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Meet the most iconic mezcal styles in mexico.

• Espadín: Widely available, made from the Espadín agave, smoother and more approachable with earthy and smoky flavors.
• Tobalá: Made from the wild grown Tobalá agave, more complex and floral, with a richer, sweeter profile.
• Pechuga: Made from various agave types but with a unique production method involving meat (usually chicken or turkey) and fruits, creating a savory, fruity, and complex flavor profile.

Tour popular agave styles + production methods

• Tequila: Made from blue agave, produced mainly in Jalisco, clean and citrusy flavor with regulatory oversight.
• Mezcal: Made from a variety of agaves, usually smoked and produced mainly in Oaxaca, with a smoky, earthy profile.
• Raicilla: Made from various agaves, produced in Jalisco and Nayarit, with a unique, more herbal, and sometimes floral flavor profile.

collection of premium tequilas made by female led distilleries

Tapatio Blanco 110: La Alteña Distillery (Camarena family, NOM 1139) in the Jalisco highlands.

• Proof / Style: Bottled at 110 proof (55% ABV), still/“high-proof” blanco style.
• Flavor Profile: Bold, agave-forward with notes of cooked agave, pepper, citrus, light smoke, anise, cinnamon and apple, with a long peppery finish.

Mijenta Reposado: Mijenta (NOM 1412 in Arandas, Jalisco) using selected barrels, no additives.

• Proof / Style: 80 proof (40% ABV) in its standard
• Flavor Profile: Gentle vanilla, honey, orange blossom, preserved fruit notes on the nose; palate shows cooked agave, vanilla, honey, cacao nibs, with subtle oak influence and a long, generous finish.

El Tesoro Añejo: La Alteña Distillery (Camarena family, NOM 1139

• Proof / Style: 80 proof (40% ABV), aged 2–3 years in American oak ex-bourbon barrels.
• Flavor Profile: Gold color; aroma of floral jasmine and oak with agave backdrop; taste balances sweet agave with pepper, oak, floral tones and a touch of vanilla on the finish.

• Blanco: Cooked agave with citrus, vanilla, basil, olive, lime; long, deep, and complex finish.
• Reposado: Sweet agave, vanilla, tropical fruit, citrus; warm, mellow, rounded finish.
• Añejo: Sweet agave, cinnamon, roasted nuts, oak, and toffee, nutmeg, chocolate, spice.

Fortaleza was relaunched in 2005 by Guillermo Erickson Sauza, a descendant of Don Cenobio Sauza—the legendary "Father of Tequila"—who was instrumental in exporting tequila to the U.S. and shaping the industry’s early direction. His son and grandson advanced the industry by securing the Denomination of Origin for tequila in the 1960s and establishing the La Fortaleza distillery, which became a museum after 1968. Fortaleza remains fiercely traditional, using: Stone ovens (brick, steam-powered, over 36 hours plus 24-hour cooling) to caramelize the agave Tequila. Tahona stone milling (volcanic 2-ton stone) for extracting agave sugars —a slow, artisanal process. Open-air wood fermentation using a proprietary family yeast strain, with no chemical accelerants. Double distillation in small, historic copper pot stills, with a second pass producing ~46% ABV —preserving agave character by not over-distilling.