Anejo Mezcal

Mexico - A rare barrel-aged mezcal, this dessert-worthy anejo is rested in oak for one year adding a light gold hue and bold marzipan aroma. The palate is soft and slightly sweet, showing almond and vanilla layered with cinnamon. 93pts, Top 100 - Wine Enthusiast

Mexico- Aged for 13 months in American Oak, French Oak, and bourbon casks. Nose of maple, clove, and bitter orange. Mellow flavors of dark chocolate, vanilla, smoke and sweet agave on the palate, followed by a full, rich finish.

Mexico - 40% - A unique proposition, 400 Conejos Reposado mezcal is aged in ex tequila casks 12 months, This aging process gives your mezcal a distinctive flavor profile that resonates with tequila and whiskey drinkers seeking new agave expressions

Mexico - Hand crafted using mesquite roasted agaves and a traditional Egyptian stone mill. Distilled two times in a copper pot stills and aged for 9 to 12 months. Sweet agave flavors and natural oak balance the flavor of this fine mezcal. Enjoy neat or on the rocks.

Mexico - A rare barrel-aged mezcal, this dessert-worthy anejo is rested in oak for one year adding a light gold hue and bold marzipan aroma. The palate is soft and slightly sweet, showing almond and vanilla layered with cinnamon. 93pts, Top 100 - Wine Enthusiast

Mexico- Thanks to the passion and experience inherited by five generations we elaborated an exceptional craft Mezcal, part of it goes to be stored in barrels of American white oak and after five years of waiting, it gets a unique and incomparable anejo mezcal.

Mexico - Aged in American oak barrels for 4 months with a balanced flavor and lightly smoked tones, providing a wood-caramel aroma and pure Espadin agave flavor. Eclectic, prestige, born from the passion, knowledge and heritage of generations in Oaxaca.

Mexico - This Yuu Baal Artesanal Anejo Mezcal is the premier Espadin Mezcal coming out of Oaxaca. Aged for a minimum of 1 year in White American Oak barrels in the San Juan Del Rio village.

Mexico - Made with Espadin and Karwinskii agaves. Aged in untoasted French Oak for one year. Notes of brown sugar and cocoa leading into a smoky, drying finish. A balance of sweet chocolate, dried figs and prunes, enhances the naturally rich flavors of the cooked agave. Gold - SFWSC

Mexico- 100% Espadin Agave. Aromas of earth and vegetal agave. Salty flavors with a long, smoky finish. Olvidado means the forgotten one in Spanish. These mezcal barrels were stored and forgotten until recently discovered and bottles 30 years later. A superior Anejo Mezcal.

Mexico - 42.60% - Each of the bottles of this rare and unique Extra Añejo Mezcals is supervised by the master distiller Douglas French, with more than 25 years of experience distilling mezcal, the "Master Distiller's Selection of Extra Añejo Mezcals"

Mexico - 40% - Xicala Mezcal Anejo amber in color. Aged 12 months in American Oak Barrels & French Limousin Cognac Barrels. Indulgent, delicate aromas & flavors of vanilla, cola, & spiced pear with a volcanic mineral finish. A sophisticated & surprising mezcal.

Mexico- Handmade in small quantities and individually numbered. These single-barrel mezcals allow consumers to fully appreciate the true flavorful and aromatic expression of fine100% agave spirits. Special Reserve, rare limited edition and triple-distilled mezcal in a French decananter.

Mexico - Aged in French Oak barrels over seven years in Oaxaca, the nose is sweet roasted agave with baked apple and a subtle oak and earthiness, notes of honey, dark chocolate, and figs. Roasted, sweet agave lingers on the finish, with a silky heat carrying the fading hints of vanilla.

Mexico - 0% - Scorpion Anejo is made with agave Espadin. It’s barrel aged in oak for one year after distillation. It’s a nicely balanced spirit with a hint of melon flavor. Firm and slightly oily with light lime, cucumber, sea salt and herbal aromas, slightly bitter, leafy finish

Mexico- "One of just a few barrel-aged mezcals available in the U.S., look for a bright gold hue and distinct almond aroma. That almond note is echoed on the palate, along with vanilla and sarsaparilla sweetness. The hot and dying finish winds into insistent pepper and cayenne."