Category: Artisanal Mezcal
Class: Joven
Variety: 100% Espadín Agave (agave angustifolia)
Origin: San Dionisio Ocotepec, Oaxaca, Mexico
Distillation: Copper stills
Flavor Profile: A mezcal with citrus notes, dried fruits, subtle hints of spice, and aromas of green apple and grapefruit. Its texture is smooth and silky, offering a clean, pleasant taste free of smoky notes.
Recommended Pairing: Perfect for starters like guacamole, tiraditos, or creamy soups, and an excellent companion for main dishes such as grilled meats, fish, and seafood. For desserts, it pairs wonderfully with vanilla, mango, or pineapple, enhancing its freshness and herbal profile.
Category:Artisanal Mezcal
Class: Distilled with lime
Variety:100% Agave Espadín (Agave angustifolia)
Origin: La Pila, Miahuatlán, Oaxaca, México
Distillation: Copper stills
Flavor Profile: Crystal-clear and silky mezcal with citrus and herbal aromas like lime, lemongrass, and green apple. On the palate, it's warm and smooth, with notes of quince, plum, mint, and agave honey.
Recommended Pairing: Pairs well with white meats, soft cheeses, and pasta dishes, complementing their flavors with freshness, softness, and a herbal-citrus balance.
Category: Artisanal Mezcal
Class: Distilled with Cempasúchil & Mandarin
Variety:100% Agave Espadín (Agave angustifolia)
Origin: Santiago Matatlán, Oaxaca, México
Distillation: Copper stills
Flavor Profile:Crystal-clear, smooth, and silky mezcal with sweet aromas of agave, ripe fruits, and cempasúchil flower. On the palate, it reveals notes of cinnamon, citrus, and dried fruits, with a balanced and enveloping finish.
Recommended Pairing: Perfect to enjoy on its own, but also pairs beautifully with bold dishes like grilled meats, Oaxacan mole, and chocolate desserts, enhancing their flavors with smoothness and balance.
Category: Artisanal Mezcal
Class: Joven
Variety: 100% Agave Espadín Agave (Agave angustifolia) & Mexicano (Agave Rhodacantha). 60% Mexicano & 40% Espadín.
Origin: El Camarón, Yautepec, Oaxaca
Distillation: Copper stills
Flavor Profile:Crystal-clear and robust mezcal with herbal and fruity aromas. Notes of star anise, apple, almond, and lemongrass stand out. Smooth on the palate, with a balanced, slightly smoky finish.
Recommended Pairing: This Espadín-Mexicano mezcal, with a robust profile and fruity, herbal notes, pairs perfectly with fatty fish like grilled tuna or salmon.

Ingredients:
1 ½ oz Señora Fuego Mezcal
1 oz fresh lime juice
1 oz agave syrup
2 oz fresh orange juice
¼ oz grenadine (to create the "Sunrise" effect)
Ice to taste
How to make it:
In a shaker with ice, combine the mezcal, lime juice, and agave syrup. Shake vigorously.
Strain into a tall glass with fresh ice.
Slowly pour the grenadine so it settles at the bottom, creating a reddish sunrise gradient.
Garnish with a dehydrated orange slice or an edible flower

Ingredients:
1 ½ oz Señora Fuego Mezcal
½ oz lime juice
½ triple sec
1 oz prickly pear syrup
A splash of grapefruit juice
Ice to taste
How to make it:
In a shaker with ice combine all ingredients and shake vigorously.
Strain into a tall glass with ice.
Garnish with a thin slice of grapefruit.
Rim: mix 1 tablespoon of sugar / 1 tablespoon of salt.

Ingredients:
1 ½ oz Señora Fuego Mezcal
2 dashes of Tabasco sauce
½ oz lime juice
2 oz Zing Zang mix
Ice to taste
How to make it
Rim a highball glass with Tajín.
In a shaker with ice, combine all ingredients, shake gently, and pour over fresh ice.
Garnish with a lime slice and a serrano chili.

Ingredients:
1 ½ oz Señora Fuego Mezcal
3 oz pineapple juice
1 oz Sprite or sparkling water (to top)
Ice to taste
How to make it:
Shake the mezcal and pineapple juice with ice.
Serve in a tall glass rimmed with chamoy and Tajín, then top with Sprite or sparkling water.

Ingredients:
2 oz Señora Fuego Mezcal
1 ½ oz passion fruit juice
2 oz orange juice
1 oz lime juice
Ice to taste
How to make it:
Shake all ingredients with ice and serve in an old fashioned or highball glass.
Garnish with orange or lime.

Ingredients:
1 oz Señora fuego Mezcal with Cempasúchil
½ oz Amaretto
½ oz Ancho Reyes
3 oz fresh apple juice
How to make it:
Rim the glass with a mix of sugar and cinnamon.
Shake all ingredients with ice and serve in an old fashioned glass.
Garnish with a dehydrated orange slice or a Cempasúchil flower.

Ingredients:
1 ½ oz Señora Fuego Mezcal
1 oz fresh pink grapefruit juice
½ oz thyme honey syrup
A dash of soda or tonic water
How to make it:
Boil 1 cup of water with thyme sprigs, add sugar to taste, let it cool down and strain.
Garnish with a grapefruit slice and a fresh thyme sprig.

Ingredients:
1 ½ oz Señora Fuego Mezcal
1 ½ oz fresh blood orange juice (or mix with regular orange juice)
½ oz saffron syrup
½ oz fresh lime juice
1 oz sparkling water
How to make it:
In a shaker with ice, combine the mezcal, orange juice, saffron syrup, and lime juice.
Shake gently.
Strain and serve in a chilled coupe or short glass with ice.
add a splash of sparkling water to enhance the brightness.
Saffron Syrup:
Heat ½ cup of water with ½ cup of sugar until dissolved.
add a few strands of saffron, remove from heat and let it infuse for 15 minutes.
Strain and refrigerate.
Garnish with a blood orange twist or a few dried saffron petals.

Ingredients:
2 oz Señora Fuego Mezcal with Cempasúchil
2 oz espresso or strong coffee
½ oz cacao liqueur
½ oz agave syrup
How to make it:
Combine all ingredients in a shaker with ice and shake vigorously.
Strain into a chilled coupe or serve over a large ice cube in an old fashioned glass.
Rim (Optional):
Crushed cacao mixed with smoked salt for an earthy, deep touch.
Flame an orange peel over the drink and finish with a few cacao nibs.

Ingredients:
1 ½ oz Señora Fuego Mezcal
¼ cup fresh Raspberry
2 oz fresh orange juice
How to make it:
In a shaker, muddle the raspberries with ice and mezcal to release their full flavor.
Add the orange juice and shake gently.
Garnish with a few fresh raspberries.
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