Master Tequilera: Sandra Luquín.

Its aromas are reminiscent of cooked agave, fresh herbs and a subtle hint of pepper. Warm but smooth on the palate, it gives us a pleasant finish of ripe agave, with a slight hint of mint tea.

Ideal to stimulate the appetite or to accompany a good plate of cold meats and cheeses. It is recommended to be enjoyed in a thin riedel style glass.
From amatitan jalisco, 750ml, 40% alcohol

Master Tequilera: Sandra Luquín.

Aged for 11 months in barrels, the aroma of cooked agave and oak predominates. Delicate to the taste, but with the classic character provided by the wood. It has almond notes and a touch of tangerine peel. A toasted nutty, herbal finish.

Enjoy it at gatherings with friends and family; it deserves to be shared. It is recommended to be enjoyed in a thin riedel style glass.
From amatitan jalisco, 750ml, 40% alcohol

Master Tequilera: Sandra Luquín.

Aged 36 months in barrels. By its nature it is elegant, with great character and robust body. Predominant notes of oak, toasted nuts and dried dates. Subtle hints of bitter chocolate, with a finish of caramelized nuts and spices.

Ideal to celebrate a special moment and appreciate it calmly. It is recommended to be enjoyed in a thin riedel style glass.
From amatitán jalisco, 750ml, 40% alcohol.

Master Tequilera: Sandra Luquín.

Its process gives it interesting qualities. It is left to rest for 11 months in oak barrels before being filtered at the molecular level. It offers a harmonious combination of the best qualities of classic tequilas. Its character and silkiness is similar to an añejo, but retains its essence of cooked agave, with a herbal touch characteristic of a blanco. Its finish is clean and fresh.

Perfect to accompany your favorite meal with friends and family.

From amatitan jalisco, 750ml, 40% alcohol. 

Master Mezcalero: Ignacio Gutierrez.

Of medium-high complexity, it gives us an exotic and tropical sensation. Its smokiness is warm and comforting, with aromas reminiscent of tangerine, orange and guava peel. Taste is citrusy with a herbal, mineral touch.
44% alcohol, 750ml, from Matatlán, Oaxaca.

The wild variety tepeztate requires 12 to 15 years of maturation. The piñas are cooked in a conical earth oven covered with hot stones. The grinding is done in a Chilean horse-drawn mill. It is distilled twice in a copper still.

Master Mezcalero: Ignacio Gutierrez.

Medium-high complexity, with sophisticated, earthy personality. Delicate smokiness, silky texture and elegant on the palate. Prevalent dry notes of herbs, fine spices. Its minerals evoke the freshness of mud. Herbal mineral finish reminiscent of a rainy breeze.
44% alcohol, 750ml, from Matatlán, Oaxaca.

The wild Cuishe variety requires 13 to 15 years of maturation. The piñas are cooked in a conical earth oven covered with hot stones. The grinding is done in a Chilean horse-drawn mill. It is distilled twice in a copper still.