Tequila

Born from a marriage of traditional tequila making and modern technology, Partida Familia Tequila Blanco is made from blue agave nectar sourced near El Cerro, a dormant volcano, in Santiago de Tequila, Mexico. From afar, the rolling hills of agave fields could be mistaken for vineyards in the south of France or Sonoma Valley. Up close, however, you can see the rich, red soil, which creates the perfect terrain for maturing the agave plant. With years of experience, jimadors determine exactly when each agave is ready for harvest.Jose Valdez, Tequila Partidas master distiller, holds a Tequila Expert degree from Cultura y Capacitacin del Tequila A.C. (Tequila Culture and Training Association) and is also a certified Tequila Technician from the Consejo Regulador del Tequila (Tequila Regulatory Council). He carefully monitors the entire production process, including the quality of the blue agave.The pias are perfectly ripened with mature, robust sugars; the blue agave is harvested by hand after ten years and slowly baked in state-of-the-art autoclaves to preserve freshness and flavor. After the agave has been baked and shredded, Valdez lets the agave juices ferment for nearly two days before twice distilling the tequila and bottling it by hand. Partida Reposado Tequila is aged for six months in American oak Jack Daniels barrels, yielding incredible nuances of flavor.Pick up your bottle today!

Born from a marriage of traditional tequila making and modern technology, Partida Familia Tequila is made from blue agave nectar sourced near El Cerro, a dormant volcano, in Santiago de Tequila, Mexico. From afar, the rolling hills of agave fields could be mistaken for vineyards in the south of France or Sonoma Valley. Up close, however, you can see the rich red soil, which creates the perfect terrain for maturing the agave plant. With years of experience, jimadors determine exactly when each agave is ready for harvest.Jose Valdez, Tequila Partidas master distiller, holds a Tequila Expert degree from Cultura y Capacitacin del Tequila A.C. (Tequila Culture and Training Association), and is also a certified Tequila Technician from the Consejo Regulador del Tequila (Tequila Regulatory Council). He carefully monitors the entire production process, including the quality of the blue agave.The pias are perfectly ripened with mature, robust sugars, the blue agave is harvested by hand and slowly baked in state-of-the-art autoclaves to preserve freshness and flavor. After the agave has been baked and shredded, Valdez lets the agave juices ferment for nearly two days before twice distilling the tequila.The Roble Fino ("fine oak") series was conceived upon Valdezs visit to Scotland, where he envisioned a partnership between tequila and Scotch single malts. He crafted 3 unique expressions: the Reposado, Reposado Cristalino, and Aejo, which build on the super-solid foundation of their award-winning regular Reposado and Aejo tequilas. These are then finished in Edringtons sherry-seasoned single malt oak casks. The Roble Fino Reposado Cristalino takes the 6-month-old liquid that is aged in ex-bourbon barrels, then adds another two months of finishing in sherry-seasoned single malt oak casks on top of that. It is then filtered naturally to remove the color, preserving the complexity of the double-aged spirit.Grab one of these 2,400 bottles today!

Born from a marriage of traditional tequila making and modern technology, Partida Familia Tequila is made from blue agave nectar sourced near El Cerro, a dormant volcano, in Santiago de Tequila, Mexico. From afar, the rolling hills of agave fields could be mistaken for vineyards in the south of France or Sonoma Valley. Up close, however, you can see the rich red soil, which creates the perfect terrain for maturing the agave plant. With years of experience, jimadors determine exactly when each agave is ready for harvest.Jose Valdez, Tequila Partidas master distiller, holds a Tequila Expert degree from Cultura y Capacitacin del Tequila A.C. (Tequila Culture and Training Association), and is also a certified Tequila Technician from the Consejo Regulador del Tequila (Tequila Regulatory Council). He carefully monitors the entire production process, including the quality of the blue agave.The pias are perfectly ripened with mature, robust sugars, the blue agave is harvested by hand and slowly baked in state-of-the-art autoclaves to preserve freshness and flavor. After the agave has been baked and shredded, Valdez lets the agave juices ferment for nearly two days before twice distilling the tequila.The Roble Fino ("fine oak") series was conceived upon Valdezs visit to Scotland, where he envisioned a partnership between tequila and Scotch single malts. He crafted 3 unique expressions: the Reposado, Reposado Cristalino, and Aejo, which build on the super-solid foundation of their award-winning regular Reposado and Aejo tequilas. These are then finished in Edringtons sherry-seasoned single malt oak casks. The Roble Fino Reposado takes the 6-month-old liquid that is aged in ex-bourbon barrels, then adds another two months of finishing in sherry-seasoned single malt oak casks on top of that, before being bottled at 86 proof.Grab one of these 2,400 bottles today!

