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The word joven means young. Jovens are Mezcals that are aged less than 2 months. Most jovens, like Del Maguey, are not aged.

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A philosophy of ours — “tequila is for your mouth, not for our shelves”  — this encourages broad tasting options for our favorite spirit, tequila. We have over 200 tequilas currently available , all of our tequilas are available in a 1 oz shot,

obscure and popular labels alike. Try them all!

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TABLE OF CONTENTS

blanco ... Page 1 Not aged, except for a resting period after distillation of up to 60 days before

bottling. These tequilas will show characteristics of fruit, floral, and spice.

reposado ... Page 2 Aged in wood barrels from 2 to 12 months. These tequilas keep their fruit and floral

flavors, but pick up the additional nuances of caramel and butterscotch that the wood imparts.

anejo ... Page 3 Aged in oak casks for a minimum of 1 year. The oak imparts an amber color and woody

flavor while the oxidation that takes place through the porous wood develops the unique bouquet and taste.

extra anejo ...Page 4 - 5 With richness akin to a fine cognac. Extra Anejo derives its complexity and depth from

spending aminimum of 3 years in various oak barrels. Limited quantities of Extra Anejo tequila are produced each year. Making each glass a rare delicacy!

mezcal joven ...Page 6 - 8 The word joven means young. Jovens are Mezcals that are aged less than 2 months. Most

jovens, like Del Maguey, are not aged.

mezcal reposado ... Page 9 The translation of reposado is rested. Reposados are aged in oak barrels between two

months and one year.

mezcal anejo ... Page 9

Añejo means aged and añejos are aged in oak barrels for a period of one to three years.

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TABLE OF CONTENTS

1

TEQUILA

PREMIUM

Ultra

BLANCO

123 "Uno" Organic ...

Notes of citrus fruit, fresh herbs and earthy minerals.

Arette ...

It’s clear, but the fragrance is zesty, lemony and yes, fresh tomato-like.

ArteNOM ‘Seleccion 1580’ ...

Lime, pepper, and other citrus fruits.

asombroso ‘el platino’...

Zesty scents of fennel, licorice, anise and dried herbs.

Azunia ...

Earthy agave with citrus and grassy & vegetal notes.

Blue Nectar ...

Crystal clear, vibrant tequila.

Cabo Wabo ...

The palate is vegetal with sweet buttery and intensely peppery.

Casa Noble ...

Suprisingly complex, hints of citrus, ginger, cinnamon.

Casamigos ...

Fruit forward, with hints of agave, vanilla, and grapefruit.

Cazadores...

Slightly sweet taste and soft finish make it highly versatile.

Centinela ...

Refined, rich and almost creamy style.

chamucos ...

Aromas of freshly cooked blue agave, vanilla and cinnamon.

Chinaco ...

It's layered aromas of pear, quince, dill, lime and aloe.

clase azul ...

Very big mouth-feel and long, often sweet after taste.

Código ...

Earthy, mineral character that balances the citrus sweetness.

Código Rosa ...

Bright agave character with the soft floral notes of Cabernet.

Corazon ...

Moderate body with earthy and mineral components.

Corralejo ...

Aromas of white and pink peppercorns, herbal undertones.

Corzo ...

Aromas of black cherry, pineapple, grapefruit and vanilla

Deleon ...

Elegant notes of agave, chocolate, vanilla.

Don Abraham ...

Aromatics of tropical fruits, ripe lime and white pepper.

Don Diego Santa ...

Excellent balance between crispness and sweetness.

Don Eduardo ...

The palate entry is sweet and sap-like, almost honeyed.

Don Felix ...

Crisp, clean, elegant tequila with citrus, herbal, and spicy notes.

Don Fulano ‘Fuerte’ ...

Mellow with floral glimmers of jasmine and orange blossom.

don julio ...

Tastes of black pepper, tar and dried herbs.

Don Modesto...

Its crisp, light body with just a hint of pepper.

Dos Armadillos ...

Bright, floral, earthy vegetal aromas of roasted yellow pepper.

Dulce Vida ...

Spicy flavor with a hint of white pepper and a sweet agave finish.

El Mayor ...

Its crisp, light body with just a hint of pepper.

El tesoro ...

El Tesoro Platinum is bottled within 24 hours of distillation.

BLANCO

espolon...

Aromas of waxy honeycomb, dried tropical fruits.

Fortaleza ...

Flavors include citrus, cooked agave, vanilla, basil, olive, and lime.

Fuenteseca ‘Cosecha 2013’ ...

It's the best blanco tequila available, pure and simple, and it sets a new bar for other producers to follow.

Gran Centenario ‘Plata’ ...

Aged for 28 days in oak barrels before going into bottle.

Herradura...

Aged for 45 days to add a hint of color and oak.

Los Arango ...

Fruity, lemon, bright agave, cocoa, herb, toast.

Lunazul ...

Hints of pepper, citrus, and vanilla.

maestro dobel ...

Complex aromas and subtle hints of herbal notes on the palate.

Milagro ...

Palate of powdered sugar, mashed raisins and honeyed toast.

Milagro Select Barrel ...

A gentle touch of vanilla and cinnamon.

Olmeca Altos ...

Slightly citric and sweet with a fruity aroma.

Partida ...

Notes of leather, fresh herbs, lime and wild flowers.

Pasote ...

Crisp, zesty citrus with a mid-palate of succulent blue agave.

Patron...

Crisp clean flavors of citrus and oak.

Patron ‘Roca’ ...

Sweet with notes of black pepper, pumpkin and lime tea.

Peligroso ...

Subtle hints of spice, white pepper, and lemon grass on the finish.

Porfidio ...

Aromas of white and pink peppercorns, herbal undertones.

Puntagave ...

Its crisp, light body with just a hint of pepper.

Pura Vida ...

Smooth taste of agave with a touch of thyme and jasmine.

Riazul ...

An herbaceous nose of pineapple and sweet spice.

Siete Leguas ...

Savory, herbaceous and vegetal characteristics of the agave.

Suerte ...

Pleasant herbal, citrus, and sweet notes.

Tapatio ...

Rested for two months in stainless steel tanks post distillation.

Tequila Ocho ...

Single estate vintage tequila need I say more...

TIERRAS ...

Bright citrus fruit with vanilla and spice.

Tres Agaves ...

Flavors of slowly-cooked, fully-mature agave.

tres generaciones ...

Fresh Green Agave taste with green apple and grapefruit.

