Our Drinks

Made from a minimum of 51% Blue Agave, with legislation allowing for the rest to be made up of a neutral spirit made from cane sugar juice. Those that are 100% Blue Agave are labelled as such while those made with less than 100% are called 'mixto'. Lowland agaves grow in the El Valle region in volcanic soil with fewer minerals. The weather is harsh and dry, which gives the agave a spicier flavor with earthy clay mineral, hint of cinnamon. Highland agaves grow in the Los Altos region of Mexico in a mineral and iron rich soil. This causes the agave to mature slower with a higher sugar yield producing a fruitier, sweet taste.

Mezcal can be made from upwards of 200 varieties of agave, though most are made from Espadín. The production is limited to nine specific regions of Mexico: Durango, Guanajuato, Guerrero, San Luis Potosi, Tamaulipas, Zacatecas, Michoacán, Puebla and Oaxaca, which accounts for about 85% of all mezcal production. Piñas, the hearts of the agave plant, are roasted underground giving mezcal its distinctive smoky flavor. The piñas are crushed and left to ferment, the resulting liquid is distilled in traditional copper pots. Ensamble: mezcals are a combination of two or more agave species distilled together in a single batch. Pechuga: starts with Mezcal Espadin that has already been double distilled. The mezcalero adds seasonal wild fruits such as apples, plums, plantains, bananas, and spices. A whole raw chicken breast is suspended in the atmosphere of the still. The third distillation begins and the Mezcal vapor passes over the meat and condenses into a clear liquid that has an amazing taste and smoothness.