Agave rhodacantha), a species taking six to fifteen years to reach maturity. Genuinely vegetal and savory, with fresh cut greens, roasted pepper, citrus, and campfire smoke — real batch-to-batch character from a small-lot, single-mezcalero production.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eBanhez Mezcal Cuishe\u003c\/strong\u003e\u003cbr\u003eA wild subspecies of Espadín, distinguished by its long, narrow leaves. Widely considered one of the standout single-agave releases in the entire Banhez range — tropical fruit, jasmine, cinnamon, guava, and honey, with genuine balance and complexity.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eBanhez Mezcal Tepeztate\u003c\/strong\u003e\u003cbr\u003eMade from wild Tepeztate agave, which takes 17 to 25 years to mature — one of the most patient and increasingly sought-after agave varieties in all of mezcal. Green pepper, green apple, citrus zest, and earthy mesquite smoke.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eQuick Overview\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\"\u003eBottle\u003c\/th\u003e\n\u003cth scope=\"col\"\u003eAgave\u003c\/th\u003e\n\u003cth scope=\"col\"\u003eCharacter\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eEspadín \u0026amp; Barril\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e90% Espadín, 10% wild Barril\u003c\/td\u003e\n\u003ctd\u003eFruit-forward, accessible, award-winning\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eJabalí\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100% wild Jabalí\u003c\/td\u003e\n\u003ctd\u003eSubtle, citric, complex — notoriously hard to distill\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMexicano\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100% semi-wild Mexicano (6-15 years)\u003c\/td\u003e\n\u003ctd\u003eVegetal, savory, genuine batch variation\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCuishe\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100% wild Cuishe (Espadín subspecies)\u003c\/td\u003e\n\u003ctd\u003eBalanced, tropical, one of the collection's standouts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTepeztate\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100% wild Tepeztate (17-25 years)\u003c\/td\u003e\n\u003ctd\u003eGreen, citrus-forward, increasingly rare\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\"\u003eCategory\u003c\/th\u003e\n\u003cth scope=\"col\"\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBanhez Mezcal Cooperative — 35+ family collective\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSan Miguel Ejutla, Central Valley of Oaxaca, Mexico\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProduction\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEarthen wood-fire ovens, horse\/donkey-pulled tahona, copper alembic stills\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eDouble Gold \u0026amp; Best Mezcal, 2017 San Francisco World Spirits Competition (Espadín \u0026amp; Barril)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBundle Contents\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e5 x 750ml — Espadín \u0026amp; Barril, Jabalí, Mexicano, Cuishe, Tepeztate\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e","brand":"Blackwell's Wines \u0026 Spirits","offers":[{"title":"Default Title","offer_id":45210804256834,"sku":null,"price":400.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0363\/8621\/files\/BanhezBundle.png?v=1789474557"},{"product_id":"lana-tequila-reposado-750ml","title":"Lana Tequila Reposado 750ml","description":"\u003cp dir=\"ltr\"\u003eLana Tequila has quickly become a favorite among both connoisseurs and casual drinkers, and Reposado marks the brand's second release, following the launch of Lana Blanco. Co-founders Maximilian Arasin and Jonathan William Mikula — the latter a writer, actor, and producer — built Lana around a genuine artistic philosophy that extends well beyond the liquid itself: every bottle is topped with a cap crafted from genuine marble and onyx stone, meaning no two caps are ever exactly alike.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eMade from 100% Blue Weber agave, grown five to seven years in Jalisco's Lowland Region, Lana is produced at Destilería Leyros, a facility responsible for 36 different tequila brands, including Casa Dragones and Casazul, operating under genuine sustainable practices that minimize water use, energy consumption, and waste. Reposado rests five months in American oak barrels, described by the brand itself as \"the product of alchemy and time,\" developing \"a sun-drenched amber hue and nuanced notes of vanilla and coconut\" as \"a poetic homage to both its predecessor and the grandeur of American Oak.\"\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe results have earned genuine, independently judged recognition: 95 Points and Double Gold at the 2024 San Francisco World Spirits Competition, following Lana Blanco's own Double Gold and Best in Show win at the 2023 edition of the same competition. Spec's official tasting notes describe \"aromas of cooked and raw agave\" blending \"with herbal tones and notes of baked apple,\" alongside \"subtle nuances of vanilla, coconut and oak imparted by barrel aging,\" the mouthfeel \"silky with luscious notes of vanilla and caramel complemented by accents of baked apple and orange peel,\" the finish \"ultra-smooth, gently sweet and long-lasting.