Silver or Blanco/White Tequilas are clear, with little (no more than 60 days in stainless steel tanks) or no aging. They can be either 100% agave or mixto. Silver Tequilas are used primarily for mixing and blend particularly well into fruit-based drinks.
Reposado ("rested") Tequila is aged in wooden tanks or casks for a legal minimum period of at least two months, with the better-quality brands spending three to nine months in wood. It can be either 100% agave or mixto. Reposado Tequilas are the best-selling Tequilas in Mexico.
Añejo ("old") Tequila is aged in wooden barrels (usually old Bourbon barrels) for a minimum of 12 months. The best-quality añejos are aged 18 months to three years Beyond three years they can be called extra añejo.
Aging takes place in barrels formerly used to mature bourbon and rarely Cognac. Those aged in the latter vessels have more of a mellow edge, with aromas ranging from vanilla to tobacco, while those aged in former bourbon barrels often have notes of dill and coconut from the American oak. Añejo tequilas should be sipped neat, after dinner in a copita or snifter and perhaps enjoyed with a cigar.
An extra añejo tequila must be aged for at least three years in oak barrels that have a maximum capacity of 160 gallons (600 liters). These are dark-colored tequilas - deep amber or copper - that have a spicy oak-influenced flavor with notes such as dark chocolate, tobacco and Asian spices. They typically have a long, refined finish.
Extra añejo tequilas can display great style, depth of flavor, and finesse and are meant exclusively for after dinner sipping.
It should be noted that among tequila producers, aging tequila for more than four years is a matter of controversy. Many tequila producers oppose doing so because they feel that "excessive" oak aging will overwhelm distinctive and delicate earthy, fruity, and vegetal agave flavor notes.
1oz $12 - 2oz $18A crystal-clear añejo tequila with deceptive depth, presented in a stunning crystalline bottle. Since releasing the first añejo tequila on the market in 1800 Añejo, 1800 continues to drive innovation with this beautiful contradiction of a spirit. 1800 Cristalino is aged in both American and French oak barrels for 16 months, after which the liquid is married together and finished in Port Wine casks for an additional 6 months. It is then meticulously filtered via a unique process that adds smoothness without sacrificing taste. The result is a spirit with all the complexity of an añejo tequila, and the silky smooth drinkability of a silver.
Casa Dragones Anejo
1oz $24 - 2oz $36Casa Dragones Barrel Blend, 100% Blue Agave Añejo sipping tequila, achieves its distinctive character from being matured in two different wood barrels, new French Oak and new American Oak, each selected for their individual flavor and characteristics. At the end of the aging process, both barrel styles are blended together to create a uniquely smooth, agave-forward taste profile.
Notes of macadamia, nutmeg and blackberry.
Clase Azul Plata
1oz $22 - 2oz $33Bright, crisp, and always refreshing. Its artisanal elaboration results in irresistible notes that combine softness with a touch of sweetness. Clase Azul Plata is a sublime experience for the senses.
Vanilla, Meyer lemon, fresh mint, and a touch of green guava.
Clase Azul Anejo
1oz $60 - 2oz $120Clase Azul Añejo is proof that the best things in life take time. Its taste and decanter are a tribute to the Mazahua indigenous culture. Its intense amber color and its complex aromatic range result from a magnificent 25-month journey in bourbon barrels.
Clase Azul Añejo combines art, history, and tequila of the highest quality, making it an expression that truly honors Mexican culture.
Don Julio Reposado
1oz $12 - 2oz $18Aged for eight months in American white-oak barrels, Don Julio® Reposado Tequila is golden amber in color, and offers a rich, smooth finish—the very essence of the perfect barrel-aged tequila.
With a mellow, elegant flavor and inviting aroma, Don Julio® Reposado Tequila is best savored as part of a refreshing tasting cocktail or chilled on the rocks.
El Mayor Blanco
1oz $7 - 2oz $10Some say a distillery is only as good as its blanco. That's because without the influence of the barrel, the flavor of blanco tequila has the purest expression of the natural flavors of the agave itself. El Mayor 100% Blue Agave Blanco tequila delivers a crisp, light body, with a hint of pepper and a bevy of accolades to match.
Clean and crisp with full agave flavor, hints of floral and pepper.
