Blanco Tequilas typically unaged. Some producers choose to rest their Blanco Tequila in steel tanks for up to 4 weeks or in barrels for up to 2 months for a smoother spirit. Blanco Tequila showcases the true flavors of the Agave plant.
Black pepper, grapefruit & lemon
Vibrant with lemon peel, black pepper
Aged for 28 days in a barrel that previously held Don Amado Mezcal
Green bell pepper, anise, cooked agave, cream, tangerine & vanilla
Aged in California red wine barrels. Orange, cherry, and dark berry notes
Notes of grapefruit & green apple
Honey, buttery-sweet cooked agave & citrus
Freshly chopped herbs (think mint leaves), vanilla & subtle agave
Sweet agave, mint, minerals & green banana
Spicy, vanilla, cinnamon, fennel, citrus & orange blossoms
Tropical fruits, including pineapples & overripe mangoes
Papaya, mango & lemon zest
Earthy, mineral & sitrus
Bright agave & s oft floral notes of cabernet
Traditionally made Blue Weber Tequila infused with cooked Blue Weber agave
Traditionally made Blue Weber Tequila infused with cooked Cupreata agave
Traditionally made Blue Weber Tequila infused with cooked Espadin agave
Vegetal agave notes, herbal & sweet jasmine
Fresh agave, lemon & grapefruit
Pepperandcitrusnoteswithsomemineraltones
Cooked agave, citrus, pear & pineapple
Pineapple, guava, lemon zest & white pepper
Crisp green apples with pepper & lemongrass
Cooked agave, vanilla, basil, olive & lime
Buttercream, cinnamon & citrus
Hints of cardamom and pepper, balanced by fresh agave vegetal notes
Fresh agave, hints of citrus fruit & mint
Ripe agave, creamy texture & lemon curd
Cooked agave, herbal & slight wood notes
Roasted agave, fresh-cut grass & tropical fruit
Vanilla, white flowers mint & grapefruit peel
Black pepper & citrus fruit
Pepper, honeydew melon, hay & sweet cereal
Roasted agave & salted pineapple
Fruity, silky, creamy & robust
Grapefruit peel, plenty of vegetal and grassy notes, lemon juice & cotton candy
Vegetal, citrus & black pepper
Crisp, zesty citrus & hints of white pepper
Citrus fruits, white pepper & floral
Citrus blossoms, mineral notes & hint of pink pepper
Fresh banana, earthy, sugarcane, pineapple, pear & hints of herb
Hints of smoke, mineral, peppery, citrus & pine wood
Cooked agave, citrus, earth, grass & vegetal notes
Cooked agave, grassy, black pepper & citrus
White pepper, cinnamon, black tea & apples
Green agave, a tiny bit of caramel, minerals and cinnamon
Pepper, agave, lime & lemon zest
Pear, pineapple, citrus & slightly spicy
Rich baked agave, pine needles & citrus
Bright citrus with a s mooth, fresh finish
Caramelized agave, pineapple, bread & white pepper
Black pepper, cinnamon, light fruits & rain water
Reposado tequilas are rested in wood barrels or tanks for a minimum of 2 months. American or French Oak are the most common woods used. Many producers choose used bourbon/whiskey, cognac and wine barrels which offer flavors from the previous spirits they held.
