Grulani Mezcal
ABOUT:
Grulani Mezcal represents the culmination of five generations of Zapotec mezcal-making heritage, meticulously crafted by Maestro Mezcalero Leo Hernández in the rugged, mountainous terroir of San Baltazar Guelavila, Oaxaca. Deeply committed to preserving their ancestral ecosystem, Grulani relies entirely on artisanal and time-honored methods—using conical earthen ovens, stone tahona milling, natural open-air fermentation in pine vats, and copper pot distillation—to coax out the true essence of each agave plant. The brand is a heartfelt tribute to the raw beauty of Oaxaca, specializing in exceptionally rare, wild agaves that are sustainably harvested, honoring both the land and the ancient techniques that have defined the family's legacy for over a century.
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MEZCALS OFFERED:
Espadín: The foundation of the Grulani portfolio, this artisanal mezcal is crafted from mature, sustainably cultivated Agave Angustifolia. It offers an incredibly clean and aromatic profile with inviting notes of fresh lemongrass, roasted agave, and white flowers. On the palate, it delivers a bright, citrus-driven freshness balanced by a soft earthiness and a delicate, whispering smoke on the finish.
Tobalá: Harvested from wild, rocky, high-altitude terrains, this expression is a masterclass in elegance. The aroma is highly floral with a distinct, natural sweetness resembling wild honey and ripe stone fruit. The tasting experience is velvety and rich, bursting with complex notes of mango, butterscotch, and a smooth, mineral-forward finish that lingers effortlessly.
Lumbre: An incredibly rare and distinctive wild agave that is highly characteristic of the San Baltazar Guelavila region. This unique mezcal boasts a deep, savory nose with hints of roasted nuts, wet earth, and mild dried chilies. The palate is remarkably spicy yet sweet, featuring warm baking spices, caramel, and a robust, earthy complexity that makes it a true collector's gem.
Tepeztate: Crafted from ancient wild agaves that cling to steep cliffsides for up to 25 years, this expression captures the untamed spirit of the Oaxacan landscape. It hits the nose with intense herbal aromas of fresh jalapeño, eucalyptus, and green bell pepper. The flavor is sharp, vibrant, and wildly herbaceous, offering a spicy botanical kick that mellows into a long, earthy, and richly vegetal finish.
Jabalí: Known in the mezcal world as one of the most notoriously rebellious and difficult agaves to ferment and distill, Grulani’s Jabalí is an exotic triumph. The nose is intriguingly complex with hints of star anise, clove, and unripe tropical fruit. On the palate, it provides a dense, creamy mouthfeel packed with spicy cinnamon, roasted coffee beans, and a warm, wildly complex smokiness that commands attention.