The agave 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 the smoothest...

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...

Producer: Silverio García & Epifania Gómez Agave Varietal: Jabalí (Agave convallis) Town / Municipality: Rancho Blanco Güilá, Still Type: Clay pot still with distillation tube made from hollowed quiote Liters ABV: 49% * Jabalí agaves are the most difficult, temperamental agave varietal to work...

José Erubíel Mota Martínez hails from Zapotitlán Lagunas Mexico. His wild Papalome agave is harvested after 8 to 12 years depending on maturity. The Papalome is roasted for 3 to 5 days in earthen pit and ground by gasoline mill.The fermentation lasts up to 10 days in pinoCôte wood. He then distills...

Aged for 3 1/2 years in used bourbon casks. An agave forward extra añejo with a soft and light oakiness. Notes of cooked agave, oak, butterscotch, citrus, pepper, caramel, spices, vanilla, dried fruit, with just the right amount of minerality.

Aged in Red Oak Barrels for 4 Months with Rattlesnake Venom - Their Sotol Viper arises from the inhabitants of the old town of Paquimé, who used the poison of the rattlesnake as a healing element. To produce our sotol, it is not necessary to kill the snake but only to extract the poison.

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...

Espadín-Tobalá blend; 70% of the Espadín is distilled in copper stills, and 30% of the Tobalá is distilled in clay. All Magueys are grown using organic processes. Once harvested, the piñasare cooked in the traditional manner in outdoor stone concave pits giving them their earthy and smoky qualities...