Oaxacan Futures

To date, the most notable impact of this pandemic on the rural, mezcal-producing communities of Oaxaca has been economic. Some of the villages have completely shut themselves off to outsiders. The mezcaleros continue to make their unique, delicious mezcals but no one is able right now to buy it. As Felix Angeles said, "There's no quarantine for us, only work to do." Here's your chance to help these families until you get the chance to come down to Oaxaca and see them in person. Purchase bottles now and they'll be holding onto your mezcal until your next visit. It would mean a great deal to these families and these communities right now. And they look forward to thanking you in person. We can either give you directions or we can take you there as part of tour. Whenever the time is right.

You’ll receive a receipt from PayPal that you will bring with you. When you order below, unless you know what you're doing, unfortunately you will have to order each item individually. You can add multiple bottles of any one item in each purchase, but you can't just click once and order, say, three different expressions. Sorry! And when you go to pay, the top button option is if you want to pay with a PayPal account -- the bottom button allows you to use your credit card.   Any questions, email me! And for folks who want to help but don't see themeselves getting bottles ... or don't drink ... or whatever, if you just want to make a donation, here you go:



Adela del Carmen Cruz
San Dionisio Ocotepec, Oaxaca

This is Adela del Carmen Cruz, age 20. She started when she was 11 years old, under the tutelage of her father, Hilario Perez Cruz. Her agave are baked in an stone-lined earthen oven, crushed with a tahona, fermented in open-air wooden tinas, and distilled in wood-fired copper pot stills.

Tepeztate distilled with pineapple (1ltr) – 400 pesos


Cirial (1ltr) – 400 pesos


Barrilito (1ltr) – 500 pesos


Espadin (1ltr) – 250 pesos


Tobala (1ltr) – 300 pesos


Mexicano (1ltr) – 300 pesos


Coyote (1ltr) – 400 pesos


Karwinskii (1ltr) – 400 pesos


Jabali (1ltr) – 500 pesos


Pulquero (1ltr) – 500 pesos


Temo Garcia
San Dionisio Ocotepec, Oaxaca

Temo roasts his agave in an earthen oven, mills it with a horse-drawn tahona, ferments open-air in wooden barrels, and distills in wood-fired copper pot stills

Pulquero (1ltr) – 450 pesos


TOBALA (1ltr) – 450 pesos


Tepeztate (1ltr) – 450 pesos


Cuixe (1ltr) – 450 pesos


Ensamble de 7 especies (1ltr) – 500 pesos


Ensamble Tepeztate Espadin (1ltr) – 450 pesos


Ensamble Tobala Tepeztate (1ltr) – 450 pesos


Madre Cuixe (1ltr) – 450 pesos


Jabali (1ltr) – 1,000 pesos


Fortunato Hernandez
San Baltazar Chichicapam, Oaxaca

Fortunato roasts his agave in an earthen oven, mills it with a horse-drawn tahona, ferments open-air in wooden barrels, and distills in wood-fired copper pot stills

Ensamble of 5 - Mexicano, Tobalá, Espadin, Cuixe, & Barril (1ltr) – 250 pesos


Arroqueño (1ltr) – 500 pesos


Pechuga (1ltr) – 600 pesos


Espadin (1ltr) – 300 pesos



Tobala (1ltr) – 350 pesos



Jabalín (1ltr) – 800 pesos



Tepeztate (1ltr) – 300 pesos



Mexicano (1ltr) – 300 pesos



Cuishe (1ltr) – 300 pesos









Felix Angeles
Santa Catarina Minas, Oaxaca

Felix roasts his agave in an earthen oven, mills his karwinskiis with a machine, but his espadin, tobala, and arroqueno by hand. He ferments open-air in wooden barrels, and distills in wood-fired clay pot stills

Tobala (1ltr) – 1200 pesos



Tepeztate (1ltr) – 1500 pesos



Arroqueño (1ltr) – 1000 pesos



Espadin (1ltr) – 500 pesos



Tobaziche (1ltr) – 800 pesos



Jabalí (1ltr) – 1,500 pesos



Coyote (1ltr) – 1,500 pesos



Tobala Pechuga (1ltr) – 1,700 pesos



Arroqueño Pechuga (1ltr) – 1,700 pesos



"El Conejo"
Antonio Carlos Martinez
Santa Catarina Minas, Oaxaca

Like Felix, who is on the other side of Minas, El Conejo roasts his agave in an earthen oven, mills his karwinskiis with a machine, but his espadin, tobala, and arroqueno by hand. He ferments open-air in wooden barrels, and distills in wood-fired clay pot stills, but with a steel condenser. (Felix uses a copper condenser.)

Espadin—600 pesos


Tobala — 1066 pesos


Cuish — 1066 pesos


Arroqueño — 1200 pesos


Largo — 1000 pesos


Tepeztate — 1300 pesos


Pechuga — 1500 pesos


Jose Alberto Pablo
San Bernardo Mixtepec, Oaxaca

Jose Alberto roasts his agave in an earthen oven, mills it by hand using wooden mallets, ferments open-air in CLAY POTS, and distills in wood-fired clay pot stills. The mezcal of his community is traditionally yellow from using laminate condensers that get progressively more rusty until they eventually fail. He also makes clear mezcal using stainless steel condensers.

Ensamble de Espadín y Lumbre (1ltr) – 500 pesos


COLOR

Barril (1ltr) – 600 pesos


COLOR

Lumbre (1ltr) – 700 pesos


COLOR

Ensemble of Espadin and Mexicano (amarillo) (1ltr) – 500 pesos


Fulgencio Ramirez
San Agustín Amatengo, Oaxaca

Fulgencio roasts his agave in an earthen oven, mills it with a horse-drawn tahona, ferments open-air in wooden barrels, and distills in wood-fired copper pot stills with a refrescador

Pure Piñuela (1ltr) – 300 pesos



Tobalá (1ltr) – 350 pesos



Tepeztate (1ltr) – 350 pesos



San Martín (1ltr) – 250 pesos