Tequila

For over four generations Gonzlez family has been perfecting the tequila-making craft. To this day, they incorporate age-old processes and values handed down for generations. El Mayor represents a legacy of Tequila. Rodolfo Gonzlez is a very hands on Master Distiller. Passionately overseeing the entire process from field to bottle, and ensuring every drop that leaves his distillery is nothing short of perfection. Rodolfos son Paul and daughter Graciela represent the fourth generation of Gonzlez distillers and continuation of the family legacy. El Mayor tequilas are handcrafted in the fertile, rocky soils of Jalisco Mexico using Weber Blue Agave. Once harvested their hand-selected agave is chopped stacked and cooked in autoclaves, before the cooked agave is shredded and gently pressed to extract the full agave flavor. After being fermented with a proprietary, family owned yeast strain, the agave juice is double distilled in copper lined pots.El Mayor Reposado is distilled from 100 percent Blue Agave and aged in white oak barrels for nine months (seven months longer than the industry standard). Its lengthy stay in these barrels gives the spirit an elegantly structured and balanced taste with a remarkably smooth finish.Pick up your bottle today!

For over four generations Gonzlez family has been perfecting the tequila-making craft. To this day, they incorporate age-old processes and values handed down for generations. El Mayor represents a legacy of Tequila. Rodolfo Gonzlez is a very hands on Master Distiller. Passionately overseeing the entire process from field to bottle, and ensuring every drop that leaves his distillery is nothing short of perfection. Rodolfos son Paul and daughter Graciela represent the fourth generation of Gonzlez distillers and continuation of the family legacy. El Mayor tequilas are handcrafted in the fertile, rocky soils of Jalisco Mexico using Weber Blue Agave. Once harvested their hand-selected agave is chopped stacked and cooked in autoclaves, before the cooked agave is shredded and gently pressed to extract the full agave flavor. After being fermented with a proprietary, family owned yeast strain, the agave juice is double distilled in copper lined pots.Part of the El Mayor Signature Collection, this limited edition blanco comes from the Los Lobos Plantation, 1900 meters above sea level. The diverse soil results in an exceptionally smooth tequila with a unique flavor profile. Pick up your bottle today!

El Tesorotequilawas founded in 1937 by tequilero Don Felipe Camarena. His grandson, Master Distiller Carlos Camarena is now at the helm. El Tosoro is crafted from handpicked, 8-year-old 100 percent estate-grown blue agave sourced from La Altea, an area with a highlands climate and mineral-rich soil.The pias are slow-roasted for three days in an old-fashioned, hornos oven, before being crushed by a two-ton volcanic rock tahona. La Altena Distilleryhas been operated by theCamarena familysince well, forever. Their first distillery was destroyed during theMexican Revolution,but they rebuilt in1937near the town of Arandas in the heart ofTequila country.Today,La Altena distilleryis operated by grandson and master distillerCarlos Camarena. The brandEl Tesorois now owned byBeam Suntory. The pias are slow-roasted for three days in an old-fashioned, hornos oven, before being crushed by a two-ton volcanic rock tahona.Anejo tequilas must be aged for at least one year in oak. El Tesoro translates to the treasure. Their Anejo is a blend of their estate Tequilas aged up to five years in in ex-Bourbon American oak casks.Handcrafted from 100 percent blue agave using age old-school traditions dating back more than a century. This award-winning Aejo is bottled at 40 percent ABV.Pick up your bottle today!

El Tesorotequilawas founded in 1937 by tequilero Don Felipe Camarena. His grandson, Master Distiller Carlos Camarena is now at the helm. El Tosoro is crafted from handpicked, 8-year-old 100 percent estate-grown blue agave sourced from La Altea Distillery, an area with a highlands climate and mineral-rich soil.The pias are slow-roasted for three days in an old-fashioned, hornos oven, before being crushed by a two-ton volcanic rock tahona. For thisEl Tesoro 80thAnniversary Limited Edition, the agave juice was extracted and distilled to 850 proof at a low temperature, with no sugar or water added, in bespoke copper stills crafted to Don Felipes specifications.El Tesoro Extra Aejo honors Carlos Camarenas father Felipe J. and their shared passion for aging tequila. This unique tequila blend is slowly aged in American oak ex-bourbon barrels for four to five years, delivering rich flavors of chocolate and coffee. This incredible tequila earned a solid 98 points, Extraordinary, Ultimate Recommendation at the 2019 Ultimate Spirits Challenge and a Double Gold medal at the International Spirits Challenge.Pick up your bottle today!

