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Meet the most iconic mezcal styles in mexico.

• Espadín: Widely available, made from the Espadín agave, smoother and more approachable with earthy and smoky flavors.
• Tobalá: Made from the wild grown Tobalá agave, more complex and floral, with a richer, sweeter profile.
• Pechuga: Made from various agave types but with a unique production method involving meat (usually chicken or turkey) and fruits, creating a savory, fruity, and complex flavor profile.

Tour popular agave styles + production methods

• Tequila: Made from blue agave, produced mainly in Jalisco, clean and citrusy flavor with regulatory oversight.
• Mezcal: Made from a variety of agaves, usually smoked and produced mainly in Oaxaca, with a smoky, earthy profile.
• Raicilla: Made from various agaves, produced in Jalisco and Nayarit, with a unique, more herbal, and sometimes floral flavor profile.

collection of premium tequilas made by female led distilleries

Tapatio Blanco 110: La Alteña Distillery (Camarena family, NOM 1139) in the Jalisco highlands.

• Proof / Style: Bottled at 110 proof (55% ABV), still/“high-proof” blanco style.
• Flavor Profile: Bold, agave-forward with notes of cooked agave, pepper, citrus, light smoke, anise, cinnamon and apple, with a long peppery finish.

Mijenta Reposado: Mijenta (NOM 1412 in Arandas, Jalisco) using selected barrels, no additives.

• Proof / Style: 80 proof (40% ABV) in its standard
• Flavor Profile: Gentle vanilla, honey, orange blossom, preserved fruit notes on the nose; palate shows cooked agave, vanilla, honey, cacao nibs, with subtle oak influence and a long, generous finish.

El Tesoro Añejo: La Alteña Distillery (Camarena family, NOM 1139

• Proof / Style: 80 proof (40% ABV), aged 2–3 years in American oak ex-bourbon barrels.
• Flavor Profile: Gold color; aroma of floral jasmine and oak with agave backdrop; taste balances sweet agave with pepper, oak, floral tones and a touch of vanilla on the finish.

• Blanco: Cooked agave with citrus, vanilla, basil, olive, lime; long, deep, and complex finish.
• Reposado: Sweet agave, vanilla, tropical fruit, citrus; warm, mellow, rounded finish.
• Añejo: Sweet agave, cinnamon, roasted nuts, oak, and toffee, nutmeg, chocolate, spice.

Fortaleza was relaunched in 2005 by Guillermo Erickson Sauza, a descendant of Don Cenobio Sauza—the legendary "Father of Tequila"—who was instrumental in exporting tequila to the U.S. and shaping the industry’s early direction. His son and grandson advanced the industry by securing the Denomination of Origin for tequila in the 1960s and establishing the La Fortaleza distillery, which became a museum after 1968. Fortaleza remains fiercely traditional, using: Stone ovens (brick, steam-powered, over 36 hours plus 24-hour cooling) to caramelize the agave Tequila. Tahona stone milling (volcanic 2-ton stone) for extracting agave sugars —a slow, artisanal process. Open-air wood fermentation using a proprietary family yeast strain, with no chemical accelerants. Double distillation in small, historic copper pot stills, with a second pass producing ~46% ABV —preserving agave character by not over-distilling.

• Weller Special Reserve – WHEATED BOURBON

History: Named after William Larue Weller, a 19th-century whiskey pioneer credited with popularizing wheated bourbon (replacing rye with wheat in the mash bill). Weller bourbons come from Buffalo Trace and are often seen as the “softer” sibling to Pappy Van Winkle.

Flavor Profile: Smooth and gentle, with notes of honey, caramel, and vanilla cream. The wheat lends a round, mellow sweetness and a softer finish with touches of butterscotch and baking spice.

Character: Approachable, sweet, and easy-drinking — an ideal introduction to wheated bourbon.

