Cultured Spirits. We are committed to delivering outstanding spirits from across Latin America to our customers in the US. Join us for a drink and celebrate flavor, stories, and community in every bottle.  ​  Inspired by the natural resource stewardship system in San Juan del Río, Oaxaca, we are a 1 % for the Planet member. One percent of our annual sales support environmental initiatives in the US & Latin America.
Mezcal_ Pluma Negra

Guerra Seca

Meet the Maker

Produced with wild sotol plants by third-generation Maestro Sotolero Edmundo Juarez on his apple orchard in the foothills of the 2,000 person town of Bachiniva, Chihuahua. 

Edmundo is a renaissance man. He runs the family farm, distills inventive spirits, and is a professor of food and agricultural science at the Research Center in Food & Development (Centro de Investigación enAlimentación y Desarrollo). He doesn't always drink beer, but when he does, it's with Guerra Seca Sotol.

Pluma Negra TEPEZTATE

Taste Our Featured Mezcal: Pluma Negra

Harvested after 25 to 35 years from communal land in Oaxaca. These unruly Wild Agaves are behemoths with piñas able to grow over 300 lbs.

The complex and long lasting notes of this mezcal are best enjoyed neat. Pairs well with roasted chicken, seared duck, and lean meats.

Harvested after 8 to 12 years from communal land in Oaxaca. These small, flower-shapped Wild Agaves

yield only 50 lb piñas, requiring more plants and care than other varietals. 

 

Fresh, savory, and sweet across each sip. Enjoy slowly& neat. Pairs well with strong cheese, lamb, and beef.      

They grow up so quick - 7 to 10 years

These pinas grow to over 200 lbs.

Tree fruits, nuts, and a subtle smokey flavor come through. Enjoy neat, over ice, or in a cocktail with tangy sweet pineapple juice, zingy citrus fruits, or crisp and clean cucumber.

The same agave, and process as the Espadín 40, at a higher proof. Feel the heat without the burn on this crafted and balanced expression.

Tangy and Salty flavors combine - enjoy neat, next to the Espadín 40, to truly appreciate the complexities of mezcal.. Great with lightly smoked fish.

Guerra Seca

Explore Sotol Ancestral

After the first distillation in a stainless steel alembic pot still, Edmundo lines the same still with clay and rests the distillate in that clay-lined pot for 2 weeks.

 

Keeping the clay in the still, Edmundo then runs the still a second time, producing a sotol closer in taste to the way sotol was enjoyed for hundreds of years using fragile clay pot stills.

The mineral-rich distillation runoff is filtered and applied to soil near growing sotol plants to increase future yields and reduce waste.

IMG_5176.jpg
Pluma Negra TOBALÁ
cultured spirits contact us. ​Your Premium International Spirit Supplier We are committed to delivering outstanding spirits from across Latin America to our customers in the US. Join us for a drink and celebrate flavor, stories, and community in every bottle.  ​  Inspired by the natural resource stewardship system in San Juan del Río, Oaxaca, we are a 1 % for the Planet member. One percent of our annual sales support environmental initiatives in the US & Latin America.

Connect With Us

Thanks for your message!