\" Best Tasting Spirits' independent review of the sibling Blanco expression — sharing the same base agave — found \"roasted herbal agave, vanilla, lime, sea salt, and cinnamon spice, with floral notes\" on the aroma, developing \"sweet herbal agave, vanilla, and pear,\" with lime building \"to an orange, and salted lime peak,\" fading \"with herbal agave, orange zest, and roasted pear,\" closing with \"sea salt, buttery agave, jalapeño pepper, and lime peel.\" This is genuinely well-crafted, award-winning tequila — real artistry in both the bottle and the liquid inside it.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eOrigins \u0026amp; Craftsmanship\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eLana Tequila Reposado is produced at Destilería Leyros in Jalisco, Mexico, near the Tequila Volcano, co-founded by Maximilian Arasin and Jonathan William Mikula. Made from 100% Blue Weber agave grown five to seven years in Jalisco's Lowland Region, on volcanic soil. Destilería Leyros employs sustainable production practices, minimizing water use, energy consumption, and waste generation.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eFollowing distillation, the tequila rests five months in American oak barrels. Each bottle is capped with a genuinely one-of-a-kind piece crafted from real marble and onyx stone, no two ever exactly alike. The tequila is gluten-free, vegan, and kosher. Bottled at 40% ABV \/ 80 proof, 750ml.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eCritics Reviews\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e95 Points, Double Gold Medal — San Francisco World Spirits Competition, 2024\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eLana Tequila (official tasting notes):\u003c\/strong\u003e\u003cbr\u003e\"Lana Reposado's body is luminous with hues of sun-kissed hay, touched by amber and gold. A radiant spectacle of time-honored traditions, age old. A divine composition, in the realm of scent. Authentic tones of cooked and raw agave with baked apple — a touch of fruit. Grounded in earthy, herbal notes with hints of vanilla, coconut and seasoned oak.\"\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eBest Tasting Spirits (extended independent review, house-style context, Lana Blanco base agave):\u003c\/strong\u003e\u003cbr\u003e\"The aroma leads with roasted herbal agave, vanilla, lime, sea salt, and cinnamon spice, with floral notes. The sweet herbal agave, vanilla, and pear entry has a soft water mouth feel. Lime arrives building to an orange, and salted lime peak. It fades with herbal agave, orange zest, and roasted pear, and finishes with sea salt, buttery agave, jalapeno pepper, and lime peel.\"\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eTasting Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eNose\u003c\/strong\u003e\u003cbr\u003eCooked and raw agave lead, blended with herbal tones and baked apple, alongside vanilla, coconut, and seasoned oak.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePalate\u003c\/strong\u003e\u003cbr\u003eSilky and smooth, with vanilla and caramel carrying the entry, developing baked apple, orange peel, and toasted coconut, balanced by roasted herbal agave and gentle spice.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFinish\u003c\/strong\u003e\u003cbr\u003eUltra-smooth, gently sweet, and long-lasting, closing with lingering vanilla and warm oak character.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eQuick Overview\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\"\u003eCategory\u003c\/th\u003e\n\u003cth scope=\"col\"\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eReposado Tequila — 100% Blue Weber Agave\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eABV \/ Proof\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e40% ABV \/ 80 Proof\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAgave\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100% Blue Weber, grown 5-7 years, Lowland Jalisco\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDistillery\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eDestilería Leyros — Jalisco, Mexico\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAging\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e5 months, American oak\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCo-Founders\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMaximilian Arasin \u0026amp; Jonathan William Mikula\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePresentation\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGenuine marble and onyx stone cap, one-of-a-kind per bottle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDiet\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGluten-free, vegan, kosher\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e95 Points, Double Gold Medal, San Francisco World Spirits Competition 2024\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStyle \/ Identity\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eA genuinely well-crafted, award-winning reposado — silky, smooth, and elegantly