Espadín / Espadín Reposado / Espadín Añejo

Mezcal NARO'BA  is a handcraft spirit produced in San Luis del Río, Tlacolula, Oaxaca by the Maestro Mezcalero Rene Nolasco Velasco. With more than 100 years of heritage and tradition our spirits are made in a patient and dedicated way by the Maestro Mezcalero who is in charge of each of the stages of the production process. Mezcal NARO'BA represents Oaxaca's greatness, come and join our experience. 


Maestro Mezcalero: Rene Nolasco Velasco

Region: San Luis del Río, Tlacolula, Oaxaca

​Roasted in underground oven, natural fermentation and double distillation 


Ron Gobernador 12 years & 20 years​ 

Magnificent Premium Rum, strong, imposing, sophisticated and with unique personality, the authentic hidden treasure from .Cartagena de Indias, Colombia
Producer: Empresa de Licores y Alcoholes de Bolivar
Notes: Complex and elegant mix, wood, moss and refined caramel notes
Appearance: Medium Mahogany with reflections of gold
Smell: smoked wood, candy headdress
Taste: Salty and Sweet Wood with a touch of cinnamon and ginger at the end
Age: Ron Extra Añejo 12 & 20 years


Espadín / Espadín & Tepextate / Espadín & Cuishe / Espadín & Tobalá

Beneficio Viejo has a rich history that started around 1890 when Frank Skidmore acquired a Mining Hacienda called Beneficio Viejo, located at the Valles Centrales Region in Oaxaca. Frank's son, Charles Skidmore, continued the business and with his wife, María Jiménez, started producing mezcal on this extraordinary land. This tradition has been continued by Eduardo Muñozcano Skidmore, who created this amazing handcraft small batch spirit. 

Maestro Mezcalero: Eleazar Ramírez

Region: Taviche Oaxaca

Roasted in underground stone oven, natural fermentation and double distillation.


RTD Mezcal with Orange and Lemon / Crafted with 100% Agave Espadín

Perla Azteka shares with you the authenticity of Mexican culture. From a place where magic combines flavors, traditions and experiences; leading you to create your next story. Your movement, attitude and expression are elements that mixed, makes you unique. An artisanal beverage mixed with mezcal matured in Oaxaca, Mexico, refined by residents that promote the tradition through generations from grindstone to the can. With a hint of orange & lemon boosted with sparkling water, taste the experience of Perla Azteka.
Net Cont: 355 ml.
Alc. Vol.: 4°               

Copyright ©  QM Spirits LLC,  All rights reserved.


All our products are Handcraft & Small Badge produced with the highest quality standards.


Aguardiente Colombiano

During times of prohibition, a myth of a clandestine off-license bodega is born; nicknamed “Mil Demonios” (“A Thousand Demons”) located in Cartagena de Indias, it was identified by wolf shaped knocker, called Garibay. “Mil Demonios” was capable of producing a very special liquor distilled with sugar cane from Cartagena de Indias using secret distillation techniques which at the time were considered magical and the craft of few. This special liquor, infused with the recently discovered herbs of the Andean region, was an essential part of great memories that remained and were not spoken of for the sake of the morality of the times. Mil Demonios relives that clandestine recipe, rescued from the memoirs of mythical tales of those lustful nights in Cartagena de Indias, the Colony where the demons or every participant would be given license to then be exorcised with the light of day.

​AWARDS: 3 San Francisco World Competition Spirits


Agave Azul Tequilana Weber / Blanco / Reposado

It's not a coincidence that Casa Pecados was born in the Amatitan Canyon in Jalisco, Mexico. In the 17th century, the original "sinners" gave way to the very first taverns in the region. During this time, the church banned tequila production, sale and consumption in the area. Tequila lovers had no choice but to gather in secret to enjoy it. This historic account is constantly reminding us to enjoy each drop of our beloved spirit with passion and joy.


​Maestro Tequilero: Mario Gómez

Region: Amatitlán, Jalisco


Espadín  /  Coyote  /  Jabalí  /  Tobalá

Noble Coyote is a premium mezcal from the cradle of mezcal, the village San Luis Amatlán in Oaxaca, Mexico. Our Maestro Mezcaleros carefully select the best wild and semi-wild agaves and employ the knowledge that has been passed down to them through the generations to painstakingly cook and distill artisanal mezcals having complex flavor profiles that separate our superior mezcals from the rest of the pack. Every bottle of Mezcal Noble Coyote identifies the Maestro Mezcalero that made the mezcal, the village in which it was made, the type of agave used, and the lot and bottle number. 

AWARDS: 4 - (3 Gold NYWWSC) & 1 1st Place Agave Week 2019

Maestro Mezcalero: Marcos Brena

Region: San Luis Amatlán

WSWA's Brand Battle Tournament concluded with a competitive set of category winners battling it out for the 2021 Champion title! WSWA's panel of distribution decision-makers heard pitches from nine of the most dynamic up-and-coming wine and spirits brands in the U.S. marketplace. Each finalist was given 4 minutes to pitch their product, and 4 minutes to answer questions from the judges panel.

MEZCAL QUIÉREME MUCHO was awarded the Championship People's Choice Award from a live audience poll.


Espadín / Cuishe / Tobalá / Tepextate

Signature Handcraft Mezcal designed and produced in XVIII Century Hacienda Guegorene, located in San Pedro Taviche Municipality, Ocotlán de Morelos District in Oaxaca, Mexico.  The mixture of two local traditions: Mezcal and Alebrijes, the bottles are handcraft painted by local artists using ancient technics to create these magical figures called Alebrijes. On the other hand, the spirit is produced 100% ORGANIC in the 2660 acres Hacienda, employing the experience and knowledge of the Maestro Mezcalero and his team.

AWARDS: 20 Medals (NY, LA, SF & WSWA) WSWA Brand Battle People's Choice & Best in (Tequila & Mezcal)

and People's Choice 2021 Championship

Maestro Mezcalero: Celestino Sernas - Espadín / José García - Tepextate, Cuishe & Tobalá 

Roasted in an underground stone oven, natural fermentation, and double distillation

Region: Taviche, Oaxaca