1. Clase Azul Añejo Tequila

    Proof80 (40% ABV)
    Clase Azul is produced at the Productos Finos de Agave at Nom 1416, situated in the Jesus Maria region of Arandas in Los Altos Highlands region of Mexico. Clase Azul is a premium 100% authentic from the tequila crafted in a small town named Santa Maria Canchesdá. Over one hundred Mexican artisans go to work meticulously handcrafting each bottle.

    Clase Azul tequilas are made from 100% from organic Tequilana Weber Blue Agaves. Chosen from approximately 200 breeds of agave, this particular species is the only one that produces tequila. Once the agave is harvested, Clase Azul cooks them in old-fashioned brick ovens, a process which takes 72 hours.

    The cooked piñas are then crushed, after which a special brand of yeast is added. This liquid is allowed to ferment before the resultant spirit is meticulously twice-distilled with careful attention ensuring the highest quality spirit. This ultra-premium line of tequilas comes from the region of Jalisco, which imparts a unique flavor profile to the tequila.

    Clase Azul Añejo, also known as “Edición Indígena-Mazahua” (Mazahua Edition) due to the bottle design’s tribute to the culture, is an ultra-premium añejo tequila made from Tequilana Weber Blue Agave. Its intense amber color and layered aromas are a result of an extended period of aging.

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    The nose is layered with aromas of Mexican vanilla, cinnamon, apples and almonds and surrounded by caramel aromas from the slow-cooked agave. The palate is a delicate, yet balanced combination of cooked agave flavors with hints of vanilla, caramel, and various woods throughout the finish.
  2. Gran Patron Añejo Burdeos Tequila

    Proof80 (40% ABV)
    The Patrón Spirits Company was launched in 1989 by John Paul DeJoira and Martin Crowley. With its inception, came the world’s 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 & Blender behind the recipe for the Mexican spirit. Produced at the Hacienda de Patrón, the distillery sources agaves from Los Altos in Jalisco. Roca Patrón is crafted from 100% 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 “stone,” the Gran Patron Añejo Burdeos is produced using traditional artisanal methods. The premium tequila is aged in American and French oak barrels at Hacienda Patrón distillery in Jalisco, Mexico. It’s then distilled again and racked in vintage Bordeaux barrels. Gran Patron Añejo Burdeos earned 98 Points from Wine Enthusiast.

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    Rich Bordeaux aromas on the nose. Notes of oak wood, raisins, and vanilla on the palate. The finish is velvety smooth.
  3. Herradura Seleccion Suprema Extra Añejo Tequila

    Proof80 (40% ABV)
    In 1870, Félix López began cultivating blue weber agave from the fields of the San José del Refugio Hacienda, situated in Jalisco, Mexico. Since then, expert jimadors have been nurturing the crop at the hacienda, which ultimately came to be known as Casa Herradura. Today, the agave growing Casa Herradura, which can take up to ten years to mature, grow up 2 meters high and weigh nearly 500 pounds, are descendants of the original agave growing on the estate in 1870.

    Herradura Seleccion Suprema Extra Añejo Tequila is crafted using agave harvested exclusively from the Casa Herradura estate. Once the agave have been harvested, the heart of the plant (the piña) is stripped away from its leaves using a special knife called a coa and cooked for approximately 26 hours in ovens made of stone and brick. During this cooking process, the once-white piñas turn a deep orange color, and reveal an incredibly sweet and intense aroma (the piñas are so sweet that chunks of cooked agave are often sold as candy in the street markets of Jalisco).

    Once the piñas have been cooked, they are crushed and then fermented for up to seven days using natural, air-borne yeasts. Then, the wash is twice distilled and the tequila is matured for four years in American white oak casks that were formerly used to mature Kentucky bourbon. As a result of this extra-long aging process, the tequila has an aroma of dark vanilla, rose petals, cinnamon and intense citrus. Complex notes of baked apples, pineapples, citrus, vanilla pods and caramel are exposed on the palate, and give way to a creamy finish that has touches of lingering spices.

