Best Sipping Mezcals Under $75, According to Experts

Calenda Mezcal ($30)

This artisanal mezcal, made in Etla, Oaxaca, uses a blend of espadín and Mexicano agaves. “What I love about it is the balance,” says Cajas. He says that Calenda is “bright and approachable without losing its character.” 

On the nose, he finds cooked agave notes and a touch of caramel, followed by light smoke, fresh herbs, and citrus. 

“The palate is smooth and slightly sweet with a clean, earthy finish, which makes it versatile for cocktails, but also satisfying on its own,” he says. “It’s the kind of mezcal I can pour for industry friends or first-time drinkers, and everyone finds something to appreciate.”

Desolas Mezcal ($45)

Another Cajas favorite is Desolas Mezcal, which he says, “offers a really refreshing take on the category.” It’s made from 100% Salmiana agave in San Luis Potosí, a region often overlooked in comparison to better-known Oaxaca, and that difference is apparent. 

“Instead of heavy smoke, Desolas leans herbaceous and bright, with notes of fresh aloe, green pepper, and wildflowers,” says Cajas. “The palate is silky and mineral-driven, almost gin-like in its elegance, which makes it incredibly fun to work with in cocktails or served chilled as an aperitif. It’s a mezcal that surprises people, proof that the category is far more diverse than most consumers realize. And my favorite part is that it’s women-owned.”

Del Maguey Single Village San Luis del Río ($75)

Del Maguey is largely responsible for introducing mezcal to Americans. Its colorful labels dominated bars and store shelves during the early 2000s, and the brand is still a top seller. Del Maguey produces a variety of single-village mezcals, including San Luis del Río, crafted from espadín agave and one of the first bottles Del Maguey introduced to the U.S. Gonzalez notes that this fruity, smoky expression showcases classic mezcal characteristics and offers an enjoyable tasting experience for around $75.

Gracias a Dios Cuishe ($70)

Gonzalez also recommends Gracias a Dios Cuishe, which has been in his personal Top 10 for years. The agave is matured for 13 years in the central valleys of Oaxaca, fermented in wood vats for a little over a week, and distilled in copper stills. Expect strong, ripe aromas of tropical fruits and moss, and flavors of cloves, white pepper, cinnamon, and apples.

Doce Mezcal ($55)

Doce Mezcal was founded by women and is produced by a third-generation, family-owned distillery in the hills of Oaxaca. It gets the approval of Chris Higgins-Johnson, director of operations at The Archer, a restaurant and cocktail bar in Charleston, South Carolina. 

Doce Mezcal’s espadín begins with an ancient agave harvesting technique called “capón,” he says, where the plant’s quiote, or flowering stalk, is cut before it blooms. The agave is left in the ground. 

“This changes where energy is distributed in the plant, which will result in a richer, sweeter, nuanced final product,” says Higgins-Johnson. 

Doce Mezcal is a perfect representation of capón, resulting in a very approachable, but very refined espadín. The surprising first taste of Doce is savory, then slightly sweet, but quickly finishes in the very familiar, smoky, charred pepper taste.

400 Conejos Tobalá ($45)

400 Conejos makes a range of expressions, and its Joven is a staple at bars. Luis Tovar Zarate, cocktail chemist at Estancia La Jolla Hotel & Spa in San Diego, recommends the Tobalá “for someone interested in a traditional mezcal with a kick.” It features a blend of tobalá and espadín agaves from Oaxaca, and Zarate says that it offers “a high-quality tasting experience with earthy and fruity notes.”