Tequila/Mezcal

Tequila Tepozán - Blanco (375ml)

Four months in used Maker’s Mark barrels impart depth, but this is a fairly fresh, citrusy Reposado, with floral undertones, lime and orange blossom, and a drying finish. The water is from a naturally replenished well of volcanic stone.

Deeply earthy, with shape-shifting notes of black pepper, subtle dried mango, and sliced jalapeño. Jesús-María is the highest altitude village for tequila production, and El Pandillo Distillery, the producer of this bottling, is one of the best in the biz

Pechuga denotes a mezcal that’s redistilled with fruits and nuts, and also generally has a chicken cooking over the still. This rendition is vegan. A citrusy nose, lush waxy texture reminiscent of cumquat, and a hint of smoke. Perfect for a mezcal negroni

The Camarena family not only owns the distillery but also grow all their own agave. The entire process of roasting, milling, and fermenting is handled with the utmost care. Easy drinking and bright, with notes of pink peppercorn and freshly picked fruit.

Tropical fruit and clean earthiness are well balanced; there’s just a mild bit of smoke on the finish, augmented by cracked black pepper. The Cortés Family is considered mezcal royalty; they’ve been distilling for over 200 years.

Cenizo is a unique agave variety to the northern state of Durango. Slightly viscous, with fresh green – almost minty – notes complimenting the deep mezcal flavors. Not overly smoky, but lush, earthy & delicious. The clay still gives the finished mezcal mo

Slow roasted in traditional clay and brick ovens. After crushing, the agave is naturally fermented and double distilled in copper pots. It's then aged for 8 months in second and third use American whisky barrels before being bottled without any additives

Varietal blends are rare in the Mezcal world these days, making this stuff a unique treat. The agave is roasted in the earth, and local well-water and wild yeasts are used to complete fermentation. Ripe fruit on the nose leads to smoke and minerality on t

Slow roasted in traditional clay and brick ovens. After crushing, the agave is naturally fermented and double distilled in copper pots. It's then aged for 8 months in second and third use American whisky barrels before being bottled without any additives