This renowned spirit, made from a variety of over 40 different agave species, mostly comes from the southern Mexican state of Oaxaca. The agave is roasted underground and distilled in copper or clay pots, producing deep, complex aromas and notes that don’t resemble anything close to that unfortunate stereotypical “smoky” flavor. Mezcal is probably not what you think and better than you can imagine.

Made in only three states in Northern Mexico, sotol is made from the Dasylirion plant, which although it is not technically an agave, is produced in the same fashion as other mezcals. The final result offers stunningly bright, herbal, bold flavors. But no two are ever alike, as is the case with all agave spirits.

Hailing from the same region as tequila, raicilla is produced solely from the Maximiliana agave, which is grown and harvested in the highlands and plains of western Jalisco along Mexico's Central Pacific coast. The agaves are baked in adobe ovens and distilled using unique ancestral techniques, bringing forth truly singular flavors that must be tasted to be understood.

Made only from the agave Pacifica, and produced only in the Northern border state of Sonora, Mexico, bacanora is made using very similar techniques as mezcal in the far Southern end of the country. But while their production methods may be similar, the flavors between bacanora and mezcal can be as vastly far apart as their home territories are from one another.

The world renowned agave distillate that is famous, or infamous, around the world. But like its fellow agave spirits, tequila is often oversimplified and misunderstood. Produced in five states across Mexico using only the Tequilana agave, this category of mezcal actually offers rich flavors and deeply profound characteristics that most drinkers never knew existed. We plan to change that.