Tequila

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.The award-winning KAH Tequila Reposado (rested) expression comes in a red-and-yellow bottle that celebrated Peruvian Dia de los Muertos traditions where a dance with the devil is performed and tequila is poured on the ground as an offering in order to keep people safe. Aged between 6 and 8 months in medium-toasted American oak barrels, it has intense agave flavors. Grab this unique bottle today!

"Kirk and Sweeney was the name of a wooden schooner that was best known for smuggling rum from the Caribbean to the United States during Prohibition," says August Sebastiani, President of 35 Maple Street Distillery. Just before it entered the territorial waters of the United States, the schooner would drop anchor and sell the rum to smaller boats which would come up alongside the Kirk and Sweeney. The smaller boats, which were faster and more maneuverable than the boats in the Coast Guards fleet, would smuggle the rum ashore.As other boats followed suit, the edge of U.S. jurisdiction the line where boats like the Kirk and Sweeney dropped anchor became known as the "Rum Line" and the row of ships waiting to sell rum on the Rum Line were said to be anchored on "Rum Row."The process begins with quality "Blackstrap Molasses" which is the byproduct of hand-harvested sugarcane sourced just south of the distillery. The liquid is carefully fermented, distilled and aged in American oak barrels in the Dominican Republic. The presentation is inspired by an old captains reserve cigar box, enclosed in a rich mahogany-styled gift box and opens just as a treasure chest might. Bottled in ultra-premium handmade crystal glass inspired by the traditional bottles that were used during the early 20th century.Pick up your bottle today!

Mi CAMPO is a traditionally made tequila. The pias are cooked and crushed by a tahona stone, releasing the juices required for fermentation. The pias are gently squeezed, carefully extracting the juice to avoid any hints of bitterness from the agave fibers, illuminating the agave plants natural honey characteristic and quelling any trace of bitterness.Before Mi CAMPO is bottled, it rests in the same French oak used for aging wine, made by expert coopers who craft their prodigious barrels for Napa Valley winemakers. The result is an incredibly smooth tequila. The Blue Weber agave are matured for 7-years, and 100 percent sourced in Jalisco, Mxico, the Pias are steamed-cooked in stone ovens for up to 38 hours and naturally fermented using open-air tanks, which allow aromatics from nearby citrus trees to fuse with the tequila. Mi Campo Blanco is double distilled, then fermented in open-air tanks, amid fragrant citrus trees, before resting for up to one month in the same French oak barrels used for aging Napa Valley Chardonnay, imparting an incredibly smooth taste.Pick up your bottle today!

Mi CAMPO is a traditionally made tequila. The pias are cooked and crushed by a tahona stone, releasing the juices required for fermentation. The pias are gently squeezed, carefully extracting the juice to avoid any hints of bitterness from the agave fibers, illuminating the agave plants natural honey characteristic and quelling any trace of bitterness.Before Mi CAMPO is bottled, it rests in the same French oak used for aging wine, made by expert coopers who craft their prodigious barrels for Napa Valley winemakers. The result is an incredibly smooth tequila. The Blue Weber agave are matured for 7-years, and 100 percent sourced in Jalisco, Mxico, the Pias are steamed-cooked in stone ovens for up to 38 hours and naturally fermented using open-air tanks, which allow aromatics from nearby citrus trees to fuse with the tequila. Mi Campo Reposado is double distilled in stainless stills for over 13 hours, then fermented in open-air tanks, amid fragrant citrus trees, resting for three months in the same French oak barrels used for aging Napa Valley Pinot Noir and Cabernet Sauvignon, imparting an incredibly smooth taste.Pick up your bottle today!

