Sesin tequila is a 100% blue agave from the tranquil sunbaked fields of Jalisco, Mexico. Sesin sources their tequila from the Beckmann Family. Renowned for their award-winning Tequila, the family is closely related to the oldest dynasty of Tequila makers with over eight generations of distilling experience. Produced by Mexico's most historical and revered Tequila distilleries, Sesin is a premium luxury tequila delivering authentic flavor to the most discerning drinkers. Created under the discretion of master distiller, Francisco Quijano and master agave farmer, Jose Fernandez, the Sesin is a small batch premium 100% Blue Agave Tequila. Being distilled in the traditional methods ensures an unyielding raw character and overall quality of taste as well as consistency. Strong and smooth, from start to finish. Sesin Reposado Tequila is long on taste to last long into the evening. Vanilla and baked orchard fruits, with oak, walnut, caramel and cooked agave. Flavor with stamina, and no hint of a burn. This distinctive Reposado picked up a Silver medal at the 2016 San Francisco World Spirits awards.

Mi CAMPO is a traditionally made tequila. The pias are cooked and crushed by a tahona stone, releasing the juices required for fermentation. The pias are gently squeezed, carefully extracting the juice to avoid any hints of bitterness from the agave fibers, illuminating the agave plant's natural honey characteristic and quelling any trace of bitterness. Before Mi CAMPO is bottled, it rests in the same French oak used for aging wine, made by expert coopers who craft their prodigious barrels for Napa Valley winemakers. The result is an incredibly smooth tequila. The Blue Weber agave are matured for 7-years, and 100% sourced in Jalisco, Mxico, the Pias are steamed-cooked in stone ovens for up to 38 hours and naturally fermented using open-air tanks, which allow aromatics from nearby citrus trees to fuse with the tequila. Mi Campo Reposado is double distilled in stainless stills for over 13 hours, then fermented in open-air tanks, amid fragrant citrus trees, resting for three months in the same French oak barrels used for aging Napa Valley Pinot Noir and Cabernet Sauvignon, imparting an incredibly smooth taste.

Mi CAMPO is a traditionally made tequila. The pias are cooked and crushed by a tahona stone, releasing the juices required for fermentation. The pias are gently squeezed, carefully extracting the juice to avoid any hints of bitterness from the agave fibers, illuminating the agave plant's natural honey characteristic and quelling any trace of bitterness. Before Mi CAMPO is bottled, it rests in the same French oak used for aging wine, made by expert coopers who craft their prodigious barrels for Napa Valley winemakers. The result is an incredibly smooth tequila. The Blue Weber agave are matured for 7-years, and 100% sourced in Jalisco, Mxico, the Pias are steamed-cooked in stone ovens for up to 38 hours and naturally fermented using open-air tanks, which allow aromatics from nearby citrus trees to fuse with the tequila. Mi Campo Blanco is double distilled, then fermented in open-air tanks, amid fragrant citrus trees, before resting for up to one month in the same French oak barrels used for aging Napa Valley Chardonnay, imparting an incredibly smooth taste. 

The history of Casa Sauza dates all the way back to 1873, with three dons, each playing an integral role in the production of the world's highest quality tequilas. Today, their legacy lives through each bottle of Casa Sauza. Situated in Jalisco, Mexico, Sauza was founded in 1873 when Don Cenobio Sauza established La Perseverancia distillery. Owned by Beam Suntory, it's headquartered in Chicago, Illinois. Their products include Sauza, Conmemorativo, Hornitos, and Tres Generaciones. Their agave are harvested from Sauza's very own plantations, the agave fibers are prepped for a diffuser sugar extraction, yielding a solution of water and agave sugar. The agave mash is then fermented in stainless steel tanks using a proprietary blend of yeasts and nutrients, using closed tanks and an automated cleaning process. The resultant liquid is twice distilled to 55-65% ABV, filtered using various methods such as carbon filters, through which tequila is filtered through in cold temperatures to remove the excess fatty compounds that give tequila a cloudy appearance. All of the containers and barrels used in production are made from American white oak with a smoky finish, which aligns with the Sauza's standards, and are used only for aging processes. As one of the first spirits to come out of Sauza's storied tequila house, Sauza Silver delivers the crisp, refreshing agave flavor.

