Agave Spirits

WINTER 2019


TEQUILA (1oz/2oz)

Arette Blanco 4 | 7
a. Tequilana | Tequila, Jal. | NOM 1109

Los Osuna Blanco 6 | 9
a. Tequilana | Mazatlan, MX.

Revel Avila Blanco 9 | 15
a.Tequilana | Morelos, MX.

Arte NOM 1579 Blanco 10 | 16
a. Tequilana | Jesús María, Jal. | NOM 1579

Pasote Blanco 7 | 11
a. Tequilana | Jesús María, Jal. | NOM 1579

Arette Reposado 6 | 9
a. Tequilana | Tequila, Jal. | NOM 1109

Arte NOM 1414 Reposado 12 | 19
a. Tequilana | Arandas, Jal. | NOM 1414

Clase Azul Reposado 13 | 21
a. Tequilana | Jesus Maria, Jal. | NOM 1595

Revel Avila Reposado 13 | 21
a. Tequilana | Morelos, MX.

Pasote Reposado 8 | 13
a. Tequilana | Jesús María, Jal. | NOM 1579

Arette Anejo 7 | 11
a. Tequilana | Tequila, Jal. | NOM 1109

Arette Suave Anejo 13 | 22
a. Tequilana | Tequila, Jal. | NOM 1109

Herradura Anejo 8 | 13
a. Tequilana | Amatitan, Jal. | NOM 1119

Riazul Anejo 8 | 13
a. Tequilana | Arandas, Jal. | NOM 1460

Los Osuna Anejo 11 | 17
a. Tequilana | Mazatlan, MX.

Arette Gran Clase – 4yr – Single Barrel 19 | 30
a. Tequilana | Tequila, Jal. | NOM 1109

Don Fulano – 5 yr – XA 16 | 26
a. Tequilana | Tequila, Jal. | NOM 1146


Legally, Agave Tequilana Weber is the only species of agave that can be used to produce Tequila. Blanco Tequilas are unaged. Reposados are barrel aged between two months and a year. Añejo tequilas are barrel aged between one and three years, and Extra Añejos are aged for longer than three years.

Legally, Agave Tequilana Weber is the only species of agave that can be used to produce Tequila. Blanco Tequilas are unaged. Reposados are barrel aged between two months and a year. Añejo tequilas are barrel aged between one and three years, and Extra Añejos are aged for longer than three years.

MEZCAL



RAICILLA

Raicilla is a distilled spirit, originating in the state of Jalisco. Made from mostly wild agave that is not agave Tequilana. It has filed for its own DO from the Mexican government.

La Venenosa Costa De Jalisco 11 | 18
a. Rhodacantha | a. Chico Aguilar | Llano Grande, Jal.

La Venenosa Sierra del Tigre en barro 16 | 26
a. Inaequidens (Bruto)



BACANORA

Bacanora is an agave-derived liquor made from Agave Pacifica (a varietal of Agave Angustifolia). Agave Pacifica is native to the state of Sonora. Bacanora does have it’s own DO within Mexico.

Rancho Tepua 12 | 19
a. Angustifolia | var. Pacifica | Aconchi, Sonora



SOTOL

Sotol is a distilled spirit made from the Dasylirion wheeleri, Asparagaceae (commonly known as Desert Spoon), a plant that grows in northern Mexico, New Mexico, and west Texas. Sotol has a DO in Mexico, but not international.

Coyote Durango 7 | 12
a. Dasylirion | var. Cedrosanum (Wild) | San Antonio, Dur.

Por Siempre 7 | 12
a. Dasylirion | var. Wheeleri (Wild) Janos, Chi.

Flor del Desierto 7 | 12
a. Dasylirion | var. Wheeleri (Wild) Madera, Chi.


FLIGHTS



AGAVE

Mezcal | Tequila | Avila | Bacanora | Sotol 22

Curated with sangrita side and garnish accompaniments



BARREL-AGED

Blanco | Reposado | Anéjo | Xtra Anéjo 22

Curated with sangrita side and garnish accompaniments



FEATURED

Agave spirits flight of the month Market Price

Curated with sangrita side and garnish accompaniments



Agave Espadin (a varietal of Agave Angustifolia) is the most commonly used agave in mezcal. It generally takes about 8-12 years to mature, and it can be grown in a variety of farm and wild environments.

