Drink Menu

Tomato Juice, Chile De Arbol, Lemon and Lime Zest, Spicy Rim

Stiggins Pineapple Rum, Sour Apple Liquor, Pineapple Juice, Fresh Lime Juice, topped off with a splash of soda water.

Post Brewing Company / Lafayette, CO 5% ABV

Mexico 5.4% ABV

Liquid Mechanics / Lafayette, CO 7.0% ABV

WeldWerks / Greeley, CO 6.8% ABV

Mexico 4.5% ABV

Resolute Brewing / Centennial, CO 4.8% ABV

Station 26 / Denver, CO 7.4% ABV

Stem Cider / Lafayette, CO 4.3% ABV

Ireland

Spain 5.4% ABV

Del Maguey is a collection of twelve villages in Oaxaca. The common word for agave in Oaxaca is "maguey." Del Maguey Azul is made from 100% blue agave harvested 7 years after planting. The agave is earth-roasted over hot stones in a conical pit for 3 to 8 days. Crushed using a horse-powered stone mill, it is then naturally fermented in wooden vats for 14 to 30 days and twice distilled in a 350L copper still.Spicy, fruity and smoky nose with a high note of citrus. It is creamy, smooth and warming to the palate with a clean finish.

Comprised of 90% Espadín and 10% Barril agaves, this mezcal is delightfully mild, floral and fruity (pineapple, banana). Banhez Ensemble is perfect for first-time mezcal tasters

Nuestra Soledad is mezcal from Ejutla, in the south of the Valles Centrales region, is made from espadín agave. The agaves are roasted with mesquite and oak in pit ovens, fermented in open air, and distilled twice in copper alembics. Notes of tropical fruit, strawberry, slate, and strong alcohol.

Comprised of 100% Tepeztate agave (which can take up to 25 years to mature), this rare bottling of this unique agave species yields a flavor rich in smoke and terroir driven earthiness, with a green pepper vegetal nose, soft green apple fruitiness, and notes of citrus zest.

Banhez Pechuga ("breast") is comprised of 100% Espadín mezcal redistilled with indigenous seasonal fruits and raw turkey breast hung over a copper still, imparting deliciously balanced flavors and complexity in the alcohol's vapors before condensation takes place. Pechuga has been consumed across Oaxaca on special occasions for centuries.

100% agave espadin mezcal. Toasted corn (elote) is added to the spirit after its second distillation. After days of infusion, the roasted corn is separated and the mezcal is distilled for a third and final time. Vago Elote has a nose full of smoky toasted corn and dry river stones. The body is sweet with wood tones and layers of honeycomb, green tropical fruit, and smoke. It has a prolonged finish loaded with mint and papaya.

The wild tobalá (aka "the king of mezcal") harvested in the highlands of Oaxaca. This rare agave is harvested at a minimum of 12 years of maturation. The nose is sweet and floral, with a distinctive herbaceousness that is one of the tobalá's signatures. The palate offers notes of mango and pineapple, grass, as well as cinnamon and allspice. The creamy finish is smooth and lengthy, with more tropical fruit, herbal notes and hints of caramel and cloves.

Banhez Arroqueño is comprised of 100% arroqueño agave, an enormous species taking up to 25 years to reach full maturity and found only in rural regions of Oaxaca. This delightful mezcal is earthy and dark, with subtle smoke and underlying sweetness.

Produced in limited quantities , Banhez Cuishe is an incredibly easy sipping mezcal with all the tropical fruitiness, acidic dryness, and herbaceous notes.