El Mayor Anejo
1oz $8 - 2oz $12Designed for slow, contemplative sipping, our 100% Blue Agave Añejo tequila is aged in white oak barrels for 18 to 36 months to provide a sophisticatedly smooth product.
Smooth entry leads to soft, medium-to-full bodied palate with caramel, grilled tropical fruits and brown spices
Age: 18-36 months
Lobos 1707 Reposado
1oz $11 - 2oz $16From 100% pure Blue Weber agave, Lobos 1707 Tequila, Reposado reaches its perfectly robust flavor through rest.
After resting for over six slow months in American white oak barrels, the liquid is blended with a touch of Lobos 1707 Tequila, Extra Añejo, and finished at its leisure in the brand's historic Pedro Ximénez (PX) wine barrels using the solera method. This creates a distinct profile that is spicy, bold, and audacious – expectant from any middle child with something to prove, and the middle child of Lobos 1707 Tequila is no exception.
Milagro Select Barrel Reserve Reposado
1oz $10 - 2oz $14Select Barrel Reserve Reposado is a 100% blue agave tequila which is rested in both American and French oak barrels for a minimum of 4 months and a maximum of 6 months, yielding a smooth, complex spirit that is a perfect balance of agave and oak.
Olmeca Altos Reposado
1oz $6 - 2oz $9Olmeca Altos Reposado is our most awarded tequila, acheiving several medal at the most distinguished spirit competitions around the world since its creation; including The Tequila Masters, The San Francisco World Spirits competition, Critics Challenge, Concours Mondial Bruxelles, and more.
Robust, yet pleasant, with tannins and citrus notes; a long and well-balance finish.
Patron Extra Anejo
1oz $18 - 2oz $27Patrón Extra Añejo is made from the highest-quality 100% Weber Blue Agave. Aged for a minimum of 3 years in American, French and Hungarian oak barrels, it features deep, nuanced flavors perfect for replacing whiskey in your cocktails.
Siete Leguas Reposado
1oz $10 - 2oz $148 months in white oak barrels have made Reposado 7 Leguas (7 Leagues Mellow) the only one in its class. Hay-colored with intense yellow hues and greenish highlights; it bears the scent of aromatic wood and shows character in its powerful flavor of intense agave wooden notes.
Sparkle Donkey Silver
1oz $6 - 2oz $9Sparkle Donkey Silver Tequila, the Best Tequila In the World™, offers the award winning Silver expression. Rated at 93pts by Beverage Tasting International.
Sparkle Donkey Añejo
1oz $8 - 2oz $12Sparkle Donkey Anejo Tequila is aged for 2 years in wet American Oak Barrels. With its distinctive agave forward profile, Sparkle Donkey Anejo has complex flavors and a fantastic finish.
1oz $7 - 2oz $10This magnificent highlights the master distillers' craft by exhibiting a perfect balance of resting time, oak and pure agave flavor.
Suerto Extra Anejo
1oz $18 - 2oz $27Double distilled and aged for 8 years, this Extra Anejo has a silky golden hue and a highly complex, full bodied flavor that's sure to please. Best enjoyed neat or on the rocks.
Tres Generaciones Plata
1oz $7 - 2oz $10Our Plata Tequila is an un-aged, crystal clear tequila made from 100% blue agave. It is triple-distilled, giving it a unique, pure agave taste and smoothness.
Initial spiciness on a background of herbs and fresh agave. It is exceptionally well balanced with no bite or burn.
Tres Generaciones Anejo
1oz $9 - 2oz $13Our Anejo Tequila has a rich, 100% blue agave flavor enhanced by 12 months in toasted American oak barrels where it gains its delicate amber hue, an array of subtle flavors, and its unique smooth, smoky finish.
Full and balanced. Starts with brown sugar, fades soft oak and clean agave.
Casa Dragones Blanco
1oz $14 - 2oz $21TequilaCasaDragonesBlanco
Named the "Best Blanco Tequila" by Epicurious, Casa Dragones Blanco is a small batch, 100% Pure Blue Agave silver tequila, crafted to deliver the true essence of agave through an innovative process that focuses on purity, for a crisp, smooth taste that is perfect to enjoy on the rocks or in signature craft cocktails.
