1 | Spirits | Mezcal, $50 to $100

Handcrafted in the village of Minero, this mezcal is made in a 400 year old clay still. Bright and intense, look for a floral nose followed by undercurrents of vanilla, figs, burnt honey, and lemon.

This elegant Mezcal is a spicy web of citrus, black pepper, and light cinnamon with a weight that makes you wonder if it has been aged in oak (it hasn't!)

"A wild agave, the Madre Cuishe tends to grow in and populate low-­-lying areas in the Central Valleys of Oaxaca, which have volcanic terrain, warmer temperatures and generally drier conditions. Consequently, the flavors tend to have a more savory minerality with drier character and an earthy snap. Our Madre Cuishe series captures the uniqueness of this agave to near perfection. Upon drinking it, it slowly and delicately evolves and develops in your mouth, exposing its earthy, citrus tones first to the tip of your tongue and later to the roof of your mouth and up back into the nose. Its long finish allows the memory to remain for some time."

"Our signature Ensamble is a pure blend of three agaves, where we cook, ferment, mill and distill them together. Simply put, our Ensamble series is a magical mezcal that transmutates in your mouth. To the nose, the aroma is 100% Tobala with its distinctive floral expression. As you sip and swish it around, it continues to take the characteristics of a Tobala, with the distinguishable explosion of floral and herbaceous flavors. Suddenly and without warning, the taste clearly transforms into a Madre Cuishe, which is characterized by earth flavors, mineral tones and citrus complements, and the numbness is then transported and concentrated on the roof of your mouth and the tip of your tongue. Throughout the experience, the noble Espadin adds a touch of smokiness and serves as the carrying vessel of its dominant brethren, the mediator who allows their respective virtues to spring out in an orderly and wholesome fashion."

"The King of mezcales. No other agave provides the variety of aromas and flavors as the Tobala, a wild plant that grows mostly on the highlands and finds extremely rugged terrain to grow in, such as steep mountainsides and rocky cliffs. Not only finding this wild agave is a challenge, but also its smaller size means a significantly larger number of plants are required to produce a batch of this delicious mezcal. The aroma is very distinguishable and the taste is explosive, both enriched with sweet floral and herbaceous flavors, which is common to agaves that grow in wetter terrain. The warm feeling of mezcal is felt throughout the mouth, reverberating with its vivid notes and remaining with you as a hint of numbness."