Start with agave species
Weber Azul gives clean citrus; espadÃn opens the mezcal door; tobalá and tepeztate are rare-agave benchmarks. The species tells you more than the brand.
Tequila and mezcal are the two faces of mezcal — the family of spirits cooked from the heart of agave. Our range is small, single-village, additive-free, bottled by the families who farmed the plant.

Four mezcaleros, four villages, four agave styles. Mezcal Vago was set up in 2012 by maestro Aquilino Garcia with co-founders Judah Kuper and Dylan Sloan, and works as a collective: Aquilino in Candelaria Yegole (now succeeded by his sons Temo and Mateo), Salomon Rey Rodriguez ('Tio Rey') in Sola de Vega, Emigdio Jarquin Ramirez and Joel Barriga. Each maestro works distinct agave varieties under their own production style.
Shop producerMazahua artisans in Santa Maria Canchesda hand-paint every Clase Azul decanter. The brand was launched in 1997 by Arturo Lomeli, then a 23-year-old Guadalajara bar owner, who built it around traditional Mexican craftsmanship as much as the tequila itself. Agave comes from Jalisco volcanic soils.
Shop producerOn the slopes of the Tequila Volcano outside the town of Tequila, La Cofradia has run since 1970 as a family-owned distillery. It produces its own brand and also serves as the contract-distillation site for several third-party tequila brands, including Casa Noble and Clase Azul. The signature is hand-painted ceramic decanters; the distillery hosts the on-site Museo de Sitio del Tequila and La Taberna del Cofrade restaurant.
Shop producerThe Fonseca family farmed agave in the Atotonilco Highlands of Jalisco for around 140 years before they ever ran a still themselves, supplying agave to other distillers. In the 1970s they acquired the century-old La Tequileña distillery (NOM 1146) in Tequila town and began producing under their own brand: Don Fulano. The family traces back to a Portuguese immigrant.
Shop producerSilver-filtered proofing water is Rooster Rojo's signature trick, a method the producer claims as a tequila first. The 100% blue Weber agave tequila is distilled at Fabrica de Tequilas Finos in Jalisco. The range covers Blanco, Reposado, Anejo and a Smoked expression.
Shop producerDomingo Mezcal works across multiple Mexican states rather than a single village. The label collaborates with maestros mezcaleros in Durango, Michoacan and Guerrero to bottle ancestral and artisanal mezcal from local agave varieties.
Shop producerBright, lighter-smoke espadin done for cocktail builds without losing cooked agave. Mezcal Amores works with espadin from Oaxaca, and Verde Momento is the bottle to reach for when you want mezcal that still tastes like agave under the smoke.
Shop producerWeber Azul gives clean citrus; espadÃn opens the mezcal door; tobalá and tepeztate are rare-agave benchmarks. The species tells you more than the brand.
Tequila keeps the clean Jalisco line; mezcal opens up smoke, roast, village detail. They share a family, not a flavour.
A Margarita bottle, a neat sipper, and a mezcal for a Paloma should not be the same wallet. Different agaves earn different glassware.
Six bottles that cover the range — Margarita pour, cellar reposado, ceramic gift bottle, single-palenque mezcal, wild tobalá, organic espadÃn for cocktails.
Don Fulano
Estate-grown highland agave, unaged. Bright citrus, cooked piña, soft white pepper. The benchmark Blanco.
Don Fulano
8 months in French oak. Light gold, soft caramel, vanilla, baking spice over agave core.
Clase Azul
Highland organic agave, 8 months American oak. Hand-painted ceramic. The gift bottle.
Mezcal Vago
Single-palenque espadÃn from Candelaria Yegolé. Bright agave, faint pit smoke, citrus oils, river stone.
Mezcal Vago
Wild Agave potatorum, 12+ years to maturity. Floral, fruity, mineral, lightly waxy. Meditation pour.
Amores
USDA/EU organic-certified espadÃn, light-smoke. Fresh, vegetal, soft. The cocktail mezcal.