1oz $10 - 2oz $14Made with 100% Blue Agave from the region and benefited by the pristine waters of the Tequila mountain, Tequila Arette rises as one of the best premium Tequilas in Mexico. Tequila Arette is carefully elaborated through a process that has been mastered through several generations. Estate bottled in Tequila, Jalisco,
Clase Azul Reposado
1oz $26 - 2oz $39Clase Azul Reposado is a symbol of the tradition and culture of Mexico. Made with slow-cooked Blue Agave, our ultra-premium reposado tequila is a unique and incomparable piece. The decanter's traditional feathered paint design, its distinctive cobalt blue color, and the tequila's original flavor make it an icon of the Clase Azul family.
Masterfully aged for eight months in bourbon barrels, this exceptionally smooth tequila is recognized worldwide as one of the best reposados.
Don Julio Blanco
1oz $11 - 2oz $16Using the finest blue agave plant and a time honored distillation process, Don Julio® Blanco Tequila is tequila in its truest form.
Don Julio® Blanco Tequila is the base from which all of our other variants are derived. Commonly referred to as "silver" tequila, its crisp agave flavor and hints of citrus make it an essential component to a variety of innovative drinks including margaritas. It can also be enjoyed neat or on the rocks. 100% blue agave plant.
Don Julio Anejo
1oz $14 - 2oz $21Barrel aged in smaller batches for eighteen months in American white-oak barrels, Don Julio® Añejo Tequila is a testament to the craft of making a superior tasting, aged tequila.
Rich, distinctive and wonderfully complex, its flavor strikes the perfect balance between agave, wood and hints of vanilla. Best experienced neat in a snifter or simply on the rocks.
El Mayor Reposado
1oz $7 - 2oz $10El Mayor Reposado is rested in white oak barrels for a minimum of 9 months. This gives the tequila an elegantly structured, balanced taste with a remarkably smooth finish.
Smooth, round entry leads to a dryish, medium body with perfumed fruity agave, vanilla, spice and caramel.
Age: Minimum 9 months
El Mayor Extra Anejo
1oz $16 - 2oz $24El Mayor's Extra Añejo expression is the epitome of graceful aging. This is our finest, 100% agave tequila. Meticulously aged in American white oak barrels for a minimum of three-and-a-half years for a rich, complex flavor profile. This is truly a fitting reward for the ever-patient.
Full body entry leads to the perfect balance between wood, caramel, dark chocolate and hazelnut
Age: Minimum 3 1/2 years
Milagro Select Barrel Reserve Silver
1oz $9 - 2oz $13Select Barrel Reserve Silver is a 100% blue agave tequila. Unlike most silver tequilas, it is then mellowed in both American and French oak barrels for 45 days, resulting in a fine sipping tequila that is perfectly balanced and full-bodied.
Milagro Select Barrel Reserve Anejo
1oz $12 - 2oz $18Select Barrel Reserve Añejo is a 100% blue agave tequila which is aged in both American and French oak barrels for a minimum of 18 months and a maximum of 24 months. This añejo is an intriguing mix of sweetness and oak that is smooth and full-bodied.
1oz $12 - 2oz $18Patrón Añejo is handcrafted from the finest 100% Weber Blue Agave and is carefully distilled in small batches at Hacienda Patrón distillery in Jalisco, Mexico. It's then aged for over 12 months in a combination of French oak, Hungarian oak and used American whiskey barrels.
Siete Leguas Blanco
1oz $8 - 2oz $12Brilliant, luminous silvery hues; a powerful body. Enjoy the nuances of perfect distillation, leaving a trail of subtle aromas which build up to the final permanence of slowly-cooked agave. Straight or mixed, it will always be true to its nature.
Siete Leguas Anejo
1oz $12 - 2oz $18Great luminosity of yellow hues with full-bodied golden reflections. Subtle scents of slowly-cooked agave mingle with delicate oak notes in the full aroma of its maturity after 24 months of loving care
Features some sweet and fruit flavors very light like maple syrup flavors, coffee, chocolate, vanilla, some nuts like raisins, prunes, orange, peach, quince and red fruits like cherries and blueberries, from the barrels. The flavor of the cooked agave lingers together with the harmony of very light flavors of spices like cinnamon and cloves and the freshness subtle herbs such as peppermint, peppermint and chamomile.
In the aftertaste it is persistent, without losing the flavors, even after a while prolonged having tasted the tequila, the presence of the flavor of the dried and red fruits and the flavors sweets given by the wood of the barrels, without losing the flavor of the cooked agave.
