Our menu is subject to day-of changes.
We serve organic meat and produce, locally sourced whenever possible, and non-GMO, Oaxacan criollo corn, stone ground in-house. We are a gluten-free establishment, and all cheeses and sausages are made in-house.
T.J. Steele, Executive Chef
- Mezcal List
- Cocktails
- Beer, Wine, Non-Alcoholic Beverage
- Snacks - available 2-5pm
- Dinner
- Brunch
- Brunch Beverages
- Take Out
Mezcales
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 it is 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 (Capón |Santa Catarina Minas | Clay) 15|28
Neta (Logoche, Miahuatlán) 14|25
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
Del Maguey (Santo Domingo Albarradas) 12|22
Del Maguey (Santa Catarina Minas | Clay) 12|22
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)
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
5 Sentidos“La Coloección Mixteca” (Puebla | Chicken) 22|42
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 | 2018 | Navideña) 17|32
Lalocura (Santa Catarina Minas | Clay |Chicken) 24|46
Mezcalosfera (Miahuatlan | Blackberry) 14|26
Mezcalosfera (Miahuatlan | Cacao) 14|26
Mezcalosfera (Miahuatlan | Cornmeal) 14|26
Ceremonia | Flight 38
El Buho (Santiago Matatlán | Mango)
5 Sentidos (Puebla | Mole Poblano)
El Jolgorio (Santiago Matatlán | 2018 | Navideña)
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
5 Sentidos (Papalometl |Santa Maria Ixcatlán | Clay) 16|30
Farolito (Papalometl | Santa María Ixcatlán| Clay) 20|38
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
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
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
Neta (Bicuixe | Logoche, Miahuatlán) 18|34
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
El Jolgorio (Cenizo Ed. 3 | Zoquitlán | 2018) 22|42
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
Real Minero (Barril | S. C. Minas | 2016 | Clay) 14|26
Rey Campero (Madrecuixe | Candelaria Yegole) 15|28
Vago (Cuixe | Miahuatlan) 12|22
Vago (Madrecuixe | Miahuatlan) 12|22
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
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.
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
Farolito (Penca Verde | Zimatlán| Clay) 20|38
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
Rey Campero (Arroqueño | Candelaria Yegolé) 19|36
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
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.
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
Chihuahua
Por Siempre (Sotol | Wheeleri) 8|14
Clande (Shrevei Magna Agave) 13|24
Clande (Sotol | Wheeleri) 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
Jalisco
Caballito Cerrero (Chato) 11|20
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 Sierra del Tigre (Raicilla | Inaeq.) 14|26
La Venenosa Sur (Raicilla | Cenizo Gigante) 13|24
La Venenosa Etnica Tutsi (Masparillo) 26|50
Estancia (Raicilla | Maximiliana) 9|16
Mezonte (Raicilla | Ixtero | Amarillo | Cenizo) 17|32
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)