Allocated & Rare Spirits

The underground baking process produces sweet notes of peanut, brown sugar, honey, ash, wood and chocolate. The fermentation process using stone piles and red oak, contribute to notes of ripened fruit.

This is a mezcal that commands your full attention with a rollercoaster of aromas and flavors, most of them on the fruity side, some natural and some artificial flavors. On the nose, cactus pear, aloe vera, durian, cotton candy,... Read More

Maturing at 13 -15 years, Sierrudo is a subvarietal of Agave americana, meaning that it’s closely related to Arroqueno and Coyote. Sierrudo is a special release for El Jolgorio. Offered in a distinctive black glass reminiscent... Read More

Beverage Testing Institute 94 Points Clear color. Aromas of sweet tea, gunpowder, grilled green apple, rubber, bacon, orange peel, and pineapple chutney with a supple, crisp, dry medium body and a warming, interesting, long latex... Read More

Wine Enthusiast 91 Points A brisk aroma mixes dried oregano, bell pepper, juicy lemon, a hint of rubber. The palate leads with rubber and graphite notes, followed by lemon and then pepper. A vegetal midpalate emerges in tones... Read More

Beverage Testing Institute 91 Points Clear color. Aromas of spiced peaches and mango pickle with a silky, vibrant, dryish light-to-medium body and a peppery, intricate, long cumin, guajillo pepper, cilantro, and petrol finish.... Read More

Beverage Testing Institute 91 Points Clear color. Aromas of clay, sunbaked berries, allspice, cumin, and brown sugar with a velvety, vibrant, dry medium body and a warming, subtle, long lime zest, olives, vegetable ash, and slate... Read More

Bell peppers and fresh leather on the nose are bolstered on the palate by the creamy lactic notes for which Salmiana is famous, and a racy edge the that reminds us it was distilled using sharp, light pulque. The finish brings... Read More