Don Felipe Camarenas family has been distilling tequila in Jalisco since the early 19th century. After his ancestors original distillery was destroyed and abandoned during the Mexican Revolution, Don Felipe switched gears, selling his prized blue agave to other distilleries. In 1937, he was finally able to open his own distillery, La Altea, which he passed down to his grandson, Felipe J. Camarena.The younger Felilpe was trained as a civil engineer, and many years later in 2007, Felipe followed in his fathers footsteps by opening a distillery of his own: El Pandillo. At El Pandillo, Felipe has constructed a series of original machines to optimize energy use and perfect the art of tequila-making. After harvest, Felipe roasts his agaves in a stone oven equipped with steam jets the jets ensure that the agaves are cooked as evenly as possible, cutting down on cooking time and increasing yields. Next, the roasted agaves are ground and pressed in two different machines (once again ofFelipes design) which extract sugars from the plants fibers, making everything more easily fermented into alcohol. Once distilled, the tequila is proofed with rainwater that is collected using a rooftop funnel which Felipe (unsurprisingly) installed himself.Handcrafted by Felip J. Camarena at El Pandillo, Pasote Tequilas pay tribute to the first agave distillers: the Aztecs. The Aztecs were some of the most ferocious fighters in history, and they often celebrated their victories by drinking the sacred agave plant.Pasote Aejo Tequila is aged for one year in American ex-bourbon barrels, which mellows the flavor of roasted agave for a harmonious aroma of vanilla and sweet coconut. The palate is decadently rich and velvety smooth, tasting predominantly of roasted oranges and cinnamon due to the long aging period. The finish is long, warm, toasty and sweet, but the agave always shines through in this bottle.Pick up a bottle of Pasote Aejo Tequila today!

The Patrn Spirits Company was launched in 1989 by John Paul DeJoira and Martin Crowley. With its inception, came the worlds first ultra-premium Tequila. A new state-of-the-art facility was constructed in Jalisco in 2002, to facilitate its profound reception. It became the first spirits brand in its class to sell one million cases.Francisco Alcaraz is the Master Distiller and Blender behind the recipe for the Mexican spirit. Produced at the Hacienda de Patrn, the distillery sources agaves from Los Altos in Jalisco. Their signature line up is created using a hybrid technique: half of the agaves are traditionally tahona-crushed, while the other half are modern roller-mill crushed agaves. The freshly milled desert succulents are slow-roasted in an oven, before being fermented in wooden vats.Patrn Aejo is handcrafted from 100 percent Weber Blue Agave and double distilled meticulously in small batches before being aged in small white oak barrels for over 12-15 months. Expect signature aejo notes of oak wood, smoky vanilla, and honey.Pick up your bottle today!

The Patrn Spirits Company was launched in 1989 by John Paul DeJoira and Martin Crowley. With its inception, came the worlds first ultra-premium Tequila. A new state-of-the-art facility was constructed in Jalisco in 2002, to facilitate its profound reception. It became the first spirits brand in its class to sell one million cases.Francisco Alcaraz is the Master Distiller and Blender behind the recipe for the Mexican spirit. Produced at the Hacienda de Patrn, the distillery sources agaves from Los Altos in Jalisco. Their signature line up is created using a hybrid technique: half of the agaves are traditionally tahona-crushed, while the other half are modern roller-mill crushed agaves. The freshly milled desert succulents are slow-roasted in an oven, before being fermented in wooden vats.Bottled in a bespoke Art Deco style decanter inspired by the shape of Blue Agave, Patrn En Lalique: Serie 2 is the second release in tequila giants Lalique series. A stunning combination of Laliques commitment to awe-inspiring craftsmanship, and tequila mastery. Aged for 8 years in a combination of American oak, French oak, and sherry barrels, Patrn en Lalique: Serie 2 is a rare aged tequila. This symphony of American oak, French oak and sherry barrels to deliver impeccable notes of sweet honey, fruit and light agave with a lingering finish.Pick up your bottle today!