Made exclusively from blue agave harvested from the Highlands region of Mexico, El Espoln Tequila is crafted at the San Nicolas Distillery by Master Distiller Cirilo Oropeza. The distillery is located among the agave plantations of Jaliscos rolling hillsides and has been the site of tequila production for over two centuries.The process begins when expert jimadors harvest the agave after they have been matured for nearly a decade. Then, the heart of the agave the pia is removed and cooked for approximately 22 hours (versus the industry average of 12 hours). Once the pia has been cooked, it is shredded, and the remaining agave pulp is fermented using a proprietary strain of yeast. During fermentation, Oropeza plays rock music within the distillery to inspire the agave. Then, he twice distills the wash through copper pot stills for approximately 5.5 hours (versus the industry standard of 3.5 hours).After distillation, El Espoln Tequila Aejo was laid to rest in new, American white oak barrels, where Master Distiller Cirilo Oropeza kept a watchful eye on his tequila (and waited patiently). Matured for ten months in new American oak barrels, and finished in deeply charred Wild Turkey bourbon barrels, this aejo is bottled at 80 proof, giving it a rich character. Espolon Tequila Anejo was a finalist at the 2015 Ultimate Spirits Challenge, and it also received a Gold medal at the 2015 San Francisco World Spirit Competition.Pick up your bottle today!

Excellia Aejo Tequila is made from 100 percent blue agave, which have been matured for eight to ten years before they are harvested by expert jimadors. The jimadors remove the long, sharp leaves of the agave, and prepare the hearts of the agave, or pias, for transport back to the distillery.At the distillery, the pias are cut into quarter-pieces by hand using a hatchet and placed into stone and brick ovens, where they are cooked for approximately 36 hours. The stone and brick ovens preserve the natural aromas of the agave, and enhance the sweet, round characteristics of its flavors. Once the pias have been cooked, they are shredded and the remaining agave juice is fermented in wooden washbacks using indigenous yeast for seven to ten days. Following fermentation, the agave juice is twice distilled in copper-pot stills.After distillation, the tequila is barrel aged in a combination of previously used Sauternes wine casks and Cognac barrels for 18 months. The Sauternes casks, which were previously used to produce only a single vintage, have young, robust flavors of dried fruits and sweet apricots. In addition, the Cognac casks, which were previously used to age a Grande Champagne Cognac for over two decades, have deep and subtle notes of oak and woody spices.Excellia Aejo Tequila benefits from the influence of three unique regions Jalisco, Sauternes and Cognac. The hot and dry region of Jalisco, along with its mineral-rich, red clay soil produces agave that are naturally sweet and soft. The Sauternes regions of France suffers from foggy mornings followed by sunny afternoons, which adds delicate notes of dried fruits and flowers to the wine produced in the region (these flavors are ultimately passed along to the tequila through the Sauternes casks). Finally, the Cognac region of France enjoys mild temperatures and chalky soils, which contribute notes of sweet, oaky spices to the barrels in which the tequila is ultimately matured.Excellias signature "X"logo is meant to represent a mathematical equation, and the product of multiplying different cultures and traditions into one tequila. Pick up an excellent tequila today!

Exotico is traditionally handcrafted by one of Mexicos most respected makers of tequila: the Gonzalez Distillery a family distillery spanning three generations. Their highly acclaimed tequilas are crafted from Weber Blue Agave grown in the Highlands of Jalisco. The red clay soil of these Highlands yields a larger, sweeter agave heart, giving Exotico its floral, well-balanced flavor. Matured for up to 15 years, the best agaves are harvested, trimmed with a coa (a long-handled hoe-like tool) leaving the pina. These hearts are steam-cooked for 16 hours in autoclave ovens to heighten their sugar content. Then the cooked pinas are put through a mill to undergo the Molino process, shredding the agave into small pieces squeezing out the agua miel (agave juice). This sweet juice infuses the tequila with sweet, fruity notes.After being fermented with a proprietary yeast. The tequila is twice-distilled through traditional pot stills. This premium, unaged 100 percent blue agave tequila won Mexico Blanco Tequila of the Year, and a gold medal at the 2017 Berlin International Spirits Competition. This is a tequila you can enjoy straight or, elevate any drink. Pick up your bottle today!

