Agave Spirits Menu and 101
Marcus Guiliano is not only an expert on mezcal and tequila, but he is also a passionate advocate for these popular Mexican spirits. Throughout his career, Guiliano has worked to promote and raise awareness of the rich histories and cultural significance of mezcal and tequila, as well as the traditional methods and techniques that are used to produce them.
One of the ways in which Guiliano has worked to promote mezcal and tequila is through his restaurant, Aroma Thyme Bistro, which is known for its extensive selection of high-quality, artisanal spirits. Guiliano has dedicated himself to seeking out and sourcing unique and authentic mezcals and tequilas from small, independent producers, and he has worked to educate his staff and customers about the different flavors and aromas of these spirits.
In addition to his work at his restaurant, Guiliano has also been active in the wider industry, collaborating with other professionals and organizations to promote and celebrate the diversity and versatility of mezcal and tequila. He has participated in events and festivals, giving talks and conducting tastings and seminars, and he has also been involved in initiatives to support and sustain the traditional methods of production for these spirits.
Overall, Marcus Guiliano is a dedicated and passionate advocate for mezcal and tequila, and his efforts to promote and celebrate these spirits have helped to raise their profile and appreciation among consumers and industry professionals alike.
One of the ways in which Guiliano has worked to promote mezcal and tequila is through his restaurant, Aroma Thyme Bistro, which is known for its extensive selection of high-quality, artisanal spirits. Guiliano has dedicated himself to seeking out and sourcing unique and authentic mezcals and tequilas from small, independent producers, and he has worked to educate his staff and customers about the different flavors and aromas of these spirits.
In addition to his work at his restaurant, Guiliano has also been active in the wider industry, collaborating with other professionals and organizations to promote and celebrate the diversity and versatility of mezcal and tequila. He has participated in events and festivals, giving talks and conducting tastings and seminars, and he has also been involved in initiatives to support and sustain the traditional methods of production for these spirits.
Overall, Marcus Guiliano is a dedicated and passionate advocate for mezcal and tequila, and his efforts to promote and celebrate these spirits have helped to raise their profile and appreciation among consumers and industry professionals alike.
Because there is some much to learn about these little known agave spirits we have created some videos to help your journey. Enjoy
Chef Marcus Guiliano
Chef Marcus Guiliano
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Welcome to our Agave Spirits Menu featuring
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Agave Spirits of Mexico
Mexico is known for Tequila, but did you know that there is far more to Mexico than Tequila. There is a whole new world to discover in agave-based spirits from Mexico. And they have already passed whiskey in sales as of 2022. And they are on track to surpass vodka by the end of 2023.
But what else is there in Mexico besides Tequila? Well, there are at least five agave spirits in Mexico. Mezcal is the most popular. And then super rare spirits like Raicilla and Bacanora. In fact, some of these spirits have only been legal for just over a decade, but have hundreds of years of history
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The neat thing about some of these other spirits is they never went thru industrialization like Tequila. Lots of them are still made in a family's back yard by master distillers for many generations. Many use hand methods and are produced in very small quantities.
We have also dedicated a section to “other” spirits of Mexico on this list. These can be anything like the mango brandy made by underground fermentation.
We hope you discover and enjoy the traditions of Mexico.
Mexico is known for Tequila, but did you know that there is far more to Mexico than Tequila. There is a whole new world to discover in agave-based spirits from Mexico. And they have already passed whiskey in sales as of 2022. And they are on track to surpass vodka by the end of 2023.
But what else is there in Mexico besides Tequila? Well, there are at least five agave spirits in Mexico. Mezcal is the most popular. And then super rare spirits like Raicilla and Bacanora. In fact, some of these spirits have only been legal for just over a decade, but have hundreds of years of history
.
The neat thing about some of these other spirits is they never went thru industrialization like Tequila. Lots of them are still made in a family's back yard by master distillers for many generations. Many use hand methods and are produced in very small quantities.
We have also dedicated a section to “other” spirits of Mexico on this list. These can be anything like the mango brandy made by underground fermentation.
We hope you discover and enjoy the traditions of Mexico.
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TEQUILATequila is a distilled beverage made from the blue agave plant, primarily in the area surrounding the city of Tequila 65 km northwest of Guadalajara, and in the Jaliscan Highlands of the central-western Mexican state of Jalisco.
