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La Rosa Prieta

From Spitz Little Tokyo in Los Angeles 2 oz Don Amado Rustico Mezcal 3/4 0z St-Germain elderflower liqueur 1/2 oz lime juice 1/2 oz Simple syrup (1 to 1) 2 oz grapefruit juice 1 lime squeeze Shake and strain into an ice-filled Collins glass. Garnish with lime.


Mezcal 101

Mezcal is timeless. Channeling centuries of ceremony and culture, it is big, bold and vivid . . . exemplary, potent and singular. Mezcal is not tequila, it is a true, living antiquity, a magnificent, mystifying panacea forged in a style that glorifies the peoples of the mountains, the plains and the fertile valleys in and around Oaxaca where it […]

Mezcal FAQs

What is “Mezcal”? Mezcal is a classification of agave-based spirits distilled within the territorial boundaries of Mexico’s Denomination of Origin for the category. As initially determined in 1994, five states were permitted to produce spirit called “Mezcal”: Oaxaca, Guerrero, Durango, San Luis Potosi & Zacatecas. In 2000, the states of Jalisco, Michoacán and Guanajuato were […]


Don Amado Reposado: Top Choice by Wine Enthusiast

Kara Newman reviews mezcal for Wine Enthusiast, placing Don Amado Reposado at the top of her recommended selections…. Navigating the Mezcal Maze

Making Mezcal: The Arrelanes Legacy

“Mezcal directly from the family that produces it, people we trust and love.”

David Driscoll writes about his recent agave spirits trip

Travel through Mexico’s backcountry with K&L Wine Merchant’s spirits writer David Driscoll as he recounts his recent visit to the distilleries producing Haas Brothers’ various agave spirit products. Just a few weeks ago, I was lucky enough to spend some time in Mexico visiting some of the finest producers of agave spirits and getting the chance to […]

Don Amado Mezcal featured in Spirit Magazine

Don Amado Mezcal featured in Spirit Magazine

Holiday hangover? Cure it quick with Pete Gugni’s morning reviver. This is sort of like a cross between a Bloody Mary, which is made with vodka, and a Bloody Maria, which uses tequila. But instead of tequila, I use a barrel-aged version of its smokier cousin, mezcal.

Don Amado Mezcal Featured in Saveur

An Incredible Elixir By Eric Lawlor, Published in Saveur on May 8, 2002 Until the end of the last century, Alberto Sánchez López tells me over chiles rellenos de picadillo at the excellent El Topil restaurant in the city of Oaxaca, mezcal was the libation of choice for Mexico’s upper crust. They prized this complexly flavored […]