Showing 1–12 of 20 results
Fortaleza still strength
For years, the only way to sample this was to visit the distillery in Tequila, Jalisco. Until now. Double distilled in copper pot stills to 46% ABV, blanco in its purest form. Aromas of fruit, baked fully-ripened agave, green olive, and earth are invitingly present. Slightly brighter and a touch more rustic than the regular blanco, the accents of butter, olive, earth, black pepper, and vegetal qualities in the flavor are enhanced, because it comes straight from the still, without adding water for bottling.
Koch Ancestral (olla de barro)
Koch en Olla de Barra is made with agave Espadín. The difference between this mezcal and Koch’s other Espadín is the cooking and distillation method, where this mezcal is distilled in small clay pots. This mezcal is made by Alberto Vasquez in Sola de Vega. It has sweet, fruity tones with a slight taste of coconut, followed by tones of herbs and spices. Another edition bottled by Koch is produced by mezcal Israel Palestino in Jayacatlán, Oaxaca.
Koch arroqueño
Koch Arroqueño is made with wild maguey Arroqueño (agave Americana). Typically, this agave can take up to 20 years to mature, before it is pit roasted in a traditional fashion. Given the length of time needed to grow this elegant agave, sustainability of Arroqueno has become a big issue. The Koch Arroqueño is made by Adrian Bautista in Rio de Ejutla, Oaxaca.
This mezcal has high fruity notes with hints of earth and herbs, clay, and smoke.
Carlos Moreno's family has been linked to mezcal since the beginning of the 20th century. In 2009, Carlos resumed the family tradition and teamed up with 5th generation maestro mezcalero Pedro Hernandez to create Koch El Mezcal de Oaxaca, with the goal of preserving and promoting mezcal culture. After 10 years of business, they've now integrated more than 15 communities and 50 producing families into their collective. Each batch will vary, so check your bottle for details.
Koval Bourbon
KOVAL Distillery’s organic, single barrel bourbon has the requisite mash bill of at least 51% corn, but instead of the usual rye or wheat supplement, they have included one of the main cereals of Asia and Africa. Millet is a gluten-free ancient sustenance grain, and like corn, has a history of working in the spirits industry, albeit in Nepal, where it has long been celebrated as a libation of choice. Tucked away in a charred new American oak barrel to age, millet and corn learn to complement each other, neither taking the lead.
Michter’s Bourbon
Hailing from Louisville, Kentucky, Michter’s is one of the oldest distilleries in the States. Their Master Distiller, Willie Pratt, has been in and around the Whiskey industry for over forty years, he is lovingly referred to as Dr. No as he will never allow any casks to be released or bottled until they are just right, meaning these Bourbons are typically aged longer than other producers would otherwise age theirs.
Produced in very small batches, typically twenty-four barrels or fewer per batch and aged for around eight years, Michter's US*1 really is a great Bourbon. Teasing with caramel, vanilla and dried fruit notes, this is a very pleasant drink to both spend time with and to enjoy through the night.
Paranubes
A great spirit is a pure and undisturbed representation of raw material, capturing not just the flavor, but a sense of its place of origin. Paranubes Rum is made by wild fermenting the fresh pressed juice of sugarcane grown without pesticide or fertilizer in the rich soil of master distiller Jose Luis Carrera’s farm. Distilled to proof with no additives, this rum - or aguardiente de caña as it's known regionally, is exactly what you would find lost in the cloud forest of the Sierra Mazateca mountains of Oaxaca, Mexico.
Corajito Café con Licor clásico
Xila Licor de Agave
Xila (pronounced SHila) — meaning “woman” in Zapotec — is a unique recipe perfected by Mexican women, in a distillery run by strong, powerful women.
A unique agave Liquor made with Mezcal Espadín, defined by 7 notes : Ancho Chile, Hibiscus, caramelized pineapple, cinnamon, lavender, clove, and black pepper.
It is infused for 7 days, rested for 7 days and filtered for 7 days, using an espadín that takes 7 years to grow to full maturity.
Perfect neat, over ice, or in a cocktail, with only 20 % ABV.
Xila has twice less sugar than another regular liqueur.
Available for delivery or pick-up at Edgar's Flavors. Pick-up date and time are arranged by email after purchase.
