Tequila's flamboyant, fun-loving, party image is a great start. But when the party's over tequila gets (often unfairly) blamed for the worst hangovers. Nowadays, though, the message is finally getting through: tequila deserves to be sipped and savoured, with a host of brands now enthralling connoisseurs as readily as enticing newcomers. Read More »
Chamucos, which means devil or demon in Mexico, is made from 100% Weber Blue Agave under the watchful eye of master distiller Wilfrido Ortega Casas. A number of techniques are applied to bring the best out of these Agave plants including "playing Classical music during distillation".
Don Fulano's anejo tequila is an aromatic expression aged for three years in a mixture of old and new French oak. Made from blue agave, this has dried fruit notes. Mix 60ml with 2 dashes of bitters, 1 and a half bar spoons of brown sugar and 3 orange peels for a fantastic acabado sedoso (martini).
A reposado Mezcal from Wahaka. This one is bottled 'con gusano' (with worm). The worm adds as an organic filter and adds natural smoky notes to the Tequila, whilst also being proven to be an aphrodisiac.
A lightly smoky, citrus laden mezcal from Ven a Mi - unaged, sweet and packed full of agave flavour. Mezcal is kind of like tequila's older brother and has remained true to small scale production and traditional methods, producing a spirit with the authentic taste of roasted Mexican agave.
Del Maguey single-village mezcals are very rare and highly sought-after, having picked up the title of World's Best Mezcal at the World Spirits Competition every year from 1999-2002. This Santo Domingo is named after its village of origin.
Herradura Double Barrel Reposado was created for El Pinto restaurant in Albuquerque. Distilled from 100% blue weber Agave which was first rested in a toasted oak barrel for 11 months, before being transferred to a new oak barrel for the final month to add complexity and richness. A truly hand crafted Tequila.
Del Maguey single-village mezcals are very rare and highly sought-after, having picked up the title of World's Best Mezcal at the World Spirits Competition every year from 1999-2002. This San Luis Del Rio is named after its village of origin and is from the 2002 vintage.
A bottle of Papadiablo Especial Mezcal. Produced in Miahuatlan in the highlands of Mexico, this is distilled using a copper still heated by log fire. Four types of agave are used - Madrecuishe, Bicuishe, Mexicana and Espadin. This is a very high quality artisanal Mezcal.
This is a single varietal Mezcal using 100% Espadin Agave. Real Minero is now in its fourth generation of family ownership and the distillation is a traditional one in terracotta pots. Pear notes in abundance here.
A high strength edition of Enmascarado's tequila, bottled at still strength. It's made from espadin agave, cooked in traditional earth ovens and pot distilled before bottling, giving it a powerful smoky taste.
The Extra Anejo tequila from Ocho, made by the famed Camarena family who are also behind Tapatio and El Tesoro. It's aged for 3 years and a day using a mix of refill casks and new French oak to give a tasty and easy drinking tequila with a slab of woody complexity.