The Madrecuishe agave is part of the Karwinskii family, which also includes agave Cuishe, Cirial, and Tobasiche. Harvested between 14-16 years old, it grows mostly in the drier climates of Oaxaca, and typically takes a tall, cylindrical form. Due to the agave's dense core and low water content, mezcal made from Madrecuishe typically has high minerality and freshness with vegetal and floral notes. QQRQ's Madrecuishe is made by Maestro Mezcalero Natalio Vazquez at his palenque in El Palmar. Agaves are sourced from both wild and semi-wild plantations in Sitio El Palmar, San Luis Amatlán and Miahuatlán. Semi-wild means that wild seeds are sowed in community or private fields and when transplanted, left to grow, as in the wild. True wild agaves are increasingly scarce and Symonds feels replanting wild seeds represents a more responsible way to enjoy these rarer types of agave. To this end QQRQ re-sow ten times as many seeds as agaves used in their Mezcals. Tasting note: Clear. Oily and dense with a briney / fruity / waxy / dried herb opening sniff. Drifts lazily from the glass. Air contact loses no definition or intensity adding hints of menthol tobacco, white pepper, char grilled pineapple and dried fruits. A medium sweet, light to medium bodied mezcal with Islay-esque flavours of grilled citrus, tyre tube, wood smoke and a brisk, minerally finish. Elegant and remarkably balanced. The bouquet is first class. 47% Alc./Vol.

Mezcal de Pechuga is made when a finished Mezcal is re-distilled with local fruits, grains and nuts, and a raw piece of protein (typically a chicken) is hung over the still to cook in the vapours. Traditionally, this style of Mezcal is produced for special occasions and consumed locally, and there are as many different versions as there are distilleries. QQRQ’s version trades the poultry for a homemade vegetarian mole paste, made to a traditional family recipe. Crafted by Carlos Méndez at his palenque in Santiago Matatlán, this Pechuga uses the QQRQ Espadín agave as its base. Following the second distillation, the mole paste is added and the spirit is rested to infuse for two weeks before the final, third distillation.

Ouzo 12 is the number one export ouzo in the world. Its delicious aroma and taste immediately transport the drinker to sunny Greece. Made according to the original recipe dating back to the 1880s, Ouzo 12 is produced using a unique blend of aromatic seeds, fruits and herbs combined with alcohol from molasses and non-synthetic anethol. Double-distilled to ensure the purest and finest product, Ouzo 12 goes through 16 successive pot stills before it is poured in your glass!

First introduced in 1995, Del Maguey offers a collection of exceptional, rare and unblended mezcals created by individual family producers in remote villages throughout the state of Oaxaca, Mexico. Vida was created for use in cocktails.

Ancestral Certified Mezcal Castilla, limited edition, rare and small batch collectors items. This wild grown Burrito Fiestero Mezcal is created with joy & passion in the remote state of Durango, Mexico. With sustainable practices, Burrito Fiestero focuses on delivering the best flavours of northern Mexico using traditional ancestral methods and individually hand painted bottles by local Mexican artesans.

Ancestral Certified Masparillo Mezcal, limited edition, rare and small batch collectors items. This wild grown Burrito Fiestero Mezcal is created with joy & passion in the remote state of Durango, Mexico. With sustainable practices, Burrito Fiestero focuses on delivering the best flavours of northern Mexico using traditional ancestral methods and individually hand painted bottles by local Mexican artesans.

The Monte Alban Mezcal is considered the spirit for true lovers of Tequila. Containing the famous worm that inhabits the Agave plant, Monte Alban is a big and bold Mezcal with all the fire and brimstone one would expect. Golden pale amber colour, smoky agave and grilled pineapple to the nose and a soft palate of grilled fruit, prune and light minerals. Monte Alban is the perfect spirit for an adventurous soul.

First made in 1805 by Henri-Louis Pernod, it is an unsweetened aniseed flavoured liqueur that is often enjoyed after dinner as a digestive.

A beautifully handcrafted Lime Liqueur from Cello. It uses 100% local produce infused with the purest sugarcane distilled alcohol. With the mouth watering aromas of lime zest, it follows through with long lasting vibrancy of honeyed lime peel and supple acidity with a hint of zest bitterness on the palate. A classy flavoursoume liqueur to enjoy in cocktail recipes or indulged over ice cream.