CO N T E N TSThe art of mezcal

mezcaL FLIGHTS

TEQUILA

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6-7

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POTATORUM 10

CUPREATA 10-11

MARMORATA 11

KARWINSKII 12

ENPALMES 13

RHODACANTHA 14

AMERICANA 14-15

RAICILLA 17

MISCELLANEOUS 15

VINOS NATURALES 18

mezcaL library 8

ANGUSTIFOLIA 8-9

PECHUGA 16

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the art of MEZCALIt is our mission to provide you, our spirited guests, with a thorough opportunity to learn by smell and taste. We ask that you do not get caught up in classification. First, identify what gives you pleasure and understand the great measures taken by nature and the human hand to cultivate this pleasure. Learn to identify the taste of the agave itself over the tastes gifted by processes such wild fermentation and distillation, for agave alone are millions of years old and host a genetic history of resilience. The uses of agave are as multitudinous as the arts of humans have found it convenient to devise.

In the following pages we will take you through a basic intro to Mezcal. Our Mezcal list is organized by each aga-ve’s scientific name i.e. species. Within each species, you will see a list of agaves by their common name. Further, they are grouped by place. This way you may choose to explore the terroir of a specific village. The first mezcales listed are closest to Oaxaca centro and the last mezcales listed are farthest out.

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d e n o m i n at i o n o f o r i g e n

Mezcal can be made in 9 states. Unlike Tequila, which is made from only blue agave, Mezcal can be made from over 30 different species. The largest genetic diversity of agave exists in the state of Oaxaca.

“Agave has nurtured man. During the several thousand years that man and agave have lived together, agave has been a renewable resource for food, drink, and artifact. As man settled into communities, agave became fences marking territories, protecting crops, providing security, and ornamenting the home. Agave fostered in man the settled habitat, attention to cultivation, and the steadfast purpose though years and life spans, all virtues required by civilization. As civilization and religion increased, the nurturing agave became a symbol, until with its stimulat-ing juice man made it into a god. The religion and the god have gone, but agave still stands as a donor species of the first water. Among the world’s crops, are there oth-ers that have played a more useful and as bizzare a role?”

-Howard Scott Gentry

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P I T R OAST I N G

H A N DM AS H I N G

o r M AS H I N G BY TA H O N A W H E E L

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metal helmet

distilled liquids

clay caldera

fire

vapors riseinto this clay pot bagasso seal

hose (introduces cold water) vapors condense

D I ST I L L AT I O N I N CO P P E R O RC L AY P OTS ( F E AT U R E D B E LO W )

W I L D O P E N A I R F E R M E N TAT I O N

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T E R R O I R N O. 1 “ P L AC E ”NUESTRA SOLEDAD Espadin • San Baltazar Guelavila • ABV 47%

NUESTRA SOLEDADEspadin •

Lachigui, Miahuatlán • ABV 49%

NUESTRA SOLEDADEspadin • Ejutla • ABV 46.4%

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T E R R O I R N O. 2 “ P L A N T ”SIEMBRA METLCupreata • Michoacán • ABV 46%

SIEMBRA METLCenizo • Michoacán • ABV 48%

DERRUMBES Cupreata + Cenizo • Michoacán • ABV 46%

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T E R R O I R N O. 3 “O R I G E N ” MONTELOBOS Espadin • Oaxaca • ABV 43.2%MEZCALES DE LEYENDATobalá • Puebla • ABV 48%DERRUMBESSalmiana • San Luis Potosi • ABV 43.5%

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T E R R O I R N O. 4 “ M A E ST R O” VAGOEspadin • Emigdio Jarquin • Miahuatlán • ABV 50.3%

VAGOMadre-cuishe • Emigdio Jarquin • Miahuatlán • ABV 50.4%

VAGOTepeztate • Emigdio Jarquin • Miahuatlán • ABV 46%

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MEZCAL FLIGHTS

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T E R R O I R N O. 5 “C L AY ” VAGO Espadin en barro • Sola de Vega • ABV 51%

