comida

Ensalada – blooming hill farm vegetables, quesillo, chapulines vinaigrette  18

Aguachile – bay scallops, winter citrus, charred habanero 28

Escabeche de Mejillones – chilled mussels, green strawberry salsa   12 

Tostada de Remolacha – roasted beets, queso fresco, guacamole   18

Tostada de Tuna – pasilla oaxaqueño, cara cara, chicharrón25

Tostada de Pulpo y Tocino – octopus, Benton’s bacon, escabeche, squid ink   26

Tacos de Tinga – Heritage turkey, pasilla oaxaqueño, blue cheese17

Tacos de Camarones – wild shrimp, chipotle, quesillo18

Tacos Campechanos – lengua, mollejas, tocino, salsa verde 18

Quesadillas – heirloom broccoli, aged cheddar, chili honey   15

Memela de Almejas – Olympic peninsula razor clams, asiento    24

Memela de Costillas - Heritage pork rib, chile de arbol, farm cheese   20

Memela de Maria Sabina - mushrooms, kale, goat cheese crema, pasilla   24

Mole Rojo – Heritage pork cheek, Korean pear, chicory   30

Mole Chilhuacle – braised rabbit leg, kohlrabi, peanuts 29

Mole Negro de Pato – duck breast, confit leg, kabocha, onion, potatoes 40

                               al lado

                      Oaxacan Black Beans  8

                       Anson Mills Arroz  6

                 Oaxacan Criollo Corn Tortillas  6  

comida

Ensalada– root vegetables, quesillo, chapulines vinaigrette  18

Tostada de Remolacha – roasted beets, queso fresco, guacamole   18

Tostada de Tuna – pasilla oaxaqueña, cara cara, chicharrón  25

Tostada de Pulpo y Tocino – octopus, Benton’s bacon, escabeche, squid ink  26

Quesadilla – heirloom broccoli, aged cheddar, chile honey  15

Tacos de Camarones – wild shrimp, chipotle, quesillo  18

Tacos Campechanos – lengua, moll`ejas, tocino, salsa verde  18

Tacos de Tinga – Heritage turkey, pasilla oaxaqueña, blue cheese  17

Memela de Maria Sabina - wild mushrooms, kale, goat cheese crema, pasilla  24

Memela de Costillas - Heritage pork rib, chile de arbol, farm cheese  20

Chilaquiles Rojos – totopos, queso fresco, fried eggs  14

Masa Pancakes – agave syrup, pomegranate, whipped goat butter  18

al lado

Oaxacan Black Beans  8

Oaxacan Criollo Corn Tortillas  6

Anson Mills Arroz  6

cocteles  15

“Desnudo N.23”

From Japanese-Mexican Painter Luis Nishizawa’s painting of the same name. This sake and mezcal skin tone cocktail is served nude, no garnish. “Nude Number 23.”

Espadin, Basil Madeira, Plum Sake, Banana Liquor, Lime  

“La Nocturna”

The purple of Butterfly Pea Flower and Lavender Syrup combines with the near black of an angostura float to make a dusky cocktail in both appearance and flavor: “The Nocturnal.”

Espadin, Amaretto, Lavender, Butterfly Pea Flower, Angostura, Acid Phosphate

“El Cencerro”

An inelegant name for an elegant cocktail. Bright, with a touch of spice, “The Cowbell.”

Espadin, Ancho madeira, Peach Liquor, Citric Apertif, Lime

“El Carpintero”    

Bright, burly, and juicy. Smoked sage and palo santo provide the frame, frothy pineapple and peach fill it out. Like a brightly lit farmhouse, “The Carpenter.”

Sage Espadin, Pineapple, Peach Liquor, Palo Santo, Apricot, Lime

“Peliculas Oeste”

The classic movie theatre pairing of booze and coca-cola and the blood red of raspberry chamoy give this cocktail its name, which translates to “Western Movies.”

