zancudo is committed to crafting exceptional mezcal that reflectsthe rich cultural heritage and artisanal traditions of Mexico AND OAXACA.
Our vision is to be the preferred choice for those seeking an
authentic and premium mezcal experience.
our selection of bottles
Dedication, YEARS OF WISDOM & Passion.
ZANCUDO mezcal
espadín
43% alc. vol. (86 Proof) 750 mL
With a herbaceous expression and with a perfect balance between soft, sweet, and smoky.
Our Espadín is the representation of traditional craftsmanship, and the constant unwavering value of perfected work.
A mezcal for anytime, straight or in a delicious cocktail.
Type of agave: Angustifolia (Espadin) grown from 7-8 years
Soil: Varied soils, terrain and altitudes
Region: Cultivated in San Dionisio Ocotepec – Oaxaca, Mexico
Oven: Cooked for 3.5 days in an earth oven with pine wood
Grinding: Crushed in tahona mill Fermentation:
Fermented for 10-12 days in pine tubs with natural yeast
Distillation: Double distillation in copper stills
ZANCUDO mezcal
TOBALÁ
45% alc. vol. (90 PROOF) 750 ml
The perfect choice for the complex and the curious.
This wonderful agave is found in the remote mountains of Oaxaca and is only revealed to those who are not merely satisfied with good, but opt instead for the incredible.
It comes with complex flavors that combine sweet and salty, and with milky notes that you will fall in love with.
Type of agave: Potatorum (Tobalá) wild and cultivated from
the age of 12
Soil/Habitat: Yellow soil in the highlands with mountainous terrain
Region: San Dionisio Ocotepec – Oaxaca, Mexico
Oven: Cooked for 3.5 days in earth oven with pine wood
Grinding: Crushed in tahona mill Fermentation:
Fermented for 10-12 days in pine tubs with natural yeast
Distillation: Double distillation in copper stills
ZANCUDO mezcal
madrecuishe
42% alc. vol. (84 Proof) 750 ml
The elusive Madre Cuishe agave is rumored to exude a scent reminiscent of a gentle rain shower, or leather clay.
Nestled in the rugged terrain of the interior of the mountains of Oaxaca, this wild and scarce plant carries the essence of volcanic earth, zesty citrus, and arid landscapes.
In each bottle, we have skillfully captured the unique terroir of this mystical agave, creating a truly exceptional experience for the senses. Without a doubt one of our favorites.
Type of agave: Karwinskii (Madrecuishe) grown in the wild,
harvested after 12 years
Soil/Habitat: Yellow soil in the lowlands with arid terrain
Region: Cultivated in San Dionisio Ocotepec, Oaxaca, Mexico
Oven: Cooked for 3-5 days in an earthen pit using Ocote (pine) wood
Grinding: Crushed in tahona mill (circular millstone)
Fermentation: 10-12 days in pine vats with wild (natural) yeast
Distillation: Double distillation in copper stills
BOOK A PRIVATE TASTING WITH US IN MEXICO CITY
(MIN 6 PEOPLE)
OUR SIGNATURE COCKTAILS
THE ONLY ONE
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- 1.5 OZ OF zANCUDO ESPADIN
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- 1.5 OZ OF FRESH LIME JUICE
- 1.5 OZ OF ORGANIC egg white
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- 1.5 Fresh Italian basil syrup
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SHAKE VERY WELL WITH ICE
SERVE AND FINISH WITH black pepper on top and a flamed rosemary sprig on top
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NEGRONI DE CACAO
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- 1oz ZANCUDO Tobalá
- 1oz Cocchi Vermouth di Torino
- 1oz Cappelletti
(infused with cacao nibs)
- 2 dashes of chocolate or cacao bitters
- Twist of orange or cacao shavings for garnish
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SHAKE VERY WELL WITH ICE.
SERVE AND FINISH WITH FRESH ORANGE.
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old fashioned
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- 2 oz Zancudo Madrecuishe
- 0.5 oz homemade agave syrup
- 1 teaspoon cherry syrup
- 3 dashes Francisco Fernet (rhubarb bitters)
- Cherry and a Grapefruit twist
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mix IT in a glass with ice.
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Garnish with a cherry and express a grapefruit twist over the drink.
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At our company, we believe in creating an inclusive environment where everyone is welcome, regardless of their background.
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We value diversity and believe different perspectives lead to innovative ideas and solutions.
Whether you are a seasoned professional or a mezcal enthusiast, we offer opportunities for you to develop your skills and thrive in a collaborative and supportive work environment.
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Join our team and be a part of a company that values creativity, diversity, and personal growth.
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