Named after a dark, mystical owl represented in ancient Mexican folklore, El Buho Mezcal represents a new breed of agave spirits. Mezcal is often referred to as the grandfather of tequila because its centuries older, but thats not completely accurate tequila is made from blue agave near Tequila, Mexico, while mezcal can be made from agave grown elsewhere in Mexico. El Buho Mezcal, made from agave grown in Oaxaca, Mexico the birthplace of mezcal is produced by a fifth-generation family of mezcal distillers.Near the El Buho farm in Oaxaca, espadin agave plants that are nearly a decade old are hand-selected by expert jimadors who determine exactly when each plant is perfectly ripened and ready to harvest.The hearts of the agave, or pias, are then slowly roasted in a stone pit fire between Oaxacan earth and local mesquite for an entire week, before they are crushed under a tahona (a stone mill). After the resulting mash is fermented, it is double pot distilled in the same alembic still that the first generation of El Buho Mezcal producers used.Crisp, smooth and incredibly approachable, El Buho is a mezcal without pretense.In Oaxaca, the locals say para todo mal, mezcal, para todo bien, tambin.It means for everything bad mezcal; for everything good, too.Whether you have it good or bad, try some today!

Named after a dark, mystical owl represented in ancient Mexican folklore, El Buho Mezcal represents a new breed of agave spirits. Mezcal is often referred to as the grandfather of tequila because its centuries older, but thats not completely accurate tequila is made from blue agave near Tequila, Mexico, while mezcal can be made from agave grown elsewhere in Mexico. El Buho Mezcal, made from agave grown in Oaxaca, Mexico the birthplace of mezcal is produced by a fifth-generation family of mezcal distillers.Near the El Buho farm in Oaxaca, espadin agave plants that are nearly a decade old are hand-selected by expert jimadors who determine exactly when each plant is perfectly ripened and ready to harvest. The hearts of the agave, or pias, are then slowly roasted in a stone pit fire between Oaxacan earth and local mesquite for an entire week, before they are crushed under a tahona (a stone mill). After the resulting mash is fermented, it is double pot distilled in the same alembic still that the first generation of El Buho Mezcal producers used.Crisp, smooth and incredibly approachable, El Buho is a mezcal without pretense. El Buho Tobala-Espadin is handcrafted by maestro mezcalero Octavio Jimnez Monterroza with 85 percent wild agave Tobala and 15 percent cultivated agave Espadin sourced from Santa Maria Zoquitlan, Oaxaca. The agaves are crushed traditionally with a tahona, fermented for nine days in pine vats, before being double distilled in a copper pot still. Aged in stainless steel tanks for six months this mezcal has signature notes of caramelized pineapple, sea salt, and buttery popcorn.Pick up your bottle today!

Situated along the northern coast of South America, Guyana was colonized by the Netherlands in the early 17th century. Much like other European countries at the time, the Dutch used their settlements tropical climate Guyana enjoys an average temperature of up to 89.6 F and up to 137.8 inches of rain annually as a source of raw, fresh ingredients that were unable to be harvested on the European continent.In 1658, Guyana began exporting sugar back to the Netherlands and within a decade, farmers along the Demerara River began distilling their excess cane sugar into rum. By the turn of the century, the tiny Caribbean country had over 300 unique distilleries. Today, Demerara Distillers Co. the last remaining rum distillery in the country pays homage to Guyanas rich tradition of distilling fine rum with El Dorado 12 Year Old Rum.El Dorado Rum is made from fresh, raw sugar cane cultivated in Guyanas rich, alluvial soil. After the sugar cane has been harvested by hand, it is transported back to Demerara Distillery by barge. There, the molasses is fermented with a proprietary strain of yeast specifically designed to control the Brix of the wash (Brix is the measure of dissolved solids in a solution). Following fermentation, the rum is distilled through Demerara Distillers antique wooden and copper stills (the stills, which are up two centuries old, were used when the country was still a settlement).El Dorado 12 Year Old Rum is matured in bespoke, 45-gallon American oak casks for a minimum of twelve years. The hand-coopered barrels are allowed to mature in a custom-built warehouse, where Guyanas intense heat and tropical climate forces the rum and wood to mingle.Th rum has a smoky, savory aroma, with hints of oak, cinnamon and caramelized oranges. Notes of tropical fruits, banana bread and coconuts dominate the palate, and are complemented by touches of tobacco, cedar and woody spice, and lead to a long, caramel finish. El Dorado 12 Year Old Rum earned the Gold Medal and the title "Best in Class" at the International Wine and Spirits Competition in 2011. In addition, it was named on the "Top 10 List" by the The New York Times.Try an amazing rum today!

