ZANCUDO IS COMMITTED TO CRAFTING EXCEPTIONAL MEZCAL THAT REFLECTS THE RICH CULTURAL HERITAGE AND ARTISANAL TRADITIONS OF MEXICO AND OAXACA.
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ZANCUDO IS COMMITTED TO CRAFTING EXCEPTIONAL MEZCAL THAT REFLECTS THE RICH CULTURAL HERITAGE AND ARTISANAL TRADITIONS OF MEXICO AND OAXACA.
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ZANCUDO MEZCAL, BORN IN OAXACA, IS A PURE SPIRIT SHAPED BY AGAVE AND GENERATIONS OF TRADITION, SETTING A NEW STANDARD FOR PREMIUM MEZCAL WITH ELEGANT COMPLEXITY.
ESPADÍN
43% alc. vol. (86 Proof) 750 ml
AGAVE TYPE
Angustifolia (Espadín) harvested at 7-8 years
SOIL
Varied soils, terrain, and altitudes
REGION
San Dionisio Ocotepec – Oaxaca, Mexico
OVEN
Cooked for 3.5 days in an earth oven with pine wood
GRINDING
Crushed in a tahona mill (circular millstone)
FERMENTATION
10-12 days in pine tubs with natural yeast
DISTILLATION
Double distillation in copper stills
An herbaceous expression of agave balancing a soft and sweet palate with suggestions of lemon, caraway, orange, and the lightest touch of smoke. Zancudo Espadín represents traditional craftsmanship and the constant unwavering value of perfected work. A mezcal for any time, straight or in a delicious cocktail.
TOBALÁ
45% alc. vol. (90 Proof) 750 ml
AGAVE TYPE
Potatorum (Tobalá) grown in the wild, harvested after 12 years
SOIL
Yellow soil in the highlands with mountainous terrain
REGION
San Dionisio Ocotepec – Oaxaca, Mexico
OVEN
Cooked for 3.5 days in an earth oven with pine wood
GRINDING
Crushed in a tahona mill (circular millstone)
FERMENTATION
10-12 days in pine tubs with natural yeast
DISTILLATION
Double distillation in copper stills
This small wild agave is found in the remote mountains of Oaxaca, contributing sweet and salty notes to the palate, with cacao tones and impressions of subdued smoke, wintergreen, cedar, and leather. If what you seek is complexity in your mezcal, Zancudo Tobalá is for you.
MADRECUISHE
42% alc. vol. (84 Proof) 750 ml
AGAVE TYPE
Karwinskii (Madrecuishe) grown in the wild, harvested after 12 to 15 years
SOIL
Yellow soil in the lowlands with arid terrain
REGION
San Dionisio Ocotepec – Oaxaca, Mexico
OVEN
Cooked for 3-5 days in an earthen pit using Ocote (pine) wood
GRINDING
Crushed in a tahona mill (circular millstone)
FERMENTATION
10-12 days in pine tubs with natural yeast
DISTILLATION
Double distillation in copper stills
Nestled in the rugged terrain of the interior of the mountains of Oaxaca, this scarce wild agave results in a rich, savory mezcal with aromas of volcanic earth, citrus, pear, desert sage, rain showers on arid rock, leather, and clay. Luxurious and rare, Zancudo Madrecuishe is made from the oldest agaves we harvest.
ENSAMBLE
45% alc. vol. (90 Proof) 750 ml
357 BottlesAGAVE TYPE
Tepeztate, Jabalí and Mexicano grown in the wild, harvested after 12-36 years
SOIL
Varied soils, terrain and altitudes
REGION
San Dionisio Ocotepec – Oaxaca, Mexico
OVEN
Cooked for 3.5 days in an earth oven with pine wood
GRINDING
Crushed in a tahona mill (circular millstone)
FERMENTATION
10-12 days in pine tubs with natural yeast
DISTILLATION
Triple distillation in copper stills
Crafted only once in a rare and limited run of 357 bottles, this super premium Ensamble captures the soul of 3 exceptional wild agaves. It brings together the freshness and spiciness of Tepeztate, the untamed character of Jabalí, and the deep earthy elegance of Mexicano. The result is a mezcal that feels both ancient and revolutionary, and a testament to our ethos of fair trade, integrity, and true craftsmanship.
