Other Spirits

A single-variety mezcal from Amores. Made entirely with espadin, this hails from Mitla and is lightly sweet with notes of mango, cinnamon and bergamot.

A mezcal made with Cupreata agave. Amores plant ten agaves for each one they use

The Cellar Master has reached the harmony between the fruitiness of the apples and the complexity of the aromas acquired during ageing. The result is a Calvados of remarkable delicacy and length on the palate.

An aged Tequila from the brilliant Patrón in Mexico, this Añejo offering is aged in a combination of French oak, Hungarian oak, and American whiskey barrels for over 12 months.

Everything a good tequila should be with herbaceous, vegetal agave, citrus, green olives and brine as well as a creaminess that carries into rich buttery character.

A higher-strength variation of Fortaleza excellent Blanco Tequila. Ought to stand out very well in cocktails and mixed drinks...

Lunazul Blanco is a simple, great-quality Tequila. It is double distilled in stills once used in Cognac production.

Presented in a charming bottle inspired by the traditional Calaveras used in Dia de los Muertos (Day of the Dead) celebrations in Mexico,

El Tequileño Cristalino Reposado tequila is rested
for 4 months in American Oak.

An artisinal mezcal from Ojo de Dios (which translates at 'God’s eye'), produced from Espadin agave. This here is a Joven bottling, so after the agave is roasted for around 10 days and double distilled,

The Jerez firm recovers the tradition of making vermouth from recipes dating back as old as 1896. This genuine Jerez vermouth symbolises the union of past and present, made possible thanks to the perfect preservation of the original documents housed at th

The Jerez firm recovers the tradition of making vermouth from recipes dating back as old as 1896. This genuine Jerez vermouth symbolises the union of past and present, made possible thanks to the perfect preservation of the original documents housed at th

Mezcal Nucano Espadin-Cuishe is a mezcal blend of 2 Agave varieties with 45.34% alcohol with a spicy and smoky, earthy aftertaste.

A close relative to tequila, mezcal can be made with one of 8 different types of agave, whereas tequila can only be made with blue agave. It's also very tasty and traditional (kind of like a Cornish pasty).

Aged for 13 months in American Oak, French Oak, and bourbon casks. Nose of maple, clove, and bitter orange. Mellow flavors of dark chocolate, vanilla, smoke and sweet agave on the palate, followed by a full, rich finish.

This is a mezcal that features the first limited edition of a new product line of predominantly wild-grown agaves.

Limited edition 03 from the new Mezcal San Cosme range, made from 100% wild agave Tobalá. Only after a proud 16 years is this agave variety ready for the harvest to begin.

This mezcal with ensamble tobalà-cuishe (two of the very best agaves that Mexico produces) is exceptionally full and aromatic with herbal and mineral notes

Ilegal Joven Mezcal is distilled from fermented Espadín agave.
This agave genus is a kind of genetic precursor of the blue webera agave, the traditional foundation of tequila.

This joven mezcal from Don Ramón is produced with 100% Salmiana agave grown in the Zacatecas region of Mexico. The agave matures for eight to ten years before harvesting, and Casa Don Ramón plants two more of the same species in place of each one

Is a soft young mezcal produced in Oaxaca, Mexico. Because this is a young (Joven)
Cuishe agave, A type of agave that takes quite a long time to fully mature. Because it needs so long (no less than 12 years) it makes a very special agave species.

Made from the Tepextate agave. A variety that takes twenty years to reach the right age to be harvested. Its character provides a very unique taste pallet of spicy pepper, mixed with earthy notes and pickle. With a light undertone of vinegar.

A soft, clear mezcal native to the Oaxaca region of Mexico. This variant is a joven, i.e. a young variant that is immediately bottled after its distillation process without being matured.

They oversee the entire process of searching for wild agaves, cultivating the cultivated (espadín) agaves, harvesting, cooking, distilling, marketing and pairing with dishes, including chocolate.