The history of Casa Sauza dates all the way back to 1873, with three dons, each playing an integral role in the production of the world's highest quality tequilas. Today, their legacy lives through each bottle of Casa Sauza. Situated in Jalisco, Mexico, Sauza was founded in 1873 when Don Cenobio Sauza established La Perseverancia distillery. Owned by Beam Suntory, it's headquartered in Chicago, Illinois. Their products include: Sauza, Conmemorativo, Hornitos, and Tres Generaciones. Their agave are harvested from Sauza's very own plantations, the agave fibers are prepped for a diffuser sugar extraction, yielding a solution of water and agave sugar. The agave mash is then fermented in stainless steel tanks using a proprietary blend of yeasts and nutrients, using closed tanks and an automated cleaning process. The resultant liquid is twice distilled to 55-65% ABV, filtered using various methods such as carbon filters, through which tequila is filtered through in cold temperatures to remove the excess fatty compounds that give tequila a cloudy appearance. All of the containers and barrels used in production are made from American white oak with a smoky finish, which aligns with the Sauza's standards, and are used only for aging processes. Every sip of Sauza Gold has a signature fresh agave flavor plus an extra hint of cooked agave and vanilla.

Corazon Tequila is part of theGemini Spirits & Wine Company, which is a wholly-owned subsidiary ofSazerac. Corazon Tequila utilizes ex-bourbon barrels from some of the most in-demand whiskey to explore the relationship between aged tequila and the whiskey that was initially used in that barrel. In May 2010, expert jimadors from the Corazon Distillery began harvesting agave from the rolling hillsides of Arandas, which is situated in the Jalisco region of Mexico. Rather than clear-cutting the fields from the outset, the jimadors employed scientific tools in order to analyze the precise sugar content of the 80 tons of agave plants in Arandas. Once the sugar content had been determined, the jimadors combined agave with a low sugar content (a low sugar content will produce a tequila with a drier, more mineral flavor profile) together with agave with a high sugar content (a high sugar content will produce a tequila with a sweeter and bolder flavor profile) in order to produce a unique blanco tequila. Once the tequila had been produced, it was fractionated and matured in three unique types of casks: casks that had been previously used to mature Buffalo Trace Bourbon, casks that had previously been used to mature George T. Stagg Bourbon and casks that had previously been used to mature Sazerac Rye. The collection,Expresiones del Corazon, is comprised of five releases:Buffalo Trace Reposado, George T. Stagg Anejo, Sazerac Rye Anejo, Old Rip Van Winkle Anejo, and Corazon Artisanal Edition Blanco. This Corazon Anejo Tequila aged 19 months in Thomas H. Handy Sazerac whiskey barrels, showcasing red pepper and cinnamon spice, dark chocolate, burnt caramel and smoldering oak. 

Don Julio was founded in 1942, by Don Julio Gonzlez-Frausto Estrada, who began distilling tequila at age 17. Don Julio tequilas are handcrafted in the Highlands of Jalisco, where the microclimate and mineral-rich clay soil allow the blue agave plant to flourish. La Primavera exclusively produces Don Julio. Each bottle is distilled from 100% pure Blue Weber Agave which are harvested after 7-10 years by expert Jimadors. As highly respected craftsmen they handpick and then uniformly hand cut the agave pencas (leaves) from the pia to increase the quality of juice. Then the pias are then slowly steam-cooked in traditional masonry ovens for three days to release the sweet agave juice. It takes 8 pounds of blue agave to produce one bottle of tequila. Created by Master Distiller Enrique de Colsa in collaboration with the Lagavulin Distillery Manager, Colin Gordon, this limited edition, innovative tequila is inspired by Don Julio Gonzalez's creative spirit and passion to take the art of tequila making to new heights. Tequila Don Julio Reposado, Double Cask is a unique, rich and nuanced expression of classic Reposado matured for 8 months and finished for 2 weeks in casks that previously held Lagavulin Islay Single Malt Scotch Whisky. Youll find a hint of signature Lagavulin peatiness amongst the more traditional reposado notes. Pick up your bottle today!

