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.
Lowlands, Central
Lowland agave has a shorter growing cycle, giving Tequila an earthy and herbaceous – often spicier- flavor.
Blanco
Herradura 12
Reposado
Sauza Hornitos 9
Corralejo 11
Tenoch 12
Fortaleza 13
Herradura 13
Añejo
Sauza Tres Generaciones 11
Corralejo 12
Don Camilo 13
Herradura 14
Fortaleza 15
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.
Blanco
Patrón 11
Don Julio 12
Clase Azul 16
DeLeón Diamante 16
Reposado
Don Julio 13
Clase Azul 17
Añejo
Patrón 12
Don Julio 14
Don Julio 1942 22
Extra / Ultra Añejo
Casa San Matias Gran Reserva aged 3 years in French oak 20
DeLeón 34
Liqueur
Damiana, made with damiana herb in Baha, Mexico 9
1921 Tequila Cream: Delicious on ice or in hot coffee 9
Mezcal
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 a 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.
Delerio Mezcal
Joven, Espadín & Madrecuixe 12
Reposado, Espadín & Madrecuixe 13
Añjeo, Espadín& Madrecuixe 16
Mezcal Vago
Mexicano: Mexicano & Espadín 16
Tobalá: Wild Mountain Tobalá 18
Ensemble en Barro: Espadin, Barril & Mexicano 15
Los Amantes
Joven 13
Repo 14
Los Nahuales
Repo, Espadin 13
Añejo, Espadin 16
El Jolgorio
Tobala, Joven 16
Madrecuixe, Joven 16
Specialty Mezcals
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.
Raicilla
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 an 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.
Bacanora
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.
Sotol
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.