Espadin, Cacao Liquor, Citric Apertif, Cola Syrup, Raspberry, Ginger

Agua Fresca  6   Poleo Tea  6

cerveza

Monopolio Clara  7     

Monopolio Negra   7

with any beer, add a 1 oz. pour of El Buho mezcal, served neat   6

vino

Fiano di Avellino – Benito Ferrara, Sequenzha, Italy, 2018   15/60

Rosé – Chauteau de Pibarnon, Bandol, France, 2018   16/64

Tempranillo – Alfredo Maestro, “Vina Almate,”, Spain, 2018   16/64

Blanc de Blancs – Champagne Doyard, Cuvée Vendémiaire, France, NV  18/72

Mezcal is among the oldest distilled spirits of the Americas. Made from roasting, fermenting and distilling the many varieties of the agave plant (also known locally as maguey or metl), mezcal is extremely difficult and labor-intensive to produce. With flavors and aromas ranging from fruit and minerals, to wet forests, dry deserts, smoke, and salinity, mezcal is one of the most complex spirits in the world. 

Production methods differ greatly across the country. Roasting styles and types of ovens range from volcanic rock-lined pits to steam chambers and everything in between. The types of fermentation tanks and the period of fermentation have a tremendous effect on the flavor of mezcal, especially when they range from wood to cement or even cow skin. Distillation techniques with copper pot, clay and wood stills also produce very different styles of mezcal. 

At Claro, we are dedicated to sourcing mezcals with transparent and sustainable production methods when possible. We encourage you to dive deeper and ask our staff about any mezcals on our list.

Our list is organized by species of agave, with the region its produced in parentheses. Producers, still type and year of distillation are also included, where appropriate. 

Prices are 1oz|2oz.

 We offer flights for you to explore our mezcal selection. Each flight is three, 1oz pours. Our suggested flights are incorporated within the list, but we also encourage you to build your own flights.

Espadín is the species of agave most commonly used in Oaxaca, and so the perfect introduction to mezcal. It’s popular for good reason: it’s relatively easy to grow and makes great, fruity mezcals, the best of which have a strong, herbal backbone and a touch of salinity. 

5 Sentidos (Santa Catarina Minas | Clay) 13|24

Del Maguey (Chichicapa) 12|22

Del Maguey (Santo Domingo Albarradas) 12|22

Del Maguey (Santa Catarina Minas | Clay) 12|22

El Buho (Santiago Matatlán) 7|13

El Jolgorio (Miahuatlán | 2014) 13|24 

Koch (Sola De Vega | Clay) 10|18

La Medida (San Pedro Quiatoni) 11|20

Lalocura (Santa Catarina Minas | Clay) 17|32

Nuestra Soledad (Ejutla) 9|16

Nuestra Soledad (Lachigui) 9|16

Nuestra Soledad (San Baltazar Guelavila) 9|16

Nuestra Soledad (San Luis Del Rio) 9|16

Nuestra Soledad (Santiago Matatlán) 9|16

Nuestra Soledad (Zoquitlan) 9|16

Palenqueros (San Luis del Rio) 13|24

Real Minero (S. Catarina Minas | Clay) 12|22

Rezpiral (San Baltazar Chichicapam | 2018) 11|20

Rezpiral (Santo Domingo Albarradas | 2018) 11|20

Vago (Miahuatlan) 11|20

We offer two flights of Espadín. Bienvenidos is all bold flavors that scream “Espadín” while also focusing on the terroir of the central Oaxacan valley, where much of the mezcal available in the US is produced. La Immersión is for those who want to dive deeper. El Jolgorio’s Espadín is glass-aged, while Tosba is distilled in the Mixteca of Oaxaca and Tio Pedro produces hand-mashed, clay pot-distilled mezcals. 

