Mexico

A great example of a traditional blanco Tequila, Tapatio Blanco is rested for two months in stainless steel tanks post distillation and prior to bottling. At 40% ABV Tapatio Blanco has a higher ABV than the Reposado and Añejo so that, when used in Margaritas and cocktails, the character of the agave shines through.

A more restrained Tequila than the Blanco, and aged for four months in ex-bourbon casks, two months longer than the law dictates. Tapatio Reposado is best enjoyed in a wine glass to fully bring out the honey and spicy character.

Aged for eight months in American white-oak barrels, Don Julio® Reposado Tequila is golden amber in color, and offers a rich, smooth finish—the very essence of the perfect barrel-aged tequila. 
With a mellow, elegant flavor and inviting aroma, it is best savored as part of a refreshing tasting cocktail or chilled on the rocks.

Don Fulano Blanco is the purest expression of blue agave from the highlands of Jalisco. A delicate tequila, Don Fulano ages its agaves for 10 years, after which they are carefully selected before being harvested.

This fascinating spirit has been triple distilled in a double column copper still, offering a higher grade of purity. In addition, it is aged in a new French white oak barrel for 2 years, granting it an extraordinary richness in its exceptional and unique scent and taste.

Composed of 100% Agave Tequiliana Weber, variety Azul (Blue Agave). Produced with the ancient method prevalent before the diffusion of above-ground cooking in the 1850s. Hacienda De Guadalupe is in Juitzila, Zacatecas, a few miles from the tequila valley just across the state border. Identical climate and weather conditions.

Corte Vestuto Espadin is made from mature Agave Espadin (Angustifolia) cooked in a conical earth oven with mesquite wood for 4 days and milled with a volcanic Tahona. The Agave is fermented using wild yeasts and double distilled in a 250 litre copper pot still to proof.

This is a sweet and herbaceous mezcal expression, well-balanced with hints of sweet apple, ripe fruits and a mild smoky layer to finish. The Lost Explorer Mezcal is a handcrafted spirit cultivated on ancestral Miztec land in the sun-soaked Valles Centrales, Oaxaca.

This Venenosa Costa Raicilla is produced by Maestro Tabernero Don Alberto Hernández in the village of Llano Grande of the coastal region Cabo Corrientes, 700 metres above sea level. Don Alberto cultivates a mix of agaves: Rhodecantha and Angustifolia. Rhodecantha matures after 12 years and Angustifolia after eight.