Blanco/Silver ~ No or Very Little Oak Ghost Tequila, Ghost Pepper Infused-- 1oz: $7 2oz: $14 1921 Tequila, Copper Distilled Blanco-- 1oz: $7 2oz: $14 IXÁ Silver-- 1oz: $7 2oz: $14 Cayeya Blanco-- 1oz: $7 2oz: $14 Los Arango Tequila, Blanco-- 1oz: $7 2oz: $14 Pueblo Viejo Blanco-- 1oz: $5 2oz: $10 Oro De Lidia Tequila-- 1oz: $7 2oz: $14 Siete Leguas, Blanco-- 1oz: $7 2oz: $14 Tequila Ocho, Single Estate Plata-- 1oz: $8 2oz: $16 G4-- 1oz: $9 2oz: $18 Volans Ultra Premium-- 1oz: $9 2oz: $18 Fortaleza, Blanco-- 1oz: $9 2oz: $18 Siembra Valles Blanco-- 1oz: $8 2oz: $16 Siembra Valles Ancestral ~ Still Strenght Wooden Mallet Extracted-- 1oz: $12 2oz: $24 |
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Resopsado ~ 2-11 Months in Oak
Casco Viejo-- 1oz: $5 2oz: $10 Comisario-- 1oz: $8 2oz: $16 Siete Leguas, Reposado-- 1oz: $7 2oz: $14 Tequila Ocho, Single Estate Resopsado-- 1oz: $7 2oz: $14 Oro De Lidia Tequila-- 1oz: $8 2oz: $16 Volans Ultra Premium-- 1oz: $9 2oz: $18 Fortaleza, Reposado-- 1oz: $9 2oz: $18 Cayeya Single Barrel-- 1oz: $14 2oz: $28 Añejo ~ Over 11 Months in Oak 123 Tequila, Tres Estate Bottled Añejo-- 1oz: $8 2oz: $16 Comisario Ultra-- 1oz: $9 2oz: $18 Siempre Añejo-- 1oz: $8 2oz: $16 Oro De Lidia Tequila-- 1oz: $9 2oz: $18 Siete Leguas, Añejo-- 1oz: $8 2oz: $16 San Matias Cristal Anejo Extra-Añejo ~Over 36 Months in Oak Oro De Lidia Tequila --1oz: $10 2oz: $20 Volans Extra Premium --1oz: $15 2oz: $30 |
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SOTOL
Sotol is a distilled spirit of Mexican origin sourced from the family of Asparagaceae a plant that grows in the Chihuahua desert of northern Mexico, New Mexico, Arizona, and west and central Texas
Herodes Artesnal – Dasylirion – Durango --1oz: $6 2oz: $12
Coyote, Alejandro Solís – Dasylirion – Cuencamé, Durango --1oz: $6 2oz: $12
Coyote, Maestro Sotolero Gerardo Ruelas Dasylirion – Aldama Chihuahua --1oz: $6 2oz: $12
Herodes Artesnal – Dasylirion – Durango --1oz: $6 2oz: $12
Coyote, Alejandro Solís – Dasylirion – Cuencamé, Durango --1oz: $6 2oz: $12
Coyote, Maestro Sotolero Gerardo Ruelas Dasylirion – Aldama Chihuahua --1oz: $6 2oz: $12
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BACANORABacanora is an agave-derived liquor made in the Mexican state of Sonora. The distillation of Bacanora was illegal until 1992, being bootlegged by vinateros for many generations.
Kilinga, Bacanora Premium Silvestre Agave angustifolia-- 1oz: $6 2oz: $12 Casa Tres Amigos Santo Cuviso – Agave Angustifolia-- 1oz: $9 2oz: $18 RAICILLARaicilla is a distilled spirit, originating in the southwestern portion of the Mexican state of Jalisco. Like tequila and mezcal, it is a product of the agave plant. Raicilla has only been legal since 2009. It was considered Mexico’s “moonshine”. The producers claimed it was produced from the agave root instead of the agave head and thus not eligible for taxation.
