The word joven means young. Jovens are Mezcals that are aged less than 2 months. Most jovens, like Del Maguey, are not aged.

Transcription

1 pre zca m equia & me ium A phiosophy of ours equia is for your mouh, no for our sheves his encourages broad asing opions for our favorie spiri, equia. We have over 0 equias curreny avaiabe, a of our equias are avaiabe in a 1oz sho, obscure and popuar abes aike. Try hem a!

2 TABLE OF CONTENTS De Maguey Experience... Page 1 De Maguey (pronounced ma gay), Singe Viage Mezca was founded in 199 by inernaionay renowned aris and mezca visionary, Ron Cooper. banco... Page 2 No aged, excep for a resing period afer disiaion of up o 60 days before boing. These equias wi show characerisics of frui, flora, and spice. reposado... Page 3 Aged in wood barres from 2 o monhs. These equias keep heir frui and flora flavors, bu pick up he addiiona nuances of carame and buerscoch ha he wood impars. anejo... Page 4 Aged in oak casks for a minimum of 1 year. The oak impars an amber coor and woody flavor whie he oxidaion ha akes pace hrough he porous wood deveops he unique bouque and ase. exra anejo... Page Wih richness akin o a fine cognac. Exra Anejo derives is compexiy and deph from spending aminimum of 3 years in various oak barres. Limied quaniies of Exra Anejo equia are produced each year. Making each gass a rare deicacy! mezca joven... Page 6 & 7 The word joven means young. Jovens are Mezcas ha are aged ess han 2 monhs. Mos jovens, ike De Maguey, are no aged. mezca reposado... Page The ransaion of reposado is resed. Reposados are aged in oak barres beween wo monhs and one year. mezca anejo... Page Añejo means aged and añejos are aged in oak barres for a period of one o hree years. fueneseca equia... Page 9 Fueneseca is an anomay in he equia word. They are he ony producer in he enire region wih he foresigh o use and refi Bourbon barres and pu spiri down for a ong-erm aging process.

3 De Maguey $3 figh Each figh wi consis of hree 1oz pours. Enjoy! $3 $ De Maguey (pronounced ma gay), Singe Viage Mezca was founded in 199 by inerna onay renowned ar s and mezca visionary, Ron Cooper. Ron inroduced he word o previousy unavaiabe 0% cer fied organic, ar sana mezca produced he origina handcra ed way. Through deep cuura rea onships wih Zapoec Mexican Indian producers in he remoe viages of Oaxaca, Mexico, De Maguey harnesses ancien, origina organic processes. Combining hese mehods wih varying microcimaes and erroir gives each crea on is own unique, rich, swee and smoky characer. Every produc in our coec on is made by individua famiy paenqueros (producers) in od-sye viages. We are he firs producer o credi each produc a er he viage where our iquid is made. vago figh Each figh wi consis of hree 1oz pours. Enjoy! $ A of he Vago mezcas are nauray made in a radi ona paenque wih no addi ves and never bended. On he fron abe of each of he bo es, a he informa on is here abou who made i, wha puebo, wha agave, deais in he process, size of bach and more. This is connoisseur mezca. They aim o empower boh he maser cra smen wih a ceebra on of his ar, and aso he consumer by giving hem he knowedge hey need o find a grea mezca. A of he Vago mezcas are joven (young) and cear. I is heir beief ha a mezca shoud be drunk his way. Soring or aging mezca in wood shoud be avoided, as i chemicay aers he mezca, adding flavors ha radi onay were no here. De Maguey Wid Tepexae Vago Eoe This pan has very broad wised eaves abou eigh o en inches A very rare and unique mezca, even by mezca sandards, and he firs of is kind o make i across he border. To produce his unforgeabe spiri, Aquinio Garcia Lopez infuses his espadin mezca wih roased swee corn for a week and hen disis i for a hird ime. The resu is inoxicaing, wih noes of rich, smoky swee corn, ropica fruis, vania, earh, and smoke. This is wha grea mezca is a abou. wide and grows a high aiude amos verica ou of rocks in he sides of mounains. Tepexae offers a igher body wih a Brigh candied frui nose of banana affy and spun sugar. The sweeness carries ino he paae wih noes of passion frui and marzipan. A igh cinnamon noe of canea (organic Mexican sugar) ies in he background wih flora noes of honeysucke. Vago Mexicano" De Maguey Wid Papaome The Agave Mexicano ha Aquiino uses is sourced from his and his neighbor s farm in Candearia Yegoé. This srain is naive o no jus he region or he vaey, bu ha acua hiside. Though cuivaed, his agave is quie rare. De Maguey Wid Papaome Sivesre is made wih 0% Wid Maguey Papaome agave in he own of San Pedro Teozacoaco, Oaxaca. The Papaome agave ooks ike a gian Tobaa. The disiaion of his unique Mezca akes pace in a sainess see po wih a cay Mezca Vago s Mexicano is a rea for connoisseurs. I has a grea baance of spiciness and sweeness ha is disinc o he Agave Mexicano. Aquiino s echniques highigh hese characerisics from he spicy aroma hrough a ouch of sweeness on he finish. This mezca has become renowned for i s eegance and is beauifu sipped on i s own. The hins of cacao, cinnamon, and vania make i a perfec digesif or pairing wih desser. condenser and Carrizo ube. The resuing spiri is earhy, dark and deicious. De Maguey Madrecuixe Madrecuixe is a wid a cyindrica maguey ike Tobasiche wih eaves ha grow from he ground up as opposed o Tobasiche ha sheds is ower eaves as i grows eaving a bare dry cyindrica piña. These maure Madrecuixes have been earhroased, Vago Ensambe de Barro fermened wih airborne microbes, wice disied, unbended he Tío Rey grows many differen agave ypes on his propery. He uses a differen bend of differen agaves for each bach of Ensambe en Barro depending on which agaves are ripe and wha he hinks wi med we ogeher. Because of his echnique, he Ensambe en Barro is simiar o a fied bend in sye, where he exac raio of agave ypes in a bach wi never be repeaed. origina, cenuries-od Oaxacan, handcrafed way. Wha coor is green? Banana eaf, green papaya, jus-mown afafa, arragon and fresh cu bamboo, give way o circus peanus and swee, fresh-forward ropica fruis of mango, pineappe and chicozapoe. 1