Black pepper, grapefruit & lemon
Vanilla, caramel, coconut & maple
Salted vanilla cookie, allspice & mild chile heat
Vanilla, lemongrass, sweet cooked agave & toasted oak
Smoky, caramel, vanilla & butter flavor
Creme brulee, vanilla & orange peel
Tropical fruit, vanilla, toffee, cinnamon spice & black pepper
Sweet cooked agave, caramel, white chocolate
Cream soda, spice, caramel & earthy agave
Vanilla, toasted caramel & cocoa powder
Dark chocolate, jam & gentle spiciness
Pear, apple & lemon
Toasty agave, caramel, cinnamon & black pepper spice
Notes of cinnamon, lime & chocolate
Tropical fruit, oak, plantains & vanilla
Notes of praline, vanilla, sandalwood & baking spice
Aromas of crisp mint, earth, vanilla & orange flower
Allspice, vanilla, toast, bananas foster & marzipan
Sweet vanilla & powdered cinnamon
Roasted red pepper, cinnamon, hazelnut & vanilla
Bold pineapple fragrance, with a hint of vanilla
Vanilla, oak, honey & caramel
Tropical fruit, hazelnuts, vanilla, pepper & cinnamon
Sugared pineapple with floral and delicate fruit notes
Oak, pepper & dulce de leche
Pepper, honey & brown sugar
Agave, cinnamon, coconut & herbs
Watermelon and bananas with cinnamon, oak, cloves & vanilla
Tropical fruit, peppery zest & vanilla
Roasted agave, ripe coconut & sweet American oak
Caramel, agave, honey &white pepper
Ripe fruits, vanilla, honey & sweet hazelnuts
Vanilla, cinnamon, oak & citrus
Caramel, vanilla, butterscotch & subtle plum
Fruity apple, roasted agave, sweet cream & wood smoke
Cinnamon roll, minerals and wet oak finish
Sweet agave, vanilla, almond & cinnamon
Oak and vanil la with a s mooth, rich finish
Floral undertones, spices & ripe peaches
Caramel, green apple, toffee & buttery
Añejo tequilas are rested for at least one year in barrels. The extra contact with wood allows the Tequila to take on an amber color and more flavor. Some of the greener notes from the Agave fade away and the spirit takes on characteristics of oak, carmel, vanilla & cooked agave.
Big aromas of vanilla and oak, chocolate & sweet ripe peaches
Vanilla, coffee & maple
Salted vanilla cookie, allspice & mild chile heat
Aged for 18 months in California red wine barrels. Notes of vanilla, caramel & chocolate
Caramel, vanilla, clove, walnut & dried fruit
Notes of macadamia, nutmeg & blackberry
Dried fruits, toasted oak, butterscotch & vanilla
Vanilla, dark chocolate & sweetly spiced oak
Vanilla bean, almond and pepper
Dried fruit, prunes, almonds, vanilla & chocolate
Sweet cooked agave, caramel, white chocolate
Vanilla, cinnamon, apples and almonds & caramel
Dried fruit, oak, vanilla & baking spices
Peppery agave, sweet banana, maple syrup & ground coffee
Cooked agave, wild honey & oak-infused butterscotch
Brown spices, buttered caramel apples & baked pineapple
Caramel and ripe pear with a touch of wood
Orange zest, oak, cinnamon & pipe tobacco
Vanilla over s un-dried raisin, flan & cocoa
Aromas of rich maple, caramel, dried herbs & pineapple cream soda
Tootsie Roll, caramel, butterscotch & brown butter
Chocolate,pineapple,driedcherry&vanilla
Candied fruit, baking spices, cocoa & toasted oak
Caramel, toffee and a warm, toasty flavor reminiscent of roasted coffee beans
Vanilla, almond, honey & oak
Sugared pineapple surrounded by bright agave freshness & lime zest
Oak, vanilla & cinnamon
Buttery caramel, roasted nuts and delicate brown spice aromas
Notes of cacao, butterscotch & tobacco
Caramel, coconut, chocolate, tobacco & tropical fruit
Vanilla, sweet coconut, roasted oranges & cinnamon
Vanilla, raisin, honey & caramel
Caramel, vanilla, clove, walnut & dried fruit
Pineapple, vanilla, bread crust, orange peel & sweet cinnamon
Browned butter, vanilla frosting, butterscotch & banana
Maple syrup and brown sugar, vanilla, hints of chocolate & fruit
Nutmeg, cinnamon, clove, sweet fruit & cocoa richness
Sweet agave, oak, cinnamon and a vanil la finish
Caramel, vanilla & white pepper
Vanilla, cinnamon, brown sugar, apricots & toasted almond
Notes of rich warm oak, vanilla & roasted agave
Vanilla, maple, mushrooms & caramel
Chocolate, Sweet Herbs, Buttered Popcorn, Dried Fruits, Apple & Peach
Extra añejos are aged for three years or longer, in barrels that don’t exceed 600 liters, taking on more color and boasting notes of dark chocolate and tobacco.