Situated along the northern coast of South America, Guyana was colonized by the Netherlands in the early 17th century. Much like other European countries at the time, the Dutch used their settlements tropical climate Guyana enjoys an average temperature of up to 89.6 F and up to 137.8 inches of rain annually as a source of raw, fresh ingredients that were unable to be harvested on the European continent.In 1658, Guyana began exporting sugar back to the Netherlands and within a decade, farmers along the Demerara River began distilling their excess cane sugar into rum. By the turn of the century, the tiny Caribbean country had over 300 unique distilleries. Today, Demerara Distillers Co. the last remaining rum distillery in the country pays homage to Guyanas rich tradition of distilling fine rum with El Dorado 12 Year Old Rum.El Dorado Rum is made from fresh, raw sugar cane cultivated in Guyanas rich, alluvial soil. After the sugar cane has been harvested by hand, it is transported back to Demerara Distillery by barge. There, the molasses is fermented with a proprietary strain of yeast specifically designed to control the Brix of the wash (Brix is the measure of dissolved solids in a solution). Following fermentation, the rum is distilled through Demerara Distillers antique wooden and copper stills (the stills, which are up two centuries old, were used when the country was still a settlement).El Dorado 15 Year Old Rum is matured in bespoke, 45-gallon American oak casks for a minimum of twelve years. The hand-coopered barrels are allowed to mature in a custom-built warehouse, where Guyanas intense heat and tropical climate forces the rum and wood to mingle.El Dorado 15 Year Old Special Reserve is a combination of specially selected rums aged up to 25 years. These selected rums are distilled in Enmore and Diamond Coffey stills, the Port Mourant double wooden pot still and the Versailles single wooden pot still before being blended to perfection and aged in old bourbon oak casks. El Dorado 15 Year Old Special Reserve has won continuous major awards over the past decade, possessing the most intriguing and complex character in its class. Perfect for long sipping, straight or on the rocks.Pick up your bottle today!

Situated along the northern coast of South America, Guyana was colonized by the Netherlands in the early 17th century. Much like other European countries at the time, the Dutch used their settlements tropical climate Guyana enjoys an average temperature of up to 89.6 F and up to 137.8 inches of rain annually as a source of raw, fresh ingredients that were unable to be harvested on the European continent.In 1658, Guyana began exporting sugar back to the Netherlands and within a decade, farmers along the Demerara River began distilling their excess cane sugar into rum. By the turn of the century, the tiny Caribbean country had over 300 unique distilleries. Today, Demerara Distillers Co. the last remaining rum distillery in the country pays homage to Guyanas rich tradition of distilling fine rum with El Dorado 12-Year-Old Rum.El Dorado Rum is made from fresh, raw sugar cane cultivated in Guyanas rich, alluvial soil. After the sugar cane has been harvested by hand, it is transported back to Demerara Distillery by barge. There, the molasses is fermented with a proprietary strain of yeast specifically designed to control the Brix of the wash (Brix is the measure of dissolved solids in a solution). Following fermentation, the rum is distilled through Demerara Distillers antique Enmore wooden Coffey and copper stills (the stills, which are up two centuries old, were used when the country was still a settlement). This El Dorado Rum 21 Year Old also features rums distilled through the Versailles single wooden pot still and the Albion Savalle still.Comprised of rums ranging from 21-25 years of age, and matured in bespoke, 45-gallon American oak barrels, this blend is aged within six degrees of the equator in Guyana, where the heat and tropical climate creates an intense interaction between rum and wood. The hand-coopered barrels are also matured custom-built warehouse in Guyana. This rum won a Gold medal at the 2013 International Wine and Spirit Competition in London, and Silver medals in 2014 and 2015.Get your bottle today!

