Jaime I is a work of art, inspired by modernist art, which pays tribute to the founder of Bodegas Torres:
Don Jaime Torres.

Made entirely from the Parellada grape variety, it boasts exceptionally long ageing using the traditional solera method, which gives the brandy a vintage character. Jaime I is made by carefully mixing very old brandies, older than those used in the reserve brandies.

Fine dark mahogany colour. It is complex, majestic and balanced. With notes highly suggestive of vanilla,
walnut, flowers, plum, cedar and sandalwood.

Bomberger’s Declaration Distillery Bourbon honors the legacy of the former distillery known as Bomberger’s in the 1800’s and later as Michter’s in the 20th Century. Please join us in toasting and celebrating American Whiskey History with this outstanding small batch 108 proof Kentucky Straight Bourbon Whiskey.

Tasting Notes

APPEARANCE: Rich, mahogany brown

NOSE: Dark fruit accompanied by nuts and burnt caramel

PALATE: An exceptional whiskey that opens with deep rich molasses giving way to layers of dried fruit and transitioning into rich chocolate and a warm long baking spice finish

FINISH: Lingering and complex

From the Brand 

At Springbank we pride ourselves on producing a single malt that is made entirely in-house, employing traditional skills that have been passed down from one generation to the next. Produced since 1828, Springbank Single Malts are lightly peated in our kiln and distilled 2.5 times.

Our 10 year old provides the perfect introduction to the Springbank range. Matured in a combination of bourbon and sherry casks, it is complex yet perfectly balanced from the first sip through to the sweet, salty finish.

60% Bourbon, 40% Sherry

Tasting Notes

Nose: A gentle Kintyre coastal breeze, redolent with damp peat, identifies this as one of Campbeltown’s finest. Fresh orchard fruit, orange zest, heather and honey combine with malt and vanilla notes to offer a warm welcome to Springbank’s flagship malt.

Palate: Equal measures of complexity and robustness with an oily mouthfeel and plenty of spice, pepper, nutmeg and cinnamon. The orchard fruit and malt notes from the nose continue, providing balance and character.

Finish: Sweet salted caramel, toffee and drying peat prolong to round off this signature malt.

In 1895, Masataka Taketsuru the father of Japanese Whisky was born in the small town of Takehara, Japan. At the time, Masataka's family owned a sake brewery, and in preparing to carry on the family trade, Masataka studied chemistry and biology at Osaka Technical High School. Upon matriculation, however, Masataka showed more interest in whisky than in sake and in 1918, enrolled at the University of Glasgow, becoming the first Japanese ever to study the art of whisky-making. While in Scotland, Masataka took chemistry courses during the day while apprenticing with distilleries at night, learning to distill and blend whisky first-hand at some of Scotland's most prestigious distilleries. In 1920, Masataka returned to Japan, and within the decade, had produced the country's first single malt whisky. Deeming the terroir perfect for whisky production, Masataka moved to the town of Yoichi in 1934 and opened the doors to Nikka Whisky Co. Yoichi is encapsulated by mountains (to the east, south and west) and by the Sea of Japan (to the north), creating a unique and isolated environment for whisky-production. The clean air, humidity and access to underground water filtered through a layer of peat results in a rich and masculine malt. Years later, Masataka established the Miyagikyo Distillery, which is also situated in northern Japan. Surrounded by mountains and two rivers, the Miyagikyo Distillery produces a more mild and feminine whisky as compared to Yoichi. This Yoichi single malt is full of pleasant peaty notes and smokiness, resulting from the traditional direct coal-fired distillation. The whisky also has subtle briny notes imparted onto the spirit by the sea breeze during the aging process.

