Ilegal Mezcal has an extraordinary origin story. John Rexer, the company’s owner, would smuggle bottles of Mezcal from Oaxaca to Guatemala to stock his bar Café No Sé. The drink quickly gained popularity and Rexer was able to find a permanent supply chain, albeit an illegal supply chain. From this, Ilegal Mezcal was born.
Aged for 13 months in American Oak, French Oak, and used bourbon casks.
This añejo mezcal is produced from Espadín agave cooked in a earth pit using both mesquite and eucalyptus wood. The roasted agave is then milled by tahona and fermented in oak vats before being double distilled in small copper stills.
The wax-sealed bottles have a parchment-style label and are hand-numbered.