Patrón Silver
The tequila that changed how the world perceived premium spirits. Made from 100% blue Weber agave using a blend of tahona-crushed and roller mill juice, double distilled in small copper pot stills. Light agave sweetness, citrus, black pepper, and a clean, dry finish.
Don Julio Blanco
Founded by Don Julio González who pioneered harvesting agave at full maturity (10–12 years). The blanco is a masterclass in clarity — crisp lime zest, fresh-cut agave, grapefruit blossom, and white pepper. The bartender's benchmark for premium blanco tequila.
Herradura Silver
Technically a blanco but rested 45 days in American oak — longer than most, which adds a subtle vanilla and gentle wood note that most blancos lack. Distilled at one of Mexico's oldest tequileras (since 1870). Agave purity meets just enough complexity.
Espolón Blanco
One of the best value blancos in the world. 100% Highland blue Weber agave fermented with a proprietary yeast strain. Fresh citrus, clean agave, subtle mineral notes, and a dry, lightly peppery finish. Bartenders love it for margaritas and palomas — it performs above its price.
Fortaleza Blanco
Made using a two-tonne tahona (volcanic stone wheel) to crush the roasted agave, then fermented in open wooden tanks and double-distilled in copper pot stills. No shortcuts, no additives. The result is an extraordinarily rich, round blanco with deep agave, vanilla, and tropical fruit character.
G4 Blanco
Felipe Camarena's estate-grown, expression using only harvested rainwater in production — a genuine point of difference. No chemicals, no added flavours, 100% Highland agave from their own fields. The result is a textbook Highland blanco: bright, mineral, citrus-forward, and astonishingly clean.
Olmeca Altos Plata
The craft price point that changed the bar world's view of accessible tequila. Designed with input from world-class bartenders, Altos Plata uses a hybrid tahona and roller mill process for both agave character and consistency. Sweet cooked agave, green herbs, pepper — a cocktail workhorse.
Casamigos Blanco
George Clooney's brand started as a private label for his Mexican house ("Casa de Amigos"). Rested in stainless steel for 2 months, the blanco is notably smooth and approachable — vanilla, light citrus, and sweet cooked agave. Sold to Diageo in 2017 for $1 billion. The celebrity tequila that actually tastes good.
Clase Azul Reposado
Aged 8 months in American oak and presented in a hand-painted ceramic decanter that is itself a work of art. Each bottle is individually crafted by Mexican artisans. Rich vanilla cream, caramel, agave sweetness, and warming cinnamon spice. A gift-worthy bottle that also tastes extraordinary.
Don Julio Reposado
Aged 8 months in American and European oak barrels. The agave clarity of the blanco gains vanilla, butterscotch, and toasted oak complexity without losing its fundamental freshness. The textbook reposado — a balanced midpoint between raw agave spirit and barrel-aged depth.
El Tesoro Reposado
Tahona-crushed agave fermented in open wooden tanks, distilled in copper pot stills, and aged 11 months in ex-bourbon barrels. The tradition runs four generations deep. Cooked agave, vanilla cream, subtle caramel, and a long dry finish that showcases why Highland tequila commands reverence.
Código 1530 Reposado
Rested 6 months in uncharred French white oak Napa Valley Cabernet Sauvignon casks — the only tequila to use this approach. The wine barrel imparts a stunning rosé-like berry note over the foundation of fresh agave and vanilla. Originally created as a private batch for friends; now a cult discovery.
Patrón Añejo
Aged over a year in small American, Hungarian, and French oak barrels — each chosen for how they interact with the spirit. The blend produces layered complexity: dried fruit, vanilla bean, dark caramel, and a lingering oak spice finish. Where Patrón stops being a cocktail ingredient and becomes a sipping spirit.
Don Julio 1942
Named for the year Don Julio González started his journey in tequila. Aged 2.5 years in American oak — significantly longer than the 1-year añejo minimum. Silky caramel, dark vanilla, roasted agave, and subtle chocolate. The bottle became the nightclub status symbol of the 2010s and still earns that reputation.
Herradura Añejo
Herradura invented the añejo category in 1962 when they first rested tequila in oak for over a year. Their añejo ages 25 months — more than double the minimum. Rich dark honey, dried peach, cinnamon, and leather notes emerge from the extended barrel time. History in a bottle.
Don Julio Real
The pinnacle of the Don Julio range. Aged 3–5 years in American oak barrels, approaching whiskey levels of maturation. The agave character all but disappears into layers of dark chocolate, espresso, aged leather, dried fruit, and warming baking spice. One of the most complex extra añejos in the market.
Clase Azul Ultra
One of the rarest and most coveted tequilas in the world, housed in a museum-quality hand-blown decanter adorned with platinum, 24-karat gold, and amber. The spirit within — aged 5 years — delivers extraordinary depth: dark cacao, dried fig, cinnamon oil, and an endless finish. The apex of the agave world.
Del Maguey Vida
Ron Cooper's Del Maguey almost single-handedly introduced Oaxacan mezcal to the world in the 1990s. Vida is made by the Faustino García family from semi-wild espadín agave, roasted in earthen pits and distilled in clay pots. Smoke, stone fruit, dark chocolate, and green herbs. The mezcal that started a revolution.
Ilegal Joven
Named for the smuggling route its founder used to bring mezcal from Oaxaca to Guatemala before it was legal. The Joven is the gateway drug — accessible, fruit-forward, with gentle smoke, cooked agave, citrus, and vanilla. The mezcal that converts tequila drinkers without overwhelming them.
Montelobos Mezcal
Created by master distiller Iván Saldaña with a botanist's obsession — espadín agave married with 14 botanicals including juniper, making it practically a mezcal-gin crossover. The result is uniquely complex: earthy smoke, pine resin, green herbs, citrus blossom. A mezcal for gin lovers to fall in love with.
El Silencio Espadín
El Silencio's mission was simple: make mezcal approachable without dumbing it down. Smoke-forward but not aggressive, with cooked agave, dark fruit, and a clean, mineral finish. The go-to when you want a smoked margarita or an accessible introduction to espadín mezcal at a real-world price.
Banhez Ensemble
A rare and exceptional blend of two agave species — espadín (90%) and the relatively uncommon barril (10%). The barril contributes a fruity, almost tropical note to the earthy espadín base. The result is a layered, floral mezcal with green apple, pear, tropical fruit, and a gentle smoke that lingers quietly.
Wahaka Reposado con Gusano
Rested in glass with gusano de maguey (agave worm) — the traditional Zapotec method of flavour development. The worm imparts a distinctive savory, herbaceous note over the aged espadín base of roasted agave, dark cherry, and toasted oak. For the mezcal enthusiast ready to go deeper.
Madre Mezcal
Made using ancestral production methods in Sonora — a rare mezcal-producing state outside Oaxaca — from wild-harvested tepextate agave that takes 25 years to mature. The extraordinary plant age translates to extraordinary complexity: mineral stone, dark fruit, herbs, and a lingering smoke. A spirit worth seeking out.