La Mezcaloteca is the famous bar in Oaxaca City that is renowned for their educational tasting. They source all of their agave spirits directly from producers in seldom-traveled parts of Oaxaca that are often hard to get. They put an exceptional amount of information on their labels. This mezcal is made by Juan Garcia. He is the second generation in the business and learned how to make mezcal from his father. He uses agave that are 20-27 years old grown at 1550 – 1650 m.s.n.m. in Miahuatlan district. It is made from Rhodacantha agave that were milled by stone wheel and cooked with mesquite and oak. Sabine wood was used for fermentation with natural yeasts. Single distilled in a copper with condenser. Distilled March 2018.

From Mihuatlan by Job Cortès, a 3rd generation maestro who specializes in distilling with added flavors. Espadin from his family’s land, distilled 3 times, with oaxaca mango and chile puree added on third distillation. We keep calling this breakfast mezcal in the office. 80 liters total produced.

A single-variety Madrecuixe from the village of El Chino in Miahuatlan. Melitón Jarquin is a 45 year-old, third-generation mezcalero and works with his own agave plants. This mezcal is earthy, with white florals, herbal notes, and lots of freshness.

From Mihuatlan by Ageo Cortès a 3rd generation maestro working with his own agaves. This is a traditional blend of Bicuixe, Coyote and Verde – blends are both quick shortcuts to complexity and, more importantly, a more ecological way to produce mezcal. Twice distilled with 130 liters total production.

From Mihuatlan from Ancieto Garcia, a 3rd generation maestro working with his family’s agaves. This mezcal is produced entirely by hand and the cooked agaves are crushed by wooden mallets. Single distilled and bottled at 50% alcohol, total of 100 liters produced.

From Mihuatlan by Felipe de Jesus Cortès, a 26 year old, 4th generation mezcalero. 100% Verde Mexicano from his family’s land. Twice distilled, with total production of only 50 liters, bottled at 50% alcohol.

From Mezcalero Emiliano Santos in Miahuatlan in Oaxaca, from Tepextate agaves on his own land. Emiliano is a third generation Mezcalero. The agaves mature for 30 to 35 years before harvest and then are cooked in a earthen oven, smashed by Emiliano with wooden hammers, fermented naturally in old wood barrels and distilled a single time in refrescadera. There were 180 liters of this Mezcal produced.

From Maestra Erika Meneses in Guerrera, out of 14 year old Papolote agaves. Erika is a rare Mezcalera, and doubly rare by being the first in her family to make Mezcal - traditionally the art is male dominated and passed along family lines. The agaves are cooked over oak and tepehuaje wood in a conical earthen oven and then ground mechanically, fermenting naturally in wood and distilled two times in copper. There were only 100 liters of this Mezcal produced.

From Mihuatlan by Job Cortès, a 3rd generation maestro who specializes in distilling with added flavors. A pechuga of sheep and mixed fruit with Job's familial Espadin distilled in Mezcalosfera's brand new palenque in Mihuatlan, Oaxaca. The agaves are cooked in an earthen oven over local wood, crushed by horse with a stone wheel, fermented naturally in wood, and distilled twice. The pechuga is added for the second distillation. There were, in total, only 60 liters of this mezcal produced.

A unique espadín from five – nine year old agaves coming from Sola de Vega in Oaxaca; this spirit is fermented in clay pots, which is unusual, as most traditional agave fermentation is done in copper. Santos González is a 32 year-old, third-generation mezcalero who works with his own agave plants. This unique spirit has notes of wood, liquorice, toasted seeds, and a bit of earthen funk.