This house serves tequila and mezcal. Are you of legal drinking age in your country?
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Come back later. The agave is in no hurry — eight to ten years in the ground, every bottle.
House two · Mezcal
Ten years in the ground. Four days in fire. Twice through copper. That is the whole recipe, and it is the reason there is only so much of it.
San Juan del Río · Sierra de Oaxaca
The house
We spent a long time looking for the right place to make mezcal and found it in the mountains of the Sierra de Oaxaca. Here the old methods are not nostalgia. They are simply the method that works: a stone-lined pit, a tahona, open wooden vats, small copper stills.
The name is a debt. A mangrove is the place where land becomes water. This house is where earth becomes mezcal.
We work hand in hand with the producer, we chase the profile of the maguey instead of volume, and we take no shortcuts. There are only so many bottles in a year, and that is the point.
The collection
Every expression is bottled joven at 45% — never watered down to be easier.
The label
The illustration on every bottle records what lives in the Mexican mangrove — as much fauna as there is flora, as many creatures as there are magueys. Most people see a tree and stop there.
The whole crown is a jaguar's face. Two kingfishers flank its head, drawn out of the same leaves. Great egrets face outward from the canopy edges, beaks drawn as leaves. A boa coils through the middle branches, mirrored, right under the jaw. Two keel-billed toucans sit in the outer branches — the easiest to miss and the hardest to unsee.
Holding all of them up: the red mangrove, which also holds the coast together.
From agave to mezcal
A cone-shaped pit lined with river stones and fired with wood. The stones hold heat at 800 to 1,200 °C and roast the piñas for four to seven days under earth and canvas. This is where the smoke comes from, and why ours stays light.
A circular stone wheel dragged around a rock floor presses the cooked agave until the sugars run. Slower than a mill and worse for yield — which is exactly why the flavour survives it.
Twice, in copper pot stills of 200 to 700 litres, filled and emptied by batch over a wood fire. The maestro mezcalero decides where the heart begins and ends — the cuts are the craft.
Trade information
Category
Mezcal artesanal, joven · 100% maguey · five expressions
Origin
San Juan del Río, Sierra de Oaxaca · CRM certified · Denominación de Origen protected
Strength
45% Alc. Vol. · 90 proof
Format
750 ml · 6 bottles per case
Trademark
Registered in the United States, Mexico and the European Union
Certifications
Kosher, palenque and brand · Vegan · 100% agave, artesanal, never industrial
United States
Imported by MISA Imports, Dallas, Texas — self-distributing across ten states
The other house
100% agave tequila from the Pueblo de Tequila, Jalisco. Two gold medals, no additives.