This box gives us a glimpse into history when all agave spirits were called mezcal and were made in the most artisanal of methods. Each batch uses only Blue Weber agave (‘Tequilana’ used exclusively to make Tequila) but in three different states of Mexico, including the mezcal capital of Oaxaca. Each is made with slight process variations and in quite different ecosystems, providing a great opportunity to compare and contrast each.

375 mL Tequilana – Ramos – Oaxaca:
The Ramos family is one of the most famous producer families in Oaxaca. These Tequilanas were transplanted from Jalisco by the Oaxacan government back in the 90’s as a program to promote the local agave industry. This is one of the few families that took care to reproduce the transplanted agaves and therefore still have access to Tequilanas (now in their roughly 5 or 6 generations of adapting to the Oaxaca arid valley ecosystem). Also featured is the matriarch of the family (via card and interview), Natalia, who is responsible for the distillation of this batch.

375 mL Tequilana – Refugio – Jalisco
This family restored their 232-year-old taberna exactly as it was when originally built using entirely the same natural materials for construction (volcanic river rocks for underground fermentation pits, hollowed-out tree trunks for alembics; etc). Refugio is the son of a local legendary producer and this gave him a great opportunity to have his own production outside of his father’s taberna. Many enthusiasts have claimed this to be the best Tequilana they have ever sipped!

100 mL Tequilana – Rosa – Guanajuato
The Melate found Rosa by mistake while looking for someone else. She may have one of the smallest most rustic backyard tabernas we’ve ever visited. We loved her Agave Salmiana spirit. Years after meeting, we reached out to buy Salmiana when she informed us she had 30 liters of her first-ever Tequilana. We bought it without tasting but it worked out great and topped off our tequilana box perfectly. This is the only expression in the box that was cooked above ground in a concrete oven. 

375 mL 8 month aged Reposado Espadin – Pedro – Oaxaca w/ 100 mL 2 year aged anejo Espadin – Pedro
This is perfect for the consumer crossing the bridge from whisky or tequila into mezcal as it’s aged in American Oak Barrils and provides a hints of a wood finish. Coming in at 42.3% abv, this is one of our more approachable ‘low proof’ spirits great for beginners into mezcal. Having the 2 bottles aged for different periods gives one a great understanding of the relationship between wood notes and time aged in a barrel. We sampled over 20 aged Espadins before sourcing this batch from Pedro. EXCELLENT videos and family interviews to go with this batch.

375 mL 2014 Arroqueno – Semei – Oaxaca
A very special, but classical Oaxacan mezcal that serves as a benchmark to quality artisanal mezcal. This was produced with 400kg semi-cultivated Arroquenos that took 13 days to naturally ferment. It was one of Semei’s first batches as a teenager and one of the last batches he made side by side with his grandfather, Don Valentin.

This batch has been aging in stainless steel vats since 2014. The affect non-wood aging has and the science behind it is not entirely understood, but certainly has an impact. It was rated as our favorite club expression back in 2020. It is balanced and approachable yet full of character and stewy aroma. A must have for any collector or someone looking for a great example of pure agave joy.