MISSION
STATEMENT
Whether "conventional" or "unconventional", MEXCOR's mission, through its employees' passion and pride, is to cultivate relationships with our suppliers by building our brands, while providing impactful service, innovation and value to our customers and our community.
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TEXAS MEZCAL


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Mezcal Divino Blanco
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Akul-Cirial
Akul-EspadinTepeztate
Akul-Blend
LAJITA_Blanco_750ml
LAJITA_Reposado_750ml
Mezco Gold
Mezco Blanco
Morales Mezcal
Aztecali mezcal
Real De Jalpa
Izo Mezcal
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Animas_Joven_Mezcal
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Mezcalero_No._5
AlipusMezcal
nahuales-anejo
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nahuales-blanco_1
WatercrossSotol-Golden
WatercrossSotol-Blanco
Tonayan
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In 1984 a consignment of distilled spirit made 100% from Agave Angustifolia haw, also known as Agave Espadín– (the plant from whence Mezcal originates) arrived at the Licores Veracruz cellars. As it was being decanted, the young Josė Villanueva Barragán noticed the extraordinary aroma of this new arrival, and asked his parents’ agreement to keep some of this distillate for the future and age it further in oak barrels. And so it was that 17 European antique white oak casks were set aside containing approximately 2900 litres of mezcal spirit, to quietly age in the Licores Veracruz cellars for many years. In fact so many years passed, that over time, the cellar masters came and went, and the consignment of 17 barrels was forgotten about. While clearing a part of the old cellars, these forgotten casks were re-discovered and 30 years later, after the angels had taken their share of the original 17casks, only the equivalent of 5 barrels remained. Thirty years on, José Villanueva Barragán finally opened a cask for tasting, and described the liquid as magnificent and quite unique. Naturally he decided it was time to bottle it and show it to the world.
It is a 100% Mexican seal of Licores Veracruz, a company that with its fifth generation working the art of mezcal, diversifies and enhances its DIVINO brand. The Divino name is a tribute to the majesty and leadership of the pre-Hispanic peoples, a recognition to ancient Mexico. The icons on the Mezcal Artesanal Blanco Divino label reflect the process of making and meaning of mezcal. The power of fire is reflected, with the cooking of the heart of the agave. The sun and the moon staged in the upper part, represent the passage of time, the sowing and harvesting cycles, the evolution of day and night, primordial periods on its development and life of an agave plant. Around the sun and moon, there is smoke from the cooking process, the mouths emphasize the smoky flavor of mezcal. The falling drops personify the already distilled mezcal. The jaguars on the label, evoke the great character of this drink. Finally, the symbols of speech and / or communication found on the label are symbolic of a mezcal that speaks for itself, tells stories, in each drink one can realize all the elements that they constitute: time, nature, type of maguey, the human hand and the mysticism of this drink.
Divino Mezcal with worm is the same Mezcal that is found in Divino with Pear, but in a more traditional presentation. The worm lives in the agave plant and is typically placed in the Mezcal to define it as authentic. It is considered a right of passage to eat the worm.
Divino Single Barrel is a limited edition Mezcal, with only 1300 bottles per batch. The bottles are numbered and dated by hand. The Mezcal is produced using a single barrel system, and is aged double the amount of time of the official Mexican Norm for aging Mezcals. The Mezcal is aged in antique white oak barrels. Carefully elaborated with selected 100% Agave Espadín and distilled in Matatlán, Oaxaca. It is an exquisite Oaxacan mezcal, that remembers the matured and baked agave. Its entry has character, with fresh, herbal and smokey mineral notes, with depth, balance and final stay, resulting in Golden hue liquid, which is transparent and brilliant, with body and slow runoff in your glass. It has been certified by the Mezcal Regulatory Council.
AKUL is a hand made mezcal created to enjoy the real taste of the agave. Akul has a smooth, full bodied, rich agave flavor, with a light smokey finish that reminds us of the way the agaves are cooked. In Mexico it is common to taste it with an orange slice sprinkled with salt and chili.
Mezcal Artesanal Lajita Blanco is for the Polished Palate. Each bottle is numbered and dated by hand. It is handcrafted with 100% selected agave “Espadinas.” Distilled in Matalan, Oaxaca and certified by the Mezcal Regulatory Council. Awarded the Gold Medal in “The Tequila and Mezcal Masters 2018” competition. It is a crystal clear and brilliant liquid, with body and slow runoff in the cup. It has a fresh and smooth balance of the traditional Agave “Espadin” with gentle floral notes, smokey and some mineral aromas that evoke their lands. Offers an exquisite balance between flavour and aroma.
Lajita Mezcal Reposado is a premium Mezcal made from 100% Agave. In 1997 it was named the best mezcal in U.S. market. Lajita is aged 5 months and it is 100% agave. Lajita is excellent due to the smooth, fine taste.
