The fresh flavor of Mexican limes from Veracruz is instantly recognizable, with its distinct punch of tartness balanced by rich sweetness. Alma Limoncello is great for mixology and will brighten up any cocktail. The amount of sugar used is lower than traditional limoncello allowing for a better taste of limes and enables flexibility when used in cocktails.
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Diega Amarilla is a Mexican gin infused with lime rinds, lemon verbena and chamomile sourced from the Flor de la Paz Foundation who grow their product 100% free of agrochemicals and pesticides. It has a translucent, bright color and is designed to be an excellent mixer for various cocktails like Gin & Tonics and Martinis as well as new, innovative mixology. Diega Amarilla is strong on citrus notes from the lime while the herbs infusion achieve a sensation of freshness due to the presence of the aromatic properties of the juniper berries.
Diega Rosa is a Mexican gin that reflects its authenticity in its citrus and fruity note from the strawberry. It also is highlyaromatic yet soft due to the rose and lavender petal infusion. It has a delicate and bright color designed to be an excellent mixer for creative drinks. It has a fresh taste that highlights the aromatic characteristics of the juniper berry flavorings. Natural ingredients are sourced from the Flor de la Paz Foundation who grow their product 100% free of agrochemicals and pesticides.
Made in Mexico City from grain neutral spirits with juniper and a simple infusion of cempasúchitl (Mexican Marigold) and a tiny bit of chamomile. Cempasúchitl is a quintessential part of Mexican culture and plays a significant role in Mexican folklore. Blooming in the late fall, it is the flower that lights up the path between this and the “next world.” Thus, on “Dia de los Muertos”, all throughout Mexico, it is used to adorn altars and offerings to the dead.
Made with 100% Blue Weber agave with no additive and no diffuser by maestra tequilera Zandra Gomez de Santiago at Destiladora de Agave Azul SA de CV (NOM1424). Destiladora de Agave Azul is a woman-owned and woman-run distillery in the town of San Juanito de Escobedo in the valles of Jalisco about 45 minutes from the town of Tequila itself. El Güel Tequila was designed specifically by the maestra for Back Alley Imports and is certified by the Consejo Regulador del Tequila (CRT).
Production Steps
Harvest: 100% Blue Weber agave between 6-7 years of maturity
Cooking: Auto-clave for 10-12 hours
Milling: Tren de molino – line of mechanical crushers
Fermentation: Stainless steel vats for 24 to 48 hours
Distillation: Double-distilled
Resting: 2 months in stainless steel vats before bottling
El Güel Triple Sec is made in Mexico City with oranges from Alamo Temapache, Veracruz — the self-proclaimed “orange capital of of the world.” No artificial flavorings. El Güel Triple Sec honors the “colotero” — the day laborer who carries out the arduous task of gathering the oranges in the orchards in a weaved basket called a “colote.”
Base spirit: Grain neutral spirit
Orange Harvest: Álamo Temapache, Veracruz
Maceration: Bitter and sweet orange peels macerated separately
Distillation: Each maceration is redistilled
Resting: Rested for 8 weeks in oak barrels
Final Mixing: Macerations are sweetened with cane sugar and water to 40% AbV
Fresco77 is a contemporary Mexican “London Dry”-style gin produced in small batches with six carefully selected botanicals. Throughout the distillation process, Mexican prickly pear, cardamom, and fresh zest of grapefruit, orange and Colima lime are added. On the palate, Fresco77 offers a light start, with citrus and fruit notes, balanced by a touch of juniper and a slightly spicy finish, always accompanied by a remarkable Mexican flavor.