    Herradura Seleccion Suprema Extra Añejo Tequila earned the Gold Medal at the San Francisco World Spirits Competition in 2012 and the Platinum Medal at the Spirits International Prestige Awards the same year. In addition, it earned a score of 94 points at the Ultimate Spirits Challenge in 2014, where it was named the Best Extra Añejo Tequila in the World.

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    Aroma of dark vanilla, rose petals, cinnamon and intense citrus. Complex notes of baked apples, pineapples, citrus, vanilla pods and caramel are exposed on the palate. Creamy finish that has touches of lingering spices.
  4. Tequila Rey Sol

    Proof80 (40% ABV)
    Casa San Matías has been making tequila since 1886, making it one of the oldest family tequila distilleries in Mexico. It was during the revolutionary era that Don Delfino Gonzales sprung on the opportunity to channel his passion into making the famous Mexican spirit. In 1940 the distillery was relocated to Ojo de Agua in the Los Altos region of Jalisco. They were the first distillery to introduce an extra-aged tequila to the Mexican market in the 1990s ― the San Matías Gran Reserva. With more than 130 years of tequila-making behind them, they are just as passionate about tradition as they once were.

    Majestic Rey Sol tequila was launched in 1998, just as the first International Space Station brought mankind closer to the sun. The depiction of the sun on the beautiful decanter was designed by Mexican artist Sergio Bustamante. It's a traditionally-crafted spirit, made from Casa San Matías' own agaves, grown in the mineral-rich soil of the Jalisco Highlands. These are first baked for 48 hours at exactly 194°F. The cooked agaves are then milled and natural spring water is added. The juice ferments for 72 hours in fermentation tanks, before being distilled slowly at a low temperature. Finally, the tequila is aged for 6 years in French and American white oak barrels.

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    The nose has oak, chocolate, vanilla, hazelnut, roasted almonds, and dried fruit notes. It's sweet on the palate with prominent oak notes. Finishes with lingering nutty and chocolate notes.
  5. Vuelo del Aviador Gran Reserva Tequila Añejo

    Proof80 (40% ABV)
    Vuelo del Aviador crafts artisanal tequila of the highest quality in Jalisco, Mexico. Their lineup of luxury spirits consists of the Plata, Reposado, Añejo, and Extra Añejo. The finest blue weber agaves used are fully-matured, meaning they have been growing on the estate for 7 to 9 years. They are then cooked slowly in clay ovens for 72 hours before the pulp is fermented and distilled using copper-pot stills. The different juices then get aged for varying amounts of time, from the Plata which takes 4 months, to the Extra Añejo which takes 5 to 7 years. Different casks are used for maturation. These include French and American oak, Napa Valley red wine barrels, as well as whiskey casks. The Plata has won a Double Gold Medal at the 2020 edition of the San Francisco World Spirits Competition.

    Based on the same liquid as the award-winning Plata expression, the Vuelo del Aviador Gran Reserva Añejo spends 2 years in Napa Valley red wine barrels before being bottled at 80 proof. "Vuelo del Aviador" is Spanish for "flight of the pilot", hence the wings in the design of the bottle. The exquisite handcrafted tequila has delicate notes and a rich finish with dried fruit and grape notes.

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    The nose opens with a pleasant sweetness, oak, toasted agave, and papyrus. The rich palate has fruity melon, apple, and grape notes, along with hints of chocolate and cherry. Finishes smooth with lingering dried fruit.
  6. The Lost Explorer Mezcal Salmiana

    Proof84 (42% ABV)
    The Lost Explorer is a sustainable mezcal range that is produced in the sun-soaked Valles Centrales in Oaxaca, Mexico, by the internationally recognized Maestro Mezcalero Don Fortino Ramos with 40 years of mezcal distilling experience. Luckily, the apple doesn’t fall far from the tree and he intends to pass on his precious knowledge to his daughter Xitlali, who is already working closely with him at the distillery. Partnering up with the British environmentalist David de Rotschild and the Icelandic entrepreneur Thor Björgólfsson, this range of three mezcal products came to life with a vow to honor sustainable production and artisanal craft of high-quality hand-crafted mezcal, Oaxaca's nature and its local community. The production of the Lost Explorer range includes solar panels, a rainwater collection system, and carbon footprint monitoring among other sustainable methods. For every agave plant harvested, at least three new are replenished.