In 1997, Mexico was suffering from a massive agave shortage caused by erwinia caratavora, a bacteria that was souring the traditionally citrusy fruit of the agave plant. While officials estimated that more than 20 percent of the countrys agave crop was infected with the bacteria, the actual percentage was believed to be much higher. That same year, Daniel Schneeweiss and Moises Guindi natives of Mexico City decided to launch Milagro Tequila.As a result of the tequila shortage, the price of agave soared from seven cents per kilo, to over $1.40 per kilo. "That almost put us out of business," says Schneeweiss, reflecting on the launch of his company over 15 years ago. "We were fortunate to find Juan de La Torre,"he continues, whose estate in the Highlands region of Mexico was so isolated that it remained unaffected by the bacteria. He had "enough agave for us to produce tequila for three years," says Schneeweiss. "With that agave, he bought equity in the company, and we are still partners today. All the agave that we use is estate-grown by Juan."Milagro Tequila is made from 100 percent blue agave, which are matured for eight to twelve years before being harvested by expert jimadors. Once the agave are harvested, the hearts of the agave, or pias, are removed using a small knife. The pias are then transported to the distillery and roasted in small, clay ovens for 36 hours. The clay ovens contribute a slightly smoky flavor to the agave, and, compared to the stainless steel autoclaves used by most larger tequila distillers, create a more robust and sweeter tequila.After the pias have been roasted, they are crushed and fermented before being distilled three times twice through a copper-pot still and then a third time through a column still. While most tequilas are distilled only twice, the third distillation ensures an agave-forward flavor profile.Milagro Select Barrel Reserve Aejo Tequila is aged for three years in French white oak barrels, technically making it an extra-aejo tequila. It has a golden, amber color, along with an aroma of caramel and chocolate. The notes of caramel, tobacco and butterscotch open up to hints of sweet agave, pineapple and citrus, before leading to a dry finish. Milagro Select Barrel Reserve Aejo Tequila also earned a score of 91 points from the Ultimate Spirits Challenge in 2012 and the title "Best in Class" at the International Wine and Spirits Competition 2011.It has been distilled and matured for the requisite period of time, the tequila is bottled in a hand-blown glass decanter (the exquisite decanter has the negative-space of an agave plant growing inside the bottle)."We started Milagro with no employees," says Schneeweiss, "only Moy and me. Our focus was never on the money; it was about the quality of the product. Our vision has always been about the agave, and Milagro is agave in its maximum expression."Try an expressive tequila today!

In 1997, Mexico was suffering from a massive agave shortage caused by erwinia caratavora, a bacteria that was souring the traditionally citrusy fruit of the agave plant. While officials estimated that more than 20 percent of the countrys agave crop was infected with the bacteria, the actual percentage was believed to be much higher. That same year, Daniel Schneeweiss and Moises Guindi natives of Mexico City decided to launch Milagro Tequila.As a result of the tequila shortage, the price of agave soared from seven cents per kilo, to over $1.40 per kilo. "That almost put us out of business," says Schneeweiss, reflecting on the launch of his company over 15 years ago. "We were fortunate to find Juan de La Torre,"he continues, whose estate in the Highlands region of Mexico was so isolated that it remained unaffected by the bacteria. He had "enough agave for us to produce tequila for three years," says Schneeweiss. "With that agave, he bought equity in the company, and we are still partners today. All the agave that we use is estate-grown by Juan."Milagro Tequila is made from 100 percent blue agave, which are matured for eight to twelve years before being harvested by expert jimadors. Once the agave are harvested, the hearts of the agave, or pias, are removed using a small knife. The pias are then transported to the distillery and roasted in small, clay ovens for 36 hours. The clay ovens contribute a slightly smoky flavor to the agave, and, compared to the stainless steel autoclaves used by most larger tequila distillers, create a more robust and sweeter tequila.After the pias have been roasted, they are crushed and fermented before being distilled three times twice through a copper-pot still and then a third time through a column still. While most tequilas are distilled only twice, the third distillation ensures an agave-forward flavor profile.Milagro Select Barrel Reserve Silver Tequila is mellowed for just over one month in French white oak barrels. The barrels impart faint hints of cinnamon and spice to the tequila, and complement its notes of herbs and fresh citrus. Milagro Select Silver earned a score of 94 points from the Ultimate Spirits Challenge in 2012, and was rated the best blanco tequila in the entire competition. In addition, it earned the Double Gold Medal at the San Francisco World Spirits Competition in 2013.Milagro Select Barrel Reserve Reposado Tequila is matured for ten months in French white oak barrels. It has a honey, amber color, along with an aroma of vanilla and oak. The notes of fresh pepper and creamy vanilla open up to hints of cinnamon, bold citrus and baking spices, and lead to a dry finish. Milagro Select Reposado earned a score of 91 points from the Ultimate Spirits Challenge in 2012 and earned the Double Gold Medal at the San Francisco World Spirits Competition in 2009. In addition, it received a score of 96-100 points from Wine Enthusiast.Milagro Select Barrel Reserve Aejo Tequila is aged for three years in French white oak barrels, technically making it an extra-aejo tequila. It has a golden, amber color, along with an aroma of caramel and chocolate. The notes of caramel, tobacco and butterscotch open up to hints of sweet agave, pineapple and citrus, before leading to a dry finish. Milagro Select Barrel Reserve Aejo Tequila also earned a score of 91 points from the Ultimate Spirits Challenge in 2012 and the title "Best in Class"at the International Wine and Spirits Competition 2011.Once each tequila has been distilled and matured for the requisite period of time, the tequila is bottled in a hand-blown glass decanter (the exquisite decanter has the negative-space of an agave plant growing inside the bottle)."We started Milagro with no employees," says Schneeweiss, "only Moy and me. Our focus was never on the money; it was about the quality of the product. Our vision has always been about the agave, and Milagro is agave in its maximum expression."Try an expressive tequila today!