Estancia – Maximiliana-- 1oz: $8 2oz: $16 Estancia Pechuga – Maximiliana-- 1oz: $8 2oz: $16 |
MEZCALMezcal is a distilled alcoholic beverage made from any type of maguey. The word mezcal comes from Nahuatl mexcalli which means "oven-cooked agave"
Peloton de la Muerte Pechuga (vegan) Ancho & Crillo ~ Guerrero-- 1oz: $6 2oz: $12 Granja Nómada, Joven Mezcal Artesanal Espadin ~ Oaxaca-- 1oz: $5 2oz: $10 Herodes Reposado “Pechuga” – Espadin ~ Oaxaca-- 1oz: $7 2oz: $14 Agave de Cortés Francisco Cortes Hernandez – Espadin ~ Oaxaca-- 1oz: $6 2oz: $12 Mezcal Local Pechuga (vegan), Leonel Hernández, Hand Tahona Espadín ~ Oaxaca-- 1oz: $8 2oz: $16 Rompe Corazón Mezcal, Heartbreaker Premium Joven – Espadin ~ Oaxaca-- 1oz: $5 2oz: $10 Rompe Corazón Mezcal, Heartbreaker Premium Reposado – Espadin ~ Oaxaca-- 1oz: $6 2oz: $12 El Jolgorio Tio Pedro Madrecuishe Santiago Matatlan Oaxaca --1oz: $12 2oz: $24 |
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DECLASSIFIED AGAVE “MEZCALES”
These are agave-based spirits that don’t meet any of the official classifications. They are still distilled from agave and most in a traditional method that preserves the local culture.
Gusto Historico, Victor Ramos Destilado -- Bicuixe Y Espadin ~ Miahuatlán, Oaxaca-- 1oz: $7 2oz: $14
Del Que Toma el Cardenal Don Fortunato Santiago Pérez Tobalá ~ Albarradas, Oaxaca-- 1oz: $9 2oz: $18
Chacolo Don Macario Partida – Brocha and Ixtero Amarillo Zapotitlan de Vadillo, Jalisco-- 1oz: $15 2oz: $30
The maguey Brocha is an agave Angustifolia, sub-varietal related to Espadin, and the maguey Ixtero Amarillo is an agave Rhodacantha, sub-varietal related to Mexicano. These agaves are 3-4 year capon. The agave is cooked in an underground oven and milled by hand with axes. Once cooked and milled, the agave is fermented naturally in wooden tinas with mountain spring water. Finally, they are double distilled in a Filipino style still.
Erstwhile 2021 Silveria Garcia Luis & Epifania Gomez Mejia – Tepezate Limited Edition Ancestral – Tepeztate Joven - Oaxaca-- 1oz: $15 2oz: $30
A legacy of the era when Mezcal production was illegal in Oaxaca, this batch of Tepeztate crafted by Silverio García Luis – a 2021 Ancestral Limited Release – rescues a García family tradition that had been forgotten for more than forty years. Don Lencho, Silverio’s father, used a hollowed-out quiote (the flowering stalk of agave plants) instead of a copper turbante, to evade the military that would come and seize his distillation equipment by force.
Gusto Historico, Victor Ramos Destilado -- Bicuixe Y Espadin ~ Miahuatlán, Oaxaca-- 1oz: $7 2oz: $14
Del Que Toma el Cardenal Don Fortunato Santiago Pérez Tobalá ~ Albarradas, Oaxaca-- 1oz: $9 2oz: $18
Chacolo Don Macario Partida – Brocha and Ixtero Amarillo Zapotitlan de Vadillo, Jalisco-- 1oz: $15 2oz: $30
The maguey Brocha is an agave Angustifolia, sub-varietal related to Espadin, and the maguey Ixtero Amarillo is an agave Rhodacantha, sub-varietal related to Mexicano. These agaves are 3-4 year capon. The agave is cooked in an underground oven and milled by hand with axes. Once cooked and milled, the agave is fermented naturally in wooden tinas with mountain spring water. Finally, they are double distilled in a Filipino style still.
Erstwhile 2021 Silveria Garcia Luis & Epifania Gomez Mejia – Tepezate Limited Edition Ancestral – Tepeztate Joven - Oaxaca-- 1oz: $15 2oz: $30
A legacy of the era when Mezcal production was illegal in Oaxaca, this batch of Tepeztate crafted by Silverio García Luis – a 2021 Ancestral Limited Release – rescues a García family tradition that had been forgotten for more than forty years. Don Lencho, Silverio’s father, used a hollowed-out quiote (the flowering stalk of agave plants) instead of a copper turbante, to evade the military that would come and seize his distillation equipment by force.