Mezco Mezcal is a golden mezcal made from vodka & spirits distilled from the finest agave. Developed to be a new agave spirit that has a great price and can be used for multi-purpose. Using agave and a neutral grain spirit gives Mezco versatility for new and traditional drinks.
Mezco Mezcal is a platinum mezcal made from vodka & spirits distilled from the finest agave. Developed to be a new agave spirit that has a great price and can be used for multi-purpose. Using agave and a neutral grain spirit gives Mezco versatility for new and traditional drinks.
Morales Mezcal is the newest addition to the beloved Morales family. Made from 100% Espadin Agave this artisinal mezcal is made in small batches to bring you an ultra premium product! Not to mention the BEAUTIFUL craft packaging, its sure to be an eyecatcher on any shelf!
Real de Jalpa is Mexico’s largest producer of mezcal. Aztecali mezcal is made from 100% blue agave, and it has ten months in oak barrels. It is a pale straw colour in the glass, with aromas of agave, toasted oak, vanilla and herbs. Creamy in texture, it has a light sweetness, and spicy notes that linger on the finish.
Rested 4 months in withe oaks barrels. Golden yellow, aromas of honey, dried pineapple and coconut, with hints of herbal and light roasted nut notes. The palate is soft and silky, with medium body and robust semi-dry, with a final unctuous, and with notes of white pepper and good balance in its woody character.
Inspired by ancestral methods, native agave hearts are roasted into artisanal mezcal using specially selected, local wood and volcanic rocks from beneath the earth. Smooth, subtly smoky & made to sip, Izo is crafted from wild agave grown in the high-altitude mesas of Durango, Mexico. This Mezcal is quickly becomeing a market leader and has been recognized with multiple awards, including a Gold medal at the San Diego International Wine & Spirits Challenge.
La Medida Mezcal (“the measure”) is a collaborative brand created by Julián Vidal Gómez Rodríguez, who has been one of the unsung icons of Oaxacan mezcal for over 40 years. Alongside his son, Julián works in concert with several highly regarded mezcaleros around Oaxaca (including the enigmatic legend Don Celso, who co-founded the brand) to showcase a diverse range of wild and cultivated single-varietal bottlings.
La Medida Mezcal (“the measure”) is a collaborative brand created by Julián Vidal Gómez Rodríguez, who has been one of the unsung icons of Oaxacan mezcal for over 40 years. Alongside his son, Julián works in concert with several highly regarded mezcaleros around Oaxaca (including the enigmatic legend Don Celso, who co-founded the brand) to showcase a diverse range of wild and cultivated single-varietal bottlings.
La Medida Mezcal (“the measure”) is a collaborative brand created by Julián Vidal Gómez Rodríguez, who has been one of the unsung icons of Oaxacan mezcal for over 40 years. Alongside his son, Julián works in concert with several highly regarded mezcaleros around Oaxaca (including the enigmatic legend Don Celso, who co-founded the brand) to showcase a diverse range of wild and cultivated single-varietal bottlings.
Deeply committed to local traditions and rooted in rustic ingenuity, Erick’s collaborators are all bona fide local legends in their own right. Working with just a single mezcalero per state, including several states (such as Nuevo León and Sonora) not currently acknowledged under the “Mezcal” Denomination of Origin, Erick bottles tiny batches of truly thrilling, uncertified agave distillates. His selections are presented at his small, appointment-only tasting room, and as exclusive batches with iconic venues like Omar Hernandez Gallery in Oaxaca and Pujol in Mexico City.
Deeply committed to local traditions and rooted in rustic ingenuity, Erick’s collaborators are all bona fide local legends in their own right. Working with just a single mezcalero per state, including several states (such as Nuevo León and Sonora) not currently acknowledged under the “Mezcal” Denomination of Origin, Erick bottles tiny batches of truly thrilling, uncertified agave distillates. His selections are presented at his small, appointment-only tasting room, and as exclusive batches with iconic venues like Omar Hernandez Gallery in Oaxaca and Pujol in Mexico City.
Artisanal distillation of fully mature agaves, focused on the rare wild agave cupreata, known as papalometl. Very few distillers source their cupreata in Oaxaca: it’s usually found further north. Eber Villalobos has been in the mezcal trade for 11 years, and is using his knowledge to produce a genuinely excellent mezcal – no bells & whistles, just the real thing. Eber has worked in Silacoyoapam, up north in the mountainous Mizteca, where he sources his wild papalometl (agave cupreata), but has moved to a notably well-run distillery in Santiago Matatlan operated by Procoro Bautista. Meticulous tends to mean great product: doing everything exactly right. Textbook mezcal.