Exotico is traditionally handcrafted by one of Mexicos most respected makers of Tequila: the Gonzalez Distillery a family distillery spanning three generations. Their highly acclaimed Tequilas are crafted from Weber Blue Agave grown in the Highlands of Jalisco. The red clay soil of these Highlands yields a larger, sweeter agave heart, giving Exotico its floral, well-balanced flavor. Matured for up to 15 years, the best agaves are harvested, trimmed with a coa (a long-handled hoe-like tool) leaving the pina. These hearts are steam-cooked for 16 hours in autoclave ovens to heighten their sugar content. Then the cooked pinas are put through a mill to undergo the Molino process, shredding the agave into small pieces squeezing out the agua miel (agave juice). This sweet juice infuses the Tequila with sweet, fruity notes.After being fermented with a proprietary yeast. The Tequila is twice-distilled through traditional pot stills. The Tequila is aged for six months in white oak bourbon barrels. This long rest in wood enhances the flavor and transforms the clear Tequila into a rich, dark amber. This Reposado earned a Gold medal at the 2017 San Francisco World Spirits Competition.Pick up your bottle today!

Corazon Tequila is part of theGemini Spirits and Wine Company, which is a wholly-owned subsidiary ofSazerac. Corazon Tequila utilizes ex-bourbon barrels from some of the most in-demand whiskey to explore the relationship between aged tequila and the whiskey that was initially used in that barrel.In May 2010, expert jimadors from the Corazon Distillery began harvesting agave from the rolling hillsides of Arandas, which is situated in the Jalisco region of Mexico. Rather than clear-cutting the fields from the outset, the jimadors employed scientific tools in order to analyze the precise sugar content of the 80 tons of agave plants in Arandas. Once the sugar content had been determined, the jimadors combined agave with a low sugar content (a low sugar content will produce a tequila with a drier, more mineral flavor profile) together with agave with a high sugar content (a high sugar content will produce a tequila with a sweeter and bolder flavor profile) in order to produce a unique blanco tequila.Once the tequila had been produced, it was fractionated and matured in three unique types of casks: casks that had been previously used to mature Buffalo Trace Bourbon, casks that had previously been used to mature George T. Stagg Bourbon and casks that had previously been used to mature Sazerac Rye. The collection,Expresiones del Corazon, is comprised of five releases:Buffalo Trace Reposado, George T. Stagg Anejo, Sazerac Rye Anejo, Old Rip Van Winkle Anejo, and Corazon Artisanal Edition Blanco. This Corazon Anejo Tequila aged 19 months in Thomas H. Handy Sazerac whiskey barrels, showcasing red pepper and cinnamon spice, dark chocolate, burnt caramel and smoldering oak.Pick up your bottle today!

In May 2010, expert jimadors from the Corazon Distillery began harvesting agave from the rolling hillsides of Arandas, which is situated in the Jalisco region of Mexico. Rather than clear-cutting the fields from the outset, the jimadors employed scientific tools in order to analyze the precise sugar content of the 80 tons of agave plants in Arandas. Once the sugar content had been determined, the jimadors combined agave with a low sugar content (a low sugar content will produce a tequila with a drier, more mineral flavor profile) together with agave with a high sugar content (a high sugar content will produce a tequila with a sweeter and more bold flavor profile) in order to produce a unique blanco tequila.Once the tequila had been produced, it was fractionated and matured in three unique types of casks: casks that had been previously used to mature Buffalo Trace Bourbon, casks that had previously been used to mature George T. Stagg Bourbon and casks that had previously been used to mature Sazerac Rye.Corazon Sazerac Rye Aejo Tequila is aged for 24 months in casks that were previously used to mature Sazerac Rye. It has an aroma of strawberries, butterscotch and toffee, which give way to notes of caramel, roasted nuts, and ripe citrus on the palate. The finish is sharp and bold, with touches of pineapple and agave balancing notes of spicy rye.Pick up a bottle of tequila today!

