Cruz de Fuego Espadin is produced by Margarita Blas in Santiago Matatlan using agave Espadin. Her mezcal is traditionally produced using an underground stone.

The mother-and-son operated Cruz de Fuego Mezcal takes tradition seriously, producing the spirit using artisanal methods. This expression uses agaves aged 7 to 10 years and features an exquisitely…

This is an incredibly friendly expression of Mezcal, exhibiting the light sweetness of fresh root vegetables, stone fruit skin, and white flowers.

Cruz de Fuego is produced employing only traditional methods; there are no automated processes used in production. Agave is cooked in conical earthen ovens, then milled using a stone tahona and…

Dense with mature sugar and fiber, and a complexity that speaks to its age, this mezcal offers fascinating structure. A contemplative journey from bold fruit to dry heat, with a deep earthy finish.

Made in Santiago Matatlán, the heart of mezcal production in Oaxaca, by Margarita Blas and her son Carlos Mendez. Physically imposing and rare to find in cultivation around Oaxaca, Cirial is one of…

A stellar example of all the qualities that make Madrecuishe so beloved among Agave karwinskii subvarietals. Bright green herbal notes on the nose set the stage for powerful fiber and vegetation cut…

Expect an electric, velvety texture with notes of Sichuan peppercorn, blue flowers, green bell peppers and soft garden soil lasting with a long finish on this expression.

A stellar example of all the qualities that make Madrecuishe so beloved among Agave karwinskii subvarietals. Bright green herbal notes on the nose set the stage for powerful fiber and vegetation cut…