The Patrn Spirits Company was launched in 1989 by John Paul DeJoira and Martin Crowley. With its inception, came the worlds first ultra-premium Tequila. A new state-of-the-art facility was constructed in Jalisco in 2002, to facilitate its profound reception. It became the first spirits brand in its class to sell one million cases.Francisco Alcaraz is the Master Distiller and Blender behind the recipe for the Mexican spirit. Produced at the Hacienda de Patrn, the distillery sources agaves from Los Altos in Jalisco. Their signature line up is created using a hybrid technique: half of the agaves are traditionally tahona-crushed, while the other half are modern roller-mill crushed agaves. The freshly milled desert succulents are slow-roasted in an oven, before being fermented in wooden vats.Patrn Aejo 5 Aos is handcrafted from 100 percent Weber Blue Agave. This premium amber tequila is aged for five years in hybrid new American limousin oak as well as ex-whiskey barrels. Bottled in a distinctive hand-blown glass replica of the very original Patrn bottle. You can expect refined notes of citrus, honey, toasted oak, vanilla and clove. Pick up your bottle today!

The Patrn Spirits Company was launched in 1989 by John Paul DeJoira and Martin Crowley. With its inception, came the worlds first ultra-premium Tequila. A new state-of-the-art facility was constructed in Jalisco in 2002, to facilitate its profound reception. It became the first spirits brand in its class to sell one million cases.Francisco Alcaraz is the Master Distiller and Blender behind the recipe for the Mexican spirit. Produced at the Hacienda de Patrn, the distillery sources agaves from Los Altos in Jalisco. Their signature line up is created using a hybrid technique: half of the agaves are traditionally tahona-crushed, while the other half are modern roller-mill crushed agaves. The freshly milled desert succulents are slow-roasted in an oven, before being fermented in wooden vats.Patrn Extra Aejo is handcrafted from 100 percent Weber Blue Agave. The first new core expression released by Patron in 25 years, this tequila is aged three times longer than the average aejo. Aged for a minimum of 3 years in American, French and Hungarian oak barrels, it features deep, nuanced flavors.Pick up your bottle today!

The Patrn Spirits Company was launched in 1989 by John Paul DeJoira and Martin Crowley. With its inception, came the worlds first ultra-premium tequila. A new state-of-the-art facility was constructed in Jalisco in 2002, to facilitate its profound reception. It became the first spirits brand in its class to sell one million cases.Francisco Alcaraz is the Master Distiller and Blender behind the recipe for the Mexican spirit. Produced at the Hacienda de Patrn, the distillery sources agaves from Los Altos in Jalisco. Their signature line up is created using a hybrid technique: half of the agaves are traditionally tahona-crushed, while the other half are modern roller-mill crushed agaves. The freshly milled desert succulents are slow-roasted in an oven, before being fermented in wooden vats.Produced by Master Distiller Francisco Alcaraz Gran Patrn Platinum is crafted from the finest 100 percent Weber Blue Agave, only those with the highest sugar content are selected. The agave is triple distilled before being rested in oak tanks for 30 days at Hacienda Patrn distillery in Jalisco, Mexico. Bottled in an elegant crystal vile each bottle of this silver tequila is hand-numbered. Expect refined notes of toasted algae, citrus, and cracked black pepper.Pick up your bottle today!

The Patrn Spirits Company was launched in 1989 by John Paul DeJoira and Martin Crowley. With its inception, came the worlds first ultra-premium Tequila. A new state-of-the-art facility was constructed in Jalisco in 2002, to facilitate its profound reception. It became the first spirits brand in its class to sell one million cases.Francisco Alcaraz is the Master Distiller and Blender behind the recipe for the Mexican spirit. Produced at the Hacienda de Patrn, the distillery sources agaves from Los Altos in Jalisco. Their signature line up is created using a hybrid technique: half of the agaves are traditionally tahona-crushed, while the other half are modern roller-mill crushed agaves. The freshly milled desert succulents are slow-roasted in an oven, before being fermented in wooden vats.Patrn Reposado is handcrafted from 100 percent Weber Blue Agave, handpicked and meticulously twice distilled in small batches. The tequila is aged for three to five months, using a variety of barrels. Expect rustic notes of oak and fresh agave, and complex flavors of citrus, honey and vanilla.Pick up your bottle today!