Family blend of 30% three year, 40% four year and 30% five year aged tequila
Vanilla, tobacco, Pineapple, coffee & maple
Flavor is dripping with vanilla, cream soda, and honey
Vanilla, caramel, butterscotch, with hints of leather & honeycomb
A master blend of silver tequila and extra aged tequila
Cooked agave, dried fruit, nuts, vanilla and caramel
Chocolate, Cinnamon, Peach, Tropical Fruit & Vanilla
Vanilla LifeSaver candy dipped in coco powder
A marriage of bl anco and 8 year Ex tra Anejo tequila that was finished in sherry casks
Toasted oak, vanilla, spice, cinnamon, curry & butter
Dark chocolate, maraschino cherries, vanilla & leather
Hints of apricot, orange, warm oak, vanilla, and roasted agave
Vanilla, peach, caramel, chocolate & coffee
Dried fruit, caramel, dark chocolate, smoky flavors & hazelnut
Coffee, raw almonds, dried apricot & herbs
Praline, roasted pineapple & vanilla
Soft oakiness with leading vanilla aroma, citrus notes, hints of floral & dark berries
Caramel, chocolate, spices & candy corn
Baked apples, pineapples, citrus, vanilla & caramel
100 month aged Extra Añejo
Rich oak, toasted almonds, vanilla & cinnamon
Aged for three years in a combination of French ex-white wine barrels and ex-bourbon barrels
Caramel and butterscotch with hints of chocolate & honey
Roasted agave, warming spices & toasty oak
fruity with notes of light agave honey & vanilla
Fresh fruit, vanilla, mushroom & toasted French oak
Rich Bordeaux wine, notes of oak wood, vanilla & raisins
Notes of chocolate and toasted almond with intense hazelnut
Cherry, apricot, vanilla & cinnamon
Creamy oak, toffee apples, honeysuckle, spiced sponge cake & brown sugar
Crème caramel, cacao, coffee, peach, iodine & toffee
Cinnamon, caramel, baking spices & brown sugar
Dried fruit, butterscotch, earthy, lime zest & light spice
Almost 90% of mezcals are made with Agave Angustifolia. The Espadin coming from Oaxaca is what gave mezcal its fame, more or less. These plants mature in about 10-12 years, are hardy and produce a lot of sugar and juice to make mezcal with. Espadin is the perfect agave to showcase mezcal’s classic flavors of floral and ripe fruit, herbaceous earth and smoke. Chato is synonymous with Espadin from Jalisco, but is not included as one of the states for making mezcal and thus must be called Destilado de Agave.
Luis Angeles Reyes | Asparagus, celery juice and cotton candy
Israel Vasquez | It’s fruit forward with notes of wet earth
Don Macario Partida | pine needles, thyme and peppermint patties
Margarita Blas | vanilla, jackfruit and bubblegum
Faustino Vasquez | Lots of citrus and a complex character
Felix Angeles | Flower essence, vanilla & figs
Celso Santiago | Citrus and herbal notes
Alvaro Hernandez | Hints of green apple, citrus & white pepper
Alvaro Hernandez | Toffee and hints of vanilla on the palate
Alvaro Hernandez | Dark chocolate and sweet agave on the palate
Joel Antonio Juan | Complex flavor with a hint of agave sweetness
Joel Antonio Juan | Clean, refined, well-structured, with a deep long finish
Joel Antonio Juan | Beautifully mature, with plenty of rich flavor
Don Lopez | Baked apple, sweet potato &dark bbq sauce
Candido Garcia Cruz | Grilled pineapple and Cinnabon cream cheese topping
Eduardo Angeles | Plum, banana, smoke, leafy mint & sweet chocolate
Romulo Parada | Lime zest, pine, rosemary, quince and tamarind
Mateo Garcia | Layers of honeycomb, green tropical fruit & smoke
The Tobala is the sweetheart of the agave world. These agaves are adorably small with beautiful broad leaves, its piña itself is about the size of a pumpkin. They grow in the wild nestled in the shade of oak trees up in highly elevated rocky terrains; like a truffle of the agave world. They boast long roots that break through limestone rocks contributing in search of nutrients. These mezcals are delicate, lightly sweet with briny notes and tropical fruits. They are endlessly complex with long, long finishes.
