Tequila

Tequila is made from the blue agave plant. Each plant takes 8-12 year to mature. All tequila’s are 2 times distilled in a pot still. Premium tequila’s are made from 100% blue agave plant, whilst all other tequilas are made from 51% blue agave and 49% cane spirit

Silver (Blanco or Plata)

This Tequila is bottled immediately after distillation or within 60 days. If this is the case then the Tequila will be stored in stainless steel tanks but never in wood.

Rested (Resposado)

This Tequila is stored and aged in oak casks for between 2-12 months before bottling.

Aged (Anejo)

This Tequila is stored and aged in oak barrels for more than a year but rarely past 5 years, before being bottled.

Gold

Same as Blanco, but it has coloring and flavoring ingredients added to make it look aged. Also called gold because of it’s coloring, this comes about usually through the addition of caramel and sometimes added oak essence. This gives the Tequila a mellower and smoother taste.

The best gold tequilas are those that state ‘reposado’ on the label. This is confirming that it has been barrel aged.

El Tesoro Añejo

T he harvested agave is slowly steamed in brick ovens and crushed with a stone wheel. It is then fermented in wood tanks and distilled to exactly 80 proof so that water is never added to dilute the tequila. El Tesoro is aged in American oak bourbon barrels, which are placed in Don Felipe’s humidity, controlled cellars. There they sleep, the flavor and color developing naturally with time, until he selects them from blending and bottling.

1921 Reserva Especial from Mexico

I t is premium tequila, which is produced in Mexico, in the small village of Jesus Maria. This is exceptional Tequila and should be enjoyed and sipped in a snifter glass. It is made from 100% blue agave plant and aged between 8-12 months.

To express its quality it is packaged in hand blown bottles, with a pottery label and a wax seal.

El Tesoro Platinum, Gran Centenario

It is aged for 3 years in oak bourbon barrels.

Grappa

Grappa is the crystalline, distilled liquid made from the juice of grape pomace (the remnants of wine grape pressings - crushed skins, pulp, and seeds).

Grappa presents an average ethyl alcohol content of 40-50% of its volume and can be identified by 300 chemical compounds. It is generally considered a digestive and therefore rapid alcohol absorption is weakened by the presence of food in the stomach.

Grappa confers a moderate euphoria and is very relaxing. When consumed moderately, grappa is found to aid in stomach and pancreas processes, leading to its consumption after meals in Italy.

The term "grappa" refers to the distillate as produced in Italy. In other countries it is known as "brandy marc" or "distillate marc." In Italy the production of grappa is approximately 33 million bottles.

This category includes Amorosa, (young grappas distilled from a single varietal in a single vintage), Po (aromatic grappas made with blended vintages of a single variety), and Sarpa (a grappa made from blended vintages of blended varietals).