The Patrn Spirits Company was launched in 1989 by John Paul DeJoira and Martin Crowley. With its inception, came the worlds first ultra-premium tequila. A new state-of-the-art facility was constructed in Jalisco in 2002, to facilitate its profound reception. It became the first spirits brand in its class to sell one million cases. Francisco Alcaraz is the Master Distiller and Blender behind the recipe for the Mexican spirit. Produced at the Hacienda de Patrn, the distillery sources agaves from Los Altos in Jalisco. Their signature line up is created using a hybrid technique: half of the agaves are traditionally tahona-crushed, while the other half are modern roller-mill crushed agaves. The freshly milled desert succulents are slow-roasted in an oven, before being fermented in wooden vats.The unaged Patrn Silver Tequila expression is made in small batches from 100 percent blue Weber agaves, employing that signature dual process that has made the premium brand famous. Bottled at 80 proof in attractive, hand-blown, and individually numbered bottles, this Mexican spirit exudes class. Its pure and crisp profile is rich in agave and citrus notes, making it perfect for sipping as well as a delicious cocktail base.Pick a bottle up today!

Prspero Blanco Tequila is distilled from 100 percent blue weber agave from the Tequila Valley in Jalisco. These Tequilas are specially crafted by master distiller Stella Anguiano, one of the few female master distillers in the tequila industry. Bottled at 80 proof this Blanco is also a collaboration with Pop singer Rita Ora, serving as the brands Chief Creative Partner.Produced in the lush, volcanic soil of the Tequila Valley, the majestic Blue Agave infuses the landscape from which Prspero Tequila is created. This spirit is designed by Stella Anguiano, one of Mexicos premier female Master Distillers. Prspero is a bespoke spirit delivering unparalleled smooth, elegant and perfectly balanced flavors. Meticulous care is taken throughout the production process to ensure that each bottle is held to the highest standard. Every step of production is done by hand; from the elegant bottle to the perfectly balanced liquid, to the artistically illustrated label. Prspero is driven by a commitment to maintain the same process and quality that comes from family tradition doing things slowly, with patience and with passion. Rich in aromas and bright tones, enjoy Prspero Blanco on the rocks, with a hint of lime or in an assortment of cocktails.Pick up your bottle today!

Situated on the slopes of Atotonilco El Alto the tallest peak in the highlands region of Jalisco, Mexico rows of incredibly flavorful agave plants are maturing under the intense Mexican sun. When the agave have reached their peak maturity, expert jimadors harvest by hand the plants containing the highest concentrations of sugar. Then, the jimadors remove the pias the hearts of the agave from each plants spiky leaves and roots using a special knife called a coa de jima. These ripe and flavorful pias soon make their way to Qui Tequilas distillery, situated in the highlands of Jalisco. There, under the direction of master distiller Miguel Cedeno, they are split and roasted for four days in artisanal clay ovens. The slow roasting process softens the fibers of the pias and caramelizes their natural sugars.The roasted pias are then crushed and fermented, before being distilled in a stainless steel pot still. Following the first distillation, the heads and tails of the distillate are discarded, leaving only the heart, which is then distilled a second time. (Hence the name Qui was born representing the heart of the distillate and the heart of the word tequila.) After the second distillation, the tequila matures for at least three and a half years in a mix of white oak casks that formerly aged American whiskey and French Bordeaux.After its beauty rest, the tequila, which has aged long enough to earn the coveted "extra aejo"description, is blended together before undergoing a proprietary filtration process. Following filtration, the tequila is distilled a third time, three-plus years after its initial distillations. This unique post-aging distillation results in a tequila with all the flavor and character of an extra aejo tequila, but without the typical golden color. As a result, Qui Tequila is the worlds first platinum extra aejo tequila.Incredibly smooth with a medium body that features notes of vanilla, butterscotch and a hint of oak, Qui won the Gold Medal at the 2013 Spirits of the Americas Competition, as the best extra aejo tequila judged.Try the worlds first platinum extra aejo tequila today!

In the mid-1990s tequila was navigating its way through a growingly discerning market. The agave spirit had blossomed its way into many drink glasses, enchanting its consumers with its fresh, flavorful and sophisticated character. Tequila, however, was not evolving as rapidly as its more knowledgeable audience was. Juan Carlos Arav saw what Tequila could be, noticing a need in the market for premium, world-class agave tequila, made with passion and insightfulness. In 1995, Arav launched Tequila Revolucion Reposado, a dignified representation of the centuries old agave tradition. Blue Tequilana Webber Agave distilled using ancient production techniques, aged for quality amounts of time, yielded a spirit that preserved both the flavor and character of the native Mexican succulent. Revolucion Tequila is handcrafted in a traditional distillery in El Arenal, Jalisco; the heart of tequila country. They plant and care for their own agave, which takes 7-10 years to mature. The agave are then cooked in masonry ovens, this lengthy process ensures the best possible flavors and aromas. Revolucion uses American and French oak barrels that have contained tequila for at least 20 years to mature their spirits.The Agave notes are neatly complemented with aromas obtained from its 18-month aging process in white oak barrels: caramel, butterscotch, honey, tobacco and even leather. No predominance of any note, this is a very rich and complex tequila with a smooth and luscious finish. Bottled at in an elegant and artistic vial with a beautiful glass stopper, Aejo scored 93 points at the Ultimate Spirits Challenge.Pick up a bottle of this Aejo Tequila today!