4 Ura PREMIUM TEQUILA BLANCO BLANCO Aree... 6 Herradura... 4 AreNOM Seeccion IXA... jose cuervo 'a Famiia Paino... 6 Kah bue... 7 Karma... Lapis... 6 Los Arango... Lunazu... 4 maesro dobe... Miagro... Miagro Seec Barre... 7 Paqui... Parida... Pasoe... Paron... paron 'painum... Peigroso... Punagave... 1 I s cear, bu he fragrance is zesy, emony and yes, fresh omao-ike. Lime, pepper, and oher cirus fruis. asombroso e paino... 6 Zesy scens of fenne, icorice, anise and dried herbs. Azunia... Earhy agave wih cirus and grassy & vegea noes. Bue Necar... Crysa cear, vibran equia. Cabo Wabo... The paae is vegea wih swee buery and inensey peppery. Casa Nobe... 6 Suprisingy compex, hins of cirus, ginger, cinnamon. Casamigos... 6 Frui forward, wih hins of agave, vania, and grapefrui. Cazadores... 4 Sighy swee ase and sof finish make i highy versaie. Ceninea... Refined, rich and amos creamy sye. chamucos... Aromas of freshy cooked bue agave, vania and cinnamon. Chinaco... 6 I's ayered aromas of pear, quince, di, ime and aoe. case azu... Very big mouh-fee and ong, ofen swee afer ase. Corazon... 4 Moderae body wih earhy and minera componens. Rich, compex and wih he sofes finish. Ligh, herbaceous aromas ha are foowed by hins of vania and oak. Coba Bue boe wih 24 cara god used o pain Mayan gods. Nice agave flavors and emon. Tapioca, honey, and swee agave flavors. Fruiy, emon, brigh agave, cocoa, herb, oas. Hins of pepper, cirus, and vania. Noes of eaher, fresh herbs, ime and wid flowers. Cruz De So... 6 Deeon Diamane... Don Eduardo... Don Feix... don juio... Duce Vida... E Mayor... 4 The paae enry is swee and sap-ike, amos honeyed. Lemon, honeysucke and whie pepper. Eegan noes of agave, chocoae, vania. A gene ouch of vania and cinnamon. Corzo... Crisp swee orange cirus flavors baanced wih hins of spice. Paae of powdered sugar, mashed raisins and honeyed oas. Aromas of back cherry, pineappe, grapefrui and vania Compex aromas and sube hins of herba noes on he paae. Corraejo... 4 Aromas of whie and pink peppercorns, herba underones. Aged for 4 days o add a hin of coor and oak. Crisp, zesy cirus wih a mid-paae of succuen bue agave. Crisp cean flavors of cirus and oak. Tripe disied hen a porion of he fines baches are bended. Sube hins of spice, whie pepper, and emon grass on he finish. Is crisp, igh body wih jus a hin of pepper. 9 Pura Vida... 4 revoucion... Riazu... 6 Siee Leguas... 6 E esoro... 6 Suere... E Uimo... 4 Tequia Ocho... 6 espoon... 4 Tres Agaves... 4 Exceia...6 res generaciones... Crisp, cean, eegan equia wih cirus, herba, and spicy noes. Tases of back pepper, ar and dried herbs. Spicy flavor wih a hin of whie pepper and a swee agave finish. Is crisp, igh body wih jus a hin of pepper. E Tesoro Painum is boed wihin 24 hours of disiaion. Aromas of sandawood, and back pepper. Aromas of waxy honeycomb, dried ropica fruis. Resed for a few weeks in wine casks and cognac barres. Smooh ase of agave wih a ouch of hyme and jasmine. Deicae flora ones, wih swee cirus and a hin of carame. An herbaceous nose of pineappe and swee spice. Savory, herbaceous and vegea characerisics of he agave. Peasan herba, cirus, and swee noes. Singe esae vinage equia need I say more... Favors of sowy-cooked, fuy-maure agave. Fresh Green Agave ase wih green appe and grapefrui. 2

5 a r U PREMIUM TEQUILA reposado reposado 3 organic TEQUILA... 7 Hins of cirus frui and min inger hrough he finish TEQUILA... Aree... 7 Favors of min, pepper, and of course hose fruiy ases of ripe appe. AreNOM Seeccion... 7 Nuy, bready, wih cinnamon burss and spicy coves. Azunia... 6 Ligh oak flavors and we rounded frui and carame flavors. Beauifu sraw-coored equia imbued wih deep oak aromas. espoon... 4 Cabo Wabo... Peppery, herba, and even flora wih a sensaiona finish. Exceia... Herradura... hussong... Karma... apis... 7 Los Arango...7 Ceninea... chamucos... 6 Miagro Seec Barre... Chinaco... 7 Paqui... 6 case azu... Parida... 6 Favors of ropica frui, vania, offee and cinnamon spice. Aromas of cirus zes, appe, peach, and a hin of quince. Compex aromas of cream soda, spice, carame and earhy agave. Corazon... Dry fruis, carame, oased aromas and a grea creamy fee. Corazon Buffao Trace... Aged. monhs in Buffao Trace bourbon barres. Corraejo... Aromas of peppercorn, brine, and honey wih a sof finish. Corzo... 6 Favors of cusard, coconu, emon, cinnamon, numeg. Cruz De So... 6 A rich carame flavor wih oased vania characerisic. Lunazu... maesro dobe... 6 Miagro... Compex flavors highigh he fruiy, spicy noes of agave. Noes of vania and roased hazenu. Pasoe... 6 Fresh flora noes and sube hins of swee vania. Peigroso... 6 Aged in whie oak whiskey barres from Tennessee for 6- monhs. Pura Vida... Smooh ase of agave wih a ouch of hyme, jasmine flavor. revoucion... Hins of vania, amond, oak, honey and swee meon. Riazu... 7 Aromas compemened by hins of honey, pear, and emon. don juio... 6 Duce Vida... 6 Tres Agaves... E Mayor... res generaciones... E esoro... 6 Trianon... 