1oz 2oz

6 12 6 12 6 12 6 12 5 10 5 10 5 10 6 12 6 12 5 10 5 10 5 10 6 12 10 20 6 12 7 14 5 10 5 10 6 12 6 12 5 10 5 10 5 10 5 10 6 12 5 10 5 10 6 12 5 10 5 10 6 12

1oz 2oz

5 10 6 12 10 20

5 10

5 10

5 10

5 10

5 10

5 10

7 14

5 10

5 10

5 10

6 12

8 16

5 10

6 12

9 18

5 10

6 12

6 12

5 10

5 10

7 14

5 10

5 10

5 10

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2

TEQUILA Ultra PREMIUM TEQUILA

reposado reposado

1oz 2oz

6 12 7 14 7 14 6 12 5 10 5 10 6 12 7 14 5 10 6 12 7 14 12 25 8 16 5 10 10 20 5 10 7 14 15 30 5 10 5 10 6 12 6 12 7 14 6 12 6 12 7 14 6 12 5 10

1oz 2oz

6 12 5 10 7 14 5 10 5 10 5 10 6 12 7 14 5 10 6 12 5 10 8 16 5 10 6 12 6 12 6 12 7 14 9 18 5 10 5 10 7 14 6 12 5 10 5 10 7 14 5 10 5 10

123 "DOS" Organic ...

Notes of caramel, toffee and vanilla.

Arette ...

Flavors of mint, pepper, and of course those fruity tastes of ripe apple.

ArteNOM ‘Seleccion 1414’ ...

Nutty, bready, with cinnamon bursts and spicy cloves.

Azunia ...

Light oak flavors and well rounded fruit and caramel flavors.

Blue Nectar ...

Beautiful straw-colored tequila imbued with deep oak aromas.

Cabo Wabo ...

Peppery, herbal, and even floral with a sensational finish.

Casa Noble ...

Rich flavors of toffee, almond, and candied fruit.

Casamigos ...

Vanilla and a creamy oakiness are front and center.

Cazadores ...

Aged in new American white oak casks for over two months.

chamucos ...

Flavors of tropical fruit, vanilla, toffee and cinnamon spice.

Chinaco ...

Aromas of citrus zest, apple, peach, and a hint of quince.

clase azul ...

Complex aromas of cream soda, spice, caramel and earthy agave.

Código ...

Notes of vanilla, toasted caramel and subtle cocoa powder.

Corazon ...

Dry fruits, caramel, toasted aromas and a great creamy feel.

Corazon ‘Buffalo Trace’ ...

Aged 10.5 months in Buffalo Trace bourbon barrels.

Corralejo ...

Aromas of peppercorn, brine, and honey with a soft finish.

Corzo ...

Flavors of custard, coconut, lemon, cinnamon, nutmeg.

Deleon ...

Notes of agave, wood smoke and bell pepper.

Don Abraham ...

Aromas and flavors of caramel, hazelnut, vanilla, butter and cinnamon.

Don Diego Santa ...

Notes of vanilla, honey, soft Oak and coco butter.

Don Eduardo ...

A nice vanilla, almost bourbon-like taste and finish.

Don Felix ...

A palate of butterscotch, honey, cinnamon, and nutmeg.

Don Fulano ...

Rich fruit notes of pear and cherry compote.

don julio ...

Dried pineapple, flan, charred nuts and white pepper.

Don Modesto ...

Hints of vanilla and citrus flavors.

Dos Armadillos ...

Aromas complemented by hints of honey, pear, and lemon.

Dulce Vida ...

A light honey color and refreshing aroma of fruit.

El Mayor ...

Perfumed fruity agave, vanilla, spice and caramel notes.

El tesoro ...

It is elegant & smooth, yet rich and complex.

espolon ...

Balance of agave and mild wood flavor.

Fortaleza ...

Cooked agave, citrus, vanilla, apple, earth, and cinnamon.

Gran Centenario ...

Aged 6 months in charred, new French Limousin oak barrels.

Gran Centenario ‘Rosangel’ ...

Infused with hibiscus flowers and finished in Port barrels.

Herradura ...

Reminiscent of lemon, honey, grass and vanilla.

hussong ...

Chocolate with warm hints of mint and tiny accents of vanilla.

Los Arango ...

White pepper from start to finish with hints of lime.

Lunazul ...

Aged for seven months in oak barrels.

maestro dobel ...

A blend of Reposado, Anejo, and Extra Anejo Tequilas.

Milagro...

Milagro reposado is aged in oak barrels for 6 months.

Milagro Select Barrel ...

Aged in new French oak giving this tequila a savory finish.

Olmeca Altos ...

Sweet and citric with notes of vanilla and wood.

Paqui ...

Complex flavors highlight the fruity, spicy notes of agave.

Partida ...

Notes of vanilla and roasted hazelnut.

Pasote ...

Fresh floral notes and subtle hints of sweet vanilla.

Patron ...

Aged for 2 months with a hint of oak flavor.

Patron ‘Roca’ ...

More complex with hints of oak, vanilla, ginger and caramel.

Pura Vida ...

Smooth taste of agave with a touch of thyme, jasmine flavor.

revolucion ...

Hints of vanilla, almond, oak, honey and sweet melon.

Riazul ...

Aromas complemented by hints of honey, pear, and lemon.

Siete Leguas ...

Complex notes of savory spice and cedar.

Suerte ...

Aromas of subtle plum, butterscotch, and oak notes.

Tapatio ...

Aged for four months in ex-bourbon casks.

Tequila Ocho ...

Vintage designated tequilas that come from a single estate.

Tres Agaves ...

A rich caramel flavor with toasted vanilla.

tres generaciones ...

Smooth, round and slightly sweet.

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3

TEQUILA

PREMIUM

Ultra

anejo anejo

1oz 2oz

9 18 8 16 7 14 9 18 7 14 6 12 8 16 8 16 6 12 6 12 7 14 8 16 50 100 12 25 5 10 12 25 12 25 12 25 12 25 6 12 10 20 8 16 6 12 6 12 7 14 10 20 7 14 7 14 7 14 7 14 12 25

1oz 2oz

10 20 5 10 7 14 5 10 10 20 6 12 6 12 7 14 5 10 7 14 5 10 14 28 6 12 7 14 7 14 7 14 7 14 10 20 7 14 12 25 12 25 6 12 6 14 7 14 7 14 7 14 7 14 8 16 6 12 6 12 6 12

123 "TRES" Organic ...

Vanilla, oak and a touch of dark chocolate on the finish.

Arette ...

Rested more than 18 months in barrels of American White Oak.

Azunia ...

Smooth, buttery finish of vanilla, chocolate and caramel.

Azunia ‘black 2 year’ ...

Made to salute the moments of triumph, love and passion.

Blue Nectar ...

Aged for two years then blended with five year-old extra-añejo.

Cabo Wabo ...

Slightly smoky vanilla and cocoa flavors.

Casa Noble ...

Intense flavors of nut butter, pepper, and light caramel.

Casamigos ...

Powerful flavors of cinnamon and vanilla envelope the palate.

Cazadores ...

Aged for at least 12 months in white oak casks.

Centinela ...

Delicate agave mineral and, most notably, the vibrant fruit tones.

chamucos ...

Vanilla flavors layered with caramel, toffee, fennel and chocolate.

Chinaco...

Vanilla, caramel, toasted walnut and a hint of coffee.

clase azul ...

Complex flavors highlight the fruity, spicy notes of agave.

