BY: Candido Garcia Cruz

Produced in palenque Logoche, Miahutlán, Sierra Sur Oaxaca

48.3°- 96.6 Proof 

100% Agave Jabalín ( A. Convallis)

Cooked in underground conical Oven

Natural fermentation  with native yeast in Montezuma cypress Wood tanks

Double distillation copper Pot stills
microbatch of  80 lts!!
Year of production 2016
Lot N° JABCA-001

BY: Candido Garcia Cruz

Produced in palenque Logoche, Miahutlán, Sierra Sur Oaxaca

48.3°- 96.6 Proof 

100% Agave Jabalín ( A. Convallis)

Cooked in underground conical Oven

Natural fermentation  with native yeast in Montezuma cypress Wood tanks

Double distillation copper Pot stills
microbatch of  80 lts!!
Year of production 2016
Lot N° JABCA-001

BY: Candido Garcia Cruz

Produced in palenque Logoche, Miahutlán, Sierra Sur Oaxaca

46.10°- 92.2 Proof 

100% Agave Angustifolia  ( Capón)

Cooked in underground conical Oven

Natural fermentation  with native yeast in Montezuma cypress Wood tanks

Double distillation copper Pot stills
Lot N° ESPCAN1810

BY: Gerardo Peña

Produced in Taberna " El Manantial"

40°- 80 Proof Jacales, Jalisco, Mexico.

100% Agave Maximiliana

Cooked with Oak for 3-4 days in Adobe ovens above ground

Wild  natural fermentation 

Arabic stainless steel Pot

Double distillation

Raicilla Sierra Occidental Jalisco

BY: Don Ruben Peña

42°~ 84 Proof Agave Maximiliana ( Lechuguilla) 

OR
43°-86 ProofAgave Maximiliana ( Lechuguilla) (new batch)

6-8 Years Maturation

1500Mt Above sea Level

Has a lot of fruit taste notes like papaya and avocado. It has

bracing acidity, which makes it one of a kind cocktail component.

Raicilla Jalisco

BY: Don Luis Contreras

46.5° ~93 Proof Agave Inaequidens ( Bruto) 

8-27 Years -Wild agave-

Claypot double distillation

2000mt Above sea level

Is a very rare production, the nose has a striking cheese quality

and tastes like chocolate and dry cherries.

This one will blow your brains away!

Raicilla South of Jalisco 

 BY: Arturo Campos Sanchez

45°~90 Proof

Claypot Double distillation

Agave Cenizo  (cultivated) 8-12 Years 

1200mt above sea level

La Venenosa Sur is dusty earth on the nose. 

Notes of herbs and game. Finish is dry and gently bitter.

Raicilla Costa  Norte Jalisco

Don Alberto Hernandes Baldovinos

45.5° 91 Proof

Agave Rhodacantha( Amarillo Gr) 12Years

Agave Angustifolia ( Pata de mula) 8 Years

700mts above sea level

The funk is real  with this one.

Has notes of cedar and pine. Great balance of smoke and agave.

El Tuito, Costa Norte Jalisco, Mexico

Master distiller  Alvaro Perez 40° 

100% Chico Aguiar ( Var. Angustifolia Haw/ Espadin)

Cooked for 3-4 days in a conical oven under the ground with black Oak, this lovely raicilla is a great take on terrior. As the subtle differences on flavor can be identify if compared with an Espadin form Oaxaca. ALSO a great introductory mezcal!

Natural Wild fermentation, double distilled in Philippine Stainless steal .

By Master Sotolero Gerardo Ruelas.  700ml 48.3°

Sotol La Higuera Leiophyllum is produced in Aldama, Chihuahua The sotol plants are cooked in an outdoor conical oven and then milled by hand with axes. The fibers are naturally fermented with wild yeasts in 1,000-liter pine vats before being double distilled in copper alembic stills.

The Leiophyllum has notes of wet soil and ash. The pallet is meaty with notes of salami. The finish gets fruity with notes of peaches and bananas.

By Master Sotolero Gerardo Ruelas. Sotol La Higuera Cedrosanum is produced in Aldama, Chihuahua The sotol plants are cooked in an outdoor conical oven and then milled by hand with axes (!!). The fibers are naturally fermented with wild yeasts in 1,000-liter pine vats before being double distilled in copper alembic stills.

The Cedrosanum has mineral and caramel notes on the nose. Smoked grass and cedar on the palate. The finish is hard dry and the texture is balanced.

Agave spirit  from Amatitan, Jalisco , Mexico

Produced by the Jiménez family 46° 700ml
100% Agave Chato ( Angustifolio Haw)
Double Distilation in stainless still ( 1st distillation) and Copper ( 2nd distillation)
Rested in stainless still for 45-60  days

Caballito Cerrero is a Tequila company founded in 1968 by Don Alfonso Jimenez Rosales. It is considered one of the top Tequila distilleries in the world. They're committed to producing Tequila the traditional way and that sometimes means they butt heads with the Consejo Regulador del Tequila (CRT). For this reason, some of their traditionally produced Tequilas do not fit within the guidelines of what can legally be called Tequila, so they label them Destilado de Agave.
 
Great Write up of the brand!

Artisan Sotol from  Chihuaha

Master  distiller Manuel Méndez 48°  700ml

Double distillation in copper stills

The Wheeleri has a rounded balance of smoke herbs and fruit. The nose is more herbal with hints of old oil . The palate shows more of the herbs ( lemongrass) with hints of warm pineapple.

Oaxaca, Santiago Matatlan -700ml

Master Destiler Enrique Jimenez 45 ° Espadin (Angustifolia)
The Jiménez Family started farming agave in the 1950’s taking great care to produce the highest quality agave.  In the fields, the Zapotec heritage continues with biodynamic and organic (certification pending) farming. 
The Jimenez Family owns the mayority of the fields where they harvest their Espadin with Machete and axe. The massive 14 Ton Oven, cooks for 5 days, fueled exclusively with black oak.

The fermentation is made with native Yeast, steering every 2 days for a better fermentation.

Total process betwen 7-14 days depending on the weather.