Situated along the northern coast of South America, Guyana was colonized by the Netherlands in the early 17th century. Much like other European countries at the time, the Dutch used their settlements tropical climate Guyana enjoys an average temperature of up to 89.6 F and up to 137.8 inches of rain annually as a source of raw, fresh ingredients that were unable to be harvested on the European continent.In 1658, Guyana began exporting sugar back to the Netherlands and within a decade, farmers along the Demerara River began distilling their excess cane sugar into rum. By the turn of the century, the tiny Caribbean country had over 300 unique distilleries. Today, Demerara Distillers Co. the last remaining rum distillery in the country pays homage to Guyanas rich tradition of distilling fine rum. El Dorado Rum is made from fresh, raw sugar cane cultivated in Guyanas rich, alluvial soil. After the sugar cane has been harvested by hand, it is transported back to Demerara Distillery by barge. There, the molasses is fermented with a proprietary strain of yeast specifically designed to control the Brix of the wash (Brix is the measure of dissolved solids in a solution). Following fermentation, the rum is distilled through Demerara Distillers antique Enmore wooden Coffey and copper stills (the stills, which are up two centuries old, were used when the country was still a settlement).El Dorado Reserve marks the turn of the millenium. This very limited edition 25YO rum is an exquisite spirit with a smooth character that resembles that of a finely aged cognac. The warm tropical climate of Demerara quickens the maturation process, essentially yielding a spirit with a character far beyond its years. El Dorado 25 Year Old has decadent soft notes of caramel and rich fruit cake, making it a fantastic digestif.Pick up your bottle today!

Situated along the northern coast of South America, Guyana was colonized by the Netherlands in the early 17th century. Much like other European countries at the time, the Dutch used their settlements tropical climate Guyana enjoys an average temperature of up to 89.6 F and up to 137.8 inches of rainfall annually as a source of raw, fresh ingredients that were unable to be harvested on the European continent.In 1658, Guyana began exporting sugar back to the Netherlands and within a decade, farmers along the Demerara River began distilling their excess cane sugar into rum. By the turn of the century, the tiny Caribbean country had over 300 unique distilleries. Today, Demerara Distillers Co. the last remaining rum distillery in the country pays homage to Guyanas rich tradition of distilling fine rum with El Dorado 8 Year Old Rum.El Dorado Rum is made from fresh, raw sugar cane cultivated in Guyanas rich, alluvial soil. After the sugar cane has been harvested by hand, it is transported back to Demerara Distillery by barge. There, the molasses is fermented with a proprietary strain of yeast specifically designed to control the brix of the wash (brix is the measure of dissolved solids in a solution). Following fermentation, the rum is distilled through Demerara Distillers antique wooden and copper stills (the stills, which are up two two centuries old, were used when the country was still a settlement).Following distillation, El Dorado 8 Year Old Rum is matured in bespoke, 45-gallon American oak casks that were previously used to mature whiskey. The hand-coopered barrels are allowed to mature in a custom-built warehouse, where Guyanas intense heat and tropical climate forces the rum and wood to mingle.Once the rum has rested for a minimum of eight years, it is brought to proof and bottled by hand. The rum has a dark aroma, with hints of tobacco, caramel and toffee. Notes of stone fruits, banana, creme brulee and papaya dominate the palate, and lead to a soft and slightly sweet finish with traces of oak and butterscotch.The rum was named the Best Rum of 2014 by F. Paul Pacults Spirit Journal, which also named it one of the top ten spirits of the year. In addition, El Dorado 8 Year Old was named the second best rum at the Imbibe Magazine tasting competition in London.Get your bottle of El Dorado now!

Made exclusively from blue agave harvested from the Highlands region of Mexico, El Espoln Tequila Blanco is crafted at the San Nicolas Distillery by Master Distiller Cirilo Oropeza. The distillery is located among the agave plantations of Jaliscos rolling hillsides, and has been the site of tequila production for over two centuries.The process begins when expert jimadors harvest the agave after they have spent nearly a decade maturing. Then, the heart of the agave the pia is removed and cooked for approximately 22 hours (versus the industry average of 12 hours). Once the pia has been cooked, it is shredded and the remaining agave pulp is fermented using a proprietary strain of yeast. During fermentation, Oropeza plays rock music within the distillery to inspire the agave. Then, he twice distills the wash through copper pot stills for approximately 5.5 hours (versus the industry standard of 3.5 hours).The Aejo tequila expression is made from 100 percent blue Weber agaves. It is aged for 10 months in new American oak barrels, then finished for an additional 2 months in Wild Turkey bourbon barrels. This one year of aging takes the Blanco tequila to another level of complexity and richness that makes it a perfect sipper.Get your bottle today!

