The flavor profile of Tequila is impacted by the region where the agave is grown, in the highlands or the lowlands. Due to differences in elevation and weather, the agave plants grown in each area create different tasting Tequilas.
Lowland agave have a shorter growing cycle, giving Tequila an earthy and herbaceous – often spicier- flavor.
Sauza Hornitos 9
Sauza Tres Generaciones 11
Don Camilo 13
Herradura Scotch Cask 14
Extra / Ultra Añejo
Jose Cuervo Reserva de la Familia aged in French and American oak 23
Herradura Selección Suprema aged in oak barrels for 4 years 80
Highlands, Los Altos
Highland agave plants are larger in size and richer with a longer growing cycle, making the Tequila sweeter and fruitier with floral hints.
Don Julio 12
Clase Azul 14
DeLeón Diamante 16
Don Julio 13
Clase Azul 15
Don Julio 14
Extra / Ultra Añejo
Casa San Matias Gran Reserva aged 3 years in French oak 20
Damiana, made with damiana herb in Baha, Mexico 9
1921 Tequila Cream: Delicious on ice or in hot coffee 9
Mezcal is made in 8 specific regions of Mexico: Oaxaca, Durango, Guanajuato, Guerrero, San Luis Potosi, Tamaulipas, Zacatecas, and Michoacan. The hearts (Piñas) are cooked in an cone shaped earthen pit 10’ deep. Lined with volcanic rock the pit is fueled by mesquite wood and covered with a foot of earth. This underground “oven” smokes, cooks and
caramelizes the piña over a multi-day cooking process. The piñas are then crushed, fermented and distilled.
Mezcal is accompanied with sliced oranges, “sal de gusano’,” a blend of sea salt, toasted & ground agave worms and chile costeño.
Joven, Espadín & Madrecuixe 12
Reposado, Espadín & Madrecuixe 13
Añjeo, Espadín& Madrecuixe 16
Mexicano: Mexicano & Espadín 16
Tobalá: Wild Mountain Tobalá 18
Ensemble en Barro: Espadin, Barril & Mexicano 15
Joven, Espadin 12
Repo, Espadin 13
Añejo, Espadin 16
Tobala, Joven 16
Madrecuixe, Joven 16
El Jolgorio – Pechuga 23 This spirit represents the “spirits of the region” and is triple distilled. Wild-harvested Espadín distilled with fruit and breast of a guajolote – a creole turkey rooster of the region.
El Jolgorio – Tepeztate, Joven 28
Tepeztate is one of the rarest agave’s and takes up to 25-35 years to mature. It prefers to grow on steep rocky soil, often hanging from mountain cliffs. It is crafted in the remote village of El Palmar by Pedro Vasquez. The palate offers complex notes of green chili, clay, tropical fruits and a hint of smoke.
La Venenosa – Sierra 16
Agave – Maximiliana from Jalisco – Sierra Occidental. The agave is roasted in a wood fired adobe oven and uses wild yeasts to ferment. Distillation – 1 time in a Arabic/Filipino Hybrid still. Flavors of rich tropical fruit and avocado.
La Venenosa – Puntas 35
Very rare, only 200 bottles produced per year. Agave Maximiliana from Jacales. The head of the run or puntas is highly prized by distillers as the crème de la crème. Flavors of flowers, tropical fruits, crème brûlée, and orange creamsicle. 126 Proof.
Rancho Tepúa Blanco 11
Bacanora is made from the agave pacifica grown in the canyons of the Rio Sonora Valley in Sonora, Mexico. Owners Roberto and Lupita Contreras Mayoral roast the agave in a wood fueled pit for 36 hours before distillation.
Ocho Cientos, Reposado 12
Handcrafted in Chihuahua, Mexico from the indigenous dasylirion wheeleri (Desert Spoon). Fire- roasted in a 7-foot deep, rock-lined pit oven, fermented and distilled in a traditional copper pot still.