Country: Oaxaca, Mexico

Raw material: Maguey Espadín (Agave Angustifolia)

Alcohol: 40%

NOM: O01X

 

Ilegal Mezcal story starts in 2004 when the founder John Rexer began smuggling mezcal from Oaxaca to his own bar Café No Sé in Antigua Guatemala and became popular very quickly.

 

The agave is hand-harvested, roasted in an earthen pit lined with river stones for 5-7days, crushed by a horse-drawn Tahona, goes to 7-10 days process of natural fermentation in pine vats, and then is double-distilled. The barrel aging is done in a combination of new and used American oak, medium char barrels.

 

Tasting Notes

Colour: Clear

Aroma: Earthiness, woody, and roasted herbs

Taste: Light smoke, well-rounded agave flavour, and fresh citrus

 

Variants:

Ilegal Reposado

Ilegal Añejo