Inspired by the hit TV show Silicon Valley, Tres Comas is an ultra-premium tequila from a family-run distillery set it rural Jalisco. This ultra-premium tequila (which means three commas in Spanish), is inspired by the three commas in a billion dollars. A collaboration between HBO and Diageo, this 100-percent Blue Weber agave tequila was aged in American Oak barrels for over a year delivering rich, toasted oak finish. Tres Comas possesses notes of vanilla and spice. Enjoy it neat, on the rocks, or in a selection of signature Tres Comas cocktails like the "Re-Billionizer," "Russ Fest," or "Billionaire Margarita.

Two centuries ago, Maria Higinia Gomez earned 10,000 acres in Jalisco, Mexico, for her role in the Mexican War of Independence. In the late 1990s, her great-grandson, Iaki Orozco, recognized the land's potential for cultivating baby blue agave with higher sugar content. After planting 175,000 shoots, Riazul Tequila was born. The agave undergoes a 36-hour steam-baking process, followed by fermentation and double distillation. Riazul Extra Anejo, aged for four years, rests in American Oak and Oloroso Sherry casks, offering a rich amber color, vanilla aromas, and a palate of sweet agave transitioning to ripe fruit and spice on the finish.

Bright, crisp, and fresh. Its artisanal elaboration results in smooth, irresistible notes with a touch of sweetness.

Clase Azul Tequila Plata is a sublime experience for the senses. Ideal to be enjoyed neat.

TASTING NOTES

COLOR: Clear, bright with silver highlights. 

BODY: Light to medium. 

AROMA: Fresh aromas of orange, lemongrass, and mint. Hints of vanilla, green apple, and green tea. 

FLAVOR: Vanilla, meyer lemon, fresh mint, and a hint of green guava. 

PAIRING

> Citrus-marinated white fish

> Fresh cheeses (panela, mozzarella) and some aged cheeses such as Grana Padano, with cherry tomatoes and chimichurri (cilantro, oregano, and basil)

> Ripe strawberries with white chocolate.

Clase Azul Tequila Reposado is a symbol of Mexican tradition and culture. Made with slow-cooked 100% Blue Weber Agave, our ultra-premium reposado tequila is unique and incomparable. This Reposado is masterfully aged for eight months in American whiskey casks creating its unique hazelnut and vanilla flavors as well as exceptionally smoothness. Its decanter is our most recognized icon with its distinctive "feathered" design, painted by hand in cobalt blue.

Tasting Notes

COLOR: Gold color with bright yellow highlights. 

BODY: Medium. 

AROMA: Agave syrup, vanilla, candied orange peel, and American oak. Light notes of cinnamon and banana. 

FLAVOR: Hazelnut, vanilla, cloves, cinnamon, and a subtle hint of agave syrup. 

Pairing

> A rich cut of pork such as pork shoulder or pork ribs accompanied with acidulated sauce.

> Aged cheese (sheep milk cheese and smoked provolone), with honey and old style mustard.

> Bittersweet chocolate mousse with hazelnuts and orange.

Clase Azul Tequila Añejo is proof that the best things in life take time. Its taste and decanter are a tribute to the Mazahua indigenous culture.

Its intense amber color and complex aromas result from a magnificent 25-month journey in American whiskey casks.

Clase Azul Añejo Tequila combines art, history, and tequila of the highest quality, making it an expression that truly honors Mexican culture. 

TASTING NOTES

COLOR: Amber with copper highlights. 