In 1856, Don Cenobio Sauza moved to Jalisco, Mexico and began importing tequila from Mexico into the United States. Upon his death in 1877, his son, Don Eladio Sauza, took control of the family business and began distilling tequila himself. For nearly a century, the Sauza family continued distilling tequila from their estate situated in the foothills of Volcn de Tequila in Jalisco, Mexico. The distillery eventually closed its doors in 1968 but only for a brief period of time. In 1999, Don Guillermo Sauza a fifth-generation master distiller resurrected the family business and opened the doors to Destileria La Fortaleza.Fortaleza Tequila is made using 100 percent blue weber agave grown in the rich, volcanic soil of Jalisco. The agave, which are nourished by the summer rains and protected from harsh winter winds, are grown for seven to eight years before being harvested at their peak of maturity by expert jimadors (a jimadors is a type of Mexican farmer who specifically harvests agave). After the agave have been harvested, their hearts, or pias, are steam cooked for 33 hours in a brick oven with meter-thick walls. Then, the soft, sweet pias are crushed using a tahona (a giant stone wheel), the exact same method that Sauzas great-great grandfather used a century ago. The tahona allows Sauza to extract the sweetest juice from the pias while discarding any unwanted impurities; were he to use a commercial shredder like larger distilleries, he might crush the smallest veins of the pia, out of which would come bitter and astringent compounds such as methanol.After the pias are crushed, the agave pulp, or mosto, is extracted and naturally fermented over the course of five days in small, wooden vats before being double-distilled in copper-pot stills.Fortaleza Tequila Blanco rests in stainless steel tanks before being bottled by hand. The tequila has notes of earthy minerals, citrus and sweet agave, and earned the "Best of the Best Blanco Tequila"Medal at the 2012 Tequila.net awards. Each bottle of Fortaleza Tequila is hand-blown in Tonala, Mexico, by artisan glassmakers and topped with with a handmade cap designed to resemble the heart of the agave plant.This blanco swept the 2012 Tequila.net awards.Pick your bottle up today!

In 1856, Don Cenobio Sauza moved to Jalisco, Mexico and began importing tequila from Mexico into the United States. Upon his death in 1877, his son, Don Eladio Sauza, took control of the family business and began distilling tequila himself. For nearly a century, the Sauza family continued distilling tequila from their estate situated in the foothills of Volcn de Tequila in Jalisco, Mexico. The distillery eventually closed its doors in 1968 but only for a brief period of time. In 1999, Don Guillermo Sauza a fifth-generation master distiller resurrected the family business and opened the doors to Destileria La Fortaleza.Fortaleza Tequila is made using 100 percent blue weber agave grown in the rich, volcanic soil of Jalisco. The agave, which are nourished by the summer rains and protected from harsh winter winds, are grown for seven to eight years before being harvested at their peak of maturity by expert jimadors (a jimadors is a type of Mexican farmer who specifically harvests agave). After the agave have been harvested, their hearts, or pias, are steam cooked for 33 hours in a brick oven with meter-thick walls. Then, the soft, sweet pias are crushed using a tahona (a giant stone wheel), the exact same method that Sauzas great-great grandfather used a century ago. The tahona allows Sauza to extract the sweetest juice from the pias while discarding any unwanted impurities; were he to use a commercial shredder like larger distilleries, he might crush the smallest veins of the pia, out of which would come bitter and astringent compounds such as methanol.After the pias are crushed, the agave pulp, or mosto, is extracted and naturally fermented over the course of five days in small, wooden vats before being double-distilled in copper-pot stills.Fortaleza Tequila Blanco rests in stainless steel tanks before being bottled by hand. The tequila has notes of earthy minerals, citrus and sweet agave, and earned the "Best of the Best Blanco Tequila"Medal at the 2012 Tequila.net awards. Fortaleza Tequila Reposado rests for six to nine months in oak barrels that were previously used to age bourbon before being bottled by hand. It has hints of oak and vanilla that are complemented by bold notes of citrus, and earned the "Best of the Best Reposado Tequila"Medal at the 2012 Tequila.net awards. Fortaleza Tequila Aejo rests in oak barrels for two to three years before being bottled by hand. It has notes of oak, vanilla and honey, along with hints of caramel and citrus, and earned the "Best of the Best Aejo Tequila"Medal at the 2012 Tequila.net awards. Each bottle of Fortaleza Tequila is hand-blown in Tonala, Mexico, by artisan glassmakers and topped with with a handmade cap designed to resemble the heart of the agave plant.These three tequilas swept the 2012 Tequila.net awards pick them up today!

