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. This award-winning Sesin Mocha Tequila is a decadent sensation. Chocolate fondant, biscuits, bread dough flowing into a palate of cold-brew coffee for a rich, creamy, sweet finish.Mocha was awarded the highest accolade of Gold at the 2016 San Francisco World Spirits Competition. 

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. 

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.

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.

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.

The story of G4 Tequila started in 1937 when the Camarena family first started making tequila. The Jalisco Highlands in Mexico are the tequila capital of the world and the name Camarena counts among the most illustrious in the spirit's rich history. After working with his brother Carlos for years, the fourth-generation tequilero (G4) Felipe Camarena decided to open his own distillery in 2011 and the Destilera El Pandillo was born. Named after his grandfather's favorite bull, the distillery proudly displays the old tahona stone from the family distillery that burnt down during the Mexican Revolution before it even became operational. G4 takes pride in taking things slow and respecting the land and tradition. They grow their own agaves without using any chemicals, and they are never harvested before fully ripening. They are cooked in traditional stone ovens for 22 hours, after which the remains are converted into fertilizer. Copper-pot stills are used for the first and second fermentation and many details in the production process ensure power efficiency. They have also strived to use solar and wind power, as well as harvesting rainwater. All the maturation takes place in-house, often giving the spirits twice the amount of aging necessary for a particular category. This gives the end product an exceptional smoothness and complexity. The Aejo has spent at least 18 months in ex-bourbon American oak barrels, which leads to an exceptionally smooth character. As all their tequila, the Aejo is made from 50% spring water and 50% harvested rainwater and bottled at 80 proof.

Casa San Matas has been making tequila since 1886, making it one of the oldest family tequila distilleries in Mexico. It was during the revolutionary era that Don Delfino Gonzales sprung on the opportunity to channel his passion into making the famous Mexican spirit. In 1940 the distillery was relocated to Ojo de Agua in the Los Altos region of Jalisco. They were the first distillery to introduce an extra-aged tequila to the Mexican market in the 1990s the San Matas Gran Reserva. With more than 130 years of tequila-making behind them, they are just as passionate about tradition as they once were. Majestic Rey Sol tequila was launched in 1998, just as the first International Space Station brought mankind closer to the sun. The depiction of the sun on the beautiful decanter was designed by Mexican artist Sergio Bustamante. It's a traditionally-crafted spirit, made from Casa San Matas' own agaves, grown in the mineral-rich soil of the Jalisco Highlands. These are first baked for 48 hours at exactly 194F. The cooked agaves are then milled and natural spring water is added. The juice ferments for 72 hours in fermentation tanks, before being distilled slowly at a low temperature. Finally, the tequila is aged for 6 years in French and American white oak barrels.

CaliFino Añejo Tequila is crafted with 100% Ultra-Premium Blue Weber Agave, aged 24-36 months in an American White Oak Barrel. This lightly toasted, sweet caramel-flavored spirit can be sipped straight or mixed in your favorite cocktail. 

Nuda Tequila was founded by a Persian-Mexican connection, in a way reflecting the two cultures that have played the largest roles in the creation of the famous Mexican spirit. It was the Aztecs that began fermenting the blue agave hundreds of years ago. But it wasn't until the Spanish aristocrat Pedro Snchez de Tagle introduced the distillation process to Mexico in the 1700s that tequila was born. The distillation process itself was perfected in the 10th century by Al-Razi, a Persian alchemist, physician, and philosopher. Nuda continues this story with an added "sensuality, sophistication and elegance of the Queen of Tequila." Nuda has 5 expressions currently in their lineup: Silver (Blanco), Reposado, Aejo, Extra Aejo, and the ultra-premium 5 Years Extra Aejo. The process begins with the harvest of mature, ripe 8-year-old blue Weber agaves in Jalisco, Mexico. Once the leaves are removed, the heart is cooked in order to convert the starches within into sugars. The cooked agaves are then crushed, releasing the juice or "aguamiel". After fermentation, the liquid is distilled 3 times the third and final distillation removing the heavier components, resulting in a pure, clean, and soft spirit. Following the distillation, each of the 5 expressions is aged for a varying amount of time. Nuda Tequila Aejo is aged for 26 months in French oak barrels, which is more than twice the required time to be called an Aejo, bringing intense vanilla and chocolate flavors to the spirit. It is bottled at 80 proof in sandblasted glass bottles depicting the feminine beauty of the Queen of Tequila.

