{"title":"Mezcal \u0026 Tequila","description":null,"products":[{"product_id":"la-gritona-reposado-tequila","title":"La Gritona Reposado Tequila","description":"\u003cp\u003eLa Gritona Reposado Tequila is a rested tequila from the Jalisco highlands made entirely by a small team of local women.\u003c\/p\u003e\n\u003cp\u003eThe name means the screamer, which suits a project part-owned by Los Angeles punk guitarist Andy Coronado. The tequila itself is made by Melly Cárdenas at her small distillery in Valle de Guadalupe, high in Jalisco, one of very few women working as a master distiller in Mexico and backed by a team staffed entirely by local women. She works with Blue Weber agave of nine to ten years grown in the iron-rich red soil of the highlands, steam-cooks it for 24 hours in a single thick-walled earthen oven, rests it another 24 hours before crushing, then ferments naturally in open steel vats for six to nine days at whatever pace the wild yeasts and the weather dictate. Double distillation follows, all under her own roof.\u003c\/p\u003e\n\u003cp\u003ePale for a reposado and refreshingly free of the vanilla and dulce de leche notes that mask commercial versions, with honest roasted agave, black pepper and a dry, savoury finish. Sip it neat at room temperature. It makes an exceptional Margarita or Paloma.\u003c\/p\u003e","brand":"DiVino.com.au","offers":[{"title":"Tequila \/ Jalisco \/ La Gritona","offer_id":44288145457211,"sku":"16802-700","price":121.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0823\/1483\/files\/16802-700.png?v=1790124519"},{"product_id":"la-gritona-reposado-tequila-375ml","title":"La Gritona Reposado Tequila 375ml","description":"\u003cp\u003eLa Gritona Reposado Tequila 375ml is a half-size bottle of small-batch reposado from the highlands of Jalisco.\u003c\/p\u003e\n\u003cp\u003e\"It's tequila like our grandparents drank,\" says Melly Cárdenas, and the style bears her out: light in colour, low on sweetness, with none of the chocolate and vanilla flavours that cover up so many commercial reposados. She has twenty years of production behind her, runs her Valle de Guadalupe distillery with an all-women local team, and shares her business partner Andy Coronado's taste for doing things unconventionally. Mature Blue Weber agave from the region's iron-rich red soil is steam-cooked for a full day in a thick-walled earthen oven, rested, crushed, fermented on wild yeasts in open steel vats, then double distilled. The recycled glass bottles vary in shade from one to the next.\u003c\/p\u003e\n\u003cp\u003eRoasted agave, cracked pepper, citrus peel and a clean mineral finish, with the oak sitting well back. Neat in a copita is the best way to read it, or build a Margarita with fresh lime and no sugar at all.\u003c\/p\u003e","brand":"DiVino.com.au","offers":[{"title":"Tequila \/ Jalisco \/ La Gritona","offer_id":44288145719355,"sku":"16802-375","price":61.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0823\/1483\/files\/16802-375.png?v=1790124520"},{"product_id":"madre-mezcal-ensamble","title":"Madre Mezcal Ensamble","description":"\u003cp\u003eMadre Mezcal Ensamble is an Oaxacan mezcal blending cultivated Espadin with rare wild Cuishe agave.\u003c\/p\u003e\n\u003cp\u003eMost of the blend is made by Jose Ines Garcia Morales and his family at their palenque in San Dionisio, with a portion of Cuishe coming from the Vazquez family in Miahuatlan. Cuishe belongs to the slow-ripening Karwinskii group, alongside Cirial and Tobasiche, and accounts for only one or two per cent of the agave used for mezcal. Its pina is long and thin, and unusually the stalk is harvested and roasted along with it, part of why Karwinskii mezcals carry such firm structure. Wild agave is a finite thing, so Madre puts two plants back for every one cut. Each small batch goes into recycled glass and is numbered by hand.\u003c\/p\u003e\n\u003cp\u003eSweet roasted agave from the Espadin, herbal and faintly tropical lift from the Cuishe, and smoke that stays in the background. Sip it neat at room temperature from a copita, or build it into a negroni or a paloma where the earthiness holds up against bitterness and citrus.\u003c\/p\u003e","brand":"DiVino.com.au","offers":[{"title":"Mezcal \/ Oaxaca \/ Madre Mezcal","offer_id":44288181305403,"sku":"20816-700","price":129.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0823\/1483\/files\/20816-700.png?v=1790124385"},{"product_id":"madre-mezcal-ensamble-750","title":"Madre Mezcal Ensamble","description":"\u003cp\u003eMadre Mezcal Ensamble is the house blend of Espadin and wild Cuishe agave, made in Oaxaca.