Salsita

Founded in 1904 at the entrance of the Tequila Road in El Arenal, this long-established distillery is family-run by the Rosales family. Cascahuín means 'hill of light' in the indigenous Nahuatl language. It gained attention when Tetsuo Keida, who was active in a tequila bar in Roppongi, participated in its production as the first Japanese tequila craftsman. The high-quality sweetness derived from agave, which is carefully steamed for three days, along with the refreshing aroma of green grass and pepper, inherits the tradition of good old tequila. While many manufacturers are advancing efficiency, they go in the opposite direction by incorporating traditional methods such as Taona (a rotating stone mill) and Tatemado (a kiln made by digging a hole underground) to deliver a more robust-tasting tequila.

A scent reminiscent of blue grass, the natural sweetness of agave, a peppery finish, and the good old tequila.

Aged for 6 to 7 months in American oak barrels. Gentle barrel aroma, flavors of vanilla and honey.

Aged for 14 to 16 months in American oak barrels. Aromas of orange peel and dried fruits, rich barrel notes, and a long finish.

Traditional Taona involves pressing and fermenting with fibers, bringing out the delicate flavor of agave. It has aromas of green olives and cheese, followed by the sweetness of well-cooked agave and a faintly spicy finish.

A strong blanco typical of Cazcahuín, made by slowly fermenting and distilling with agave fibers, adjusted to 48 degrees.

A 100th anniversary commemorative bottle that thoroughly brings out the potential of agave using a traditional method of steaming in an underground oven and pressing with a tahona. It has a natural sweetness with a hint of smoky and oily flavors.

After aging in oak barrels for 4 years, it is further rested in old wooden stable containers for another 4 years. The aroma features dried fruits, cherries, and nuts, while the flavor highlights the natural sweetness of agave, cinnamon, brown sugar, and vanilla, with a long and pleasant finish. ・30ml・45ml

A high-proof special version with an alcohol content of 53 degrees, blended with one-third each of three different fermentation tanks made of wood, cement, and stainless steel. It features the concentrated sweetness of fully ripe agave, with aromas of mint and citrus, an oily and thick mouthfeel, and a flavor that has a solid umami alongside fruitiness. ・30ml…1,900 yen ・45ml…2,800 yen

A limited edition commemorating the 70th birthday of President Salvador Rosales Torres. It is crafted by blending three types of Blanco (Blanco, Taona, Plata) from Cascahuín in equal proportions and aging them in white oak barrels for 190 days. With an alcohol content of 45 degrees, it has a pleasantly high proof, featuring a strong agave aroma with elegant vanilla, and flavors of cinnamon, orange peel, and a hint of pepper. • 30ml…1,900 yen • 45ml…2,800 yen

Founded in 1873, Fortaleza is one of the premier tequila brands. In 1976, the third generation Don Francisco sold the company to a Spanish brandy maker. Later, the fifth generation, Guillermo Sauza, wanted to create tequila like his grandfathers used to make. He established the brand in 2005 by renovating the old Fortaleza distillery, which had long been used as a museum, located overlooking the town of tequila. Using fully ripe agave from their own farm, they steam-cook it for 30 hours in a 100-year-old brick oven. The juice is extracted using traditional tahona, and fermentation is done in wooden fermentation tanks instead of stainless steel. The distillation is carried out in small copper stills, adhering strictly to traditional methods to create exquisite tequila.

Citrus, botanical aromas, the natural sweetness of agave slowly roasted in an old brick oven, an oily texture, and a crisp peppery accent.

Aged for 6 months in American oak barrels. Aromas of vanilla and caramel, with ripe agave from our own farm that also has a dry and spicy accent typical of the Valle de Tequila region amidst its sweetness.

Aged for 18 months in American oak barrels. Although the aging period is long, the use of used barrels means the barrel aroma is not too strong, creating a perfect balance with the agave. Notes of dried fruits, floral aromas, and citrus. Flavors of nuts and vanilla.

A pure tequila bottled straight from the still without any dilution. It features rich aromas of agave and green olives, with flavors of butter, botanicals, minerals, and pepper, along with a long finish.

