Ilegal Mezcal Joven

Sale price$49.99
40% ABV• 750mL

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Born in the cantinas of Antigua and perfected in the highlands of Oaxaca, Ilegal Mezcal Joven is a gateway spirit that refuses to be ordinary. Crafted under the careful hands of the Hernandez family in Tlacoula, this unaged mezcal delivers the soul of traditional Oaxacan production with a polish that speaks to seasoned sippers and curious newcomers alike.


Produced in Tlacoula, one of Oaxaca's storied mezcal-producing valleys, Ilegal Joven is made from espadín agave by master distillers Alvaro Hernandez, Armando Hernandez Lorenzo, and Eric Hernandez. The agave hearts are roasted in earthen pits, crushed by tahona wheel, and double-distilled in copper pot stills, yielding a joven expression that honors centuries of Zapotec tradition.


  • Nose: Inviting smoke layered with ripe tropical fruit, sweet roasted agave, and a whisper of floral brightness
  • Palate: Smooth and approachable with notes of charred citrus peel, vanilla, green herbs, and a signature campfire warmth
  • Finish: Clean and lingering with gentle smoke, toasted earth, and a touch of minerality that fades gracefully

Ilegal Joven shines in a classic Mezcal Margarita, where its smoky character elevates fresh lime and agave nectar into something extraordinary. It also anchors a Oaxacan Old Fashioned beautifully, rounding out the sweetness of mole bitters and raw sugar.


Best enjoyed neat or over a single large ice cube to open up its complexity. Ilegal Mezcal Joven is made from espadín agave, distilled in Tlacoula, Oaxaca.

Tasting Notes

Aroma: Eucalyptus and minerals, with green apple, fresh citrus and red chiltepe chile

Palate: Full-bodied agave with light smoke

Finish: Lingering heat

Location icon
Location: Santiago Matatlán, Oaxaca
Distiller icon
Master Distiller: Armando Hernández and Alvaro Hernández
Ilegal began around 2004, when New Yorker John Rexer started bringing mezcal from Oaxaca to Café No Sé, his bar in Antigua, Guatemala, and he created the brand in 2006. Today it is made by brothers Armando and Alvaro Hernández, fourth-generation Zapotec mezcaleros, at Palenque Mal de Amor in Santiago Matatlán. Ripe espadín is roasted for five to seven days in earthen pits, crushed by a horse-drawn tahona and fermented with wild yeast in pine vats. It is distilled twice in small copper stills, and the aged mezcals rest in new and used American oak.
LOCATION

Santiago Matatlán, Oaxaca

Santiago Matatlán sits at about 1,725 meters in the Tlacolula district of Oaxaca's Valles Centrales, roughly an hour southeast of Oaxaca City. Known as the world capital of mezcal, the town depends on growing maguey and making mezcal. Its dry valley floor and hillsides are planted with Espadín, and small family palenques in and around town still roast agave in earthen pits. Matatlán was founded in 1575, and its name comes from Nahuatl words meaning among the nets.

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