SIETE MISTERIOSArroqueno • Sola de Vega • ABV 48.7%

REAL MINERO Espadin/largo/tripon/barril • Minas • ABV 46.9 %

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T E R R O I R N O. 6 “ R I T UA L” VAGOElote Espadin (corn) • Candelaria Yegole • ABV 50.8%

MAYALEN“borrego” (lamb) Cupreata • Guerrero • ABV 49%

DEL MAGUEY “pechuga” (chicken) Espadin • Minas • ABV 49%

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T E R R O I R N O. 7 “O U T L I E R S” CIELO ROJO BACANORAPacifica • Sonora • ABV 42%

SOTOL POR SIEMPREDesert Spoon plant • Chihuahua • ABV 45%

LA VENENOSA “COSTA” RAICILLAAmarillo grande • Jalisco • ABV 45.5%

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1 oz. 2 oz.MONTELOBOSEspadin • Santiago Matatlán • ABV 43.2%

ALIPUSEspadin • San Andres • ABV 47.5%

NUESTRA SOLEDADEspadin • San Baltazar Guelavila • ABV 47%

EL SILENCIOEspadin • San Baltazar Guelavila • ABV 43%

DEL MAGUEYEspadin • San Baltazar Chichicapam • ABV 46%

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Agave espadin is an ideal species for mezcal production because it is easy to cultivate, drought resistant, and has higher sugar concentration. The agaves take 7-12 years to mature. ( A shorter maturation period than most agave.)

MARCA NEGRAEspadin • San Juan del Rio • ABV 50.9%

DEL MAGUEYEspadin • Santo Domingo Albaraddas • ABV 48% 5 10

M E ZC A L E Sagave angustifolia

ALIPUSEspadin • San Juan del Rio • ABV 47% 5 10

ALIPUSEspadin • Santa Ana del Rio • ABV 47.6%

ALIPUSEspadin • San Luis del Rio • ABV 47.4%

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agave angustifolia (contd.) 1 oz. 2 oz.

NUESTRA SOLEDADEspadin • Ejutla • ABV 47%

VAGO Espadin • El Nanche, Miahuatlán • ABV 50.3%

EL JOLGORIOEspadin • Miahuatlán • ABV 47.8%

NUESTRA SOLEDADEspadin • Lachigui, Miahuatlán • ABV 49%

NUESTRA SOLEDADEspadin • Santa Maria Zoquitlan • ABV 46%

SIETE MISTERIOSEspadin in clay •

Sola de Vega • ABV 49.5%

VAGO EN BARROEspadin in clay • Sola de Vega • ABV 51.9%

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DEL MAGUEYTobalá • Teotitlán de Valle • ABV 45% 7 14

EL JOLGORIOTobalá • Santiago Matatlán • ABV 47%

MARCA NEGRATobalá • San Luis del Rio • ABV 50%

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REAL MINEROTobalá in clay • Santa Catarina Minas • ABV 49.5% 8 16

1 oz. 2 oz.

VAGOTobalá • Candelaria Yegolé • ABV 52.1% 7 14

agave POTATORUM

Agave Tobala are small and solitary. Due to their size and love of rockyterrain, cultivation is labor intensive. The agaves take 8-16 years to mature.

agave CUPREATAMost mezcal on the market comes from the state of Oaxaca. We are pleased to offer aga-ve Cupreata from the states of Guerreroand Michoacán! Cupreata takes from 7-15 years to mature. It is also named “Papalome” (butterfly) in the language of the Aztecs. Often the pinas are shaved down tightly of their leaves which results in a heightened sweetness.

MEZCALES DE LEYENDA“Cenizo” • S.N. Huajuapan, PUEBLA • ABV 48% 7 14

LA COCUYA de Tio ReyTobalá in clay • Sola de Vega • ABV unknown 7 14

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MEZCALES DE LEYENDACupreata • Xochipala, Guerrero • ABV 45% 7 14

MAYALENCupreata • Guerrero • ABV 54%

SIEMBRA METLCupreata • Pino Bonito, Michoacán • ABV 46%

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1 oz. 2 oz.

1 oz. 2 oz.

agave CUPREATA (contd.)

agave MARMORATA

“Why do Tepeztate like Aerosmith so much?”Because they are LIVIN’ ON THE EDGE!

