Tequila
Tequila must be produced in Jalisco, Mexico and must be made of 100% blue agave. It generally comes unaged (“silver/blanco”), aged (“reposado”), or extra-aged (“añejo”).
Blanco
Unaged. Tequila in its purest form.
| Avión | 10 |
| Cabo Wabo | 8 |
| Casamigos | 13 |
| Casa Noble | 10 |
| Cazadores | 7 |
| Clase Azul | 30 |
| Don Julio | 13 |
| El Tesoro | 10 |
| El Mayor | 8 |
| Herradura | 11 |
| Hussong’s From the oldest cantina in Baja California. | 11 |
| Skelly | 24 |
| Tanteo Available in blanco, habanero, chipotle, jalapeño | 9 |
Reposado
Aged in barrels for one year or less.
| Avión | 13 |
| Blue Nectar | 13 |
| Casamigos | 15 |
| Casa Noble | 12 |
| Cazadores | 8 |
| Clase Azul | 40 |
| Corralejo | 9 |
| Corzo | 14 |
| El Mayor | 9 |
| Herradura | 14 |
| Hussong’s From the oldest cantina in Baja California | 12 |
| Mucha Liga | 13 |
| Siete Leguas | 17 |
| Skelly | 28 |
Añejo
Aged for a year or longer. More mellow, yet complex.
| Casamigos | 17 |
| Casa Noble | 15 |
| Corralejo | 13 |
| Corralejo 99,000 Horas | 15 |
| Clase Azul | 111 |
| Corzo | 16 |
| El Mayor One of our personal favorites. | 10 |
| El Milagro | 11 |
| God Enoc Extra Añejo | 45 |
| Herradura | 16 |
| Hussong’s From the oldest cantina in Baja California. | 14 |
| Mucha Liga | 14 |
| Skelly | 41 |
| Tears of Llorona Extra Añejo | 75 |
Mezcal
Unlike tequila, mezcal may be produced anywhere from any type of agave plant. It’s generally more smokey than tequila.
“Para todo mal, mezcal. Para todo bien, también.”
Featured Mezcal: Del Maguey
Del Maguey mezcales are all single-village and handcrafted. They are made the old-fashioned way and are sustainable and delicious. Each of these mezcales below highlights the uniqueness of each village, the available ingredients, and its producers. The name of the village and (the type of agave) used are listed for each.
| Vida San Luis Del Río (Espadín) Twice-distilled over a wood fire in copper stills, Fruity with a hint of honey, vanilla, and a present smokiness. | 11 |
| Vida de Muertos San Luis del Rio (Espadín) A special edition of Vida, this version is 45% ABV and usually distilled in autumn to commemorate the Day of the Dead (Nov. 1 & 2). | 14 |
| Crema San Luis del Río (Espadín) A combination of miel de maguey (unrefined agave syrup) and mezcal. Sweet with a hint of stone fruit and creamy finish. Great to sip on as a digestif. | 12 |
| Tobala Santa Maria Albarradas (Wild Tobala). Extremely-limited production, the tobala maguey grows wild and takes about 12-18 years to mature. Sweet and fruity on the nose with a long, smooth finish. Very little is produced yearly so as to not deplete the slow-growing small plants. | 30 |
| Chichicapa San Balthazar Chicicapa (Espadín) Medium on the nose with notes of citrus and a long, smooth finish. Made with in a horse-drawn mill, twice-distilled in a copper still with well water. | 16 |
| San Luis del Río San Luis del Río (Espadín) Spicy, fruity with strong hints of smoke. Creamy and smooth finish. Made in a remove village with water from the nearby river. | 18 |
| Pechuga Sta. Caterina de las Minas (Espadín) The most unique on our list, this mezcal is truly a labor of love and honor. This mezcal starts out life as the Minero mezcal (above). For its third distillation, about 100kg of wild apples, plums, red plantains, pineapples, almonds and a small amount of rice are added. A whole skinless, bone-in chicken breast is suspended above the clay still letting the mezcal vapors pass through for 24 hours. Fruity yet balanced, it is one of the most unique spirits around. | 50 |
Other Great Mezcales
Our hand-selected mezcales that represent a great cross-section of interesting, unique, and classic mezcales.