LALOCURA
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Lalocura is made by Eduardo “Lalo” Angeles in Santa Catarina Minas. Known widely for his expertise in clay-pot distillation, Lalo cuts no corners when making his mezcal. The agave are cooked in an underground stone horno with Encino wood, mashed by hand using mallets, fermented with natural open air yeasts for 12 days, and then double distilled in a small clay pot still.
Tobalo Chino -- Eduardo “Lalo” Angeles-- 1oz: $15 2oz: $30 Tobalo -- Eduardo “Lalo” Angeles-- 1oz: $15 2oz: $30 Cuishe -- Eduardo “Lalo” Angeles-- 1oz: $15 2oz: $30 |
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MAGUEY MELATE
Maguey Melate was founded on two ideas: 1) Artisanal agave spirits are amazing and should be shared with the world, and 2) The faster-cheaper economy is a harmful force for people, the environment, and now agave spirits. They believe if mezcal (and agave spirits) can be understood and appreciated at its full potential, people will show their preference for quality artisanal mezcal that is sustainably and fairly sourced. By raising consumer consciousness on the origins of mezcal and educating enthusiasts on matters of quality and character, informed people will be empowered to ensure the future of mezcal. To do this, they’re reaching a large audience with an impactful message: KEEP MEZCAL ARTISANAL!
Mexicano 2012 – Semei Garcia Ramos Barril ~ Santa Maria La Pila, Oaxaca-- 1oz: $15 2oz: $30
Arroqueño 2014 – Semei Garcia Ramos ~ Santa Maria La Pila, Oaxaca-- 1oz: $12 2oz: $24
Barril – Semei Garcia Ramos Barril ~ Santa Maria La Pila, Oaxaca-- 1oz: $15 2oz: $30
Madrecuishe - German Manzano Martinez ~ Zoquitlan, Oaxaca-- 1oz: $12 2oz: $24
Papalometl (aka Tobala) – Jose Erubiel Mota Matrinez ~ Zapotitlán Lagunas, Oaxaca-- 1oz: $12 2oz: $24
Tobaziche – Felix Angeles Arellanes Santa Catarina Minas, Oaxaca-- 1oz: $15 2oz: $30
Tobasiche & Barril – Gregorio Hernandez Lopez ~ La Compania, Oaxaca-- 1oz: $15 2oz: $30
Tobasiche & Madrecuishe, Rosario Ángeles Vásquez ~ Santa Catarina Minas, Oaxaca-- 1oz: $12 2oz: $24
Arroqueño 2014 – Semei Garcia Ramos ~ Santa Maria La Pila, Oaxaca-- 1oz: $12 2oz: $24
Barril – Semei Garcia Ramos Barril ~ Santa Maria La Pila, Oaxaca-- 1oz: $15 2oz: $30
Madrecuishe - German Manzano Martinez ~ Zoquitlan, Oaxaca-- 1oz: $12 2oz: $24
Papalometl (aka Tobala) – Jose Erubiel Mota Matrinez ~ Zapotitlán Lagunas, Oaxaca-- 1oz: $12 2oz: $24
Tobaziche – Felix Angeles Arellanes Santa Catarina Minas, Oaxaca-- 1oz: $15 2oz: $30
Tobasiche & Barril – Gregorio Hernandez Lopez ~ La Compania, Oaxaca-- 1oz: $15 2oz: $30
Tobasiche & Madrecuishe, Rosario Ángeles Vásquez ~ Santa Catarina Minas, Oaxaca-- 1oz: $12 2oz: $24
MEZONTE
Mezonte is a noprofit organization that promotes, supports, and preserves the production and practices of traditional agave spirits. Mezonte’s main objective is to create awareness of the cultural and biological value that these spirits represent. They feature agave spirits from all over Mexico, with an emphasis on Jalisco and Michoacán. Their producers make mezcal, raicilla, barranca, tuxca, sikua, or any other name used for distilled agave in this region. When Mezonte buys a batch from a producer, they only buy 60% of the batch because they want the community and the culture of the community to continue to consume and enjoy as they have for hundreds of years.
