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We coined the name “Espina Negra” after all the black throws that have bitten our hands, feet, and body while we work, the intense pain is a reminder of the...

We coined the name “Espina Negra” after all the black throws that have bitten our hands, feet, and body while we work, the intense pain is a reminder of the...

We coined the name “Espina Negra” after all the black throws that have bitten our hands, feet, and body while we work, the intense pain is a reminder of the...

We coined the name “Espina Negra” after all the black throws that have bitten our hands, feet, and body while we work, the intense pain is a reminder of the...

Tres Papalote Mexicano, it’s a blend of the traditional maguey Espadín (Angustifolia) and one of the most Oazaca’s unique and rare magueys the Mexicano (Rhodacantha) which is only found in...

The rocky arid region of Durango, Mexico is a picture of a forgotten time with wild Maquey Cenizo (Agave durangensis) dotting the landscape. Scorpions and owls, symbols of defiance, solitude,...

Young mezcal demonstrates a balanced taste with notes of nuts, fruits and green vegetables, smoothly turning into a spicy aftertaste. Se Busca, which means ‘wanted’ in Spanish, is a tribute...

Xicaru, the Zapotec word for beautiful, reflects Fernando Santibañez’s desire to share a traditionally produced mezcal that is approachable and distinct. Using his grandmother’s recipe, we make small batches of...

With Xicaru Silver 102° we honor the tradition of master mezcaleros, who prize the concentrated characteristics of high-proof mezcals. Selecting a smaller cut from the heart of the distillate gives...

We celebrate the anniversary of Xicaru by combining two traditions: pechuga, a mezcal traditionally reserved for special occasions, and mole negro, the iconic Oaxacan sauce. We are proud of the...