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Midday Somewhere tracks Australia’s top retailers to help you buy your favourite drinks at rock bottom prices.

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Lunazul Tequila Reposado

Lunazul Blanco Tequila is hand harvested and hand-crafted using only the finest 100% Blue Weber agave in the world. For over 250 years, the Beckmann family has brought a fierce determination to crafting some of Mexico's smoothest tequila. Rested for 6 months in Heaven's Hill Bourbon Barrels gives this tequila a smooth and rich flavour.

Kah Tequila Reposado

KAH Tequila Reposado is made from 100% Blue Agave, double distilled, and aged for more than 2 months in American Oak barrels with medium toasting. This devilish bottle design takes its cues Day of the Dead celebrations that take place in parts of Peru. A dance to Satan is performed wearing long, dangling upturned crucifixes, and it is believed that Satan leads this dance Himself!

Montelobos Espadin Mezcal

A perfect balance between cooked and green maguey, nuts, herbacity and smoke.

Flecha Azul Blanco Tequila

Flecha Azul Reposado Tequila

La Dama Reposado Tequila

38% Abv, 750mL La Dama is the largest sustainable blue agave grower in the world. This Reposado Tequila is made from 100% agave, Aged 3 months, organically grown in the highlands of Los Altos. Each artisanal, diamond-shaped bottle is created from “useless, forgotten scraps” of recycled glass. Each Special Edition Gift Box is made from the exhausted agave fibre left over from Tequila production. What was seen as wastage, is given a new, beautiful life. La Dama is committed to aiding the local community: paying the highest industry wages, and donating educational resources to local schools with each bottle sold.

Domingo Mezcal Clasico Espadin

Year of launch: 2014 Village: San Luis Del Río, 900 masl - Palenque = distillery Family: Velasco Maguey: Espadín common name 8 to 9 years, only maguey from the region, cultivated Agave: Angustifolia Haw Cocking: underground conical oven with river stones and dead wood, tepehuaje, quebrache, bonin Milling: Tahona pulled by Pepe the Horse Fermentation: open/natural in wooden vats using indigenous yeast Distillation: double (ordinario the first) in copper pot still, traditional Arabic style Proofing: well water