Frida Kahlo Tequila is the brainchild of Dorado, Pizzorni and Sons, in collaboration with the Frida Kahlo Estate, the tequila is named after one of the most famous Mexican artists in the world. Founded in 2005 Dorado, Pizzorni and Sons is based out of Florida; they also produce Roberto Cavalli Vodka. Frida Kahlo Tequila is all-natural. No artificial ingredients are added to accelerate the fermentation process. Hand selected at the peak of maturity, the agave is slowed cooked inside an antique adobe brick oven; then steamed and cooled to remove any bitterness, and finally, the agave is pressed to extract only the finest juices for a super-premium Tequila. After being naturally fermented for up to four days, the agave juices are then double distilled in antique copper stills. Frida Kahlo Tequila Reposado is then aged in American Oak casks for six to nine months before bottling. Frida Kahlo Tequila Blanco received 92 points from Wine Enthusiast. Pick up your bottle today!

The story of G4 Tequila started in 1937 when the Camarena family first started making tequila. The Jalisco Highlands in Mexico are the tequila capital of the world and the name Camarena counts among the most illustrious in the spirits rich history. After working with his brother Carlos for years, the fourth-generation tequilero (G4) Felipe Camarena decided to open his own distillery in 2011 and the Destilera El Pandillo was born. Named after his grandfathers favorite bull, the distillery proudly displays the old tahona stone from the family distillery that burnt down during the Mexican Revolution before it even became operational.G4 takes pride in taking things slow and respecting the land and tradition. They grow their own agaves without using any chemicals, and they are never harvested before fully ripening. They are cooked in traditional stone ovens for 22 hours, after which the remains are converted into fertilizer. Copper-pot stills are used for the first and second fermentation and many details in the production process ensure power efficiency. They have also strived to use solar and wind power, as well as harvesting rainwater.All the maturation takes place in-house, often giving the spirits twice the amount of aging necessary for a particular category. This gives the end product an exceptional smoothness and complexity. The Aejo has spent at least 18 months in ex-bourbon American oak barrels, which leads to an exceptionally smooth character. As all their tequila, the Aejo is made from 50 percent spring water and 50 percent harvested rainwater and bottled at 80 proof.Pick a bottle up today!

The story of G4 Tequila started in 1937 when the Camarena family first started making tequila. The Jalisco Highlands in Mexico are the tequila capital of the world and the name Camarena counts among the most illustrious in the spirits rich history. After working with his brother Carlos for years, the fourth-generation tequilero (G4) Felipe Camarena decided to open his own distillery in 2011 and the Destilera El Pandillo was born. Named after his grandfathers favorite bull, the distillery proudly displays the old tahona stone from the family distillery that burnt down during the Mexican Revolution before it even became operational.G4 takes pride in taking things slow and respecting the land and tradition. They grow their own agaves without using any chemicals, and they are never harvested before fully ripening. They are cooked in traditional stone ovens for 22 hours, after which the remains are converted into fertilizer. Copper-pot stills are used for the first and second fermentation and many details in the production process ensure power efficiency. They have also strived to use solar and wind power, as well as harvesting rainwater.As all their tequila, the G4 Tequila Blanco expression is made from 50 percent spring water and 50 percent harvested rainwater and bottled at 80 proof. "Im not in the business of making fancy bottles. Im in the business of making great tequila," says Felipe of their spirits and this unaged version shows it with a smooth agave-forward profile that is as crisp as it is complex.Pick a bottle up today!

