RUM LIST || TOP SHELF CUBAN RUMS LIST || SCOTCH || BOURBON/RYE || AGAVES
AGAVE BAR - SIPPING LIST ...To enjoy neat and slow... MEZCAL FLIGHTS (3oz Serving) Served with Chapulines (Grasshoppers),Sal de Gusano (Agave worm salt) and orange slices...yummm! Flight #1: 1-7-14 $27 Flight #2: 2-6-8 $33 Flight #3: 7-9-13 $32 MEZCAL 1-Fidencio Espadin Clasico Joven- 45% (Espadin) $5/oz ($9/2oz) Distilled twice in a traditional, wood fired, simple Alembic still. This still is very similar to the stills used in Cognac. This Mezcal is made by mezcalero Enrique Jimenez in Santiago Matatlán, Oaxaca. 2-Fidencio Pechuga- 45% (Espadin) $9/oz ($16/2oz) Made with undiluted Fidencio Clásico distilled three times. Along with the Mezcal, the mezcalero adds a traditional mixture of fruit: apples, bananas, pineapple and guava. A whole chicken breast is skinned and washed to remove all fat, and it is hung from the cap of the still so that all of the vapors must pass over the raw chicken. The breast is said to soften the intensity and round out the flavor of the Mezcal. 3-Wahaka Tobala- 42% (Tobala) $13/oz ($23/2oz) Made with the tiny maguey Tobala. It is a wild plant that grows in the highlands, often on rugged mountain sides and rocky cliffs. Not only is foraging for the Tobalá a challenge, but its smaller size means a significantly larger number of plants are needed to produce this Mezcal. 2011 Spirits of Mexico – Silver Medal 2011 New York International Spirits Competition – Silver Medal 2012 San Francisco World Spirits Competition – Double Gold 2012 Ultimate Spirits Challenge – 2012 International Review of Spirits – Gold Medal 4-Wahaka Espadin Botanico- 45% (Espadin) $15/oz ($28/2oz) Limited release. It’s made by adding a bag of herbs to the copper still during the second distillation. The herbs are collected from nearby fields around San Dionisio Ocotepec. The process creates a clean mezcal with notes of juniper, cardamom, vanilla, lemon, and lavender. For Gin lovers.. 5-Mezcal Vago Ensamble- 50% (Blend) $9/oz ($16/2oz) This blend/ratio will never be repeated, therefore each batch is a complete one-off and coveted by connoisseurs. Batch E-16-TTOBE-19 is an incredible blend of Tepeztate, Tobalá, Cuishe, Madrecuishe and Espadín. This florality of this batch is strong on the nose, blending together some of the most sought-after agave in mezcal. 6-Derrumbes Oaxaca- 48% (Espadin. Lot 6) $7/oz ($11/2oz) The agave is cooked in an underground stone pit using black oak to give a light smokiness, which complements the mineral and fruit notes of the Espadin from which it is crafted. The fermentation is naturally aided by the addition of pulque from the agave Americana before wild yeasts complete the 72-hour process. Twice-distilled in copper pot stills, and it is rested for 60 days in large glass containers. 7-Derrumbes Michoacan- 45% (Wild Maguey Alto and Cupreta) $9/oz ($15/2oz) Cooked in an underground stone pit using black oak, and fermented in underground tanks lined with pine wood which adds to the herbal character. Distilled using the Phillipino method, which predates copper-pot distillation. This technique requires the body of the still to be made from wood, with the alcohol vapors condensed by a copper pot full of water that sits at the top of the trunk. It is rested in large glass bottles before the final bottling. 8-Del Maguey Vida- 46% (Maguey Espadin) $5/oz ($8/2oz) Del Maguey VIDA San Luis Del Rio is an artisanal, organic Mezcal. Hand crafted, it is twice distilled, very slowly in small wood-fired, copper stills to flavor specifications that underscore its versatility in cocktails. 9-El Jolgorio Cuixe- 46% (Agave Karwinksii) $9/oz ($10/2oz) El Jolgorio represents sixteen different families, working in ten different regions of Oaxaca, Mexico. Every bottle is hand-marked with the specific details of each batch. This agave grows in a cylindrical, stalk-shaped piña, with leaves spreading at the top. The taste is spicy with subtle hints of smooth smoke. 