Handcrafted in Chicicapam, Oaxaca, this top-tier spirit is called the King of Mezcals and priced at $229 per bottlefor good reason. It's made from agavi convallis, a wild, rare (and challenging to work with) variety, with approximately 110 pounds required to produce a single liter. It's distilled in clay pots using an extremely labor-intensive process due to its foaming, expanding properties. The result is huge character and bold smoke, with notes of eucalyptus, melon, mint, and a touch of that delicious, fermented funk. A true collector's bottle.

Mala Mia Mezcal Tepeztate

With a greener, brighter taste than the Jabali, this mezcal may appeal to mixologists who prefer a more botanical profile. Slightly more affordable but just as high-quality, it's crafted from Tepeztate agavea subtype that takes 28 years to mature and grows on steep cliffs, making it difficult to harvest. If you're looking for deep smoke, this may not be your pick. Here, smoke supports rather than overpowers the herbal notes. This mezcal is untamed, aromatic, and evocative of Oaxaca's wilderness.

Del Maguey Vida Puebla

Del Maguey produces mezcals accessible to entry-level drinkers but interesting enough for seasoned palates. This organic, single-village bottleakin to a single-estate wineis made in Puebla, a historic city. A departure from the typical smokiness, it's light, clean, and effortlessly drinkable. Aromas include grilled agave, citrus, ripe white peach, pine, and volcanic minerality from Pueblas agave fields.

Mezcal Vago Ensamble en Barro

This mezcal is a blend (ensamble) of wild-harvested agaves: Coyote, Mexicano, Bicuixe, and others depending on the batch. Made in Sola de Vegaone of the few places using traditional clay pot stillsthis method lends the spirit unique depth. Unlike single-agave mezcals, this one is quiet, floral, and textural with notes of stone fruit, fresh soil, and subtle salinity.

Derechito Cupreata Mezcal

This modern mezcal, fermented in pine wood vats, blends traditional craftsmanship with sustainability. For every wild agave harvested, two are replanted. The brand supports educational programs for children in Michoacn. Flavor-wise, Derechito is crisper than Jabali or Tepeztateexpect clean, mineral notes (from river stones and salt), hints of tropical citrus, and mild smoke.