Alipus San Juan Del Rio  7 | 11
a. Angustifolia | var. Espadin

Derrumbes Oaxaca 9 | 15
a. Angustifolia | var. Espadin

Del Maguey Chichicapa 11| 18
a. Angustifolia | var. Espadin

Vago Elote 8 | 13
a. Angustifolia | var. Espadin

Lalocura Espadin en Barro 16 | 25
a. Angustifolia | var. Espadin



Agave Tobala (a varietal of Agave Potatorum) grows wildly at high altitudes, and its relatively minuscule size yields limited quantities. Tobala makes a light and floral mezcal with a sweet enduring finish. Agave maturity is 12-15 years.

Tosba Tobala 16 | 26
a. Potatorum | var. Tobala

Del Maguey Tobala  20 |23
a. Potatorum | var. Tobala

Lalocura Tobala en Barro 19 | 30
a. Potatorum | var. Tobala



Agave Tepeztate (a varietal of Agave Marmorata) is scattered across the landscapes of mulitple states. Tepeztate, has expressively herbal flavors and tends to grow in high altitudes on rocky slopes taking up to 25+ years to mature.

Fidencio Tepextate 16 | 26
a. Marmorata | var. Tepextate

El Jolgorio Tepextate 19 | 30
a. Marmorata | var. Tepextate

Cruz de Fuego Tepextate 17 | 27
a. Marmorata | var. Tepextate



Agave Karwinskii has many varietals and sub-varietals including; Barril, Madrecuixe, Cuixe, Bicuixe, Tabasiche, Tripon, Largo and more based on regionality. The piña grows upright on top of short stalk of denser piña composition. Both the piña and stalk may be harvested, roasted, and fermented together resulting in mezcals that are extremely dry and tannic, especially when stalks are included in the process.

Koch Barril 18 | 29
a. Karwinskii | var. Barril

El Jolgorio Madrecuixe 19 | 30
a. Karwinskii | var. Madrecuixe

Lalocura Tobaziche en Barro 19 | 30
a. Karwinskii | var. Tobaziche



Agave Rhodacantha has many varietals and sub-varietals which can take different names based on regionality, including Mexicano, Dobadaan, Cuixe.

Vago Mexicano 14 | 22
a. Rhodacantha | var. Mexicano

Lalocura Cuixe (Mexicano) en barro 19 | 30
a. Rhodacantha | var. Mexicano



Agave Arroqueno (a sub-varietal of
Agave Americana var. oaxacensis) is a massive wild agave that can take upwards of 20 years to mature and can grow up to 10ft wide. It is the genetic mother of agave Espadin. These mezcals are well balanced between fruit and roasted agave flavors.

Mezcalero #20 en Barro 15 | 24
a. Americana | var. Arroqueno (Wild)




Agave Cupreata is found wild on mountain slopes of Michoacan and Guerrero at elevations of 1,200-1,800 meters. Also known as Papalote or Ancho, it has delicate, bright quality that is fruity and floral. This agave takes between 7 and 10 years to reach maturity.

Reyes y Cobardes 6 | 10
a. Cupreata | var. Cupreata (Wild



Ensembles: This is an art rather than an agave. It’s a technique used by mezcaleros to assemble different agave varietals prior to roasting for one single batch.

Bozal Ensemble 9 | 14
a. Espadin, a. Barril, a. Mexicano

Vago Ensemble en Barro 11 | 18
Multiple agave species by Tio Rey | tasting profile varies from year to year

Mezcalero #21 15 | 24
a. Cirial, a. Teqextate, a. Tobala | aged 22mo in glass



Random Agaves: These agaves don’t
fit neatly into their own category or
have multiple names depending on
the regionality.

Reyes y Cobardes en barro 7 | 12
a. Cenizo (Wild)

Derrumbes Durango 13 | 21
a. Cenizo (Wild)

Derrumbes San Luis Potosi  12 | 20
a. Salmiana

Tosba Warash 17 | 28
a. Warash



Pechugas and Infusions: Pechuga is mezcal that is distilled an additional time with a basket filled with local fruit, berries, nuts and a piece of meat, most commonly chicken breast. The suspended breast or other meat acts as a natural filter the mezcal passes through and balances the fruit and other spices.

Tosba Pechuga 12 | 20
a. Angustifolia | var. Espadin
Turkey breast, Pineapple, Bananas, Apples, Rice

Del Maguey Pechuga en Barro 30 | 48
a. Angustifolia | var. Espadin
Chicken, Plum, Apple, Plantain, Pineapple, White Rice & Almond