In 1997, Mexico was suffering from a massive agave shortage caused by erwinia caratavora, a bacteria that was souring the traditionally citrusy fruit of the agave plant. While officials estimated that more than 20 percent of the countrys agave crop was infected with the bacteria, the actual percentage was believed to be much higher. That same year, Daniel Schneeweiss and Moises Guindi natives of Mexico City decided to launch Milagro Tequila.As a result of the tequila shortage, the price of agave soared from seven cents per kilo, to over $1.40 per kilo. "That almost put us out of business," says Schneeweiss, reflecting on the launch of his company over 15 years ago. "We were fortunate to find Juan de La Torre,"he continues, whose estate in the Highlands region of Mexico was so isolated that it remained unaffected by the bacteria. He had "enough agave for us to produce tequila for three years," says Schneeweiss. "With that agave, he bought equity in the company, and we are still partners today. All the agave that we use is estate-grown by Juan."Milagro Tequila is made from 100 percent blue agave, which are matured for eight to twelve years before being harvested by expert jimadors. Once the agave are harvested, the hearts of the agave, or pias, are removed using a small knife. The pias are then transported to the distillery and roasted in small, clay ovens for 36 hours. The clay ovens contribute a slightly smoky flavor to the agave, and, compared to the stainless steel autoclaves used by most larger tequila distillers, create a more robust and sweeter tequila.After the pias have been roasted, they are crushed and fermented before being distilled three times twice through a copper-pot still and then a third time through a column still. While most tequilas are distilled only twice, the third distillation ensures an agave-forward flavor profile.Milagro Select Barrel Reserve Reposado Tequila is matured for ten months in French white oak barrels. It has a honey, amber color, along with an aroma of vanilla and oak. The notes of fresh pepper and creamy vanilla open up to hints of cinnamon, bold citrus and baking spices, and lead to a dry finish. Milagro Select Reposado earned a score of 91 points from the Ultimate Spirits Challenge in 2012 and earned the Double Gold Medal at the San Francisco World Spirits Competition in 2009. In addition, it received a score of 96-100 points from Wine Enthusiast.Once tequila has been distilled and matured for the requisite period of time, the tequila is bottled in a hand-blown glass decanter (the exquisite decanter has the negative-space of an agave plant growing inside the bottle)."We started Milagro with no employees," says Schneeweiss, "only Moy and me. Our focus was never on the money; it was about the quality of the product. Our vision has always been about the agave, and Milagro is agave in its maximum expression."Try an expressive tequila today!

Nuda Tequila was founded by a Persian-Mexican connection, in a way reflecting the two cultures that have played the largest roles in the creation of the famous Mexican spirit. It was the Aztecs that began fermenting the blue agave hundreds of years ago. But it wasnt until the Spanish aristocrat Pedro Snchez de Tagle introduced the distillation process to Mexico in the 1700s that tequila was born. The distillation process itself was perfected in the 10th century by Al-Razi, a Persian alchemist, physician, and philosopher. Nuda continues this story with an added "sensuality, sophistication and elegance of the Queen of Tequila." Nuda has 5 expressions currently in their lineup: Silver (Blanco), Reposado, Aejo, Extra Aejo, and the ultra-premium 5 Years Extra Aejo.The process begins with the harvest of mature, ripe 8-year-old blue Weber agaves in Jalisco, Mexico. Once the leaves are removed, the heart is cooked in order to convert the starches within into sugars. The cooked agaves are then crushed, releasing the juice or "aguamiel". After fermentation, the liquid is distilled 3 times the third and final distillation removing the heavier components, resulting in a pure, clean, and soft spirit.Following the distillation, each of the 5 expressions is aged for a varying amount of time. Nuda Tequila Aejo is aged for 26 months in French oak barrels, which is more than twice the required time to be called an Aejo, bringing intense vanilla and chocolate flavors to the spirit. It is bottled at 80 proof in sandblasted glass bottles depicting the feminine beauty of the Queen of Tequila.Get your bottle today!

Nuda Tequila was founded by a Persian-Mexican connection, in a way reflecting the two cultures that have played the largest roles in the creation of the famous Mexican spirit. It was the Aztecs that began fermenting the blue agave hundreds of years ago. But it wasnt until the Spanish aristocrat Pedro Snchez de Tagle introduced the distillation process to Mexico in the 1700s that tequila was born. The distillation process itself was perfected in the 10th century by Al-Razi, a Persian alchemist, physician, and philosopher. Nuda continues this story with an added "sensuality, sophistication and elegance of the Queen of Tequila." Nuda has 5 expressions currently in their lineup: Silver (Blanco), Reposado, Aejo, Extra Aejo, and the ultra-premium 5 Years Extra Aejo.The process begins with the harvest of mature, ripe 8-year-old blue Weber agaves in Jalisco, Mexico. Once the leaves are removed, the heart is cooked in order to convert the starches within into sugars. The cooked agaves are then crushed, releasing the juice or "aguamiel". After fermentation, the liquid is distilled 3 times the third and final distillation removing the heavier components, resulting in a pure, clean, and soft spirit.Following the distillation, each of the 5 expressions is aged for a varying amount of time. The ultra-premium Nuda Extra Aejo spends 42 months in used French oak barrels, bringing intense chocolate, vanilla, and oak notes, as well as a distinct nuttiness. It is bottled at 80 proof in sandblasted glass bottles depicting the feminine beauty of the Queen of Tequila.Get your bottle today!