    The range features three agave varieties, Espadín, Tobalá and Salmiana. After the perfectly ripe piñas are harvested by their jimadores, Maestro Mezcalero carefully selects the agave before it is returned to the earth and cooked for 3 days in conical earthen ovens lined with volcanic rock. Ground and macerated, fermentation follows in open-top oak barrels filled with pure spring water and wild yeasts. At the Lost Explorer, mezcal is bottled in recycled crystal bottles at 84 proof as Don Fortino believes this is the perfect balance of raw ingredients and alcohol.

    Lost Explorer Salmiana is the most herbaceous expression in the range. Made from 100% Salmiana agave, or, scientifically called Maguey Verde, which reaches maturity in 12 years before it's harvested, this wild agave variety is massive in stature and grows in high-altitude, adventurous terroir. It was traditionally used to produce pulque, the slightly alcoholic, milky drink, dubbed "the Drink of the Gods". Double distilled, this extraordinary mezcal bottle features a sweet and spicy profile with notes of green chili, grapefruit and fresh agave after rainfall. The hand-labeled bottles are made from recycled crystal and sealed with biodegradable natural beeswax.

    This rare, one-of-a-kind dram was awarded Gold at International Spirits Challenge, Master and Taste Master from The Spirits Business Tequila & Mezcal Masters, Double Gold at San Francisco World Spirits Competition, Gold and 97 points from International Wine and Spirits Competition as well as 5 Stars Exceptional from Difford’s Guide.

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    On the nose, it features a range of green chilli, grapefruit peel and fresh agave after rainfall. The palate is full of sweet notes with fresh citrus and dried herbs. The finish is spicy and balanced with earthy and mineral notes.
  7. Rey Campero Mexicano Mezcal

    Proof96 (48% ABV)
    Rey Campero Mexicano Mezcal is crafted from Mexicano agave that’s harvested in a high-altitude forest. Distilled in a copper-pot still by Maestro Mezcalero Rómulo Sánchez Parada, this premium Mezcal releases a classic and subtle herbal character, notes of freshly cut grass, fruit, and smoke. Bottled at 96 proof, the finish is smooth but flavorful.

    Rey Campero means "King of the Countryside." Its story is tied to Mezcalero Rómulo Sánchez Parada, who learned all about producing mezcal from his father and grandfather, but the family tradition actually started with his great grandmother Clara Manzano Rios. She was the one who built the family’s palenque — the first in Candelaria Yegolé —in 1870 and started distilling with her husband Nicolas Sanchez. Initially, Rómulo Sánchez Parada emigrated to North Carolina but returned to Candelaria Yegolé, Mexico, in 2003 and started making Mezcal again with his family. This is a family with a rich history in making mezcal that spans more than 7 decades and 4 generations of Mezcaleros. Today, Rey Camepro is produced in Candelaria Yegolé, a tiny village of 150 people in the Oaxacan Highlands just as it once was, according to tradition and with sustainability in mind. They focus on producing the finest quality mezcal, finding new markets for the spirit, as well as creating job opportunities.

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    The nose is fresh with sweet agave and citrus while the palate is subtly herbal with freshly cut grass, fruit, and smoke. The finish is smooth.
  8. Erstwhile Tepeztate-Tobalá Ensamble Mezcal

    Proof88 (44% ABV)
    Erstwhile Mezcal is an importer from Brooklyn, New York, specializing in artisanal mezcal. Founded in 2017 by Yuan Ji and Kevin J. Brown, they are laser-focused on helping smaller, family-operated mezcal producers reach the US. This involves education, curation, and extensive research — all in order to bring the best traditional small-batch mezcal to the consumer, while enabling the producers to expand.

    They never meddle with the mezcaleros' production process and always pay them fairly, only stepping in when and where their help is needed. This includes fronting legal fees, finding a suitable bottling facility, and any similar hurdles which are overcome at the beginning of every partnership they make. Transparency plays a huge role in the way they operate, always stating where the mezcal is sourced from and actively communicating with the mezcal-loving community.

