Our Riazuleño Contemporaneo offers a more intense and robust flavor and aroma than our Clasico. It possesses an herbal and vegetable taste profile, with the robust and viscous of Wild Tobala and sweet notes of Espadin Agaves. Our Contemporaneo balances less intense floral notes, a light aroma, and a taste of burnt wood, with other flavors and aromas, to maintain a very complex but pleasant taste profile.

Riazuleño is produced by Riazul in the foothills of San Dionisio Ocotepec in Oaxaca, Mexico on a single estate, owned and operated by our Maestro Mezcalero Gelasio Cruz. It is produced in the traditional, artisanal manner dating back hundreds of years. Pinas are cooked for up to three days in conical pits with hot, volcanic rocks, and covered with an earth layer and hay-like fabric to hold in the smoke. This process renders out a crystalline liquid, forming small beads called pearls ... a hallmark of quality for Espadin agave spirits.

What is Mezcal?

Tequila and Mezcal are produced in different states in Mexico (though there is overlap). Mezcal is made in 8 different regions of Mexico: Oaxaca, Durango, Guanajuato, Guerrero, San Luis Potosi, Tamaulipas, Zacatecas, and the recently-approved Michoacan.

Tequila can only be made, by law, with one variety of agave: the Blue Agave. Mezcal can be made with upwards of 30 varities. The production process for Mezcal is also different from Tequila, leading to a distinctly different flavor profile. With artisanal Mezcal production, the piñas are cooked in an underground, earthen pit.




Grilled pineapple, papaya, pepper, and smoke.


Herbal taste with hint of floral notes from the select agave classes. (Wild Tobala and Espadin)


Long finish

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