presented\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAromas \u0026amp; Flavors\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eVanilla, caramel, baked apple, toasted coconut, seasoned oak\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBottle Size\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e750ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eFood Pairings\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eLight appetizers and citrus-based dishes\u003c\/li\u003e\n\u003cli\u003eDesserts\u003c\/li\u003e\n\u003cli\u003eGrilled meats\u003c\/li\u003e\n\u003cli\u003eAged cheeses\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eServing Note\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eBest served at 64.4°F (18°C), neat or on the rocks, allowing complex flavors to fully unfold after a moment of rest in the glass. Also serves as an excellent base for elevated margaritas or an Old Fashioned.\u003c\/p\u003e","brand":"Breakthru","offers":[{"title":"Default Title","offer_id":45212142534722,"sku":null,"price":95.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0363\/8621\/files\/Lana_Tequila_Reposado_750ml.jpg?v=1789446023"},{"product_id":"lana-tequila-blanco-750ml","title":"Lana Tequila Blanco 750ml","description":"\u003cp dir=\"ltr\"\u003eLana Tequila Blanco was the brand's very first release, launched in June 2023 by co-founders Maximilian Arasin and Jonathan William Mikula — the latter a writer, actor, and producer — under Prestige Beverage Group. From the very beginning, Lana was built around a genuinely artistic philosophy that extends well beyond the liquid itself: every bottle is topped with a cap crafted from real marble and onyx stone, meaning no two caps are ever exactly alike, a genuine one-of-a-kind detail on every single bottle produced.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eMade entirely from 100% Blue Weber agave, grown five to seven years in Jalisco's volcanic Lowland Region, Lana Blanco is distilled at Destilería Leyros, a facility responsible for 36 different tequila brands, including Casa Dragones and Casazul, operating under genuinely sustainable practices that minimize water use, energy consumption, and waste. As a Blanco, the tequila is bottled unaged (or very minimally rested), capturing the purest possible expression of the agave itself.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe results earned genuinely remarkable, immediate recognition: a Double Gold Medal and Best in Show at the 2023 San Francisco World Spirits Competition — one of the most prestigious blind-judging panels in the entire spirits industry, and a genuinely rare distinction for any tequila, let alone a brand's debut release. Best Tasting Spirits' independent review found \"the aroma\" leading \"with roasted herbal agave, vanilla, lime, sea salt, and cinnamon spice, with floral notes,\" developing on the palate into \"sweet herbal agave, vanilla, and pear\" with \"a soft water mouth feel,\" with \"lime\" arriving and \"building to an orange, and salted lime peak,\" the whole experience fading \"with herbal agave, orange zest, and roasted pear,\" and closing \"with sea salt, buttery agave, jalapeño pepper, and lime peel.\" This is genuinely well-crafted, award-winning Blanco tequila — a real showcase of pure, unaged agave character from a brand that made an immediate splash right out of the gate.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eOrigins \u0026amp; Craftsmanship\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eLana Tequila Blanco was released in June 2023 by co-founders Maximilian Arasin and Prestige Beverage Group, distilled at Destilería Leyros in Jalisco, Mexico. Made from 100% Blue Weber agave grown five to seven years in Jalisco's volcanic Lowland Region, this was the brand's debut release, followed later that same year by Lana Reposado.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eEach bottle is capped with a genuinely one-of-a-kind piece crafted from real marble and onyx stone, no two ever exactly alike. Destilería Leyros employs sustainable production practices throughout, minimizing water use, energy consumption, and waste generation. The tequila is gluten-free, vegan, and kosher. Bottled at 40% ABV \/ 80 proof, 750ml.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eCritics Reviews\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eDouble Gold Medal \u0026amp; Best in Show — San Francisco World Spirits Competition, 2023\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eBest Tasting Spirits (extended independent review):\u003c\/strong\u003e\u003cbr\u003e\"The aroma leads with roasted herbal agave, vanilla, lime, sea salt, and cinnamon spice, with floral notes. The sweet herbal agave, vanilla, and pear entry has a soft water mouth feel. Lime arrives building to an orange, and salted lime peak. It fades with herbal agave, orange zest, and roasted pear, and finishes with sea salt, buttery agave, jalapeno pepper, and lime peel.\"\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eTasting Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eNose\u003c\/strong\u003e\u003cbr\u003eRoasted herbal agave leads, joined by vanilla, lime, and sea salt, alongside cinnamon spice and floral notes.