A legendary man, Don Julio Gonzalez, who started working in an agave field at the age of just 10 to support his family and established his own distillery, 'Primavera', at the age of 17. This tequila, named after him, is synonymous with premium tequila. It is made from agave rich in sugars, carefully grown in the mineral-rich red soil of the Los Altos region, and its rich flavor and smoothness come from being aged for 8 months in used American oak barrels for Reposado and 18 months for Añejo.

Fresh agave and citrus aromas, soft honey flavors, with a crisp finish.

Aged for 8 months in American oak barrels. Aromas of vanilla and butterscotch, a balanced taste of oak and agave, medium body, and a pleasant finish with a hint of pepper.

Aged for 18 months in American oak barrels. Aromas of oak, vanilla, and caramel, with the natural sweetness of agave and smooth flavors of nuts and oak, followed by a toasted barrel's savory finish.

A premium tequila named after the year the distillery was founded by founder Don Julio Gonzalez at the age of 17. Aged for 30 months in American oak barrels. Aromas of butterscotch and caramel, with an oily, sweet, and smooth flavor of cinnamon and vanilla.

Tequila that began in 2003 at a distillery in the suburbs of Arandas, established by one of the largest agave growers in the Los Altos region, founded in 1982 by Ignacio Hernández Gutiérrez. Nacho is Ignacio's nickname. This tequila, crafted with a commitment to 100% natural ingredients to highlight the unique characteristics of their proud agave, is a remarkable product with the fruity essence typical of the highlands and rich herbal aromas. This Extra Premium version undergoes longer cooking and fermentation times than the regular one, and features a higher cut of heads and tails, making it a luxury line.

Aroma of lemongrass and grapefruit, natural sweetness of fully ripe agave, and a hint of spiciness

Aged for 10 months in new American oak barrels. Sweet aromas of vanilla and chocolate, with a crisp oak and almond flavor from well-heated agave.

Aged for 20 months in new American oak barrels. Aromas of cinnamon and dried fruits, with flavors of vanilla, maple, and a hint of pepper, complemented by the sweetness of agave and a touch of spiciness for a pleasant finish.

The Camarena family, a prestigious lineage that has been involved in tequila production for generations in the Los Altos region. In 1937, Don Felipe revived the family business, which had been interrupted by the chaos of the Mexican Revolution and the subsequent Cristero War, by restoring a dilapidated distillery and naming it La Altena (the highlands: the women of Los Altos). The tequila he introduced to the world is Tapatio (a man from Jalisco). The unique production method, which involves juicing fully ripe agave using a tahona and shredder, naturally fermenting with the bagasse, and minimizing water addition after slow distillation, creates the rich flavor characteristic of the Camarena style.

A refreshing aroma of pear and citrus, with rich flavors of ripe agave and the minerals of natural spring water bubbling nearby, leading to a spicy finish of pepper.

Aged for 4 to 6 months in bourbon barrels. Smooth flavors of vanilla, oak aroma, slowly heated agave, caramel, and nuts.

Aged for 18 months in bourbon barrels. The aroma features a hint of burnt barrel scent with a subtle fragrance of orange peel, balanced flavors of the natural sweetness of fully ripe agave and spicy oak, and a soft, silky finish.

Aged for 4 years in new American oak barrels that have been charred. Full-bodied with aromas of maple, caramel, and apple, as well as notes of chocolate, vanilla, and brown sugar, resulting in a deep and long finish.

G4 (Generacion 4, meaning 4th generation) combines the traditional tequila-making techniques of the prestigious Camarena family, spanning four generations, with innovative methods to produce exquisite tequila that maximizes the benefits of the rich natural environment of Los Altos. The fully ripe agave from their own farm is steamed for 24 hours in a traditional oven, then juiced using a unique device called Felipe Stein, developed by the head Felipe, which improves the tahona process. Fermentation is done with natural yeast from the distillery, and throughout all processes, both spring water and rainwater are used, resulting in a more natural and profound flavor.

Aroma of fully ripe agave and blue grass, slightly oily and smooth, with a hint of pepper and the natural sweetness of agave, pleasantly long finish.

