- Our Clubs
Tequila and mezcal are produced in different states of Mexico (though there is overlap). Tequila can only be made, by law, with one variety of agave: the Blue Agave.
The agaves used were sourced from the Tequila Valley and the piñas were cooked for close to two days in stone ovens.
Showcasing the lowland spice and mineral, you can almost taste the iron rich red soils. The "Tres" is aged one year in fresh white oak barrels, coaxes more depth of oak from these exceptional barrels without overpowering the fruit. The barrels used are the real difference here - no ex-whiskey or brandy barrels, just high quality new white oak. Enhanced richness and herbal quality are the keynotes for the Anejo.
The stars dance in the sky above the fields for as many as ten years before the organic agaves are harvested for 123 Organic Blanco (Uno) tequila, the pure mother spirit from which Reposado (Dos) and Anejo (Tres) tequilas are created. As they reach the peak of maturity under the watchful gaze of the guardian snake (coatl), the agaves are hand-harvested and the hearts are slowly cooked in stone ovens for almost two days before being pressed to release their sugary juice. After a natural fermentation and precise small-batch distillation, Blanco tequila is born.
Marked by an earthy, citrus and herbal character, Blanco (Uno) is tequila in its most natural state and ideal as the basis for organic cocktails and sipping.
Climbing the rugged dirt roads high above San Dionisio Ocotepec, we discover the remote village of Las Milpas, a true example that “you don’t find Mezcal, Mezcal finds you.” Here, nestled among the cornfields overlooking rolling pastures, lies the palenque of Anastacio Cruz Antonio and his sons Rigoberto, Abel and Pedro.
Their Single Village expression is crafted by roasting ripe agave Espadin in an earthen horno carved into the granite hillside. Roasted agave is milled using a horse-drawn molino and fermented using only ambient microbes and yeasts in open-air wooden fermentation tanks and twice distilled in small copper stills. Las Milpas offers a nose of slate and minerals, balanced by tropical fruit and citrus notes, with rose petal florals, lavender, tarragon, and pea shoots, that evolves into a long and pleasantly dry finish.
Del Maguey brings you a collection of Single Village® Mezcal made in the lush, remote mountains, plains and valleys of Oaxaca (wa-haka), Mexico. Each mezcal is named for the village where it is made.
Chichicapa has a medium nose and a complex taste with lots of citrus and a long, smooth finish with overtones of mint. The pueblo elevation is 5052 ft. (1540 meters) in a broad valley with a desert and tropical micro-climate.
Del Maguey mezcals are twice distilled and unblended from 100% mature agave Espadin and are produced the original, 400-year-old hand-crafted way. Production is limited to exclusive quantities per year to preserve quality. There are no chemicals, colorings or additives ever used in any Del Maguey, Single Village®Mezcal.
Our Minero from Santa Catarina Minas has a nose full of flower essence, vanilla and figs with a burnt honey flavor and a bit of lemon. Minero is deep and warm, sweet all the way to the finish. One hour beyond the village of Chichicapa and through a mountain pass, one arrives at Santa Catarina Minas. This pueblo has an arid semi-tropical microclimate and great water! Our palenqueros, Florencio Carlos Sarmiento and his sons Florencio Carlos Vasquez and Luis Carlos Vasquez, are true craftsmen. Their “palenque” (site of production)is the most well organized we have seen, including a cistern to cool and recycle the water used in the condensation process.The most unique facet of this pueblo that gives the fruitiness to Minero, is that the still is made of clay with bamboo tubing, rather than the usual copper stills and tubing.
San Luis Del Rio has a spicy, fruity and smoky nose with a high note of citrus. It is creamy, smooth and warming to the palate with a clean finish. Three hours south of Oaxaca on a two-lane, pot holed highway on route to the Gulf of Tehuantepec is the turnoff to San Luis Del Rio. One takes another 2 hours on a winding, rocky, dirt road. The pueblo is located in a narrow, hot valley, with steep slopes full of Maguey Espadin. The Rio Hormiga Colorada (Red Ant River) flows through it. You may see Paciano Cruz Nolasco, tending his fields. Above the large fields of Maguey, the tops of the mountains are scattered with cornfields, Iguanas crawling across the road, the trees and cactus with Bromeliads growing on them.
Southern Wine and Spirits
Tequila and mezcal are produced in different states of Mexico (though there is overlap). Tequila can only be made, by law, with one variety of agave: the Blue Agave. Mezcal can be made with upwards of 30 varieties of agave, though most are made with the Agave Espadin.
Del Maguey Vida is an artisanal, organic Mezcal. It launched in 2010, is highly mixable, and has gained much industry acceptance and high bartender demand. Hand-crafted, it is twice distilled, very slowly in small wood-fired, riverside copper stills to flavor specifications that underscore its versatility in cocktails.
In order to produce a flavorful organic gin, we sought out farmers dedicated to sustainability and preserving the earth. We found four farms growing organic crops that could help us create the highest quality organic gin. We think that there is no better way to honor our farmers than by naming our organic gin after them.
Home Base Bourbon is a whiskey made from a thoughtfully selected blend of malted barley, California corn and a touch of rye. Each batch is crafted with the dedication and style of its makers, twin sisters based in Oakland, California
46% abv - batch 18 - aged 3 years
*bottle in picture is not actual bottle, only difference is the abv*
The purest representation of organic sugarcane from Southern Brazil, this silver cachaça proves that terroir matters. The aroma of bananas immediately present, followed by pleasantly floral rainforest notes that shine through the spirit. Sea salt balances the cachaca’s tropicality, adding a savory quality and settling the overall impression to a mouth-watering sweet red pepper. This cachaça is rested in chemically-inert stainless steel tanks for one year to smoothen it without changing its flavor.