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The original expression of Volcan de mi Tierra, Blanco captures the unique character of the region’s nutrient-rich volcanic terroir – redolent of grapefruit, black pepper and sweet agave. Volcán De Mi Tierra pays homage to and is named after a real volcano that sits in the lowlands of Jalisco, Mexico: El Volcán de Tequila. 200,000 years ago the Tequila volcano erupted and shaped the entire region. Its eruption covered the area in rich volcanic soil, making the area ideal for the growth of blue agave. Volcan De Mi Tierra selects the very best 100% blue weber agave from the Lowlands and the Highlands of the Jalisco region blended to create the most complex yet elegant tequila, with crisp flavours of the heart of the agave.

Tasting note: This deep gold coloured Anejo conjures frail aromas of incense and potpourri alongside menthol tobacco and lavender honey. Brief air contact reduces the bouquet to oak shavings. It's silky and well-rounded with butter-menthol cough lozenge and white pepper flavours finishing elegant, medium long with light wood spice. An accessible sipper. 40% Alc./Vol.

A new entrant into the Tequila market comes from a joint venture between Moët Hennessy and the Gallardo family. Using only lowland Blue Weber agaves, production is overseen by Master Distiller, Anna María Romero Mena. 'Cristalinos' are the latest trend in premium tequila. They're matured in American oak, then charcoal filtered to remove any colour. The result looks like a Blanco but tastes and smells like a Reposado. Volcan De Mi Tierra's expression is a blend of anejo and extra anejo tequilas aged for four months with different cask finishes, including whisky and cognac.

PATRÓN Silver is handcrafted from the finest 100% Weber Blue Agave and is carefully distilled in small batches at Hacienda Patrón distillery in Jalisco, Mexico to create our naturally additive free super-premium tequila. An incredibly versatile spirit, Patron Silver can be sipped neat, from the freezer, over ice or mixed into the perfect cocktail. A favourite in margaritas, it can also be incorporated into classics like the Mule, Paloma, take a shot if you must, but you’ll be missing out on savouring the bright citrus notes and fresh agave flavours that are unmistakably Patron.

Doña Celia is a premium 100% agave tequila, and is presented in a bottle reminiscent of the famous Mexican Catrina. The Catrina, is used in Mexican folklore in the Dia de los Muertos (Day of the Dead) festivals. Catrinas are seen everywhere in Mexico, and this beautifully detailed ceramic bottle is a striking display piece with a great story. Dona Celia Blanco is an unaged tequila that is bottled after a second distillation in order to keep its natural characteristics together with transparency and brightness. Lifted, floral and savoury in character, this tequila is delicious to drink on its own or mixed in cocktails. A unique addition to any backbar or spirits collection.Nose: Fresh agave with fruit and citrus. Palate: Smooth and sweet. Fresh agave, hints of citrus. Finish: Smooth and refreshing.

Critic tasting note: "Buttery butterscotch, crème caramel and cinnamon, black pepper spice. Faint almond and banana. Palate entry offers sweet vanilla, caramel and balance dry oak, cinnamon and black pepper spice. Ends pleasantly sweet and oaky." -95/100.

Don Fulano tequilas are made from agaves grown by fifth generation agave growers in the Jalisco highlands of Mexico. They are then distilled in the valley town of Tequila. The blanco tequila, packaged in a stunning bottle, is elegantly complex with notes of butterscotch and aniseed.

Critic tasting note: "First sniffs pick up scents of cream and oaky vanilla; after aeration the oak influence continues to the point of near-exclusion. Palate entry is creamy and nutty; at mid palate, the intense nuttiness and creaminess make it almost like a Tequila liqueur. Finishes thick, concentrated, and sweet. An atypical Reposado but hard not to admire. Best Buy." -92/100.

Abasolo El Whisky De Mexico Corn Whisky is crafted and distilled from 100% Mexican Cacahuazintle (kaka-wha-sint-lay) corn, which has been cultivated and passed down for more than 200 generations by local farmers for its distinct and extraordinary flavour. Abasolo uncovers the deepest flavours of this ancestral corn through nixtamalization, a 4,000-year-old cooking technique never before used in whisky production, but fundamental in preparing corn as food in Mexico. While American bourbon makers use at least 51% corn and a percentage of barley, the nixtamalization process allows Abasolo to use 100% corn to make whisky. The nixtamalization process also has a direct impact on flavour, causing the spirit to open up with more floral sweetness and warmth of the grain. Made from GMO-free corn this gluten-free whisky has deep, nuanced notes of roasted corn, honey, vanilla, black tea and leather. These flavours are developed from the ancestral corn through the nixtamalization process and these flavours are unlike any other whisky.