RANGE

House pour from Quiquiriqui! Handmade by Maestro Julio and his family at their palenque in Oaxaca's Mixteca region, this mezcal is truly exceptional.

Julio's Espadín agave is cultivated on the ranch, requiring up to nine years to achieve full maturation. The flavours produced are a true reflection of the distinctive landscape in which these agave plants flourish. Mixteca, a high-altitude mountainous region, benefits from abundant sunlight typical of Oaxaca while also experiencing ample rainfall—an unusual characteristic for the state.

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Each sip gives you a harmonious blend of roasted caramel and earthy tones, complemented by white pepper, hints of pine and a subtle sweetness that lingers on the palate. The hard work put in to make this mezcal is evident in its balance, making it a perfect choice for both mezcal aficionados and newcomers alike.

Sip it neat or mix it up—either way, you're in for a treat with the timeless flavours of Espadin agave.

Quiquiriqui presents its Espadin mezcal in a convenient 5-litre bag-in-box, which, for the same price,  gives nearly 1ltr more mezcal than a standard 6 bottle case.

This innovative approach aims to lessen environmental impact by reducing glass waste in the hospitality industry, utilising only 15% of the materials required for glass bottles.

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Furthermore, the use of larger shipping containers results in a 45% reduction in weight, creating a carbon footprint that is eight times smaller than that of glass bottles and decreasing overall emissions by as much as 80%.

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Quiquiriqui also champions local 

communities through traditional production techniques and initiatives for agave replanting.

LIMITED AVAILABILITY LEFT - We take home roasted locally grown cacao beans and infuse them into our signature Espadin mezcal, allowing flavours to marry, before distilling it for the third time. This special mezcal, locally called 'pechuga' or "from the heart," is usually made for community celebrations using ingredients straight from the local community.

LIMITED AVAILABILITY LEFT  - Locally grown and roasted coffee beans are added to our house Espadin mezcal,  left to macerate, then distilled a third time.

This type of mezcal is known locally as a ‘pechuga’, meaning “from the heart” This style of mezcal is made for special occasions by communities, using ingredients local to the producer

Using 3 types of agave - Espadin, Arroqueno and Mexicano, all grown from seed by Julio.

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Each type of agave undergoes its unique pit roasting process prior to being double distilled. This cooking and distilling process allows each agaves distinct flavours to shine individually. Once the mezcal is rested we blend the 3 types together. Espadin is a great base for any ensamble and acts as a support for the savoury notes of Arroqueño and the more sweet tones of the Mexicano. 

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As with all Julios Mezcals the process and liquid is 100% agave - absolutely no chemicals or additives are used at any time from seed to bottling. Everything is made the traditional way - by hand - and as always our abv is never lowered below 45. This ensamble sits at 47abv allowing the full flavours to shine. 

Julio's Arroqueños agave takes approximately 10 to 15 years to mature, reaching a substantial weight of 150 to 300 kilograms. Once prevalent in Oaxaca, these agave plants have become quite rare, prompting the implementation of a robust replanting program. Julio ensures that many of these agave are allowed to mature and flower, collecting their seeds for cultivation in his nursery.

In addition to supporting various agave species, allowing them to bloom provides essential food and habitat for pollinators, such as bats, as well as other wildlife, thereby contributing to a more balanced and resilient ecosystem. The patience and dedication required to cultivate Arroqueños are evident in their complex flavor profile, featuring notes of barbecue, bacon, and spice on the nose, followed by flavors of wood, saline, and a distinct savory characteristic. The finish reveals earthy, copper undertones, making this Arroqueño a unique standout and a favorite in the new range.

Julio's Tobala’s are planted in the hills amongst the pine trees, and take between 5-7 years to mature.  These plants only propagate through seeds, so many plants are left to flower so the seeds can be collected and sown in the nursery. Allowing the agave to reach full maturity and flower means the agave cannot be used to make mezcal but it instead  provides food and habitat for pollinators, like bats, and other wildlife, contributing to a more balanced and resilient ecosystem. 

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In the Mixteca, Tobala agaves often grow side by side with similar looking agave, which flower, different stages, often hybridising to  create different strains, in the Mixteca these agave are  known as Papalometl.

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Julio’s Tobala really carries the taste of the Pine forest the agave grow in, its herbal,  mineral and white pepper on the nose, followed by a complex palate with which is fresh, lactic, with notes of coriander, stewed fruit. Finishing with a rich mouthfeel, herbal sweetness and pine sap.

This is a brand new expression for the QQRQ range, during a trips to visit Julio and his family we decided to experiment with the types of mole pastes we usually use for our range of pechuga mezcals. Mole Rojo is a rich, spicy, red colored paste, used as a base to make sauce. It's a complex blend of flavors, including chilies, spices, nuts,  using more ancho and guajillo chiles than other moles. Julio’s family makes the paste then its added to our Espadin Mezcal  after the first distillation. Everything is left to macerate then the second distillation takes place. This style of Mezcal is traditionally made for special occasions by communities, using local  ingredients

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The resulting mezcal is really delicious! The flavours of Julio’s espadin are still prominent, but an added layer of complexity comes through with notes of chilli, sweetness and a nutty warmth.

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Overall this mezcal is delicious as a food pairing but equally makes an absolutely unique twist on a margarita!  

Mole Negro paste is added to our Espadin Mezcal in a magical maceration before a final third distillation. This type of mezcal is known locally as a ‘pechuga’ meaning “from the heart” This style of Mezcal is made for special occasions by communities, using ingredients local to the producer.

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Mole negro is a rich, dark-coloured Mexican sauce, often considered the "king of moles" in Oaxaca, Mexico. It's a complex blend of flavours, including chilies, spices, nuts, chocolate, and other ingredients like tomatoes and tomatillos. The dark colour comes from the use of smoked chilies, prunes, and chocolate, along with various spices. 

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This mezcal carries all the classic flavours of mole negro, think chocolate, chilli, sweet fruits and cinnamon, all carried along by the classic elements of the espadin agave.