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Hop Mez

Hop Mez is a unique agave spirit triple-distilled with centennial hops. It came from an idea to create a mezcal that could be paired with hoppy beers.

Rating: (2 reviews)
Brand:Hop Mez
Mezcalero:Celso Martínez López
Maguey:Espadin
Agave:Angustifolia
Distillation:Copper
Style:Pechuga
State:Oaxaca
Town:Santiago Matatlan
ABV: 40%
Release year: 2022
Website: http://frijolotes.com, opens in new window

About this mezcal

Hop Mez is a unique agave spirit triple-distilled with centennial hops. Hop Mez is hand-crafted by mezcalero Celso Martinez Lopez in Santiago Matatlán Oaxaca. Maestro Celso has a long history of using a wide variety of botanicals in his distillation process. His skill at infusion and distillation combined with Frijolotes’ vision have resulted in Hop Mez. At 40% ABV, this mezcal has smooth flavor profile of sweet maguey, spice, river rock, and mountain water.

Hop Mez

Hop Mez is the world’s first hop-influenced mezcal. The creation of Frijolotes co-owner Fred Baptista, Hop Mez was conceived during a locked-down homebrew session in Oakland. Fred and  Frijolotes co-owner Young Jung manage a portfolio that includes Mezcal La Jicarita, Mezcal Mezcologo, and in-house creation Bok Gin.

2 reviews

3.25 out of 5

Jonny

Jonny

603 reviews
Rated 3 out of 5 stars2 months ago

The hops are definitely present on the nose. More aromas of chalky minerals, chlorine, magic markers, and fresh tennis balls. The palate also has elements of the hops as well. The palate also has some elements of burnt sage, oregano, and juniper. This is an interesting concept, but I don’t picture myself reaching for this very frequently.

Tyler

Tyler

583 reviews
Rated 3.5 out of 5 stars4 months ago

I’m not a big beer drinker, and never drink IPAs.. but this is a fun release. Celso makes a solid Espadin and the hops give it botanical notes. There are some notes of cinnamon and orange here along with some classic Espadin notes. If the price is right, this could be a good one to convert craft beer drinkers to sipping more agave.

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