The story of G4 Tequila started in 1937 when the Camarena family first started making tequila. The Jalisco Highlands in Mexico are the tequila capital of the world and the name Camarena counts among the most illustrious in the spirits rich history. After working with his brother Carlos for years, the fourth-generation tequilero (G4) Felipe Camarena decided to open his own distillery in 2011 and the Destilera El Pandillo was born. Named after his grandfathers favorite bull, the distillery proudly displays the old tahona stone from the family distillery that burnt down during the Mexican Revolution before it even became operational.G4 takes pride in taking things slow and respecting the land and tradition. They grow their own agaves without using any chemicals, and they are never harvested before fully ripening. They are cooked in traditional stone ovens for 22 hours, after which the remains are converted into fertilizer. Copper-pot stills are used for the first and second fermentation and many details in the production process ensure power efficiency. They have also strived to use solar and wind power, as well as harvesting rainwater.While the Extra Aejo might look comparatively light, it is due to a complete lack of any coloring additives it has spent a minimum of 3 years in ex-bourbon American oak barrels. All the maturation takes place in-house, often giving the spirits twice the amount of aging necessary for a particular category. This gives the end product an exceptional smoothness and complexity. Its extra-smooth, agave-forward, with a pleasantly soft oakiness and vanilla note. As all their tequila, the Extra Aejo is made from 50 percent spring water and 50 percent harvested rainwater and bottled at 80 proof.Pick a bottle up today!

The story of G4 Tequila started in 1937 when the Camarena family first started making tequila. The Jalisco Highlands in Mexico are the tequila capital of the world and the name Camarena counts among the most illustrious in the spirits rich history. After working with his brother Carlos for years, the fourth-generation tequilero (G4) Felipe Camarena decided to open his own distillery in 2011 and the Destilera El Pandillo was born. Named after his grandfathers favorite bull, the distillery proudly displays the old tahona stone from the family distillery that burnt down during the Mexican Revolution before it even became operational.G4 takes pride in taking things slow and respecting the land and tradition. They grow their own agaves without using any chemicals, and they are never harvested before fully ripening. They are cooked in traditional stone ovens for 22 hours, after which the remains are converted into fertilizer. Copper-pot stills are used for the first and second fermentation and many details in the production process ensure power efficiency. They have also strived to use solar and wind power, as well as harvesting rainwater.As all their tequila, the G4 Tequila Reposado expression is made from 50 percent spring water and 50 percent harvested rainwater and bottled at 80 proof. All the maturation takes place in-house, often giving the spirits twice the amount of aging necessary for a particular category. This gives the end product an exceptional smoothness and complexity. The Reposado has spent at least 6 months in ex-bourbon American oak barrels, which adds additional fruity and spicy notes to the extra-pure and crisp Blanco.Pick a bottle up today!

The Patrn Spirits Company was launched in 1989 by John Paul DeJoira and Martin Crowley. With its inception, came the worlds first ultra-premium Tequila. A new state-of-the-art facility was constructed in Jalisco in 2002, to facilitate its profound reception. It became the first spirits brand in its class to sell one million cases.Francisco Alcaraz is the Master Distiller and Blender behind the recipe for the Mexican spirit. Produced at the Hacienda de Patrn, the distillery sources agaves from Los Altos in Jalisco. Roca Patrn is crafted from 100 percent Weber Blue Agave which are harvested after six to seven years by expert Jimadors. The agaves are then crushed by a two-ton volcanic stone Tahona, a centuries-old tradition that breaks down the fibers. The freshly milled desert succulents are slow-roasted in a brick oven for 79 hours, before being fermented in wooden vats. The agave juice is distilled in small batches through handmade copper stills with the agave fibers to produce an earthy flavor. Named after the Spanish word for stone, this Gran Patron Aejo Piedra is produced using traditional artisanal methods. The tequila is aged in a combination of French Limousin and new American oak barrels for four years before being bottled in elegant crystal.Pick up your bottle today!

