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 have a shorter growing cycle, giving Tequila an earthy and herbaceous – often spicier- flavor.

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.


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 traditionally accompaniedwith sliced oranges and “sal de gusano” a blend of sea salt, toasted &ground agave worms and chile costeño.