Código ...

Hints of fruit, mingled with oak, touches of vanilla and a bit of spice.

Corazon ...

Rich complexity and a hint of vanilla, almond and spice.

Corazon ‘GEORGE T. STAGG’ ...

Aged for 22 months. Caramel and sweetness.

Corazon ‘Thomas H. Handy’ ...

Aged 19 months in Thomas H. Handy Sazerac whiskey barrels.

Corazon ‘SAZERAC RYE’...

Aged for 24 months. Spearmint, pepper, and a hint of berries.

Corazon ‘Pappy Van Winkle’ ...

A nice mix of wood, caramel, and the slightest hint of cooked agave.

Corralejo ...

Hints of cocoa, vanilla, peppercorn, and honey are present.

Corralejo ‘Gran Corralejo’ ...

Aged 2 years. Woody notes of chocolate, vanilla and walnut.

Corzo ...

A aromas of toffee, wildflower, and dried apricot.

Don Abraham ...

Complex flavors highlight the fruity, spicy notes of agave.

Don Eduardo ...

Spicy aromas lead to a lighter-styled, well-balanced palate feel.

Don Felix ...

A lavish palate of cinnamon, honey, vanilla and baked agave.

Don Fulano ‘3 Year’ ...

Very interesting notes of oak, dried fruits and nuts.

don julio ...

Creamy vanilla, toffeed, gingerbread, and dried pineapples.

Don Modesto ...

Complex flavors highlight the fruity, spicy notes of agave.

Dos Armadillos ...

Vanilla, caramel, chocolate and coffee notes.

Dulce Vida ...

A rich, golden amber color with aromas of vanilla and cinnamon.

Dulce Vida ‘Lone Star Edition’ ...

Rich aromas of pear, vanilla, cinnamon and spice.

don julio ‘1942’ ...

Notes of tropical fruit, Sauternes and butterscotch.

El Mayor ...

Flavors of honey and oak with hints of smokiness and cream.

El tesoro ...

Flovors of herbs, cherries and pits and grilled tangerines.

espolon ...

Delicate hints of vanilla and butterscotch.

Fortaleza ...

Butterscotch, caramel, toffee, citrus, and hazelnuts.

Gran Centenario ...

Sweet and honeyed flavor, aromas of clove, tangarine and candied fruits.

Herradura ...

Flavors of herbs,cedar, citrus and vanilla. Rich,plush texture.

Los Arango ...

Light Spice and agave flavors.

Lunazul ...

Notes of fruit, smoky white oak and vanilla spice.

maestro dobel ...

Slightly smoky vanilla and cocoa flavors.

Milagro ...

Rich amber color and subtly woody flavor.

Milagro Select Barrel...

Notes of cream, caramel and light honey.

Olmeca Altos ...

Rounded aromas with notes of dried fruit and almonds.

Paqui ...

Complex flavors highlight the fruity, spicy notes of agave.

Partida ...

Flavors of honey, chocolate, pear, and vanilla.

Pasote ...

Aromas of clean vanilla and sweet coconut merge in a pleasing harmony.

Patron ...

Aged for over 12 months to produce a tequila perfect for sipping.

Patron ‘Roca’...

Aged 14 months with hints of wood, nut, raisins and grapefruit.

Peligroso ...

Flavors of nut, pumpkin, oak, and spice.

Porfidio single barrel ...

Tropical fruits, butterscotch, cedar, and fresh flowers.

Puntagave ...

Nice sophisticated flavors and a hint of vanilla and Tabaco.

Pura Vida ...

Flavors of baskets fruit, herbs, vanilla and even traces of coffee.

revolucion ...

Smooth with hints of butterscotch, honey and vanilla.

Riazul ...

Sweet aromas of cinnamon, spicy pineapple and rich banana cake.

Siete Leguas ...

Vanilla, caramel, chocolate and coffee notes.

Suerte ...

A moderate oak presence, with hints of berry, chocolate, and mint.

Tapatio ...

Aged around 18 months in first-fill ex-Bourbon casks.

Tequila Ocho ...

Vintage designated tequilas that come from a single estate.

TIERRAS ...

Butterscotch-vanilla with sea salt & oak.

Tres Agaves ...

Hints of cocoa, vanilla, peppercorn, and honey are present.

tres generaciones ...

Initial spiciness, with toasted oak.

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4

TEQUILA Ultra PREMIUM TEQUILA

extra anejo extra anejo

1oz 2oz

25 50

15 30

9 18

20 40

25 50

175 350

1oz 2oz

35 70

35 70

10 20

20 40

35 70

15 30

12 25

20 40

30 60

123 ‘Diablito’ Organic ...

Diablito begins its journey in the iron-rich Tierra Roja soils of a pristine estate that is designated solely for the allocated production of this Extra Añejo. This tequila is the result of a patient process that nurtures the organic agave through a slow maturation and forty months of extended aging in new American oak barrels. The nose starts of salty and briny, ripe with vegetal notes from the agave and gradually mellows out, revealing deep vanilla notes,with fresh black pepper. The palate is aligned with the nose.

The mouthfeel is rich and creamy with long finish offering citrus-focused tartness and plenty of bite. Only 1000 bottles were released.

casa noble 'single barrel’ ...

In the tradition of the finest single barrel whiskies, they have created an ultra premium tequila aged in its own barrel. Matured for five years in French oak and produced in limited quantities, this tequila is truly a unique experience. Rich notes of oak resin, vanilla, caramel, and mature agave are present on both the nose and palate. Each individual bottle is numbered, labeled, and signed by the creators.

cazadores...

Cazadores takes fully mature agave, steam cooks it, macerates and sets it to ferment while it is serenaded by Mozart for 7 days as the yeast converts the agave sugars into alcohol; then it is distilled twice and aged at least 3 years to become an Extra Añejo. The nose shows caramel, hazelnuts, meringue, earth, toffee and apples baked with spices. Beginning with flavors that follow the aromas, the tastes are layered and svelte evolving with sumptuous tones of bittersweet chocolate, toasted oak, spices, roasted nuts and grilled fruits.

centinela 'tres anos’...

We take our time cooking the Agave as this is crucial in our tasting profile.

We use a clay oven (compared to others that use stainless steel ovens) that gives our cooked Agaves a smoky flavor, and a sweet after taste. Tequila Centinela slow cooks with steam and this process takes approximately 24 hours. In the first 4 hours we get, by gravity, some liquids from the cooked agave that we discard, to eliminate impurities and "the amargo" (the bitter).

The cooked Agave is then allowed to settle and cool for an additional 24 hours.

chinaco 'negro’ ...

Chinaco Negro is rare, five year old 100% Extra Anejo Tequila. Lost in the cellars of the Chinaco Distillery were 12 casks of aging tequila, and seven of them were picked to create this extraordinary spirit. Each bottle represents an individual cask selection and is labeled with a unique lot number and the signature of the Master Distiller. When poured, aromas of baked pear, fruit pastry, honey and pepper emerge from the glass. Rich flavors of caramel, nougat, and toffee lead to a sweet, buttery finish.