6 Perfumed fruiy agave, vania, spice and carame noes. Aged in new French oak giving his equia a savory finish. Don Feix... 6 A igh honey coor and refreshing aroma of frui. Miagro reposado is aged in oak barres for 6 monhs. Dried pineappe, flan, charred nus and whie pepper. A bend of Reposado, Anejo, and Exra Anejo Tequias. Don Eduardo... 6 A paae of buerscoch, honey, cinnamon, and numeg. Aged for seven monhs in oak barres. A nice vania, amos bourbon-ike ase and finish. Whie pepper from sar o finish wih hins of ime. Deeon... 1 Noes of agave, wood smoke and be pepper. Carame, candied orange zes, goden raisin and bourbon spice. Cazadores... Inense agave nose baanced wih frui and oak. Aromas ead wih swee agave, deicae whie pepper and vania. Aged in new American whie oak casks for over wo monhs. Chocoae wih warm hins of min and iny accens of vania. Casamigos... 7 Vania and a creamy oakiness are fron and cener. Reminiscen of emon, honey, grass and vania. Rich flavors of offee, amond, and candied frui. Sube honey and gene red frui discovery on he paae. Casa Nobe... 6 I is eegan & smooh, ye rich and compex. Baance of agave and mid wood flavor. Whie oak finish, wih a sube noe of hazenu. Bue Necar... Siee Leguas... 6 Compex noes of savory spice and cedar. Suere... Aromas of sube pum, buerscoch, and oak noes. Tequia Ocho... 7 Vinage designaed equias ha come from a singe esae. A rich carame flavor wih oased vania. Smooh, round and sighy swee. 3 Hin of cirus, numeg and oher brown spice.

6 a r U PREMIUM TEQUILA anejo anejo 3 organic TEQUILA... E esoro TEQUILA... 6 E Uimo... espoon... Herradura... 6 Lapis...7 Los Arango...7 Lunazu... maesro dobe... 7 Miagro... Miagro Seec Barre Vania, oak and a ouch of dark chocoae on he finish. Swee carame and an amos miny, earh agave characer. Aree... Resed more han 1 monhs in barres of American Whie Oak. Azunia... 7 Smooh, buery finish of vania, chocoae and carame. Azunia back 2 year... 9 Made o saue he momens of riumph, ove and passion. Cabo Wabo... 6 Sighy smoky vania and cocoa flavors. Casa Nobe... Inense flavors of nu buer, pepper, and igh carame. Fovors of herbs, cherries and pis and gried angerines. Bod fruiy aromas wih carame corn and swee picking spice. Deicae hins of vania and buerscoch. Favors of herbs,cedar, cirus and vania. Rich,push exure. 1 Accens of igh vania, orange zes and spice. Ligh Spice and agave flavors. Noes of frui, smoky whie oak and vania spice. Casamigos... Cazadores... 6 Ceninea... 6 chamucos... 7 Chinaco... Paqui... 7 case azu Parida... 7 Corazon... Pasoe... 7 Peigroso... 7 Porfidio singe barre... Punagave... Powerfu flavors of cinnamon and vania enveope he paae. Aged for a eas monhs in whie oak casks. Deicae agave minera and, mos noaby, he vibran frui ones. Vania flavors ayered wih carame, offee, fenne and chocoae. Vania, carame, oased wanu and a hin of coffee. Compex flavors highigh he fruiy, spicy noes of agave. Rich compexiy and a hin of vania, amond and spice. Corazon GEORGE T. STAGG... Aged for 22 monhs. Carame and sweeness. Corazon SAZERAC RYE... Aged for 24 monhs. Spearmin, pepper, and a hin of berries. Corazon Pappy Van Winke... A nice mix of wood, carame, and he sighes hin of cooked agave. Corraejo... 6 Hins of cocoa, vania, peppercorn, and honey are presen. Corraejo Gran Corraejo... Aged 2 years. Woody noes of chocoae, vania and wanu. Sighy smoky vania and cocoa flavors. Rich amber coor and suby woody flavor. Noes of cream, carame and igh honey. Compex flavors highigh he fruiy, spicy noes of agave. Favors of honey, chocoae, pear, and vania. Aromas of cean vania and swee coconu merge in a peasing harmony. Favors of nu, pumpkin, oak, and spice. Tropica fruis, buerscoch, cedar, and fresh flowers. Nice sophisicaed flavors and a hin of vania and Tabaco. Pura Vida... 6 revoucion... 6 Riazu... 7 Siee Leguas... 7 Suere...7 Favors of baskes frui, herbs, vania and even races of coffee. Smooh wih hins of buerscoch, honey and vania. Corzo... 6 Don Eduardo... 6 Don Feix... 7 don juio... 6 Duce Vida... 7 Tequia Ocho... 7 don juio Tres Agaves... 6 E Mayor... res generaciones... 6 A aromas of offee, widflower, and dried aprico. Spicy aromas ead o a igher-syed, we-baanced paae fee. A avish paae of cinnamon, honey, vania and baked agave. Creamy vania, offeed, gingerbread, and dried pineappes. A rich, goden amber coor wih aromas of vania and cinnamon. Noes of ropica frui, Sauernes and buerscoch. Favors of honey and oak wih hins of smokiness and cream. Swee aromas of cinnamon, spicy pineappe and rich banana cake. Vania, carame, chocoae and coffee noes. A moderae oak presence, wih hins of berry, chocoae, and min. Vinage designaed equias ha come from a singe esae. Hins of cocoa, vania, peppercorn, and honey are presen. Iniia spiciness, wih oased oak. 4

7 a r U PREMIUM TEQUILA exra anejo exra anejo Avion Reserva... 1 ESPOLON Anejo X... Ony 744 cases of he unique, handcrafed exra anejo equia wi be avaiabe wordwide! The firs 43 monhs of he aging process are spen in arge oak barres, wih he fina monh in peie new oak barres ha are carefuy roaed daiy for maximum ineracion wih he wood. casa nobe 'singe barre... 1 paron 'Gran burdeos... 3 paron 'Gran burdeos... 0 paron 'Piedra Gran Parón Piedra is meicuousy aged for more han hree years in new American and French oak barres for a deep mahogany coor and swee, sube aroma of frui, fresh mushroom, igh cirus, and oased French oak. pura vida... Transaed from Spanish, Añejo means aged or vinage which makes a o of sense since our Pura Vida Exra Añejo Tequias are aged in high quaiy, American oak bourbon barres for a minimum of hree years. This exra aging process aows our Añejo o darken and maure resuing in a equia ha is exremey smooh, compex, and deighfu. 