Destilado de Pulque, also historically referred to as Mezcal de Pulque, dates back to the early days of the Spanish colonial era and of distilled spirits in Mexico. Pulque is the pre-Colonial agave-based drink that is made by fermenting the agave sap (known in Mexico as aguamiel). There is not much historical writing on the early years of mezcal production or those of other agave spirits leaving some speculation and debate on the origins and possible earliest dates for destilados de pulque. Some claim it as an obvious precursor to mezcal as it would be logical for a creative and entrepreneurial alchemist to try to distill a fermented product with a high concentration of sugars such as pulque to see what the resultant spirit would be like. Others claim it came later as a way for producers to capitalize on pulque that is about to go over-ferment and go bad. Instead of throwing the product away, it would be returned to the haciendas pulqueras to be distilled and resold as destilado de pulque. One thing all agree on is that the destilados de pulque went into obscurity with the decline of pulque itself in the early 20th century due to the rise and popularity of beer along with the aftereffects of the Mexican Revolution.
Maleza bitters are created through an extended extraction period, infusing heirloom corn-based alcohol with hand-processed botanicals obtained directly from farmers throughout central and Southern Mexico. Botanicals for Maleza Bitters Cítricos Mexicanos include Yucatan lime, Persian lime, tangerine, lime leaf, cilantro seed, lemon verbena.
Maleza in Spanish means “undergrowth” reflecting Taller Astrafilia’s obsessive exploration of Mexico’s herbalist and culinary traditions to develop specialty products for cocktail making.
Maleza bitters are created through an extended extraction period, infusing heirloom corn-based alcohol with hand-processed botanicals obtained directly from farmers throughout central and Southern Mexico. Botanicals for Maleza Bitters Especias Mexicanas include cacao, tobacco leaf, allspice, cinnamon, clove, coffee, pasilla chile, and charred tortilla.
Maleza in Spanish means “undergrowth” reflecting Taller Astrafilia’s obsessive exploration of Mexico’s herbalist and culinary traditions to develop specialty products for cocktail making
Maleza bitters are created through an extended extraction period, infusing heirloom corn-based alcohol with hand-processed botanicals obtained directly from farmers throughout central and Southern Mexico. Botanicals for Maleza Bitters Flores Mexicanas include cempasúchitl (Mexican marigold), purple melissa, white melissa, sweet mace, lavender, grapefruit rind, damiana and sage.
Maleza in Spanish means “undergrowth” reflecting Taller Astrafilia’s obsessive exploration of Mexico’s herbalist and culinary traditions to develop specialty products for cocktail making.
Maleza bitters are created through an extended extraction period, infusing heirloom corn-based alcohol with hand-processed botanicals obtained directly from farmers throughout central and Southern Mexico. Botanicals for Maleza Bitters Hierbas Mexicanas include avocado leaf, hoja santa, pennyroyal, pápalo (summer cilantro), and bay leaf.
Maleza in Spanish means “undergrowth” reflecting Taller Astrafilia’s obsessive exploration of Mexico’s herbalist and culinary traditions to develop specialty products for cocktail making.
Warm spices pair with the deep richness of toasted seeds, such as peanuts and sesame complemented with corn kernels and cacao.
From the Nahuatl word tlalkakáwat (tlalli= earth + kakáwatl= cocoa), the peanut is a symbol of possibilities. It has ties to the underworld and death due to its peculiar process beneath the earth, but also a deep connection with fertility and growth. A nuanced balance typical of our peanut, sesame and pinole liqueur.
Maleza Licor de Cacahuate is full of familiar and comforting flavors that combine many of the charms of Mexican cuisine.
The aromas of wild, edible flowers (Mexican marigold, hops, and chamomile) blend nicely in this liqueur along with hints of citrus and spices.
Cempasúchitl comes from cempoalxóchitl, “twenty flowers” in Nahuatl. In Mexican folklore, the intense color of this aromatic flower helps guide the path of the souls that visit the altars during Day of the Dead, one of the most important festivities in that country. For this production, the cempasuchitl was harvested at the foot of Lake Pátzcuaro, in the hospitable town of Arúmbaro, in Michoacán.
Well known for its ornamental use, the flower has also been used since pre-Hispanic times for its medicinal properties to treat digestive problems, respiratory diseases, reduce fever and even relieve some dermatological problems. Its petals have subtle bitter flavors that complement the cluster of Maleza Licor de Cempasúchitl, a wildflower liqueur with accents of citrus and spices.