Made exclusively from blue agave harvested from the Highlands region of Mexico, El Espoln Tequila Blanco is crafted at the San Nicolas Distillery by Master Distiller Cirilo Oropeza. The distillery is located among the agave plantations of Jaliscos rolling hillsides, and has been the site of tequila production for over two centuries.The process begins when expert jimadors harvest the agave after they have been matured for nearly a decade. Then, the heart of the agave the pia is removed and cooked for approximately 22 hours (versus the industry average of 12 hours). Once the pia has been cooked, it is shredded and the remaining agave pulp is fermented using a proprietary strain of yeast. During fermentation, Oropeza plays rock music within the distillery to inspire the agave. Then, he twice distills the wash through copper pot stills for approximately 5.5 hours (versus the industry standard of 3.5 hours).As a result, El Espoln Tequila Blanco has a sweet agave aroma, with hints of flowers, tropical fruits, lemon zest and white pepper. The mouthfeel is soft yet slightly oily, with bright notes of agave, vanilla beans, grilled pineapples and spice. The tequila earned the Double Gold Medal at the San Francisco World Spirits Competition. In addition, it earned a score of 93 points from the Ultimate Spirits Challenge, which said the tequila had "vibrant and sweet agave aromas." Finally, the tequila earned a score of 94 points from the Beverage Testing Institute. Pick up a bottle today!

Made exclusively from blue agave harvested from the Highlands region of Mexico, El Espoln Tequila Blanco is crafted at the San Nicolas Distillery by Master Distiller Cirilo Oropeza. The distillery is located among the agave plantations of Jaliscos rolling hillsides, and has been the site of tequila production for over two centuries.The process begins when expert jimadors harvest the agave after they have spent nearly a decade maturing. Then, the heart of the agave the pia is removed and cooked for approximately 22 hours (versus the industry average of 12 hours). Once the pia has been cooked, it is shredded and the remaining agave pulp is fermented using a proprietary strain of yeast. During fermentation, Oropeza plays rock music within the distillery to inspire the agave. Then, he twice distills the wash through copper pot stills for approximately 5.5 hours (versus the industry standard of 3.5 hours).The Reposado tequila expression is made from 100 percent blue Weber agaves. It started as Blanco, before being aged for 3 to 5 months in lightly-charred new American oak barrels. The aging process contributes another layer of complexity, making it perfect for any kind of cocktail that demands a serious tequila backbone.Pick a bottle up today!

Tequila Herradura was founded in 1870 in Jalisco, Mexico. They currently produce El Jimador Tequila. The tequila is named in honor of the master tequila harvesters, the Jimadores, who hand-cut each agave heart (the pia) with a razor-sharp coa, To produce the tequila the pias are roasted in a clay oven, before being double-distilled and placed in American oak bourbon barrels for two months to rest.El Jimador Reposado starts out with 100 percent hand-harvested blue Weber agave, naturally fermented and double distilled. The tequila enjoys a two-month siesta in bespoke, handmade American oak barrels until the liquid reaches perfect maturation. The result is an exquisite golden tequila, with warm seasoned flavors and a smooth, confident agave flavor that shines on its own, but can be enjoyed in a range of tequila cocktails.This stunning tequila has inviting aromas of vanilla, toasted wood, fruits, spices, and cooked agave. A rich combination of spice, fruit, wood, vanilla and subtle toasted hazelnuts. Soft and long-lasting with the warm flavors of vanilla and subtle spice rested in oak. The Mexican gem has also won over 25 awards since 2010, including a Double Gold Medal at the San Francisco World Spirits Competition in 2012.Pick up your bottle today!