30 Caing his Tequia rare is an undersaemen. No ony is i aged for years in ex-sherry casks, bu i is boed in hand-crafed ceramic decaners ha ake over wo weeks o creae. Each package is adorned wih a sering siver agave medaion, a 24k god abe and pure painum ar. An inense nose of cherry, oak and hins of carame wih siky smooh vania on he paae finishes wih swee oak ha doesn qui. Fewer han 0 boes produced each year Suere Limied Ediion Singe Barre... 1 Suere Tequia Exra Anejo is a imied ediion, singe barre, five year od 0% Exra Anejo Tequia. Each boe represens an individua cask seecion and is abeed wih a unique bach number. Siky goden in coor, when poured, aromas of baked pear, frui pasry, honey and pepper emerge from he gass. Rich, compex flavors of carame, nouga, and offee ead o a sighy swee, buery finish. 70 DeLeon Tequia Exra Anejo, aso known as DeLeon 1, is aged for fify-one monhs in Haue Fuaie French Oak barres from Seguin Moreau and is boed a a cask srengh of 2 proof. The higher acoho conen is noiceabe bu by no means overpowering, and is beauifuy inegraed wih eegan noes of maure agave, vania, earh and oak. Hins of cirus, pepper, carame and herbs appear on he ong, smooh finish. Tequia Ocho "EL VERGEL 07"... 1 Como se dice 'Wow ' in españo? Ocho. Aged for over hree years, his monser exra Añejo is a abou erroir. Deep rich flavors of agave necar and cirus wih deicae ayers of baking spice, min chocoae and he signaure Las Aos red earh. Some may say ha equia does no ge beer wih age, however one sip of his and you hink differen. Limied avaiabiiy. Aged in new French oak barres, which is wha gives i he bier chocoae aromas we deeced righ away. I s oaded wih earhy noes (ike pea), and honey. The signaure spiri of Don Juio. Aged years in firs-fi new oak, his equia is worhy of siing on he same bar as he fines cognacs and armagnacs. Exremey imied, highy sough afer by coecors and connoisseurs aike. 70 Paron "Gran Burdeos" is maured in barres made of a unique bend of American mounain oak and oaks from differen regions of France. The equia is aged for monhs, hen disied once again and racked in hand-seeced Bordeaux barres, adding he disinc fruiy flavors of he fines Bordeaux wines.this amber, fu-bodied equia boass compex aromas of oak, cirus, carame, and agave. On he paae, noes of dark berry, vania, and cocoa bend seamessy wih he rich agave flavor and exend hroughou he ong, inense finish. Chinaco Negro is rare, five year od 0% Exra Anejo Tequia. Los in he cears of he Chinaco Disiery were casks of aging equia, and seven of hem were picked o creae his exraordinary spiri. Each boe represens an individua cask seecion and is abeed wih a unique o number and he signaure of he Maser Disier. When poured, aromas of baked pear, frui pasry, honey and pepper emerge from he gass. Rich flavors of carame, nouga, and offee ead o a swee, buery finish. don juio 'rea The very bes Parida esae-grown bue agave, carefuy seeced and hand harvesed when perfecy ripened wih concenraed sugars. Disied and aged in he fines American oak barres o perfecion." chinaco 'negro... Don Fuano -year This Exra-Añejo equia is aged in oak barres for an average of 3 years. The fina bend incudes Tequia from reserves aged over years. Ony he esae's fines -year-od agaves are hand-seeced. Ony he mos flavorfu inner porion of he agave's piña (hear) is used. Vibran, wih a fu, meow flavor combines flora, agave, vania and Cognac-ike flavors. 1 deeon... 3 herradura 'Seeccion Suprema... 3 jose cuervo 'a Famiia... ceninea 'res anos... Case Azu 'Ura' Creaed in 1990, Seección Suprema Exra Anejo is resed in barres for 49 monhs. Exceence is he word o describe Seeccion Suprema. Cazadores akes fuy maure agave, seam cooks i, maceraes and ses i o fermen whie i is serenaded by Mozar for 7 days as he yeas convers he agave sugars ino acoho; hen i is disied wice and aged a eas 3 years o become an Exra Añejo. The nose shows carame, hazenus, meringue, earh, offee and appes baked wih spices. Beginning wih flavors ha foow he aromas, he ases are ayered and svee evoving wih sumpuous ones of bierswee chocoae, oased oak, spices, roased nus and gried fruis. We ake our ime cooking he Agave as his is crucia in our asing profie. We use a cay oven (compared o ohers ha use sainess see ovens) ha gives our cooked Agaves a smoky flavor, and a swee afer ase. Tequia Ceninea sow cooks wih seam and his process akes approximaey 24 hours. In he firs 4 hours we ge, by graviy, some iquids from he cooked agave ha we discard, o eiminae impuriies and "he amargo" (he bier). The cooked Agave is hen aowed o see and coo for an addiiona 24 hours. The six-year aging process aows our 0 percen Weber Bue Agave equia o deveop a rich, compex flavor of ruy uncommon characer. Prominen vania wih noes of numeg and whie peppercorn are joined by hins of cocoa, bier chocoae, rich roased fruis and agave. In he radiion of he fines singe barre whiskies, hey have creaed an ura premium equia aged in is own barre. Maured for five years in French oak and produced in imied quaniies, his equia is ruy a unique experience. Rich noes of oak resin, vania, carame, and maure agave are presen on boh he nose and paae. Each individua boe is numbered, abeed, and signed by he creaors. cazadores... 9 Tres Quaro Cinco This renown accompishmen of archiec, disier and maser bender Enrique Fonseca is a méange of % hree year, % four year and % five year Exra Añejo equias aged excusivey in French oak. Seeced for opimum flavor and aromaics, his is he pinnace of highand super premium equia. The specacuar mark is presened in imied ediion crysa decaners designed, signed and numbered by he iconic Mexico Ciy aris, Aonso Gonzaez Jr.Ship as doube boe. 0

