Brand Introduction

A mission-driven, social impact-driven company, Erstwhile is a boutique agave spirits importer based in Brooklyn, New York.  Our mission: advocate for small, independent, family-owned producers who lack representation outside their local communities in Mexico; and bring their craft to mezcal lovers in international markets for the first time.

We work closely with our partner producers and set them up for success.  No haggling.  No exclusivity contracts.  We guide producers through the complicated steps to export in their own names for the first time, and cover necessary expenses including local attorneys, accountants, license fees, and more.  We absorb our producers’ marketing and supply chain costs as our own. 

We believe in autonomy for producers, be it hiring their own workers or using their own bottling facility. We only step in if they want our help. We connect our partner producers to share knowledge and help each other in production. 

Revenue from every Erstwhile bottle sold creates jobs in our partner producers’ and vendors’ local communities in Mexico.  Our producers hire their own team of local men and women, on their own terms. 

Erstwhile is a woman-owned, women-led business.  Our team is multicultural and multilingual.  We are outspoken about elevating underrepresented voices in Mezcal and our industry. 

 Erstwhile Madre Cuishe (2021 Ancestral Limited Edition)

Distilled in clay pots and quiote.  A legacy of the era when Mezcal production was illegal in Oaxaca, this extraordinary batch of Madrecuishe crafted by Silverio García Luis – a 2021 Ancestral Limited Release – rescues a García family tradition that had been lost for about 50 years.  In the 1960's and 1970's, mezcal production was illegal in Oaxaca and other parts of Mexico.  Don Lencho, Silverio's father, used a hollowed out quiote (the flowering stalk of agave plants) instead of a copper tube, to evade the military that would come and seize his distillation equipment by force.  The García family went back to using copper stills around 1980, as prohibition came to a gradual end in Oaxaca.  Now you too can partake in this unique distillation method and family tradition from the García family in Rancho Blanco Güilá, Oaxaca, available for the first time in the United States in partnership with Erstwhile Mezcal.

The first US imported batch of Mezonte Jalisco was distilled by Santos Juarez using maguey Alineno and Cimarrón in Toliman, Jalisco. While this was produced in Tequila-country, the production of this Raicilla is a far cry from what you’d see in modern Tequila. The agaves are cooked in an underground oven, milled by hand with axes, and distilled in a copper and wood still.

The second US imported batch of Mezonte Jalisco was made by Lorenzo Virgen in Chancuellar, Jalisco using over 10 different agave varietals. The agave were cooked in an underground pit oven, fermented with spring water, and distilled in copper with Pine and Parota Wood.

Glen Scotia Double Cask whisky is a superb introduction to the Glen Scotia range for whisky explorers. With tastes of toffee and fudge, it’s a perfect demonstration that at Glen Scotia, age is no indication of character. Matured in first fill bourbon barrels before being finished for 12 months in PX sherry casks, this expression provides an intriguing harmony or rich and spicy fruit flavours, as well as distinctly Campbeltown notes.

TASTING NOTES

NOSE: Crème Caramel, Toffee, Apple and Peach, Sea Spray.

TASTE: Rich spicy fruits, toffee, fudge.

FINISH: Vanilla oak and gentle spice.

Wahaka mezcal is produced by an indigenous Zapotec family, who has perfected the art of making mezcal through many generations. The owner Alberto Morales is passionate about preserving the ancient traditions, and their mezcal is handmade using simple tools. Wahaka is uncompromising when it comes to its processes. The company has strict standards for sustainable farming, and holds USDA and Mayacert organic certificates. Each Wahaka Espadn is tended up to eight years by Alberto Morales and his team. They also replant wild agave through the not-for-profit Fundacin Agaves Silvestres, so the agaves can be harvested for generations to come. During the harvest, cortadores skillfully carve out the pias, which are immediately placed in earthen pits lined with rock to cook for up to five days. The process turns the starch in the pia to sugar, and adds the delicate taste of smoke. Once the pias are cooked and reach a golden caramel color, they are moved to the mill, which is gently pulled by a horse, crushing them to a pulp ready for fermenting. The fermentation takes place in open air oak vats, and, unlike for other distilled spirits where yeast strains are added, fermentation here happens naturally as a result of yeast in the air around the palenque. The spirit is distilled using copper and clay stills, and each batch is tested by Alberto Morales until impurities have been removed. Located in the rural village of San Dionisio Ocotepec in the second poorest state in Mexico, Oaxaca, Wahaka is committed not only to tradition and sustainable farming, but also to its community. They believe they have the responsibility to improve the lives of those they can. The company pays above market wage, and shares the success by helping to provide free healthcare, delivering toys to kids, and sponsoring the high school basketball team. Wahaka Mezcal Abocado con Gusano is the only aged mezcal in the Wahaka line. The double-distilled spirit is matured for 46 months in re-charred American oak barrels with agave worms, which adds a slightly smoother and delightfully caramel complexion to the premium mezcal. 

