Lobo de la Sierra

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

Double distillation

Raicilla lobo de la Sierra Maximiliana

61,00 €

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La Venenosa Sierra Occidental

Raicilla Sierra Occidental Jalisco

BY: Don Ruben Peña

42°~ 84 Proof Agave Maximiliana ( Lechuguilla) 

OR
43°-86 ProofAgave Maximiliana ( Lechuguilla) (new batch)

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.

Sierra occidental Maximiliana

42,50 €

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La venenosa Sierra del Tigre

Raicilla Jalisco

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!

Sierra del Tigre Claypot distillation

71,50 €

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La Venenosa Sierra Sur

Raicilla South of Jalisco 

 BY: Arturo Campos Sanchez

45°~90 Proof

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 sierra Sur Claypot distillation

66,50 €

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La Venenosa Costa Norte

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.

Costa Norte Raicilla

58,50 €

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Tabernas La Venenosa

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 .

Tabernas By Alvaro Perez 40° 700ml

43,00 €

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Sotol La Higuera Leiophyllum

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.

La Higuera Leiophyllum

51,50 €

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Sotol La Higuera Cedrosanum

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.

La Higuera Cedrosanum

51,00 €

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Caballito Cerrero 46°

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!

Caballito Cerrero 46° / The horse that Doesn't need a show horse!

65,00 €

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Sotol La Higuera Dasylirion, Wheeleri

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.

Artisan Sotol from Chihuaha

48,00 €

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Fidencio Clasico

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.

Mezcal Fidencio Espadin

43,50 €

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Zacatecas Derrumbes

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: Jaime Bañuelos 48° Tequilana Weber 700ml

51,00 €

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Michoacan Derrumbes

Michoacan, Tzitzio
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.

By Lupe Pérez Toledo 45° Cupreata/ Ineaquidens 700ml

61,00 €

  • Sold Out


We have a larger portfolio that the products that you can see in the website.
if you wish to receive the information of all of our products write us a mail, we´ll be happy to send you detail information.
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