\u003c\/p\u003e\n\u003cp\u003eCuishe is the point of difference. A member of the slow-ripening Karwinskii family, it has a dense core and very little water in it, which gives mezcal a faintly tropical, earthy cast. The long narrow pina presents more surface area to the fire, and because the stalk roasts along with it, the spirit comes out with more structure than Espadin alone would give. The bulk of the blend is distilled by the Garcia Morales family at San Dionisio, with Cuishe from the Vazquez palenque in Miahuatlan. The intention is a mezcal that suits a first-timer and still holds the interest of someone who drinks it often.\u003c\/p\u003e\n\u003cp\u003eSage, wet minerals and a sweet earthy core, with the smoke pulled right back. The finish is clean and long. Serve neat at room temperature with orange and sal de gusano, or use it as the base of a mezcal margarita.\u003c\/p\u003e","brand":"DiVino.com.au","offers":[{"title":"Mezcal \/ Oaxaca \/ Madre Mezcal","offer_id":44288181436475,"sku":"20816-750","price":132.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0823\/1483\/files\/20816-750.png?v=1790124385"},{"product_id":"madre-mezcal-ensamble-200ml","title":"Madre Mezcal Ensamble 200ml","description":"\u003cp\u003eMadre Mezcal Ensamble in a 200ml bottle is a blend of Espadin and rare wild Cuishe agave from Oaxaca.\u003c\/p\u003e\n\u003cp\u003eCuishe makes up only a small share of all agave distilled for mezcal, and because it is wild, every harvest is a withdrawal from a finite stock. Madre puts two plants back in the ground for every one taken. The Cuishe comes from the Vazquez palenque in Miahuatlan, while the larger part of the blend is made by Jose Ines Garcia Morales and his family at San Dionisio. Belonging to the slow-ripening Karwinskii group, Cuishe has a dense core and low water content, and its long pina is roasted with the stalk still attached, a habit that lends firmness to the finished spirit.\u003c\/p\u003e\n\u003cp\u003eA small format that suits a trial run or a weekend away. Sweet agave, herbs and a thread of smoke, clean through the finish. Drink it neat at room temperature, or stretch it over ice with soda and a squeeze of grapefruit.\u003c\/p\u003e","brand":"DiVino.com.au","offers":[{"title":"Mezcal \/ Oaxaca \/ Madre Mezcal","offer_id":44288181633083,"sku":"20816-200","price":52.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0823\/1483\/files\/20816-200.png?v=1790124391"},{"product_id":"madre-mezcal-espadin","title":"Madre Mezcal Espadin","description":"\u003cp\u003eMadre Mezcal Espadin is a varietal Oaxacan mezcal made entirely from cultivated Espadin agave.\u003c\/p\u003e\n\u003cp\u003eAgave is drawn from several villages across Oaxaca, each chosen for the way its site reads in the finished spirit, then the mezcals are blended so the full range of Espadin comes through. The core comes from Carlos Blas's palenque in Matatlan, where his family has been making mezcal since the 1930s; he works with a number of growers nearby and runs the distillery along lines that have held in the district for generations. Madre pays up for ripe, high-quality agave wherever it is sourced, which is most of the battle with Espadin. The bottle itself is recycled glass.\u003c\/p\u003e\n\u003cp\u003eHerbal and citrus-inflected, with a succulent, mouth-filling palate and a delicately smoky, earth-scented finish. It sips well on its own at room temperature, and it lifts any tequila cocktail you care to rebuild, a mezcal margarita or a Tommy's most of all.\u003c\/p\u003e","brand":"DiVino.com.au","offers":[{"title":"Mezcal \/ Oaxaca \/ Madre Mezcal","offer_id":44288181796923,"sku":"20815-700","price":118.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0823\/1483\/files\/20815-700.png?v=1790124385"},{"product_id":"madre-mezcal-espadin-750","title":"Madre Mezcal Espadin","description":"\u003cp\u003eMadre Mezcal Espadin is a single-variety mezcal from Oaxaca, made for sipping and for mixing.\u003c\/p\u003e\n\u003cp\u003eEspadin is the workhorse of Oaxaca, cultivated, reliable and maturing in six to eight years, and it carries more range than its ubiquity suggests. That range is the point of this bottling: mezcals from a spread of villages are blended so no single site dominates, the heart of it coming from Carlos Blas in Matatlan, whose family began distilling in the 1930s. Blas buys from growers around him and works the traditional way, honouring methods that have been practised in the district for centuries. Only the ripest agave makes the cut, and the spirit goes into recycled glass.