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20,74 €
Made using mature plants, long cooking, natural fermentation and without additives.
Agave | Cultivated agave |
Region | Atotonlico el Alto, Jalisco |
Made using mature plants, long cooking, natural fermentation and without additives.
The blend that creates Cimarron is characterized by a perfect balance that makes this Tequila extremely versatile. 100% agave distillate from the plateau, gives the product a dry and light character.
"Reposado" version that is left to mature for at least 3 months in oak barrels to acquire more body and woody aromas.
100cl
Aroma of moist earth, ginger and vanilla. Long-lasting, fresh and persistent finish, slightly acidic with red fruits and black pepper.
Aroma of cinnamon and anise, light and smooth, very well balanced, notes of dried fruit and poultry, sweet and generous finish. A unique spirit for special occasions.
Discover both versions of Picaflor distillery: Espadin Joven and Wild Price drop!
Light terroir characteristic specific of the land of Matatlán, with floral tones, reminiscent of dried figs with smooth smoke. Balanced in the mouth.
Quite fruity with plum and banana, combined with classic smoky elements that spread on the palate, savory touches of mint and sweet chocolate.
Slight aroma of vanilla and lime, muddy and butter texture with floral and sweet tones. Dry and spicy finish.
Fresh and balsamic aromas, in the mouth a light flavor of caramel, liquorice and moist earth, with slight acidity on the palate. Sweet and balanced finish.
Aromas and flavors of cooked agave, citrus notes and a balanced smoke. Characteristic profile of the town where is produced: Santiago Matatlán "The world capital of Mezcal"
Floreal aroma, notes of cooked agave and sweet cocoa flavors in the aftertaste.
Aromas of coffee beans, cooked and smoked agave. Intense notes of coffee, balanced with sweet and sour touches. Excellent profile as a digestive.
Hot and spicy mezcal, remembrance of pasilla chilli, nuts and chocolate. Produced by distillation with Oaxacan mole, a well-known Mexican sauce. Intense in aroma and flavor.
Agave Tobalà with a maturation of 12 years, produced with an artisanal method by the Palomo distillery.
Agave Cirial with a maturation of 12 years, produced with an artisanal method by the Palomo distillery.
Agave Madrecuishe with a maturation of 12 years, produced with an artisanal method by the Palomo distillery.
Agave Tepeztate, produced with an artisanal method by the Palomo distillery.
Paranubes rum is produced from the wild fermentation of fresh pressed sugar cane juice. Paranubes is a pure cane juice rum, obtained mainly from the Criolla variety, with small percentages of Caña Dulce, Caña Morada / Negra, Caña Dura and Caña Amarilla / Criolla.
Paranubes rum is produced from the wild fermentation of fresh pressed sugar cane juice. Paranubes is a pure cane juice rum, obtained mainly from the Criolla variety, with small percentages of Caña Dulce, Caña Morada / Negra, Caña Dura and Caña Amarilla / Criolla.
Paranubes rum is produced from the wild fermentation of fresh pressed sugar cane juice. Paranubes is a pure cane juice rum, obtained mainly from the Criolla variety, with small percentages of Caña Dulce, Caña Morada / Negra, Caña Dura and Caña Amarilla / Criolla.
Made using mature plants, long cooking, natural fermentation and without additives.
Made using mature plants, long cooking, natural fermentation and without additives.
Made using mature plants, long cooking, natural fermentation and without additives.
Made using mature plants, long cooking, natural fermentation and without additives.
Agave Tepeztate, produced with an artisanal method by the Palomo distillery.
Made using mature plants, long cooking, natural fermentation and without additives.
Made using mature plants, long cooking, natural fermentation and without additives.
One of the rarest agaves in Oaxaca, the Tripon of the Karwinskii group, endemic to Santa Catarina Minas. After ten years of cultivation, plants for mezcal production are now sustainably available again.