Our mission is simple: to elevate the status of Tequila to equal the tradition of its rich and celebrated history. Looking to change the stereotype of Tequila as the cheap party mixer and the cause of brutal spring break hangovers, El Camino creates a venue in which to explore the finer tastes and subtleties of this complex spirit.
El Camino Blanco + Fresh Lime + Agave + House Lime Bitters
Del Maguey Vida + Blanco Tequila + Fresh Lime + Agave
Blanco Tequila + Fresh Lime + Blood Orange-Hibiscus Cordial
Blanco Tequila + Watermelon Juice + Jalapeño + Smoked Sea Salt
Blanco Tequila + Fresh Pineapple + Coconut Water + Toasted Coconut Salt
Vida Mezcal + Cucumber Juice + Fresh Lime + Verde Poblano
Reposado Tequila + Strawberry + Mango + Chamomile Cordial
Blanco Tequila + Muddled Kiwi + Fresh Mint
Reposado Tequila + Habanero Agave + Fresh Lime + Guava Nectar
Blanco Tequila + Passion Fruit + Habanero + Vanilla Salt
Blanco Tequila + Strawberries + Lillet Rose + Basil
Mezcal + Fresh Pressed Pineapple + Vanilla Agave + Cracked Pepper
Blanco Tequila + Combier + Avocado + Jalapeño + Fresh Lime
Blanco Tequila + Ruby Grapefruit + Grapefruit Soda + Black Lava Salt
Mezcal + Yellow Chartreuse + Fresh Lime + Aperol
Vino Tinto + Blanco Tequila + Fever Tree Grapefruit
Tromba Añejo + Del Maguey Mezcal + Agave + Ango Bitters
In the spring of 2005, Del Maguey founder Ron Cooper and local farmers planted a hectare of young espadin in Teotitlan del Valle. Placed on ancient terraces at the step of the Zapotec village’s sacred mountain, Quie Guia Betz, or Cerro Picacho, the terraces were named Ru’u Dain in Zapotec, or Mouth of the Mountain in English, and Boca del Cerro in Castellano. In exchange for renting the land and providing the raw materials, Ron would control 50% of harvest when plants matured, and the farmers the other 50%.
Over the next ten years, the maguey espadin grew slowly, suffocated by weeds as the farmers outright neglected their care. Compared to how espadin hearts generally develop, these did not grow to even a quarter of their average size, but their root system flourished, benefiting immensely from the long fallow soil. When Del Maguey producer Faustino Garcia Vasquez in San Balthazar Chichicapam took a look at them he informed Ron he could make a fine mezcal with these small hearts.
True to the original 50-50 accord, Ron split the harvest with the farmer, and Faustino and son Maximino converted the entire hectare into about 800 liters of what soon became known as Del Maguey Chichicapa Boca del Cerro.
Dark Roast Coffee + Vanilla + Cinnamon
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