Mezonte, Hildegardo “Japo” Joya – Maguey Amarillo-- 1oz: $15 2oz: $30
Mezonte, Hildegardo “Japo” Joya – Maguey Amarillo-- 1oz: $15 2oz: $30
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Mezonte, Jorge Perez Inaequidens ~ Michoacán-- 1oz: $20 2oz: $40
Mezonte Michoacan is made with maguey Alto (agave Inaequidens) in Rio de Parras, Querendaro, Michoacan. The agave are cooked in a shallow brick oven (if you dig too deep, you hit water), fermented in brick with about 6 liters of pulque, and distilled in a hollowed-out tree trunk that has a copper top. This is made by master distiller Jorge Perez. The first batch imported into the US was produced in 2018 at just 285 liters. Mezonte, Lorenzo Virgen Chancuellar, Jalisco-- 1oz: $18 2oz: $36 Virgin Lorenzo used Ixtero Amarillo, Cimarrón, Cimarrón Prieto, and Cenizo for Batch #2. The piñas are cooked in an earth and stone oven for 3-4 days roasted with mesquite. Afterward, the piñas are chopped by hand with an axe then fermented for more than two weeks in plastic vats. Distillation is done by Filipino still with a copper saucepan inserted. This is basically uncertified Raicilla. Mezonte Santos Juarez 2018 - Alimeno & Cimarron – Jalisco-- 1oz: $15 2oz: $30 Banana and corn leaves cover the conical underground oven where the maguey roasts for 3 to 5 days with mesquite firewood. After this process, it is uncovered and crushed with wooden or metal mallets directly on the rock floor where the fermentation vats are, or as they call it: It is probably the oldest method of fermentation for mezcales. The stills are hand-made tools, made of a hollowed-out trunk of parota tree and with a copper bowl base. These tools allow great precision and effectiveness, even though they are handcrafted. |
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MEZCAL TOSBA ~ San Cristoball, Oaxaca
As migrants living in Silicon Valley, CA, in 1999, Edgar González Ramírez and his cousin Elisandro González Molina were inspired and influenced by the entrepreneurialism that surrounded them. Concerned by the increasing rate in which people were leaving their village of San Cristobal Lachirioag, in the Cajonos-Villa Alta region of the Sierra Juárez mountains, they decided to start Mezcal Tosba. The creation of the brand represents an attempt to rescue the disappearing local culture of distillation, in turn bringing economic opportunity back to the area.
Mezcal Tosba employs traditional methods of production, but the cousins are also paying close attention to sustainability, understanding that agave by its very definition is unsustainable. At Tosba, the team has been harvesting the flowers and hijuelos of wild varieties like the prized Tobalá, Tepextate, and even Agave Durangensis from the state of Durango. These babies are carefully raised in Tosba’s greenhouse nursery before replanting into their fields. The lands around the Villa Alta are rich in biodiversity. The agaves used for Mezcal Tosba’s production grow among coffee, mango, wild fruit trees and sugarcane, contributing to the surrounding area and subsequent natural balance and health of the terroir. The water is pure, clear, and slightly sweet (referred to locally as agua dulce), taken directly from natural springs flowing in the mountains around the distillation site.
Mezcal Tosba employs traditional methods of production, but the cousins are also paying close attention to sustainability, understanding that agave by its very definition is unsustainable. At Tosba, the team has been harvesting the flowers and hijuelos of wild varieties like the prized Tobalá, Tepextate, and even Agave Durangensis from the state of Durango. These babies are carefully raised in Tosba’s greenhouse nursery before replanting into their fields. The lands around the Villa Alta are rich in biodiversity. The agaves used for Mezcal Tosba’s production grow among coffee, mango, wild fruit trees and sugarcane, contributing to the surrounding area and subsequent natural balance and health of the terroir. The water is pure, clear, and slightly sweet (referred to locally as agua dulce), taken directly from natural springs flowing in the mountains around the distillation site.
