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Bozal Artesanal De Borrego Sacrificio Mezcal

Bozal

750 ml | 47% ABV
Mezcal

On the steep precarious hillsides of Oaxaca, Guerrero and Durango varieties of agave, indigenous to the region, grow wild and are heavily sought after by the local mezcaleros. These varietals produce flavors that are exotically intense, with rich earth tones and savory smokiness. From the heart of the maguey these flavors are traditionally extracted to produce mezcal that is wildly refined. Because we at bozal believe that something wild produces a far richer spirit.

Agave

The Espadín agave, known as the genetic Mother of the Blue Weber Agave, is used to produce tequila, and is also the predominant agave used in mezcal production. Unique in itself, the characteristics of this agave showcase the aromas of wet earth, a rich smokiness on the mid-palate, and a finish reminiscent of wild flowers. This variety of agave is a subspecies of the Angustifolia Family of agave.

A small agave varietal, the Tobalá, a subspecies of the Potatorum Family of agave, has broad, spade-like leaves. The compact size of this agave yields limited quantities of mezcal and takes 12-15 years to reach full maturation. At this time, the plant sends up a flower-bearing spike that can be anywhere from 10 to 20 feet high. Known to many as the king agave, Tobalá can only grow from seed and is becoming increasingly rare. This agave offers intensely aromatic mezal with complex notes of tropical fruit.

Taste

A dry mineral base is offset nicely with an abundance of fruit, herbaceous notes and nuttiness. A viscous entry coats the mouth leading to a fruit forward mid palate with subtle sweetness that shines with bright citrus and persimmons. The finish is smooth with flavors of smoked lamb.

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Uncle Val's Restorative Gin

Uncle Val's

750 ml | 45% ABV
Gin

In 1895, Samuele Sebastiani emigrated to the United States from Tuscany. A stonemason by trade, he quarry-mined the hills of Sonoma, California for cobbletones that were used to build the streets of San Francisco. He worked long hours, lived frugally and saved carefully, and in 1904, purchased enough land in Sonoma to open the doors to Sebastiani Winery. Sebastiani Winery was the only winery in Sonoma to remain open during Prohibition, and, as the Great Depression set in, Samuele carried out major construction projects in Sonoma including building an ice-skating rink and hotel in order to create jobs. Today, August Sebastiani, Samuel's great-grandson, is the President of 35 Maple Street Distillery, the makers of Uncle Val's Restorative Gin. The Gin is named after Vaerio Cecchetti, Sebastiani's favorite uncle and a retired physician near Lucca, Italy. "In addition to being a highly regarded doctor, Uncle Val is a great cook and avid gardener," says Sebastiani. While Uncle Val's Botanical Gin is crafted from a botanical bill composed of five ingredients (juniper, lemon, sage, lavender and cucumber), Uncle Val's Restorative Gin uses only four botanicals: juniper, coriander, cucumber and rose petals. Sebastiani uses immersion bags (think big tea bags) in order to infuse the Gin with the flavors from the botanicals. The immersion bags are steeped in the Gin for several hours, although some remain in the Gin longer in order to impart a heavier aroma and flavor. The juniper adds a hint of spice to the Gin, which is complemented by the cooling effect of the cucumber and assertive touches of coriander. The rose petals contribute a silky texture, and have a calming, soothing effect. After the Gin is distilled five times over, Sebastiani's team filters it using carbon and lava rock (or pumice), which has a porous density that's perfect for filtering Gin. Then, the Gin is brought to proof using naturally sweet spring water from the Cascade Mountains before being bottled and labeled by hand. "Gin was invented in the Netherlands by a doctor, Franciscus Sylvius, who was a professor of medicine in Leyden, Holland, back in the 1650s," Sebastiani says. "He was trying to find a cure-all for kidney and stomach disorders, so he infused juniper berries into distilled spirits. The elixir became so popular that distillers began commercial production and by the end of the 1680, the Dutch were exporting more than 10 million gallons of Gin each year. Gin is the only spirit that started out as a medicine, so it's fitting that we named ours after Uncle Val." Uncle Val's Restorative Gin earned a score of 94 points from The Tasting Panel Magazine. 

 

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IXA Greenbar Organic Silver Tequila

IXA

750 ml | 40% ABV
Tequila | Silver

Organic silver tequila made by combining the best techniques of artisan tequila and modern wine making. This is a smooth, complex silver tequila with all the flavor of mature agave and none of the burn.

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NOTICE:Many other small liquor store sites will end up cancelling your order due to the high demand, unavailability or inaccurate inventory counts. We have the ability to source from a large network of licensed retailers to insure in most cases your order is fulfilled.

Size: 750ML

Proof: 80 (40% ABV)

Origin: Mexico

Distillery: Greenbar Distillery

Detailed Description

Ix is an organic tequila distilled in the valley of El Arenal, Jalisco. The agaves are cooked in clay ovens before fermentation and distillation which include both the fibers and liquid in both steps of production, an unusual thing to do when making tequila. As with all products in the Greenbar Collective, for each bottle sold a tree is planted.

IX Greenbar Organic Silver Tequila Tasting Notes

Nose: Notes of unripe pineapple and a splash of hot sauce.

Palate: The palate is more on the vegetal and herbal side, but is clean and slightly bitter on the finish.

Finish: its finish is intense and prolonged.

Distillery Information

Founded in 2004, Greenbar Distillery is LA's first since Prohibition and one of the first craft distilleries in the U.S. The Greenbar Distillery products are fresh, flavorful and easy-to-drink spirits. They are soft on the palate with beautiful finishes and no burn. And they can all be mixed and matched to create simple cocktails.

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