8 a r U PREMIUM mezca mezca joven mezca joven Aipus 'San Andres... 6 Aipus 'san baazar... 6 The San Andres viage mezca was fermened in cypress vas and disied by Don Vaene Ange from agave Espadin grown a,000 fee. The flavors are angy on he enry, bu hen urn brigh wih swee agave noes, before ransforming ino earh wih hins of baking spice. Very compex and exremey asy. The San Baazar Gueavia viage mezca is fermened in pine vas and disied by Don Cosme Hernandez from agave Espadin grown a 700 fee in whie, rocky soi. More deicae in mouhfee han he oher wo, he paae is si quie expressive wih swee fruis and whie pepper noes inerwining wih he smoky ang. The San Juan de Rio viage mezca is fermened in oak vas and disied by Don Joe Cruz from non-irregaed agave Espadin grown in sunny mounainop panings in ferriferous soi a 4600 fee. Perhaps a bi more user friendy han he oher seecions, he flavors are concenraed bu mid and more in check wih he acoho. Briian deph, oads of pepper and spice, bu a sube hin of swee baking spices keeps i ogeher. Cassic mezca for peope ooking for a saring poin. Amarás... 6 Disied wice in copper po sis, a process which removes impuriies, refines he characer of he mezca, and produces a sof, smooh flavor wih a sighy smoked, ciric aroma. Case Azu Durango... No ony is his mezca srikingy differen in appearance and origin, i's aso made from a ype of wid agave mos have never heard of: cenizo; one of he species naive o Durango. The end resu is quie wonderfu. This Mezca is fu of smoke, sa, and roased agave. Deirio... 6 Robus flavors and aromas iniiay ca o mind cirus fruis combined wih he fresh agave and aer evove ino sensaions of pepper and chii. De Maguey Iberico... De Maguey Vida... De Maguey Tobaa... E Jogorio Tepezae... 1 E Jogorio Madrecuixe... 1 E Jogorio Tobaa... 1 E Jogorio Cuixe... 1 E Jogorio Barri... 1 E Jogorio Espadin... 1 E Jogorio Tobaziche... Agave Tepezae is possiby he mos ineresing of a agaves, as we as one of he rares. I akes a very ong ime o maure, someimes up o -3 years, and prefers o grow on seep grades in rocky soi. Is eaves are broad and wavy. I can ofen be found hanging horizonay from mounain ciffs. Agave Madrecuixe is a member of he Karwinskii species of agave, reaed o oher species ike Cuixe, Barri, and Bicuixe. I grows sparsey a higher eevaions and has a cyindrica piña, wih i's eaves (or pencas) growing a a disincy upward ange.. Due o he agave's dense core and reaivey ow waer conen, mezca made from Madrecuixe ofen has a flavor profie high in mineraiy, wih whisps of vegeaion and flora noes. The wid agave Tobaa is one of he mos prized of a agaves. Growing widy in high aiudes, is reaivey iny size yieds imied quaniies of inensey aromaic mezca. Due o is iny size and ong growing period (-1 yrs) Tobaá is increasingy rare. The rare, wid agave Cuixe ike is reaives Madrecuie and Barri grows a cyindrica, sak-shaped piña, wih eaves spreading a he op. I is ofen sighy smaer han Madrecuixe. Is dense, dry piña ofen yieds inensey flavored mezca wih grea mineraiy and spice noes. De Maguey Wid Papaome Sivesre... De Maguey WILD Tepexae... De Maguey Chichicapa... De Maguey Crema de Mezca... De Maguey Minero... 7 Chichicapa has a reaivey igh nose, ye is deep and swee on he ongue wih a very compex characer. I has a ong finish, wih a disinc smokiness and hin of min a he end. Crema de Mezca has a nose of roas maguey, wih vania and pear, a creamy amond, appe, coffee, pineappe paae and a ong swee smoky orange finish. This viage's mezca dispays sweeer flavors of vania and roased pineappe aong wih hins of eaher and earh. Abundan ripe frui ass hrough he smooh finish. De Maguey San Luis De Rio Jarnac... De Maguey's source for his singe-viage Mezca is a rare, remoe, high eevaion producer; i is exremey imied, specia suff. De Maguey Espadin Especia... Tepexae offers a igher body wih a Brigh candied frui nose of banana affy and spun sugar. The sweeness carries ino he paae wih noes of passion frui and marzipan. VIDA has a nose of frui aromaics, a hin of honey, vania and roas agave; he paae offers ginger, cinnamon, burn sandawood, banana and angerine, wih a ong, sof finish. 0 Rich minera noes ike ava rock cosey inegraed wih vegea aromas reminiscen of fresh green beans and pea endris. The paae is uscious and ie swee wih noes of meon, fig, canaoupe and orange foowed by earh and smoke. The Papaome agave ooks ike a gian Tobaa. The disiaion of his unique Mezca akes pace in a sainess see po wih a cay condenser and Carrizo ube. The resuing spiri is earhy, dark and deicious. De Maguey Sano Domingo Abarradas... 