BODY: Great body. 

AROMA: Toffee, cinnamon, clove, roasted hazelnut, Mexican vanilla, orange marmalade, quince, and toasted oak. 

FLAVOR: Nutmeg, clove, orange marmalade, and toasted oak with a silky mouthfeel. 

PAIRING 

> Rich cuts of meats (ribeye, picanha, duck breast, or beef ribs) accompanied by a robust sauce (velouté, meat gravy, or mole).

> Semi-mature cheeses (brie and camembert) accompanied with bread and red berry compote.

> Bitter chocolate with guava jam or roasted banana.

Adictivo Tequila is produced in El Arenal Jalisco, the gateway to the blue region of tequila. The agave landscape and ancient distilleries have marked indelibly to this region in its passage through time, forging a distinct identity and a style rooted traditional and current life fully. Tequila Adictivo Añejo is a Tequila 100% pure Blue Agave, with an intense golden amber color and a mixture of toasted aromas that offers an excellent flavor.

Tequila Adictivo Extra Añejo is 100% pure Blue Agave, dark amber with reddish hues with excellent roasted flavor, sweet and fruity aromas.

Color: Dark Amber reddish.

Aroma: Fruit sweets.

Taste: Toasting with notes of vanilla.

Aging: 7 years

Type of barrel: French oak barrel

Adictivo Tequila is produced in El Arenal Jalisco, the gateway to the blue region of tequila. The agave landscape and ancient distilleries have marked indelibly to this region in its passage through time, forging a distinct identity and a style rooted traditional and current life fully. Tequila Adictivo Reposado is 100% pure Blue Agave, bright straw color with golden sparkles, with a soft and prolonged flavor and aromas of wood and cooked agave.

Adictivo Tequila is produced in El Arenal Jalisco, the gateway to the blue region of tequila. The agave landscape and ancient distilleries have marked indelibly to this region in its passage through time, forging a distinct identity and a style rooted traditional and current life fully. Tequila Adictivo Plata is a 100% pure Blue Agave, flashing silver crystal color, with a soft, warm flavor, and herbaceous aromas.

TASTING NOTES

Color: Crystal with silver sparkles.

Aroma: Herbaceous

Taste: Soft and warm.

The beginnings of Ocho Tequila can be traced to 1937, when the Camarenas first started making tequila. It is a collaboration between Carlos Camarena and his family and Tomas Estes, owner of multiple Mexican restaurants and bars. He has been passionately promoting and selling tequila since 1976, making him a perfect partner for the Camarenas. The Master Distiller Carlos Camarena is a third generation of tequileros, operating in Jalisco, Mexico. He is well-respected for making high-quality spirits, which have accumulated a respectable amount of awards over the years. Ocho Tequila is the culmination of the visions of these two gentlemen. Made according to tradition from 100% agaves, grown in their own fields, they always strive for perfection, never rushing the process. They are the first to mark not only the year of production on each bottle, but also specify the exact field in which the agaves were grown. "Ocho" translates to "eight" and the number is deeply ingrained in the distillery's history and operations. Out of the first samples produced by the Camarenas, the 8th was chosen. It's the number of years agaves need to fully ripen, as well as the number of kilograms of agave needed to produce a liter of Ocho tequila. It's also the exact number of days that takes for a freshly delivered batch of fruit to be turned into unaged tequila. Carlos Camarena has 8 siblings and the family has been distilling for 8 decades. Every bottle of Ocho Tequila is marked with the year of production, as well as the estate or "rancho", from which the agaves come, not unlike fine wines. This makes the bottles highly collectible. Ocho Plata Tequila is the unaged expression, made from 100% blue agave, then bottled at 80 proof. It is the purest tribute to the agaves of the Arandas region and the Camarena agave fields.