Espadin – Edgar Hernandez-- 1oz: $8 2oz: $16
Espadin Pechuga – Edgar Hernandez-- 1oz: $9 2oz: $18
Espadilla – Edgar Hernandez-- 1oz: $10 2oz: $20
Cenzio – Edgar Hernandez-- 1oz: $12 2oz: $24
Tobali – Edgar Hernandez-- 1oz: $12 2oz: $24
Waraash – Edgar Hernandez-- 1oz: $12 2oz: $24
Jabali Pechuga Jabali (Boar) Edgar Hernandez-- 1oz: $25 2oz: $50
Espadin Pechuga – Edgar Hernandez-- 1oz: $9 2oz: $18
Espadilla – Edgar Hernandez-- 1oz: $10 2oz: $20
Cenzio – Edgar Hernandez-- 1oz: $12 2oz: $24
Tobali – Edgar Hernandez-- 1oz: $12 2oz: $24
Waraash – Edgar Hernandez-- 1oz: $12 2oz: $24
Jabali Pechuga Jabali (Boar) Edgar Hernandez-- 1oz: $25 2oz: $50
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MACURICHOS MEZCAL
Led by maestro mezcalero Gonzalo Martinez, Mezcal Macurichos is dedicated to the protection of the cultural tradition and the agricultural heritage of agave within the iconic mezcal production community of Santiago Matatlán, Oaxaca, Mexico. The family employs numerous neighbors and is one of the rare distillers the area who still produce using Ancestral methods, including clay pot stills. Gonzalo and his brothers cultivate their own diverse fields of agave – planting from seed and reforesting the diminishing wild agave populations.
Espadin Con Cacao Mezcal Ancestral Limited Production – Gonzalo Martinez-- 1oz: $10 2oz: $20
Puntas De Tepeztate – Gonzalo Martinez-- 1oz: $15 2oz: $30
Tobala Joven Mezcal Ancestral – Gonzalo Martinez-- 1oz: $14 2oz: $28
Arroqueno Joven Artesanal – Gonzalo Martinez-- 1oz: $14 2oz: $28
Madrecuishe Limited Artesanal – Gonzalo Martinez-- 1oz: $14 2oz: $28
Tepeztate Limited Artesanal – Gonzalo Martinez-- 1oz: $14 2oz: $28
Puntas De Cucharilla – Gonzalo Martinez-- 1oz: $15 2oz: $30
Espadin Conejo Ancestral – Gonzalo Martinez-- 1oz: $11 2oz: $22
Espadin Con Cacao Mezcal Ancestral Limited Production – Gonzalo Martinez-- 1oz: $10 2oz: $20
Puntas De Tepeztate – Gonzalo Martinez-- 1oz: $15 2oz: $30
Tobala Joven Mezcal Ancestral – Gonzalo Martinez-- 1oz: $14 2oz: $28
Arroqueno Joven Artesanal – Gonzalo Martinez-- 1oz: $14 2oz: $28
Madrecuishe Limited Artesanal – Gonzalo Martinez-- 1oz: $14 2oz: $28
Tepeztate Limited Artesanal – Gonzalo Martinez-- 1oz: $14 2oz: $28
Puntas De Cucharilla – Gonzalo Martinez-- 1oz: $15 2oz: $30
Espadin Conejo Ancestral – Gonzalo Martinez-- 1oz: $11 2oz: $22
OTHER MEXICAN SPIRITS
Jose Jaime Morales Aquino Village- Villa Hidalgo, Yalalag Agaves matured-5 Mo Wild Grinder-by hand Fermentation- 5-8 days in clay underground Still Type- Clay Pot
Maguey Melate Plum Brandy-- 1oz: $12 2oz: $24
Maguey Melate Mango Brandy-- 1oz: $12 2oz: $24
Pajarote, Ponche de Chocolate Liqueur-- 1oz: $10 2oz: $10
Dakabend, San Cristoball, Oaxaca-- 1oz: $8 2oz: $16
Maguey Melate Plum Brandy-- 1oz: $12 2oz: $24
Maguey Melate Mango Brandy-- 1oz: $12 2oz: $24
Pajarote, Ponche de Chocolate Liqueur-- 1oz: $10 2oz: $10
Dakabend, San Cristoball, Oaxaca-- 1oz: $8 2oz: $16
Pajarote, Ponche de Chocolate Liqueur-- 1oz: $10 2oz: $10
