Agave

Wild Common Tequila Reposado is lightly aged in used bourbon barrels. This resting process yields notes of cooked agave, fresh roasted pecans, and raw honey. Building off the incredible foundation of the Tequila blanco, master distiller Salvador Rosales Trejo - aka “Chava”, has shown finesse and mastery in balancing these complex aromas and flavors.

Master Distiller: Salvador Rosales Trejo‚ “Chava”
Roasted: 72 hours in Small 12-16 Ton Brick Ovens
Extraction: Traditional Stone Tahona & Roller Mill
Fermentation: Natural, with Agave Fibers
Aging: Ex-Bourbon Barrels
Distillation: 2X in Small Stainless and Copper Pot Stills

Wild Common Tequila Blanco is a bright and full flavor Tequila packed with notes of agave sweetness laced with anise, citrus, and minerals. This Tequila is produced in the Jalisco Valley region from 100% Blue Weber agave by Master Distiller Salvador Rosales Trejo - aka “Chava” among friends and family. Complex in its profile, it highlights traditional production methods and perfectly balanced aromas, texture and flavor.

Master Distiller: Salvador Rosales Trejo‚ “Chava”
Roasted: 72 hours in Small 12-16 Ton Brick Ovens
Extraction: Traditional Stone Tahona & Roller Mill
Fermentation: Natural, with Agave Fibers
Distillation: 2X in Small Stainless and Copper Pot Stills

Atanasio Añejo Tequila is a meticulously aged tequila made from 100% Blue Weber agave, rested for over a year in oak barrels to develop a smooth, rich character. It features notes of vanilla, caramel, dried fruit, and subtle oak, offering a refined sipping experience. Produced by the Atanasio family in Jalisco, this small-batch tequila reflects their dedication to traditional craftsmanship, from slow-cooking agaves in brick ovens to precise distillation. Known for blending heritage with sustainable practices, the Atanasio distillery ensures every bottle carries the essence of authentic Mexican tequila-making.

Atanasio Blanco Tequila is an artisanal tequila crafted from 100% Blue Weber agave, harvested at peak maturity in the highlands of Jalisco, Mexico. It offers a bright, clean profile with notes of cooked agave, citrus, and subtle pepper, perfect for sipping or cocktails. Produced by the Atanasio family, this small-batch tequila reflects a deep respect for tradition, using slow-cooking methods in brick ovens and double distillation to ensure purity and complexity. The Atanasio distillery emphasizes sustainability and craftsmanship, making each bottle a testament to their passion for authentic tequila.

A mezcalero's take on tequila.

Aged for OVER 50 MONTHS in American oak barrels, this attains supreme quality. We refrain from discussing its organoleptic attributes and characteristics because it's best for you to discover the experience of having Soul Mate on your palate.

The work of our master distiller, caring for this tequila for over 4 years, speaks for itself. We invite you to discover and taste for yourself an exceptional tequila.

It has a notably soft oak flavor with a vanilla aroma with citrus notes, floral touches, dark berries and pure agave flavor. 

Aromas of cooked agave, oak, caramel, vanilla, citrus fruits, black pepper, wildflower, butter, pineapple, dried fruits, walnuts, fruity, cinnamon & peach.

It's a tequila aged for 6 months in American oak barrels. At the end of its aging process, it goes through our activated charcoal filters to achieve greater smoothness and the characteristic of a true clear tequila.

Visually, it has a clear color, with less intensity than our blanco tequila, but it maintains its silver hues.

In terms of aroma, the first scent is of agave, however, it evolves to obtain earthy notes, the characteristic scent of an agave plant.

It has a flavor of white oak barrel, with a smoother taste due to the filtration process, yet sweet, with a rich spiciness and astringency.

This small batch of Tobala y Cuixe was made by “Tio” Pedro Pascual Hernandez and his nephew, Eduardo “Lalo” Barriga, in their hometown of Santa Catarina Minas, Oaxaca. The pair worked together to co-roast, co-ferment, and co-distil two different species of agave: wild-harvested Tobala (Agave potatorum) & cultivated Cuixe (Agave rhodacantha), both of them harvested in nearby Santo Domingo Jalleza. After the agaves were cooked together in an underground oven with guamuche firewood, they were allowed to rest for eight days. Lalo, along with neighbors and friends, used machetes to cut up the cooked agave, then feed it through a small mechanical shredder that covered the cooked agave pieces into a fermentable mash. That mash was allowed to dry ferment for a couple of days in pine tanks, before well-water was eventually added. Fermentation then continued for another week. Lalo, with the help of neighbors and friends, then proceeded to double-distill the fermented mash in a set of four clay-pot stills at his uncles’ palenque, “La Esperanza.”

Proofed with heads, heart and tails by Lalo. Distilled in August 2023 and rested in glass demijohns for six weeks prior to bottling.

5 Sentidos Jabali-Tobala is an ensamble of wild maguey Jabali and wild maguey Tobala from the Sierra Norte. The first special bottling from 5 Sentidos in the United States was this ensamble and it was only released in the city of Chicago (EN01 – 60 liters). Other batches are available at Oaxaca’s El Destilado. The same style of ensamble was also the third special release from 5 Sentidos (EN03 – 110 liters). The maguey Jabali and Tobala are cooked together in an underground horno, milled by hand with axes and mallets, fermented with Tepehuaje for four days, and double distilled in small clay pots. The clay pot still used to make this mezcal is artistically rendered on the front label of the bottle.