Israel Palestino | Birthday cake frosting and a buttery sake flavor
Candido Reyes | A soft sweetness of maple gives balance to smoke
Margarita Blas | Fruit forward with notes of wet earth
Ángel Cruz Calvo | Creamy, Uber fresh, orange and mango
Don Cruz | Sweet, fruity nose, with a mango and cinnamon taste
Jorge Mendez | Fresh and aromatic with rich heavy fruits on the nose
Ageo Cortés | Jammy, with flavors of grape spree candy and fig Newtons
Aarón Sánchez | Notes of citrus, basil, roasted fig, macadamia & truffle
Agapito Hernandez | The aftertaste very green, like the smell of a spring rain
Romulo Parada | Unripe banana, honeydew, honey and fresh cut flowers
Emigdio Jarquin | Fruity, banana, bubble gum & ginger
Agave Durangensis is the most common agave used for mezcal in the Mexican state of Durango. These agaves have bright fruity notes with hints of earth and minerality with a rich mouth-feel.
Unknown | Soft mineral notes and elegant smoke
Urial Simental | Sweet dark fruit flavors and minerality
Ventura Gallegos | The flavor is buttery with notes of coriander and fruit
The Rhodacantha agaves are dispersed throughout the Western part of Mexico and grow quite large with large teeth on their pencas. This species has a preference for foothills and pine forests. They produce some of the more intense mezcales and are good if you ́re seeking something on the smokier, oily and herbal side.
Goyo Garcia | Rich green vegetal notes in the mouth and a dry smoky finish
Don Macario Partida | Sweet, creamy, grassy and black licorice
Don Macario Partida | Tomatillo, cedar, starfruit, and rosemary
Maximiliano “Serafin” García | Fresh, vegetal, green and bright
Gregorio Hernandez | Earthy, robust scent, spicy & smoky
Alberto Ortiz | Molasses, brown sugar, green herbs & grapefruit peel
Armando Hernandez | Menthol, smoke, light citrus and earthiness
Eduardo Angeles | Very round and mellow with caramel notes
Romulo Parada | Smoked wood, dry grass and cafe espresso
The genetic grandparent of the famed Tobala agave. These are short and stocky with broad leaves and generally a little larger than tobala. They are found mostly growing wild in Michoacán and Guerrero. Certain regions call mezcal made from cupreata “Papalomé,” meaning butterfly. They lean towards earthy and a bit savory, along with the usual delicate, fruity and floral characteristics associated with mezcal.
Alvarado Jimenez | Funkiness of a dry-aged ribeye steak and peppermint
Luis Angeles Reyes | Maple syrup, banana, creamsicle and brown butter
Fernando Cruz | Strong with leather, slate, black olive & meatiness
Guadalupe Perez | Mature fruit aromas & herbal notes
Unknown | Fresh wood, seaweed, lemon juice & notes of tobacco
Don Anastacio | Recognizes great master mezcaleros over the age of 70
The “Pechuga” style is a very special style of mezcal intended to celebrate the harvest and other monumental events. The mezcal is steeped with fruits and spices then redistilled with a piece of meat, most commonly a poultry breast suspended in the still. As the vapor moves through the breast the flavors of the herbs and fruit become softened and the mezcal gains a rich, silky mouthfeel. Now we see people making pechugas with all sorts of meats and vegetables. These mezcales are rich with fruits and spices and sometimes even a little gamey. Delicious!