Nuda Tequila was founded by a Persian-Mexican connection, in a way reflecting the two cultures that have played the largest roles in the creation of the famous Mexican spirit. It was the Aztecs that began fermenting the blue agave hundreds of years ago. But it wasnt until the Spanish aristocrat Pedro Snchez de Tagle introduced the distillation process to Mexico in the 1700s that tequila was born. The distillation process itself was perfected in the 10th century by Al-Razi, a Persian alchemist, physician, and philosopher. Nuda continues this story with an added "sensuality, sophistication and elegance of the Queen of Tequila." Nuda has 5 expressions currently in their lineup: Silver (Blanco), Reposado, Aejo, Extra Aejo, and the ultra-premium 5 Years Extra Aejo.The process begins with the harvest of mature, ripe 8-year-old blue Weber agaves in Jalisco, Mexico. Once the leaves are removed, the heart is cooked in order to convert the starches within into sugars. The cooked agaves are then crushed, releasing the juice or "aguamiel". After fermentation, the liquid is distilled 3 times the third and final distillation removing the heavier components, resulting in a pure, clean, and soft spirit.Following the distillation, each of the 5 expressions is aged for a varying amount of time. Nuda Tequila Reposado spends 11 months in French oak barrels, 2 months more than is required for rested tequila. This imparts the spirit with additional vanilla, chocolate, and oak notes. It is bottled at 80 proof in sandblasted glass bottles depicting the feminine beauty of the Queen of Tequila.Get your bottle today!

Nuda Tequila was founded by a Persian-Mexican connection, in a way reflecting the two cultures that have played the largest roles in the creation of the famous Mexican spirit. It was the Aztecs that began fermenting the blue agave hundreds of years ago. But it wasnt until the Spanish aristocrat Pedro Snchez de Tagle introduced the distillation process to Mexico in the 1700s that tequila was born. The distillation process itself was perfected in the 10th century by Al-Razi, a Persian alchemist, physician, and philosopher. Nuda continues this story with an added "sensuality, sophistication and elegance of the Queen of Tequila." Nuda has 5 expressions currently in their lineup: Silver (Blanco), Reposado, Aejo, Extra Aejo, and the ultra-premium 5 Years Extra Aejo.The process begins with the harvest of mature, ripe 8-year-old blue Weber agaves in Jalisco, Mexico. Once the leaves are removed, the heart is cooked in order to convert the starches within into sugars. The cooked agaves are then crushed, releasing the juice or "aguamiel". After fermentation, the liquid is distilled 3 times the third and final distillation removing the heavier components, resulting in a pure, clean, and soft spirit.Following the distillation, each of the 5 expressions is aged for a varying amount of time, apart from the Nuda Tequila Silver. An unaged "blanco" expression, it has the freshest flavors and aromas of cooked agave. It is bottled at 80 proof in sandblasted glass bottles depicting the feminine beauty of the Queen of Tequila.Get your bottle today!

The beginnings of Ocho Tequila can be traced to 1937, when the Camarenas first started making tequila. It is a collaboration between Carlos Camarena and his family and Tomas Estes, owner of multiple Mexican restaurants and bars. He has been passionately promoting and selling tequila since 1976, making him a perfect partner for the Camarenas. The Master Distiller Carlos Camarena is a third generation of tequileros, operating in Jalisco, Mexico. He is well-respected for making high-quality spirits, which have accumulated a respectable amount of awards over the years. Ocho Tequila is the culmination of the visions of these two gentlemen. Made according to tradition from 100 percent agaves, grown in their own fields, they always strive for perfection, never rushing the process. They are the first to mark not only the year of production on each bottle, but also specify the exact field in which the agaves were grown."Ocho" translates to "eight" and the number is deeply ingrained in the distillerys history and operations. Out of the first samples produced by the Camarenas, the 8th was chosen. Its the number of years agaves need to fully ripen, as well as the number of kilograms of agave needed to produce a liter of Ocho tequila. Its also the exact number of days that takes for a freshly delivered batch of fruit to be turned into unaged tequila. Carlos Camarena has 8 siblings and the family has been distilling for 8 decades. Finally, the Reposado tequila is aged for 8 weeks and 8 days.Every bottle of Ocho Tequila is marked with the year of production, as well as the estate or "rancho", from which the agaves come, not unlike fine wines. This makes the bottles highly collectible. Ocho Aejo has been aged in ex-American Whiskey barrels for one year and is made from 100 percent blue agave, then bottled at 80 proof.Grab a bottle today!

