Mezcal Derrumbes OaxacaThis is an ensamble of two of Oaxaca's most iconic agave species, Espadin and Tobala. Made by the skilled hands of, Javier Mateo, in the village of Santiago Matatlan, Oaxaca. It is a delicate mezcal that has a beautiful balance of the boldness of Espadin and the complexity of Tobala.

at Maryland’s Sagamore Farm – naturally filtered spring water

saffron like elements

matured in charred virgin american oak barrels

COLOR: Honey amber

with the bourbon maturation providing rich vanilla and milk chocolate flavours alongside refreshing honey and zest notes

with a hint of salt and peat

confirming its unchanging passion for unique and innovative objects

utilising whisky distilled in both 1997 and 2000 respectively

There’s a term in music called hyping

maguey Cenizo and Alto (Agaves Americana Sahuayensis and Inaequidens)

quarter casks and Oloroso sherry butts

Every drop of Elyx is made from winter wheat grown on one single estate in southern Sweden