Xicaru Mezcal is a guest favorite on the agave list at Camp West, the 21+ cabin-inspired cocktail bar and restaurant in the West Seattle Junction, and the smoky soul behind one of our signature cocktails, the Musk of Sasquatch. Made from 100% espadín agave in Oaxaca using traditional, small-batch methods, Xicaru brings that classic mezcal balance of cooked agave and gentle wood smoke. Whether you sip it neat or meet it in a cocktail, it is a great introduction to what mezcal is all about.
About the Producer
Xicaru is a traditionally produced mezcal crafted in small batches in Oaxaca, Mexico, made following a family recipe. The name, drawn from Zapotec, means “beautiful.” The agave is cooked in a stone oven over wood, crushed, naturally fermented in wood, and double-distilled in copper, the time-honored process that gives mezcal its signature character. The producer is also known for a commitment to sustainability, replanting agave for what is harvested.
Agave & Region
Xicaru is made from 100% espadín agave (Agave angustifolia) in Oaxaca, the heartland of mezcal. Espadín is the most widely used agave in mezcal, prized for its balance and approachability. The plants grow for years before harvest, often on steep terrain, and the traditional underground roasting over wood is what gives mezcal its characteristic smoke.
Tasting Notes
Expect cooked agave layered with gentle wood smoke, a touch of citrus and minerality, and soft herbal and earthy notes. The smoke is present but balanced rather than overpowering, with a clean, warming finish. It is approachable enough for newcomers and satisfying for seasoned mezcal drinkers.
How to Enjoy It at Camp West
We pour Xicaru Mezcal at $11. Sip it neat at room temperature to take in the full smoke-and-agave range, the traditional way to enjoy mezcal. Prefer it in a cocktail? It is the backbone of our Musk of Sasquatch, where its smoke plays beautifully against the other ingredients. Ask your bartender how you would like it served.
FAQ
Why does mezcal taste smoky? The agave is roasted in underground pits over wood and hot rocks before distillation, which imparts mezcal’s characteristic smoky flavor.
What is espadín agave? Espadín is the most common agave used in mezcal, valued for its balanced, approachable flavor and reliable cultivation in Oaxaca.
Ready to settle in? Book a table, browse our full tequila & mezcal list, or see everything we pour on the beverage menu.