The beginnings of Ocho Tequila can be traced to 1937, when the Camarenas first started making tequila. It is a collaboration between Carlos Camarena and his family and Tomas Estes, owner of multiple Mexican restaurants and bars. He has been passionately promoting and selling tequila since 1976, making him a perfect partner for the Camarenas. The Master Distiller Carlos Camarena is a third generation of tequileros, operating in Jalisco, Mexico. He is well-respected for making high-quality spirits, which have accumulated a respectable amount of awards through the years. Ocho Tequila is the culmination of the visions of these two gentlemen. Made according to tradition from 100 percent agaves, grown in their own fields, they always strive for perfection, never rushing the process. They are the first to mark not only the year of production on each bottle, but also specify the exact field in which the agaves were grown."Ocho" translates to "eight" and the number is deeply ingrained in the distillerys history and operations. Out of the first samples produced by the Camarenas, the 8th was chosen. Its the number of years agaves need to fully ripen, as well as the number of kilograms of agave needed to produce a liter of Ocho tequila. Its also the exact number of days that takes for a freshly delivered batch of fruit to be turned into unaged tequila. Carlos Camarena has 8 siblings and the family has been distilling for 8 decades. Finally, the Reposado tequila is aged for 8 weeks and 8 days.Each bottle of Ocho Tequila is marked with the year of production, as well as the estate or "rancho", from which the agaves come, not unlike fine wines. This makes the bottles highly collectible. Ocho Extra Aejo has been aged in ex-American Whiskey barrels for three years and is made from 100 percent blue agave. Its bottled at 80 proof and comes in an attractive wooden box.Grab a bottle today!

The beginnings of Ocho Tequila can be traced to 1937, when the Camarenas first started making tequila. It is a collaboration between Carlos Camarena and his family and Tomas Estes, owner of multiple Mexican restaurants and bars. He has been passionately promoting and selling tequila since 1976, making him a perfect partner for the Camarenas. The Master Distiller Carlos Camarena is a third generation of tequileros, operating in Jalisco, Mexico. He is well-respected for making high-quality spirits, which have accumulated a respectable amount of awards over the years. Ocho Tequila is the culmination of the visions of these two gentlemen. Made according to tradition from 100 percent agaves, grown in their own fields, they always strive for perfection, never rushing the process. They are the first to mark not only the year of production on each bottle, but also specify the exact field in which the agaves were grown."Ocho" translates to "eight" and the number is deeply ingrained in the distillerys history and operations. Out of the first samples produced by the Camarenas, the 8th was chosen. Its the number of years agaves need to fully ripen, as well as the number of kilograms of agave needed to produce a liter of Ocho tequila. Its also the exact number of days that takes for a freshly delivered batch of fruit to be turned into unaged tequila. Carlos Camarena has 8 siblings and the family has been distilling for 8 decades. Every bottle of Ocho Tequila is marked with the year of production, as well as the estate or "rancho", from which the agaves come, not unlike fine wines. This makes the bottles highly collectible. Ocho Plata Tequila is the unaged expression, made from 100 percent blue agave, then bottled at 80 proof. It is the purest tribute to the agaves of the Arandas region and the Camarena agave fields.Get your bottle today!

The beginnings of Ocho Tequila can be traced to 1937, when the Camarenas first started making tequila. It is a collaboration between Carlos Camarena and his family and Tomas Estes, owner of multiple Mexican restaurants and bars. He has been passionately promoting and selling tequila since 1976, making him a perfect partner for the Camarenas. The Master Distiller Carlos Camarena is a third generation of tequileros, operating in Jalisco, Mexico. He is well-respected for making high-quality spirits, which have accumulated a respectable amount of awards over the years. Ocho Tequila is the culmination of the visions of these two gentlemen. Made according to tradition from 100 percent agaves, grown in their own fields, they always strive for perfection, never rushing the process. They are the first to mark not only the year of production on each bottle, but also specify the exact field in which the agaves were grown."Ocho" translates to "eight" and the number is deeply ingrained in the distillerys history and operations. Out of the first samples produced by the Camarenas, the 8th was chosen. Its the number of years agaves need to fully ripen, as well as the number of kilograms of agave needed to produce a liter of Ocho tequila. Its also the exact number of days that takes for a freshly delivered batch of fruit to be turned into unaged tequila. Carlos Camarena has 8 siblings and the family has been distilling for 8 decades. Every bottle of Ocho Tequila is marked with the year of production, as well as the estate or "rancho", from which the agaves come, not unlike fine wines. This makes the bottles highly collectible. Ocho Reposado Tequila has been aged in ex-American Whiskey barrels for 8 weeks and 8 days and is made from 100 percent blue agave, then bottled at 80 proof.Grab a bottle today!