7 Sourced from he viage of San Luis de Rio, wo hours souh of Oaxaca and finished i in an oak barre from he Jarnac commune of souhwesern France ha previousy hed a Caberne Sauvignon from he Sags' Leap winery in Napa Vaey, CA. De Maguey Arroqueno... The process begins wih doube disied mezca Minero made from 0% organic maguey. A separae disiaion akes pace o exrac aromas of wid mounain appe, pum, big red panain, pineappe, amonds and few pounds of uncooked whie rice added o he mezca Minero. Then a piece of Paa Negra (Jamon Iberico) is suspended in he si and a sow, hird disiaion is performed. Pechuga has a nose of basi, emon, ocean, and frui. I is amos scochike in is smoky ase. And yes, in addiion i is say, very sof, and ases a wee bi ike chicken. The Pechuga producion season is imied o year end due o he specia ingrediens: Wid mounain appes and pums ha mus be in season and canno be subsiued. This mezca is he mos rare we have ever encounered. This viage's mezca dispays brigh, ifed aromas and flavors of ropica frui, cracked pepper, earh, and smoke, and boass a ong, dry, and smooh finish. Aipus 'San Juan De Rio... 6 Aromas of swee agave, ripe ropica frui, green panains and we sone. Brigh noes of emon, appe and pineappe appear on he paae and merge wih rich flavors of roased agave, Ceyon cinnamon, earh and minera. De Maguey Pechuga... Barri is a rare subspecies of he Karwinskii species of agaves ha grows wid a high eevaions. A is core is an eongaed sak-shaped piña wih dense sugars and very ie waer, which resus in a mezca of grea compexiy, baancing sweeness, cirus, and ofen a disinc mineraiy. Agave Espadín is he mos prevaen species of agave in Mexico and reaches mauriy earier (- yrs) han mos oher agaves. I aso grows o be reaivey arge wih a high sugar conen, making i perfec for mezca producion. Due o he abovemenioned facors, Espadin is easiy he mos produced (and consumed) variey of mezca. However, ony he mos unique os of mezca Espadín are boed under he E Jogorio abe, ofen being produced in remoe areas or being resed in gass for severa years prior o boing o aow for he spiri o meow and is flavors o deveop fuy. Pedro Vasquez is one of he iving gods of he mezca word. The various mezcas ha he makes and he remoe viage of Lachigui ha he makes hem in consiue some of he greaes spiris avaiabe he word over. Harvesed in, hetobaziche agaves ha were foraged for his iny bach of mezca had a maured for a miniumum of years in he wid. Noes incude deep flavors of pine, wax, green bananas, ime zes, uni, a hin of ar and cean smoke. 6

9 Ura PREMIUM mezca mezca joven mezca joven Fidencio Casico... 4 Nuesra Soedad San Baazar... 6 Fidencio Tobaa... Nuesra Soedad San Luis De Rio... 6 Fidencio Sin Humo Unico... 4 Nuesra Soedad Saniago... 6 Gracias A Dios Espadin... pierde amas Pechuga... pierde amas La Puriia Verdá... 6 pierde amas Tobaá... Punagave... Deicae noes of earh, minera, smoke and dried herbs, backed by he bod vegea noe of unaged agave. Excepionay aromaic and flavorfu, wih noes of ropica frui, widflowers, fresh herbs and spice. Wih a neura hea oven, he agave is roased "sin humo" or "wihou smoke". Smoke and spice righ off he ba, foowed by frui and hin of sweeness. Gracias A Dios Agave gin... I was deveoped by sudens of Oaxaca Sae Universiy. I goes hrough a ripe disiaion process in a sainess see ank. Ony he body is exraced in each process. An ousanding seecion of hiry wo carefuy hand picked boanicas from hiry wo saes in Mexico were used. Iega... 7 Disincive noes of rich, earhy agave on he paae merge wih hins of pear, appe and whie pepper which inger hrough he finish. Los Nahuaes... 6 Mayaen Borrego... 7 Guerrero's answer o he ever popuar and expensive Pechuga from Oaxaca. They sar wih he same Wid Cupreaa base before seeping he nus, fruis, and spices in he bach. This infusion is hen redisied wih a freshy buchered eg of amb suspended in he si. The resu is a wonderfuy unusua spiri wih an absouey unparaeed exure and a deicious range of flavors o offer. Meay, spicy, herba, bu baanced, a his price he Borrego migh be he bes meay mezca on he shef. Mayaen Guerrero... 6 The "Guerrero" boing is 0% wid Cupreaa boed a fu srengh direcy off he copper aembic si. I is 0% hand harvesed and cooked in earhen ovens much ike in Oaxaca. This massive and compex mezca has a srong herba kick o i, before pepper and cirus frui aromas. Rich cacao and herba spice coninue on he finish. Mayaen Wid Cupreaa...6 A nose of sainess, sigh earhiness and moderae ropica fruis. The paae is more inense wih sigh smoke, brine, and earhiness. Mezcaero #... 9 This reease is inense and wid, wih smokey minera and grassy aromas and flavors ha pay off ofsweeer noes of spiced coconu and green frui. Srong flavors wih sube nuances buid owards a disincy minera finish. Mezcaero # Tangy fermened noes, pepper, wih a hin of ropica frui coming on he finish highigh his asing experience The bouque is charged wih srong ones of he flesh of he agave pan. Upon he paae, he effec is swee, ong-asing and disincivey flora. The aferase can ony be described as fresh and green wih races of anis and he sme of heah afer a rain. Excepionay aromaic and flavorfu, wih noes of ropica frui, widflowers, fresh herbs and spice. SOTOL POR SIEMPRE... Vago Eoe... Vago Ensambe de Barro Vago Espadin... 7 Vago Mexicano... A very rare and unique mezca, even by mezca sandards, and he firs of is kind o make i across he border. To produce his unforgeabe spiri, Aquinio Garcia Lopez infuses his espadin mezca wih roased swee corn for a week and hen disis i for a hird ime. The resu is inoxicaing, wih noes of rich, smoky swee corn, ropica fruis, vania, earh, and smoke. This is wha grea mezca is a abou. Oa de Barro mixo from Soa de Vega has a sof bouque of pine needes and ferie earh. Is fu body has an essence of charred cinnamon and finishes wih noes of pumpkin and chesnus. A igh aroma of swee poaoes, cirus and flin. Is paae has hins of Anise and panains wih a ong pine and carame finish. 1 Mone Lobos... 6 From he high deser sopes of he Sierra Madres Mounains, in he hear of Chihuahua, Mexico, comes Soo Por Siempre. A unique spiri disied from he hears of wid-harvesed soo, he via deser pan ha has susained he peopes of his region for housands of years. Two disiaions in an aembic copper po si preserves sube smoke and earh flavors which are impared by pi roasing and open-air fermenaion. Six generaions of he Perez Famiy bring you Soo Por Siempre. 