An truly impressive collection of mezcals from tiny distilleries, some south of Oaxaca city in the central valley, others in Sola de Vega in the rugged Sierra Sur. Many of the agaves are wild
Hand-distilled May, 2019, by Don Rubén Solis Lozano in La Constancia, Durango. 40% wild cenizo (agave durangensis), with espadín. The tiny cenizo is notoriously difficult to distill. Beautifully balanced: the calm rich espadín is perfect backdrop to the feral intensity of the wild cenizo. 47% abv.
Fermented in cypress vats & distilled by Don Valente Angel from agave espadín grown on a plateau at about 5000 feet: rolling low hills and terraces, with thin ferriferous soils, near Miahuatlan. The local practice is to add some madrecuishe to the roast. Complex, rich, intensely floral.
Just over a year in French Nevers oak. Beautifully and gracefully mature, with deep rich flavor and a soft enduring finish. Long finish: scotch whisky fans love it. Very little is exported. Scarce.
Six to nine months in French Nevers and American oak. The oak is subtle but utterly transforms the mezcal into an unusually elegant and subtle distilled spirit that rivals great malt whiskies. Brilliant, well-structured, and complex.
No blanco tequila can stand up to it: finest blanco mezcal in bottle. Carefully selected espadín agaves from all over the Oaxacan valley, pit-oven roasted, stone milled, fermented in pine vats & distilled by Karina Abad and Joel Antonio. Technical improvements in method result in a mezcal that is full, rich, balanced, and lightly fruity, with a hint of agave sweetness. Light mesquite smokiness from the roasting oven.
Sotol is a native spirit to the borderlands. It is made from the Sotol (Dasylirion “Desert Spoon”) succulent which grows abundantly in the high plains and sierra of the Chihuahuan desert, west Texas, southern New Mexico and parts of Arizona. To make Watercross®, sotol plants are wild harvested, buried in a volcanic-rock pit and slow cooked for 10-14 days, naturally fermented, and distilled as they have been for Sotol’s 800-year history. Though a cousin to tequila and mescal, Sotol is often compared to a fine scotch and cognac. Its aroma is that of the desert just after a long awaited rain. Its terroir gives it complex herbal flavors that make it a delight to sip.
Sotol is a native spirit to the borderlands. It is made from the Sotol (Dasylirion “Desert Spoon”) succulent which grows abundantly in the high plains and sierra of the Chihuahuan desert, west Texas, southern New Mexico and parts of Arizona. To make Watercross®, sotol plants are wild harvested, buried in a volcanic-rock pit and slow cooked for 10-14 days, naturally fermented, and distilled as they have been for Sotol’s 800-year history. Though a cousin to tequila and mescal, Sotol is often compared to a fine scotch and cognac. Its aroma is that of the desert just after a long awaited rain. Its terroir gives it complex herbal flavors that make it a delight to sip.
Discover our wild agave Mezcal. To accomplish different notes, we harvest exotic species of wild agaves that carry unique properties. Traditionally distilled. Wood, herb and fruity aromas are characteristic.
Discover our wild agave Mezcal. To accomplish different notes, we harvest exotic species of wild agaves that carry unique properties. Intense aromas and flavors originated from combining semi-wild and wild agaves since they are cooked, grinded and fermented together.
Discover our wild agave Mezcal. To accomplish different notes, we harvest exotic species of wild agaves that carry unique properties. A unique experience. This mezcal is produced with three rare wild agaves: Madrecuishe-Tobala and Arroqueño.
One of Mexico’s most beloved spirits is finally making its grand debut into the United States! Tonayan is a Liqueur made from Agave and Sugar Cane from Casa Tonayan, founded in 1958. This beloved beverage is not only know among the Mexican market, but has developed into one of the most memorable experiences to many consumers.
Unusually well-made single-batch artisanal Raicilla de Costa (from the coastal region of Jalisco state). Raicilla is a spirit made only in Jalisco state, from agaves distilled in remote areas. Raicilla is a mezcal – but not on the label, due to Mexican regulations. Raicilleros uses at least nine kinds of agave, all of them wild, some with several differing local varieties. Raicilla is artisanal as it gets, going way back in time; its distillation was introduced in the 1600s from the Spanish colonies in the Philippines, which resulted in the common use of the primitive Filipino double-chamber clay still.
Beautifully distilled single-batch artisanal Raicilla de Costa (from the coastal region of Jalisco state). Raicilla is a spirit made only in Jalisco state from agaves distilled in remote areas. Raicilla is a mezcal – but not on the label, due to Mexican regulations. Raicilleros uses at least nine kinds of agave, all of them wild, some with several differing local varieties. Raicilla is artisanal as it gets, going way back in time; its distillation was introduced in the 1600s from the Spanish colonies in the Philippines, which resulted in the common use of the primitive Filipino double-chamber clay still. Many raicillas are roasted in above-ground clay ovens instead of the fire pits of Oaxaca.