Internationally renowned British bartenders Henry Besant and Dre Masso were on a quest to create a tequila diverse enough for bartenders to use in cocktails, and excellent enough to compete with (and surpass!) high-end bottles when drinking neat. They teamed up with Jalisco native Jess Hernandez, who has spent seventeen years perfecting the art of tequila as Maestro at the Destilera Colonial de Jalisco in Los Altos. Hernandez manages every level of production, starting with 100 percent blue agave planted in ideal growing conditions at 2,100 meters above sea level in mineral-rich volcanic soil. After seven to eight years, the plants are finally ready to be hand-harvested by jimadors. Unlike grapes or wheat, agave plants take nearly a decade to mature, so the soil and growing conditions have a strong impact on the final product. Destilera Colonial de Jalisco employs an entirely full-time, multi-generational, team of jimadors who have passed down the art of agave harvesting for decades. After selecting only the best plants for processing, the agave is roasted in the distillerys own brick ovens for up to three days, before resting in order to retain as much juice as possible for the tequila.After relaxing for a bit, half of the agave is shredded and pressed via a roller mill, while the rest is crushed using a two-ton Tahona Stone. Tahona rolling is a 500-year old method used almost exclusively for the finest tequila. The agave juice ferments for 36 hours and is then distilled in small batches using copper stills. Olmeca Altos Tequila Aejo blends the vibrancy of tequila with the bourbon craft. After maturing in oak barrels for 18 months, the Aejo has a softer aroma, with notes of dried fruit and almonds. With woody notes, vanilla and chocolate flavors, its a great cross over bottle for bourbon lovers that are looking to explore a bit more.Pick up a bottle today!

Internationally renowned British bartenders Henry Besant and Dre Masso were on a quest to create a tequila diverse enough for bartenders to use in cocktails, and excellent enough to compete with (and surpass!) high-end bottles when drinking neat. They teamed up with Jalisco native Jess Hernandez, who has spent seventeen years perfecting the art of tequila as Maestro at the Destilera Colonial de Jalisco in Los Altos. Hernandez manages every level of production, starting with 100 percent blue agave planted in ideal growing conditions at 2,100 meters above sea level in mineral-rich volcanic soil. After seven to eight years, the plants are finally ready to be hand-harvested by jimadors. Unlike grapes or wheat, agave plants take nearly a decade to mature, so the soil and growing conditions have a strong impact on the final product. Destilera Colonial de Jalisco employs an entirely full-time, multi-generational, team of jimadors who have passed down the art of agave harvesting for decades. After selecting only the best plants for processing, the agave is roasted in the distillerys own brick ovens for up to three days, before resting in order to retain as much juice as possible for the tequila.After relaxing for a bit, half of the agave is shredded and pressed via a roller mill, while the rest is crushed using a two-ton Tahona Stone. Tahona rolling is a 500-year old method used almost exclusively for the finest tequila. The agave juice ferments for 36 hours and is then distilled in small batches using copper stills. Olmeca Altos Tequila Plata is bottled immediately after distillation. It has an herbal nose, with sweet and citric cooked agave notes, and a well-balanced finish that combines peppery heat with lingering fruitiness. In 2015, Olmeca Altos Plata was awarded a gold medal at the Los Angeles International Spirits Competition. Pick up a bottle today!

Internationally renowned British bartenders Henry Besant and Dre Masso were on a quest to create a tequila diverse enough for bartenders to use in cocktails, and excellent enough to compete with (and surpass!) high-end bottles when drinking neat. They teamed up with Jalisco native Jess Hernandez, who has spent seventeen years perfecting the art of tequila as Maestro at the Destilera Colonial de Jalisco in Los Altos. Hernandez manages every level of production, starting with 100 percent blue agave planted in ideal growing conditions at 2,100 meters above sea level in mineral-rich volcanic soil. After seven to eight years, the plants are finally ready to be hand-harvested by jimadors. Unlike grapes or wheat, agave plants take nearly a decade to mature, so the soil and growing conditions have a strong impact on the final product. Destilera Colonial de Jalisco employs an entirely full-time, multi-generational, team of jimadors who have passed down the art of agave harvesting for decades. After selecting only the best plants for processing, the agave is roasted in the distillerys own brick ovens for up to three days, before resting in order to retain as much juice as possible for the tequila.After relaxing for a bit, half of the agave is shredded and pressed via a roller mill, while the rest is crushed using a two-ton Tahona Stone. Tahona rolling is a 500-year old method used almost exclusively for the finest tequila. The agave juice ferments for 36 hours and is then distilled in small batches using copper stills. Olmeca Altos Tequila Reposado is aged for six to eight months in white oak casks previously used to mature bourbon. Its approachably sweet, fruity, and fresh on the nose, while maintaining the aroma of cooked agave. Vanilla and woody notes from the barrels lead to a smooth and bourbon sweet palate, which emerges to reveal a citrusy finish. In 2015, Olmeca Altos Reposado was awarded the gold medal three times over at at the San Francisco World Spirits Competition.Pick up a bottle today!