Real talk, these are massive agaves that can take up to 25-30 years to mature. Prepare for powerful notes of rottenmelon, bonito, green chiles...

KOCHTepeztate • San Baltazar Guelavila• ABV 45.3% 8 16

VAGOTepeztate • El Nanche, Miahuatlán • ABV 46 % 7 14

EL BUHO “ESPECIAL”Tepeztate • Santiago Matatlán • ABV unknown 6 12

REY CAMPEROTepeztate • Candelaria Yegolé • ABV 48.27% 7 14

EL JOLGORIOTepeztate • Santa Maria Zoquitlán • ABV 47% 8 16

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EL JOLGORIOCuixe • Santiago Matatlán • ABV 47%

VAGOCuixe • Candelaria Yegolé • ABV 51.3%

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REY CAMPEROCuishe • Candelaria Yegolé • ABV 48.1%

MEZCALERO No. 1Madre-cuishe • Bramaderos • ABV 49.6%Limited Release

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VAGOMadre-cuixe • El Nanche, Miahuatlán • ABV 51.7% 7 14

1 oz. 2 oz.

REY CAMPEROMadre-cuishe • Candelaria Yegolé • ABV 48.6% 7 14

MEZCAL KOCHTobasiche • San Balthazar Guelavila • ABV 47% 7 14

REAL MINEROLargo in clay • Santa Catarina Minas • ABV 47.8% 8 16

REAL MINEROBarril in clay • Santa Catarina Minas • ABV 49.9% 7 14

BRUXOBarril • San Agustín Amatengo • ABV 46% 5 10

agave KARWINSKI I

This species has a long stalk with the piña on top. Both the stalk and piña are used to make mezcal. The stalk’s starches don’t break down as easily in the roasting process which results in a tannic or dry mouth feel. The agaves range from 12-18 years to mature.

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ALIPUS “San Andres”Espadin 80% Bicuishe 20% • San Andres • ABV 47.2% 12

REAL MINEROEspadin, Largo, Tripon, Barril in clay • Santa Catarina Minas • ABV 46.9%

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1 oz. 2 oz.

MEZCALOSFERATobalá, Cuixe, Espadin • Miahuatlán • ABV 52.1% 7 14

MARCA NEGRAEspadin, Bicuishe, Madre-cuishe • Santa Maria la Pila • ABV 47%

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ALIPUS “San Miguel Sola”Espadin 80% Arroqueño 20% • Sola de Vega • ABV 47.6%

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VAGO “en barro”*Ask about Tio Rey’s current field blends. We usually have 3 • Sola de Vega • ABV varies

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DERRUMBESChino, Cenizo • Tzitzio, Michoacán • ABV 4.6% 6 12

ENPALMES

Enpalmes, also known as “ensambles”, are blends of several different kinds of agave harvested, roasted, mashed, fermented, and distilled together into one harmonious composition.

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EL JOLGORIOMexicano• Santiago Matatlán • ABV 47% 7 14

MARCA NEGRADobadaan • San Juan del Rio • ABV 50.3% 5 10

REY CAMPEROMexicano • Candelaria Yegolé • ABV 48.4% 7 14

1 oz. 2 oz.

VAGOMexicano • Candelaria Yegolé • ABV 49.4%

(10% espadin)8 16

agave RHODACANTHAThis species takes 7-12 years to mature. Due to a slightly lower sugar content it tends to produce a dry, tree-bark mouth feel.

MEZCALERO NO. 14Arroqueño in clay • Portrero • ABV 47.7%

9 18 EL JOGORIOArroqueño • Santiago Matatlán • ABV 47%

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1 oz. 2 oz.

Agave AMERICANAAgave Americana Var. Oaxacensis has many sub-species including Arroqueno, Pulquero, Sierra Negra, Blanco, Cenizo, Coyote, de Castilla. The harvest age range and sizes differ dramatically. This is a category for explorers.

7 14SIETE MISTERIOSCoyote distilled in clay • Sola de Vega • ABV 45.8%

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REY CAMPEROJabali • Candelaria Yegolé • ABV 48.5%

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1 oz. 2 oz.

