6 Item(s)

  • La Penca Mezcal 36% 70cl
    Presented in a lovely hand blown bottle, made form 100 agave with agave grub. Mezcal production differs from tequila in that the maguey pinas are roasted or grilled over hot rocks in covered conical pits rather than slow-baked. This roasting caramelises the maguey sugars, giving the mescal its smokiness.
    La Penca is the name of the sword-like leaves that are removed from the maguey plant when removing the pina.

    Distilled from 'Salmaina' - an outstanding form of Maguey (Agave). The Mezcal is stored in white oak barrels to age, maintaining tradition and ensuring the distinctive flavour profile. 100% Agave. Packaged in a hand blown Artisan bottle. La Penca is complemented by the presence of two Agave grubs rather than the traditional one.
  • Mezcal Marca Negra Espadin 42% 70cl
    Mezcal Marca Negra (black mark) is named after the mark of quality (hand print) left by the Maestro. The Mezcals taken from different regions are produced by some of the most skilled Maestros to achieve a Mezcal with perfect balance between - Spice, Earth, and Smoke.
    This is produced in San Juan Rio, Oaxaca by Abel Nolasco Velasco in small batches of of up to 1,000 bottles at a time. Each bottle is hand numbered and signed by the Maestro. This complex liquid has wet wood, smoke and spice with a spot of mint on the nose. A palate of spicy pepper with a dry, sweet and fruitiness on the lips and a herbal, smooth and smoky body
  • Nuestra Soledad Ejutla Mezcal 41% 70cl
    Mezcal Nuestra Soledad, a name which pays homage to Our Lady the Virgin of Solitude, the patron saint of the city of Oaxaca, is born from an ancient tradition and hand-crafted to conserve and retain the centuries-old methods of cultivating and producing this Elixir of the Gods.

    Their mezcal is made from cultivated 100% Agave Espadn from the producers of Agave de Cortes & El Jolgorio mezcals in Oaxaca, Mexico.

    Nosing Nuestra Soledad's Ejutla mezcal, you know you're in for an adventurous tasting experience. The palate delivers notes of tropical fruit, strawberry, slate, and strong alcohol. This is not the easiest introduction to mezcal, but it will appeal to those who appreciate the funkier side of the spirit.
  • Corte Vetusto Espadin Mezcal Mesquite smoked 45% 70cl
    Corte Vetusto mezcals are made from only 100% mature agave. They are all joven (un-aged) and purposefully agaveforward, showcasing the magnificent variety of flavour from the agave and the impact of terroir upon them. They are incredibly balanced, elegant and complex as a result. The smokiness that features due to the artisanal production process, enhances the mezcal by adding depth and length, but is restrained enough not to dominate the wonderful agave notes. The Espadin Mezcal was awarded the Mezcal Trophy at the IWSC in 2017 and classed as 'Outstanding' with roasted agave on the nose, black fruits, smoke and earthiness. The palate has a lovely weight and mouthfeel, smoky with, herbaceous notes, dried fruits and wood spice.
  • Mezcal San Cosme Joven 40%
    Mezcal is one of the worlds great spirits: complex, gorgeous and endlessly intriguing, distinguished like great wines by a strong sense of place. Produced especially for the European palate and market, San Cosme was launched at BarConvent Berlin in 2011. It's a joven (young) espadin with typical smoky agave and leather notes produced in Santiago Matatln, Oaxaca.

    Out of stock

  • Mezcal Jaral de Berrio 36% 70cl
    Jaral de Berrio have been producing premium tequila since at least 1780. They maintain the highest quality standards by closely observing every detail of the process from the selection of the agaves to their tradional distillation methods.

    The Jaral de Berrio region received Denominacin de Origen status in November 2001, thus becoming the first private company to receive this distinction.

    The agave used to make Jaral de Berrio is a variety of Salmiana that has grown naturally in the region for centuries. The plant has a maturation process of 8 to 12 years before it can be used, and once used it perishes.

    After this maturation, the agave blades are stripped, leaving only the agave heads. These are placed in a steam-heated oven. The process lasts for three days, after which they present a deep brown colour and during this process the juices are trickled down to a container which is stored. The cooked agave heads are moved to a stone grinder, where they are cut before they are ground. The juices from the cooking and the grinding process are mixed together with ferments. The fermented product is moved for distillation.

    Once distilled, it s run through a condenser and a basin to verify the grades of alcohol and ensure that the remaining impurities, if any at all, are filtered out.

    Out of stock