10-Xicaru Pechuga Mole- 46% (Agave Espadin) $7/oz ($11/2oz) A celebration of two Oaxacan traditions: pechuga, a mezcal that is distilled with a chicken breast, and mole negro, the iconic Oaxacan sauce. The mole negro is made from scratch over two days at the palenque, using molcajete-ground chilis, Oaxacan chocolate, and other fresh ingredients. It is added to the still along with a chicken breast for the final distillation. 11-Neta Barril & Mexicanito- 47.5% (Agave Karwinksii/Agave rhodacantha) $19/oz ($36/2oz) NETA is a colloquial word in Mexico that translates to “the real deal” or “the truth”. Since 2012, the brand has worked closely with several small, family producers and a cooperative of twelve palenqueros from the southern valleys and hills of Miahuatlán, Oaxaca. 12-Neta Espadin & Bicuixe- 47.5% (Agave Espanin/Agave Bicuixe) $19/oz ($36/2oz) NETA is a colloquial word in Mexico that translates to “the real deal” or “the truth”. Since 2012, the brand has worked closely with several small, family producers and a cooperative of twelve palenqueros from the southern valleys and hills of Miahuatlán, Oaxaca. 13-Neta Ensamble- 47.5% (Tobalá, Coyote, Madrecuixe, Bicuixe, Espadín) $19/oz ($36/2oz) This (wild) Tobalá dominant ensamble was worked and carefully processed during the following weeks before being distilled in late April 2017. The wild grown Coyote is a natural hybrid of the Tobalá and Madrecuixe of the region – the product of shared pollinators and overlapping flowering times. Quite rare, it typically grows near Tobalá and has long been mixed together for the crafting of spirits in the region. 14-Rey Campero Tepextate- 48.7% (Marmolata) $9/oz ($16/2oz) Made from wild Tepextate that has matured 15-18 years before harvest. After roasting and crushing, it is fermented with wild yeast in the open air before double distillation and bottling. Produced in Candelaria Yegolé, a small town in the Southern Highlands of Oaxaca 15-Real Minero Largo- 49.06% (Karwinskii) $17/oz (2oz pour $31) Ensamble of wild maguey Largo and cultivated maguey Espadin. This mezcal has been sold in Oaxaca for many years and is available in limited supply in the US and other markets. It’s traditionally produced in Santa Catarina Minas and it’s double-distilled in Real Minero’s signature clay pots. 16-Bozal Borrego Sacrificio- 47% (Castilla) $9/oz ($16/2oz) Limited release. This mezcal is made with wild maguey Castilla, which is a close relative to maguey Espadin. Similar to a Pechuga, during the second distillation, a leg of lamb, in addition to seasonal wild fruits and grains harvested from the local market, are suspended inside the bottom of the still in a basket. This mezcal is heavily viscous. It is fruity, but balanced with notes of citrus and finish of smoked lamb. ________________________________________________________ TEQUILA FLIGHTS (3oz Serving) Served with Salt and Lime wedges. Flight #1: 1-4-6 $32 Flight #2: 7-8-10 $35 Flight #3: 2-3-8 $28 Flight #4: 4-7-12 $53
TEQUILA 1-Milagro Reposado- 40% $7/oz ($12/2oz) This tequila is produced on the Highlands of Jalisco, the heart of tequila country. This is the second youngest expression of this particular line. Made with 100% blue agave which is rested in American oak barrels for a minimum of 2 months and a maximum of 4 months. 2-La Gritona Reposado- 40% $7/oz ($12/2oz) This tequila is distilled by Melly Barajas and her staff of women at her small distillery in Valle De Guadalupe, Jalisco. Distilled twice and rested in reused American whiskey barrels (Jack Daniels and Balcones) for 8 months before bottling. 3-Codigo 1530 Rosa- 40% $9/oz ($16/2oz) Código 1530 Rosa begins with the purity of our Blanco, then is rested for 1 month in uncharred Napa Valley Cabernet French White Oak wine barrels. The result is a refined spirit with a natural color as beautiful as its taste. 