Two hundred years ago, the highlands of Jalisco, Mexico served as a key battlefront in the Mexican War of Independence. During the struggle, Maria Higinia Gomez served as a consigliere to the Mexican revolutionaries as they fought for their independence against Spanish colonialists. After their victory, the revolutionaries awarded her 10,000 acres of land for her service, most of which she then gave away to other rebels. The remaining 620 acres were handed down from generation to generation and virtually untouched until her great grandson, Iaki Orozco, the founder of Riazul Tequila, inherited the land in the late 1990s.Orozco recognized the the lands high elevation, cool climate and red volcanic soils or tierra roja would give rise to a blue agave that was more aromatic and sweeter than other agave being grown in Jalisco. In addition, Orozco learned that the baby blue agave plants he intended to use known to have higher sugar contents than traditional blue agave plants would release additional nectar when exposed to the plantations cool climates, resulting in an even more flavorful tequila. After planting 100 initial blue agave shoots, which confirmed his hypothesis, Orozco worked tirelessly to plant another 175,000 shoots. Today, thousands of baby blue agave plants are being harvested on Orozcos plantation at their peak of maturity by expert jimadors. After harvesting the agave, the jimadors steam-bake their pias, or hearts, in ovens for 36 hours before crushing the pias and fermenting the extract. Following fermentation, Riazul Tequila is distilled twice in stainless steel pot stills.Riazul Extra Aejo is made from 100 percent blue agave, aged for four years, rested in American Oak for three years and finished for an additional year in Oloroso Sherry casks, allowing the tequila to develop opulent, harmonized flavors and aromas. With its lovely amber color, the Riazul Extra Anejo has vanilla aromas jumping from the glass. On the palate sweet agave flavors give way to ripe fruit and spice on the finish.Pick up your bottle today!

Two hundred years ago, the highlands of Jalisco, Mexico served as a key battlefront in the Mexican War of Independence. During the struggle, Maria Higinia Gomez served as a consigliere to the Mexican revolutionaries as they fought for their independence against Spanish colonialists. After their victory, the revolutionaries awarded her 10,000 acres of land for her service, most of which she then gave away to other rebels. The remaining 620 acres were handed down from generation to generation and virtually untouched until her great grandson, Iaki Orozco, the founder of Riazul Tequila, inherited the land in the late 1990s.Orozco recognized the the lands high elevation, cool climate and red volcanic soils or tierra roja would give rise to a blue agave that was more aromatic and sweeter than other agave being grown in Jalisco. In addition, Orozco learned that the baby blue agave plants he intended to use known to have higher sugar contents than traditional blue agave plants would release additional nectar when exposed to the plantations cool climates, resulting in an even more flavorful tequila. After planting 100 initial blue agave shoots, which confirmed his hypothesis, Orozco worked tirelessly to plant another 175,000 shoots. Today, thousands of baby blue agave plants are being harvested on Orozcos plantation at their peak of maturity by expert jimadors. After harvesting the agave, the jimadors steam-bake their pias, or hearts, in ovens for 36 hours before crushing the pias and fermenting the extract. Following fermentation, Riazul Tequila is distilled twice in stainless steel pot stills.Riazul Silver Tequila is brought to proof and bottled immediately after distillation. It has strong bursts of white and black pepper that are complemented by bold notes of sweet agave. Riazul Silver earned a score of 92 points from the Beverage Testing Institute and a score of 90-95 points from Wine Enthusiast.Riazul Reposado Tequila is aged for nine months in a combination of French and American oak barrels before being brought to proof and bottled. It has subtle, complex notes of citrus and oak, with hints of honey, vanilla and caramel. Riazul Reposado Tequila earned a score of 93 points from the Beverage Testing Institute and a score of 90-95 points from Wine Enthusiast.Riazul Aejo Tequila is aged for two years longer than any other tequila in its class in used French oak barrels made from the Citeaux forests of Burgundy, France. The tannins from the oak barrels, which feature a medium toast and were previously used for aging brandy, highlight the traditional blue agave taste, while capturing delicate notes of honey, vanilla and almonds. Riazul Aejo Tequila earned a score of 93 points from the Beverage Testing Institute and a score of 95-100 points from Wine Enthusiast.The roots of Riazul Tequila sprouted from a struggle for freedom, and gave rise to the independent, rebellious spirit that defines Riazul Tequila today. Try all three bottles at an incredible price!

