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Candela Prol, highly experienced certified wine educator and friend of the shop, is available for tastings and training for private and corporate events. For rates and other inquiries, please contact her at firstname.lastname@example.org .
*Offsite events are contracted to and coordinated by a 3rd party, and are in no way affiliated with Chambers Street Wines.
Fabrica La Alteña, located in the "Golden Triangle of Tequila," in the highland town of Arandas, has been crafting some of the most interesting tequilas for close to a hundred years. As one of their most cherished brands, Tapatio has been extremely popular in Mexico, but only recently available in the United States. Made using very traditional methods, the agave is crushed by tahona, with distillation in copper alembic stills, distilling not just the juice but also the fiber of the agave. Tapatio has a rich flavor and definite presence on the palate. The 110 proof intrigued us as being one of very few over-proof tequilas on the market. The nose leads with eucalyptus, mint, chalk, rainwater and honeysuckle. The palate is intense in flavor, but drinks more smoothly than its proof would have you believe. The herbaceousness of the nose follows through on the palate, more eucalyptus, tea tree oil, aloe. Notes of melon rind and raw honey, a viscous, oily texture and very long finish. With a few drops of water more sweetness emerges, along with citrus zest. We don't hesitate drinking this neat, but it also makes one of the best Paloma cocktails we've ever had. Oskar Kostecki
The plots for Tosba's Espadin are scattered throughout the valley, ranging in altitude from 1100m close to the village of Lachiroig to about 600m around the palenque. The growing conditions and maturation times vary greatly. Lower down the mountain, due to the more tropical conditions,the Espadin can mature in as little as 6-7 years, while the plots at higher elevations take up to 11 years. At the moment Edgar is co-fermenting and co-distilling plants taken from all the different parcels, but on my visit we talked about the future possibility of separating the Espadin according to terroir. Though currently we are in love with this new release. Higher proof than the earlier batches, it still retains its hallmark vivacity and acidity. The nose is all crushed rock and tropical fruit (banana!), with a faint whiff of aged Parmesan. The palate shows notes of guava and watermelon bubblegum, with a floral element reminiscent of hibiscus. There is a hint of thyme and cardamom, along with a smoky, charcoal note. Viva Mezcal Tosba, this is sensational Espadin! Oskar Kostecki