Bienvenidos | Flight  25   

Rezpiral (San Baltazar Chichicapam | Berta Vasquez)

Nuestra Soledad (Zoquitlan)

La Medida (San Pedro Quiatoni) 

La Immersión | Flight  30

Del Maguey (Chichicapa) 

Rezpiral (Santo Domingo Albarradas | 2018)

El Buho (Espadin | Tobala | Santiago Matatlán) 

The Karwinskii family of agaves look very different than Espadín. The piñas are cigar-shaped, ranging from the big, stumpy Barril to the long Largo, and the narrow, almost entirely wood pulp-dominated Tobaziche. Expect these mezcals to have a lower level of sweetness, with more herbaceous and green flavors. 

5 Sentidos (Tobaziche | Santa Catarina Minas | Clay) 14|26

El Buho (Cuixe | Santiago Matatlán) 11|20

Bruxo No.3 (San Martín Lachilá) 12|20

El Jolgorio (Barril | Ejutla | 2017) 13|24

El Jolgorio (Cuixe | Zoquitlán | 2015) 13|24

El Jolgorio (Cuixe | Zoquitlán | 2016) 13|24

El Jolgorio (Madrecuixe | Santiago Matatlán) 13|24

El Jolgorio (Tobaziche | Ejutla | 2015) 17|32

Espiritu Lauro (Cuixe | San Agustin Amatengo) 16|30

Fidencio (Madrecuixe | Santiago Matatlán) 14|26

La Medida (Bicuixe | Miahuatlan de Porfirio Diaz) 13|24

La Medida (Madrecuixe | Miahuatlan de Porfirio Diaz) 13|24

Lalocura (San Martinero | S. C. Minas | 2016 | Clay) 19|36

Lalocura (Tobaziche | S. C. Minas | 2016 | Clay) 17|32

Mal Bien (Madrecuixe | Miahuatlan) 11|20

Mal Bien (Tobaziche | Miahuatlan) 11|20

Mezcalero #16 (Madrecuixe | Santa Maria La Pila) 13|24

Real Minero (Barril | S. C. Minas | 2016 | Clay) 14|26

Real Minero (Largo | S. C. Minas | 2017 | Clay) 15|28

Rey Campero (Cuixe | Candelaria Yegole) 12|22

Rey Campero (Madrecuixe | Candelaria Yegole) 15|28

Rezpiral (Cuixe | San Baltazar Chichicapam) 12|22

Vago (Cuixe | Miahuatlan) 12|22

Vago (Madrecuixe | Miahuatlan) 12|22

Tobala are the cabbage-sized, king of agaves which, in the right hands, make a fiery mezcal with a mineral backbone.

5 Sentidos (Santa Catarina Albarradas | Clay) 13|24

Bruxo No.5 (San Agustín Amatengo) 15|28

Espiritu Lauro (San Agustin Amatengo) 16|30

El Jolgorio (San Baltazar Guelavila | Ed. 16) 14|26

Lalocura (Santa Catarina Minas | 2016 | Clay) 15|28

Real Minero (Santa Catarina Minas | Clay) 20|38

Rey Campero (Candelaria Yegolé) 13|24

Rezpiral (Series 3 | San Baltazar Guelavila) 12|20

Rezpiral (Series 1 | Santa Catarina Minas | Clay) 13|24

Vago (Sola de Vega) 18|34

Tepeztate can take anywhere from 10 to over 30 years to grow. Pineapple, bananas and aged cheese are common notes of this extremely rare agave species.

El Buho (Santiago Matatlán) 14|26

El Jolgorio (San Luis Del Rio | 2017) 14|26

Mal Bien (Miahuatlan) 14|26

Rey Campero (Candelaria Yegolé) 14|26

Rezpiral (San Luis Amatlan) 15|28

Rhodacantha includes Mexicano and the local Cuixe varietal of Santa Catarina Minas, among other varieties. It is very common in both Oaxaca and Jalisco. 