2018 Gold Medal & Millennial Award Best Tequila, Stuttgart I.S.C. 4-Pasote Anejo- 40% $8/oz ($13/2oz) From Jalisco, distilled with pure rainwater, natural spring water and our home grown agave, this liquid art is distinctively herbal and incredibly pure. 5-Pasote Blanco- 40% $6/oz ($10/2oz) From Jalisco, distilled with pure rainwater, natural spring water and our home grown agave, this liquid art is distinctively herbal and incredibly pure. 6-Cincoro Reposado- 40% $14/oz ($24/2oz) This tequila gains its remarkable aromas and taste from a very unique aging regimen. Our barrels are imported from Kentucky, and were first used to age Bourbon. By aging Cincoro Blanco in these barrels, we highlight the smoothness of our Blanco, complimented by wood notes from aging 8-10 months in an underground cellar, considerably longer than the minimum 2 months required for Reposado. 7-Avion 44 Extra Anejo- 40% $16/oz ($30/2oz) The most demanding of Tequila connoisseurs and high-end whiskey drinkers alike will appreciate this ultra-premium, multi-layered spirit. Aged 43 months in oak barrels, with an additional month spent in specially selected petite barrels rotated daily, it garnered a Gold medal at the 2014 San Francisco World Spirits Competition. 8-Gran Dovejo Anejo- 40% $9/oz ($15/2oz) Aged in American white oak barrels for 1 to 3 years. Small-batch, traditionally crafted, premium tequila. Made from 100% of the finest, single-estate blue agave, our plants are exclusively grown in the beautiful highlands of Jalisco, Mexico 9-Corzo Reposado- 40% $7/oz ($12/2oz) Aged in small white oak barrels for additional smoothness and flavor, Corzo Reposado combines the elegance of Corzo Silver with hints of oak and honey. To best savor the full flavor of this carefully crafted tequila, we recommend sipping it neat. 10-IXA Reposado- 40% (100% Organic) $8/oz ($14/2oz) This tequila balances the jammy flavor of ripe agave with the caramel and spices produced during nearly 1 year of aging. The secret lies in making a sip worthy silver tequila and then in aging in both new toasted oak and rye whiskey barrels. 11-Los Arango Reposado- 40% 7/oz ($12/2oz) Los Arango is a silky smooth tequila with a light, golden amber color. Los Arango Flavor. The first sip of Los Arango reposado is slightly sweet with a hint of cinnamon and pepper, still maintaining a subtle yet tangy hint of agave, while finishing with a caramel and vanilla flavor. 12-El Tesoro Paradiso Extra Anejo- 40% 16/oz ($29/2oz) Slowly aged in ex-cognac barrels for five years. On the nose there is a mix of butterscotch and herbs, with soft hints of smoke, oak and tropical notes. On the palate, a blend of sweet butterscotch and herbs. Flavors of butterscotch with hints of smoke and oak on the finish. 13-El Tesoro Paradiso Reposado- 40% 7/oz ($12/2oz) Mellow and rich, with subtle wood tones. Reposado ("rested") tequila, by law, requires aging for two months. El Tesoro Reposado is exceptionally well rested. It's aged for eight to 11 months in oak barrels. 14-PM Spirits Tequila Blanco- 40% 7/oz ($12/2oz) A limited batch made entirely from estate grown agave that were cooked in small traditional brick ovens for two days prior to being double distilled in small copper pot stills. The flavors progress from notes of ripe limes, toasted coconut, sweet herbs and whole peppercorns. 15-Olmeca Reposado- 40% 7/oz ($12/2oz) Mexico- Altos Reposado Tequila is a super premium, high quality, 100% agave tequila. Altos Reposado is aged in oak barrels or 4-6 months, which creates a rich and complex taste. 16-ElVelo Reposado- 44.5% 7/oz ($12/2oz) This Tequila has been rested in Ex-Jack Daniels Barrels for 5 months – achieving the right balance of Agave and Oak. Overall, ElVelo is a higher proof, traditionally made, and Valley sourced Tequila - developed and tested specifically to showcase big agave character in cocktails. No additives, no shortcuts, no industrial practices, just Big Bold Agave Character. 17-Don Julio Blanco- 40% 6/oz ($10/2oz) double distilled to achieve a balanced quality. Its aroma is light with hints of citrus. The taste is light, clean and dry, with a touch of black pepper. ______________________________________________________ SOTOL, RAICILLA, BACANORA