MISCELLANEOUSA List of uncommon or rare agave species followed by the outlier distillates; Bacanora and Sotol.

SIEMBRA METLCenizo • Pino Bonito, Michoacán • ABV 48%

PIERDES ALMASTequilana • San Baltazar ChichicapamABV 50.2%

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CIELO ROJO BACANORAPacifica • Banamachi, SonoraABV 42%

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SOTOL POR SIEMPREDasylirion Wheeleri (non-agave) • Chihuahua ABV 45%

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1 oz. 2 oz.agave americana (contd.)

VAGO “Blanco y Negra”50% Blanco 50% Sierra Negra • Pino Bonito, Michoacán • ABV 48%

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DERRUMBESSalmiana • San Luis Potosi • ABV 43%

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DON MATEOAlto • Pino Bonito, Michoacán • ABV 46%

6 12MEZCALES DE LEYENDADurangensis • Durango • ABV 40%

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DERRUMBEStequilana • Zacatecas • ABV 48.85%

6 12DERRUMBESFunkiana • Tamaulipas • ABV 52.3%

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6 12DERRUMBESDurangensis • Durango • ABV 45.2%

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DEL MAGUEY “Ibérico” Espadin re-distilled in clay with pineapple, wild plum, apple, plantain, almond, & rice / vapors rise through Ibérico ham • Santa Catarina Minas • ABV 49%

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DEL MAGUEY “Pechuga”Espadin re-distilled in clay with pineapple, wild plum, apple, plantain, almond, & rice / vapors rise through a chicken breast • Santa Catarina Minas • ABV 49%

VAGO “Elote”Espadin re-distilled with local roasted corn • Candelaria Yegolé • ABV 50.6%

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MAYALEN “Borrego”Wild cupreata re-distilled with local fruits & spices /vapors rise through a freshly butchered lamb leg • Guerrero • ABV 45%

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REAL MINERO “Pechuga”Espadin in clay with creole apples, oranges, almonds, bananas, & rice/ vapors rise through a chicken breast • Santa Catarina Minas • ABV 51.7%

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1 oz. 2 oz.

PECHUGAA list of rituals. Pechuga is traditionally shared over holidays, births, deaths, or spiritual elopements.”Pechuga” translates to the breast of an animal and is a style of mezcal. In this case, mezcal is distilled a 3rd time. The still is loaded with local fruits of the land and the pechuga is hung above the rising vapors of mezcal...

SIETE MISTERIOS “Pechuga”Espadin re-distilled in clay with local fruits / vapors rise through two turkey breasts • Santiago Matatlan • ABV 48.5%

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DON MATEO "Pechuga"Cenizo re-distilled with local fruits, vapors rise through a turkey breast • Michoacán • ABV 45%

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MEZCALOSFERA con MangoEspadin re-distilled with mango y chile habanero • Miahuatlan • ABV 53.1%

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MEZCALOSFERA con CacaoEspadin re-distilled with raw cacao • Miahuatlan • ABV 52.3%

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LA VENENOSA “Sur de Jalisco”Criolla & Cenizo Silvestre distilled in clay • San Juan Espanatica, Tuxpan, Jalisco • ABV 47%

LA VENENOSA “Sierra del Tigre”Bruto Silvestre distilled 1x in clay• Tienda Nue-va, La Manzanilla de la Paz, Jalisco • ABV 46%

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Raicilla is an agave spirit produced in Jalisco, a Mexican state that falls outside of the Denomina-

tion of Origin required to label it “Mezcal.” Raicilla has been produced in Jalisco for over 500 years. Some Raicilla can be made in a single distillation.

LA VENENOSA “Costa de Jalisco”Amarillo Grande distilled in Higuera Blanca •

Llano Grande, El Tuito, Jalisco • ABV 45.5% 7 14

1 oz. 2 oz.

LA VENENOSA “Puntas”Maximiliana• Jacales, Jalisco • ABV 63% !!! 9 18

RA I C I L L A

Mezcal and Tequila are divided by the same chasm that divides artisans from mass industrial produc-

ers. There are few producers making Tequila the artisanal and traditional way. We feature a them on our humble list.