The Balvenie Distillery is just up the road from Glenfiddich on the north side of Dufftown smack dab in the middle of Speyside. Dufftown is also the home town of the Mortlach Distillery. And a young William Grant worked there at Mortlach for more than twenty years learning the distilling business. When he was ready to start out on his own, he bought the empty field and laid the foundation stone for The Balvenie in 1886. Still owned by William Grand & Sons, The Balvenie has long been a favorite of Speyside Whisky lovers. It's famous for producing Single Malts in the classic styles of the region light, fruit-forward, sweet, and clean without a trace of peat smoke. Balvenie took it a bit further, being one of the first to innovate with various double and triple-wood combinations to add complexity. All that adds to a large range of Single Malt agings and wood combinations to entertain the taste buds of fans all over the world. Balvenie Peat Week 2002 is the first vintage of a really interesting idea. It started as the brainchild of David Stewart Balvenie's malt master and whisky specialist Ian Miller. For one week each year they would distill peated Single Malt and thus turn the entire distillery on its head. Everything else stays the same, and the spirits is then aged in ex-Bourbon casks for a full fourteen years and bottled at 48.3% ABV. You can still taste the signature Balvenie Single Malt style notes of tropical fruits, honey, peaches, and vanilla. But now it also has a warm, earthy smoke flavor and aroma. It's Balvenie as youve never had it before, and still very different from the famous Islay peated spirits on the other side of Scotland. It's should be on the "must have" list of every Speyside and Balvenie fan. 

In 1805, the Mitchell & Sons Wine Merchants Company was established in the heart of Dublin, Ireland. By the turn of the 19th century, the Mitchells sold a range of Irish whiskeys under the name "Spot." This name originated from the company's practice of marking casks of different ages with a spot of colored paint. As a result, Mitchell & Sons sold whiskeys named Blue Spot, Green Spot, Red Spot and finally Yellow Spot, which was last seen in the mid-to-late 1960s. "Pot Still Whiskeys define the traditional flavor character of Irish whiskey and we have seen a renewed interest and growth in the category over the last few years," says Brian Nation, the master distiller at Midleton Distillery. Midleton follows a centuries-old recipe from Mitchell & Son to create this triple-distilled single pot Irish whiskey. To become Red Spot, this whiskey is matured for at least 15 years in a combination of American Bourbon, Spanish sherry, and Sicilian Marsala wine casks. Decades of old recipe books, ledgers, and archive materials provided Jonathan Mitchell with the resources to create a truly authentic whiskey.

Levon cognac was established in Cognac Le Magnifique is made solely from grapes found in the two highest-quality crus (vineyard areas), Petite Champagne and Grande Champagne, located in the heart of the Cognac region. In the Petite Champagne and Grande Champagne crus, the soil consists of a thin layer of clay-limestone covering a deeper layer of limestone and chalk. Grande Champagne features rolling hills, while Petite Champagne features rolling hills, while Petite Champagne is more compact. However, the chalky soil found in both crus provides the optimal growing conditions for aromatic, flavorful grapes. This compelling blend is a charming blend of hundreds of eaux de vie aged for at least 10 years, hand-selected from the Cognac region's two finest crus, Grande Champagne and Petite Champagne.

Kentucky Owl was founded by Charles Mortimer Dedman, a local pharmacist, in 1879. After marrying his wife, Dedman was given a large parcel of land on the banks of the Kentucky River, as a wedding gift from his adopted father who was a local town judge. C.M. Dedman Distillery was established here on the banks of the Kentucky River, producing "The Wise Man's Bourbon" under Distilled Spirits Plant Designation "No. 16," one of Kentucky's original distilleries and part of a booming industry. Kentucky Owl achieved much success and production continued until Prohibition halted distillation. The family-run facility was no match for the "forces of teetotalism, temperance and eventually, the Feds" (producer). In 1916, Prohibition left several local distilleries with ample reserves of bourbon. As for Kentucky Owl, approximately 250,000 gallons of bourbon were left over in various stages of aging. Today these reserves would be worth about $40 million in inventory. After Federal agents descended on the Dedman's distillery, the bourbon was seized and shipped up the river by barge to the state capital in Frankfort for "safekeeping" in a warehouse. Currently Kentucky Owl is in the midst of designing a stunning state-of-the-art distillery park with rickhouses for aging, a bottling center, as well as a vintage dinner train to stop on the property. Kentucky Owl Park will be built at Cedar Creek Quarry in Bardstown. The 420-acre site will boast beautiful lakes with crystal clear, limestone-filtered water that will be used in our whiskey production. The Stoli Group has turned to the world-renownedShigeru Ban Architects to oversee the project. Bottled at 96.4 proof, Confiscated delivers notes of floral gardenia and honeysuckle, along with grape, red apple, orange cuties, wet banana bread and toasty sourdough bread crust on the nose. The palate is reminiscent of graham crackers, toffee, muted sweet cinnamon spice, and fresh-squeezed orange juice balanced with white grapes and finishing with a hint of cayenne.