Sparkle Donkey Reposado
1oz $7 - 2oz $10Mexico- By using specially selected high sugar Blue Weber agave, traditional brick oven roasting and pure volcanic spring water with the taste. This tequila is a gold medal winner that can be enjoyed in a cocktail.
1oz $6 - 2oz $9A favorite of the founders, the Blanco offers an incredible smooth finish and distinct herbal notes that they love to sip straight.
1oz $8 - 2oz $12This Anejo is aged twice as long as industry standard to produce a complex and full bodied flavor sure please all pallets.
Tears of Llorona Extra Anejo
1oz $38 - 2oz $57Tears of Llorona is a rare, handcrafted tequila created by Master Distiller Germán González Gorrochotegui. Requiring a careful combination of patience, care, and love, Germán disregards the practical and spares nothing in the pursuit of producing his masterpiece.
The story of La Llorona, "The One Who Cries," is one of faith and faithlessness, passionate love, and shocking loss.
While the tale's origin has been lost over time and many versions exist across Central and South America, all feature a beautiful young woman scorned to madness by her unfaithful husband. Legend has it that she wanders Mexico's landscapes crying bitter tears of regret.
It is a story Germán heard many times as a child. And it was Llorona's passionate tears that inspired Germán's greatest creation.
Germán named his creation Tears of Llorona, after La Llorona, the legend told to him by his father, and began distributing to select U.S. markets in 2014. Today, spirit aficionados and critics recognize Tears of Llorona as a masterpiece and a true expression of Germán's genius.
Agave with a heady spiciness and complexity for experienced palates
Send to a friend
Share this menu with your friends ahead of time to get their mouths watering.
Tequila, and its country cousin Mezcal, are made by distilling the fermented juice of agave plants in Mexico. The agave is a spiky-leafed member of the lily family (it is not a cactus) and is related to the century plant. By Mexican law the agave spirit called Tequila can be made only from one particular type of agave, the blue agave (Agave Tequiliana Weber), and can be produced only in specifically designated geographic areas, primarily the state of Jalisco in west-central Mexico.
Mezcal is made from the fermented juice of other species of agave. It is produced throughout most of Mexico.
Both Tequila and Mezcal are prepared for distillation in similar ways. The agave, also know as maguey (pronounced muh-GAY), is cultivated on plantations for eight to 10 years, depending on the type of agave. When the plant reaches sexual maturity it starts to grow a flower stalk. The agave farmer, or campesino, cuts off the stalk just as it is starting to grow. This redirects the plant growth into the central stalk, swelling it into a large bulbous shape that contains a sweet juicy pulp. When the swelling is completed, the campesino cuts the plant from its roots and removes the long sword-shaped leaves, using a razor-sharp pike-like tool called a coa. The remaining piña ("pineapple"—so-called because the cross-thatched denuded bulb resembles a giant green and white pineapple) weighs anywhere from 25 to 100 pounds.
At the distillery the piñas are cut into quarters. For Tequila they are then slowly baked in steam ovens or autoclaves (oversized pressure cookers) until all of the starch has been converted to sugars. For Mezcal they are baked in underground ovens heated with wood charcoal (which gives Mezcal its distinctive smoky taste). They are then crushed (traditionally with a stone wheel drawn around a circular trough by a mule) and shredded to extract the sweet juice, called aguamiel (honey water).
The fermentation stage determines whether the final product will be 100 percent agave or mixed ("mixto"). The highest-quality Tequila is made from fermenting and then distilling only agave juice mixed with some water. Mixto is made by fermenting and then distilling a mix of agave juice and other sugars, usually cane sugar with water. Mixtos made and bottled in Mexico can contain up to 40% alcohol derived from other sugars. Mixtos that have been shipped in bulk to other countries for bottling (primarily the United States) may have the agave content further reduced to 51% by the foreign bottler. By Mexican law all 100% agave or aged Tequila must be bottled in Mexico. If a Tequila is 100 percent agave it will always say so on the bottle label. If it doesnt say 100% it is a mixto, although that term is seldom used on bottle labels.
Distillation and Aging
Traditionally Tequila and Mezcal have been distilled in pot stills to 110 proof (55% ABV). The resulting spirit is clear, but contains a significant amount of congeners and other flavor elements. Some light-colored Tequilas are now being re-distilled in column stills to produce a cleaner, blander spirit.
