Derrumbes Mezcal is crafted by mezcalero Manuel Perez in San Luis Potosi, 235 miles north of Mexico City. The master distiller uses 100% wild Salmiana Agave, baked with volcanic rocks in an above-ground oven heated by oak and... Read More
The agave for La Gritona is cultivated at the height of its sugar production, it is baked within 24 hours of being cut, spends 24 hours in earthen ovens, and is rested for 24 hours before crushing. It is naturally fermented, twice... Read More
The agave for La Gritona is cultivated at the height of its sugar production, it is baked within 24 hours of being cut, spends 24 hours in earthen ovens, and is rested for 24 hours before crushing. It is naturally fermented, twice... Read More
There's been a lot of ink spilled about additives in tequila. It is safe to say that our artisanal tequilas are 100% agave without anything added. However, cheaper tequilas and even expensive celebrity brands add sugar and... Read More
A versatile Mezcal that has light smoke and notes of fresh green herbs and citrus. The green agave comes through clean and bright. This is an entry level Mezcal that can be sipped but is more geared for mixing. It can be used... Read More
There are many party-priced tequilas, but few can boast a tradition that began in 1886, and even fewer can claim that their product is 100% Blue Agave. Casa San Matias makes a full line of high-quality Tequila of all ages and... Read More
Tequila, Bacanora, and Raicilla are all agave-based spirits that fall under the umbrella of Mezcal. Then there's Sotol. Unlike Mezcal, Sotol is made with another desert plant named Dasylirion. This bush has a fermentable core... Read More
Just across the border from Jalisco, the epicenter of tequila production, lies the state of Michoacán – the only place in Mexico where Charanda (rum) can be made. In an ideal microclimate, the Pacheco family grows... Read More