Situated in the heart of Campbeltown, Glen Scotia is one of the smallest distilleries in Scotland. The Scotch distillery was founded by the Galbraith family in 1832. In 2014, the petite facility was purchased by the Loch Lomond Group. The distillery is quite small scale, outfitted with two 12,000 and 16,000-liter stills, with distinctive onion shapes and horizontal lyne arms. Glen Scotia's line-up showcases their versatility, as they produced a range of peated and non-peated whiskies, two styles characteristic of Campbelltown. Their malt is sourced from eastern Scotland, and are crafted in open-topped, cast iron mash tuns, and their whiskies are processed with a variation in fermentation time yielding either nuttier, or fruitier malts. Their small-batch distillation process still maintains much of the original equipment designs dating back to the 1830s. This exceptional single malt whisky was matured from specially selected casks to deliver the true character of a Glen Scotia Malt Whisky. The stunning 18 year-old has earned several awards including Gold at the 2018 World Whiskies Awards, Double Gold at the 2018 San Francisco World Spirits Competition, and Gold Medals at The Spirits Business in 2017 and 2018.

The Balvenie Distillery is just up the road from Glenfiddich on the north side of Dufftown smack dab in the middle of Speyside. Dufftown is also the home town of the Mortlach Distillery. And a young William Grant worked there at Mortlach for more than twenty years learning the distilling business. When he was ready to start out on his own, he bought the empty field and laid the foundation stone for The Balvenie in 1886. Still owned by William Grant & Sons, The Balvenie has long been a favorite of Speyside Whisky lovers. It's famous for producing Single Malts in the classic styles of the region light, fruit-forward, sweet, and clean without a trace of peat smoke. Balvenie took it a bit further, being one of the first to innovate with various double and triple-wood combinations to add complexity. All that adds to a large range of Single Malt agings and wood combinations to entertain the taste buds of fans all over the world. Released as a part of The Balvenie's Stories Collection, A Week of Peat is a reincarnation of the incredibly unique Balvenie Peat Week. Though recipe remains the same, it has been renamed to fit into the new Balvenie Stories collection. Balvenie Peat Week 2002 was the first vintage of a really interesting idea. It started as the brainchild of David Stewart Balvenie's malt master and whisky specialist Ian Miller. For one week each year they would distill peated Single Malt and thus turn the entire distillery on its head. Everything else stays the same, and the spirits are then aged in ex-Bourbon casks for a full fourteen years and bottled at 48.3% ABV. You can still taste the signature Balvenie Single Malt style notes of tropical fruits, honey, peaches, and vanilla. But now it also has a warm, earthy smoke flavor and aroma. It's Balvenie as youve never had it before, and still very different from the famous Islay peated spirits on the other side of Scotland. It's should be on the must have list of every Speyside and Balvenie fan. 

Maker Notes

It gives us great pleasure to introduce the beautiful Balmorhea. This magnificent Texas Straight Bourbon Whiskey is bold but majestically-crafted, having been aged four years in new American white oak barrels, then transferred to a second new American white oak barrel, and aged for one year. Simply put, this 2-time US Micro Whisky of the Year and San Francisco Double Gold winner is bourbon candy in a bottle.

In 2013, our Master Distiller Donnis Todd filled 22 new American white oak barrels from The Barrel Mill – a Minnesota cooperage – with freshly-distilled 114 proof white dog. The barrels were then aged in the relentless West Texas heat for two years. All the while, the liquid inside cycled through the wood’s pores and crevices, extracting every bit of flavor possible.

In 2015, Donnis lugged the barrels in from the barns and dumped the liquid into stainless steel tanks. He then rolled a few 27-gallon Kelvin Cooperage barrels from Louisville, Kentucky below the tank spigot and filled the barrels with the already two-year-old straight bourbon. This second round of barrels had far different lignin and chemical compositions than the original barrels because they had been scorched and toasted differently, caramelizing the sugars in a wonderful new way.

In 2017, the bourbon was dumped into a long, thin stainless steel trough we call The Whiskey Girl, and we all began nosing and tasting the results. After rounds of tear-filled high fives and brotherly hugs, we started talking about names – the easiest part of getting this sensational liquid to market.

