Spotlight on Agave

tequila, Mezcal and Agave Spirits

Agave spirits matter all year long, but let's be honest, just before Cinco de Mayo is a great time to sell them.  Cinco de Mayo (the 5th of May) celebrates the Mexican Army's unlikely victory over the French Empire at the Battle of Puebla, on May 5, 1862.  And up north in America, it's become a holiday for agave appreciation.  Agave spirits are a very broad category, mostly from Mexico, that all derive from one plant: Agave Espadin.  Blue Weber Agave A.K.A. Agave Azul A.K.K Agave tequilana, A.K.A. the agave that makes Tequila, have all evolved from Agave Espadin.  Agave spirits are a big family, explore some of our offerings below or see our full portfolio here.


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Fidencio Mexcal

Our first release, Fidencio Sin Humo is a small batch, artisanal mezcal that is roasted with out wood.  The flavor is a balance of fruit, agave and spice.  The feeling is smooth and clean.  In 2011 we release two more mezcals, Clásico and Pechuga.  Clásico is a traditional, Oaxacan mezcal roasted in a wood-fired earthen oven.  The flavor is a complex balance of fruit, spice and smoke.  Pechuga is a seasonal, celebration mezcal that is produced in tiny batches.  We use our Clásico as the base and distill it a third with our mixture of fruit.  Suspended inside the cap of the still is a chicken breast, which rounds out the flavors.  The result is a delightful combination of tropical fruits and subtle smokiness.

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CIMARRÓN REPOSADO | 80 PROOF

Cimarrón Tequila from Atotonilco, Jalisco is distilled from agave hillside agave grown at 4,620′ elevation, where plant sugars reach an average of 24-26° Brix. A low-pressure, slow agave roast creates Cimarrón’s bright, forward flavor, and fermentation is entirely natural using winemakers’ yeast. The reposado expression is aged in American white oak for 4 months.

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FUENTESECA TEQUILA: EXTRA AÑEJO 7 YEAR (2010)

Enrique Fonseca distilled this expression in early Spring of 2010, with three-quarters of the bottling made in a double-copper column still with removed plates to achieve a lower distillation proof and the remaining quarter made in an alembic pot still. Half of the run was then stored in American white oak previously used to age California red wine, and the remaining half barreled in used dark French Oak. The casks were then stored for 7 years at 3,800′ elevation in a cool-climate subterranean barrel room.