Don Fulano Blanco Tequila Non-Vintage
Lunazul Tequila Reposado
Lunazul Blanco Tequila is hand harvested and hand-crafted using only the finest 100% Blue Weber agave in the world. For over 250 years, the Beckmann family has brought a fierce determination to crafting some of Mexico's smoothest tequila. Rested for 6 months in Heaven's Hill Bourbon Barrels gives this tequila a smooth and rich flavour.
Storywood Speyside 7 Strength Reposado
Born in Mexico, shaped by Scotland, Storywood is the only range of tequilas in the world that are fully matured in single malt whisky and Oloroso sherry barrels. Storywood tequila begins with 10 year-old mature 100% blue weber agave, harvested from the lowland region of Jalisco and married with the natural spring water from Volcan de Tequila that flows down from the mountains. This liquid, much like a new make spirit, is then locked away in the finest of oak casks which have travelled 3 continents. Bottled at cask strength, this rich Reposado packs a punch! Born in Mexico and raised over 7 months in Scotch Speyside whisky barrels. Caramel with hints of oak, vanilla and honey on an earthy agave base. Its one to add to your shopping list while this is available!
Kah Tequila Reposado
KAH Tequila Reposado is made from 100% Blue Agave, double distilled, and aged for more than 2 months in American Oak barrels with medium toasting. This devilish bottle design takes its cues Day of the Dead celebrations that take place in parts of Peru. A dance to Satan is performed wearing long, dangling upturned crucifixes, and it is believed that Satan leads this dance Himself!
Guerrero Mezcal Agave with Worm
Rio Grande Tequila Chili
Rio Grande Chili Tequila is a blend of macerated Mexican chilies with genuine blue agave tequila.
Tapatio Blanco Tequila
Domingo Mezcal Clasico Espadin
Year of launch: 2014 Village: San Luis Del Río, 900 masl - Palenque = distillery Family: Velasco Maguey: Espadín common name 8 to 9 years, only maguey from the region, cultivated Agave: Angustifolia Haw Cocking: underground conical oven with river stones and dead wood, tepehuaje, quebrache, bonin Milling: Tahona pulled by Pepe the Horse Fermentation: open/natural in wooden vats using indigenous yeast Distillation: double (ordinario the first) in copper pot still, traditional Arabic style Proofing: well water