Celebrate March with Mezcal Reina - buy a bottle at any Amathus store and receive two complimentary Paloma RTD cocktails!
— PRODUCTS —
MEZCAL REINA PALOMA
A new addition to the House of Mezcal Reina, crafted using
artisanal Mexican mezcal, rooted in the heritage, provenance
and craft credentials that position. Mezcal Reina amongst
the world’s finest mezcal producers.
Crafted with soul, the Mezcal Reina Paloma delivers a premium
agave cocktail experience in a convenient, ready-to-enjoy format.
Single 200ml can - £4.99
4 Pack - £19.96
TOBALÁ
Potatorum (Tobalá), a mix of wild and harvested agaves endemic to Sola de Vega, Oaxaca. Grown in rocky, mountainous terrain, taking 15–18 years to mature.
Small plants with low yield; often one plant per bottle.
Production: Crafted using the ancestral method: cooked in earthen pits, hand-milled, naturally fermented in wooden vats, and double distilled in handmade clay pots.
£333
ESPADÍN/JABALÍ
Blend of Agave Angustifolia (Espadín) and wild Agave convallis (Jabalí); combining cultivated and rare agaves endemic to Sola de Vega, Oaxaca. Jabalí grows untamed across steep, rocky terrain and can take up to 12–15 years to mature. Known for its expressive floral character, it brings vibrant notes of hibiscus and fresh herbs that beautifully complement the rounded softness and gentle fruit of Espadín.
Production: Made using the ancestral method: cooked in earthen pits, hand-milled, naturally fermented in wooden vats, and double distilled in handmade clay pots.
£92.97
ARROQUEÑO
Americana (Arroqueño), wild agave native to the valleys of Sola de Vega, Oaxaca. Due to its large size, harvesting requires careful planning and sustainable practices, with a maturation period of 20–25 years.
Production: Produced using the ancestral method: cooked in earthen pits, hand-milled, naturally fermented in wooden vats, and double distilled in handmade clay pots.
£507
ESPADÍN/TOBASICHE
Blend of Agustifolia (Espadín) and Karwinsky (Tobasiche); combines wild and cultivated agaves endemic to Santiago Matatlán, Oaxaca. Tobasiche is grown on rocky soil and takes 12–15 years to harvest.
Production: Made using the ancestral method: cooked in earthen pits, hand-milled, naturally fermented in wooden vats, and double distilled in handmade clay pots.
£90.61
ESPADÍN
Angustifolia (Espadín), a commonly used agave harvested at a young age (5–7 years), ideal for mixology and cocktails.
Production: Distilled in San Pablo Villa de Mitla, Oaxaca, using an artisanal process. The agave is cooked in an earthen pit, milled by horse on a stone mill (tahona), fermented naturally in wooden vats without preservatives, and double distilled in copper stills.
ABV: 43%
