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.
Luma Vodka Mexicano was conceived in Tulúm crafted using sugarcane from Veracruz and cenote water from Yucatán. Cenotes are turquoise deep-water wells found throughout the Yucatán peninsula and served as sacred water sources for the Mayans for centuries. Their water is crystalline pure.
Combining sugarcane and cenote water creates a vodka unlike any other while highlighting the culture and history of Mexico’s Yucatán Peninsula. Luma Vodka Mexicano is so unique and pure that, unlike other vodkas, it doesn’t require any filtering.
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.
Refreshing and aromatic citrus fruits from Yucatán, such as lime and orange, are paired with the warmth of axiote (annatto seed), fresh ginger and a hint of habanero chili.
Axiote/Annatto, the gold of Mesoamerican cultures, is food and condiment; it is medicine and ritual. Indispensable in many dishes from southeastern Mexico, the aromatic seed is related to rites to Xipe Totec, a deity associated with the fertility of the earth and rain. This charming spice is used as a pigment and, among other things, has many medical properties. It has anti-inflammatory powers, reduces oxidation and aging of cells, and helps with vision problems, bones, respiratory system, acid reflux/gastritis, and burns — a true gem.
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.
The silky and delicate nature of pumpkin seeds (pepita), mixed with the most distinctive herbs of Mexican cuisine: epazote, hoja santa, avocado leaf, oregano and green pepper.
In the milpa (a traditional farming system and field used to grow crops in Mexico), pumpkin is a companion and protector of beans and corn, reducing the growth of other plants without competing for essential nutrients; Mexican cuisine has learned to take advantage of the different opportunities that each part of the plant presents, from flower to seed. Known to Mexican palates for dishes such as green mole, pipián and papadzul, pumpkin seeds have anti-inflammatory, antiseptic, diuretic and antioxidant properties. It also provides the most protein of the commonly edible seeds.
Type: Red
Type: Red
Varietal(s): 40% Cabernet Sauvignon, 35% Merlot, 20% Syrah, 5% Cabernet Franc
Characterized by a high aromatic complexity, it opens up with cherry, plum and dried fruit, evolving to notes of cocoa, vanilla, tobacco, smoke and leather. Full bodied, intense, round, and beautifully balanced, it gently reveals itself through layer upon layer of more flavors and aromas than one could have imagined when first opening the bottle.
Grilled, baked or sautéed beef, baked lamb, game dishes. Fatty fishes such as tuna or salmon, as well as aged cheeses. Mexican food: Barbeque (lamb barbacoa), cabrito or mutton, pork carnitas, strong moles, etc.
Type: Red
Type: Red
Varietal(s): 75% Nebbiolo, 15% Malbec, 10% Tempranillo
Highlights of sweet black cherry, raspberry, and floral hints of violet, with a finish of cacao and toast. An intense attack gives way to a well-balanced and crisp acidity, finishing with perfectly blended soft tannins.
Type: Red
Type: Red
Varietal(s): 75% Syrah, 25% Merlot
Spice notes fused with aromas of cherry, blackberry, cinnamon, and a toast finish. Wide attack that gives way to a mid-palate presence of acidity and freshness that integrates silky and well-structured tannins. Long finish with hints of licorice.
Type: Red
Type: Red
Varietal(s): 70% Grenache, 20% Syrah, 10% Carignan
Red wine with cherry and ruby hues, showing aromas of wild strawberry, raspberry and candied cherries, as well as fine aging notes of cinnamon, vanilla and dark chocolate. Medium-bodied, clean, balanced and polished with soft, chewy tannins and a persistent aftertaste. Easy to drink, consider it their most versatile wine.
Sautéed meats, chicken, duck or pork with fruity or light sauces, slightly spicy dishes, seared tuna. Pairs beautifully too with blue and hard aged cheeses. Mexican food: Light moles, chicken tacos, cecina (salt-cured meat), stuffed chillies (chile relleno) or ‘Chiles en Nogada’ (Stuffed chillies in walnut sauce).
Type: Red
Type: Red
Varietal(s): 50% Cabernet Sauvignon, 50% Grenache Noir
Of bright ruby red color. Aromas of red fruits like cherry and raspberry, vanillas and spice. Smooth with round palate and tannins with flavors of berries and wood toast.
Serve with fish on a griddle & red grill meats, Mexican dishes with moderate spices and light cheeses.
Type: Red
Type: Red
Varietal(s): 40% Malbec, 40% Marselan (a cross between Grenache and Cabernet Sauvignon), 20% Merlot
Warm notes of black fruits complemented by rasberry compot then give way to harmonious floral characterics with citrus accents of lychee that remain in the mouth. Finishes with mineral notes of graphite. Fresh in the mouth; impetuous and vibrant.
Harmonizes well with tuna tostadas with chipotle and beans, molletes with guacamole, Yucatecan food like cochinita pibil and the traditional tacos al pastor. Ideal for wine cocktailing and sangrias.
Type: Red
Type: Red
Varietal(s): 100% Grenache Noir
Of ruby red color. Aromas of red fruits like cherry and raspberry. Smooth with round palate and smooth tannins. Berries and white pepper flavors.
Serve with griddled fish, mildly spiced Mexican dishes and with mild cheeses.