The Patrn Spirits Company was launched in 1989 by John Paul DeJoira and Martin Crowley. With its inception, came the worlds first ultra-premium Tequila. A new state-of-the-art facility was constructed in Jalisco in 2002, to facilitate its profound reception. It became the first spirits brand in its class to sell one million cases.Francisco Alcaraz is the Master Distiller and Blender behind the recipe for the Mexican spirit. Produced at the Hacienda de Patrn, the distillery sources agaves from Los Altos in Jalisco. Roca Patrn is crafted from 100 percent Weber Blue Agave which are harvested after six to seven years by expert Jimadors. Named after the Spanish word for rock, the Roca Patrn lineup is bottled at a higher ABV than Patrns core range and produced using traditional artisanal methods.The agaves are then crushed by a two-ton volcanic stone Tahona, a centuries-old tradition that breaks down the fibers. The freshly milled desert succulents are slow-roasted in a brick oven for 79 hours, before being fermented in wooden vats. The agave juice is distilled in small batches through handmade copper stills with the agave fibers to produce an earthy flavor. Roca Patrn Aejo is aged in used American bourbon barrels for 14 months. Expect notes of vanilla, citrus fruits, spices, and ginger. Pick up your bottle today!

The Patrn Spirits Company was launched in 1989 by John Paul DeJoira and Martin Crowley. With its inception, came the worlds first ultra-premium Tequila. A new state-of-the-art facility was constructed in Jalisco in 2002, to facilitate its profound reception. It became the first spirits brand in its class to sell one million cases.Francisco Alcaraz is the Master Distiller and Blender behind the recipe for the Mexican spirit. Produced at the Hacienda de Patrn, the distillery sources agaves from Los Altos in Jalisco. Named after the Spanish word for rock, the Roca Patrn lineup is bottled at a higher ABV than Patrns core range and produced using traditional artisanal methods. Roca Silver is crafted from 100 percent Weber Blue Agave which are harvested after six to seven years by expert Jimadors. The agaves are then crushed by a two-ton volcanic stone Tahona, a centuries-old tradition that breaks down the fibers. The freshly milled desert succulents are slow-roasted in a brick oven for 79 hours, before being fermented in wooden vats. The agave juice is distilled in small batches through handmade copper stills with the agave fibers to produce an earthy flavor. Roca Patrn Reposado is then aged in used American bourbon barrels. Expect notes of vanilla oak and earthy flavors. Pick up your bottle today!

The Patrn Spirits Company was launched in 1989 by John Paul DeJoira and Martin Crowley. With its inception, came the worlds first ultra-premium Tequila. A new state-of-the-art facility was constructed in Jalisco in 2002, to facilitate its profound reception. It became the first spirits brand in its class to sell one million cases.Francisco Alcaraz is the Master Distiller and Blender behind the recipe for the Mexican spirit. Produced at the Hacienda de Patrn, the distillery sources agaves from Los Altos in Jalisco. Roca Patrn is crafted from 100 percent Weber Blue Agave which are harvested after six to seven years by expert Jimadors. The agaves are then crushed by a two-ton volcanic stone Tahona, a centuries-old tradition that breaks down the fibers. The freshly milled desert succulents are slow-roasted in a brick oven for 79 hours, before being fermented in wooden vats. The agave juice is distilled in small batches through handmade copper stills with the agave fibers to produce an earthy flavor. Named after the Spanish word for rock, the Roca Patrn lineup is bottled at a higher ABV than Patrns core range and produced using traditional artisanal methods. Roca Patrn Silver has crisp flavors of fresh citrus on the nose, earthy flavors of cooked agave, black pepper, and citrus on the palate, followed by a complex finish. Pick up your bottle today!