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePalate\u003c\/strong\u003e\u003cbr\u003eSweet herbal agave carries the entry, with vanilla and pear developing a soft, water-like mouthfeel, joined by lime building into orange and salted lime, alongside orange zest and roasted pear.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFinish\u003c\/strong\u003e\u003cbr\u003eCloses with sea salt, buttery agave, jalapeño pepper, and lime peel — genuinely layered and complex for a Blanco.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eQuick Overview\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\"\u003eCategory\u003c\/th\u003e\n\u003cth scope=\"col\"\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBlanco Tequila — 100% Blue Weber Agave\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eABV \/ Proof\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e40% ABV \/ 80 Proof\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAgave\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100% Blue Weber, grown 5-7 years, Lowland Jalisco\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDistillery\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eDestilería Leyros — Jalisco, Mexico\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCo-Founders\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMaximilian Arasin \u0026amp; Jonathan William Mikula\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eReleased\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eJune 2023 (debut release)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePresentation\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGenuine marble and onyx stone cap, one-of-a-kind per bottle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDiet\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGluten-free, vegan, kosher\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eDouble Gold Medal \u0026amp; Best in Show, San Francisco World Spirits Competition 2023\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSister Expression\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eLana Reposado (95 Pts, Double Gold, 2024 SFWSC)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStyle \/ Identity\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eA genuinely award-winning, complex Blanco — real agave purity with layered citrus and spice\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAromas \u0026amp; Flavors\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRoasted herbal agave, vanilla, lime, sea salt, cinnamon spice\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBottle Size\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e750ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eFood Pairings\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eFresh ceviche and seafood\u003c\/li\u003e\n\u003cli\u003eCitrus-forward appetizers\u003c\/li\u003e\n\u003cli\u003eGrilled vegetables\u003c\/li\u003e\n\u003cli\u003eLight Mexican fare\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eServing Note\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eBest served at 64.4°F (18°C), neat or on the rocks, allowing complex flavors to fully unfold. Also makes an excellent base for premium margaritas.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eCocktail Suggestions\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMargarita\u003c\/strong\u003e\u003cbr\u003e2 oz Lana Blanco · fresh lime juice · orange liqueur · agave syrup.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePaloma\u003c\/strong\u003e\u003cbr\u003e2 oz Lana Blanco · grapefruit soda · fresh lime.\u003c\/p\u003e","brand":"Breakthru","offers":[{"title":"Default Title","offer_id":45212144533570,"sku":null,"price":80.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0363\/8621\/files\/Lana_Tequila_Blanco_750ml.jpg?v=1789446233"},{"product_id":"lana-tequila-anejo-750ml","title":"Lana Tequila Anejo 750ml","description":"\u003cp dir=\"ltr\"\u003eLana Tequila Añejo represents the brand's most patient, most extensively aged expression — a full twelve months in French oak barrels, considerably longer than the category's one-year minimum threshold demands, and a genuinely deliberate choice for a spirit the brand describes as \"ultra luxury.\" Following the Double Gold, Best-in-Show Blanco and the 95-point, Double Gold Reposado, Añejo represents the third and most ambitious chapter in Lana's lineup, carrying forward the same artistic identity that's defined the brand from the start — each bottle finished with a cap crafted from genuine marble and onyx stone, no two ever exactly alike.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eMade from 100% Blue Weber agave grown five to seven years in Jalisco's Lowland Region, and distilled at Destilería Leyros — the same facility responsible for celebrated names like Casa Dragones and Casazul — the Añejo's extended French oak maturation develops a genuinely deep amber color and considerably more complex, wine-cask-adjacent character than the brand's younger expressions.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003ePrestige Beverage Group's own official tasting notes describe the whisky as revealing \"aromas of vanilla, caramel, wet stone, and leather, with hints of toasted coconut, peach, and buttered almonds,\" the flavor profile transitioning \"from butterscotch and creamy toffee to a medley of dried fruits, arugula, and fresh herbs, enriched by minerality and subtle spices.