Type: Red
Type: Red
Varietal(s): 40% Tempranillo, 40% Syrah , 5% Nebbiolo, 5% Merlot, 5% Malbec and 5% Cabernet Franc
A wine with an intense cherry color and violet hues. Of great aromatic potency. Aromas of black plums, red cherry, blueberry; spices like cinammon, clover, black pepper all on a mint background, cacao, tobacco, cedar y regaliz rojo. Very balanced on the palate, of a solid structure of firm tannins and fresh acidity. A warm, long finish with a retrogusto that reinforces all the tastes on the nose.
Ideal with dishes of medium to high intensity of flavors. The combination of fresh fruit, mature tannins, medium palate, refreshing and long acidity give it a large spectrum of options.
Type: Red
Type: Red
Varietal(s): 80% Cabernet Sauvignon, 10% Merlot, 5% Syrah, 5% Cabernet Franc
Notes of well-structured and mature redcurrant, white pepper, and truffles fused with exotic hues of mocha, oak, and olives. Fine and persistent attack, gamey, mature and silky, with a fresh acidity
Type: Red
Type: Red
Varietal(s): 70% Zinfandel, 20% Merlot, 10% Petite Sirah
A young, light and very aromatic red summer wine with gorgeous and intense fruity notes of raspberry, cherry, wild strawberry and hibiscus flowers, as well as slight aging notes of vanilla and milk chocolate. The palate is clean and light with a vibrant acidity and silky, soft tannins. The right choice when you’re looking for a wine that won’t overpower the food on the table.
Beautiful with entrees, raw or sautéed vegetables, paella, pizzas, pastas with tomato sauces, grilled or roasted chicken, even deserts.. Mexican food: Cochinita pibil, chicken or beef Milanese, minced beef stews (picadillo), deserts. We recommend serving it cold.
Type: White
Type: White
Varietal(s): Chenin Blanc 50%, Sauvignon Blanc 42%, Muscatel 8%
A very aromatic dry white wine, of pale yellow-green color, with marked aromas of white flowers, citrus and tropical fruits, honey and fresh grass. Lively in the mouth, very fresh and well-balanced, with a vibrant acidity that makes it remarkably easy to drink and pair.
Ideal as a light apéritif wine, it also blends great with salads and seafood such as oysters, mussels cooked in white wine, ceviches and tiraditos, sushi and sashimi and grilled or sautéed fish.
Type: Sparkling
Type: Sparkling
Varietal(s): 60% Pinot Noir, 40% Chardonnay
Transparent, clear and bright sparkling wine with a straw yellow hue and greenish flashes. Persistent medium-sized trail of fine beads that form a lavish “cordon de mousse” on the wine surface.
Elegant and fairly expressive; fruit-driven, with highlights of pears, green apples and citrus.
Dry and fresh with an ample attack; highlights of lees during the aftertaste; elegant “perlage” with a medium attack.
Type: Sparkling
Type: Sparkling
Varietal(s): 50% Macabeu, 50% Xarel-lo
Clear, radiant and crystalline sparkler; straw yellow hue with greenish reflections. Fine stream of pearl bubbles that form a “cordon de mousse”.
Fairly effusive, fruit-forward and leesy (the latter due to the second fermentation).
Ample attack, long-lasting finish; bone-dry and lively; delicate and subtle pearls
Type: Red
Type: Red
Varietal(s): 100% Malbec
Red ruby hue with cherry tinges, bright and crystalline, light viscosity.
Effusive and fruit-forward, packed with red fruit notes, such as strawberries, plums, cherries.
Light and fresh attack, dry; the acidity is perfectly balanced with smooth and silky tannins.
Type: Rosé
Type: Rosé
Varietal(s): 85% Malbec, 15% Cabernet Sauvignon
Strawberry red hue with silver reflections, bright and clear, with good viscosity.
Fairly effusive, with a fruity character; namely, red fruit and flowers such as strawberries, cherries, cranberries and hibiscus.
Dry and crisp, light attack with subtle tannins; fruity aftertaste, with a pleasant and harmonious finish.
Type: White
Type: White
Varietal(s): 100% Sauvignon Blanc
Hay-like yellowish color with green sparks. Brilliant, clean, possessing a good apparent density.
Expressive, with aromas of chamomile, newly cut grass, citrus, a subtle hint of green pepper and a buttery note derived from the oak.
Ample attack, dry and good acidity; the palate confirms the integration of herbaceous notes, a buttery mouth-feel and oak notes.
Type: Red
Type: Red
Varietal(s): 100% Tempranillo
Bright garnet red color with ruby hues, good density.
Fruity and floral aromatic intensity thus evoking the aromas of red fruits, plums, tobacco, red flowers and cherries denoting notes of vanilla and coconut.
Elegant wine, lively acidity characteristic of the region, ending in a velvety and smooth tannin aftertaste.
Type: White
Type: White
Varietal(s): 50% Macabeu, 40% Chardonnay, 10% Muscat
Pale yellow hue with transparent flashes, clear and bright, medium viscosity.
Medium-high aromatic intensity; fruit-forward, with highlights of peaches, pears, lychee and white flowers (e.g., roses).
Light attack, dry and moderate acidity, with a harmonious aftertaste and noticeable hints of fruits and citrus.
Type: White
Type: White
Varietal(s): 100% Semillion
Type: Red
Type: Red
Varietal(s): 80% Tempranillio, 20% Cabernet Sauvignon
Intense shades of cherry with violet hues tell us of its youth, and subtle aromas of sweet pepper mixed with fresh red fruit, are complemented by hints of toasted vanilla developed during aging.
This wine pairs well with lean meats, grilled steaks, and aged cheeses.
Mérida, Yucatán
Mérida, Yucatán