Clase Azul 'Ultra' ...

Calling this Tequila rare is an understatement. Not only is it aged for 5 years in ex-sherry casks, but it is bottled in hand-crafted ceramic decanters that take over two weeks to create. Each package is adorned with a sterling silver agave medallion, a 24k gold label and pure platinum art. An intense nose of cherry, oak and hints of caramel with silky smooth vanilla on the palate finishes with sweet oak that doesn’t quit. Fewer than 100 bottles produced each year

Código ‘Origen’ ...

Código 1530 Origen is lauded by spirits experts as the most decadent Extra Añejo tequila available. Its complex flavor profile – crafted with great care over time – combines the refined palate of an aged tequila with many of the tasting notes typically found in aged whiskeys and fine cognacs. Aged 6 years in the finest Napa Cabernet French White Oak barrels, making it one of the oldest and most refined Extra Añejos on the market. Aromas of spice, vanilla, caramel and sweet oak that lend to a robust palate teeming with flavors of dried fig and cinnamon.

deleon ...

The careful cooking process, fermentation and double distillation result in a product specially made to satisfy the taste of the most demanding c onoisseurs. The elaboration process is supervised step by step until natural tequila Blanco is obtained which then is aged for a mionimum of 3 years to create a beautiful Extra Anejo.

Don Abraham ...

Don Abraham Extra Añejo is aged for a minimum of 3 years, obtaining the ideal aging that gives the tequila its distinguished taste and unique flavors.

Don Fulano 5-year ...

Aged in new French oak barrels, which is what gives it the bitter chocolate aromas we detected right away. It’s loaded with earthy notes (like peat), and honey.

don julio 'real’ ...

The signature spirit of Don Julio. Aged 5 years in first-fill new oak, this tequila is worthy of sitting on the same bar as the finest cognacs and armagnacs. Extremely limited, highly sought after by collectors and connoisseurs alike.

Dulce Vida ‘5 Year’ ...

Light Amber/Saffron in color, Dulce Vida Tequila Extra Anejo is a celebratory Limited Edition rested for just over five years in wine casks from a respected Napa Valley winery. The result is a unique, complex spirit with soft aromas of baked pear, fruit pastry, honey and pepper emerge from the glass. Rich flavors of caramel, nougat, toffee and agave lead to a sweet, port like finish.

ESPOLON ‘Anejo X’ ...

The six-year aging process allows our 100 percent Weber Blue Agave tequila to develop a rich, complex flavor of truly uncommon character.

Prominent vanilla with notes of nutmeg and white peppercorn are joined by hints of cocoa, bitter chocolate, rich roasted fruits and agave.

Fuenteseca ‘9 YeaR’ ...

Distilled in November 2003, with 80% from copper double-column still and 20% distilled from alembic copper pot still. After marrying, 85% of the run was laid in American white oak previously used to age California red wine, and the remaining 15% barreled in used dark French Oak. The casks were then aged for 9 years, at 3,800” elevation, in the town of Tequila, Jalisco in a cool-climate subterranean storeroom.

Fuenteseca ‘12 YeaR’ ...

Distilled in June 2001, 20% of this lot was distilled in copper double- column stills and 80% distilled in alembic copper pots. After distillation and blending, 90% was laid into in American white oak previously used to age California red wine, and the remaining 10% barreled in used dark French Oak. The casks were housed for 12 years, at 3,800” elevation, in the town of Tequila, Jalisco in a cool-climate subterranean storeroom.

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5

TEQUILA Ultra PREMIUM TEQUILA

extra anejo extra anejo

1oz 2oz

50 100

75 150

35 70

25 50

35 70

40 80

1oz 2oz

30 60

30 60

15 30

20 40

15 30

Fuenteseca ‘18 YeaR’ ...

This lot was distilled in September 1995, and consisted of 75% tequila distilled in copper column stills and 25% tequila distilled in copper alembic stills. The entire run was laid into 180L Canadian white oak casks previously used to age Canadian rye whiskey, at a warehouse located at 4,600’ in the town of Atotonilco el Alto, Jalisco. The casks remained there for six years. In 2001, the tequilas were extracted from their casks, blended together and re-barreled, with 47% returned to Canadian white oak casks and the remaining 53% going into 220L European dark oak barrels previously used to age California red wine. The refilled casks were then moved from Atotonilco el Alto to a hillside facility El Chapingo, with its cooler, breezier climate, and left to age for an additional twelve years.

Fuenteseca ‘21 YeaR’ ...

Seeking to create the world’s longest-aged tequila, master distiller Enrique Fonseca distilled this lot in copper double-column stills in order to achieve a leaner structure without too many agave vegetable fats, which could breakdown over the foreseen ensuing decades. From mostly 1984 plantings, these agave were harvested in late 1993, distilled just barely into the new year, and laid into barrel in February of 1994. The casks were stored for 10 years in a dry, earthen-floor aging room in the town of Atotonilco el Alto, before being designated as worthy of a longer aging, and moved to a higher, cooler climate of Chapingo, Jalisco, which sits on the slope above Atotonilco el Alto. The barrels rested in Chapingo for an entire additional 11 years before finally being bottled in 2014. All but one barrel was 180L Canadian white oak previously used for aging Canadian rye whiskey. The remaining barrel had been used to age a California white wine.

herradura 'Suprema’ ...

Herradura Seleccion Suprema Extra Añejo Tequila is crafted using agave harvested exclusively from the Casa Herradura estate. Once the agave have been harvested, the heart of the plant (the piña) is stripped away from its leaves using a special knife called a coa and cooked for approximately 26 hours in ovens made of stone and brick. During this cooking process, the once-white piñas turn a deep orange color, and reveal an incredibly sweet and intense aroma (the piñas are so sweet that chunks of cooked agave are often sold as candy in the street markets of Jalisco).

Once the piñas have been cooked, they are crushed and then fermented for up to seven days using natural, air-borne yeasts. Then, the wash is twice distilled and the tequila is matured for four years in American white oak casks that were formerly used to mature Kentucky bourbon. As a result of this extra-long aging process, the tequila has an aroma of dark vanilla, rose petals, cinnamon and intense citrus. Complex notes of baked apples, pineapples, citrus, vanilla pods and caramel are exposed on the palate, and give way to a creamy finish that has touches of lingering spices.

Jose cuervo 'la Familia’ ...

This Extra-Añejo tequila is aged in oak barrels for an average of 3 years. The final blend includes Tequila from reserves aged over 30 years. Only the estate's finest 10-year-old agaves are hand-selected.

Only the most flavorful inner portion of the agave's piña (heart) is used.

Vibrant, with a full, mellow flavor combines floral, agave, vanilla and Cognac-like flavors.

paRTIDA 'Elegante’ ...

