| 13th December - Day 1 | ||||||||||
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Mijenta is an award-winning, additive-free, sustainable tequila from the highlands of Jalisco that celebrates the traditions of Mexican culture and embodies the best of the land and its people.
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| 14th December - Day 2 | ||||||||||
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Today, Tapatio is still owned by the Camarena family, and Don Felipe's grandson Carlos continues the legacy as master distiller. Tapatio is crafted through an artisanal process and is double distilled to as close to bottling strength as possible, allowing the tequila to retain its natural character.
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| 15th December - Day 3 | ||||||||||
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Calle 23 is a highland tequila from Jalisco created by French-born biochemist Sophie Decobecq. Sophie distils each expression separately (Blanco, Reposado, Añejo) to its own special recipe. Her tequilas are double-distilled and she uses Bourbon casks from Kentucky.
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| 16th December - Day 4 | ||||||||||
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Cascahuin 11 Brix Tequila is a 2022 special release that was followed by the coveted Aniversario and the Cerro de Luz releases. 11 Brix highlights (and celebrates) the most important part of tequila production: Fermentation. This tequila started out as the Cascahuin we all know and love: agaves from the valley, cooked in brick ovens, and then milled with a roller mill. When it came time for fermentation, maestro tequilero and owner Salvador âChavaâ Rosales divided the cooked agave into the three fermenting tanks used at Cascahuin distillery: stainless steel, cement, and wooden. After fermentation, each Mosto (the fermented agave juice in the tanks) contained 11 brix, which is a measurement of sugar levels. Hence, the name of the tequila is not a derivative of the brix of the agave- which would be much higher than 11- but rather, the fermented agave juice is where it gets its name from. Chava distilled each Mosto separately to showcase the differences in each different fermentation style.
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| 17th December - Day 5 | ||||||||||
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CĂłdigo 1530 have been working hard to produce a unique flavour throughout the production processes. Firstly, there is 2 or 3 times more agave juice in a bottle of CĂłdigo 1530 than other brands, with only the juice from the first press being used. Secondly, the organic yeast is produced by a local family-run bakery. This results in a slow fermentation time of 12 days; however, the yeast still provides a special nose and subtle richness to the tequila. During the distillation process, no chemicals, flavourings, colours or sugars are added and only the heart of the tequila is used. The water used is from AmatitĂĄn freshwater pools, filtered through the volcanic soil of Los Bajos. Finally, the Blanco tequila is aged in Napa Valley Cabernet French White Oak wine barrels for one month to impart elegant and subtle flavours, a delicate finish.
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| 18th December - Day 6 | ||||||||||
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1959 Don Jorge Salles Cuervo pursues his dream and establishes his own tequila. He calls it El Tequileno to honor the birthplace of tequila. In 2018 Antonio Salles (son of Don Jorge), is bestowed the title of Gran Tequilero by the nation chamber of the tequila industry. To date, there are only 4 people who have been awarded this designation. El Tequileno Gran Reserva Reposado is a masterfully blended tequila made from 8 month old Reposado and 18 month old anejo tequila.
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| 19th December - Day 7 | ||||||||||
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Surrounded by the spectacular view of the mountains in La Sierra del Tigre, you will find La Estacada, one of the highest distilleries above sea level in the world. It is in this noble land where the natural resources and passion of Tierra Nobleâs founder meet to create a generous tequila. At this altitude, the low temperatures contribute to the slow fermentation of the must which allows to maintain the aromatic richness from the agave. After waiting for eight long days we achieve the renowned second fermentation; better known as Malolactic Fermentation, acknowledged to the best wines and liquors of the world. This fermentation manifests intense herbal notes and gleams of cooked agave, unique to Tierra Noble.
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| 20th December - Day 8 | ||||||||||
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The worldâs first and only Reposado Rare is an exclusive limited release offering that combines only the most coveted 100% Blue Agave from the Highlands of Jalisco with the mineral rich water of El Volcan de Tequila. The extracted mosto is then fermented with our own natural yeast influenced by 150 year old mango trees before distilling in Copper Pot Stills. This exquisite tequila is matured in a slow unique manner by using a large American Oak barrel, called a PipoÌn with a 25,000 liter capacity, for 6 years.