| Banhez Jóven Ejutla, Oaxaca (Espadín (90%), Barril (10%). This a good introduction to mezcal for first-time drinkers. This is a truly handmade product produced over wood-fired pits and distilled in copper pot by a co-op of families from several villages. At 42% ABV, it is strong but smooth. | 11 |
| Casamigos Santiago Matatlán, Oaxaca (Espadín). From the “capital” of mezcal, this small-batch recipe is smooth and has a slightly sweet, easy to drink character. | 17 |
| Clase Azul Durango (Cenizo). Cenizo is a wild agave that matures in 12-15 before being harvested. This agave is then hand-milled and has a medium body with notes of brown sugar and and chocolate. This mezcal pairs well with our Tacos Árabes and other rich, slightly-sweet foods. | 70 |
| Creyente Jóven Tlacolula de Matamoros and Yautepec, Oaxaca (Espadín). A blend of two different mezcales. Smoky with hints of lemon and black pepper.. | 12 |
| Ilegal Tlacolula de Matamoros, Oaxaca (Espadín). WAvailable as a jóven (unaged), reposado (aged 4 months in American oak barrels) and añejo (aged 13 months in American and French oak barrels). Each variety is progressively smoother and drinks more like a whiskey or scotch. Try all three as a flight. | 11, 12, 15 |
| Marca Negra Tabalá San Luis del Rio, Oaxaca. One of our favorite things about Marca Negra mezcales is that each batch is different, making each bottle unique. This particular batch of tobalá (a wild agave that matures in about 14 years) is one of our favorites that Marca Nega has put out. Complex and fruity, this high ABV (around 50%) mezcal is not for the faint of heart. | 30 |
| Marca Negra Tepeztate San Luis del Rio, Oaxaca (Espadín). Tepeztate agave takes about 20-30 years to mature. This gives a very unique terroir to the mezcal yielding a unique minerality and a hint of spice. This mezcal is extremely limited and boasts a 40% ABV. | 30 |
| Monte Albán Various (Espadín). This is one of the most common mezcales in the USA. Ask your bartender to serve it to you with the gusano (worm) if you want it! | 11 |
| Montelobos Jóven Santiago Matatlán, Oaxaca (Espadín). Slightly vegetal with strong smoke on the nose. Herbal but balanced. | 11 |
| Montelobos Ensable Jóven Palenque del Tentzo, Puebla (Wild Cupreata, Espadín, Tobalá). Wild-fermented (no yeast or additives), this is a combination of several different agaves that yields a well-balanced, smooth, and smoky mezcal. | 21 |
| Montelobos Pechuga Santiago Matalán, Oaxaca (Espadín). A turkey breast is suspended above the copper still. This yields a slight turkey flavor and a certain viscosity note found in most other mezcales. | 35 |
| Vago Espadín – Emidgdio Jarquin Miahuatlán, Oaxaca (Espadín). Vago mezcales truly honors the tradition and artisans that produce the spirit by putting their name right on the bottle! This particular espadín varietal is smooth, but has a bit of kick on the finish. Find out more about Emigdio | 15 |
| Vago Elote – Aquilino García López Candeliera Yegolé, Oaxaca (Espadín). Between and second and third distillations, Aquilino adds toasted corn from his family farm. The corn rounds out the tough espadín exterior. Find out more about Aquilino | 15 |
| Zignum Jóven Tlacolula de Matamoros, Oaxaca (Espadín). An unsmoked mezcal, this drinks more like a tequila. Light body with notes of raisins and vanilla. Aged nine months in toasted new American oak barrels. | 11 |
Sotol
Made from the flower of the same name, this spirit is common in the state of Chihuahua and certain parts of Texas. The distillation process is similar to mezcal, but generally less smoky. The sotol flower takes about 15 years to mature and yields only one bottle per plant.
Ask us for our current selection.
Rum
| Cane Trinidad & Tobago | 6 |
| Flor de Caña Nicaragua | 7 |
| Smith & Cross Jamaica | 10 |
| Zaya Gran Reserva Trinidad & Tobago | 11 |
| Ypioca Cachaça Brazil | 6 |
Vodka & Gin
| Tito’s, Texas (corn) | 8 |
| Luksusowa,Poland (potato) | 6 |
| Reyka, Iceland | 7 |
| Belvedere, Poland (rye) | 11 |
| Tanqueray, London Dry | 9 |
| Sipsmith, London Dry | 10 |
| Plymouth | 10 |
| Beefeater, London Dry | 7 |
Bourbon
US Law states that bourbon must be produced domestically from at least 51% corn and aged in charred, new oak barrels.
See 27 CFR §5.22(b)(1)(i),)
We feature a fine selection of bourbons from the Kentucky Limestone Watershed—an area known to produce some of the finest bourbons.
| Maker’s Mark, Loretto, KY Made by hand (seriously!) at Star Hill Farm. The distillery has its own watershed and water source rich in calcium and magnesium. The barrels are stored in large, black rackhouses and rotated by hand. If you ever get a chance to visit Start Hill Farm, take a tour of the facility. You may get lucky like I did and have Bill Samuels, Jr. give you the tour himself. -mc | 8 |
| Basil Hayden’s, Cleremont, KY | 12 |
| Evan Williams, Bardstown, KY | 6 |
| Angel’s Envy, Louisville, KY | 14 |
| Four Roses Lawrenceburg, KY | 7 |
| Woodford Reserve Woodford, KY | 10 |
| Larceny, Bardstown, KY | 8 |
Whisk(e)y
| Dalmore (12 year), Scotland | 15 |
| Tullamore Dew, Ireland | 8 |