El Jolgorio (Zoquitlan | Ed. 7) 13|24

El Jolgorio (Zoquitlan | Ed. 13) 13|24

Espiritu Lauro (San Agustin Amatengo) 15|28

Lalocura (Cuixe | Santa Catarina Minas | Clay) 24|46

Mal Bien (Verde | Miahuatlan) 11|20

Real Minero (Cuixe | Santa Catarina Minas | Clay) 14|26

Rey Campero (Cuishe | Candelaria Yegolé) 12|22

Rey Campero (Mexicano | Candelaria Yegolé) 12|22

Vago (Mexicano | Candelaria Yegolé) 12|22

Rezpiral (Mexicano | San Baltazar Chichicapam) 13|24

Rezpiral (Mexicano Sierrudo | San Luis Amatlan) 11|20

Not all agaves in Oaxaca are easily classifiable, but these Other Species are among the rarest, most interesting agaves distilled within the state.

5 Sentidos (Sierra Negra | Albarradas | Clay) 13|24

Rey Campero (Sierra Negra | Candelaria Yegolé) 14|26

Del Maguey (Arroqueño | Santa Catarina Minas | Clay) 14|26

Del Maguey (Jabali | Santa Maria Albarradas) 13|24

La Medida (Arroqueño | Miahuatlan de Porfirio Diaz) 14|26

Mal Bien (Arroqueño | Miahuatlan) 13|24

Rezpiral (Arroqueño | S. L. Amatlan) 14|26

Vago (Arroqueño | Tio Rey | Clay) 15|28

El Buho (Pulquero | Santiago Matatlan) 14|26

El Buho (Jabali | Santiago Matatlan) 15|28

El Jolgorio (Jabali | Zoquitlan) 19|36

El Jolgorio (Arroqueño | Miahuatlan) 18|34

Rey Campero (Jabali | Candelaria Yegolé) 13|24

Rey Campero (Coyote| Candelaria Yegolé) 14|26

Tosba (Warash | San Cristobal Lachiroag) 15|28

El Jolgorio (Sierrudo | Santiago Matatlan) 23|44

Our selection of Blends, also known as Ensambles, Mezclas, or “Mezcales del Campo,” contain some of our favorite mezcals. Don’t get hung up on single varieties, these mezcals are greater than the sum of their parts. 

5 Sentidos (Sierra Negra, Tobala | Albarradas | Clay) 13|24

El Buho (Americana, Karwinskii | Santiago Matatlán) 12|22

El Buho (Espadin | Tobala | Santiago Matatlán) 9|16

Bruxo No.4 (Espadin, Barril, Cuishe| Las Salinas) 14|26

Mezcalosfera (Espadín, Jabali | Miahuatlan) 14|26

Mezcalosfera (Bicuixe, Madrecuixe,Verde | Miahuatlan) 16|30

Palenqueros (5 Agave Blend | Miahuatlan) 13|24

Real Minero (Barril, Cuixe | S. C. Minas | Clay) 14|26

Real Minero (Espadín, Largo | S. C. Minas | Clay) 14|26

Real Minero (5 Agave Blend | S. C. Minas | Clay) 17|32

Rezpiral (Espadín, Madrecuixe | Amatengo | 2017) 13|24

Rezpiral (Espadín, Madrecuixe | Amatengo | 2018) 12|22

Vago (Esp, Arroq, Coyote, Mex. | Sola De Vega | Clay) 12|22

Pechuga is a style of mezcal often made for a celebration, but it’s lately become fashionable due to its unique additions. Recipes vary wildly, but during a final distillation, fruits, herbs, grains and nuts are put in the pot alongside a suspended meat such as chicken or turkey breast (hence “pechuga”). Other styles of so-called “vegan pechuga” will even omit the meat entirely.