This super-smooth, limited-edition Tequila is aged up to 40 months in American oak. Bright, with a rich golden color, there is an initial flurry of black pepper, sprightly jalapeño and vanilla notes that settle into a warm, mellow crème brûlée groove. Lovely gift-worthy packaging includes a black leather strap tied around the neck of the hefty bottle, plus a crystal decanter stopper

patron 'Gran burdeos’ ...

Patron "Gran Burdeos" is matured in barrels made of a unique blend of American mountain oak and oaks from different regions of France. The tequila is aged for 12 months, then distilled once again and racked in hand-selected Bordeaux barrels, adding the distinct fruity flavors of the finest Bordeaux wines.This amber, full-bodied tequila boasts complex aromas of oak, citrus, caramel, and agave. On the palate, notes of dark berry, vanilla, and cocoa blend seamlessly with the rich agave flavor and extend throughout the long, intense finish.

patron 'Piedra’ ...

Patrón's first-ever extra añejo is aged at least three years, and is named for the stone wheel (piedra) that crushes agave to make Tequila. It has an amber hue and a rich aroma that mixes caramel, dried fruit and peppery notes. The palate is silky and rounded, with lots of caramel and oak up front, tapering off gently with anise, ginger and cinnamon.

Porfidio ‘Single Barrel Super-Jalisco’ ...

Porfidio's story is one of the strangest and most disputed in the Spirits Industry. Despite the brand's crazy past -from international awards, attacks from competitors, importers, and the Mexican government -it is remains one of the most unique and high quality spirits coming out of Jalisco. The founder Martin Glassl has become the Tequila world's most controversial figure. Glassl, having moved to Mexico at 24, saw the great potential of applying modern distilling techniques to traditional tequila production. He used propreitary yeast strains and high quality virgin oak casks, releasing ultra-premium offerings when no one else thought they could. When he started, it was illegal for non-citizens to own property in Mexico and Porfidio's success meant the Glassl was very protective of the propietary process. He ended up outsourcing each part of the process to different distilleries to protect is intellectual property. Now distilled at the Puerto Vallarta plant (the one that was once stormed by a mob of 400 in 2004), Glassl opens the plant only for distillation. He now uses an enzymatic hydrolysis process which uses enzymes rather than heat to extract sugar from the agave. The resulting ferment has significantly less methanol than cooking the agave. The Singel Barrel Extra Anejo is in a league on its own. Unlike any other spirit coming out of Jalisco, it must be tasted to be believed.

Suerte ‘Limited Edition Single Barrel’ ...

Suerte Tequila Extra Anejo is a limited edition, single barrel, five year old 100% Extra Anejo Tequila. Each bottle represents an individual cask selection and is labeled with a unique batch number. Silky golden in color, when poured, aromas of baked pear, fruit pastry, honey and pepper emerge from the glass. Rich, complex flavors of caramel, nougat, and toffee lead to a slightly sweet, buttery finish.

Tapatio ‘Excelencia’ ...

The oldest expression from Carlos Camarena's Tapatio brand is finally available stateside. Rich and butterscotchy and with hints of black pepper and citrus. Distilled exclusively from perfectly matured agave at the famous La Altena distillery in Arandas. When they tell you how this stuff was made it just boggles the mind. Distilled in 2000, this is the official SECOND batch of Excelencia. It was filled into the same barrels as the first directly after they were dumped and aged for 4 years before being transferred into glass containers. There it has mellowed for more than a decade. This juice (Tapatio Extra Anejo) was once used only to add oaky character to underwhelming anejos but later the distillery began selling it and it remained a collector's secret until its arrival in the U.S. in 2014.

Now, it is a living legend. This second batch is even more delicious than the first. Still the same decadent juice, but with a few degrees more ripe agave influence. It is ultra limited!

Tequila Ocho ‘EL VERGEL 2007’ ...

Como se dice 'Wow”' in español? Ocho. Aged for over three years, this monster extra Añejo is all about terroir. Deep rich flavors of agave nectar and citrus with delicate layers of baking spice, mint chocolate and the signature Las Altos red earth. Some may say that tequila does not get better with age, however one sip of this and you’ll think different. Limited availability.

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Alipus ‘San Miguel de Sola’ ...

This very special and highly limited special bottling was distilled in the remote village of San Miguel in the Sola de Vega region of Oaxaca. Only two 300 bottle lots were produced from choice Espadin & Arroqueno grown on the high altitude cliffs around San Miguel. This small pueblo is located at nearly 6000 feet and it's tough nutrient bare soil is known to produce some of the most complex and distinct agave in the whole region. The agave is roasted in traditional a palenque and crushed under stone before being fermented with wild yeast in open pine vats. Distillation occurs on open flame in a clay pot still. Only 600 bottles produced.

Alipus ‘Ensemble’ ...

A bright, floral, and richly-textured mezcal with mild smoke and more pure agave flavor.

Alipus 'San Andres’ ...

The San Andres village mezcal was fermented in cypress vats and distilled by Don Valente Angel from agave Espadin grown at 5,000 feet.

The flavors are tangy on the entry, but then turn bright with sweet agave notes, before transforming into earth with hints of baking spice. Very complex and extremely tasty.

Alipus ‘Santa Ana Del Rio’ ...

The Santa Ana del Rio is made by a two-family team that creates a slightly smoky profile with loads of roasted agave flavor.

Alipus 'San Luis Del Rio’ ...

Just down the river from Santa Ana and San Juan is San Luis del Rio. The producers here make a slightly smokier style than the other three villages.

Alipus 'San Juan Del Rio’ ...

The San Juan del Rio village mezcal is fermented in oak vats and distilled by Don Joel Cruz from non-irregated agave Espadin grown in sunny mountaintop plantings in ferriferous soil at 4600 feet.

Amarás ‘Espadín’ ...

Distilled twice in copper pot stills, a process which removes impurities, refines the character of the mezcal, and produces a soft, smooth flavor with a slightly smoked, citric aroma.

Amarás ‘Cupreata’ ...

Potent roasted flavors intermingle with spicy notes of pepper before settling into a pure and clean finish with subtle smoke and clove.

Banhez ...

Brisk, bold, smoky, and sweet, this mezcal delivers! A complex nose and palate with a focus on softness, roundness, and some tropical fruit sweetness with a hint of smoke.

BOZAL ‘Mexicano’ ...

A slightly smoky, yet herbaceous undertone rests on the center of the palate, while citrus and floral notes from the Barril are introduced and strengthened by the warm viscose finish of the Mexicano.

BOZAL ‘Cuixe’ ...

Driven by intense citrus and strong minerality, the Cuixe has a dry entry.

As is experienced in the rich tropical fruit on the palate that moves to sweet potato on the front.

BOZAL ‘Borrego’ ...

Sourced from a dry region in Oaxaca, the agave offered a distinctive mineral forward flavor. From the same field, calabazas (pumpkins) have been long cultivated for hundreds of years lending more complexity to the agave.

BOZAL ‘Tobasiche’ ...