The trunk-like hearts of this elongated 'karwinskii' maguey take 10-14 years to mature, and look like spiky desert trees growing wildly over the mountains of Southern Mexico. When harvested, the trunks are cooked together with typical round piñas of other species. Soft smoke with candied notes and a creamy mouthfeel layer fruit and a subtle spice on a palette of rich, cooked maguey reminiscent of the high desert just after a heavy rainfall, bright and clean.

• Master Distiller: Germaín Arellanes Arellanes
• Made 100% from karwinskii "Largo" maguey grown at 4,800' in municipio of Sta. Catarina Minas, Oaxaca
• Elongated maguey trunks are earthen roasted for four days using mix of guamúchil and mesquite wood
• Cooked maguey macerated with proprietary blade spindle destrozadora shredder
• Fermented together with bagaso in 1,400L pine wood vats using airborne yeast strains
• Double distilled in ceramic pot stills to approx. 53% ABV and reduced with triple distilled demineralized water, no tails
• No aging, bottled at 46% ABV

Found on the lower areas of El Mezquital, Durango, Wild and scares, this huge maguey has very long and narrow leaves, with a green color. It has a 2 to 3.5m diameter and 1.5 to 2m height, delivering piñas that weigh 120kg in average.

Hand-crafted in the village of Las Milpas overlooking rolling pastures and nestled among cornfields. Agave: Espadín. Naturally fermented and twice distilled in wood-fired copper stills. Nose of slate and tropical fruit, palate of citrus, lavender and pea shoots, with a long dry finish. ABV 46.

DOS PASIONES Mezcales are 100% Maguey.

Ranging from 7 to 20 years, every agave is harvested to maximize taste with maturity proving that the best things in life always take time. Santa Maria’s rich mineral-soil and natural spring water sources offer unique mezcal flavors, which extend a sublime experience to all the senses. Our distillation process is also completely artisanal yet remains true to Oaxaca’s deep tradition for its spirits and liquor.

DOS PASIONES ESPADÍN

Our Espadín comes from a variety of agaves that we cultivate and harvest after 7 to 8 years of seeding. These agaves are grown among the various soils of our village which adds to its flavor's distinct strength and complexity.

TASTING NOTES

AROMA: It smells of papaya and roasted fruits.

FLAVOR: Notes of grapefruit skin, herbals and black pepper .It has a long tingling finish on the palate.

Madrecuishe, a variety of agave known for its robust and distinct flavor profile, takes center stage in this expression. The agave plants are harvested at their peak maturity, carefully selected for their quality and flavor potential. Traditional methods are employed to roast the agave hearts, known as piñas, in underground pits, infusing them with the smoky essence that characterizes mezcal.

After roasting, the piñas are crushed using a stone mill to extract the precious juices. These juices are then fermented naturally with wild yeasts in open-air vats, allowing for the development of unique flavors and aromas. The fermentation process adds complexity to the mezcal, creating a vibrant and expressive spirit.

Following fermentation, the mezcal undergoes double distillation in copper stills. This careful distillation process ensures the retention of the agave's distinctive flavors while refining and concentrating its character. The result is a mezcal that encapsulates the essence of Madrecuishe agave, with its rich and complex flavor profile.

Sacrvm Madrecuishe Joven 48 showcases the mezcal's true nature. On the nose, one can expect earthy and smoky aromas, accompanied by herbal notes and hints of tropical fruit. The palate is greeted with a bold and robust character, as flavors of roasted agave, black pepper, and green olives intermingle. The mezcal delivers a smooth and velvety mouthfeel, leaving a lingering impression of smoky sweetness on the finish.

