100% Blue Agave that is is carefully trimmed of its pencas (or leaves) to avoid any bitterness. Pure spring water is used throughout the natural fermentation process.  The tequila is oxygenated, chilled to 4º C, then filtered through activated carbon filters before bottling, which makes it one of...

This unique mezcal is made with a variety (karwinskii latrans) that the people in the village of San Luis Amatlán call “Coyote”; it is endemic to the Amatlánes region of Oaxaca, where it is frequently used as a border plant along property boundaries. (As a result, this Coyote agave is considered to...

Distilled by Silverio García and Epifania Gómez in Rancho Blanco Güilá, Oaxaca. Ripe agaves are roasted for days in earthen oven. Fermented naturally with wild, native yeasts in pine wood vats. Distilled twice in copper alembic still. This “workhorse” is great for mixing cocktails but no less...

44% proof. Cooked in stone ovens and extracted by roller mill. Fermented in stainless steel with natural yeast and distilled twice in stainless steel still with copper coil. Pure agave flavor and easy drinking.  

Aged in American White Oak for 17 months, carefully charred and refined in taste.

Distilled by Noel Negrellos Ortega in San Luis Atolotitla, Caltepec, Puebla. Agave maturity 10-15 years, wild. Cooked for 7 days in earthen oven. Fermented for 7 days in wood vat w/ well water. Distilled 2x on copper.

Common name of maguey: Tepeztate. • Scientific name: Marmorata. • Agave age: 25 years, wild. Tasting Notes: Tepeztate typically displays herbal and vegetal notes with marked earthiness. With Revelador, layers of ripe bananas, aromatic florals and distinct pepper notes are coupled with wet stone and...

"Distillation" is the biggest feature of Baro de Cobre. The use of both earthen and copper stills results in a smoky, rustic flavor. A unique blend of 40% clay and 60% copper. Espadín agave is cultivated in Río Ejutla.