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Bouillon Mezcal Special Release Fall 2021

Led by the young and brilliant maestro mezcalero Gonzalo Martinez, Mezcal Macurichos is dedicated to the protection of both the cultural tradition and the agricultural heritage of agave within the iconic mezcal production community of Santiago Matatlán.


The family palenque was founded in 1963 by Rosalino Martinez Ruiz and his son Rafael Martinez Hernandez after a long history of previous generations working for or renting other palenques. Today, Gonzalo and his three brothers continue to distill at the same site their grandfather and father established six decades ago.


With a strong focus on community, the family employs numerous neighbors and is one of only a handful of distillers in the area who still produce using Ancestral methods, including clay pot stills. The brothers cultivate their own diverse fields of agave—planting from seed and reforesting the diminishing wild agave populations—and use exclusively organic farming practices with love and respect.


While mezcal has been an increasingly in demand spirit in the U.S. for about a decade now, our lovely little state has often been restricted to the most entry level products due to a number of factors, which is why we're so excited to have gotten ahold of just a small amount of this incredibly thoughtful, distinct lineup of mezcal from a true legend in the Oaxacan mezcalero community.


Each product comes with a handwritten label explaining every step of the bottling process, from the species of wood used in the oven to the total number of liters produced. Gonzalo brings a Bourbon-like obsession with detail and singularity to his productions, and the result are spirits that are purely defined by terroir and mezcalero.


Again, these are exceptional limited releases - for example, the Espadin Conejo produced just 753 bottles from 610 liters of spirit - so these are going to be first come, first serve orders and quantity is quite low. We will likely not be able to acquire more any time soon, either, though we're happy to try if reception is as rapturous as we anticipate it to be!

Madrecuishe - $144.99

Made from 100% Madrecuishe, cooked in an earthen oven, milled using a traditional, stone tahona mill, fermented in wooden vats, and distilled twice using copper pot stills.

A rich, full nose of red fruit, dried herbs, orange peel, and damp stone precedes spectacular balance on the palate: soft cantaloupe melon early on with fresh thyme bolstered by lemon verbena, jasmine, and a delicate bitterness reminiscent of dandelion greens. A jolt of acidity in the midpalate clears the decks with lemon and orange zest, cracked pepper and a hint of underripe banana. As the sharp angles retreat, bright fresh melon, wild raspberry and a bouquet of herbs return to linger equally throughout the long finish. A classic example of the Madrecuishe maguey through the intensely specific lens of Mezcal Macurichos! 53% ABV



Espadîn Conejo "Rabbit" - 121.99


This Pechuga mezcal is distilled with rabbit (conejo) plus apple, cinnamon, banana, pineapple, orange, and wild fruit. It was made using 100% Espadín agave cooked in an earthen oven, milled using a traditional, stone tahona mill, fermented in wooden vats, and distilled using a traditional, clay pot still.

The nose is bright and fruity—green apple & banana show prominently with hints of cherry and passionfruit. The palate is a shocker! There is a huge left turn with stunning opening notes of jasmine, cilantro, pink peppercorn, and fresh linen alongside roasted pineapple skin. Savory umami and mushroom roll in straight after, with a strong salinity that lingers long after the fruits and herbs have vanished. Curiouser and curiouser…it’s hard not to reach for this glass over and over just to try and wrap one’s brain around what’s happening in the glass. 47% ABV


Espadîn "Destilado con Caçao" - $101.99

Made from 100% Espadín that has been roasted in an earthen oven, milled using a traditional stone tahona, fermented in wooden vats, and distilled using a traditional clay pot still. Fresh Oaxacan cacao made by Gonzalo’s sisters is added on the second distillation run.

Oaxaca is famous for its chocolate and with good reason! The aroma of this spirit transports you to a roadside comida in Matatlán, the scent of hot cocoa rising to meet you long before you even get your nose to the glass. With such a deep and robust aroma, the implication of bitter, dark chocolate to follow is deceptive; the palate is graceful and light on its feet, with Gonzalo’s trademark note of bright pink peppercorn, jasmine, and herbs on the mid-palate. Light but pronounced smoke gives a mature backbone to the notes of cacao and the finish is salty and earthy—even a bit dusty—like unwrapping a piece of dry chocolate on a dirt road. 52% ABV

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