Prices are those listed by our Ukiah CA neighbor Caddell & Williams. At your local store, the price(s) may vary significantly, due to transportation costs, state excise taxes, and the pricing structure of the store and of the distributor.
“The mere existence of Mezcalero is fantastic. The fact that they continue to produce such high quality mezcals so consistently is even better”– MEZCALISTAS
“The Mezcalero series is without a doubt the finest collection of mezcals I’ve ever tasted. Nothing from Del Maguey or any other bottler even comes close”
– David Driscoll, K&L Wines
Wild agaves have intense and specific flavors, usually complex. Tasted side by side, the Mezcalero bottlings suggest the amazingly wide range of qualities and flavors to be found in well-distilled agaves: the suavity of Sierra Negra, the spiciness of Tepeztate, the elegant finesse of Tobalá. The Mezcalero bottlings are very well-distilled, very “clean”. They are about as good as mezcal gets.
How do these mezcals differ from their name-protected mezcal cousins from Tequila? First, artisan mezcals are smoky because the agaves are not steamed in an autoclave (modern industrial tequila production), or roasted in an enclosed oven (like many small-production tequilas), but roasted in an in-ground fire-pit above a live wood fire. Second, artisan mezcal producers distill the agave solids along with the fermented agave juice, whereas tequila producers filter the solids out and distill liquids only. For this reason, artisan mezcals embody more of the vegetal components of the agave, thus are noticeably more complex and, to our taste, richer.
The Mezcalero releases are numbered; their labels specify the agaves, the distiller(s), and the number of bottles in the batch.
MEZCALERO nos. 1 – 23 SOLD OUT
MEZCALERO SPECIAL nos. 1-4 SOLD OUT
MEZCALERO SPECIAL no. 5 An ensamble (blended at roasting) of wild cenizo (agave durangensis) and 60% espadín (agave angustifolia), hand-distilled May 2019 by Don Rubén Solis Lozano in La Constancia, Durango. The upland agaves were wood-roasted, crushed by hand, fermented in a wood-covered underground pit using wild yeasts, double distilled in a 300-liter copper potstill, and bottled in August of 2019. The tiny cenizo is notoriously difficult to distill. Beautifully balanced: the calm rich espadín is perfect backdrop to the feral intensity of the wild cenizo. 960 bottles. 47% abv. $135
MEZCALERO no. 25 Hand-distilled March 2013 by Don Cosme Hernández and his son Cirilo in San Baltazar Guélavila from wild tobalá (agave potatorum). Beautiful tobalá elegance married to San Baltazar’s signature soft touch. 960 bottles. 47.5% abv. $110