Color in Tequila and Mezcal comes mostly from the addition of caramel, although barrel aging is a factor in some high-quality brands. Additionally, some distillers add small amounts of natural flavorings such as Sherry, prune concentrate, and coconut to manipulate the product's flavor profile. These added flavors do not stand out themselves, but instead serve to smooth out the often hard-edged palate of agave spirits.
Beyond the two basic designations of Tequila—agave and mixto—there are four categories: Silver or Blanco/White Tequilas are clear, with little (no more than 60 days in stainless steel tanks) or no aging. They can be either 100% agave or mixto. Silver Tequilas are used primarily for mixing and blend particularly well into fruit-based drinks.
Gold Tequila is unaged silver Tequila that has been colored and flavored with caramel. It is usually a mixto.
Reposado ("rested") Tequila is aged in wooden tanks or casks for a legal minimum period of at least two months, with the better-quality brands spending three to nine months in wood. It can be either 100% agave or mixto. Reposado Tequilas are the best-selling Tequilas in Mexico.
Añejo ("old") Tequila is aged in wooden barrels (usually old Bourbon barrels) for a minimum of 12 months. The best-quality anejos are aged 18 months to three years for mixtos, and up to four years for 100% agaves.
Extra Añejo Tequila is a relatively new category for tequilas aged over 3 years in oak. Aging Tequila for more than four years is a matter of controversy. Many Tequila producers oppose doing so because they feel that "excessive" oak aging will overwhelm the distinctive earthy, fruity and vegetal agave flavor notes, however, we have found many balanced examples that rival the finest well-aged Cognacs and Whiskies.
Mezcal and the Worm
The rules and regulations that govern the production and packaging of Tequila do not apply to agave spirits produced outside of the designated Tequila areas in Mexico. Some Mezcal distilleries are very primitive and very small. The best known mezcal come from the southern state of Oaxaca (wuh-HA-kuh), although it is produced in a number of other states. Eight varieties of agave are approved for Mezcal production, but the chief variety used is the espadin agave (agave angustifolia Haw).
The famous "worm" that is found in some bottles of Mezcal (con gusano -- "with worm") is actually the larva of one of two moths that live on the agave plant. The reason for adding the worm to the bottle of Mezcal is obscure. But one story, that at least has the appeal of logic to back it up, is that the worm serves as proof of high proof, which is to say that if the worm remains intact in the bottle, the percentage of alcohol in the spirit is high enough to preserve the pickled worm. Consuming the worm, which can be done without harm, has served as a rite of passage for generations of fraternity boys. As a rule, top-quality mezcals do not include a worm in the bottle.
History and Origins
Among the pantheon of Aztec gods was Tepoztecatl, the god of alcoholic merriment. Tequila, and Mezcal, trace their origins back at least two thousand years. Around the first century A.D., one or more of the Indian tribes that inhabited what is now central Mexico discovered that the juice of the agave plant, if left exposed to air, would ferment and turn into a milky, mildly alcoholic drink. News of this discovery spread throughout agave-growing areas. The Aztecs called this beverage octili poliqhui, a name that the Spaniards subsequently corrupted into pulque (POOL-kay).
In Aztec culture pulque drinking had religious significance. Consumption by the masses was limited to specific holidays when large tubs of pulque were set up in public squares. The ruling elite was not subject to the same restrictions, however, and drank pulque throughout the year-- a privilege shared by captive warriors just before they were sacrificed to the gods.
When the Spanish arrived in Mexico in the early 16th century, they soon began to make and drink pulque, but the low alcohol content (around 3% ABV) and earthy, vegetal taste made it less popular among the conquistadors than European-style beers and brandies. Early attempts to distill pulque were unsuccessful, as the resulting spirit was harsh and acrid. It was soon discovered, however, that cooking the agave pulp resulted in a sweeter juice which, when fermented, became known as Mezcal Wine. This "wine" was then distilled into the spirit that we know today as Mezcal.
Early Mezcal distilleries in the Spanish colony of Mexico operated in a manner similar to modern-day brewpubs. The distilling plant was usually small, and its production was consumed primarily in the distillery tavern (taberna). As the colony grew, the Mezcal wine industry followed apace and soon became an important source of tax revenue for the Crown. Periodic attempts by Spanish brandy producers to shut down the Mezcal industry were about as unsuccessful as similar efforts by English distillers to inhibit rum production in the British colonies of North America.