Xicaru Silver 102° differs from Xicaru Silver in the way it is distilled. A narrower cut is taken from the heart, where the alcohol, smoke and maguey are more concentrated. Xicaru Silver and Xicaru Silver 102° both utilize traditional mezcal production methods passed down from generation to generation.

The crisp, high proof of Xicaru Silver 102° asserts itself in all aspects, dominating on the nose and palate before gradually softening to the rich, smoky and vegetal notes of traditionally-produced, artisanal mezcal. The finish is warm and lasting.

Xicaru Añejo is made with traditional methods from 100% Maguey espadin. It rests for a minimum of one year in medium-toasted, used American oak barrels and is finished to 86 proof. Used barrels are employed to prevent over-aging, and the higher proof helps to maintain the essential characteristics of mezcal.

The patience required for barrel aging is rewarded with a fuller, more concentrated and complex mezcal. Notes of vanilla and oak contribute a new aroma, flavor and sweetness that delicately balance with the smoke and maguey.

From the producer: Our Still Strength Blanco (54% ABV) was placed in a Napa Valley Cabernet Sauvignon, first-fill French Oak casks. It was aged for 82 days and then bottled at 50% ABV or 100 proof.

This is a limited edition. This is the only batch that will be made this year.

From Cazcanes: Our Still Strength Blanco (54% ABV) was placed in a Napa Valley Cabernet Sauvignon, first-fill French Oak casks. It was aged for 31 days and then bottled at 50% ABV or 100 proof.

This is a limited edition. This is the only batch that will be made this year.

From the producer: In the early Spring tasting of 2022, after six years in barrels, our masterpiece was born with a complex body and lavish layers of floral, dried fruit, citrus, baking spices, chocolate and salty caramel flavors balanced with mineral and cask notes. A first sip awakens the palate with citrus notes, a second sip warms the soul with rounded heat and luscious flavors, and a third sip settles the mind with a long lasting elegant finish steeped in terroir.

One of our hottest new finds in the premium Blanco Tequila category! Oozes with slow roasted agave flavor. Mouth-coating buttery texture with hints of pepper and spice. Finishes refreshingly clean and long. An incredibly refined tequila that does not lack flavor or texture. A treat. 

Rejoneo is the Spanish word for the art of bullfighting. A nod to the Spanish history of the family behind this beautiful tequila. 

Additive Free

Lagrimas del Valle is a Vintage, “Rancho Unico” (Single Ranch) Tequila — celebrating the unique and distinctive characteristics of the very best single ranches of Agave.

Lagrimas is produced in collaboration with the Rosales family, of Tequila Cascahuin, lead by current Master Distiller, Salvador “Chava” Rosales Trejo – the fourth generation of his family, their distilling tradition dating back to 1904 in El Arenal, Jalisco; within the heart of the “Valley” of Tequila. Lagrimas del Valle translates to “Tears of the Valley” – representing the tears that form both on a tasting glass from high quality Agave spirits, as well as the “tears” or condensed spirits falling into the still, the transformation of Agave into Tequila itself.

This Plata or Blanco "El Sabino" hails from Rancho Teuchitlan in Jalisco. Elevation is 1,261 Meters with an average agave brix at 40%. 

Lagrimas del Valle is a Vintage, “Rancho Unico” (Single Ranch) Tequila — celebrating the unique and distinctive characteristics of the very best single ranches of Agave.

Lagrimas is produced in collaboration with the Rosales family, of Tequila Cascahuin, lead by current Master Distiller, Salvador “Chava” Rosales Trejo – the fourth generation of his family, their distilling tradition dating back to 1904 in El Arenal, Jalisco; within the heart of the “Valley” of Tequila. Lagrimas del Valle translates to “Tears of the Valley” – representing the tears that form both on a tasting glass from high quality Agave spirits, as well as the “tears” or condensed spirits falling into the still, the transformation of Agave into Tequila itself.

This Reposado "El Sabino" hails from Rancho Teuchitlan in Jalisco. Elevation is 1,261 Meters with an average agave brix at 40%. Maturation takes place for 3 months in 3rd & 4th Fill Ex-Bourbon Casks.

Beautifully complex nose. Vegetal notes such as celery, eggplant and olives are brightened by grapefruit and lemon leaf accents complimented by aromas of chile pasilla, corn, ciabatta bread, and a hint of iodine.

Los Siete Misterios Arroqueno Mezcal is clear and very bright with silver tones and a great body. On the nose, delicate notes of butter, herbal shades of mint, thyme, and cooked agave; smoky notes and a delicate floral presence. On the palate, the herbal and floral notes prevail, leaving a nice sweet finish with hints of moist earth.

Tasting Notes: Clocking in just past the 12th month of aging that delineates reposado from añejo, this is a particularly elegant example of the rare pleasures oaked agave spirits can offer. Aged entirely in ex-Napa Valley red wine casks of American oak, Amatiteña Añejo seems to gracefully straddle the line between terroir and barrel influence, between serious tequila and nightcap treat—all without a moment’s hesitation. Indulgent aromas of fresh glazed donuts, subtle tobacco leaf, candied dates, and petit dejeuner with a palate that is at once generous and elusive, with bold confectionary flavors of vanilla, caramel, dried cherry, candied plum, sweet potato, black walnut, and subtle marzipan…but retaining a texture that is delicate and ethereal. Rich in profile yet lean enough that it never topples into decadence, this is an añejo that stirs memory.