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Picaflor Mezcal Espadín celebrates the hummingbird and it’s integral role in the pollination of the agave plant. Double distilled in 350-litre copper pot stills, this artisanal mezcal is hand-crafted in San Luis Del Rio, Oaxaca using traditional techniques ensuring a smooth finish.
Picaflor Wild celebrates the hummingbird and it’s integral role in the pollination of the agave plant. Double distilled in copper pot stills, this artisanal mezcal is hand-crafted mezcal in Mengoli de Morelos. Oaxaca, using traditional techniques ensuring a high quality spirit drink. As its name suggests, Picaflor Wild is an undomesticated and ferocious version of Picaflor.
Picaflor Mezcal Ancestral celebrates the hummingbird and it’s integral role in the pollination of the agave plant. Double distilled in 350-litre copper pot stills, this artisanal mezcal is hand-crafted in San Luis Del Rio, Oaxaca using traditional techniques ensuring a smooth finish.
Campo de Encanto Pisco Acholado tastes plums and peaches, almonds and chocolate, with a hint of peppermint and honeysuckle. It is rested for nine months to refine its smooth texture, aroma and spice notes. It is an honest, blended-by-hand-at proof beauty.
Campo de Encanto Pisco Quebranta this is a single varietal pisco derived from 100% Quebranta. Distilled only once, nothing added, no sugar, not even a drop of water.
Campo de Encanto Pisco Moscatel is a single varietal pisco derived from 100% Moscatel. Distilled only once, nothing added, no sugar, not even a drop of water.
Abelha Organic Cachaça Silver is a full-flavored artisanal cachaça, with an intense, fruity, aromatic nose; fresh sugar cane and stone fruits on the palate; and a smooth dry finish. To create the distinctive character of Abelha Silver, we rest the cachaça for 6 months in open steel tanks, allowing the by-products to evaporate and oxidize, which gives the cachaça its signature bouquet. No sugar is added, and there are no impurities or toxins in the cachaça, resulting in fresh aromas when you open a bottle and pure flavors when you take a sip.
Abelha Organic Cachaça Gold is a complex yet approachable aged cachaça. The honeyed nose is brightened with notes of tropical fruit, and the palate is rich with stone fruit, balsamic and spice notes. We achieve this remarkable flavor profile by aging our cachaça for 3 years in 65 gallon Garapeira casks (a native Brazilian ash, Garapeira is highly valued by cachaça producers because it enhances the natural flavor of the spirit with a multifaceted layer of sweetness and spice). Our cachaça has no added sugar or additives of any kind.
Calle 23 is made from a selection of blue agave plants from ‘Los Altos de Jalisco’ (Highlands), between the town of Tepatitlán and Arandas. In this area, the agave plants benefit from warm and sunny dry periods, followed by heavy rain. Combined with a fertile soil with a high mineral value, a higher quality agave is produced. It takes 7 to 9 years to reach full maturity.
Calle 23 is made from a selection of blue agave plants from ‘Los Altos de Jalisco’ (Highlands), between the town of Tepatitlán and Arandas. In this area, the agave plants benefit from warm and sunny dry periods, followed by heavy rain. Combined with a fertile soil with a high mineral value, a higher quality agave is produced. It takes 7 to 9 years to reach full maturity.
Calle 23 is made from a selection of blue agave plants from ‘Los Altos de Jalisco’ (Highlands), between the town of Tepatitlán and Arandas. In this area, the agave plants benefit from warm and sunny dry periods, followed by heavy rain. Combined with a fertile soil with a high mineral value, a higher quality agave is produced. It takes 7 to 9 years to reach full maturity.
Made from select espadin agaves, harvested at maturity, and baked underground in an earth and stone oven for five days. Then milled by a horse-drawn tahona, fermented with natural yeast in wooden tinas, and distilled twice in copper pot stills. This mezcal is adjusted to perfect proof by the master mezcalero using the cordon cerrado technique.
Made from select espadin agaves, harvested at maturity, and baked underground in an earth and stone oven for five days. Then milled by a horse-drawn tahona, fermented with natural yeast in wooden tinas, and distilled twice in copper pot stills. This mezcal is adjusted to perfect proof by the master mezcalero using the cordon cerrado technique.
Made from select espadin agaves, harvested at maturity, and baked underground in an earth and stone oven for five days. Then milled by a horse-drawn tahona, fermented with natural yeast in wooden tinas, and distilled twice in copper pot stills. This mezcal is adjusted to perfect proof by the master mezcalero using the cordon cerrado technique.
Made from select espadin agaves, harvested at maturity, and baked underground in an earth and stone oven for five days. Then milled by a horse-drawn tahona, fermented with natural yeast in wooden tinas, and distilled twice in copper pot stills. This mezcal is adjusted to perfect proof by the master mezcalero using the cordon cerrado technique.
Made from select espadin agaves, harvested at maturity, and baked underground in an earth and stone oven for five days. Then milled by a horse-drawn tahona, fermented with natural yeast in wooden tinas, and distilled twice in copper pot stills. This mezcal is adjusted to perfect proof by the master mezcalero using the cordon cerrado technique.
