Liquor Brands in Michoacan

Double Gold San Francisco Spirits Competition 2020 Produced at our vinata in Indaparapeo, Michoacán from wild agave found high in the Sierra’s in Michoácan. Bold and complex, this agave is cooked for 168 hours, rested post cook for 144 hours, crushed with mallets and axes, fermented for 240 hours in pinewood vats before being double distilled in our copper caso and pinewood still’s and bottled at proof. Notes of Lemon Zest, Pine Resin, Stone Fruit and the rich soils where it’s grown. Saludos!

“Tastes great neat and perfect for cocktails…” Forbes Magazine, May 2020. Produced at our vinata from estate grown Cupreata found high in the Sierra’s in Etucuaro, Michoácan. Cooked for 90 hours in an earthen pit, crushed by axes and mallets, fermented in pinewood boxes for 192 hours before being double distilled in our copper caso and pinewood still’s and bottled at proof. Clean, floral, citrus, vanilla and a soft hint of smoke on the finish. Saludos!

Bronze Medal San Francisco Spirits Competition 2020 This unique wild agave is only found in the area around the municipality of Sahuayo, Michoácan. Produced at our vinata in Cotija, Michoacán, we cook this agave in ground for 121 hours, hand crush with mallets and axes, ferment for 12 days in pinewood vats before being double distilled in our copper caso and pinewood still’s and bottled at proof. Notes of Cotija Cheese, Citrus Peel, Mint and Fresh Cut Agave. Saludos!