TASTING NOTES

Bourbon candy: frozen fudgesicle bars, amaretto coffee, sticky buns, and pecan brittle. Thick, white chocolate syrup.

WHAT IS BALMORHEA?
About 40 miles south of Pecos, Texas, there’s a little swimming hole called Balmorhea where I took my kids when they were young. The park’s name comes from four men’s surnames: E.D. Balcom, H.R. Morrow, John, and Joe Rhea. These men formed an irrigation company in the area in the early 20th century.

It’s rumored that big game hunters may have gathered at the springs in the Balmorhea area 11,000 years ago. Native Americans also swam the springs before the sadistic Spanish explorers came to the area. In 1849, the springs were known as Mescalero Springs, after the Mescalero Apache who watered their horses here.

To see the water flowing up from the underground spring into the canals is mesmerizing, undeniable evidence that God exists. Today, many are concerned that fracking could hurt the water quality or otherwise damage this beautiful child of Mother Nature.

J.W. Rutledge Distillery was founded by former Four Roses master distiller Jim Rutledge. As the construction of their new sustainable distillery is underway (a facility that utilizes clean technologies like geothermal heating and cooling, solar energy, and biomass energy), Jim Rutledge sources and blends whiskey from other distilleries to put out new releases under the J.W. Rutledge brands, beginning with Cream of Kentucky. Their aim is to produce Kentucky Straight Bourbon Whiskey and Straight Rye Whiskey the old-fashioned way relative to the requisites, guidelines and standards for Straight Whiskey production that have been in place for close to two centuries. The Cream of Kentucky label was first introduced in 1888 by I. Trager & Co. of Cincinnati, Ohio. Before Prohibition ended, the brand was picked up by the renowned Schenley Company and re-introduced to the industry in 1934. Cream of Kentucky reached great success in the 30s and 40s, using the work of famed artist Norman Rockwell. Cream of Kentucky is now owned by J.W. Rutledge, who has recently secured a limited supply of Kentucky Straight Bourbon Whiskey he feels is worthy of the rebirth of Cream of Kentucky Bourbon as a premium whiskey. Cream of Kentucky is an 11.5-year-old straight bourbon blend of 60 barrels. Bottled at 102 proof, this bourbon has notes of sweet cherries, vanilla, and dry tannins followed by a floral cracked pepper finish.

For 21 years, St. George Single Malt Whiskey has been an American original: distilled, aged, blended, and bottled by us out of love for what a handcrafted single malt can be.

If you’ve tried any other St. George distillate, you owe it to yourself to taste the spirit that compelled master distiller Lance Winters to start distilling in the first place.

1001 Whiskies You Must Taste Before You Die says our whiskey “might just be the best U.S. single malt available today”—and by George, we agree.

In 1876, John D. Willett one of Kentucky's original bourbon aristocrats transferred his interest in the Willett & Frenke Distillery to his son-in-laws, Benjamin Mattingly and Thomas Moore. Mattingly and Moore continued to operate the Willett & Frenke Distillery together until 1881, when Mattingly finally sold his stake in the company to a group of investors. Within a few years, Thomas Moore acquired complete control over the distillery and eponymously renamed it. Moore would continue to operate the distillery for another five decades, until he was ultimately forced to close his doors at the onset of Prohibition. Today, the Barton 1792 Distillery operates on the same site as the historic Tom Moore Distillery, and continues to use the same methods that Moore used over a century ago when distilling his own bourbon. 1792 Small Batch Kentucky Straight Bourbon Whiskey is made from a mash of corn, rye and malted barley. While the use of corn in the bourbon's recipe adds classic notes of buttered bread, biscuits and roasted nuts, the heavy use of rye in the bourbon's mash bill yields a more complex and full-bodied whiskey. After the grains are harvested, they are mashed and fermented before being distilled through a copper-pot still. After distillation, the bourbon is aged in new, American oak casks in Warehouse Z on the distillery's estate in Bardstown, Kentucky. Warehouse Z is situated on the edge of a bluff and as a result, enjoys the intense heat and humidity that are ideal for maturing whiskey. "When it comes to barrel aging," says Ken Pierce, Barton 1792's master distiller, "it's just like real estate location, location, location. That's why 1792 ages in Warehouse Z up there on the bluff." In addition, during the maturation process, Pierce samples each cask of bourbon as it rests to determine when the bourbon has reached its peak of maturity. "Quality in, quality out," says Pierce, who has over two decades of experience at the distillery. Once the bourbon has matured for a minimum of 12 years, it is brought to proof with water drawn from the Tom Moore spring. The iron-free, Kentucky limestone water the same water used by Moore over a century ago when crafting his own whiskey adds a subtle touch of complexity and depth to the bourbon. Bottled at 96.6 proof. Pick up your bottle today!