\u003c\/p\u003e\n\u003cp\u003eOn the palate it is smooth without being soft, with green herbs, lime peel and a long earthy smoke underneath. Neat in a copita is the honest way to drink it. Otherwise pour it into a paloma, or over ice with grapefruit soda and salt.\u003c\/p\u003e","brand":"DiVino.com.au","offers":[{"title":"Mezcal \/ Oaxaca \/ Madre Mezcal","offer_id":44288181927995,"sku":"20815-750","price":116.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0823\/1483\/files\/20815-750.png?v=1790124384"},{"product_id":"madre-mezcal-tequila","title":"Madre Mezcal Tequila","description":"\u003cp\u003eMadre Tequila is an undiluted, unfiltered blanco tequila made from highland blue weber agave in Jalisco.\u003c\/p\u003e\n\u003cp\u003eSan Julian, in the Jalisco highlands, is where this is made, at the Padilla palenque, one of a small number of family operations still committed to additive-free tequila made the old way. The agave comes from a single estate in Los Altos at around 2,250 metres, high enough that the plants struggle, which is exactly where the sweetness and complexity come from. Harvest waits for enrocimiento, the reddish tinge in the leaves that signals near-full ripeness. Pinas are roasted in clay brick ovens and distilled with mineral-rich well water drawn from close to 1,500 feet down. Three ingredients only: agave, natural yeast and water.\u003c\/p\u003e\n\u003cp\u003eAt 48 per cent it keeps a velvety weight most tequilas lose to dilution, with raw agave and citrus on the nose turning to caramelised agave and earthy minerality. Sip it neat at room temperature, or let it carry a margarita or a highball without disappearing.\u003c\/p\u003e","brand":"DiVino.com.au","offers":[{"title":"Mezcal \/ Oaxaca \/ Madre Mezcal","offer_id":44288182059067,"sku":"24657-700","price":135.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0823\/1483\/files\/24657-700.png?v=1790123232"},{"product_id":"madre-mezcal-tequila-200ml","title":"Madre Mezcal Tequila 200ml","description":"\u003cp\u003eMadre Tequila in a 200ml bottle is an additive-free blanco tequila from the Jalisco highlands.\u003c\/p\u003e\n\u003cp\u003eMost tequila reaches the shelf diluted to 38 or 40 per cent and tidied up with glycerine or sweeteners; this one arrives undiluted and unfiltered, made of nothing but ripe blue weber agave, wild yeast and well water filtered through volcanic rock. The Padilla family distils it at San Julian in Los Altos, taking agave from a single estate at roughly 2,250 metres and cutting it only once the leaves show enrocimiento. Roasting happens in clay brick ovens, and the water comes from a well sunk nearly 1,500 feet into the rock. The small bottle is a fair way to meet it.\u003c\/p\u003e\n\u003cp\u003eExpect a full, sweet agave character with citrus lift and a mineral, faintly earthy finish, and a texture that stays velvety at 48 per cent. Neat and unchilled shows it best. In a cocktail it holds its shape in a margarita or a tequila and soda.\u003c\/p\u003e","brand":"DiVino.com.au","offers":[{"title":"Mezcal \/ Oaxaca \/ Madre Mezcal","offer_id":44288182222907,"sku":"24657-200","price":51.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0823\/1483\/files\/24657-200.png?v=1790123236"},{"product_id":"mezcal-union-uno-joven","title":"Mezcal Unión Uno Joven","description":"\u003cp\u003eMezcal Union Uno Joven is an Oaxacan mezcal blending cultivated Espadin with a small portion of wild Cirial agave.\u003c\/p\u003e\n\u003cp\u003eMost of the agave comes from around San Baltazar Guelavila in Oaxaca. Espadin is planted right across the region and forms the backbone of nearly every mezcal on the shelf, maturing in six to eight years; Cirial takes fourteen, which is why it appears only as a small share of the blend. What it brings is mineral and herbaceous lift, and Alejandro at Union reckons it balances the sweet, fruity side of Espadin. This is the house's core bottling, made to be poured freely and mixed without apology, and priced so that you can.\u003c\/p\u003e\n\u003cp\u003eSweet citrus and panna cotta give way to roasted tropical fruit, a little salinity and a twist of green herbs, with smoke that is present without shouting. Pour it neat at room temperature, or mix it into a paloma, a mezcal negroni, or simply soda and lime.