Drink Menu

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

Herradura Añejo, Bittermen's Hellfire Shrub, Chocolate Mole Bitters, Orange

Mexico 5.4% ABV

Liquid Mechanics / Lafayette, CO 7.0% ABV

WeldWerks / Greeley, CO 6.8% ABV

Odell's Brewing / Ft. Collins, CO 5.3% ABV

Melvin Brewing / Jackson, WY 5.0% ABV

Station 26 / Denver, CO 7.4% ABV

Gravity Brewing / Louisville, CO 9.8% ABV

Ireland

Holidaily Brewing Co. / Golden, CO 5.0% ABV

Spain 5.4% ABV

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.

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.

Minero from Santa Catarina Minas has a nose full of flower essence, vanilla and figs with a burnt honey flavor and a bit of lemon. Minero is deep and warm, sweet all the way to the finish. One hour beyond the village of Chichicapa and through a mountain pass, one arrives at Santa Catarina Minas. This pueblo has an arid semi-tropical microclimate and great water!

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.

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.

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

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.

This is an incredibly floral spirit, forward with spicy carnation and lilac balancing perfectly ripe, tropically sweet fruit. It has crisp citrus notes, yet is creamy, round and soft in the mouth, almost like a fresh queso de cabra (goat cheese), and finishes with a delightful finesse, remarkable complexity, and a memorable minerality.

Ron Cooper, Del Maguey Single Village Mezcal's founder, and Chef Jose Andres, and his team at ThinkFoodGroup, worked collaboratively to create Del Maguey Iberico, a unique mezcal made with Iberico de Bellota ham, the legendary ham made of free-range, acorn-fed, black-footed Iberico pigs from Spain. This expression of Del Maguey has a spicy floral nose of carnation, tropical aromatics of gardenia and jasmine, ripe pear, dark fig, notes of wet green hay and forest floor. It enters the mouth like a caramel, and is round, soft and gentle, full bodied, with a big middle palate.

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

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.

The original Del Maguey Mezcal!

The maguey Papalometl is named in Nahuatl for the butterfly (papalotl), Scientific name: agave Cupreata and looks like a giant Tobala. Distillation takes place in a stainless pot with a clay condensor and Carrizo (Mexican bamboo) tube. Earthy, dark and delicious. The nose is like sinking into a rich leather chair. A palate of leather, slate, a hint of black olive and meatiness. A medium long finish starting with slightly sweet notes of dark dried black cherries that gives way to an earthy, savory mushroom.

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.

Green Tea, Lemon Balm, Damiana, Oat Straw

Green Tea, Tulsi Basil, Hibiscus, Catnip