Xicaru Silver Mezcal tolosa making Menton lemons the favorite

making Menton lemons the favorite of respected French chefs

Copalli Barrel Rested Rum is a clean

AsomBroso's 11-year can be described as ‘Nectar of the Gods’ and compares well to the finest cognacs

We use 60-gallon ruby port barrels made from French oak and imported directly from Portugal

an intense barley-sugar sweetness with a luscious fruity acidity

Xicaru Silver Mezcal tolosa making Menton lemons the favoriteXicaru, the Zapotec word for beautiful, reflects Fernando Santibaezs desire to share a traditionally produced mezcal that is approachable and distinct. Using his grandmothers recipe, we make small batches of Xicaru Mezcal with time honored methods at a palenque in Matatln, Oaxaca. This mezcal showcases the 100% Maguey espadin from which its made. Its natural smoky flavor is derived by cooking the maguey in a conical stone oven on mesquite and ocote,