With an unconventional sweet nose this mezcal exerts traces of quince, anise, and strong minerality. This bouquet is complimented by rich herbaceous botanicals on the finish.

BOZAL ‘Pechuga’ ...

The Pechuga expresses a delicate balance in which the smokiness is softened noticeably by the protein and wild fruit. A rich mouthfeel offers flavors of roasted fruit, subtle minerality and a slight smokiness, finishing dry on the back of the palate.

Clase Azul ‘Durango’ ...

Not only is this mezcal strikingly different in appearance and origin, it's also made from a type of wild agave most have never heard of: cenizo; one of the species native to Durango. The end result is quite wonderful. This Mezcal is full of smoke, slat, and roasted agave.

Creyente ...

Light, mineral-y smoke as it opens, leading towards grilled pineapple and roasted agave.

Delirio ...

Robust flavors and aromas initially call to mind citrus fruits combined with the fresh agave and later evolve into sensations of pepper and chili.

Del Maguey ‘Arroqueno’ ...

Rich mineral notes like lava rock closely integrated with vegetal aromas reminiscent of fresh green beans and pea tendrils. The palate is luscious and little sweet with notes of melon, fig, cantaloupe and orange followed by earth and smoke.

Del Maguey ‘Espadin Especial’ ...

Aromas of sweet agave, ripe tropical fruit, green plantains and wet stone.

Bright notes of lemon, apple and pineapple appear on the palate and merge with rich flavors of roasted agave, Ceylon cinnamon, earth and mineral.

Del Maguey ‘Iberico’ ...

Aromas of wild mountain apple, plum, big red plantain, pineapple, almonds and few pounds of uncooked white rice are added to the mezcal Minero. Then a piece of Pata Negra (Jamon Iberico) is suspended in the still and a slow, third distillation is performed.

Del Maguey ‘Wild Papalome Silvestre’ ...

The Papalome agave looks like a giant Tobala. The distillation of this unique Mezcal takes place in a stainless steel pot with a clay condenser and Carrizo tube. The resulting spirit is earthy, dark and delicious.

Del Maguey ‘WILD Tepextate’ ...

Tepextate offers a lighter body with a Bright candied fruit nose of banana taffy and spun sugar. The sweetness carries into the palate with notes of passion fruit and marzipan.

Del Maguey ‘Crema de Mezcal’ ...

Crema de Mezcal has a nose of roast maguey, with vanilla and pear, a creamy almond, apple, coffee, pineapple pallate and a long sweet smoky orange finish.

Del Maguey ‘Madrecuixe’ ...

Banana leaf, green papaya, just-mown alfalfa, tarragon and fresh cut bamboo, give way to circus peanuts and sweet, fresh-forward tropical fruits of mango, pineapple and chicozapote. This extremely rare wild mezcal is silky, elegant, medium-bodied, with a long, dry, clean, dusty finish.

Del Maguey ‘Minero’ ...

This village's mezcal displays sweeter flavors of vanilla and roasted pineapple along with hints of leather and earth. Abundant ripe fruit lasts through the smooth finish.

Del Maguey ’Pechuga’ ...

Pechuga has a nose of basil, lemon, ocean, and fruit. It is almost scotch- like in its smoky taste. And yes, in addition it is salty, very soft, and tastes a wee bit like chicken. The Pechuga production season is limited to year end due to the special ingredients: Wild mountain apples and plums that must be in season and cannot be substituted. This mezcal is the most rare we have ever encountered.

Del Maguey ‘Santo Domingo Albarradas’ ...

This village's mezcal displays bright, lifted aromas and flavors of tropical fruit, cracked pepper, earth, and smoke, and boasts a long, dry, and smooth finish.

Del Maguey San Luis Del Rio ‘Jarnac’ ...

Sourced from the village of San Luis del Rio, two hours south of Oaxaca and finished it in an oak barrel from the Jarnac commune of southwestern France that previously held a Cabernet Sauvignon from the Stags' Leap winery in Napa Valley, CA.

Del Maguey ‘Tobala’ ...

Del Maguey's source for this single-village Mezcal is a rare, remote, high elevation producer; it is extremely limited, special stuff.

Don Amado ‘Rustico’ ...

The distillery uses only estate-grown agave to ensure the plant's high sugar levels, and mixes steam into the agave's smoke roasting to smooth out the mezcal's characteristically smoky flavor.

Don Amado ‘Arroqueno’ ...

Distilled in ceramic and bamboo pot stills. The aromas of this mezcal are of spice, pepper, and chili. It’s well balanced with smokey and earthy flavors.

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El Jolgorio ‘Pechuga’ ...

A celebratory expression, El Jolgorio Pechuga is produced from wild- harvested Espadín agave in honor of the day of the señor de esquipulas.

It is twice distilled in a copper pot still with pineapples, limes, oranges, plantains, apples, and pears, as well as the breast of a guajolote – a creole turkey rooster of the region.

El Jolgorio ‘Tepeztate’ ...

Agave Tepeztate is possibly the most interesting of all agaves, as well as one of the rarest. It takes a very long time to mature, sometimes up to 25-35 years, and prefers to grow on steep grades in rocky soil. Its leaves are broad and wavy. It can often be found hanging horizontally from mountain cliffs.

El Jolgorio ‘Madrecuixe’ ...

Agave Madrecuixe is a member of the Karwinskii species of agave, related to other species like Cuixe, Barril, and Bicuixe. It grows sparsely at higher elevations and has a cylindrical piña, with it's leaves (or pencas) growing at a distinctly upward angle.. Due to the agave's dense core and relatively low water content, mezcal made from Madrecuixe often has a flavor profile high in minerality, with whisps of vegetation and floral notes.

El Jolgorio ‘Tobala’...

The wild agave Tobala is one of the most prized of all agaves. Growing wildly in high altitudes, its relatively tiny size yields limited quantities of intensely aromatic mezcal. Due to its tiny size and long growing period (12-15 yrs) Tobalá is increasingly rare.

El Jolgorio ‘Cuixe’ ...

The rare, wild agave Cuixe – like its relatives Madrecuie and Barril – grows a cylindrical, stalk-shaped piña, with leaves spreading at the top. It is often slightly smaller than Madrecuixe. Its dense, dry piña often yields intensely flavored mezcal with great minerality and spice notes.

El Jolgorio ‘Barril’ ...

Barril is a rare subspecies of the Karwinskii species of agaves that grows wild at high elevations. At its core is an elongated stalk-shaped piña with dense sugars and very little water, which results in a mezcal of great complexity, balancing sweetness, citrus, and often a distinct minerality.

El Jolgorio ‘Espadin’ ...

Agave Espadín is the most prevalent species of agave in Mexico and reaches maturity earlier (5-10 yrs) than most other agaves. It also grows to be relatively large with a high sugar content, making it perfect for mezcal production.

El Jolgorio ‘Tobaziche’ ...

Harvested in 2014, the Tobaziche agaves that were foraged for this tiny batch of mezcal had all matured for a miniumum of 14 years in the wild. Notes include deep flavors of pine, wax, green bananas, lime zest, uni, a hint of tar and clean smoke.