The Evolution of Tequila
In 1656 the village of Tequila (named for the local Ticuilas Indians) was granted a charter by the governor of New Galicia. Tax records of the time show that Mezcal was already being produced in the area. This Mezcal, made from the local blue agave, established a reputation for having a superior taste, and barrels of the "Mezcal wine from Tequila" were soon being shipped to nearby Guadalajara and more distant cities such as the silver-mining boomtowns of San Luis PotosÃ and Aguascalientes.
The oldest of the still-existing distilleries in Tequila dates back to 1795, when the Spanish Crown granted a distillers license to a local padrone by the name of José Cuervo. In 1805 a distillery was established that would ultimately come under the control of the Sauza family. By the mid 1800s there were dozens of distilleries and millions of agave plants under cultivation around Tequila in what had become the state of Jalisco. Gradually, the locally-produced Mezcal came to be known as Tequila (just as the grape brandy from the Cognac region in France came to be known simply as Cognac).
Mexico achieved independence from Spain in 1821. But until the 1870s it was a politically unstable country that experienced frequent changes in government, revolutions, and a disastrous war with the United States. Marauding bands of soldiers and guerillas extracted "revolutionary taxes" and "voluntary" contributions in kind from the tabernas and distilleries. In 1876 a general named Porfirio DÃaz, who was from the Mezcal-producing state of Oaxaca, came to power and ushered in a 35-year period of relative peace and stability known as the Porfiriato.
It was during this period that the Tequila industry became firmly established. Modest exports of Tequila began to the United States and Europe, with Jose Cuervo shipping the first three barrels to El Paso, Texas in 1873. By 1910 the number of agave distilleries in the state of Jalisco had grown to almost 100.
The collapse of the DÃaz regime in 1910 led to a decade-long period of revolution that inhibited the Tequila industry. The return of peace in the 1920s led to the expansion of Tequila production in Jalisco beyond the area around the town of Tequila, with growth being particularly noteworthy in the highlands around the village of Arandas. This period also saw the adoption of modern production techniques from the wine industry such as the use of cultivated yeast and microbiological sanitary practices.
In the 1930s the practice of adding non-agave sugars to the aguamiel, or "honey water," was introduced and quickly adopted by many Tequila producers. These mixto (mixed) Tequilas had a less intense taste than 100% blue agave Tequilas, but this relative blandness also made them more appealing to non-native consumers, particularly those in the United States.
From the 1930s through the 1980s, the bulk of the Tequila being produced was of the blended mixto variety. The original 100% agave Tequilas were reduced to a minor specialty product role in the market. But in the late 1980s the rising popularity of single malt Scotch whiskies and expensive Cognacs in the international marketplace did not go unnoticed among Tequila producers. New brands of 100% blue agave Tequilas were introduced and sales began a steady growth curve that continues to this day. This sales growth has resulted in the opening of new distilleries and the expansion of existing operations. Tequila is on an upswing.
What Bing Crosby and Jimmy Buffet Have in Common
Modest amounts of Tequila have been exported into U.S. border towns since the late 19th century. The first major boost to Tequila sales in the rest of the United States came in the late 1940s when the Margarita cocktail, a blend of Tequila, lime juice, orange liqueur, and ice was invented. Its origins are uncertain, but Hollywood actors and cocktail parties in California and Mexican resorts seem to be involved in most of the genesis stories. It is known that crooner and actor Bing Crosby was so taken with one particular brand of Tequila, Herradura, that he teamed up with fellow actor Phil Harris to import the brand into the United States. The Margarita, along with the Tequila Sunrise and the Tequila Sour, have become highly popular in the United States; in fact, it is claimed by many in the liquor industry that the Margarita is the single most popular cocktail in the nation. In the 1970s, when balladeer Jimmy Buffet sang of "Wasting away in Margaritaville," the success of the song enticed millions more Americans to sip from the salt-rimmed Margarita glass.
The Worm Turns
The upgrading and upscaling of Tequila has, in turn, inspired Mezcal producers to undertake similar measures. In the past few years an increasing number of high-end Mezcals, including some intriguing "single village" bottlings, have been introduced to the market. Mezcal now seems to be coming into its own as a distinctive, noteworthy spirit.