Vuelo del Aviador crafts artisanal tequila of the highest quality in Jalisco, Mexico. Their lineup of luxury spirits consists of the Plata, Reposado, Aejo, and Extra Aejo. The finest blue weber agaves used are fully-matured, meaning they have been growing on the estate for 7 to 9 years. They are then cooked slowly in clay ovens for 72 hours before the pulp is fermented and distilled using copper-pot stills. The different juices then get aged for varying amounts of time, from the Plata which takes 4 months, to the Extra Aejo which takes 5 to 7 years. Different casks are used for maturation. These include French and American oak, Napa Valley red wine barrels, as well as whiskey casks. The Plata has won a Double Gold Medal at the 2020 edition of the San Francisco World Spirits Competition. Based on the same liquid as the award-winning Plata expression, the Vuelo del Aviador Gran Reserva Aejo spends 2 years in Napa Valley red wine barrels before being bottled at 80 proof. "Vuelo del Aviador" is Spanish for "flight of the pilot", hence the wings in the design of the bottle. The exquisite handcrafted tequila has delicate notes and a rich finish with dried fruit and grape notes.

Before dusk, there is a delightful moment when darkness embraces the light. This precious moment inspired this combination of spirits, pouring into a shimmering glass decanter fused to a night-colored ceramic base. 

Clase Azul Tequila Gold is an incomparable tequila joven, a blend that combines Clase Azul Tequila Plata with a special reposado tequila matured in French oak casks and an eight-year-old Extra Añejo aged in American whiskey casks and finished in sherry casks.

TASTING NOTES

Color: Soft amber with golden sparkles.

Body: Medium body.

Aroma: Agave syrup, green apple, orange peel, fresh fig, raisins, light note of almond and walnut.

Taste: Toasted wood, fig, green olive, ginger, cocoa / dark chocolate.

PAIRING

Recommended with seafood and fish with high-fat content (tuna, salmon, octopus, lobster, shrimp, mussels, and clams) cooked with butter and yellow lemon (avoid limes). Kalamata olive tapenade and brie cheese tapas. Semi-bitter or white chocolate with citrus jam or citrus ice cream.

Born of the lush, volcanic soil of the tequila valley, Prspero is the pinnacle of tequila, crafted by one of the few female master distillers, Stella Anguiano. Stella has been crafting tequila in Jalisco for thirty years. She has perfected her craft with Prspero Tequila, from the roasting of agave hearts to hand selecting the spirit's final cut. Prospero is a tequila that embodies the power of the female spirit. This is a tequila made by a woman for all women to enjoy, says Anguiano. As one of the first females in this industry, it is important for me to create something that other women can appreciate. Prospero is an elegant bespoke creation. The hexagonal shaped glass bottles are a custom hand-blown work of art, the labels and corks are meticulously applied by hand at the distillery and the tequila perfected by Stella Anguiano is filled by hand to ensure that every bottle that comes to market embodies the power and strength of the female spirit. Global superstar Rita Ora serves as the Chief Creative Partner for Prspero Tequila. Ora's partnership with Master Distiller Stella Anguiano ensures that Prospero Tequila appeals to both tequila aficionados and strong vibrant women.

AWARDS:
Wine Enthusiast Top 100 Spirits for 2019
97 Rating, 2019 Wine Enthusiast

With age comes a richer taste. After maturing in American Oak barrels for at least 12 months, Cabo Wabo Añejo becomes even bolder with flavor. Mix it if you want, but this tequila is best enjoyed neat or on the rocks.

TASTING NOTES
Amber color invites you in. A whiff of vanilla raises an eyebrow. Hints of honey wake up your taste buds.

Discover the Magical Collaboration: Patron x Guillermo del Toro! Unveiling a World of Artistry and Flavor. Limited Edition. Explore Now online at Royal Batch!

The Skelly Collection brings together two key elements of the Mexican culture: tequila and calaveras (skulls); inspired by one of the most important national symbols celebrating our ancestors in the Dia de Los Muertos. Calaveras decorate cemeteries, altars, houses and corners in Mexico and has become a symbol of Mexican pop-culture.

AÑEJO
An authentic 100% Blue Weber Agave tequila made in the Traditional Method. Produced with fully mature 7-10 year agave from 50% Highlands and 50% Lowlands of Jalisco, slow-roasted in brick ovens, slow-fermented, never diffused, roller press extraction, double distilled, Bourbon Barrel Aged 18 months, and additive free.

Tasting Notes

Aroma: Its roasted-pineapple opening aroma; more time in the glass allows a peppery almost viscus, floral perfume to develop. Nice aromas of toasted oak and vanilla bean also emerge.

Palate: palate entry shows roasted peppers, orange blossom, and tropical fruit. Then the mid-palate showcases luscious flavors of chocolate, orange, and sugar cookies.

Finish: Aftertaste is naturally sweet, sugary and long. A ton of chocolate, caramel, and dulce de leche flavors are very notable. This is the choice of the most sophisticated consumers searching for the full-body obtained from the more dominant wooden essence.