This is an agave worm salt. The agave worm is not actually a worm but a larvae that eats and resides in the agave used to make tequila and mezcal. It is dried, crushed up and mixed with salt and...

Marca Negra produce small varietal mezcals which naturally vary from batch to batch. The ABV is high, usually close to 50%, because that's the way the maestro mezcaleros prefer their spirits. San Martin isn't a widely-used varietal of agave, so...

Marca Negra produce small varietal mezcals which naturally vary from batch to batch. The ABV is high, usually close to 50%, because that's the way the maestro mezcaleros prefer their spirits. Tobala is a small, hard to come by variety...

According to legend, a meteor once hit the Oaxacan plain, leaving a huge crater. A mezcal maestro decided to use the crater as the pit for cooking his fresh Espadin. Made using traditional methods, the result is one of the best...

Montelobos Mezcal is a a relatively new player in the mezcal world, and is set up by Ivan Salaña, who has a background in molecular plant biology. Working with two families in different regions, they don't use wild agaves and...

Montelobos Mezcal is a a relatively new player in the mezcal world, and is set up by Ivan Salaña, who has a background in molecular plant biology. Working with two families in different regions, they don't use wild agaves and...