Mezcal Don Amado Rústico

"92 points... a smoky, earthy mezcal with a creamy center."

“Don Amado Rústico… that one was insane, it was really good, like when I tasted it, I pictured wet wood, coffee bean, I could taste and smell the actual smashing of the piñas…."
Hippy Cholo podcast (skip to 59:00)

"This floral, silky mezcal is made in ceramic pot stills in southern Mexico's Santa Catarina Minas, Oaxaca. The libation is twice distilled and filtered three times for a uniquely smooth finish. The bouquet hints at vanilla and honey, while a citrus agave flavor lightens the mouth and settles quickly. The quality of Don Amado's agave is rooted in the distillery's practice of using estate-grown plants, which are hand-selected as needed for specific batches. Harvested between 27-28 brix, the high sugar agave yields a wonderfully sweet aroma. Truly a treat to be savored! This has some seriously enticing licorice, orange zest and hickory smoke aromas. The flavors are both elegant and snappy with a light earthy note, more of a feel than a flavor, coming from the traditional ceramic still used. The finish is wonderfully nutty with a light dose of vanilla. Very, very fine."

— D&M Wine Cellars

Mezcal Don Amado Arroqueño

"94 points... 2017 Best Blanco Mezcal... a wonderfully complex and smoky mezcal with great savory spiciness."

Mezcal Don Amado Largo

"93 points... A complex mezcal with oscillating fruitiness and jerk-like spiciness."

Mezcal Don Amado Pechuga

"93 points... vegetal and complex, with sun-warmed hints of fresh tomato, bell pepper and basil in the nose and on the palate."

— Kara Newman, Wine Enthuasiast

Mezcal Don Amado Reposado

"96 points... this one is a beauty... layers of dried apricot, honey, sherry, gingery spice and Scotch-like smoke."

— Kara Newman, Wine Enthusiast

Mezcal Don Amado Añejo

"96 points... a regal take on what many consider to be a rustic product."

— John Rankin,

Mezcal Mina Real

"Soft, creamy, nice acidity, earthy, and a touch of spice and ripe fruit on the finish. Super refreshing and delicious. I definitely implore more people to check this out - and the price point is super nice as well!"
— Khrys Maxwell, April 2020

"An Incredible Elixir," Eric Lawlor, Saveur, March 2002

"Distillin' South of the Border," Logan Ward, National Geographic Adventure, Summer 1999

"Supplier Changes Mezcal Image," Michael V. Copeland, The Oakland Tribune, July 29, 1999