LOS FUERTES
80 PLUS
These high-proof expressions are giving agave a little extra push, exposing the fructose hidden notes that can only be unveil at a higher proof. Our range of high-proof imports vary from the surprisingly smooth sipper, to some over-proof mixing monsters—and a few gems in between.
Our go-to Fuerte… DON FULANO 100-PROOF is profoundly aromatic; a tequila for the connoisseur and the epicurean. Inexplicably full of spice and flavor and yet, absolutely mellow with floral glimmers of jasmine and orange blossom; even coconut and tropical aromas are present.
This high-proof flavor profile brings a direct connection with the agave fields, with the terroir, with its patient organic fermentation and its masterful distillation in copper alembics. Full bodied and generous in its complexity, its finish is intense and prolonged
BACANORA PUNTAGAVE 90-PROOF is perhaps the purest artisanal spirit on the Planet: Wild Silvestre agave hearts are packed out by burro, taken from rich red soil pure spring-fed water; fire; wild yeasts and copper stills. That’s it. Nada mas. The high proof makes it most conducive to use as a finishing spirit, but the PUNTAGAVE BACANORA terroir comes through nonetheless. This belongs on the shelves of spirit aficionados and agave lovers alike.”
Tasting Notes: Distinctively floral with light notes of smoke, mid-palate hints of citrus, plus deeper traces of smoke. The strong acidity & high-proof makes exceptional cocktails.
PUNTAGAVE ARTISANAL TEQUILA - BLANCO & ANEJO 82-PROOF
PUNTAGAVE ARTISANAL Blanco is exeptionally aromatic this 82-proof Blanco expression stands alone. It carries a mild scent of under-cooked agave and citrus peel. Don’t be surprised if you even taste a bit of licorice among the sweet aroma. An engeniered process of to process the msto at the early stages of sugar formation. Perhaps giving away some sugar straction that its only posible by fully cooking the agave. The trade-off is a fresh crisp and super smooth profile.
PUNTAGAVE ARTISANAL ANEJO 82-PROOF There's a lot of agave upfront that's set off with caramel, sweet fruit, and a hint of cooked Agave. Puntagave Black edition Añejo does show its high-proof strength with some gentle heat, but it's keenly eclipsed by a round mix of spice, citrus and pepper that finishes long and lasting.
RAICILLA PUNTAGAVE 88-PROOF comes from two different tabernas and it is produced with Rhodacantha and Maximiliana Agaves. Raicilla made from Rhodacantha enjoys high acidity and distilled at a high 88_proof provides a big-bang profile that can be enjoyed straight-up “ay caramba” or scale up your cocktail.
Tasting Notes: Earthy above all, rain water, complex-minerals with notes of cedar and pine. great balance of smoke & agave. Its acidity makes it great for cocktails.
PUNTAGAVE ARTISANAL Mezcal is produced in the region of Yautepec Oaxaca where our fully mature Espadin agaves are cooked in a traditional earth pit for 3 days. We use the Tahona stone ancestral method to extract the juice from the cooked agave and naturally ferment each batch with our own proprietary yeast. Fermentation takes place on wooden open-tanks for 15 days.
The Artisanal line of Puntagave is bottled in a handmade ceramic decanter and our corks are made with the aged and cured corks we use in our barrels. Unlike glass bottles, the ceramic decanter allows the distilled spirit to evolve over time. The Ceramic homogenizes volatile particles and disperses into a fluid state smoothing and settling the tasting profile furthermore.
ARTISANAL 82-PROOF
PUNTAGAVE RUSTICO MEZCAL is produced in the town of Matatlan Oaxaca. Mezcal in general uses a more ancient form of distillation that has retained deep ties to indigenous cultures across the country, while tequila is made from one variety of agave. Mezcal’s allure is that it can be made from a wide range of varieties that, much like wine-grapes, look and taste unique and respond differently to environment.
Most traditional Mezcals are made from Agave Espadin like ours, although some mezcal producers blend agave varieties to create a distinct flavor.
Mezcal traditionally has a unique, smoky flavor that makes it fairly easy to distinguish from tequila. It also tends to taste sweeter, richer, and smoke-filled than tequila.
The biggest difference between tequila and mezcal is that when tequila is made, the agave head is baked mainly in autoclaves or in an above-ground oven. Mezcal producers, however, often follow the traditional method of using underground pits. A fire is started and burns for about 24 hours to heat the volcanic stones that line the pit. The agave heads are put into the pit and then covered with moist fiber that is left over from the fermentation process. A layer of agave leaves or woven palm leaves cover the fibers and the agave heads are left to cook two to three days.
RUSTICO 84-PROOF
BAKED UNDERGROUND- Sotol PUNTAGAVE 86-Proof is a connoisseur delight and one of Mexico´s best kept secrets. It is an extraordinarily pure spirit with its own denomination of origin, highly valued for its rich flavors. It is an organic agave, wild-harvested in the Chihuahuan Desert of Northern Mexico which takes 15 years to mature. Cooked underground in an earthen pit. No herbicides, no insecticides, no fertilizers.
Tasting Notes: Mown grass to the nose, toffee, black pepper spice, distinctive peppery snap, leather, tobacco. Fermented with champagne yeast. Concludes dry and earthy. Each bottle contains the distilled nectar of an estimated 15-year-old plant, providing the richest agave scent and flavor one can find in a Sotol.
Why You Want over-Proof in your bar
High-proof spirits offer benefits beyond bigger alcohol content: concentrated flavor, bolder character plus a recipe for one very strong—yet totally balanced—cocktail “The better high-proofs not necessarily posess the stongest bite. They’re shooting for the sweet spot of fiery but still drinkable.” Salud!!!
CHARANDA is an alcoholic spirit derived from sugarcane, similar to rum. Typically the beverage is associated with the central portion of the State of Michoacán in Mexico, particularly the Purépecha-populated areas in the vicinity of the prominently agricultural City of Uruapan. Named after a hill range in the area called 'Cerro de la Charanda' where the first distillery was built in the region. Charanda is a term in Purépecha language meaning 'red-colored soil'.
SIERRA NORTE MEXICAN WHISKEY FROM OAXACA
SIERRA NORTE WHISKY is produced from 85% Oaxacan; Black, Yellow & White Corn, and 15% malted barley, aged for 8 months in French oak casks. It’s Time to Pay Attention to Mexican Whiskey
