Siete Leguas was founded in 1952 and is still a family-run business in the Los Altos region of the Tequila Highlands. The Añejo is a product of agave runs from two processing locations on the estate: one uses a mule-drawn... Read More
Maestro Tequilero Alberto Partida makes old-school tequila. Amatitena (from Amatitán, Jalisco) is made with single-estate Azul agave, which is baked in mesquite-wood-fueled stone ovens, milled with a stone wheel, fermented... Read More
Maestro Tequilero Alberto Partida makes old-school tequila. Although most tequila strives for uniformity and smoothness, Amatitena (from Amatitán, Jalisco) has a mezcal vibe. All the Azul agave comes from a single estate... 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
Reposado tequila starts as Blanco, then aged in American or French oak barrels for 2-12 months. Pueblo Viejo ages theirs for nine months in a mixture of new and used barrels for a golden hue, mellow citrus nose, a palate of pineapple... Read More
A gorgeous sipping Tequila named for the traditional Tahona stones used to crush the agave hearts. This is an earthy, complex, agave-forward Tequila with aromas of cooked agave, herbs, grass, and anise (black licorice). It has... Read More