As an embodiment of Oaxacan craftsmanship, Sacrvm Madrecuishe Joven 48 exemplifies the artistry and dedication of its makers. It is a testament to their commitment to preserving the traditional methods of mezcal production while showcasing the unique flavors of the Madrecuishe agave.

Experience the Bold Flavors of Oaxaca! Discover Sacrvm Madrecuishe Joven - A 48% ABV Mezcal Crafted in Mexico. Taste the Authenticity. Order Now!

A premium mezcal brand that originates from the Oaxaca region of Mexico and is known for its high-quality and carefully crafted mezcal. The Espadin Tobala Joven mezcal is made from a blend of two types of agave plants, the Espadin and Tobala. The Espadin is the most commonly used agave plant for mezcal, while the Tobala is a rarer and more prized variety.

The production of 400 Conejos Espadin Tobala Joven mezcal is a labor-intensive process that involves harvesting the agave plants, roasting them in an underground pit, crushing them to extract their juice, fermenting the juice, and distilling it in copper pot stills. The resulting mezcal is then bottled and labeled by hand.

In terms of taste, 400 Conejos Espadin Tobala Joven mezcal has a complex and nuanced flavor profile. It is characterized by notes of smoke, citrus, and earthy tones, with a smooth and slightly sweet finish. It is best enjoyed neat or on the rocks, and pairs well with spicy and savory foods.

AWARDS

San Francisco World-Spirits Competition 2021- Double Gold

Bartender Spirits - Awards 2021 - Gold  & 90 Points

Beverage Testing - Institute 2021 - Gold  & 91 Points

MADE OUT OF 100% AGAVE

The bold notes in Dos Hombres Tobala’s taste come from the Copal trees in the region which impregnate and perfume the soil where Tobala agaves are grown. Copal is a sacred tree which resin is used by people of the village to purify and bless the environment.

NOTE OF SCENT & FLAVOR

PLUMS, Hidden freshness and subtle sweetness of fruit scents arise.

LOCAL FLOWERS, Hints of lilies.

CHOCOLATE, Aromas of roasted chocolate.

WOOD, A perfectly balanced and soft hint of the wooden barrels in which Mezcal is fermented.

SMOOTH SMOKE, A discreet, almost imperceptible smoky finish portraits the volcanic stone and firewood of our traditional earth-ovens.

Cuishe

This ensemble of Espadín agave and Cuishe wild agave was awarded as the best young mezcal of the year 2020 by the “Diosa Mayahuel Awards”.
Full-bodied, bright and with silvery nuances, 400 Conejos Cuishe is smooth, slightly sweet, with notes of mud and wet earth, to which are added notes of cooked agave, light florals and a smoky finish reminiscent of traditional agave cooking. of firewood in a well.

Agave–Cuishe

One of the most distinctive profiles within the agave family, the Cuishe or Greñudo variant, has a large size, as well as lance-shaped leaves that open at the top, giving it the appearance of a pineapple. It is precisely because of these characteristics that it is more difficult to harvest and process. In addition, it is also a wild agave so it is extremely difficult to find. It offers an intense flavor with notes of tropical fruit, spices and minerals.

CATA's notes: Full-bodied Mezcal, pleasant to the palate.

COLOR: Shiny silver.

SCENT: Damp earth, smoky, subtly floral and herbal notes.

PALATE: Soft floral notes with sweetness that offers a long-lasting finish.

Handcrafted and organic, YOLA Mezcal follows a distinctive recipe from 1971 passed down by Yola’s grandfather.

We preserve the 400-year-old tradition of artisanal mezcal making and distilling on the premises of our namesake farm. Founded and run by women, YOLA Mezcal's all female hand-bottling facility offers direct pay, and we are proud to promote autonomy and economic independence for our partners in Oaxaca and across borders.
 