Fidencio ‘Tobala’ ...

Exceptionally aromatic and flavorful, with notes of tropical fruit, wildflowers, fresh herbs and spice.

Gracias A Dios ‘Cuixe’ ...

Cuixe thrives in dry calcareous soils and has multiple phenotypes based on where it's growing. This results in a number of different names for the same plant, but the Gracias A Dos Cuixe has the classic mineral earthiness and peppery spice and tart orchard fruit.

Gracias A Dios ‘Espadin’...

Smoke and spice right off the bat, followed by fruit and hint of sweetness.

Gracias A Dios ‘Tepextate’ ...

Wild agave with a lot of character re�ected in its aftertaste. A kind and alluring can be perceived along with minerals, grapefruit and lime skin among slight touches of moist earth.

Gracias A Dios ‘Tobalá’ ...

Two times distilled. Vegetal and funky, with rubber notes of smoke and peat; deep and long, nuanced, engaging; smoke rising in strength.

Balanced and complex on the palate, with integration of discreet fruit and spice, and a hint of lime zest. Perfect oiliness. Vegetal/herbal at fade, with good agave tones and pro�le. Bell pepper and thyme on the palate balanced with sweet agave notes, slightly tropical.

Gracias A Dios ‘Agave gin’ ...

It was developed by students of Oaxaca State University. It goes through a triple distillation process in a stainless steel tank. Only the body is extracted in each process. An outstanding selection of thirty two carefully hand picked botanicals from thirty two states in Mexico were used.

mezcal

PREMIUM

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IBÁ 40 ...

Smokey flavors combined with citric and sweet accents.

IBÁ 55 ...

The first mezcal with a 55% alcoholic content in the market.

Ilegal ...

Distinctive notes of rich, earthy agave on the palate merge with hints of pear, apple and white pepper which linger through the finish.

Los Amantes ...

Among the best of the joven/silver category, this refreshing mezcal offers bright anise and pine notes, backed by apple and sweet agave flavors and delicate smokiness

Los Nahuales ...

A beautiful Mezcal. This exhibits savory aromas such as chicken stock, celery, coriander seed blended with the roasted smoked agave piña which is roasted over mesquite.

Los Nahuales ‘Special Edition no. 2’ ...

A one-time release based on a blend (at roasting) of two agaves: 30% wild cirial collected above San Luis del Rio, (a variant of agave karwinskii close to the agave cuishe), which distills sweet and with great structure, and 70% espadín (agave angustifolia) from a planting in the rancheria of Yegalache, in remote mountainous terrain an hour south of the distillery.

It was distilled by Joel Antonio Juan and Karina Abad. It is focused, fruity, and beautifully balanced.

Marca Negra ‘Espadin’ ...

Distilled from estate-grown espadín agave averaging 7 to 10 years of age, and is double-distilled in pot stills after the agave hearts are roasted in traditional stone lined pits.

Marca Negra ‘Dobadan’ ...

Master Mezcalero Alberto Ortiz has sourced some of the oldest and highest quality wild plants he could find and transformed them into a magical liquid. Notes include ramps, cucumber water, lime peels, sea salts, muskmelon, mulberries, green peppercorns and jasmine.

Mayalen ‘Guerrero’ ...

The "Guerrero" bottling is 100% wild Cupreata bottled at full strength directly off the copper alembic still. It is 100% hand harvested and cooked in earthen ovens much like in Oaxaca. This massive and complex mezcal has a strong herbal kick to it, before pepper and citrus fruit aromas. Rich cacao and herbal spice continue on the finish.

Mayalen ‘Borrego’ ...

Mayalen Borrego shows an aroma full of wet tobacco, with earthy, sensous notes of smoked game and dried fruit. Palate shows delicate interplay of coffee berries with floral lily notes, fading into a deep savory finish punctuated by light spice notes.

Mayalen ‘Machetazo’ ...

Mayalen Machetazo shows the refined character of the Wild Cupreata agave.

Notes of fennel, dill, radish peel and crushed aloe lead toward spicy bitter chocolate notes, finish is long, clean and fruit-driven with low mineral influence.

Mayalen ‘Wild Cupreata’ ...

A nose of saltiness, slight earthiness and moderate tropical fruits. The palate is more intense with slight smoke, brine, and earthiness.

Mezcalero #5 ...

This release is intense and wild, with smokey mineral and grassy aromas and flavors that play off ofsweeter notes of spiced coconut and green fruit. Strong flavors with subtle nuances build towards a distinctly mineral finish.

Mezcalero #6 ...

Tangy fermented notes, pepper, with a hint of tropical fruit coming on the finish highlight this tasting experience

Mezcalero #7 ...

Low to moderate woodsmoke, a slight brassiness, wet clay, and hay.

Mezcalero #17 ...

A blend of Espadin with the excessively rare wild Agave de Lumbre. Cirilo Hernandez has a delicate touch: soft, rich, approachable.

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Mina Real ...

Mina Real Mezcal is an ecologically-sustainable mezcal made with agave slowly cooked in a brick kiln without the consumption of firewood. Our steaming method highlights the plants’ bright floral bouquet without burning an industry average of 3.5 lbs of firewood per liter produced.

Monte Lobos ...

Opens with green notes of anise and sweet notes from the roasted agave, closing with a very long finish of smoke that resembles chilli and chocolate.

Nuestra Soledad ‘San Luis Del Rio’ ...

Notes of coconut water, verbena, honey water, kiwi, and bright acidity on the earthy finish.

Nuestra Soledad ‘Santiago’ ...

The agaves are roasted with mesquite and oak in pit ovens, fermented in open air, and distilled twice in copper alembics.

Nuestra Soledad ‘San Baltazar’ ...

San Balthazar Guelavila is a small town in the district of Tlacolula, located in the east of the Valles Centrales region. Espadin has been cultivated in the highlands here for over 100 years. Don Gregorio’s Espadin grows at around 5,500ft on mountainous terrain in very fertile soil, composed primarily of limestone. The concentrated sugars result in a refined Espadin of great character and exceptional length.

Nuestra Soledad ‘Ejutla’ ...

At nearly 7,000 feet elevation in the remote village of La Campania Ejutla the two brothers Don Gregorio & Don Gonzalo Hernandez work together to make mezcals unlike any others found around Oaxaca. Tradition and old methods reign supreme here and their espadin based Nuestra bottling is clean, bright, and precise. Notes include roasted corn, cucumber, sweet herbs, lime pith, pickled carrots and cured bacon.

Nuestra Soledad ‘Lachigui, Miahuatlan’ ...

Richly aromatic with notes of wet earth, fresh cherries, cedar wood and cigar box, peppery and green on the palate with bright, citrusy acidity and a long, dry earthy/woody finish.

Nuestra Soledad ‘Santa Maria Zoquitlan’...

