BY: Gerardo Peña
Produced in Taberna " El Manantial"
40°- 80 Proof Jacales, Jalisco, Mexico.
100% Agave Maximiliana
Cooked with Oak for 3-4 days in Adobe ovens above ground
Wild natural fermentation
Arabic stainless steel Pot
Raicilla Sierra Occidental Jalisco
BY: Don Ruben Peña
42°~ 84 Proof Agave Maximiliana ( Lechuguilla)
6-8 Years Maturation
1500Mt Above sea Level
Has a lot of fruit taste notes like papaya and avocado. It has
bracing acidity, which makes it one of a kind cocktail component.
BY: Don Luis Contreras
46.5° ~93 Proof Agave Inaequidens ( Bruto)
8-27 Years -Wild agave-
Claypot double distillation
2000mt Above sea level
Is a very rare production, the nose has a striking cheese quality
and tastes like chocolate and dry cherries.
This one will blow your brains away!
Raicilla South of Jalisco
BY: Arturo Campos Sanchez
Claypot Double distillation
Agave Cenizo (cultivated) 8-12 Years
1200mt above sea level
La Venenosa Sur is dusty earth on the nose.
Notes of herbs and game. Finish is dry and gently bitter.
Raicilla Costa Norte Jalisco
Don Alberto Hernandes Baldovinos
45.5° 91 Proof
Agave Rhodacantha( Amarillo Gr) 12Years
Agave Angustifolia ( Pata de mula) 8 Years
700mts above sea level
The funk is real with this one.
Has notes of cedar and pine. Great balance of smoke and agave.
El Tuito, Costa Norte Jalisco, Mexico
Master distiller Alvaro Perez 40°
100% Chico Aguiar ( Var. Angustifolia Haw/ Espadin)
Cooked for 3-4 days in a conical oven under the ground with black Oak, this lovely raicilla is a great take on terrior. As the subtle differences on flavor can be identify if compared with an Espadin form Oaxaca. ALSO a great introductory mezcal!
Natural Wild fermentation, double distilled in Philippine Stainless steal .
By Master Sotolero Gerardo Ruelas. 700ml 48.3°
Sotol La Higuera Leiophyllum is produced in Aldama, Chihuahua The sotol plants are cooked in an outdoor conical oven and then milled by hand with axes. The fibers are naturally fermented with wild yeasts in 1,000-liter pine vats before being double distilled in copper alembic stills.
The Leiophyllum has notes of wet soil and ash. The pallet is meaty with notes of salami. The finish gets fruity with notes of peaches and bananas.
By Master Sotolero Gerardo Ruelas. Sotol La Higuera Cedrosanum is produced in Aldama, Chihuahua The sotol plants are cooked in an outdoor conical oven and then milled by hand with axes (!!). The fibers are naturally fermented with wild yeasts in 1,000-liter pine vats before being double distilled in copper alembic stills.
The Cedrosanum has mineral and caramel notes on the nose. Smoked grass and cedar on the palate. The finish is hard dry and the texture is balanced.
Agave spirit from Amatitan, Jalisco , Mexico
Produced by the Jiménez family 46° 700ml
100% Agave Chato ( Angustifolio Haw)
Double Distilation in stainless still ( 1st distillation) and Copper ( 2nd distillation)
Rested in stainless still for 45-60 days
Caballito Cerrero is a Tequila company founded in 1968 by Don Alfonso Jimenez Rosales. It is considered one of the top Tequila distilleries in the world. They're committed to producing Tequila
the traditional way and that sometimes means they butt heads with the Consejo Regulador del Tequila (CRT). For this reason, some of their traditionally produced Tequilas do not fit within the
guidelines of what can legally be called Tequila, so they label them Destilado de Agave.
Great Write up of the brand!
Artisan Sotol from Chihuaha
Master distiller Manuel Méndez 48° 700ml
Double distillation in copper stills
The Wheeleri has a rounded balance of smoke herbs and fruit. The nose is more herbal with hints of old oil . The palate shows more of the herbs ( lemongrass) with hints of warm pineapple.
Oaxaca, Santiago Matatlan -700ml
Master Destiler Enrique Jimenez 45 ° Espadin (Angustifolia)
The Jiménez Family started farming agave in the 1950’s taking great care to produce the highest quality agave. In the ﬁelds, the Zapotec heritage continues with biodynamic and organic (certiﬁcation pending) farming.
The Jimenez Family owns the mayority of the fields where they harvest their Espadin with Machete and axe. The massive 14 Ton Oven, cooks for 5 days, fueled exclusively with black oak.
The fermentation is made with native Yeast, steering every 2 days for a better fermentation.
Total process betwen 7-14 days depending on the weather.
Tamaulipas, San Carlos
By Cuahutemoc Jacques 46° Americana / Univittata / Funquiana 700ml
stunning ensemble with a blend of 3 different agaves: Tamaulipas endemic Funkiana and Univittata, together with Americana. The result is a high-energy spirit that feels sweet, dry and rich with multiple layers of flavor and aroma.
Zacatecas, Hacienda de Guadalupe
By: Jaime Bañuelos 48° Tequilana Weber 700ml
Derrumbes Zacatecas is made from 100% Tequilana Weber in the village of Huitzila, Zacatecas, right across the majestic barranca (canyon) that divides it from the valley of Tequila. Being so close, Zacatecas is mostly known for mezcal produced in the fashion of Tequila. The Bañuelos family however, are among few mezcaleros in Zacatecas that produce traditional mezcal. Pit roasted, tahona ground and spontaneously fermented, Derrumbes Zacatecas is a rare opportunity to travel back in time to experience a more ancient expression to Blue agave.
By Lupe Pérez Toledo 45° Cupreata/ Ineaquidens 700ml
Fermented under the red clay floor of the taberna in pinewood lined pits to protect it from low temperatures to be then distilled in Michoacán’s own Philippine style stills made of wood staves and copper over direct flame.
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