1-Por Siempre Sotol- 40% (Dasylirion plants) 6/oz ($10/2oz) Produced from 100% wild-harvested sotol. Experienced tumbadores (harvesters) harvest sotol without killing the plant, allowing it to regenerate for multiple harvests. This sotol is roasted underground for 3-4 days and then hand-crushed with axes. It has notes of black pepper spice, earth, mineral, and wet stone. 2-La Higuera Wheeleri Sotol- 40% (Dasylirion plants) 5/oz ($9/2oz) La Higuera Wheeleri has a rounded balance of smoke herbs and fruit. The nose is more herbal with hints of smoke while the palate shows more of the herbs with hints of pineapple. Fermentation occurs with wild yeast in 1,000-liter pine vats. The sotols are double distilled in copper alembic stills. 3-Hacienda de Chihuahua Sotol Anejo- 40% (Dasylirion plants) 7/oz ($12/2oz) Hacienda de Chihuahua Sotol Añejo is made from 100% wild-harvested Dasylirion plants. It is natural fermentation with champagne yeast, triple distilling in a double-column copper still and then aged in a new French white oak barrel for 2 years. 4-Pizcadores Sotol Silver- 40% (Dasylirion plants) 7/oz ($12/2oz) Pizcadores Sotol is a product of Bachiniva, Chihuahua. The brand uses several varieties of Dasylirion to produce this product. 5-La Venenosa Raicilla Red label- 40% (Angustifolia Lineno) 13/oz ($22/2oz) Raicilla has been produced for over 500 years in the Mexican state of Jalisco, Mexico. It comes from the village of Zapotitlan de Vadillo at approximately 1,200 metres above sea level. The agave is roasted in an earthen oven and it is then distilled twice in a philippino style still made from clay pots. This Raicilla is soft and sweet on the palate, with a fruity earthiness and floral touches. 6-La Venenosa Raicilla Black label- 40% (Agave maximiliana) 10/oz ($16/2oz) La Venenosa Raicilla Sierra Occidental is rumored to have strong therapeutic and health benefits. The agave is roasted in a wood fired adobe oven and distilled in an arabic-philippino still and bottled after only one pass. It has a fruity palate of unsweetened lemon and lime juice. As the fruitiness fades, minerality and deep spice emerge from the depths of spirit. 7-Pizcadores Raicilla- 40% (Agave maximiliana) 7/oz ($12/2oz) Pizcadores Raicilla is produced using Agave maximiliana. The agaves are cooked in an underground oven for 48-72 hours, milled by hand with axes, and fermented for 12-15 days with native yeasts. They are then double distilled in a copper still. 8-Pizcadores Bacanora- 40% (Agave angustifolia) 7/oz ($12/2oz) Bacanora, as was named by the natives of the region, is a spirit made 100% of wild cooked agave, fermented and distilled. The differences between bacanora and other mexican agave spirits are the variety of agave plant, Sonora´s mountains weather conditions and the use of native yeast on its artisanal process. The fermentation process takes between 12 and 15 days, and then distilled in copper still in 2 stages, allowing to obtain a pure distillate of excellent quality. 9-Mexicat Raisilla- 40% (100% Agave Maximiliana) 7/oz ($12/2oz) DFrom Guadalajara, Jalisco. Clay-oven roasted raicilla that is hand-distilled using 100% agave Maximiliana. Mexicat uses an igloo-shaped clay oven. They build a big fire inside and let it burn until the wall of the oven is very hot. ___________________________________________________________