Double Copper Mezcal, in a word: Agave, sun, earth, it's that perfect mixture of water and smoke, a spiritual drink. Our mezcal is produced with 100% wild agave, which means that it grows naturally in the mountains of the Nombre de Dios Durango region. 300 years between generations perfecting techniques. 10 years of earth, sun, rain, wind and fire are inside each Double Copper bottle. Old agave gives life to this young mezcal, without any rest and much less aging. Double distillation in a copper still is the secret of these delicious notes in each sip.

Mezcal Legendario Domingo was founded in 2012 by Julian Saenger. Born and raised in Mexico, Julian has always had tremendous love and respect for the art of mezcal production, often finding ways to delve into production, marketing, brand launches and general support of the category throughout Mexico. When he finally found the opportunity to create a brand of his own through partnership with the Velasco family, he chose to centre the brand design around a recurring feeling he experienced through his journey in mezcal: celebration. Through its various labels, designed in Papel Picado, Legendario Domingo highlights different mezcal producing regions of Mexico, demonstrating exemplary distillation tradition from each region and emphasizing the differences in terroir. The mezcals Legendario Domingo produces are Palenque and regional designates (similar to vineyard designates in wine), purposefully emphasizing each region by accenting the terroir and capturing the agave varietal character, aromas, flavours and mouthfeel that wild fermentation and artisanal production afford. This Mezcal is made from 100% Cenizo (Durangensis) harvested at 10-12 years old from Nombre de Dios, in the Durango region by Maestro Mezcalero Familia Colon. The piña is cooked for 4-5 days in underground conical ovens ignited with mesquite, oak and huisache woods. The roasted piña are then crushed by a Mechanical Wheel that is traditional in region. Fermentation takes place in open underground wooden vats with fresh spring water for 6-8 days. No yeast is added, and instead indigenous yeast from the air ferments the agave juice. The mezcal is then double-distilled in a 300 litre Arabic Alembic pot still made of copper and stainless steel. The mezcal is then rested 30-45 days prior to being bottled. Each bottle is then filled, labeled and boxed by hand, completing the artisanal process from field to bottle. A nose of fresh green grapes and apple candy. the palate continues with more sweet candied fruit and freshly cut grass with more grape on the finish.

THE STORY This Añejo Reserve began with an ambitious goal: to become one of the greatest tequilas ever crafted. In the heart of Jalisco, Mexico, 818’s Master Tequileros used their decades of expertise and passion to develop Eight Reserve by 818. What emerged is a painstakingly crafted blend, bringing a level of complexity, softness and depth rarely experienced in tequila. The result is an elegant expression that is incredibly smooth and rich. THE BLEND Our Eight Reserve is an award-winning blend of Añejo and Extra Añejo tequila aged up to 8 years. 818 Reserve Tasting Notes TASTE: Cooked agave, vanilla, cinnamon, dried berries, and praline BODY & COLOR: Light amber with copper hues, full bodied AROMA: Vanilla, clove & cinnamon, toasted nuts, honey, orange peel, and black cherry FINISH: Prolonged and silky smooth, elegant aftertaste with fruit and spiced accents WHAT MAKES IT SPECIAL: A masterful blend of Añejo aged up to 8 years, aged in French and American barrels

Young and fresh, el Jimador Blanco tequila steps up with truly authentic character. Its made with 100% hand-harvested blue Weber agave and double distilled with sparkling clarity. Weve perfected the skills to produce a spirit so rich in flavour that every sip comes to life. Crisp and buzzing with citrus flavours, take a sip or shake it up.

Aguas Mansas Espadin is crystal clear, clean and bright. Full body or high density in appearance. Aromatic and expressive; some of its notes are sage, rosemary and a touch of citrus grapefruit. There is a slight smoky aroma that resembles leather. Its taste is smooth, fine and elegant. The acidity is balanced and thealcohol is gentle. Its flavor is so defined that it invites you to continue enjoying it sip by sip.

First introduced in 1995, Del Maguey offers a collection of exceptional, rare and unblended mezcals created by individual family producers in remote villages throughout the state of Oaxaca, Mexico. Vida was created for use in cocktails.

Size: 500ml (4 - 5 Serves) Made with: Xicaru Mezcal Silver, Lime Juice, Agave Nectar Directions: Keep chilled before serving. Shake well before opening. Pour approximately 3-4 shots (90ml-120ml) into a salt-rimmed chilled tumbler glass filled with ice and garnish with a fresh lime wheel. Enjoy responsibly About Xicaru Mezcal: Xicaru, the Zapotec word for beautiful, reflects Fernando Santibanez's desire to share a traditionally produced mezcal that is approachable and distinct. Using his grandmother’s recipe, Fernando makes small batches of Xicaru Mezcal with time-honoured methods at a Palenque in Matatlan, Oaxaca. This mezcal showcases the 100% Agave espadin from which it’s made. Its natural smoky flavour is derived by cooking the agave in a conical stone oven on mesquite and ocote, woods native to Oaxaca.

Ouzo 12 is the number one export ouzo in the world. Its delicious aroma and taste immediately transport the drinker to sunny Greece. Made according to the original recipe dating back to the 1880s, Ouzo 12 is produced using a unique blend of aromatic seeds, fruits and herbs combined with alcohol from molasses and non-synthetic anethol. Double-distilled to ensure the purest and finest product, Ouzo 12 goes through 16 successive pot stills before it is poured in your glass!

Chichicapa has a medium nose and a complex taste with lots of citrus and a long, smooth finish with overtones of mint and smoke. The pueblo elevation is 5052 ft. (1540 meters) in a broad valley with a desert and tropical micro-climate. Village: Chichicapa. 100% Espadin agave, roasted for 4-5 days.