Salvadores Mezcal

Salvadores is the easiest way in our store to taste the Oaxacan mezcal spectrum side-by-side. The lineup runs from the workhorse Espadín through wild-agave Tobalá and Tepeztate, plus a series of pechuga-style infused expressions (Cafe y Cacao, Tamarindo y Chiles, Elote) that use the second distillation pass to layer regional ingredients onto the spirit. All bottlings share the same four production pillars: earthen-pit roasted, tahona-crushed, wooden-tub fermented, copper-still distilled.

A traditional Oaxacan pechuga hangs raw ingredients above the still during the second pass — most famously a turkey breast, but also seasonal fruits, mole spices, or local specialties. The volatiles from those ingredients infuse into the spirit as it rises through the still. Salvadores treats the pechuga technique as a canvas: Cafe y Cacao with clove and anise, Tamarindo y Chiles with dried-chile heat, Elote with sweet-corn and freshly-baked-cake aromas. None of them are gimmicks — each is a serious bottling that holds up neat.