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La Altena Distillery has a bit of a cult following in Mexico because of their high-quality Tequilas. They have been operating since the early 1800's and it remains a family operation to this day. Their 100% Blue Agave is double-distilled and bottled without any additions, even water. The Añejo is aged for 18 months in used American Whiskey barrels which give it this slightly amber color and notes of caramel and cinnamon.
Tapatio Reposado is how aged tequila should be. The notes of spice and pepper coming from oak aging integrate wonderfully with the natural sweetness and tropical fruit quality of the Blue Weber agave. As you take more time with this tequila, it reveals hints of caramel, cacao, toasted coconut and floral perfume. A grassy undertone leads to a crisp and mineral finish. Great as a sipper, this finds a perfect home in cocktails,from Margaritas and Palomas to a Tequila Old-Fashioned. Oskar Kostecki
'El Caballito Cerrero', meaning 'the untamed horse', began in opposition to Herradura (the horseshoe), when Don Alfonso Jiménez Rosales split from the famed Tequila distillery. Today this spirit is still distilled by the same family in the original Santa Rita Factory where the operation began in 1950, and the family history of making agave-based spirits goes back 15 generations. They chose to use the 'distillation of Agave' designation forgoing the certification to be declared a Tequila, because they insist on maintaining the traditions of their ancestors, rather than conforming to the modern definition and stream-lined practices. Their destillado is made entirely with estate-grown agave, the water comes from a nearby spring, the fruit is cooked in steam-powered ovens, then distilled in small pot stills. This is a great opportunity to taste Tequila the way it used to be made. Michelle DeWyngaert
Produced from the wild agave Selmiana in the high altitude Central Mexican Plateau in the state of San Luis Potosi, this is a beautiful foil to traditional Oaxacan mezcal. The agave is not roasted, but cooked (similar to Tequila) resulting in a spirit that is not smokey, but instead bursts on the palate with a crazy array of flavors. Herbal and mineral tones weave their way through a bright citrus and floral character. There's a slight sourness, a funk that I associate with cheese rind, and noticeable acidity, which is quite shocking for a distillate. The wilder side of mezcal. What I also notice with my bottle of Selmiana is that it changes quite remarkably once open. When I first popped the cork, it felt slightly muted and withdrawn, but within 20 minutes all the exuberance I remembered from previous bottles was there again. It is fascinating watching the bottle change and evolve over a period of weeks. Oskar Kostecki
Sotol is a spirit derived from the "Desert Spoon" shrub, typically made in the Chihuahua region of Mexico, produced in a similar method as mezcal. Unlike agave, however, the desert spoon can be harvested and continue to regrow. The 'Sierra' bottling from Flor del Desierto is crafted by Maestro Jose “Chito” Fernandez.
The makers of Fortaleza Tequila have been in the business for over 140 years. The founder (great-great-grandfather to the current owner) was the first person to export the spirit to the US, the first to implement the use of steam, instead of the traditional smoking pit, to cook the agave, and his son went on to file the application making Tequila an established Designation of Origin. Although the original company was sold, the family managed to hold onto the small distillery built at the highest point in the town of Tequila. Though the family has always been innovators, their current approach is to use the original recipe of their great-great-grandfather; with agave cooked in a small brick oven, stone-crushed, fermented in wooden tanks, and double distilled in copper pots.
Gran Agave is produced at the Destilaria Santa Lucia in the Jalisco Highlands. Despite being made at an incredible price, the Newton family continues to use the formula that they created back in 1940. All naturally grown Blue Agave, aged 4 to 6 years before harvest, steam-cooked without the use of a diffuser as they do with popular bulk Tequilas. The agave juice is fermented in open-top steel tanks, double-distilled in copper pot stills, and then bottled without additives. This is our go-to for a clean, fresh, easy-to-mix with Tequila!
Espadín from Ejutla! Félix Ramírez (Mendez) is a second-generation mezcalero based in the town of Yogana, about an hour and a half drive south of Oaxaca de Juárez. We're very excited to offer his first bottling to make it to NYC. The Espadín piñas are roasted in earthen pit for three days before a five day rest. Milling is by tahona and the fibers ferment with well water in Cypress tina followed by a single distillation through a copper alembic still with refrescadera typical to the Ejutla region, having a cool water-submerged montera above the pot with two rectifying plates inside. The cold water and the plates work to further distill the vapors, so a single pass is usually all that's needed to get close to the desired spirit, then proofed to 46.69% ABV with puntas and colas (Aug 2018). Cari Bernard
The Espadín from Real Minero is consistently one of our favorite examples of this particular agave. Harvested in Santa Caterina Minas and distilled in the traditional clay pot stills of the area, the usual tropical fruit and hot rock mineral flavor profile of agave Espadin is accentuated with and earthy and savory edge. Real Minero is now expertly run by Graciela Angeles and her brother Edgar, after the passing of their father, the legendary mezcalero Don Lorenzo Angeles in 2016. We're incredibly excited to offer this particular batch of Real Minero Espadín from the 2016 harvest, one of the last distilled by Don Lorenzo! After a few years in glass, it is drinking beautifully, with a great palate-coating viscosity and weight added to the usual qualities of Real Minero Espadín. For all mezcal lovers out there, this is a bottle not to be missed. Oskar Kostecki
The clay pot shows incredibly well in this particular batch, not overbearing but present, and harmoniously integrated. Savory notes of hazelnuts, raw cacao, and barbecue mesh with sweeter hints of dried apricots, raisins, brown sugar, and cocoa butter. I also find mint, dried oregano and wet gravel. During the Real Minero fiesta, in between all the dancing bodies, pounding music, and smell of charred meat, this was the bottle I found myself most often reaching for. 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
The first release we've seen from Job Cortés, the son of Margarito Cortés, famed maestro mezcalero from Miahuatlan and the author of some of our favorite Mezcalosfera releases of that past few years. As with most bottlings from Mezcalosfera (the export label for the Oaxacan mezcal bar Mezcaloteca) this Madrecuixe release is a tiny batch of 120 liters, with only a handful of bottles making it to New York; we tried to get as much as we possibly could! This mezcal was very impressive, with a vibrancy to both the nose and the palate, showing notes of citrus, lime, lime peels, herbs, purple flowers, and a hint of earthiness. The palate is punchy, lively and intense, with more floral character and a hint of tanginess and acidity. A beautiful example of agave Karwinskii from Miahuatlan. Oskar Kostecki