ABOUT:

Quiéreme Mucho offers exceptional 100% agave artisanal mezcal, produced through an ancestral copper distillation method in San Pedro Taviche, Oaxaca. Committed to the land, they work exclusively with wild agaves under strict sustainability standards, respecting the plants' natural maturation cycles to capture the authentic essence of the Oaxacan terroir. The brand is equally dedicated to social values and the preservation of culture. Working hand-in-hand with master mezcaleros and local artists, each bottle is individually hand-painted and signed, ensuring fair trade, boosting the local economy, and sustaining the well-being of the families who keep this millenary folk art tradition alive.

WEBSITE:

https://quierememucho.com

MEZCALS OFFERED:

Espadín: The heart of Oaxaca in every sip. Made from Agave Espadín matured for 7 to 9 years, this unaged (joven) artisanal mezcal delivers the pure, fresh flavor of the agave without the use of barrels. It features vibrant aromas of fresh citrus, wild flowers, and a hint of herbs. On the palate, it provides a warm embrace with citrus peel and floral touches, grounded by a delicious background of wet earth, leading to a clean, soft finish with subtle sweetness.

Tobalá: An elegant, limited-production expression born from small, wild agaves grown in high, shaded mountain canyons and matured for 12 to 15 years. It offers a sophisticated floral and fruity profile with notes of gardenias, ripe mango, and a touch of cinnamon. The mouthfeel is silky, starting with a sweet, honey-like entry that evolves into wet earth and nuts, ending with a persistent, elegant, and lightly smoky finish with a fresh minerality.

Cuishe: The wild jewel of Oaxaca, made from wild Cuishe maguey that takes 10 to 12 years to mature. This expression captures the essence of the arid regions, featuring a deep herbal-mineral profile with natural aromas of pine and resin. It boasts a smooth, "herbal butter" sensation on the palate, complemented by hints of green pepper and a fine, sophisticated smokiness that is incredibly smooth.

Tepeztate: Known as the "grandfather of the agaves," this powerful mezcal is made from wild Agave marmorata that endures a 20 to 30-year maturation process on rocky, steep slopes. It has an intense and elegant vegetal-mineral complexity, with aromas of cucumber peel, white pepper, and mountain herbs. The palate is velvety yet intense, featuring limestone and cinnamon, leading to a smooth, elegant, and deeply earthy smoky finish.

Jabalí: A botanical rarity and true masterpiece of distillation. Made from Agave convallis, this mezcal is famously "rebellious" during fermentation and requires expert, high-risk triple distillation. The resulting spirit is clear, silky, and exotic, showcasing aromas of ripe tropical fruits and star anise, accompanied by a vibrant palate of roasted banana, cinnamon, and limestone minerality, culminating in a long, fresh, and softly smoky finish.