Padre Azul is the passion project of co-founder HP Eder. Eder fell in love with Mexican culture after meeting Adrian Alvarez Maxemin, a woman from Guadalajara who was studying German at a university in Heidelberg. Eder inherited a passion for distillation from his father, and his family is known for the production of high-quality Vogelbeerschnaps, a special Austrian liquor. Padre Azul was launched in 2016 by Eder and his compadres from Austria who saw a need for high-quality tequila in Europe, Eders Mexican father-in-law playing a crucial role in the birth of the brand.The European tequila explorers set about on their quest for the perfect taste, finally discovering it at a small distillery in Amatitn, nearby the famous village of Tequila. The Austrian-Mexican brand Padre Azul premium tequila is purely handmade, with every step of production meticulously carried out by the Master Distiller Jesus Partida Melendez.The tequila is produced at the renowned Tres Mujeres distillery in Jalisco within the central Mexican Highlands. Padre Azul tequilas are distilled from only the finest blue weber agave of the Amatitn, Lowlands, Jalisco, Mexico. Consisting of Blue Weber Agave species, they produce some of the highest quality tequila. The agave is matured for eight years before it is harvested. The pias are smoked in traditional old brick kilns at a low temperature, preventing the sugars that are released from being burned, giving the tequila a mellow aftertaste. After the pias are smoked special yeasts are used for fermentation. After distillation, Master Distiller Jesus Partida Melendez hand selects only the highest quality barrels to be bottled. Padre Azul Aejo is matured in oak barrels for at least eighteen months, the result is a full-bodied tequila, with a softer, milder flavor. Bottled in bespoke vial featuring a 270-gram skull inspired by Mexicos day of the deads culture for everlasting friendship, this Aejo is golden in color and captivates with its complex, yet smooth taste: subtle hints of vanilla, chocolate, dried fruit, and cinnamon.Get your bottle today!

Padre Azul is the passion project of co-founder HP Eder. Eder fell in love with Mexican culture after meeting Adrian Alvarez Maxemin, a woman from Guadalajara who was studying German at a university in Heidelberg. Eder inherited a passion for distillation from his father, and his family is known for the production of high-quality Vogelbeerschnaps, a special Austrian liquor. Padre Azul was launched in 2016 by Eder and his compadres from Austria who saw a need for high-quality tequila in Europe, Eders Mexican father-in-law playing a crucial role in the birth of the brand.The European tequila explorers set about on their quest for the perfect taste, finally discovering it at a small distillery in Amatitn, nearby the famous village of Tequila. The Austrian-Mexican brand Padre Azul premium tequila is purely handmade, with every step of production meticulously carried out by Master Distiller Jesus Partida Melendez and his fellow craftsmen.The tequila is produced at the renowned Tres Mujeres distillery in Jalisco within the central Mexican Highlands. Padre Azul tequilas are distilled from only the finest blue weber agave of the Amatitn, Lowlands, Jalisco, Mexico. Consisting of Blue Weber Agave species, they produce some of the highest quality tequila. The agave is matured for eight years before it is harvested. The pias are smoked in traditional old brick kilns at a low temperature, preventing the sugars that are released from being burned, giving the tequila a mellow aftertaste. After the pias are smoked special yeasts are used for fermentation. After distillation, Master Distiller Jesus Partida Melendez hand selects only the highest quality barrels to be bottled. This premium Reposado is their Blanco, matured in French oak barrels for at least eight months. Bottled in a bespoke vial featuring a 270-gram skull inspired by Mexicos day of the deads culture for everlasting friendship, Padre Azul Reposado has subtle flavors of vanilla, with a remarkably smooth finish.Get your bottle today!

Padre Azul is the passion project of co-founder HP Eder. Eder fell in love with Mexican culture after meeting Adrian Alvarez Maxemin, a woman from Guadalajara who was studying German at a university in Heidelberg. Eder inherited a passion for distillation from his father, and his family who is known for the production of high-quality Vogelbeerschnaps, a special Austrian liquor. Padre Azul was launched in 2016 by Eder and his compadres from Austria who saw a need for high-quality tequila in Europe, Eders Mexican father-in-law playing a crucial role in the birth of the brand.The European tequila explorers set about on their quest for the perfect taste, finally discovering it at a small distillery in Amatitn, nearby the famous village of Tequila. The Austrian-Mexican brand Padre Azuls premium tequila is purely handmade, with every step of production meticulously carried out by Master Distiller Jesus Partida Melendez and his fellow craftsmen.The tequila is produced at the renowned Tres Mujeres distillery in Jalisco within the central Mexican Highlands. The tequilas are distilled from only the finest blue weber agave of the Amatitn, Lowlands, Jalisco, Mexico. Consisting of Blue Weber Agave species, they produce some of the highest quality tequilas. The agave is matured for eight years before it is harvested. The pias are smoked in traditional old brick kilns at a low temperature, preventing the sugars that are released from being burned. This gives the tequila a mellow aftertaste. After the pias are smoked special yeasts are used for fermentation. After distillation, Master Distiller Jesus Partida Melendez hand selects only the highest quality barrels to be bottled. Pdre Azul Silver has a natural earthy, floral nature, and is bottled in a bespoke vial featuring a 270-gram skull inspired by Mexicos day of the deads culture for everlasting friendship.Get your bottle today!

