Double distilled from a 100% agave this Mezcal is an ensemble that has been blended from three distinct varieties of agave, Maguey Espadin, Tobala and Cuishe. Maguey Espadin is the most common varietal grown for producing mezcal, it has a moderate sweetness and gentle herbal and citrus flavours. Maguey Tobala is a smaller variety that also takes years longer to mature, it is significantly sweeter and holds more delicate floral and spice notes. Maguey Cuishe yields intensely flavoured mezcals with minerality and spice. This Mezcal is made as a balance between the three varietals and designed to be sipped, showing a sweet floral minerality with subtle smoky notes on the nose and a fresh herbal palate with a honey like sweetness, it pairs well with chocolate and citrus fruits.

Mezcal Legendario Domingo was founded in 2012 by Julian Saenger. Born and raised in Mexico, Julian has always had tremendous love and respect for the art of mezcal production, often finding ways to delve into production, marketing, brand launches and general support of the category throughout Mexico. When he finally found the opportunity to create a brand of his own through partnership with the Velasco family, he chose to centre the brand design around a recurring feeling he experienced through his journey in mezcal: celebration. Through its various labels, designed in Papel Picado, Legendario Domingo highlights different mezcal producing regions of Mexico, demonstrating exemplary distillation tradition from each region and emphasizing the differences in terroir. The mezcals Legendario Domingo produces are Palenque and regional designates (similar to vineyard designates in wine), purposefully emphasizing each region by accenting the terroir and capturing the agave varietal character, aromas, flavours and mouthfeel that wild fermentation and artisanal production afford. This Mezcal is made from 100% Cenizo (Durangensis) harvested at 10-12 years old from Nombre de Dios, in the Durango region by Maestro Mezcalero Familia Colon. The piña is cooked for 4-5 days in underground conical ovens ignited with mesquite, oak and huisache woods. The roasted piña are then crushed by a Mechanical Wheel that is traditional in region. Fermentation takes place in open underground wooden vats with fresh spring water for 6-8 days. No yeast is added, and instead indigenous yeast from the air ferments the agave juice. The mezcal is then double-distilled in a 300 litre Arabic Alembic pot still made of copper and stainless steel. The mezcal is then rested 30-45 days prior to being bottled. Each bottle is then filled, labeled and boxed by hand, completing the artisanal process from field to bottle. A nose of fresh green grapes and apple candy. the palate continues with more sweet candied fruit and freshly cut grass with more grape on the finish.

Clase Azul is a Mexican tequila brand that has been sharing the magic of Mexican culture with the world for the past 25 years. The brand was born from a dream to showcase the beauty of Mexican traditions and land. Its iconic decanter, a unique creation made by Mexican artisans, was the starting point of this dream. The name Clase Azul, meaning blue class, was inspired by the blue agave used to make their spirits and the paint on their first Reposado decanter. Despite facing challenges such as natural disasters and financial crises, Clase Azul has stayed true to its ideals and overcome adversity. In 2007, the brand founded Tradición Mazahua, a ceramic workshop where Clase Azul artisans dedicate themselves to creating the brand's decanters as a tribute to Mexican culture. Today, Clase Azul is proud to share the magic of Mexico with more than 55 countries. The brand has transformed into Clase Azul México, but it still preserves the spirit that drives it to showcase the beauty of Mexican culture to the world. Clase Azul México aims to transcend and represent Mexican culture around the world with its exquisite creations and spaces that reveal the heart of Mexico. The agaves used for Clase Azul tequilas grow in Los Altos de Jalisco, a region of red-coloured earth that creates unique properties in the plant. To create their exquisite tequilas, Clase Azul follows a long transformation process that involves slow-cooking the agave piñas in masonry ovens, milling them to extract the sugars, fermenting them with patented yeast, and double-distilling them in copper stills. Clase Azul Tequila Plata is the unaged tequila that captures the notes of the agave, but the journey isn't over yet. The tequila is matured in casks made from oak or other types of wood, allowing it to develop a more complex profile. Clase Azul also honours the tradition of mezcal, which can be made from a wide range of agave species and reflects the soil and conditions that have nourished the agave. The artisanship found in Clase Azul's decanters is a reflection of Mexico's cultural diversity. Each decanter is a creative process that demands artistic drive, technical ability and knowledge passed down for generations. The tequila decanters tell stories through their decoration, while the mezcal decanters display caps decorated with precious artisanal techniques. This Clase Azul Mezcal Guerrero has a decanter that embodies the artisanal heritage of Guerrero in Southern Mexico, while the crystalline liquid evokes the state’s mystical expanses. This mezcal is artisanally crafted from papalote agave native to the humid highlands in the state of Guerrero. Maguey papalote typically refers to either an Agave potatorum or an Agave cupreata. The name papalote is often used in communities of Puebla and northern Oaxaca. The decanter itself is a work of art, a piece that pays tribute to the ancestral wisdom, tender nature, and warrior spirit of the Mexican woman – qualities that have made her the heart of Guerrero's culture. The green colour represents jade, a precious stone of extreme value to our ancestral cultures as well as a symbol of eternity. The four-petaled flowers covering the decanter represent the Fifth Sun –– a pre-Hispanic god known as the origin of everything. The colourful cap features the figure of a hummingbird, the fabled messenger of the Gods, reaffirming its mystical and celestial connection to this Mexican region. Handcrafted using traditional lacquering techniques. Due to its technical and material complexity, the artisans dedicate up to ten days to its creation. Crystal clear with light straw-coloured highlights, this mezcal is full bodied with aromas of grapefruit zest, freshly cut wood, rosemary and toasted peanuts with faint hints of butter and daisies. On the palate flavours of freshly cut wood, seaweed, lemon juice, pepper, and light notes of tobacco. Clase Azul Mezcal Guerrero pairs beautifully with fresh goat cheese, red plums and white chocolate.

Nose: green pepper, vegetal Palate: green pepper, nuts and cream Finish: peppercorn, sweetness and citrus

This is perhaps the most reserved and yet aromatically complex of all the Quiquiriqui Mezcals, with a bright and perfumed, almost floral intensity, followed by sweet metallic notes, and some lingering fruitiness in the background. The palate is bolder, with meaty cured charcuterie characters and buttery sweetness, ahead of an almost ferrous zing and delicate wood smoke. The texture is supremely silky and slippery, coating the tongue before sliding away and leaving a finish abounding with classic Mezcal minerality.

Mezcal de Pechuga is made when a finished Mezcal is re-distilled with local fruits, grains and nuts, and a raw piece of protein (typically a chicken) is hung over the still to cook in the vapours. Traditionally, this style of Mezcal is produced for special occasions and consumed locally, and there are as many different versions as there are distilleries. QQRQ’s version trades the poultry for a homemade vegetarian mole paste, made to a traditional family recipe. Crafted by Carlos Méndez at his palenque in Santiago Matatlán, this Pechuga uses the QQRQ Espadín agave as its base. Following the second distillation, the mole paste is added and the spirit is rested to infuse for two weeks before the final, third distillation.

Don’t be tricked into thinking this has any similarity to a Patron Café or Kahlua. This is unmistakably Mezcal, but here there is a beautiful balance between minerality and smoke, hints almost of oak-aged characters of chocolate and caramel, plus that fresh coffee citrus/sourness. After a deceptively dry nose, the palate its creamy and round, viscous, silky and sweet. There’s a great balance of bitterness on the finish so it doesn't cloy. Incredibly long, there are café nuances but they are very, very subtle, lending an almost woody/spicy profile rather than brash primary coffee flavours.