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
Our image of Tequila as this fiery, debilitating potion requiring table salt and lime segments has changed drastically over the last decade. People are discovering that high-end artisanal Tequila is quite smooth and mild, just... Read More
Caballito Cerrero is technically a tequila because it comes from a distiller in Jalisco, but it's not actual tequila because Caballito is made with the indigenous Chato agave (related to Espadin) that predates Blue Weber,... 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
