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.

Altos7
Avión

10
Blue Nectar10
Cabo Wabo8
Casamigos13
Casa Noble

10
Cazadores
7
Corazón
7
Corzo13
Don Julio13
El Tesoro10
Espolón6
Herradura11
Hussong’s
From the oldest cantina in Baja California.
11
Libelula Jovén
8
Patrón Roca
Made using the traditonal tahona stone.
15
Siete Leguas13
Margaritaville
It’s 5 o’clock somewhere.
5
Reposado

Aged in barrels for one year or less.

Atos8
Avión
13
Blue Nectar

13
Casamigos
15
Casa Noble

12
Corzo13
Cazadores8
Chinaco13
El Jimador8
El Mayor8
El Tesoro10
Gran Centenario11
Hussong’s
From the oldest cantina in Baja California
12
Maestro Dobel13
Siete Leguas15
Añejo

Aged for a year or longer. More mellow, yet complex.

Casa Noble
13
Corralejo 99,000 Horas15
Corralejo13
Corzo16
Don Felix12
El Mayor
One of our personal favorites.
8
El Milagro11
Hussong’s
From the oldest cantina in Baja California.
13
Pura Vida Extra Añejo
Aged in American oak barrels for a minimum of 3 years.
25
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.
10
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.
13
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.
24
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.
13
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.
13
Santo Domingo Albarradas
Sto. Domingo. Albarradas (Tobala, espadín)
Extremely rare, this is a blend of two mezcales made in the same village. Made with spring water, there is a strong mineral content that yields to a long, smooth, dry finish.
13
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.
45
Other Great Mezcales

Our hand-selected mezcales that represent a great cross-section of interesting, unique, and classic mezcales.

Donají Jóven
Las Margaritas, San Pedro Totolapam, Oaxaca (Espadín)
Smooth, smoky with hints of charred pineapple.
15
Los Amantes
Tlacolula de Matamorros, Oaxca (Espadín)
Aged in french oak barrels for six to eight months, it has notes of caramel and coffee. Made in traditional earthen ovens and copper stills.
14
Creyente Jóven
Tlacolula de Matamoros and Yautepec, Oaxaca (Espadín)
A blend of two different mezcales. Smoky with hints of lemon and black pepper.
12
Banhez Tepezate Jóven
San Agustín Amatengo, Ejuta, Oaxaca (Tepeztate)
Tepeztate, a rare agave variety, can take up to 25 years to mature. This mezcal takes about 5-6 days to naturally ferment before going into copper stills. More vegetal, it has notes of green pepper with a slight citrus tone.
18
Casamigos Jóven
Santiago Matatlán (Espadín)
With a recipe dating back five generations, this mezcal is strong on the smoke with a lingering finish.
14
Marca Negra Jóven
Various towns in Oaxaca (Espadín)
Each batch is unique and represents a revolving set of various ultra-small batch mezcales. Please ask your server for the details on our most current bottle.

17
Ilegal
Tlacolula de Matamoros, Oaxaca (Espadín)
Hints of green apple and white pepper, there is a deep agave aroma that finishes with a lingering heat.
10
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
Mayalen Guerrero
Mochitlán, Guerrero (Wild Cupreata, Maguey Verde)
Well-balanced and distinguished, it is herbal on the nose and gives wait to fruit aromas. 108-proof.
14
Montelobos
Santiago Matatlán, Oaxaca (Espadín)
Slightly vegetal with strong smoke on the nose. Herbal but balanced.
11
Monte Albán
Various (Espadín)
Ask for it with the worm, if you dare.
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.

Hacienda
Available in añejo o plata. If you like tequila, you will love sotol.

10,12
Rum
Cane Trinidad & Tobago5
Flor de Caña Nicaragua6
Kraken Black Spiced Trinidad & Tobago6
Smith & Cross Jamaica10
Zaya Gran Reserva Trinidad & Tobago11
Ypioca Cachaça Brazil5
Yuguaara Cachaça Brazil7
Vodka & Gin
Tito’s, Texas (corn)7
Luksusowa,Poland (potato)5
Coppercraft, Michigan9
Bombay Sapphire, London Dry8
Broker’s (gin), London Dry7
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

Varieties available:
—Maker’s Mark, 8
—Cask Strength, 10
—Maker’s 46, 9
—Ask us about special or rare Maker’s bottles that rotate based on availability
Buffalo Trace Frankfort, KY8
Basil Hayden’s Cleremont, KY 11
Evan Williams Bardstown, KY5
Fighting Cock (103 proof) Bardstown, KY8
George Dickel Cascade Hollow, TN7
Four Roses Lawrenceburg, KY7
Michter’s Louisville, KY10
Larceny Bardstown, KY8
Woodford Reserve Woodford, KY
8
Whisk(e)y
Johnny Walker (black) Scotland 99
Laphroaig 10 year Scotland12
Tullamore Dew Ireland8