1 Sombra... This mezca is a ruy sma-bach spiri, which is made from organic espadin agave and disied in he mounain viage of San Juan a an eevaion of,000 fee. Mina Rea... Opens wih green noes of anise and swee noes from he roased agave, cosing wih a very ong finish of smoke ha resembes chii and chocoae. This mezca is speciay handcrafed for mixoogy, i boass a savory sweeness, combining smoke and earhy underones o he swee ase of he Espadín agave. 1 Mina Rea is a sep in a new direcion for Oaxacan mezca, made from agave ha has been seam-roased in ow pressure brick kins in order o highigh he pans brigh highand flavor and flora bouque wihou he ayers of smoke radiionay found wih woodroased mezca agave. Every year, in he monh of November, Pierde Amas produces an exremey imied offering of mezcas avocados: mezcas flavored wih an infusion of heiroom ( crioa ) frui, amonds, anise, and, in his case, he breas of a urkey. I s as if he ghos of an od fores of wid frui rees were o occupy he senses, ingering ong afer he mezca isef has been swaowed. Mezcaero # Low o moderae woodsmoke, a sigh brassiness, we cay, and hay. The agaves are roased wih mesquie and oak in pi ovens, fermened in open air, and disied wice in copper aembics. A beauifu Mezca. This exhibis savory aromas such as chicken sock, ceery, coriander seed bended wih he roased smoked agave piña which is roased over mesquie. Noes of coconu waer, verbena, honey waer, kiwi, and brigh acidiy on he earhy finish. Los Amanes... 7 Among he bes of he joven/siver caegory, his refreshing mezca offers brigh anise and pine noes, backed by appe and swee agave flavors and deicae smokiness Noes of honeydew, uncured bacon, summer grass, burning smoke sacks and bee poen. The Agave Mexicano ha Aquiino uses is sourced from his and his neighbor s farm in Candearia Yegoé. This srain is naive o no jus he region or he vaey, bu ha acua hiside. Though cuivaed, his agave is quie rare. Mezca Vago s Mexicano is a rea for connoisseurs. I has a grea baance of spiciness and sweeness ha is disinc o he Agave Mexicano. Aquiino s echniques highigh hese characerisics from he spicy aroma hrough a ouch of sweeness on he finish. This mezca has become renowned for i s eegance and is beauifu sipped on i s own. The hins of cacao, cinnamon, and vania make i a perfec digesif or pairing wih desser. Xicaru... Earhy characerisics on he fron paae give way o cirus and rich vegea agave noes ha finish disincivey cean. 7 4

10 a r U PREMIUM mezca mezca reposado mezca anejo Deirio... 7 Deirio... 9 The iniia emperamen is of fresh agave wih discree smoke from mesquie and copa wood and he finish combines hese wih sof noes of vania from American oak casks. Gracias A Dios Espadín... This añejo possesses a robus mezca aroma combined wih noes of copa and mesquie used during he agave cooking and sweeness from he new, medium oased casks of American oak. The reddish goden coor and fu grown appearance can ony be obained by means of radiiona Wood poish and spicy oak, wid herbs and cirus pih. Iega... 9 producion processes. 1 Iega... Iega Mezca is a high quaiy, handcrafed produc creaed in Oaxaca, Mexico. The name refers o he ime when is creaor, John Rexer, had o smugge he spiri from he viage sis in Mexico o his cafe in Guaemaa. This excepiona mezca is creaed using wid Espadin Agave and sowy roased over a speciay-crafed rock pi in order o absorb he rich flavors of earh and wood smoke. The agave is hen crushed, fermened and disied in sma baches using radiiona producion mehods. Boed and abeed by hand, his produc is a resu of hard work, experise, and dedicaion. Iega Mezca Reposado is aged from four o five monhs in medium charred new oak barres. On boh he nose and paae, enicing noes of smoke, agave, and green appe are compemened by hins of mesquie and oak. Los Amanes... Iega Mezca sared as a journey fu of bandios, river rafs, bribes, disguises and ae nigh drop poins. Desperae for a good mezca o sock a his bar, Cafe No Se, founder John Rexer began smugging arisana mezca from Oaxaca, Mexico o Anigua, Guaemaa in 04. Iega Mezca Anejo is produced from wid Espadin Agave and sowy roased over a speciay-crafed rock pi in order o absorb rich flavors of earh and wood smoke. The agave is hen crushed, fermened and disied in sma baches using radiiona producion mehods. Maured for hireen monhs in medium char French and American oak barres, Iega Mezca Anejo boass expressive aromas of roased agave, cirus frui and smoke, accened by a igh flora noe. The paae offers The piña, or hear, which akes years o maure, is exraced from he agave pan and hen cooked for 3 days in conica pis underground, giving i an inense and disincive smoky flavor. The piñas are hen crushed and ef o fermen in barres. Disiaion akes pace in cay or copper pos, which can affec he fina flavor. The resuing iquid (mezca) is aged in new American oak for 6 monhs. Boque of smoke, cove and vania are defy ineraced wih cirus nuances. Los Nahuaes compex, harmonious noes of dried fig, anise, obacco, offee and eaher, backed by rich flavors of agave, woodsmoke and earh. Deicae noes of dark chocoae and buerscoch emerge on he peppery finish. Boed and abeed by hand, his produc is a resu of hard work, experise and dedicaion. Disiaion is wo passes hrough sma po sis. Based on he agave Espadin, he geneic moher of equia s agave Weber. Disiaes from he Espadin are fu-flavored and swee. The Danzanes roasing pi is fired wih mesquie, creaing deep smoky richness. The French oak used for he reposado ends a ovey sofness. I is aged in his oak for a eas six monhs!