Founded by rockstar Sammy Hagar and chef Guy Fieri found, the duo discovered Tequila master Juan Eduardo Nuez, a third-generation master distiller from the renowned distillery El Viejito. Founded in 1937, the facility is situated in the highlands of Jalisco, Mexico. With Sammys history in the tequila business, Fieris chef expertise, and Juan Eduardos award-winning craftsmanship, the unique portfolio of Santo spirits was born; a smooth old world style tequila blanco, and the worlds first mezquila.They hand-craft their spirits with third-generation Master Distiller Juan Eduardo Nuez at the historic El Viejito Distillery. His meticulous attention to the unique flavors of agave in every batch begins with sustainably-sourced Blue Weber Agave from the famed highlands of Jalisco, Mexico. Then, together with Sammy Hagar and Guy Fieri, Juan Eduardo draws from over 80 years of family tradition to craft their Tequila Blanco and the proprietary blend for the worlds first Mezquila.Santo Mezquila, is the worlds first and only blend of tequila and mezcal, combining the smooth, subtle flavors of agave with unique smokiness, bringing forth paradigm shifting flavor. The palate explodes with mouth-filling richness nestled in a light, smoky-sweet finish.Pick up your bottle today!

The history of Casa Sauza dates all the way back to 1873, with three dons, each playing an integral role in the production of the worlds highest quality tequilas. Today, their legacy lives through each bottle of Casa Sauza.Situated in Jalisco, Mexico, Sauza was founded in 1873 when Don Cenobio Sauza established La Perseverancia distillery. Owned by Beam Suntory, its headquartered in Chicago, Illinois. Their products include: Sauza, Conmemorativo, Hornitos, and Tres Generaciones.Their agave are harvested from Sauzas very own plantations, the agave fibers are prepped for a diffuser sugar extraction, yielding a solution of water and agave sugar. The agave mash is then fermented in stainless steel tanks using a proprietary blend of yeasts and nutrients, using closed tanks and an automated cleaning process.The resultant liquid is twice distilled to 55-65 percent ABV, filtered using various methods such as carbon filters, through which tequila is filtered through in cold temperatures to remove the excess fatty compounds that give tequila a cloudy appearance.All of the containers and barrels used in production are made from American white oak with a smoky finish, which aligns with the Sauzas standards, and are used only for aging processes. Every sip of Sauza Gold has a signature fresh agave flavor plus an extra hint of cooked agave and vanilla.Pick up your bottle today!

The history of Casa Sauza dates all the way back to 1873, with three dons, each playing an integral role in the production of the worlds highest quality tequilas. Today, their legacy lives through each bottle of Casa Sauza.Situated in Jalisco, Mexico, Sauza was founded in 1873 when Don Cenobio Sauza established La Perseverancia distillery. Owned by Beam Suntory, its headquartered in Chicago, Illinois. Their products include Sauza, Conmemorativo, Hornitos, and Tres Generaciones.Their agave are harvested from Sauzas very own plantations, the agave fibers are prepped for a diffuser sugar extraction, yielding a solution of water and agave sugar. The agave mash is then fermented in stainless steel tanks using a proprietary blend of yeasts and nutrients, using closed tanks and an automated cleaning process.The resultant liquid is twice distilled to 55-65 percent ABV, filtered using various methods such as carbon filters, through which tequila is filtered through in cold temperatures to remove the excess fatty compounds that give tequila a cloudy appearance.All of the containers and barrels used in production are made from American white oak with a smoky finish, which aligns with the Sauzas standards, and are used only for aging processes. As one of the first spirits to come out of Sauzas storied tequila house, Sauza Silver delivers the crisp, refreshing agave flavor.Pick up your bottle today!

For over a decade, Jacob Lustig managed the tequila and mezcal portfolio of the largest liquor distributor in the United States. Lustig has had a lifetime of experience in the tequila industry: as a child, his family moved back and forth between San Francisco and Oaxaca, Mexico. Later, as a student at the University of California, Santa Cruz, Lustig studied the history of the Mexican liquor business."My passion for nuanced and unique agave spirits began in southern Mexico during the early 1990s," says Jacob, "when I renovated a centuries-old Oaxacan mezcal distillery after concluding an intensive study of regional mezcal distillation and its myriad production configurables." As the manager of a tequila and mezcal portfolio, "I was able to work closely with over forty of Jaliscos finest tequila distilleries."Seleccin ArteNOM Tequila is the first and only company authorized by the Tequila Regulatory Council to bottle tequilas from different distilleries and release them under a single brand name. "A prevailing regulation in the tequila industry specifically prohibits the bottling of any brand in multiple locations, in order to assure aficionados consistent flavor and quality in their preferred mark," says Jacob, but after years of working with the Tequila Regulatory Council, Jacob was granted permission. Gratefully, the Seleccin ArteNOM Tequilas are now being applauded in both Mexico and the United States.ArteNOM Seleccion de 1414 Tequila Reposado is produced in Arandas, Jalisco (elevation: 5,400 feet) by master distiller Jos Manuel Vivanco at the Destileria El Ranchito. Vivanco is a fourth generation distiller his great, great grandfather began cultivating agave in the highlands of Jalisco just after the Mexican Revolution. Vivanco ferments his estate-grown agave using a natural indigenous-yeast that is found in and around his distillery. After twice-distilling the agave, Vivanco ages the tequila for four months in white American oak casks that were previously used to age bourbon. Seleccion de 1414 Tequila Reposado has notes of mature agave and banana bread, followed by a long, smooth finish with notes of honey, citrus and vanilla.Seleccin ArteNOM Tequila is the only project of its kind. Pick up yours today