In Mexico, mezcals are distilled in an entirely natural and unhurried process, often utilizing traditions and family recipes that have been passed down for generations. The principal ingredient used in crafting mezcal the agave plant requires seven to twenty years to mature before being harvested. While a few varieties of agave have been domesticated, others must be harvested from the wild, rugged terrains of Mexicos tiny villages. As a result, a single batch of mezcal, which can produce as few as 1,000 bottles, begins with the harvesting of 10 tons of agave and can take up to 25 years to produce, from start to finish.Once the agave have been harvested, the heart of the plant, or pias, are cooked for several days in large, earthen pits lined with hot stones, and then crushed under the weight of a massive stone wheel, usually drawn by a horse or burro. After the pias are crushed, the pulp is placed in a large wooden vat, together with ambient yeast, in order to begin fermentation. After several days, expert mezcaleros determine by taste, smell and sight when the wash is ready for distillation.When the wash is ready, the mezcaleros distill it through traditional copper stills that are heated over wood fires. The journey from the farm, or hacienda, to bottle is long and arduous, but every step is conducted with the careful attention and pride necessary to produce a complex yet smooth mezcal.El Jolgorio Mezcal BarrilAgave Type: BarrilRegion: La Compania Ejutla, Oaxaca, MexicoMaestro Mezcalero: Gregorio Y GonzaloProof: 94 (47 percent ABV)Details: Crafted using a varietal of agave that grows exclusively in hilly areas and produces a long, cylindrical plant resembling a tree.Tasting Notes: Delicate notes of fresh herbs and spices. Finishes with notes of black pepper, vanilla, citrus and apples.Pick up a bottle today!

Agave Type: CuisheRegion: Santa Maria Zoquitlan, Santiago MatatlanMaestro Mezcalero: Gregorio Garcia, Ignacio ParadaProof: 84 Proof, 47 percent ABVTasting Notes:Earthy notes of wet clay. Smooth, spicy, smoky character, minerality. Details: Crafted from the rare and wild agave Cuishe which has a cylindrical, stalk-shaped pia. Earth pit-roasted, crushed by tahona, open air fermented, and double-distilled.

Agave Type: Espadn Region: San Pedro Quiatoni, Santa Maria Zoquitlan, Santiago MatatlanMaestro Mezcalero: Celso Luis Santiago, Ignacio Parada, Jose Cortez Santiago, Valentin Cortes Proof: 84 Proof, 47 percent ABVTasting Notes:Herbaceous notes of roasted agave and mint. Vibrant savory notes of citrus, basil, oregano and rosemary. Smoke, agave, earthy notes, and minerality on the finish. Details: Crafted from 10-year-old wild agave Espadn.Earth pit roasted, crushed by a mule-drawn tahona, open air fermented and double distilled in copper pot stills.

Agave Type: Madre-CuisheRegion: Miahuatlan, Santa Maria Zoquitlan, OaxacaMaestro Mezcalero: Ignacio Parada, Pedro Vasquez, Regulo ParadaProof: 94 Proof, 47 percent ABVTasting Notes: Vegetal, earthy notes, minerality, soft floral notes. Details: crafted from 13-year-old agave Madre-Cuishe, known for their dense core and relatively low water content, crushed by a horse-drawn tahona. Double distilled.

In Mexico, mezcals are distilled in an entirely natural and unhurried process, often utilizing traditions and family recipes that have been passed down for generations. The principal ingredient used in crafting mezcal the agave plant requires seven to twenty years to mature before being harvested. While a few varieties of agave have been domesticated, others must be harvested from the wild, rugged terrains of Mexicos tiny villages. As a result, a single batch of mezcal, which can produce as few as 1,000 bottles, begins with the harvesting of 10 tons of agave and can take up to 25 years to produce, from start to finish.Once the agave have been harvested, the heart of the plant, or pias, are cooked for several days in large, earthen pits lined with hot stones, and then crushed under the weight of a massive stone wheel, usually drawn by a horse or burro. After the pias are crushed, the pulp is placed in a large wooden vat, together with ambient yeast, in order to begin fermentation. After several days, expert mezcaleros determine by taste, smell and sight when the wash is ready for distillation.When the wash is ready, the mezcaleros distill it through traditional copper stills that are heated over wood fires. The journey from the farm, or hacienda, to bottle is long and arduous, but every step is conducted with the careful attention and pride necessary to produce a complex yet smooth mezcal.El Jolgorio Mezcal MexicanoAgave Type: Espadin MexicanoRegion: Santiago Matatlan, Oaxaca, MexicoMaestro Mezcalero: Valentin Cortes Y GregorioProof: 94 (47 percent ABV)Details: Crafted using a rare varietal of agave that grows in moist environments at low elevations, resulting in a plant that is high in sugars and low in impurities.Tasting Notes: Intense tropical fruits, with hints of citrus, banana and a touch of black pepper.Pick up a bottle today!

