Ilegal Special Edition Mezcal Reposado

"Xicala is an exquisite Mezcal made with 100% Espadin Agave; grown in the valley of Tlacolula, Oaxaca, also known as the land of Mezcal due to the perfect soil, climate and altitude that is needed to produce high quality Mezcal. Brilliant gold color. Aromas and flavors of mocha flan and nougat, dates and spiced almonds with a pink pepper mineral finish. A sophisticated and gently smoky Añejo Mezcal." —producer

"The flagship mezcal of El Buho’s line, the espadin has a light roast and smoke to its nose. Medium in body with pronounced notes of caramel, red apple and coffee, this espadin is perfect for cocktails or enjoyed on its own." —producer

"Xicala is an exquisite Mezcal made with 100% Espadin Agave; grown in the valley of Tlacolula, Oaxaca, also known as the land of Mezcal due to the perfect soil, climate and altitude that is needed to produce high quality Mezcal. Straw yellow color. Aromas and flavors of char-grilled pineapple and green pepper with a bright medium-to-full body and honey cream finish. A tingling yet balanced Reposado Mezcal." —producer

"Near the El Buho farm in Oaxaca, espadin agave plants that are nearly a decade old are hand-selected by expert jimadors who determine exactly when each plant is perfectly ripened and ready to harvest. The hearts of the agave, or piñas, are then slowly roasted in a stone pit fire between Oaxacan earth and local mesquite for an entire week, before they are crushed under a tahona (a stone mill). After the resulting mash is fermented, it is double pot distilled in the same alembic still that the first generation of El Buho Mezcal producers used." —producer

"Artisanal mezcal with true espadin flavor. Fresh and citrusy notes with a light smoky profile and a very interesting and subtle cacao long finish." —producer

"Born from centuries of mezcalero craft and enlightened by the methodical pursuit of perfection, Montelobos Espadin is an unaged joven mezcal, crafted from meticulously cultivated, 100% sustainably grown, organic agave Espadin. An underground pit is filled with volcanic stone which is heated using 2 different woods which roasts the agave for 5 days. It is milled under the weight of a traditional single Cantera stone Tahona, and then wild fermented in open-air pine vats for up to 7 days. Following the artisanal method with firewood heating copper stills, the mezcal is small batch twice distilled to achieve a perfect balance of sweetness and subtle smoke. This artisan-produced joven mezcal is strikingly balanced and complex, with a bold integration between all the notes that mezcal has to offer. Montelobos Espadin is an experience unto itself." —producer