UK Mainland Only (excluding alcohol)
From Cool Chile HQ (W3)
Check for locations and prices
From Mezcalreviews.com Jonny:
'Aromas of fresh green vegetables, earth, and minerals. Very clean nose. Semi-viscous and balanced palate. Notes of chickpeas, sweet salt, vanilla bean, and fresh-cut grass. Very clean palate. Very nice.'
The Spirits Business Tequila & Mezcal Masters 2018 - Master Award [highest acolade] Difford's Guide 2018 - "Excellent" 4.5/5
IWSC 2018 - Silver OUTSTANDING [highest scoring mezcal, second in entire agave category]
Brought to you by a Londoner called Ben Schroder, check out this youtube video of the production, these guys are slow and easy cool.
Nose: Pine, cacao, hay, and gentle smoke
Palate: Roasted apricot, black pepper, and a mineral-rich earthiness supported by citrus and grape.
Finish: Sweet oak, lingering smoke and chocolate milk
Good for: sipping, special occasions
Interesting fact: Atenogenes and José’s approach to cooking, fermentation, and distillation is slow and inefficient, each batch taking over 2 months from field to bottle.
Maguey (Agave): 8-12 year old espadín (Agave angustifolia), and 11-15 years old madrecuishe (Agave Karwinskii)
Region: Miahuatlan, Southern Oaxaca
Oven type: roasted in conical pit oven lined with large stones, known as a horno
Extraction method: tahona wheel
Fermentation: Wild yeast natural fermentation in open-top wooden vats
Still type: fire powered 200-litre copper alembic (pot still)
Please note, due to current restrictions, this product cannot be shipped to the following countries:
Sturdy little, glasses for mezcal. They were originally used in Catholic churches to hold a prayer candles, hence the cross at the base of the glass. However their wide mouth makes a great mezcal glass, allowing alcohol vapours to dissipate so your can enjoy all the nuances of your mezcal.Sold in a set of two. 59mm high x 56mm diameter at the top. Holds a 50ml shot nicely. Stackable. Dishwasher safe.
A crunchy, spicy, smoky seasoning salt with roasted ground agave worms and smoked chillies from Oaxaca, traditionally sprinkled on orange slices which are sucked in-between sips of mezcal.The agave worm lives on the agave plant and is a pest, what better way to seek revenge than to eat it before it does damage to these amazing plants that provide us with juice which is fermented and distilled into mezcal.Not suitable for vegetarians!Packed in a little screw top jar.
New from Pensador, a Classic Miahuatlán Expression of pure espadín mezcal is full of earthy minerals, pine-like herbs, and floral nectar backed by gentle smoke. It loves Margaritas, Palomas and Negronis, but is equally well suited to straight sipping accompanied by cold lager and salty snacks.NOM: O492XNose: Palate: earthy minerals, pine-like herbs, camomile, honeysuckle (a sweet palate with a dry finish)Finish: earthy lingering finishGood for: mixing and sippingMaestro mezcaleros: Atenogenes Garcia | Onofre OrtizInteresting fact: Atenogenes approach to cooking, fermentation, and distillation is slow and inefficient, each batch taking over 2 months from field to bottle. Maguey (Agave): 8-12 year old espadín (Agave angustifolia), and 11-15 years old madrecuishe (Agave Karwinskii)Region: Miahuatlán, Southern OaxacaOven type: earthen ground ovenExtraction method: tahona wheel Fermentation: Wild yeast natural fermentation in open-top wooden vatsStill type: fire powered 300-litre copper alembic (pot still) ABV: 47- 48%