In 1870, Flix Lpez began cultivating blue weber agave from the fields of the San Jos del Refugio Hacienda, situated in Jalisco, Mexico. Since then, expert jimadores have been nurturing the crop at the hacienda, which ultimately came to be known as Casa Herradura. Today, the agave growing Casa Herradura, which can take up to ten years to mature, grow up 2 meters high and weigh nearly 500 pounds, are descendants of the original agave growing on the estate in 1870.Tequila Herradura Legend is a unique Aejo tequila made from the finest 100 percent blue agave, naturally fermented, distilled and then matured for 14 months in heavily charred, new American white oak barrels. These special barrels have been deeply grooved, exposing the tequila to more layers of toasted oak, as it patiently ages resulting in a special Aejo tequila with an incredibly rich, deep color and a luxurious and velvety smooth taste.Pick up your bottle today!

In 1870, Flix Lpez began cultivating blue weber agave from the fields of the San Jos del Refugio Hacienda, situated in Jalisco, Mexico. Since then, expert jimadors have been nurturing the crop at the hacienda, which ultimately came to be known as Casa Herradura. Today, the agave growing Casa Herradura, which can take up to ten years to mature, grow up 2 meters high and weigh nearly 500 pounds, are descendants of the original agave growing on the estate in 1870.Herradura Seleccion Suprema Extra Aejo Tequila is crafted using agave harvested exclusively from the Casa Herradura estate. Once the agave have been harvested, the heart of the plant (the pia) is stripped away from its leaves using a special knife called a coa and cooked for approximately 26 hours in ovens made of stone and brick. During this cooking process, the once-white pias turn a deep orange color, and reveal an incredibly sweet and intense aroma (the pias are so sweet that chunks of cooked agave are often sold as candy in the street markets of Jalisco).Once the pias have been cooked, they are crushed and then fermented for up to seven days using natural, air-borne yeasts. Then, the wash is twice distilled and the tequila is matured for four years in American white oak casks that were formerly used to mature Kentucky bourbon. As a result of this extra-long aging process, the tequila has an aroma of dark vanilla, rose petals, cinnamon and intense citrus. Complex notes of baked apples, pineapples, citrus, vanilla pods and caramel are exposed on the palate, and give way to a creamy finish that has touches of lingering spices.Herradura Seleccion Suprema Extra Aejo Tequila earned the Gold Medal at the San Francisco World Spirits Competition in 2012 and the Platinum Medal at the Spirits International Prestige Awards the same year. In addition, it earned a score of 94 points at the Ultimate Spirits Challenge in 2014, where it was named the Best Extra Aejo Tequila in the World.Pick up a bottle today!

In 1870, Flix Lpez began cultivating blue weber agave from the fields of the San Jos del Refugio Hacienda, situated in Jalisco, Mexico. Since then, expert jimadores have been nurturing the crop at the hacienda, which ultimately came to be known as Casa Herradura. Today, the agave growing Casa Herradura, which can take up to ten years to mature, grow up 2 meters high and weigh nearly 500 pounds, are descendants of the original agave growing on the estate in 1870.Herradura Seleccion Suprema Extra Aejo Tequila is crafted using agaves harvested exclusively from the Casa Herradura estate. Once the agaves have been harvested, the heart of the plant (the pia) is stripped away from its leaves using a special knife called a coa and cooked for approximately 26 hours in ovens made of stone and brick. During this cooking process, the once-white pias turn a deep orange color, and reveal an incredibly sweet and intense aroma (the pias are so sweet that chunks of cooked agave are often sold as candy in the street markets of Jalisco).Once the pias have been cooked, they are crushed and then fermented for up to seven days using natural, airborne yeasts. Then, the wash is twice distilled and the Herradura Aejo tequila is matured for 25 months in American white oak casks. As a result of this long aging process, the tequila is extra-smooth with cooked agave, toasted oak, and dried fruit notes.Herradura Ultra Aejo Tequila is based on the Aejo that is blended with the bourbon barrel-aged Seleccin Suprema Extra Aejo. Its special in that its an aged expression that has been charcoal-filtered to remove any impurities, producing a clear spirit. Before filtration a dash pure agave nectar is added, which brings additional cooked agave notes to the finished tequila. Pick up a bottle today!