\u003c\/p\u003e","brand":"DiVino.com.au","offers":[{"title":"Mezcal \/ Oaxaca \/ Mezcal Union","offer_id":44288192249915,"sku":"19244-700","price":106.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0823\/1483\/files\/19244-700.png?v=1790124458"},{"product_id":"quiquiriqui-destilado-con-mole","title":"Quiquiriqui Destilado con Mole","description":"\u003cp\u003eQuiquiriqui Destilado con Mole is a vegetarian pechuga-style mezcal redistilled with a traditional Oaxacan mole paste.\u003c\/p\u003e\n\u003cp\u003ePechuga mezcal is normally made by redistilling a finished spirit with fruits, grains, nuts and a piece of raw protein, usually a chicken breast, suspended above the still to cook in the rising vapours. It is a bottling for feast days, made in countless local versions and rarely seen far from home. This one swaps the poultry for a homemade mole, built to the Méndez family recipe: ancho and guajillo chillies, sesame, almonds and peanuts, garlic, onion, raisins, banana and cacao. Carlos Méndez makes it at his palenque in Santiago Matatlán using the house Espadin agave as the base; the paste goes in after the second distillation, infuses for a fortnight, then the spirit is distilled a third time.\u003c\/p\u003e\n\u003cp\u003eRoasted agave sweetness, Matatlán herbs, earth, leather and white chocolate with smoke drifting through. The palate runs to complex spice, roasted nuts and a long, nutty finish of cacao and pepper. Sip it neat at room temperature from a copita; it also builds a serious Oaxacan old fashioned.\u003c\/p\u003e","brand":"DiVino.com.au","offers":[{"title":"Mezcal \/ Oaxaca \/ Quiquiriqui","offer_id":44288247267387,"sku":"16133-700","price":157.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0823\/1483\/files\/16133-700.png?v=1790124513"},{"product_id":"quiquiriqui-ensamble-47","title":"Quiquiriqui Ensamble 47","description":"\u003cp\u003eQuiquiriqui Ensamble 47 is a blend of three agave mezcals from three different parts of Oaxaca.\u003c\/p\u003e\n\u003cp\u003eAn ensamble means the components are distilled separately and then married, and here the three are used in equal measure. Espadin comes from Carlos Méndez in Santiago Matatlán. The wild Cuishe is the work of mezcalera Isabel Rios at El Sitio del Palmar, and the Tepeztate comes from Orlando Altamirano in Zoquitlán. All three follow the same traditional path: agave roasted in underground pits, then crushed, fermented and distilled to the same specification before the master distiller brings the batches together to the house recipe. The blend then rests a fortnight before bottling, which lets the three spirits settle into one another.\u003c\/p\u003e\n\u003cp\u003eLayered and balanced, with roasted agave and earth from the Espadin, green herbal snap from the Cuishe and floral, mineral lift from the Tepeztate. Serve neat at room temperature in a copita, with a little water on the side. It also holds its shape in a Negroni built with mezcal.\u003c\/p\u003e","brand":"DiVino.com.au","offers":[{"title":"Mezcal \/ Oaxaca \/ Quiquiriqui","offer_id":44288247431227,"sku":"20539-700","price":179.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0823\/1483\/files\/20539-700.png?v=1790124391"},{"product_id":"quiquiriqui-espadin-mezcal","title":"Quiquiriqui Espadin Mezcal","description":"\u003cp\u003eQuiquiriqui Espadin Mezcal is the house-style Espadin mezcal, bottled at 45 per cent.\u003c\/p\u003e\n\u003cp\u003eSantiago Matatlán calls itself the world capital of mezcal, and this comes from Carlos Méndez, whose family has been distilling there for six generations. Espadin is the workhorse agave of Oaxaca, cultivated and reliable, and in Matatlán it takes on a juicy, peppery signature. The piñas are pit-roasted over wood and stone, crushed, fermented with ambient yeasts and distilled twice, with nothing added afterwards. The bottling strength matters: at 45 per cent there is more succulence here, and more smoke, than in the house pours that sit nearer 40 and lose their shape the moment they meet ice or citrus.\u003c\/p\u003e\n\u003cp\u003eToffee apple, cocoa butter and citrus with a briny edge, the palate smooth and mouth-filling and the finish juicy and peppery. Clean enough to sip neat from a copita at room temperature, with a wedge of orange and a pinch of sal de gusano. It also makes an excellent margarita or paloma.\u003c\/p\u003e","brand":"DiVino.com.au","offers":[{"title":"Mezcal \/ Oaxaca \/ Quiquiriqui","offer_id":44288247627835,"sku":"15511-700","price":113.