NOM:               NOM-0524X
Maguey:          Espadin, Madrecuishe
Agave:             Angustifolia, Karwinskii
Style:               Joven
Age of Agave:  7-10 years (when fully ripe)
State:               Oaxaca
Town:               San Juan Del Rio

PRODUCTION NOTES
- Roasted in earthen conical oven for 4-8 days
- Ground with manual stone mill
- Fermented in open air oak barrels with natural yeast for 8-10 days
- Filtered spring water and captured rain water
- Double-distilled in copper pot still
- Distilled to proof (no water added)
- Rest in glass barrels for 4 weeks
- Hand bottled at the source

Bottle Size: 750ml

Agave Type: Espadn Region: Santiago Matatlan, Oaxaca Maestro Mezcalero: Juan Jose Mendez Proof: 80 Proof, 40% ABV Tasting Notes: Delicate smoky flavor with sweet, flowery, spicy notes and a long finish. Details: Artisinally crafted in small-batches from 100% Agave Espadn. Double-distilled.

ABOUT US

Just as the bottles in the Mal Bien lineup represent the people and places that produce them, the Mal Bien brand represents our experiences, passions, and palates. We love the spirits in our bottles and look forward to sharing their stories with you.

FÉLIX RAMÍREZ MENDEZ

YOGANA, EJUTLA, OAX.

The village of Yogana is located at the southern end of the Ejutla district of Oaxaca. Like all of his neighbors, Félix is a full-time farmer. Unlike many of his neighbors, Félix is also a part-time mezcalero, working with several species of agave that he plants between rows of seasonal crops, and distills on equipment unique to Ejutla that allow his spirits can reach proof in a single pass. We first met Félix, when we stopped at his wife’s store, and he offered us a pour of espadín he had in an old olive oil bottle.

Inspired by legendary tales from San Luis Potosí, the spirit and decanter of our newest icon capture the essence of this state’s desert slopes and valleys. 

Its mezcal is made with green agave, a plant native to the deserts in the state of San Luis Potosí.

TASTING NOTES

Color: crystal clear with silver highlights  

Body: full body 

Aroma: cooked agave, caramel, green chile, sweet fruit and freshly cut grass with subtle aromas of wildflowers 

Palate: herbal front with hints of caramel, lime zest and clove, with a mineral and spiced aftertaste

The Story 

Se Busca, which means ‘wanted’ in Spanish, is a tribute to the brave women of the Mexican Revolution who stood shoulder to shoulder with men in battle for a new constitution. As unapologetic as our mezcal, these women were the outlaws of their time, earning the titles of Adelitas and Soldaderas (women in the military). Se Busca mezcal is our tribute to their battle cry - a cry proving that in every revolution there is love

Se Busca Mezcal Artesanal Joven

Cooked agave and mesquite on the nose, this young mezcal opens with a palate of nuts, fruit and green vegetables, landing in a sweet, weighted finish with a mellow spicy kick.

5 Sentidos Madrecuixe from Tio Tello was initially released as a California-only batch of Madrecuixe (A. Karwinskii). It is one of the first batches made by master palenquero Eleuterio Perez Ramos that Cinco Sentidos has exported to an international market. Eleuterio, who is also known as “Tio Tello,” harvested the ripe agaves in Miahuatlan de Porfirio Diaz, Oaxaca. Post harvest, he roasted the agaves in a conical oven with mesquite firewood for at least four days. After cooking the agaves, Tio Tello, along with friends and family members, chopped the agave into small pieces with a machete, and then mashed them with large hammers made of mesquite in a wooden trough. Once mashed, Tio Tello allowed the mash to ferment with well water in cypress sabino tanks. He then distilled the fermented mash in a single copper alembic style still at his small palenque in El Nanche, Oaxaca. Adjusted with heads, hearts and tails. The California-only batch was approximately 200 litres, distilled in April 2014, and bottled January 2021.

DESCRIPTION

APPEARANCE: Clear with luminous silver sparkles

AROMA: Soft & enveloping mixture of tropical fruits with a touch of floral notes & herbs.

SERVE: Neat, Chilled, or Cocktails.

TASTING NOTES

Orange blossom & fresh roasted agave. Just a hint of smoke. Lasting finish, w/ memories that are evoked by the tropical fruit aroma.

AGAVE: 100% ESPADÍN

ABV: 40%

ORIGIN: OAXACA, MX