There are 24 products in this category
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Montelobos
Montelobos Pechuga is made with agave Espadin. Before the third and final distillation, a turkey breast is suspended in the still and local fruits and spices are added to the distillate. Traditionally, a Pechuga mezcal like this is drunken at celebrations like weddings, quinceañeras, or other celebratory events.
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Linden Leaf
Carum is a clear aquavit produced using twelve botanicals, including caraway, sheep’s sorrel and Aztec sweet herb. It has an extraordinarily long and complex palate.
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Montelobos
Montelobos Ensamble is approximately 53% agave Cupreata and 35% maguey Espadin (agave Angustifolia) along with the tails from Montelobos Tobala. This mezcal is produced in Puebla using cultivated agaves. Montelobos Mezcal founder, Iván Saldaña, met the Alva family in Puebla who has been growing agaves for over 15 years.
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Montelobos
This mezcal is produced in Puebla using cultivated maguey Tobala. Montelobos Mezcal founder, Iván Saldaña, met the Alva family in Puebla who has been growing maguey Tobala for over 15 years. Maguey Tobala has been exploited since the mezcal boom began and from the very beginning, Montelobos committed to only use sustainable agave that is 100% cultivated without exploiting wild maguey. Additionally, Montelobos does not utilize pesticides or herbicides when farming agaves. This mezcal has aromas of lemon, green pepper and pear. On the palate, there are notes of citrus, basil, roasted fig, macadamia, and truffle.
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Ancho Reyes
Ancho Reyes Original has a rich and complex warmth, followed by sweet spices and subtle acidity, and finishes with the pleasant, smoky heat.
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Montelobos
Montelobos Joven is an artisanal Mezcal made in Santiago Matatlán produced with 100% organically certified agave Espadín. This Mezcal is crafted by biologist and distiller Iván Saldaña and mezcalero Don Abel Lopez. It is made according to Saldaña’s vision and passion for agave and artisanal mezcal with respect for traditional production methods, sustainability, and the quality of life in the communities and families who have produced mezcal for generations.
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Toutain
This family owned firm has been producing calvados from the top cru, Pays d'Auge, for 5 generations. This Vieux calvados has been aged for at least 8 years, initially in 30 - 40 hl oak barrels but subsequently in smaller, 15 - 20 hl ones. It has a wonderful appley flavour and can be drunk as an aperitif (straight on ice or in a cocktail) or as a digestif served at room temperature to allow enough time to air. Flavour Smooth, a mix of apple and wood. It is fresh with minerals and a slightly peppery taste.
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NC'NEAN
It has juniper and other gin style botanicals but it is not a gin because it uses the malted barley spirit ie whisky new make spirit that would become the Nc'Nean Organic Single Malt. This botanical spirit from Scotland’s first 100% organic distillery Nc'nean was created with a combination of the distillery's barley spirit and ten botanicals, such as wild bog myrtle, sorrel, heather and thyme. It was distilled a third time by Beinn an Tuirc on the west coast and bottled at 40% ABV. The signature serve recommends pairing 50ml of the spirit with tonic water, a dash of Angostura bitters, and a grapefruit slice garnish. 100% Renewable energy distillery 100% Recycled clear glass bottle 100% Certified organic and vegan
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Ancho Reyes
Sweet, spicy and herbaceous: that’s how you can describe our chile liqueur. Ancho Chile Liqueur Verde shines in the glass for its originality and freshness. Excellent for preparing delicious and vibrant spicy and aromatic cocktails and particularly perfect in the matching with Tequila, Gin and Vodka. For Ancho Reyes Verde, the chiles are picked while still green in color and then fire-roasted for a few hours. The chiles are then slices and pureed to prepare for the 6 month maceration. Each bottle of Ancho Reyes liqueur is then hand labeled and bottled, one by one.
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Akashi-Tai
Made using high quality rice that has been lightly milled to remove 40% of the rice's outer layer. Lighter in style than other sake, this has a crisp, dry and easy to drink style. A discrete nose with lime, lemon and straw. Dry palate with hints of citrus
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Akashi-Tai
Well pronounced nose with melon, lemon, bitter orange, green grass and sage. A nice balance of minerals, lemon and bitter orange flavours to give a long lasting finish.
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Akashi-Tai
Light, refreshing and made using the same method as Moscato d'Asti. The Junmai Gingjo designation indicates no alcohol was added after fermentation.
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Akashi-Tai
Serve chilled or warm. Harmonious balance between the sweet approach & dry finish. Mouth coating yet never cloying: plum with marzipan and white flowers. Dried fruit develops as it's warmed. Clean, fresh, fragrant and in bottles that are much too small.
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Angostura
The classic aromatic bitters. A bouquet of herbs, spices and fruits on the nose and palate. A key ingredient in cocktails, Angostura also works to flavour foods.
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Fee Brothers
Cherry Bitters is a member of the fruit bitters family. Use a few dashes to enhance cocktails with its strong fruit flavor.
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Fee Brothers
A few dashes add a savory zest to a huge variety of drinks and foods.
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Fee Brothers
Bitter and Orange. Tastes quite like bitter oranges. Adds an interesting dimension to cocktails.
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Fee Brothers
Fee Brothers Plum Bitters is a fruity blend of plum and spices, reminiscent of the flavor of British plum pudding. Add a few dashes to recipes to create new depths of flavor.
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Fee Brothers
Using flavors available in 1800’s America, Fee Brothers developed Rhubarb Bitters for an authentic historical taste.
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Monte Alban
Entry level mezcal from Monte Alban.
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Pernod
Based on an original absinthe recipe from back before it was banned in France in 1915. Pernod opened the first absinthe distillery in 1805, so they know their stuff.
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Quiquiriqui
This unaged (Joven) Mezcal is produced the village of Santiago Matatlan, famed for its long history of Mezcal production. Made using Espadin Agave, Quiquiriqui Matatlan is a classic house style mezcal. It has a smooth taste with distinct roasted agave flavours and a peppery finish that is characteristic with the Espadin agave. The agave are locally harvested and traditionally roasted in fire pits, crushed using a Tahona (stone wheel) then fermented outside in oak vats relying on natural airborne yeasts. The final process is a double distillation in small copper stills resulting in a full flavoured mezcal that is perfect as a house pour or for cocktails.
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Herradura
Herradura Plata owes its distinctly sweet taste of agave and subtle oak notes to resting for an impressive 45 days beyond the industry standard in American White Oak barrels. The prolonged aging process creates a light straw color with a unique, robust aroma of cooked agave, vanilla and wood that leaves your mouth feeling smooth and refreshed.