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0823\/1483\/files\/15511-700.png?v=1790124517"},{"product_id":"quiquiriqui-madrecuishe","title":"Quiquiriqui Madrecuishe","description":"\u003cp\u003eQuiquiriqui Madrecuishe is a single-agave mezcal made from wild and semi-wild Madrecuishe in Oaxaca.\u003c\/p\u003e\n\u003cp\u003eMadrecuishe belongs to the Karwinskii family alongside Cuishe, Cirial and Tobasiche, and grows mostly in the drier parts of Oaxaca, taking a tall cylindrical shape and needing fourteen to sixteen years before it is ready. Its core is dense and low in water, and the long, thin piña gives the roast plenty of surface area to work on, which is where the earthy tone comes from. Natalio Vázquez makes this at his palenque in El Palmar, drawing on plantings in Sitio El Palmar, in San Luis Amatlán and in the Miahuatlán district. Semi-wild means wild seed sown into community or private land and then left alone to grow as it would on the hillside. Ten seeds are resown for every plant harvested.\u003c\/p\u003e\n\u003cp\u003eBright and intense, with brine, dusky earth and a little vanilla, then gentle smoke, zesty citrus, flowers and roasted agave fibre. It finishes silky, dried-herb-like, with a clean mineral edge. Sip it neat at room temperature in a copita; this one is too distinctive to mix away.\u003c\/p\u003e","brand":"DiVino.com.au","offers":[{"title":"Mezcal \/ Oaxaca \/ Quiquiriqui","offer_id":44288247889979,"sku":"16131-700","price":176.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0823\/1483\/files\/16131-700.png?v=1790124517"},{"product_id":"quiquiriqui-mexicano","title":"Quiquiriqui Mexicano","description":"\u003cp\u003eQuiquiriqui Mexicano is a mezcal distilled from wild and semi-wild Mexicano agave in Santiago Matatlán.\u003c\/p\u003e\n\u003cp\u003eAgave Mexicano is called Dobadaan in Zapotec in some districts, and grows from Sonora down to Oaxaca, mostly in the foothills. Nobody has counted them properly, but there are thought to be seven or more sub-varieties, among them Penca Larga, Penca Corta, Liso, Chontal and Amarillo Grande, and each gives a different character in the still, much as grape varieties do in wine. The plants used here are around ten years old, wild and semi-wild, grown within an hour of the palenque. Carlos Méndez, the sixth-generation mezcalero behind the house Espadin, distils it. He also collects wild seed from the hills, raises the seedlings under cover and returns them to the wild.\u003c\/p\u003e\n\u003cp\u003eHerbal and mineral, with green agave, citrus peel, wet stone and only a whisper of smoke. Serve it neat at room temperature in a copita and give it a few minutes in the glass. Good beside grilled fish, ceviche or roasted vegetables, and a fine base for a mezcal sour.\u003c\/p\u003e","brand":"DiVino.com.au","offers":[{"title":"Mezcal \/ Oaxaca \/ Quiquiriqui","offer_id":44288248021051,"sku":"16132-700","price":163.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0823\/1483\/files\/16132-700.png?v=1790124516"},{"product_id":"quiquiriqui-tepeztate","title":"Quiquiriqui Tepeztate","description":"\u003cp\u003eQuiquiriqui Tepeztate is a seasonal mezcal made from wild Tepeztate agave harvested in Oaxaca.\u003c\/p\u003e\n\u003cp\u003eTepeztate is the one everybody wants and few can get. Part of the Marmorata family, it grows wild across Oaxaca with wide, twisted leaves and no discernible order to its shape, and somehow does best clinging to steep rocky cliffs, which makes finding and cutting it genuinely difficult. In the wild it can take thirty years to mature. Orlando Altamirano made this one in Zoquitlán by fully traditional means: mature agave pit-roasted, crushed with a tahona, fermented wild in wooden vats and double-distilled in alembic stills. Availability is seasonal, and small.\u003c\/p\u003e\n\u003cp\u003eThe most reserved and most aromatically complex of the range, with floral intensity, sweet metallic notes and lingering fruit. The palate is bolder, with cured meat characters and buttery sweetness ahead of a ferrous zing and delicate wood smoke, the texture slippery and the finish full of mineral. Sip neat, room temperature, nothing added.\u003c\/p\u003e","brand":"DiVino.com.au","offers":[{"title":"Mezcal \/ Oaxaca \/ Quiquiriqui","offer_id":44288248709179,"sku":"20538-700","price":198.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0823\/1483\/files\/20538-700.png?v=1790124390"}],"url":"https:\/\/www.divino.com.au\/collections\/mezcal-tequila.oembed","provider":"DiVino.com.au","version":"1.0","type":"link"}