The beginnings of Ocho Tequila can be traced to 1937, when the Camarenas first started making tequila. It is a collaboration between Carlos Camarena and his family and Tomas Estes, owner of multiple Mexican restaurants and bars. He has been passionately promoting and selling tequila since 1976, making him a perfect partner for the Camarenas. The Master Distiller Carlos Camarena is a third generation of tequileros, operating in Jalisco, Mexico. He is well-respected for making high-quality spirits, which have accumulated a respectable amount of awards over the years. Ocho Tequila is the culmination of the visions of these two gentlemen. Made according to tradition from 100% agaves, grown in their own fields, they always strive for perfection, never rushing the process. They are the first to mark not only the year of production on each bottle, but also specify the exact field in which the agaves were grown. "Ocho" translates to "eight" and the number is deeply ingrained in the distillery's history and operations. Out of the first samples produced by the Camarenas, the 8th was chosen. It's the number of years agaves need to fully ripen, as well as the number of kilograms of agave needed to produce a liter of Ocho tequila. It's also the exact number of days that takes for a freshly delivered batch of fruit to be turned into unaged tequila. Carlos Camarena has 8 siblings and the family has been distilling for 8 decades. Every bottle of Ocho Tequila is marked with the year of production, as well as the estate or "rancho", from which the agaves come, not unlike fine wines. This makes the bottles highly collectible. Ocho Reposado Tequila has been aged in ex-American Whiskey barrels for 8 weeks and 8 days and is made from 100% blue agave, then bottled at 80 proof.

The beginnings of Ocho Tequila can be traced to 1937, when the Camarenas first started making tequila. It is a collaboration between Carlos Camarena and his family and Tomas Estes, owner of multiple Mexican restaurants and bars. He has been passionately promoting and selling tequila since 1976, making him a perfect partner for the Camarenas. The Master Distiller Carlos Camarena is a third generation of tequileros, operating in Jalisco, Mexico. He is well-respected for making high-quality spirits, which have accumulated a respectable amount of awards over the years. Ocho Tequila is the culmination of the visions of these two gentlemen. Made according to tradition from 100% agaves, grown in their own fields, they always strive for perfection, never rushing the process. They are the first to mark not only the year of production on each bottle, but also specify the exact field in which the agaves were grown. "Ocho" translates to "eight" and the number is deeply ingrained in the distillery's history and operations. Out of the first samples produced by the Camarenas, the 8th was chosen. It's the number of years agaves need to fully ripen, as well as the number of kilograms of agave needed to produce a liter of Ocho tequila. It's also the exact number of days that takes for a freshly delivered batch of fruit to be turned into unaged tequila. Carlos Camarena has 8 siblings and the family has been distilling for 8 decades. Finally, the Reposado tequila is aged for 8 weeks and 8 days. Every bottle of Ocho Tequila is marked with the year of production, as well as the estate or "rancho", from which the agaves come, not unlike fine wines. This makes the bottles highly collectible. Ocho Aejo has been aged in ex-American Whiskey barrels for one year and is made from 100% blue agave, then bottled at 80 proof.

Ocho Tequila, dating back to 1937, is a collaboration between Carlos Camarena and Tomas Estes. It's made traditionally from 100% agaves, with each bottle marked with the production year and specific agave field. The number "8" is significant, representing the years of agave maturation, the amount of agave per liter, and the family's eight decades in distillation. Ocho Extra Aejo, aged three years in ex-American Whiskey barrels, is bottled at 80 proof and presented in a wooden box.

TASTING NOTES

AROMA: NOTES OF SWEET COOKED AGAVE, TOFFEE AND BLACK PEPPER THAT ARE BALANCED WITH VANILLA.

TASTE: COMPLEX COOKED AGAVE NOTES WITH OAK, ANISE AND DRIED FRUITS.

BODY & COLOR: GENTLY AGED FOR 3 YEARS IN EX-AMERICAN OAK WHISKEY BARRELS, CREATING A SLIGHTLY DARKER AMBER COLOR.

FINISH: DEEP AND LONG-LASTING PEPPERY AND ANISE SEED FINISH.