Born from a marriage of traditional tequila making and modern technology, Partida Familia Tequila is made from blue agave nectar sourced near El Cerro, a dormant volcano, in Santiago de Tequila, Mexico. From afar, the rolling hills of agave fields could be mistaken for vineyards in the south of France or Sonoma Valley. Up close, however, you can see the rich, red soil, which creates the perfect terrain for maturing the agave plant. With years of experience, jimadors determine exactly when each agave is ready for harvest.Jose Valdez, Tequila Partidas master distiller, holds a Tequila Expert degree from Cultura y Capacitacin del Tequila A.C. (Tequila Culture and Training Association) and is also a certified Tequila Technician from the Consejo Regulador del Tequila (Tequila Regulatory Council). He carefully monitors the entire production process, including the quality of the blue agave.The pias are perfectly ripened with mature, robust sugars, the blue agave is harvested by hand and slowly baked in state-of-the-art autoclaves to preserve freshness and flavor. After the agave has been baked and shredded, Valdez lets the agave juices ferment for nearly two days before twice distilling the tequila. Partida is a brand thats known for being hands-on in all aspects of production from growing their own agave to bottling. This aejo is distilled from agave thats harvested after 7-10 years and aged 18 months in ex-Jack Daniels barrels.Pick up your bottle today!

Born from a marriage of traditional tequila making and modern technology, Partida Familia Tequila is made from blue agave nectar sourced near El Cerro, a dormant volcano, in Santiago de Tequila, Mexico. From afar, the rolling hills of agave fields could be mistaken for vineyards in the south of France or Sonoma Valley. Up close, however, you can see the rich, red soil, which creates the perfect terrain for maturing the agave plant. With years of experience, jimadors determine exactly when each agave is ready for harvest.Jose Valdez, Tequila Partidas master distiller, holds a Tequila Expert degree from Cultura y Capacitacin del Tequila A.C. (Tequila Culture and Training Association), and is also a certified Tequila Technician from the Consejo Regulador del Tequila (Tequila Regulatory Council). He carefully monitors the entire production process, including the quality of the blue agave.The pias are perfectly ripened with mature, robust sugars, the blue agave is harvested by hand and slowly baked in state-of-the-art autoclaves to preserve freshness and flavor. After the agave has been baked and shredded, Valdez lets the agave juices ferment for nearly two days before twice distilling the tequila. Partida Elegante is an extra aejo distilled from 100 percent blue agave harvested after 7 to 10 years. The blue agave is grown in the Tequila Valley in Jalisco near a dormant volcano which created soil ideal for growing the blue agave plants. The harvested pias are cooked immediately following harvest in a stainless steel autoclave. The agave juices are then fermented slowly for 36-40 hours before being distilled twice in traditional pot stills. The distilled spirit is then aged for at least 40 months in American bourbon barrels.Pick up your bottle today!

Born from a marriage of traditional tequila making and modern technology, Partida Familia Tequila Blanco is made from blue agave nectar sourced near El Cerro, a dormant volcano, in Santiago de Tequila, Mexico. From afar, the rolling hills of agave fields could be mistaken for vineyards in the south of France or Sonoma Valley. Up close, however, you can see the rich, red soil, which creates the perfect terrain for maturing the agave plant. With years of experience, jimadors determine exactly when each agave is ready for harvest.Jose Valdez, Tequila Partidas master distiller, holds a Tequila Expert degree from Cultura y Capacitacin del Tequila A.C. (Tequila Culture and Training Association), and is also a certified Tequila Technician from the Consejo Regulador del Tequila (Tequila Regulatory Council). He carefully monitors the entire production process, including the quality of the blue agave.Cultivated for nearly 10 years until the pias are perfectly ripened with mature, robust sugars, the blue agave is harvested by hand and slowly baked in state-of-the-art autoclaves to preserve freshness and flavor. After the agave has been baked and shredded, Valdez lets the agave juices ferment for nearly two days before twice distilling the tequila and bottling it by hand.Boasting a soft aroma and with hints of citrus, herbs and fruit, Partida Familia Tequila Blanco is smooth, clean and refreshing.If fine tequila has a soul, this is where it lives.