Ilegal Reposado Mezcal, 70cl, 40% ABV

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Artesanal: The term "artesanal" is defined by the Mexican government and refers to a specific production style. Mezcaleros distill in copper stills and use stone wheels pulled by animals to crush the roasted agave. This cookie is set by Rubicon Project to control synchronization of user identification and exchange of user data between various ad services. Gracias a Díos Espadín: This Oaxacan mezcal made purely from espadín agave has a strong, ethanol-forward scent, but tastes like sweet, cooked agave with a dash of spice. The insights I’ve gained aren’t just from books or hearsay; they are the result of hands-on experience, countless tastings, and an enduring passion for these spirits. The resulting product is the Espadín, a fantastic entry-level mezcal with balanced notes of freshly-cut grass, honey, and citrus on the nose as well as cooked and green agave on the palate. To make its Pechuga, the maestros distill the mezcal a third time with a turkey breast, fruits, and spices. The sweet, warm mezcal offers aromas of orange peel and pumpkin and notes of tropical fruits, roasted almonds, and maple.

Whether you’re a seasoned enthusiast or just dipping your toes into this world, I invite you to join me as we explore the fascinating realm of these legendary spirits. Ilegal was founded in 2006 by John Rexer, who spent years working with small Oaxaca-based distillers to make mezcal for his bar in Guatemala.

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Mezcal should always be served at room temperature to appreciate the nuanced aromatics, and in small sips ( not slammed). A little water in between sips helps to cleanse the palate (and, you know, may heed any headaches the next morning... though don’t take our word for it). How we test mezcal Ancestral: Strict rules define ancestral mezcals, meant to preserve traditional production methods. To be considered ancestral, the agave must be roasted in underground pits and crushed by hand. The mezcal must also use open-air fermentation with wild yeast and be distilled using clay or wooden stills. My journey has seen me as an owner of sophisticated bars and renowned liquor shops, and even as a Mezcal distiller, honing the craft from scratch.

This campaign resonated with those who opposed the political figure, contributing to Ilegal Mezcal’s growing prominence. I’m J Highland, and for over 30 years, I’ve been deeply immersed in the captivating world of Tequila, Mezcal, and other agave spirits. The Producer Ensemble: This artesanal mezcal is distilled from a combination of cuishe and espadín agave. It has a bit of funk to its aroma — think a slight hint of parmesan cheese or buttered popcorn. The finish is sweet, like cooked agave syrup with a hint of baking spice.

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Between now and 2027, the agave spirits sector is predicted to become the sixth-largest category globally. Its NYC headquarters also doubles as an art gallery where it hosts a curated quarterly series supporting independent artists. One show, Ilegal Pride, donated a portion of proceeds to LGBTQ youth charities. It’s crafted by hand and hoof. Del Maguey Chichicapa: The Chichicapa from Del Maguey is one of the most well-known and popular mezcals outside of Mexico. This espadín mezcal is nuanced and sweet with citrus notes and just a hint of smoke. Ilegal Mezcal is produced in Oaxaca, Mexico. The brand launched out of a Guatemala bar, Café No Sé, as the pet project of an American expat, John Rexer. It is currently headquartered in NYC. The brand has also been certified as an artisanal mezcal by trade body the Consejo Regulador del Mezcal (CRM).