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| 21st December - Day 9 | ||||||||||
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With their roots beginning 7 generations into history, once being the original producers of Patron as they got their brand lifted off the ground, and now a top-selling favorite brand in Mexico, Siete Leguas has certainly traveled the âseven leaguesâ referred to in their name. What do those seven leagues refer to? Pancho Villa, the famous Mexican revolutionary, named his horse Siete Leguas in honor of his endurance and speed, being able to travel seven leagues in one day, where other horses can only travel one. Siete Leguas is comprised of two distilleries sitting side by side in the Los Altos town of Atotonilco - Fabrica el Centenario and Fabrica La Vencedora - and at the helm is Master Tequilero and owner, Don Ignacio Gonzalez Vargas.
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| 22nd December - Day 10 | ||||||||||
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The Santa Rita Factory where Caballito Cerrero is produced was founded in 1873, is an example of what back then represented the advances of the Industrial Revolution and the efforts of Maximiano HernĂĄndez an enterprising and visionary man who built a real industrial facility located in Barranca de Tecuane, using both elements of modernity, as those that the ancestral experience and the chosen place provided. The location of Santa Rita is complex and is due to the proximity to the spring of natural mineral water from which it is supplied. Santa Rita, Patron of the impossible.
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| 23rd December - Day 11 | ||||||||||
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"For us, it starts with the agave. We only use the best: a blend of 80% highland, 20% lowland Blue Weber Agave from the high Sierra del Tigre Mountains in Jalisco, Mexico. The Herrera brothers chose to open a small-batch distillery in the hills above Mazamitla for its rare, uncommon climate, where the hot days and cool nights allow for a unique aging process, apparent when taking your first sip of INSĂLITO."
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| 24th December - Day 12 | ||||||||||
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Tequila CascahuĂn has been produced since 1904 in its 4th generation family establishment. Tequila Cascahuin follows the traditions of Artesanal production processes, distinguishing itself today for its authentic flavours and its select quality from the best cultivated agaves in the Tequila valley area. Tequila Cashcahuin strives towards continuous innovation in their products to satisfy the sworn tastes of their customers, taking care of their original production processes and thus achieving the authentic flavour that characterizes Tequila Cascahuin. Different techniques throughout the process my vary as the master distillers work with the Agave respectfully to find what time and production is necessary in order to create the best tasting batch of Tequila possible.
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| 13th December - Day 1 | ||||||||||
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. Mezcal Nuestra Soledad is a single village Mezcal that showcases the differences between the villages of Santiago MatatlĂĄn, La CompañĂa Ejutla, San Luis del Rio, and San Baltazar Guelavila. Mezcal Nuestra Soledad (a name which pays homage to Our Lady the Virgin of Solitude, the patron saint of the city of Oaxaca) is born from an ancient tradition and hand-crafted to conserve and retain the centuries-old methods of cultivating and producing this Elixir of the Gods.
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| 14th December - Day 2 | ||||||||||
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Dixeebe Mezcal (pronounced âdee-sh-bayâ) is a project from Asis Cortes and his father, Valentin Cortes. Their family has been producing mezcal in the Santiago MatatlĂĄn region of Oaxaca for at least 180 years. The two of them are perhaps most well-known in Mexico and internationally for their previous work with Mezcal El Jolgorio and Nuestra Soledad. Asis and Valentin have now moved on from the Casa Cortes brands and are focused on Dixeebe, along with Asisâ brand in Durango: Origen Raiz.
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| 15th December - Day 3 | ||||||||||
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Derrumbes mezcal is a collection of geographically diverse mezcals that have been hand selected by the brand owners. Stretching from Oaxaca to Michoacan and beyond, each bottle of mezcal is made using different agaves and production methods. We are truely lucky to have access to some of these very small batch producers.
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| 16th December - Day 4 | ||||||||||
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Del Maguey (pronounced maâgay), Single Village Mezcal was founded in 1995 by internationally renowned artist and Mezcal visionary, Ron Cooper. Ron introduced the world to previously unavailable 100% certified organic, artisanal Mezcal produced the original handcrafted way. Through deep cultural relationships with Zapotec Mexican Indian producers in the remote villages of Oaxaca, Mexico, Del Maguey harnesses ancient, original organic processes. Combining these methods with varying micro-climates and terroir gives each creation its own unique, rich, sweet and smoky character. Every product in their collection is made by individual family palenqueros (producers) in old-style villages.