Yellowstone National Park was established in 1876, and just a few short years later, the Yellowstone Kentucky Straight Bourbon Whiskey brand would emerge with an equally-rich story. J.B. Dant, the legendary distiller, and son of J.W. Dant, first began distilling in the late 1800s, using a log still instead of the more popular yet more expensive copper pot stills (a log still is made by hollowing out a tree trunk and lining the interior with copper pipes, a cheaper yet still effective way of distilling). As Dant's Yellowstone brand gained popularity in Kentucky, he was able to purchase other nearby distilleries and formalize his process. In the early 1900s, it was through this expansion that Dant began working more closely with M.C. Beam of the illustrious Beam family. Together, Dant and Beam operated their network of facilities as the Yellowstone Distillery and continued to produce Yellowstone Kentucky Straight Bourbon Whiskey for medicinal purposes throughout Prohibition. Although the Yellowstone brand changed hands several times throughout the 20th century (first to Diageo and recently to Luxco) and eventually fell out of favor, Luxco, along with the Beam family's new Limestone Branch Distillery, has recently revitalized the brand, unearthing an old Beam family recipe and partnering with Paul and Steve Beam to create a spectacular bourbon that pays homage to the original. This year's 2019 Limited edition is comprised of a selection of unique hand-picked hidden gems in the rick house including barrels of extra-aged nine-year and 12-year Kentucky Straight Bourbon Whiskey. I tasted many quality, mature Kentucky Straight Bourbons in order to find the right two ages for this year's release I had a certain taste profile in mind and I sought those barrels that matched it, says Steve Beam, head distiller at Limestone Branch Distillery. The barrels I chose were in different parts of the rick house, and each barrel's unique location contributed to the taste profile and complexity of this bourbon. When combined, these extra-aged bourbons create a mature and complex bourbon with robust spice and oaky undertones. This year's edition delivers cinnamon notes with toffee, dried fruit and a hint of citrus to the palate, followed by a dry finish of brown sugar and oak. Using Beam's expertise and honed palate, only the finest barrels were chosen for this year's expression.

Glenallachie is situated in Banffshire, at the foot of Ben Rinnes, neighboring several other distilleries. Founded in 1967 by Mackinlay McPherson Ltd Glenallachie is one of the youngest distilleries in Scotland. In 1989 Campbell Distillers acquired The GlenAllachie Distillery, starting production run that lasted for nearly 30 years. In 2017 Billy Walker, Trisha Savage and Graham Stevenson came together to acquire the GlenAllachie facility reincarnating the distillery as The GlenAllachie Distillers Company Limited. The highly anticipated core range of the GlenAllachie distillery from Speyside was finally launched in July 2018. The water for the distillery comes from the dam heads over 2 miles from the distillery. Henshead and Blackstank flow into Beachshach Burn, which supplies the water directly to the distillery, and sits on the North East of BenRinnes. The distillery was designed to be gravity fed, created with horizontal condensers that maintain a consistent temperature, or increase/decrease to alter the character of the spirit. Using a vast amount of aged stock that was obtained along with the distillery, dating back as far as the 1970's GlenAllachie Master Distiller Billy Walker has masterfully created a signature single malt. After sampling this vast range of casks, Billy was keen to showcase GlenAllachie bottled at natural strength. This GlenAllachie 10-year-old Cask Strength Batch 2 is a limited edition drawn from a variety of casks, including first-fill bourbon, virgin oak, Oloroso sherry, and Pedro Ximnez sherry casks.This incredible Speyside has numerous accolades including a Gold Medal at the 2019 World Whiskies Awards, San Francisco World Spirits Competitonand International Spirits Challenge.