\" The finish is described as \"long and smooth, with herbaceous and vegetative notes balanced by milk chocolate, spice, and a touch of parchment dryness,\" the texture \"velvety, full-bodied\" ensuring \"a seamless melding of complex flavors, offering a sophisticated and memorable sip.\" This is genuinely serious, complex añejo tequila — a real step up in depth and ambition from an already award-winning lineup.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eOrigins \u0026amp; Craftsmanship\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eLana Tequila Añejo is produced at Destilería Leyros in Jalisco, Mexico, made from 100% Blue Weber agave grown five to seven years in Jalisco's Lowland Region. Following distillation, the tequila ages a full 12 months in French oak barrels — the brand's most extensively aged expression, positioned as an \"ultra luxury\" tier within the Lana lineup.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eEach bottle is capped with a genuinely one-of-a-kind piece crafted from real marble and onyx stone, no two ever exactly alike. Destilería Leyros employs sustainable production practices throughout, minimizing water use, energy consumption, and waste generation. The tequila is gluten-free, vegan, and kosher.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eCritics Reviews\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eNo formal numerical critic score is confirmed for this specific Añejo expression at this time; the brand's Blanco and Reposado siblings have both earned Double Gold recognition at the San Francisco World Spirits Competition.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePrestige Beverage Group (official tasting note):\u003c\/strong\u003e\u003cbr\u003e\"Made with ultra luxury 100% Blue Weber Agave, LANA Añejo Tequila is aged in French Oak barrels for 12 months. This deep amber tequila reveals aromas of vanilla, caramel, wet stone, and leather, with hints of toasted coconut, peach, and buttered almonds. The flavor profile transitions from butterscotch and creamy toffee to a medley of dried fruits, arugula, and fresh herbs, enriched by minerality and subtle spices. The finish is long and smooth, with herbaceous and vegetative notes balanced by milk chocolate, spice, and a touch of parchment dryness. The velvety, full-bodied texture ensures a seamless melding of complex flavors, offering a sophisticated and memorable sip.\"\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eTasting Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eNose\u003c\/strong\u003e\u003cbr\u003eDeep amber in color. Vanilla and caramel lead, joined by wet stone and leather, alongside toasted coconut, peach, and buttered almond.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePalate\u003c\/strong\u003e\u003cbr\u003eButterscotch and creamy toffee open, transitioning into dried fruit, arugula, and fresh herbs, enriched by genuine minerality and subtle spice.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFinish\u003c\/strong\u003e\u003cbr\u003eLong and smooth, closing with herbaceous, vegetative notes balanced by milk chocolate, spice, and a touch of parchment dryness — velvety and full-bodied throughout.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eQuick Overview\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\"\u003eCategory\u003c\/th\u003e\n\u003cth scope=\"col\"\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAñejo Tequila — 100% Blue Weber Agave\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAgave\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100% Blue Weber, grown 5-7 years, Lowland Jalisco\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDistillery\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eDestilería Leyros — Jalisco, Mexico\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAging\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e12 months, French oak\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePresentation\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGenuine marble and onyx stone cap, one-of-a-kind per bottle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDiet\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGluten-free, vegan, kosher\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSister Expressions\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eLana Blanco (Double Gold \u0026amp; Best in Show, 2023 SFWSC) · Lana Reposado (95 Pts, Double Gold, 2024 SFWSC)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStyle \/ Identity\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eLana's most extensively aged, complex expression — genuinely deep, sophisticated character\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAromas \u0026amp; Flavors\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eVanilla, caramel, wet stone, leather, toasted coconut, buttered almond\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBottle Size\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e750ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eFood Pairings\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eDark chocolate desserts\u003c\/li\u003e\n\u003cli\u003eAged, nutty cheeses\u003c\/li\u003e\n\u003cli\u003eRoasted meats\u003c\/li\u003e\n\u003cli\u003eDried fruit and nut boards\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eServing Note\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eBest served at 64.4°F (18°C), neat, to fully appreciate its complex, velvety character. Also holds up well in a premium Old Fashioned.