• E.H. Taylor Small Batch – BOTTLED IN BOND BOURBON (HIGHER PROOF)

History: Named after Colonel Edmund Haynes Taylor Jr., one of the founding fathers of the modern bourbon industry and an advocate for the Bottled-in-Bond Act of 1897. Produced at Buffalo Trace, this bourbon honors his legacy of quality and consistency.

Flavor Profile: Bold and structured, with layers of caramel, toasted oak, and a touch of spice. The rye in the mash bill adds lift and complexity, with hints of dried fruit and tobacco on the finish.

Character: Classic and well-balanced — a benchmark Bottled-in-Bond bourbon with depth and presence.

• Eagle Rare 10 Year – WELL AGED BOURBON

History: Introduced in 1975 and now made at Buffalo Trace, Eagle Rare was designed to showcase long-aged Kentucky bourbon at an accessible proof. Aged a minimum of 10 years, it reflects the distillery’s focus on maturity and refinement.

Flavor Profile: Rich and elegant, with notes of dark chocolate, candied orange peel, leather, and toasted nuts. The extended aging adds oak depth and a lingering, slightly dry finish.

Character: Refined and contemplative — a sipping bourbon that balances sweetness with maturity.

Tour popular agave styles + production methods

• Tequila: Made from blue agave, produced mainly in Jalisco, clean and citrusy flavor with regulatory oversight.
• Mezcal: Made from a variety of agaves, usually smoked and produced mainly in Oaxaca, with a smoky, earthy profile.
• Raicilla: Made from various agaves, produced in Jalisco and Nayarit, with a unique, more herbal, and sometimes floral flavor profile.

collection of premium tequilas made by female led distilleries

Tapatio Blanco 110: La Alteña Distillery (Camarena family, NOM 1139) in the Jalisco highlands.

• Proof / Style: Bottled at 110 proof (55% ABV), still/“high-proof” blanco style.
• Flavor Profile: Bold, agave-forward with notes of cooked agave, pepper, citrus, light smoke, anise, cinnamon and apple, with a long peppery finish.

Mijenta Reposado: Mijenta (NOM 1412 in Arandas, Jalisco) using selected barrels, no additives.

• Proof / Style: 80 proof (40% ABV) in its standard
• Flavor Profile: Gentle vanilla, honey, orange blossom, preserved fruit notes on the nose; palate shows cooked agave, vanilla, honey, cacao nibs, with subtle oak influence and a long, generous finish.

El Tesoro Añejo: La Alteña Distillery (Camarena family, NOM 1139

• Proof / Style: 80 proof (40% ABV), aged 2–3 years in American oak ex-bourbon barrels.
• Flavor Profile: Gold color; aroma of floral jasmine and oak with agave backdrop; taste balances sweet agave with pepper, oak, floral tones and a touch of vanilla on the finish.

• Blanco: Cooked agave with citrus, vanilla, basil, olive, lime; long, deep, and complex finish.
• Reposado: Sweet agave, vanilla, tropical fruit, citrus; warm, mellow, rounded finish.
• Añejo: Sweet agave, cinnamon, roasted nuts, oak, and toffee, nutmeg, chocolate, spice.

Fortaleza was relaunched in 2005 by Guillermo Erickson Sauza, a descendant of Don Cenobio Sauza—the legendary "Father of Tequila"—who was instrumental in exporting tequila to the U.S. and shaping the industry’s early direction. His son and grandson advanced the industry by securing the Denomination of Origin for tequila in the 1960s and establishing the La Fortaleza distillery, which became a museum after 1968. Fortaleza remains fiercely traditional, using: Stone ovens (brick, steam-powered, over 36 hours plus 24-hour cooling) to caramelize the agave Tequila. Tahona stone milling (volcanic 2-ton stone) for extracting agave sugars —a slow, artisanal process. Open-air wood fermentation using a proprietary family yeast strain, with no chemical accelerants. Double distillation in small, historic copper pot stills, with a second pass producing ~46% ABV —preserving agave character by not over-distilling.