11 fueneseca TEQUILA Fueneseca Reserva Tequia presens he masery of equia barre aging, using assored wood ypes, sorage faciiy, aiudes and cimaes, and nuanced equia spiris. Fueneseca is an anomay in he equia word. They are he ony producer in he enire region wih he foresigh o use and refi Bourbon barres and pu spiri down for a ong-erm aging process. Whie oher companies migh e you ha he odes equia in he word is en years od, i's ony because hey don' know abou Enrique Fonseca's reasure rove of od casks, mos far more han 11 years od. fueneseca 7 year... 1 fueneseca 9 year... 0 fueneseca 1 year fueneseca 21 year This o was disied in Sepember 199, and consised of 7% equia disied in copper coumn sis and % equia disied in copper aembic sis. The enire run was aid ino 10L Canadian whie oak casks previousy used o age Canadian rye whiskey, a a warehouse ocaed a 4,600 in he own of Aoonico e Ao, Jaisco. The casks remained here for six years. In 01, he equias were exraced from heir casks, bended ogeher and re-barreed, wih 47% reurned o Canadian whie oak casks and he remaining 3% going ino 2L European dark oak barres previousy used o age Caifornia red wine. The refied casks were hen moved from Aoonico e Ao o a hiside faciiy E Chapingo, wih is cooer, breezier cimae, and ef o age for an addiiona weve years. Disied in ae 0 and aid ino barrein February, 06. 0% of he equia was disied in copper and sainess see aembic po sis. 0% of he run was sored in American whie oak previousy used o age Caifornia red wine, and he remaining % barreed in used dark French Oak. The casks were hen sored for 7 years, a 3,00 eevaion, in he own of Tequia, Jaisco in a coo-cimae suberranean soreroom. Maser disier Enrique Fonseca has deermined ha 42% ABV is he opima proof for his sof-spice 7 year boing. Disied in November 03, wih 0% from copper doubecoumn si and % disied from aembic copper po si. Afer marrying, % of he run was aid in American whie oak previousy used o age Caifornia red wine, and he remaining 1% barreed in used dark French Oak. The casks were hen aged for 9 years, a 3,00 eevaion, in he own of Tequia, Jaisco in a coo-cimae suberranean soreroom. fueneseca year fueneseca 1 year Disied in June 01, % of his o was disied in copper doube-coumn sis and 0% disied in aembic copper pos. Afer disiaion and bending, 90% was aid ino in American whie oak previousy used o age Caifornia red wine, and he remaining % barreed in used dark French Oak. The casks were housed for years, a 3,00 eevaion, in heown of Tequia, Jaisco in a coo-cimae suberranean soreroom. The Aoonico highand agave used in he o were harvesed ae ino he spring, jus before he arriva of 199 s summer rains. I was aid ino barre in Augus of ha summer and spen he nex 1 years sored in a dry, earhenfloor aging room in he own of Aoonico e Ao. Because he agave used here had ower sugar conen resuan of he prior year s E Niño sorms (which had waerogged he pans), a deighfu fain sweeness is resored by aging neary enirey in American whie oak. A scan 3% of he o was aid ino French Oak, in order o conribue a sube dark oak annin compexiy. Three-quarers of he American whie oak casks used previousy hed Bourbon whiskey and he remaining quarer were mosy Caifornia red wine casks and one Chardonnay cask. Dry and compex, maser disier Enrique Fonseca has reeased his seecion a 43% ABV as he opima proof for his inriguing 1 year equia. 9 Disied his o in copper doube-coumn sis in order o achieve a eaner srucure wihou oo many agave vegeabe fas, which coud breakdown over he foreseen ensuing decades. From mosy 194 panings, hese agave were harvesed in ae 1993, disied jus barey ino he new year, and aid ino barre in February of The casks were sored for years in a dry, earhen-floor aging room in he own of Aoonico e Ao, before being designaed as worhy of a onger aging, and moved o a higher, cooer cimae of Chapingo, Jaisco, which sis on he sope above Aoonico e Ao. The barres resed in Chapingo for an enire addiiona 11 years before finay being boed in. A bu one barre was 10L Canadian whie oak previousy used for aging Canadian rye whiskey. The remaining barre had been used o age a Caifornia whie wine.