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Maya Mezcal -
Maya Mezcal is 100% agave, ultra premium, and cellar aged. Maya Mezcal is handcrafted from start to finish. This premium mezcal is made with the finest, mature, hand selected, Oaxaca Valley Agave. Celler aged in oak barrels (first aging is in American oak barrels and then transferred to French oak barrels for the final aging) Maya mezcal produces a sophisticated, mellow and balanced flavor with extraordinary smoothness. Nothing compares to this mellow and well rounded mezcal.

What about the Worm.
It is said the worm gives strength to anyone brave enough to eat it. At least it's what makes mezcal unique. The worms lives in the agave plant and are hand-harvested during the rainy summer season. They are stored in mezcal, drained and sorted, and placed in bottles near the end of the process. We have never met a palenquero who has offered a sip of his mezcal with: a Worm, a Lime or Salt. In our experience the only use of the worm besides a marketing gimmick is to mask the chemical taste of poorly produced mezcal.

Patron Tequila
Cabo Wabo Tequila
Sauza Tequila
Don Julio Tequila
Jose Cuevo Tequila
Corralejo Tequila
Herradura Tequila
Carmessi Tequila
Casa Noble Tequila
Don Eduardo Tequila
El Tesoro Tequila
Espolon Tequila
Centanerio Tequila
Penca Azul Tequila
Cesar Monterrey Tequila
Reserva del Senor Tequila
Casa Real Tequila
El Conquistador Tequila
Chinaco Tequila
Rio de Plata Tequila
Monte Alban Tequila
El Catrin Tequila
Campo Azul Tequila
Del Dueno Tequila
Los Azulejos Tequila
Mico Tequila
Honorable Tequila
Hacienda Tequila
Pepe Lopez Tequila
Rey Sol Tequila
Pueblo Viejo Tequila
Tenoch Tequila
Tonala Tequila
Tres Reyes Tequila
Vallarta Tequila
El Mariachi Tequila
Cinco de Mayo Tequila
Don Alejo Tequila
Arandas Tequila
Baja Tequila

The true history of the worm in the bottle
In 1940 Jacobo Lozano Páez moved to Mexico City from Parras, Coahuila, Mexico to study painting in the National School of Arts of San Carlos. He got a job at the historic liquor store "La Minita" affiliated with "La Economica" in downtown Mexico City . This experience changed his artistic aspirations to those of a successful bottler and trader of mezcal, an activity initiated in the same liquor store. In 1950 the then inexperienced entrepreneur, now owner of Atlántida, S.A., a small alcoholic beverage bottling company located downtown, and a (self-proclaimed) connoisseur of the mezcal's production process, discovered in tasting, that the maguey (agave) worms gave the mezcal a different flavor, since when the plant was cut for cooking a lot of these creatures remained in the heart during production (a bad choice of plagued magueys). This is how he got the idea to give his product a distinctive marketing touch; adding a worm to the beverage and including with the bottle a small sack with salt, seasoned with the same larva, dehydrated and ground.