Florencio Sarmiento | Roasted root vegetables, minerality & umami
Fernando Cruz | Cured ham and reblochon cheese. Panettone cake & lychee
Don Lopez | Brown sugar, mole poblano & vanilla ice cream
Gregorio Luis | Wild rabbit is used in the third distillation
Alfonso Sanchez | Flavor of old forests and wild fruit trees
Graciela Angeles | Anise, mushrooms & raisins
The rare Agave Jabali is extremely hard to work with: it foams and expands during fermentation and distillation, which has led to some stills being damaged during distillation as the spirit has been known to burst out of the seams of the still. This agave has a distinctly wild attitude, and many of the Jabali mezcals that can be found in Oaxaca are still somewhat chaotic and unrefined. But with crazy and unpredictable fermentation comes abundant flavor! Creamy yet acidic, floral green melon.
Don Cruz | Sweet violets, tarragon and hints of sandalwood
Pedro Hernandez | Citrus and herbal notes
Romulo Parada | Mild cheesy, milky, lactose, caramel, earthy and clay
Romulo Parada | Tropical fruit, citrus and a hint of pepper
Alberto Martinez | Bubble gum, chamomile and lavender
Ensemble is a technique used by skilled mezcaleros that allows them to assemble different agave varieties roasting for one single batch. Like a painter, they can pick and choose through a variety of agaves to achieve the flavor profile they would like. Some argue that this style demonstrates what mezcal was like many many years previously when whichever agave was ripe was what was roasted and produced. They really run the gamut of flavors since there is no rule but extreme nuance is guaranteed. Blending occurs when the spirits are mixed postdistillation.
Luis Angeles Reyes • Espadin + Cupreata | Caramel squares and mahogany
Cesareo "Hero" Rodriguez • Barril + Cuishe + Espadin | Citrus and herbal notes
Javier Mateo • Espadin + Tobala | Light Smoke, Oatmeal cookie & butterscotch
Cuauthemoc Jacquez • Amole + Funkiana | Sweet, rich & dry
Victor Ramos • Espadin + Bicuixe | Caramel cream, vanilla and clay
Cosme Hernandez • Espadin + Tepeztate | Mango smoothie with some peat on the finish
Emanuel Ramos • Bicuixev + Madrecuixe + Verde | Nose is full of peanut & leather
Eduardo Angeles • Barril + Cuishe | Hand milled mezcal that is fermented in open air
Eduardo Angeles • Largo + Barril + Espadin | Herbal notes, smoke, and hints of fruit
Tio Rey • Barril + Coyote + Espadin | Charred cinnamon, pumpkin and chestnuts
Karwinskii agaves are almost Doctor Seuss-like with a short stalk that the agave piña and leaves grow on top of, almost resembling a small palm tree. The importance here is the stalk can also be roasted, fermented and distilled along with the piña. There are less sugars and thus less juice so this results in mezcals that are drier, more tannic, herbaceous and not quite as fruity and floral as others, though still plenty complex and delicious.
Atenogenes García | Round, mineral and sweet fruit flavors
Israel Vasquez | Flavors of beet and sweet potato along with minerality
Adrian Bautista | High minerality and sweet notes of anise and botanicals
Tio Conejo (Uncle Rabbit) | Savory with notes of minerality
Marcos Mendez | Notes of banana leaf, green papaya & fresh cut bamboo
Gonzalo Hernandez | Sweetness, citrus and a distinct minerality.
Gregorio Jarquin | High minerality mixed with vegetal and floral notes
Pablo Garcia | Winter pine, fresh green bananas, and lime peel
Enrique Jiménez | Vegetal, floral, leather & caramel
Adrian Bautista | Herbaceous & smokey
Margarito Cortes | Limited batch with only 237 litres in production
Felipe de Jesus | Lots of stone, salt and dry vanilla bean
Agapito Hernandez | Fresh agave plant mix with a cedar, woody aroma
Eduardo Angeles | Full-bodied with notes of tropical fruit and vanilla
Eduardo Angeles | high salinity, peppery, peanuts & coconut
Romulo Parada | White chocolate and ripe banana
Emigdio Jarquin | Earthy, creamy, peppery & pine
Most notably known for the production of tequila, Agave Tequilana is also distilled by mezcaleros with traditional mezcal processes. The result is a spirit that more accurately resembles what Tequilas used to taste like.
