Tequila/Mezcal

Guillermo Erickson Sauza resurrected is family’s old distillery in 2005 and returned to making tequila the old way. It shows a beautiful balance of earthy, vegetal and sweet flavors: raw pineapple, green olives and lime. Truly a tequila to measure all oth

Yola Jimenez is the female distiller behind this family project; in fact, the whole operation is run by women, focusing on empowerment. Yola uses her grandfathers original recipe, following the 300 year old distilling tradition of Oaxaca. Smoke, tropical

Mal Bien is something of a Mezcal négociant: they travel through rural Mexico and seek out juice that speaks of people and place as accurately as possible. This selection from mezcalero Don Lucio is cooked in a pre-Hispanic oven and shows slow roasted mea

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

The first to notice is a vintage statement: yep, these guys make single plot (Los Patos), single vintage tequila. Reposado, but in very old ex-bourbon & ex-tequila barrels, so the the aging of the fruit shows, not the oak influence. Round, overripe banana

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