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| 17th December - Day 5 | ||||||||||
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Located in the region of MalpaĂs de la Breña, Rancho el Ojo is a ranch with pristine management by the Saravia family whose objective is to maintain the balance in the ecosystem. This ranch presents an incredible opportunity for the sustainable use of wildlife through the certification of the Management Unit for the Conservation and Use of Wildlife. The Saravia family joined the CortĂ©s family and through the traditional knowledge of Don ValentĂn CortĂ©s the Vinata El Ojo was built where Origen RaĂz was born, together they produce a mezcal with much love and respect.
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| 18th December - Day 6 | ||||||||||
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Aguas Mansas TobalĂĄ - meaning Calm Waters or Quiet Waters - is a premium mezcal that captures the essence of the Oaxacan terroir. Made with maguey TobalĂĄ, a wild agave known for its complex flavours, this mezcal is crafted using traditional methods passed down through generations.
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| 19th December - Day 7 | ||||||||||
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"On the steep precarious hillsides of Oaxaca, Guerrero and Durango, varieties of agave indigenous to the region grow wild and are heavily sought after by the local mezcaleros. These varietals produce flavours that are exotically intense, with rich earth tones and savory smokiness. From the heart of the maguey, these flavors are traditionally extracted to produce mezcal that is wildly refined. Because we at Bozal believe that something wild produces a far richer spirit."
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| 20th December - Day 8 | ||||||||||
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Cuentacuentos curates small-batch traditional mezcals and destilados de agave from producers across the state of Oaxaca. Cuentacuentos released its first 6 mezcal expressions in 2018; future releases from the brand will change over time and include non-certified mezcals. The logo and bottle artwork (by artist Cesar Ruiz Conseco) features an opossum or tlacuache in Spanish. The tlacuache on the logo is El Viejito, the little old man opposum who stole mezcal from the demons as a service to humanity. The tlacuache ranks with the jaguar, eagle, and burro in importance in Zapotec, Taina, and Mexican mythologies. The Cuentacuentos motto is Mezcal brings people together, stories make us friends.
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| 21st December - Day 9 | ||||||||||
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Mezcal Vago began when co-founder Judah Kuper visited a hospital in Oaxaca, Mexico. He fell in love with the nurse who treated him. Her father, Aquilino Garcia, was a sustenance farmer who also produced mezcal. Judah and Aquilino, along with Judahâs longtime friend Dylan Sloan, launched Mezcal Vago. In 2013, their first exported bottles arrived in Texas. Each of their mezcals is produced naturally in a traditional palenque with no additives. The brand aims to empower both the master craftsmen with a celebration of his art. Also the consumer by giving them the knowledge they need to find a great mezcal.
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| 22nd December - Day 10 | ||||||||||
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Mezcal 400 Conejos is named after the ancestral belief that agave spirits were occupied by 400 rabbits. Those who ingested the agave spirits would be controlled by one of the 400 rabbits, but no one ever knew which rabbit youâd get with each mezcal. Each rabbit had a different personality and way of making you think and act. Mezcal 400 Conejosâ expressions are made with agave Espadin, and their mezcal is marketed mostly for cocktails.
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| 23rd December - Day 11 | ||||||||||
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TĂo Pesca is a Santa Sabia Distillery project that brings an exclusive collection of ancestral palenques to the international market. They seek to preserve traditions and processing techniques that their ancestors have transmitted from generation to generation. Santa Sabia Distillery is also involved in Pescador de Suenos Mezcal, Aprendiz Mezcal, and Vecindad Tequila.
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| 24th December - Day 12 | ||||||||||
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Lagrimas de Dolores Cenizo Joven Mezcal is made with 100% agave Durangensis (cenizo) in the state of Durango. This mezcal is one of a growing number made by a maestra mezcalera (female mezcalero). Her name is Fabiola Ăvila and she has a degree in Biochemistry and Biotechnology with a specialization in fermentation from the Technological Institute of Durango. Raul Resendiz is a biochemist who also assists in the production of this mezcal.
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