In 1758 Jos Antonio de Cuervo y Valds was given a plot of land by King Fernand VI to plant agave for producing tequila. By 1795, Jos Mara Guadalupe de Cuervo, son of Jos Antonio de Cuervo y Valds, began selling the very first Vino Mezcal de Tequila de Jos Cuervo after receiving the first official charter from the King of Spain to produce tequila commercially. And by 1852 the first barrels of Jos Cuervo reached the United States in California. The agave used in Jos Cuervo is maturated for seven years in the fields that surround the Tequila Volcano. After the agave plants are harvested their cores, which contain the most flavorful portions are extracted and sent to the La Rojea distillery, the oldest operating distillery in Latin America. The agave cores are roasted, grinded and smashed with the resulting extract placed into tanks to ferment. After fermentation, the resulting liquid is aged for a minimum of three years in new French and American oak barrels. Jos Cuervo Reserva de La Familia has a nose full of oak and fruit with a hint of cinnamon. The palate is a rich and nutty that leads way to sweet cinnamon with a long, silky finish that warms the back of the palate.Pick up a bottle of the tequila that was rated 96 points by the Beverage Tasting Institute today!

Dia de los Muertos (Day of the Dead) is a Mexican holiday with roots in Mayan and Aztec culture. Instead of mourning and sadness, it celebrates the lives of the departed, seeing death as a natural part of life. KAH (ancient Mayan for "life") Tequila honors Mexico and its people, channeling the spirit of this joyful holiday and its famous imagery. The unique packaging is inspired by calaveras traditional colorfully-decorated sugar skulls that symbolize death and rebirth. Produced at the modern distillery Fabrica de Tequilas Finos, which was established in 2000 in the town of Tequila, Jalisco, its a proper traditional tequila that comes in the standard 3 formats: Blanco, Reposado, and Aejo. Made with 100 percent blue agaves from the highlands and lowlands of Jalisco, the agaves are picked at optimal ripeness, having matured for 6 to 7 years. They are then cooked for 9.5 hours, milled, and filtered. After the juice has fermented for 42 hours, it is double-distilled and brought to proof with reverse-osmosis and charcoal-filtered water from a nearby volcano spring.Aged around 18 months in American oak casks with a special toast, the Aejo expression is the oldest in KAHs lineup of tequila. Its elaborate bottle pays tribute to Nicaraguan Day of the Dead traditions with elaborate shrine-building and gift-giving and spending a night at the graves of the departed. The delicious tequila has won several awards over the years, including a Silver Medal at the "The Tequila and Mezcal Masters".Grab this unique bottle today!

Dia de los Muertos (Day of the Dead) is a Mexican holiday with roots in Mayan and Aztec culture. Instead of mourning and sadness, it celebrates the lives of the departed, seeing death as a natural part of life. KAH Tequila honors Mexico and its people, channeling the spirit of this joyful holiday and its famous imagery. The unique packaging is inspired by calaveras traditional colorfully-decorated sugar skulls that symbolize death and rebirth.Produced at the modern distillery Fabrica de Tequilas Finos, which was established in 2000 in the town of Tequila, Jalisco, its a proper traditional tequila that comes in the standard 3 formats: Blanco, Reposado, and Aejo. Made with 100 percent blue agaves from the highlands and lowlands of Jalisco, the agaves are picked at optimal ripeness, having matured for 6 to 7 years. They are then cooked for 9.5 hours, milled, and filtered. After the juice has fermented for 42 hours, it is double-distilled and brought to proof with reverse-osmosis and charcoal-filtered water from a nearby volcano spring.KAH Tequila Blanco is the unaged expression in their lineup that puts the agave into the spotlight. Bottled at 80 proof, the sweet and peppery Mexican spirit has earned several awards. The bottle takes its inspiration from the Bolivian traditions of the Day of the Dead, where loved ones actual skulls are kept and brought to the cemetery each year, where they are given tequila and cigarettes. The spirits of the departed are believed to keep the living safe from evil.Grab this unique bottle today!