Pour it on with a sensational selection of spirits.
The Joven Mezcal is produced in Oaxaca by a 4th generation family of Mezcaleros. Using traditional methods, they begin with piñas being cooked and smoked in an earthen pit. Then the roasted espadín agaves, are crushed using a stone wheel (tahona method) and the liquid is fermented in one ton wood tanks for several days. Distillation happens in a 300L copper still and then rested for up to 2 months. Every one of the handcrafted bottles are carefully filled with the ultra-premium Mezcal.
Jose Cuervo Tequila
For over 250 years, Jose Cuervo® has been making tequila from the largest agave holdings in the world. The journey begins in the fields on the skirts of the Tequila Volcano. After seven years of maturation, the agave plants are harvested and their cores, or “piñas,” are sent to the La Rojeña distillery. There, they are roasted, grinded, and smashed. The resulting extract is placed into fermentation tanks. Finally, it is distilled and aged to perfection in toasted barrels.
Jose Cuervo Margaritas
The tale takes place in 1938 at Tail O’ the Cock Restaurant in Los Angeles. There, head bartender Johnny Durlesser noticed a pretty lady at the bar one night, and then again another night. The third time he saw her at his bar, he wanted to make a drink to impress her. He grabbed the Cuervo, added a touch of sweet just like her… and the rest is history.
For a smooth tasting tequila made from 100% blue agave, look no further than Hornitos Plata Tequila. Enjoyable start to finish, this pure delivery of true agave flavor benefits from Hornitos’ unique cultivation and distillation process. With a floral and herbal aroma with fruity citrus notes, this agave-forward tequila has a slight citrus note with a medium-bodied, briefly warm and smooth and dry finish.
Savor this expertly crafted tequila on its own or in cocktails like the Paloma, allowing its clean and fresh character to shine through. Hailing from Tequila, Jalisco in Mexico, Hornitos Tequila (named after the “little ovens” used to roast agave) was introduced to the world in 1950 by founder Don Francisco Javier Sauza in honor of Mexican Independence Day.