Maestro mezcalero, Leo Hernández, selects the best agaves to create a product based on centuries of tradition. The Grulani estate is entirely organic and the agaves are left to mature to their maximum age before harvest. The bottles are made in nearby Jalisco from recycled glass and the paper labels are made from discarded agave fibers. This is arguably the most sustainable mezcal on the market. Grulani's attention to detail and commitment to traditional methods is apparent in all their processes, and highly evident in the quality of the final liquor. 

100% Coyote agave (A. americana) from San Baltazar Guelavila. Agaves are allowed to reach full maturity before harvest at 15 years of age. The piñas are cooked in an earthen oven pit fired by local oak, crushed with a stone mill pulled by a horse, fermented for 3 days in traditional pine vats during the warm and dry season, then distilled three times (an extra distillation than the usual two for most Mezcal) on site in Grulani's own copper alembic pot still. Only 200 liters produced. 

Intensely complex and full-bodied, this Coyote mezcal opens with aromas of desert pine and grilled meats, followed by a creamy palate with good density and fresh cooked agave flavors with just a whisper of smoke and petrichor. This leans into the less smoky and more mineral-driven side of authentic mezcal, which is sadly disappearing as mass-produced brands have flooded the market. 

Agriculture: Organic 

Agave: Coyote (A. americana) harvested in March of 2021 at an age of 15 years

ABV: 46%