Agave

Crafted in Oaxaca from 100% Espadín agave, Claridad celebrates traditional mezcal-making with small-batch, artisanal methods passed down through generations.

The mezcal opens with soft herbal and mineral notes, layered with hints of tropical fruit and a touch of spice. On the palate, it is smooth and balanced, showing subtle smoke, earthy depth, and a clean, lingering finish. Pure, elegant, and versatile, it shines equally well neat or in refined cocktails.

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Nose: Cooked maguey, natural caramel, hints of chocolate, coffee, citrus, and white flowers

Palate: Rich macadamia, coffee, chocolate, smooth oak and vanilla from barrel aging

Finish: Toasted walnuts, wood, vanilla — with a velvety, lingering warmth

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This small batch of Tobala y Cuixe was made by “Tio” Pedro Pascual Hernandez and his nephew, Eduardo “Lalo” Barriga, in their hometown of Santa Catarina Minas, Oaxaca. The pair worked together to co-roast, co-ferment, and co-distil two different species of agave: wild-harvested Tobala (Agave potatorum) & cultivated Cuixe (Agave rhodacantha), both of them harvested in nearby Santo Domingo Jalleza. After the agaves were cooked together in an underground oven with guamuche firewood, they were allowed to rest for eight days. Lalo, along with neighbors and friends, used machetes to cut up the cooked agave, then feed it through a small mechanical shredder that covered the cooked agave pieces into a fermentable mash. That mash was allowed to dry ferment for a couple of days in pine tanks, before well-water was eventually added. Fermentation then continued for another week. Lalo, with the help of neighbors and friends, then proceeded to double-distill the fermented mash in a set of four clay-pot stills at his uncles’ palenque, “La Esperanza.”

Proofed with heads, heart and tails by Lalo. Distilled in August 2023 and rested in glass demijohns for six weeks prior to bottling.

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5 Sentidos Jabali-Tobala is an ensamble of wild maguey Jabali and wild maguey Tobala from the Sierra Norte. The first special bottling from 5 Sentidos in the United States was this ensamble and it was only released in the city of Chicago (EN01 – 60 liters). Other batches are available at Oaxaca’s El Destilado. The same style of ensamble was also the third special release from 5 Sentidos (EN03 – 110 liters). The maguey Jabali and Tobala are cooked together in an underground horno, milled by hand with axes and mallets, fermented with Tepehuaje for four days, and double distilled in small clay pots. The clay pot still used to make this mezcal is artistically rendered on the front label of the bottle.

 

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Xicaru Silver 102° differs from Xicaru Silver in the way it is distilled. A narrower cut is taken from the heart, where the alcohol, smoke and maguey are more concentrated. Xicaru Silver and Xicaru Silver 102° both utilize traditional mezcal production methods passed down from generation to generation.

The crisp, high proof of Xicaru Silver 102° asserts itself in all aspects, dominating on the nose and palate before gradually softening to the rich, smoky and vegetal notes of traditionally-produced, artisanal mezcal. The finish is warm and lasting.

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Xicaru Añejo is made with traditional methods from 100% Maguey espadin. It rests for a minimum of one year in medium-toasted, used American oak barrels and is finished to 86 proof. Used barrels are employed to prevent over-aging, and the higher proof helps to maintain the essential characteristics of mezcal.

The patience required for barrel aging is rewarded with a fuller, more concentrated and complex mezcal. Notes of vanilla and oak contribute a new aroma, flavor and sweetness that delicately balance with the smoke and maguey.

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Beautifully complex nose. Vegetal notes such as celery, eggplant and olives are brightened by grapefruit and lemon leaf accents complimented by aromas of chile pasilla, corn, ciabatta bread, and a hint of iodine.

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Los Siete Misterios Arroqueno Mezcal is clear and very bright with silver tones and a great body. On the nose, delicate notes of butter, herbal shades of mint, thyme, and cooked agave; smoky notes and a delicate floral presence. On the palate, the herbal and floral notes prevail, leaving a nice sweet finish with hints of moist earth.

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An earthy expression with hints of tobacco, cocoa, vanilla and leather, offering a unique balance between wood aromas and umami flavors.

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From the village of Santa Ana del Rio in Oaxaca, La Tierra de Acre Mezcal Espadín is made from seven-to-eight year old Agave Angustifolia and milled using the Tahona method. Espadín has a medium nose with floral notes as well as hints of smoked agave, pineapple, and lime. It is slightly spicy in the beginning, and light on the finish. The Espadín includes a bit of sweetness due to the maturity and slow cooking of the agave.

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La Tierra de Acre Mezcal Tepeztate is a uniquely complex and eccentric product. The agave is harvested from the wild at ~25 years old, and the abundance of flavors absorbed over the plants long life are reflected in the final product. Floral, herbal and root aromas abound, with medium instensity on the nose with the fresh sweet and citric notes. Souced from the foothills around Santa Ana del Rio in Oaxaca, Tepeztate is made from Agave Marmorata, roasted for five days and milled using the Tahona method. 45% ABV.

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Fidencio Clásico is distilled twice in a traditional, wood fired, simple Alembic still. This still is very similar to the stills used in Cognac. This Mezcal is made by mezcalero Enrique Jimenez in Santiago Matatlán, Oaxaca. This Mezcal has a delicate taste of wood smoke and green pepper scents. It has a flavor profile of tobacco, tar, and pine. Learn More

Bringing the two Agave varietals Espadin & Barril together creates a perfectly balanced profile that on first impression, one perceives a smokey nuance. The cooked agave gives forth aromas of vanilla, chocolate, and caramel, light herbal tones such as rosemary, eucalyptus, mint, and wisps of floral notes including lavender and orange blossom. As the liquid develops, the imprint on the palate is sweet and silky, the fruity aromas decant to citrus, leaving delicate smoky tones in the mouth. Learn More