For over a decade, Jacob Lustig managed the tequila and mezcal portfolio of the largest liquor distributor in the United States. Lustig has had a lifetime of experience in the tequila industry: as a child, his family moved back and forth between San Francisco and Oaxaca, Mexico. Later, as a student at the University of California, Santa Cruz, Lustig studied the history of the Mexican liquor business."My passion for nuanced and unique agave spirits began in southern Mexico during the early 1990s," says Jacob, "when I renovated a centuries-old Oaxacan mezcal distillery after concluding an intensive study of regional mezcal distillation and its myriad production configurables." As the manager of a tequila and mezcal portfolio, "I was able to work closely with over forty of Jaliscos finest tequila distilleries."Seleccin ArteNOM Tequila is the first and only company authorized by the Tequila Regulatory Council to bottle tequilas from different distilleries and release them under a single brand name. "A prevailing regulation in the tequila industry specifically prohibits the bottling of any brand in multiple locations, in order to assure aficionados consistent flavor and quality in their preferred mark," says Jacob, but after years of working with the Tequila Regulatory Council, Jacob was granted permission. Gratefully, the Seleccin ArteNOM Tequilas are now being applauded in both Mexico and the United States.ArteNOM Seleccion de 1580 Tequila Blanco is produced in the town of Jess-Mara, which is situated nearly 7,000 feet above sea level (making it the town with the highest elevation in Jalisco). There, master distiller Gabriel Lpez-Garibay expertly double-distills Seleccion de 1580 Tequila Blanco at Rancho El Olvido using agave that reflect the terrior of Jess-Maras lava-rich soil the high concentrations of lava with little top soil stress the plants and result in agave with heightened levels of brix sugar. Seleccion de 1580 Tequila Blanco has a bold and herbaceous nose with creamy flavors of fruit that lead to bursts of agave, lime, lemon and pineapple. The long finish is accented by notes of black pepper and spices.ArteNOM Seleccion de 1414 Tequila Reposado is produced in Arandas, Jalisco (elevation: 5,400 feet) by master distiller Jos Manuel Vivanco at the Destileria El Ranchito. Vivanco is a fourth generation distiller his great, great grandfather began cultivating agave in the highlands of Jalisco just after the Mexican Revolution. Vivanco ferments his estate-grown agave using a natural indigenous-yeast that is found in and around his distillery. After twice-distilling the agave, Vivanco ages the tequila for four months in white American oak casks that were previously used to age bourbon. Seleccion de 1414 Tequila Reposado has notes of mature agave and banana bread, followed by a long, smooth finish with notes of honey, citrus and vanilla.ArteNOM Seleccin de 1146 Tequila Aejo is produced by master distiller Enrique Fonseca at Casa Tequilea (elevation: 4,600 feet). Fonseca is a fifth-generation master distiller, and is celebrated for owning one of the largest agave plantations in the Los Altos region. His tequila is distilled twice, first through stainless steel pot stills and then again through copper-pot stills. Sixty percent of Seleccin ArteNOM 1146 Tequila Aejo was matured for two years in French oak, while the remainder was matured in French oak for three years. Then, the tequilas were expertly married together and aged for an additional year in used American white oak casks. By layering American oak on a French oak base, Fonseca "achieves a comfortable, familiar finish with unparalleled, underlying complexity," says Lustig. Seleccin ArteNOM 1146 Tequila Aejo has notes of toasted almonds and creamy vanilla, which are followed by layers of dried fruit and baking spices. The long, earthy finish is complemented by hints of vanilla, caramel and oak.Seleccin ArteNOM Tequila is the only project of its kind. Pick up three unique tequilas that reflect Mexicos heritage and geography today!