\u003c\/p\u003e","brand":"Breakthru","offers":[{"title":"Default Title","offer_id":45212144894018,"sku":null,"price":120.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0363\/8621\/files\/Lana_Tequila_Anejo_750ml.jpg?v=1789446490"},{"product_id":"lana-tequila-complete-collection-blanco-reposado-anejo-3-x-750ml","title":"Lana Tequila Complete Collection — Blanco, Reposado \u0026 Añejo (3 x 750ml)","description":"\u003cp dir=\"ltr\"\u003eLana Tequila has built one of the more genuinely remarkable early track records in the category — every single release the brand has produced has walked away with major honors from the San Francisco World Spirits Competition, one of the most respected blind-judging panels in the entire spirits industry. This collection brings together all three expressions in one set: Blanco, Reposado, and Añejo, tracing the same 100% Blue Weber agave, grown five to seven years in Jalisco's volcanic Lowland Region, through three entirely different stages of maturation — from pure, unaged agave character all the way to twelve full months in French oak. Every bottle in the collection carries the same distinctive signature: a cap crafted from genuine marble and onyx stone, meaning no two caps across the entire collection, or across any bottle Lana has ever produced, are exactly alike.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eWhat's In the Collection\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eLana Tequila Blanco\u003c\/strong\u003e\u003cbr\u003eThe brand's debut release — Double Gold Medal and Best in Show at the 2023 San Francisco World Spirits Competition. Roasted herbal agave, vanilla, lime, and sea salt, with layered citrus and gentle spice. A genuine showcase of pure, unaged agave character.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eLana Tequila Reposado\u003c\/strong\u003e\u003cbr\u003eRested five months in American oak. 95 Points and Double Gold at the 2024 San Francisco World Spirits Competition. Vanilla, caramel, baked apple, and toasted coconut, with a silky, ultra-smooth finish.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eLana Tequila Añejo\u003c\/strong\u003e\u003cbr\u003eThe brand's most extensively aged, \"ultra luxury\" expression — a full twelve months in French oak. Vanilla, caramel, wet stone, and leather, developing into butterscotch, dried fruit, and milk chocolate, closing long and velvety.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003eQuick Overview\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\"\u003eBottle\u003c\/th\u003e\n\u003cth scope=\"col\"\u003eAging\u003c\/th\u003e\n\u003cth scope=\"col\"\u003eRecognition\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBlanco\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eUnaged\u003c\/td\u003e\n\u003ctd\u003eDouble Gold \u0026amp; Best in Show, 2023 SFWSC\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eReposado\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e5 months, American oak\u003c\/td\u003e\n\u003ctd\u003e95 Points, Double Gold, 2024 SFWSC\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAñejo\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e12 months, French oak\u003c\/td\u003e\n\u003ctd\u003eBrand's flagship, \"ultra luxury\" tier\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\"\u003eCategory\u003c\/th\u003e\n\u003cth scope=\"col\"\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAgave\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100% Blue Weber, grown 5-7 years, Lowland Jalisco\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDistillery\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eDestilería Leyros — Jalisco, Mexico\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCo-Founders\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMaximilian Arasin \u0026amp; Jonathan William Mikula\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePresentation\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGenuine marble and onyx stone cap on every bottle, each one-of-a-kind\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDiet\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGluten-free, vegan, kosher (all three)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBundle Contents\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e3 x 750ml — Blanco, Reposado, Añejo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e","brand":"Blackwell's Wines \u0026 Spirits","offers":[{"title":"Default Title","offer_id":45212145418306,"sku":null,"price":275.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0363\/8621\/files\/LanaTequilaBundle.png?v=1789477426"}],"url":"https:\/\/www.blackwellswines.com\/collections\/2026-tequila-mezcal-releases.oembed","provider":"Blackwell's Wines \u0026 Spirits","version":"1.0","type":"link"}