5 Sentidos (Puebla | Mole Poblano | Clay) 13|24

El Buho (Santiago Matatlán | Mango) 13|24

Don Amado (Santa Catarina Minas | Wild Fruit) 12|22

Del Maguey (San Luis de Rio | Agave) 9|16

Del Maguey (Santa Catarina Minas | Chicken) 20|38

Del Maguey (Santa Catarina Minas | Iberico Ham) 24|46

El Jolgorio (Santiago Matatlán | 2017 | Turkey) 16|30

El Jolgorio (Santiago Matatlán | 2018 | Navideña) 17|32

Lalocura (Santa Catarina Minas | Clay |Chicken) 24|36

Mezcalosfera (Miahuatlan | Blackberry)  14|26

Mezcalosfera (Miahuatlan | Cacao) 14|26

Mezcalosfera (Miahuatlan | Cornmeal)  14|26

Ceremonia | Flight     35

El Buho (Santiago Matatlán | Mango) 

5 Sentidos (Puebla | Mole Poblano) 

El Jolgorio (Santiago Matatlán | 2017 | Turkey)

Outside Oaxaca

Most agave distillate in the U.S. comes from Oaxaca, and (of course) Jalisco, but there is great distillate produced throughout Mexico, including mezcals, raicillas, sotols & tequilas.

Chihuahua

Clande (Shrevei Magna Agave) 13|24

Clande (Sotol | Wheeleri) 13|24

Clande (Shrevei Magna & Agave Blend) 13|24

Clande (Sotol | Leiophyllum) 13|24

Flor del Desierto (Sotol | Leiophyllum) 10|18

Flor del Desierto (Sotol | Wheeleri) 11|20

Flor del Desierto (Sotol & Snake Pechuga) 12|22

La Higuera (Sotol | Wheeleri) 8|14

La Higuera (Sotol | Leiophyllum) 8|14

La Higuera (Sotol | Cedrosanum) 10|18

Durango

De Leyenda (Cenizo) 11|20

Lagrimas de Dolores (Verde) 13|24 

Lagrimas de Dolores (Cenizo) 9|16

Lagrimas de Dolores (Masparillo) 12|22

Lagrimas de Dolores (I’gok) 12|22

Lagrimas de Dolores (Tepemete) 23|44

Sacro Imperio (Cenizo) 10|18

Origen Raiz (Cenizo) 11|20

Jalisco

Caballito Cerrero (Chato) 11|20

Cascahuin (Tequila) 10|18

Cascahuin (Tequila | Plata) 11|20

Siembra Valles Ancestral Blanco (Tequila) 15|28 

Chacolo (Raicilla | Brocha, Ixtero, Amarillo) 15|28

Chacolo (Raicilla | Ixtero Amarillo) 15|28

Fortaleza (Tequila | Still Strength) 11|20 

La Venenosa Puntas (Raicilla | Maximilliana) 21|40 

La Venenosa Sierra Occidental (Raicilla | Maxim.) 13|24

La Venenosa Costa (Raicilla | Rhodacantha) 12|22

La Venenosa Sierra del Tigre (Raicilla | Inaeq.) 14|26

La Venenosa Sur (Raicilla | Cenizo Gigante) 13|24

La Venenosa Etnica Tutsi (Masparillo) 26|50

Mezonte (Raicilla | Ixtero | Amarillo | Cenizo) 17|32

Estancia (Raicilla | Maximiliana) 9|16 

Mezonte (Raicilla | Alineño | Cimarrón) 15|28

Mezonte (Raicilla Japo | Rhodocantha) 15|28

Mezonte (Tepe) 17|32

Michoacán

Derrumbes (Cupreata, Inaequidens) 9|16

Don Mateo “El Legado” (Cupreata | 2013) 15|28

Mezonte (Alto) 17|32

Siembra Metl (Cenizo) 10|18

Siembra Metl (Cupreata) 10|18

Elsewhere

Almamezcalera (Castilla | Nuevo Leon) 20|38

Almamezcalera (Cupreata | Guerrero) 20|38

De Leyenda (Cupreata | Guerrero) 11|20

De Leyenda (Tobala | Puebla) 12|22

Derrumbes (Salmiana | San Luis Potosi) 9|16   

Derrumbes (Ensamble | Tamaulipas) 12|22   

Derrumbes (Tequiliana | Zacatecas) 9|16   

Elementos | Flight  36

Lagrimas de Dolores (Cenizo)

Mezonte (Alineño, Cimarron)

La Higuera (Sotol | Cedrosanum)