    Their very first release was the Erstwhile Mezcal Espadín from Rancho Blanco Güilá. While the founders were scouring the Oaxaca countryside for a flagship Espadín Mezcal, they came upon master mezcalero Silverio García Luis. They immediately knew they'd found what they were looking for. Complex, elegant, balanced, as well as versatile and good value, it was the perfect fit for their first shipment from Mexico. Since then they have been partnering with some of the finest traditional mezcal producers.

    The Erstwhile Tepeztate-Tobalá Ensamble Mezcal is a blend of two different mezcals, one made with tepeztate and the other with tobalá agaves. The first brings green and vegetal notes, while the other takes care of the sweetness, fruit, and a full body. Produced by Juan Hernández Méndez & Hortensia Hernández Martínez, this small-batch mezcal is made from naturally-fermented agaves that are distilled using traditional methods and bottled at 88 proof.

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    The two drastically different agaves each contribute to the overall profile. First there are the green, vegetal, and pear notes of the tepeztate, followed by the sweetness, fruitiness, and rounder body of the tobalá. The two complement each other beautifully with green pepper, a minerality, and smooth caramel notes, along with a gentle smokiness.
  9. Corte Vetusto Mezcal Ensamble II

    Proof87 (43.5% ABV)
    El Corte Vetusto ― "the ancient cut" in Spanish ― takes its inspiration from Zapotec legends. It is said that the god of thunder Cocijo struck the Oaxacan valleys with lightning, filling the air with the sweet and smoky aromas of agave. The local mezcaleros have been perfecting their craft for centuries, trying to recreate "the ancient cut" ― a cut of mezcal worthy of that moment, worthy of the gods. They go about it the natural way, as tradition would have it.

    In charge of Corte Vetusto mezcal is Juan Carlos Gonzalez Diaz, 4th generation mezcalero. He has been invested in the process since childhood, first watching his father learn the craft, then eventually taking up the mantle himself. The art, wisdom, and skill are in his blood, having been passed down from his great grandfather Don Mauro. Developing his own style over the years and leaving behind the life as an architect, Carlos heard the call of mezcal once again. Enlisting the help (and machete) of Don Santiago, they produce hand-crafted artisanal mezcal of the finest quality using traditional methods: harvesting by hand, slow-roasting in earthen fire pits, open-air fermentation in wooden vats, and double distillation in copper or clay stills.

    This limited-edition expression is the second Ensemble mezcal produced by Corte Vetusto. "Ensemble" stands for "blend", meaning that different agave varieties are used. Espadin, tobala, and Karwinskii (madrecuishe) agaves are used in equal parts in the recipe. The production methods are traditional with the cooking taking place in a rock-lined pit oven for 3 to 5 days. Then they are crushed using a horse-pulled stone mill, before being left to ferment naturally for 1 to 2 weeks in open-air wooden vats. The double distillation process is unique with the first distillation taking place in a copper pot still and the second in a smaller clay pot still. The spirit is distilled to proof ― 87 proof, to be exact. The mezcal has several awards under its belt, including a Gold Medal and "Best in Class" from the American Distilling Institute, a Double Gold Medal and Trophy from the 2020 International Spirits Challenge.

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    The nose opens with bright and fruity aromas of apple and mango. Caramel, wood spice, and smoke notes bring plenty of complexity. The palate has roasted agave, herbs, grapefruit zest, minerality, and chocolate. It's a long, creamy, and earthy finish with lingering smoke.
Top 10 Tequila & Mezcal


Top 10 Tequila & Mezcal

For sipping or mixing, neat or on the rocks upgrade your bar and explore these top ten tequila and mezcal bottles that will wow your palate.

These agave spirits are close cousins. Technically any spirit distilled from agave is considered mezcal making tequila a type of mezcal. The first tequilas were actually called Vinos de Mezcal, which translates to Mezcal Wines!

Explore the vast realm of tequila and mezcal. They have both earned themself a rightful place in your collection.

Want something besides tequila? These are the top 10 rums and top 10 gins you can buy.

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