Mezcal Reina is a custodian and curator of one-of-a-kind spirits, ancestral Mezcales produced entirely by the hands of Maestro Mezcaleros, craftsmen with centuries of experience, in Oaxaca.
— PRODUCTS —
MEZCAL REINA PALOMA -READY-TO-DRINK
A new addition to the House of Mezcal Reina, crafted using
artisanal Mexican mezcal, rooted in the heritage, provenance
and craft credentials that position. Mezcal Reina amongst
the world’s finest mezcal producers.
Crafted with soul, the Mezcal Reina Paloma delivers a premium
agave cocktail experience in a convenient, ready-to-enjoy format.
Single 200ml can - £4.99
4 Pack - £19.96
ESPADÍN/TOBASICHE
Blend of Agustifolia (Espadín) and Karwinsky (Tobasiche); combines wild and cultivated agaves endemic to Santiago Matatlán, Oaxaca. Tobasiche is grown on rocky soil and takes 12–15 years to harvest.
Production: Made using the ancestral method: cooked in earthen pits, hand-milled, naturally fermented in wooden vats, and double distilled in handmade clay pots.
£88
TOBALÁ
Potatorum (Tobalá), a mix of wild and harvested agaves endemic to Sola de Vega, Oaxaca. Grown in rocky, mountainous terrain, taking 15–18 years to mature.
Small plants with low yield; often one plant per bottle.
Production: Crafted using the ancestral method: cooked in earthen pits, hand-milled, naturally fermented in wooden vats, and double distilled in handmade clay pots.
£333
ESPADÍN/JABALÍ
Angustifolia (Espadín), a commonly used agave harvested
at a young age (5–7 years), ideal for mixology and cocktails.
Production: Distilled in San Pablo Villa de Mitla, Oaxaca, using an artisanal process. The agave is cooked in an earthen pit, milled by horse on a stone mill (tahona), fermented naturally in wooden vats without preservatives, and double distilled in copper stills.
£92
ARROQUEÑO
Americana (Arroqueño), wild agave native to the valleys of Sola de Vega, Oaxaca. Due to its large size, harvesting requires careful planning and sustainable practices, with a maturation period of 20–25 years.
Production: Produced using the ancestral method: cooked in earthen pits, hand-milled, naturally fermented in wooden vats, and double distilled in handmade clay pots.