TAPATIO BLANCOTequilana • Arandas, Jalisco • ABV 40% 4 8

1 oz. 2 oz.

FORTALEZA BLANCOTequilana • Jalisco • ABV 40% 5 10

FORTALEZA REPOSADOTequilana aged 8 months in American oak • Jalisco • ABV 40%

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TEQUILA OCHO REPOSADOTequilana aged 8+ weeks in US whiskey barrels • “La Magueyera” Arandas, Jalisco • ABV 40%

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TEQUILA OCHO AÑEJOTequilana aged 1 year in American whiskey bar-rels • “El Puertocito” Arandas, Jalisco • ABV 40%

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DON FULANO “Imperial”Tequilana aged 5 years in French oakAtotonilco, Jalisco • ABV 40%

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TEQUILA OCHO PLATATequilana • “La Magueyera” Arandas, Jalisco ABV 40%

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T EQ U I L A

SIEMBRA VALLES ANCESTRALTequilana • Jalisco • ABV 50.2% 7 14

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VINOS naturales

Raventos “L’hereu”Reserva Brut • 40% macabeu, 40% xarel-lo, 20% parellada Conca del Riu Anoia, Spain 2014

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In our research of Mezcal we have found an echoingsimilarity between the embrace of terroir and productionmethods of wine making. Natural wine making mimicsthe Maestro Mezcalero’s low interventionist mentalityof interfering as little as possible with the plants in orderto let their intrinsic nature come through. These wines areorganic or biodynamically farmed, hand harvested, wildlyfermented with ambient yeasts, and bottled with low to no added sulfites. The following wines are a lively expression of a diverse terroir.

LarmandierVertus Brut Cote des Blancs 1er Cru • 90.5% Chardonnay, 9% Pinot Noir, .4% Pinot Meunier • Duval-Leroy, Champagne

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AphrosYakkos sparkling red • 100% vinhão • Lima, Portugal, 2006 40

Monastero Suore Cistercensi “Coenobium”trebbiano, malvasia, verdicchio • Made by Sisters of the Cistercian order in Lazio, Italy 2015

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espumoso

blanco

NARANJA

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Espaço Rural Bojador "Talha" Perrum, Roupeiro, Rabo de Ovelha and Manteúdo aged in 200 yr. old Amphora • Alentejo, Portugal 2015

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Our Wine "Akhoebi"90% rkatsiteli, 4% khikhvi, 6% mtsvane (fermented in qvevri) • Kakheti, Georgia 2015

Drappier Champagne Brut Nature (zero dosage, non- filtered) • 100% pinot noir • Urville, Champagne

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In the spirit of celebration, a gift from us to you...

10/ 36Biggio Hamina100% Gewüztraminer • Willamette Valley, OR 2015

Les Lunes Blanc Nature 100% chardonnay • Manton Valley, CA 2015 40

Clos Saron "Carte Blance"Albarino, Verdelho, Chard, Ptit Manseng • Sierra Foothill, CA 55

Jacques LassaigneVignes de Montgueux Brut Blanc de Blancs • 100% chardon-nay • Aube, Champagne

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Grange Tiphaine "Nouveau Nez" Pet NatSparkling • 100% Chenin blanc • Montlouis-sur-Loire France, 2015

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Occhipinti SP68 Bianco60% moscato di alessandria, 40% albanello • Sicily, Italy 2015 45

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rosado 10 / 36Terres Dorées Beaujolais Rosé d'Folie100% gamay • Beaujolais, France 2016

Montsecano "Refugio"100% pinot noir • Casablanca Valley, Chile 2015

Clos Saron "The Pleasant Peasant"100% carignane • Sierra foothills, CA 2014 55

50Our Wine "Tsarapi"100% rkatsiteli (fermented in qvevri) • Kakheti, Georgia 2013

Clos Saron100% pinot noir • Sierra foothills, CA 2013 65

NARANJAcont. . .

55Gonzalez Bastias "Matorral"100% Pais • Maule Valley, Chile 2015

40Populis Reversée100% carignane • Mendocino, CA 2015