The Espadín and Jabalí were harvested between 1550 and 1600 meters above sea level near the village of Miahuatlán, Oaxaca. The piñas were roasted in an underground oven, ground with a stone tahona…

Slight sweetness on the nose with a soft mineral scent of river rock. An initially viscous mouthfeel leads to a savory palate with flavors of sage, fennel and creamed corn. The finish is lasting with…

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This limited release is distilled from the tepeztate agave plant, an extremely rare species that grows on rocky cliffs and takes over 25 years to reach full maturity. Defined by savory qualities,…

A subspecies of the Karwinskii Family of agave, the Tobasiche is a wild agave that needs twelve to thirteen years to fully mature. This agave is typically characterized by its herbaceous and…

Driven by the region that the Castilla was sourced from, the aromatics are fruit forward and earthy. A slight sweetness is evident on the palate with flavors of roasted agave, mocha and fresh mint…

The aromatics express notes of lavender and sage. Bright green vegetal flavors of celery and parsley grace the palate with a lingering finish of black pepper.

The Partida family grows their Ixtero Amarillo (Agave rhodacantha) to a reasonably consistent maturity of around 12 years; the agave is then cut in the capón style and allowed to continue saturating…