Mexico
Quiquiriqui Mezcal
Grown high in the Mixteca hills among pine trees, Tobalá agaves take 5–7 years to mature — and only reproduce from seed, meaning this mezcal’s roots are as wild and responsible as they come. By letting some plants flower to feed bats and pollinators, the Quiquiriqui Mezcal’s maestro mezcalero's (Julio Martínez) process keeps the ecosystem thriving. The result is a mezcal that tastes like the forest it came from: herbal, earthy, and deeply complex.
Pine needles, white pepper, and wild herbs.
Fresh and creamy with notes of coriander, lactic tang, and stewed fruit.
Rich and resinous with herbal sweetness and a touch of pine sap.