Glenallachie is situated in Banffshire, at the foot of Ben Rinnes, neighboring several other distilleries. Founded in 1967 by Mackinlay McPherson Ltd Glenallachie is one of the youngest distilleries in Scotland. In 1989 Campbell Distillers acquired The GlenAllachie Distillery, starting production run that lasted for nearly 30 years. In 2017 Billy Walker, Trisha Savage and Graham Stevenson came together to acquire the GlenAllachie facility reincarnating the distillery as The GlenAllachie Distillers Company Limited. The highly anticipated core range of the GlenAllachie distillery from Speyside was finally launched in July 2018. The water for the distillery comes from the dam heads over 2 miles from the distillery. Henshead and Blackstank flow into Beachshach Burn, which supplies the water directly to the distillery, and sits on the North East of BenRinnes. The distillery was designed to be gravity fed, created with horizontal condensers that maintain a consistent temperature, or increase/decrease to alter the character of the spirit. Master Distiller Billy Walker uses a vast amount of aged stock that was obtained along with the distillery, dating back as far as the 1970s. This stock has been slowly distilled from Scottish barley, using 120-hour fermentation. As blender for over 40 years, Walker worked meticulously across 16 warehouses to hand-select a limited number of casks to be released as GlenAllachie 18yo. With its rich, robust spirit in harmony with the heather and butterscotch notes this signature GlenAllachie earned a Double Gold San Francisco World Spirits Competition in 2019.

You'd be hard-pressed to find a more iconic name in the Irish whiskey world than "Jameson." The Jameson tradition dates all the way back to 1740, when John Jameson was born into a family whose motto, "Sine Metu" ("Without Fear"), was earned through the family's courage in fighting pirates on the high seas during the 1500s. John Jameson himself was a living embodiment of Sine Metu, and his ancestors' bravery inspired in John a boldness that led him not only to open his own distillery in the latter 18th century but also to pioneer the technique of triple-distilling whiskey now the gold standard in the Irish whiskey industry. John Jameson lived to be 83 an impressive feat for someone born in the 18th century and his descendants John II, John III, and John IV all honored his legacy by leading the distillery well into the 20th century. Jameson Irish Whiskey is crafted from a mash of malted and unmalted barley that is triple-distilled just as it was by John Jameson himself centuries ago through three separate copper-pot stills: a wash still, a feint still and, finally, a spirit still. The mash itself is made using barley, maize and pure Irish water, further adding to the unique character of the whiskey. Jameson Bow Street 18 Years is a special blend of rare pot still and grain Irish whiskeys produced at the Midleton distillery. After maturing for almost two decades, these whiskeys are married together, before being finished at the Jameson Distillery Bow Street in Dublin. Launched in 2018, this whiskey is Jameson's rarest release and is bottled once per year, at cask strength.

Situated on a ridge above the banks of the River Spey, the Easter Elchies House has been the spiritual home of The Macallan for over three centuries. In 1820, Alexander Reid began renting the home from Sir Lewis Grant of Grant. Reid was a farmer, and soon after he sowed the fields surrounding the home with barley, Reid established the first licensed distillery on the estate, which he named Macallan after an ancient church that had been destroyed by fire during the 15th century. Today, the Macallan Estate encompasses 370 acres, 95 of which are devoted to the production of the Macallan Estate's Minstrel barley (a single acre produces about 2.5 tons of barley each year, enough to yield 1,800 bottles of The Macallan). In addition, the distillery contracts with farmers to purchase barley that is low in nitrogen and high in starch, resulting in a rich and oily whisky. After the barley is harvested in late August and early September, it is malted before being mashed in one of The Macallan's two mash tuns, a process that takes between four and eight hours. Then, the barley is fermented with a specially cultured yeast before being distilled twice through The Macallan's copper-pot stills. The Macallan Edition No. 5 is a homage to the diversity and complexity of natural color. In collaboration with Pantone Color Institute, this single malt celebrates the art of whisky making and The Macallan's respect for natural color and the meticulous attention to detail. This fifth edition is blended by whisky maker Sarah Burgess, consisting entirely of liquid matured in American oak a combination of first-fill bourbon casks and first-fill and refill sherry casks. 100% natural in color, each exceptional whisky from The Macallan is shaped by its time spent in the very best casks; maturing, nurturing and developing character. The world-renowned color masters at the Pantone Color Institute created a uniquely bold, never before seen shade of purple for this expression; reflecting the enigmatic, multi-faceted and intricate combination of red and blue.

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.