In Mexico, mezcals are distilled in an entirely natural and unhurried process, often utilizing traditions and family recipes that have been passed down for generations. The principal ingredient used in crafting mezcal the agave plant requires seven to twenty years to mature before being harvested. While a few varieties of agave have been domesticated, others must be harvested from the wild, rugged terrains of Mexicos tiny villages. As a result, a single batch of mezcal, which can produce as few as 1,000 bottles, begins with the harvesting of 10 tons of agave and can take up to 25 years to produce, from start to finish.Once the agave have been harvested, the heart of the plant, or pias, are cooked for several days in large, earthen pits lined with hot stones, and then crushed under the weight of a massive stone wheel, usually drawn by a horse or burro. After the pias are crushed, the pulp is placed in a large wooden vat, together with ambient yeast, in order to begin fermentation. After several days, expert mezcaleros determine by taste, smell and sight when the wash is ready for distillation.When the wash is ready, the mezcaleros distill it through traditional copper stills that are heated over wood fires. The journey from the farm, or hacienda, to bottle is long and arduous, but every step is conducted with the careful attention and pride necessary to produce a complex yet smooth mezcal.El Jolgorio Mezcal PechugaAgave Type: Espadin SilvestreRegion: Santiago Matatlan, Oaxaca, MexicoMaestro Mezcalero: Valentin Cortes Y GregorioProof: 96 (48 percent ABV) Details: Twice distilled in a copper pot still with pineapples, limes, oranges, plantains, apples, pears and the breast of a Guajolote (a creole turkey rooster).Tasting Notes: Bursts of citrus fruit (particularly agave and pineapple). Sweet touches of green fruits and herbs, along with a hint of cajun chicken and smoke.Pick up a bottle today!

Agave Type: Tepeztate Region: San Baltazar, Santa Maria ZoquitlanMaestro Mezcalero: Gregorio Garcia, Ignacio ParadaProof: 84 Proof, 47 percent ABVTasting Notes:Vegetal, herbal, and earthy. Details: Crafted from the rare wild agave Tepeztate, which can up to 25-35 years to mature. It grows horizontally from mountain cliffs, making it difficult to harvest. Earth pit roasted, crushed using a mule-drawn tahona. Open fermentation. Double distilled in small batches for conservation purposes.

Agave Type: Tobal Region: Santiago MatatlanMaestro Mezcalero: Gregorio Garcia, Gregorio Hernandez, Valentin CortesProof: 84 Proof, 47 percent ABVTasting Notes:Sweet notes, heavy fruits, mango, roasted agave, pine, and citrus. Salinity, wood notes, smoke. Details: Crafted from 12-year-old wild agave Tobal. Roasted in an earth pit, crushed using a mule-drawn tahona. Open air fermented, and double-distilled.

In 1832, Jose Antonio Sierra, who was a master carpenter by trade, founded the El Maestro Sierra Winery in Spain. Prior to founding the winery, Sierra had been employed as a cooper for some of the most prestigious sherry makers in the country, and was an expert on the effects of maturing wine and spirits in oak casks. Today, the El Maestro Sierra Winery is shepherded by Pilar Pla Pechovierto, the widow of a direct descendant of Sierra. Over the past three decades, the estate has become renown for producing some of the finest sherries and brandies in Spain.El Maestro Sierra Brandy Reserva is produced entirely on the two-hundred year old estate. After the grapes used to craft the brandy have been harvested, they are fermented and then distilled. The resulting brandy is then solera-aged for a minimum of 20 years. Solera aging is a process that has generally been reserved for aging cognacs, ports and sherries. It involves filling a series of casks at different intervals over a long period of time. As brandy from the oldest cask is emptied and bottled, the cask is re-filled with an equivalent amount of brandy from the second-oldest cask in the solera. This cascading effect continues until the youngest cask in the solera is filled with new brandy. As a result, no cask in the solera is ever fully emptied. In addition, as the younger brandy ages and cascades through the solera, its average age and complexity gradually increases over time.As a result of this two decade-long solera aging process, El Maestro Sierra Brandy Reserva has an aroma of soft milk chocolate, dried fruits, tobacco and chewy leather. Notes of rich vanilla, caramel, oak, apples and pears dominate the palate, and lead to a finish with hints of brown sugar, figs, coffee and tobacco.Pick up a bottle today!

