Sustainability in Agave Spirits
Vinepair has an excellent overview of the complex issues regarding sustainability and the future health of the agave industry, featuring insights from Grover Sanschagrin, founder of tequilamatchmaker.com.
Haas Bros Spirits Shine at ADI Craft Spirit Awards 2021
The American Distilling Institute held their Craft Spirits Awards recently and we’re super proud of our results. Mezcal Don Amado Ensamble Tobalá & Bicuishe championed an Artisanal Mezcal: Best of Category Award and a Double Gold Medal. Made from a blend of Tobalá and Bicuishe…
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.”
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…
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…
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…
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.…
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…