On the nose, you will find bright aromas of fresh lavender, mint leaf, savory herbs, and a soft minerality. The palate opens with a natural umami quality followed by layered salinity, subtle sweetness, and a gentle warming spice. Notes of roasted agave, dry fig, fennel, lime zest, green jalapeño, and faint pine resin unfold slowly, creating a long and evolving finish that feels both clean and powerful.
Wild, expressive, and remarkably balanced, our Ensamble of Tepeztate, Jabalí and Mexicano stands as one of the most extraordinary spirits we have ever created.
OUR SIGNATURE COCKTAILS
THE ONLY ONE
Ingredients
• 1oz ZANCUDO Espadín
• 1/2oz fresh lime juice
• 1oz homemade basil syrup
• 1oz egg whitesMethod
Add all ingredients to a shaker with ice. Shake hard until cold. Strain out ice, then shake again without ice to create foam. Pour into a rocks glass over ice. Garnish with a fresh basil leaf. Optionally add a pinch of green salt on top or rim the glass.
NEGRONI DE CACAO
Ingredients
• 1oz ZANCUDO Tobalá
• 1oz Cocchi Vermouth di Torino
• 1oz Cappelletti (infused with cacao nibs)
• 2 dashes of chocolate or cacao bitters
• Twist of orange or cacao shavings for garnishMethod
Infuse the Cappelletti with cacao nibs (1 tablespoon nibs per 6-8oz of Cappelletti), let it sit for 1–4 hours while gently agitating, then strain out the solids. In a mixing glass with ice, combine the Tobalá, Cocchi Vermouth di Torino, and cacao infused Cappelletti. Stir (or gently shake if you prefer) until well chilled and properly diluted. Strain into an old fashioned glass over a large ice cube. Garnish with an orange twist or light cacao shavings.
MADRECUISHE OLD FASHIONED
Ingredients
• 2 oz Zancudo Madrecuishe
• 0.5 oz homemade agave syrup
• 1 teaspoon cherry syrup
• 3 dashes Francisco Fernet (rhubarb bitters)
• Cherry and a Grapefruit twistMethod
In a mixing glass with ice, combine the Zancudo Madrecuishe, agave syrup, cherry syrup, and Francisco Fernet. Stir until well chilled and properly diluted. Strain into an old fashioned glass over a large ice cube. Garnish with a cherry and express a grapefruit twist over the drink before placing it on the rim or in the glass.
OUR SIGNATURE COCKTAILS
THE ONLY ONE
Ingredients
• 1oz ZANCUDO Espadín
• 1/2oz fresh lime juice
• 1oz homemade basil syrup
• 1oz egg whitesMethod
Add all ingredients to a shaker with ice. Shake hard until cold. Strain out ice, then shake again without ice to create foam. Pour into a rocks glass over ice. Garnish with a fresh basil leaf. Optionally add a pinch of green salt on top or rim the glass.
NEGRONI DE CACAO
Ingredients
• 1oz ZANCUDO Tobalá
• 1oz Cocchi Vermouth di Torino
• 1oz Cappelletti (infused with cacao nibs)
• 2 dashes of chocolate or cacao bitters
• Twist of orange or cacao shavings for garnishMethod
Infuse the Cappelletti with cacao nibs (1 tablespoon nibs per 6-8oz of Cappelletti), let it sit for 1–4 hours while gently agitating, then strain out the solids. In a mixing glass with ice, combine the Tobalá, Cocchi Vermouth di Torino, and cacao infused Cappelletti. Stir (or gently shake if you prefer) until well chilled and properly diluted. Strain into an old fashioned glass over a large ice cube. Garnish with an orange twist or light cacao shavings.
MADRECUISHE OLD FASHIONED
Ingredients
• 2 oz Zancudo Madrecuishe
• 0.5 oz homemade agave syrup
• 1 teaspoon cherry syrup
• 3 dashes Francisco Fernet (rhubarb bitters)
• Cherry and a Grapefruit twistMethod
In a mixing glass with ice, combine the Zancudo Madrecuishe, agave syrup, cherry syrup, and Francisco Fernet. Stir until well chilled and properly diluted. Strain into an old fashioned glass over a large ice cube. Garnish with a cherry and express a grapefruit twist over the drink before placing it on the rim or in the glass.