For over four generations Gonzlez family has been perfecting the tequila-making craft. To this day, they incorporate age-old processes and values handed down for generations. El Mayor represents a legacy of Tequila. Rodolfo Gonzlez is a very hands on Master Distiller. Passionately overseeing the entire process from field to bottle, and ensuring every drop that leaves his distillery is nothing short of perfection. Rodolfos son Paul and daughter Graciela represent the fourth generation of Gonzlez distillers and continuation of the family legacy. El Mayor tequilas are handcrafted in the fertile, rocky soils of Jalisco Mexico using Weber Blue Agave. Once harvested their hand-selected agave is chopped stacked and cooked in autoclaves, before the cooked agave is shredded and gently pressed to extract the full agave flavor. After being fermented with a proprietary, family owned yeast strain, the agave juice is double distilled in copper lined pots.This smooth sipping Aejo is distilled from 100 percent Blue Agave and aged in white oak barrels for 18 to 36 months yielding a sophisticated smooth flavor profile that has earned this tequila many distinctions, including a Gold medal at the 2017 SIP Awards.Pick up your bottle today!

For over four generations Gonzlez family has been perfecting the tequila-making craft. To this day, they incorporate age-old processes and values handed down for generations. El Mayor represents a legacy of Tequila. Rodolfo Gonzlez is a very hands on Master Distiller. Passionately overseeing the entire process from field to bottle, and ensuring every drop that leaves his distillery is nothing short of perfection. Rodolfos son Paul and daughter Graciela represent the fourth generation of Gonzlez distillers and continuation of the family legacy. El Mayor tequilas are handcrafted in the fertile, rocky soils of Jalisco Mexico using Weber Blue Agave. Once harvested their hand-selected agave is chopped stacked and cooked in autoclaves, before the cooked agave is shredded and gently pressed to extract the full agave flavor. After being fermented with a proprietary, family owned yeast strain, the agave juice is double distilled in copper lined pots. This unaged, 100 percent Blue Agave tequila delivers a crisp, light body, with just a hint of pepper and a bevy of accolades to match, including "Platinum, Best of Class" at the 2017 SIP Awards. Pick up your bottle today!

For over four generations Gonzlez family has been perfecting the tequila-making craft. To this day, they incorporate age-old processes and values handed down for generations. El Mayor represents a legacy of Tequila. Rodolfo Gonzlez is a very hands-on Master Distiller. Passionately overseeing the entire process from field to bottle, and ensuring every drop that leaves his distillery is nothing short of perfection. Rodolfos son Paul and daughter Graciela represent the fourth generation of Gonzlez distillers and continuation of the family legacy.El Mayor tequilas are handcrafted in the fertile, rocky soils of Jalisco Mexico using Weber Blue Agave. Once harvested their hand-selected agave is chopped stacked and cooked in autoclaves, before the cooked agave is shredded and gently pressed to extract the full agave flavor. After being fermented with a proprietary, family-owned yeast strain, the agave juice is double distilled in copper lined pots.El Mayor Tequila has launched a new limited-edition El Mayor Extra Aejo Rum Cask Finish. This new Tequila addition is aged a minimum of three and a half years, before being finished in rum casks. This limited edition is made with estate-grown, 100 percent blue agave from the valley area of Jalisco. For this expression, only the most mature agaves were selected in order to achieve the richest flavor.Pick up your bottle today!

For over four generations Gonzlez family has been perfecting the tequila-making craft. To this day, they incorporate age-old processes and values handed down for generations. El Mayor represents a legacy of Tequila. Rodolfo Gonzlez is a very hands-on Master Distiller. Passionately overseeing the entire process from field to bottle, and ensuring every drop that leaves his distillery is nothing short of perfection. Rodolfos son Paul and daughter Graciela represent the fourth generation of Gonzlez distillers and continuation of the family legacy. El Mayor tequilas are handcrafted in the fertile, rocky soils of Jalisco Mexico using Weber Blue Agave. Once harvested their hand-selected agave is chopped stacked and cooked in autoclaves, before the cooked agave is shredded and gently pressed to extract the full agave flavor. After being fermented with a proprietary, family-owned yeast strain, the agave juice is double distilled in copper lined pots.El Mayor Extra Aejo Tequila is the epitome of aging gracefully. A 100 percent agave tequila is meticulously aged in American white oak barrels for a minimum of three and a half years. This stunning Aejo earned Platinum at the 2017 SIP Awards and Master in the 2017 Tequila Masters Super Premium Category.Pick up your bottle today!