Remy Martin VSOP Cognac CNY Year ofSnake
$84.99
From AI
The Rémy Martin VSOP Year of the Snake Limited Edition 2025 is a premium, festive cognac featuring a vibrant, artistic bottle design by Huang Yuxing celebrating the Lunar New Year.
40% ABV
Jean-Luc Pasquet L54Y Cognac
$284.99
Fine Champagne Cognac
Average age 54 years
46.6% ABV
Caballito Chato Blanco
$122.99
Made using estate-grown agave at the Santa Rita Distillery in Amatitan, Jalisco by 14th and 15th-generation Tequileros, this is not classified as Tequila. Instead, it is a "Distilado De Agava", made in the manner of Tequila. Agave Spirit is an overarching term that is used when Tequila cannot be due to the spirit being outside of the classified region or not being certified as Tequila for other reasons. That being said, Caballito Cerrero is as authentic as you can get regardless of what you call it.
The Caballito Cerrero brand dates back to 1950 when it was founded by Don Alfonso Jimenez Rosales. Before this, Alfonso co-founded Herradura, eventually striking out on his own after a family dispute. Herradura translates to "horseshoe", which is emblazoned on the bottles of Tequila they sell. Caballito Cerrero roughly translates to "unshoed horse", which gives some idea to how Don Alfonso Jimenez Rosales felt in leaving Herradura to start anew.
Santa Rita is considered by many to be one of the top Tequila distilleries in the world. They do not contract distill for other brands, stick to small batch distillation and only focus on distillation a few times each year, which makes them very different from the monolithic distilleries that produced much of the tequila for a variety of brands out there. Santa Rita is committed to producing Tequila the traditional way and that sometimes means they butt heads with the Consejo Regulador del Tequila (CRT).
Caballito Cerrero Chato is made with maguey Chato, which in this case is referring to an Agave Angustifolia, which is either related to or synonymous with maguey Espadin. The agave are cooked in a brick steam oven, milled in a double pass mill, fermented in open stainless steel tanks with both wild and proprietary yeast, and distilled in stainless steel and copper.
Mi Familia Reposado Cristalino
$99.99
This Reposado Tequila spends six months in American Oak barrels. After ageing, the liquid is fined using activated charcoal and filtered, which leaches out the colour and some of the molecules left from the oak contact. The result is a Cristalino Tequila offers the clarity and clean style of a Blanco combined with the smooth, silky palate and vanilla notes of a barrel-rested Reposado or Anejo.
La Venenosa Sierra Volcanes Raicilla
$122.99
This Raicillo is the work of Arturo Campos and is made using the Agave strain maguey Cenizo. After harvesting the Agave, it is roasted in a traditional pit oven using black oak. It is then twice-distilled in small clay pot stills.
The La Venenosa range of Mexican Spirits was originally selected by Chef Esteban Morales, with the goal of finding the best spirits producers and bringing their little-known productions to a broader market.
Marca Negra Sierra Negra
$169.99
Marca Negra Sierra Negra is made with the mighty maguey Sierra Negra (Agave Americana) in San Luis del Rio, Tlacolula, Oaxaca. This mezcal is produced by Don Baltazar Cruz Gomez using 100% wild agaves. This mezcalero, who goes by “Don Balta”, produces mezcal for many other brands that are exported to the US. The brand Mezcalero released Mezcalero No. 15, which is also an maguey Sierra Negra mezcal from Don Baltazar.
Marca Negra Sierra Negra
$169.99
Marca Negra Sierra Negra is made with the mighty maguey Sierra Negra (Agave Americana) in San Luis del Rio, Tlacolula, Oaxaca. This mezcal is produced by Don Baltazar Cruz Gomez using 100% wild agaves. This mezcalero, who goes by “Don Balta”, produces mezcal for many other brands that are exported to the US. The brand Mezcalero released Mezcalero No. 15, which is also an maguey Sierra Negra mezcal from Don Baltazar.100% Sierra Negra Agave
48.5% Abv
Mezcal Marca Negra is made for all who wish to explore and embrace the ancient traditions of true mezcal. The handprint on the bottle represents the tireless work of the master distillers and the ancient knowledge that marks each and every batch. Marca Negra seeks the purest and most diverse expressions of this fantastic spirit, wherever they made be found. Due to limited batch production, the product line changes constantly. New mezcal varieties are created while others cease to exist. Mezcal Marca Negra is 48% ABV or higher because the mezcal is bottled at the alcohol level preferred by the maestro mezcaleros. Check your bottles for details about each specific batch.
Marca Negra Espadin Mezcal
$105.99
Marca Negra Espadin has a fresh and clean aroma of ripe fruit. This Mezcal is moderately priced, and works well as a mixer or enjoyed neat
50% ABV
La Gritona
$71.99
From the Producer
DISTILLED AND BOTLLED IN VALLE DE GUADALUPE, JALISCO, MEXICO
La Gritona Reposado Tequila is a subtle rested tequila distilled by Melly Barajas and her staff of women at her small distillery in Valle De Guadalupe, Jalisco (NOM 1533). Melly distills La Gritona only with agave that has matured, always with an age of between 8-10 years, and all of her piñas must originate in the iron-rich red soil of the local Jalisco highlands. These agave plants are cultivated at the height of their sugar production, near the end of the life cycle. They are put into ovens within 24 hours of trimming. La Gritona IS and ALWAYS has been additive-free.
Melly’s agave is first steam cooked in two thick-walled earthen ovens for 24 hours and then allowed to rest for another 24 hours before crushing. The collected liquid is naturally fermented and oxygenated in open steel vats at a rate that is dictated by the local air temperature, usually 8-12 days. Once fermentation is completed, we distill our nascent blanco tequila twice. We rest the distilled blanco in reused American whiskey barrels (Jack Daniels and Balcones) for 6 months before bottling.
Our reposado is very pale in it’s color for a tequila with a 6 month barrel rest. We use the same barrels over and over again to allow for them to become stripped of most of the residual oak, whiskey, and color. We like for barrel notes to be as stunted as possible in our tequila. Our aging is intended only to soften and round out the blanco tequila from which La Gritona is derived, not to introduce new notes. Our intention is to keep the verdant and crisp qualities of the original plant intact while still allowing it to age briefly in the oak. We do not use copper stills or a tahona, and we do not diffuse or use an autoclave. Our cooked agave is crushed with a steel mill and we distill our liquid in steel stills with copper coils. Every step of production takes place under one roof and our facility is overseen by a small staff of local women that work each process from start to finish.
All of the agave remnants that are left over after production are given to local farmers to use as cattle feed. Our bottles are hand blown with recycled Mexican glass in Zapopan, an hour away from the distillery.