Tequila - Mezcal

Tequila is made from the agave plant, which takes approximately 8-12 years to mature before harvesting. There is no particular season to harvest these plants as it is done year round based on the age of the plot. Mezcals are made outside of the region designated by the Mexican government as tequila. They are still made of the same agave, but from the provinces of Oaxaca outside of Jalisco.

The heart of the agave ("piña") is slowly cooked in order to convert the starch into sugar.  Sweet juice is also extracted during the process and may also be added before fermentation. By law, tequila must be distilled twice, but a few houses prefer to perform triple distillations for their añejo blends. The fermented juice is then distilled in a patent still and may be aged in wooden barrels for added complexity.

Key Styles of Tequila:

• Blanco: A clear, spirit made from 100% agave that is characterized by spice, citrus and herbs that sees no wood.
• Reposado: "Rested." Made from 100% agave that must be aged in wood for no less than two months, but can be as long as nine months.
• Añejo: The most complex and expensive expression of 100% agave; matured in wood for a minimum of one year, but can age for up to three. Most are aged in American oak bourbon barrels.
• Mixto Tequila: Made from a minimum of 51% agave, with the remaining being neutral spirit (usually a sugar-based distillate). Popular examples include Cuervo, and Jimador (which translates as "piñas harvester").

Winebow represents Chinaco in select markets, as well as Siembra Azul.  We are also pleased to offer Del Maguey Single Village Mezcals, and Los Dazantes. Both are highly recognized as premium in their category.