Situated between two rivers, Santa Maria Zoquitlán has several basic crops like corn and beans, but also exotic fruits like watermelon and papaya. The soil is rich in various minerals, and these features influence the flavor profiles of agaves from this community.

pierde almas ‘+9 Botanicals’ ...

Pierde Almas +9 Botanicals is made from our already world-class Espadín Mezcal and is then rectified with the nine classic botanicals of Gin. It is truly a fusionary first. As a fine sipping gin, Pierde Almas +9 Botanicals unfolds layer by subtle layer across the palate. Instead of the juniper standing out front in the role of lonely soloist, it truly blends with a complex chorus of spices redolent of the orient and Mediterranean Europe. Meanwhile, every note is underscored by the unmistakable earthly flavor of mezcal.

pierde almas ‘Conejo’ ...

Espadin mezcal triple-distilled in the presence of Heirloom fruit and the saddle of a wild cotton tail rabbit. ABV ranges between 50% and 52%, depending on the conditions specific to each lot. Besides the notes of orchard fruit and minty tarragon, there is a subtle savory presence dwelling deep in the background. The hint, ever-so-slight, of wild rabbit.

pierde almas ‘Pechuga’ ...

Every year, in the month of November, Pierde Almas produces an extremely limited offering of mezcals avocados: mezcals flavored with an infusion of heirloom ( criolla ) fruit, almonds, anise, and, in this case, the breast of a turkey. It’s as if the ghost of an old forest of wild fruit trees were to occupy the senses, lingering long after the mezcal itself has been swallowed.

pierde almas ‘La Puritita Verdá’...

This mezcal is specially handcrafted for mixology, it boasts a savory sweetness, combining smoke and earthy undertones to the sweet taste of the Espadín agave.

pierde almas ‘Tepextate’ ...

Made of 100% wild Tepextate or Agave Marmorata (scientific name). This Agave takes from 23 to 25 years to mature. ABV is 55% (highest allowed by Mexico). Extraordinary complex, fusion of chocolate, bananas and persimmons with a touch of pumpkin pie. Long viscous finish driven by high alcohol content.

pierde almas ‘Tobalá’ ...

The bouquet is charged with strong tones of the flesh of the agave plant.

Upon the palate, the effect is sweet, long-lasting and distinctively floral.

The aftertaste can only be described as fresh and “green” with traces of anis and the smell of heath after a rain.

pierde almas ‘Tobaziche’ ...

Made from wild Tobaziche, this agave is part of the Karwinskii family. At 48% ABV, Tobaziche takes 12 to 13 years to mature and is produced in San Baltazar Guelavila. The bouquet is charged with strong tones of the flesh of the agave plant, laced with aromatic (cedar-like) woods. On the palate, the effect is sweet, very long lasting with strong traces of quince and anise seed. The aftertaste is very floral against a backdrop of clean, wet clay.

mezcal

Puntagave ...

Savory exotic aromas, floral aromas of roasted red pepper, pickling spices, roasted mango with a satiny and a white ash finish.

Sombra ...

This mezcal is a truly small-batch spirit, which is made from organic espadin agave and distilled in the mountain village of San Juan at an elevation of 8,000 feet.

SOTOL POR SIEMPRE ...

From the high desert slopes of the Sierra Madres Mountains, in the heart of Chihuahua, Mexico, comes Sotol Por Siempre. A unique spirit distilled from the hearts of wild-harvested sotol, the vital desert plant that has sustained the peoples of this region for thousands of years. Two distillations in an alembic copper pot still preserves subtle smoke and earth flavors which are imparted by pit roasting and open-air fermentation.

Six generations of the Perez Family bring you Sotol Por Siempre.

Vago ‘Ensamble del Barro’ ...

Olla de Barro mixto from Sola de Vega has a soft bouquet of pine needles and fertile earth. Its full body has an essence of charred cinnamon and finishes with notes of pumpkin and chestnuts.

Vago ‘Espadin’ ...

A light aroma of sweet potatoes, citrus and flint. Its palate has hints of Anise and plantains with a long pine and caramel finish.

Vago ‘Mexicano ‘ ...

The Agave Mexicano that Aquilino uses is sourced from his and his neighbor’s farm in Candelaria Yegolé. This strain is native to not just the region or the valley, but that actual hillside. Though cultivated, this agave is quite rare.

Mezcal Vago’s Mexicano is a treat for connoisseurs. It has a great balance of spiciness and sweetness that is distinct to the Agave Mexicano. Aquilino’s techniques highlight these characteristics from the spicy aroma through a touch of sweetness on the finish. This mezcal has become renowned for it’s elegance and is beautiful sipped on it’s own. The hints of cacao, cinnamon, and vanilla make it a perfect digestif or pairing with dessert.

Xicaru ...

Earthy characteristics on the front palate give way to citrus and rich vegetal agave notes that finish distinctively clean.

Yuu Baal ‘Espadin’ ...

Roasted aromas of earth and spice eminate from the nose, and the palate brims with subtle smoke and a concentrated blast of tangy fruit and savory spice.

Yuu Baal ‘MADRECUIXE’ ...

Yuu Baal Madrecuixe is made with wild agave Madre-Cuishe by master mezcalero Alberto Ortiz in Santa Maria la Pila. This mezcal offers an unmistakable herbal aroma and taste. It accentuates intense notes of green vegetation and wet earth, with a mineral smell that is unparalleled and unforgettable. This is the only Yuu Baal mezcal that is made by Alberto Ortiz, who is responsible for many high-end mezcals that are distributed by other brands.

Yuu Baal ‘Tepeztate’ ...

Yuu Baal Tepeztate is made with wild agave Tepeztate that can take up to 35 years to mature. Due to the length of time needed for this agave to grow, its very existence in the near future is very fragile. This mezcal has sweet herbal notes of wild plants and cooked flowers. It’s not as spicy as other Tepeztate mezcals, but it is still a very unique experience. This mezcal is made by Isaias Martinez Juan in San Juan del Rio.

Yuu Baal ‘Tobalá’...

Yuu Baal Tobala is a well-balanced mezcal that is full of sweet tones and flavors of lemongrass and herbs. There is a distinguished smell of wild flowers, smoked wood, stone, vanilla, clove, peach and apples. This mezcal is made by mezcalero Isaias Martinez Juan using wild agave Tobala in San Juan del Rio. Agave Tobala is considered by many to be the king agave due to its small size and need for many years of maturity. This Tobala is smooth and sensual. It is aged 12 months in glass before being bottled for distribution.

Yuu Baal ‘Pechuga’ ...

Yuu Baal Pechuga is a traditional pechuga mezcal that is made with agave Espadin. Between the second and third distillation, a raw turkey breast is hung in the still and fresh fruits are added as well. This technique leaves this mezcal with a wide range of scents and tastes. It has a nose full of citrus, herbs, fruits, and spices, and tastes of orange, anis, pineapple, and mango. It’s velvety texture carries slight hints of turkey, cinnamon, and mango in the aftertaste.

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