Jaime Bañuelos | Lightly floral with raspberry and papaya
Tequilana | Roasted peppers, acorn squash and honeycomb
Tepeztate has broad twisted leaves and can grow to be quite large and jurassic-like. They grow mainly at very high altitudes and take 12-15 years on average, and in some cases up to 25 years or more. These mezcals are generally quite floral and herbaceous flavors and can be a little funky and weird.
Honorato Molina | Grapefruit zest, orange flower and pine
Margarita Blas | Smoky, grilled cantaloupe, mango and raspberry
Don Cruz | Notes of candied fruit, cinnamon & honeysuckle
Ortega Family | Sweet cooked agave, sea salt & mineral
Don Goyo | Tepeztate can be found hanging from mountain cliffs
Pedro Hernandez | Licorice root, grilled pine cones, wood char & cedar
Pedro Hernandez | floral, herbal, light with a sweet aftertaste
Armando Hernandez | Sunflower seeds, peaches and wet dirt road
Armando Hernandez | Notes of Lemon heads, rauchbier and pine
Jorge Mendez | Spicy green peppers, chives & peat
Hermógenes Vasquez | Tropical fruits, clove, spice and white pepper
Gregorio Luis | Complex with flavors of chocolate and banana
Romulo Parada | Black pepper, nasturtium flower, jalapeño and bell pepper
Giants, up to 10 feet wide! Arroqueño is the genetic mother of the Espadín and can take upwards of 20 years to mature. Along with the typical tropical fruit notes, the mezcals can be earthy, funky and a touch herbaceous. Their abundance of sugars keeps all the flavors in balance, even at higher proofs. This species is found most commonly in Oaxaca and Puebla, but can be found hiding in other places.
Alvarado Jimenez | Cherry cheesecake, cinnamon and eucalyptus
Alberto Vasquez | Notes of minerals, dark chocolate, and wet clay
Ángel Cruz Robles | Clay, fruit, and wood
Florencio Sarmiento| Cantaloupe, baking chocolate & green beans
Alberto Vasquez | Buttercream, vanilla & savory earthiness.
Adrian Bautista | Fruity notes with hints of earth & herbs
Pedro Hernandez | herbal flavor notes with hints of light fruit tones
Armando Hernandez | Sweet flavors of cantaloupe and watermelon
Guadalupe Perez | Aromatic flavors of roasted chestnuts and dried fruit
Lorenzo Angeles | Bold bananas, caramel and chocolate
This agave plant is huge with leaves that are thick, dark green with a large point at the tip and strong spines on the edges. It takes about 7-10 years to grow and can be found in the highlands of Coahuila, Durango, and San Luis Potosi. These agaves are known for their unique green and funky flavors. Unlike most mezcal that we know as being cooked underground in earthen ovens, in San Luis Potosi, it is traditional to cook the agave in above ground clay ovens similar to tequila that make some of these spirits lack the traditional smoky notes of other mezcals, but for what they lack in smoke they make up for in vegetal, mineral, robust flavor.
Guadalupe Perez | Serrano-wrapped dates and pine needles
Pedro Hernandez | Cheez-Its, cotija cheese, sagebrush & menthol.
Raicilla is made in Western Jalisco. Raicilla can be made from many different types of agave that are scattered across the landscape. These varied agave species, along with great diversity in terroir, equipment and techniques, give Raicilla an amazing spectrum of flavor. The humid environment results in bacteria activity which affects the fermentation and can make Raicillas very funky and acidic. Raicilla can range from overripe papaya and green grass to blue cheese and brine. A real wild ride!
Ruben Fuentes • Maximiliana | Fruit, sweet spice & herbs
Gerardo Pena • Maximiliana | Elegant, subtle and incredibly complex
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