Fermented in wooden barrels, with an alcohol content of 45 degrees, which is slightly high. Aromas of roasted agave and minerals, with a buttery smoothness and a hint of spiciness, offering a complex flavor that is unexpected for a blanco.

High proof with an alcohol content of 54 degrees. The heated agave and strong mineral characteristics, which are features of this distillery, are prominently expressed. It has a natural sweetness, with aromas of citrus, cinnamon, pepper, and anise, yet despite the high alcohol content, there is no burning sensation.

Aged for over 6 months in Tennessee whiskey barrels. A light agave aroma, flavors of caramel-like sweetness with a hint of spiciness, and a subtly oaky scent create a well-balanced finish.

Tequila produced at the Pandillo distillery, the same as G4. While G4 uses spring water and rainwater, this one uses only well water drawn from deep underground layers. The groundwater, slowly filtered by the iron-rich highland soil, imparts a unique minerality.

A brand founded in 2009 by French biologist Sophie Decopeck, who was captivated by Mexican culture and tequila. Her commitment is to heat fully ripe agave from Los Altos, which has a high sugar content, using low-pressure autoclaves for twice the usual time, bringing out the natural sweetness and complex flavors of the agave.

Fresh agave and citrus aromas, soft honey flavors, with a crisp finish.

Aged for 8 months in used bourbon barrels. The sweetness of fully ripe agave combined with spicy aromas from the barrel, and flavors of caramel and fig.

Aged for 16 months in used bourbon barrels. Aromas of vanilla, pepper, and a hint of smokiness, with a slightly oily mouthfeel and flavors of dark chocolate and black pepper.

A special tequila made exclusively from the 'Criollo' variety of blue agave, which ripens fully while still small and possesses a strong aroma and high sugar content. To enhance its unique character, it is bottled at a high proof of 49.3 degrees. It features sweet floral notes, cinnamon, mint aromas, rich agave, vegetal, and pepper flavors, with a long and pleasant finish.

Produced in Tamaulipas, in the northeastern part of Mexico, far from the center of tequila production in Jalisco. The name honors the warriors who fought against foreign interference known as Chinaco. It reflects the unique character of agave grown in the hilly areas of the Eastern Sierra Madre mountain range. It has a rich aroma reminiscent of flowers blooming in the desert, with a pleasant fresh citrus flavor.

A prestigious brand with a long history of over 150 years since establishing its first distillery in the Los Altos region of Jalisco. The aromatic tequila, crafted through a process known as 'Smooth Selection' by the founder, has consistently received high acclaim throughout the ages.

Unlike most tequilas, which are produced in Jalisco, this one is made in the neighboring state of Guanajuato. It boasts a superb balance of the elegant sweetness of agave and wood aged for four months in custom large barrels, making it a highly popular product in Mexico. The label of Coralejo features the signature of Father Miguel Hidalgo, the father of Mexican independence, due to his connection to the farm that preceded this distillery.

The oldest and largest distillery of tequila, the Cuervo family began to release to the world this precious tequila, which had been stored in special barrels in their underground cellar for close family and friends, as a commemoration of their 200th anniversary in 1995. It can truly be said to be the masterpiece of the Cuervo company. Produced in small quantities each year, the decorative box, which is created by a different up-and-coming artist each year, has become a collector's item among enthusiasts.

Delrubes was established in Guadalajara in 2012 with the concept of 'Traveling through Mexico with Mezcal.' They create unique mezcal using local agave (maguey) from various regions of Mexico.

From the mezcal capital, Santiago Matatlán. Fermented with pulque, it has a balanced body with lactic and floral aromas, a hint of sweet honey, and spiciness, with a smoky finish.

A species of Cuprieta that grows wild in the basin of the Balsas River in the Midwest. It has the aroma of tropical fruits with the natural sweetness of agave. It uses a Philippine-style distiller, which is common in the central west coast.

A wild Salmianna species distributed in the high limestone soils of central Mexico. There is no smokiness as it is heated in a ground oven. Aromas of herbs and green grass lead to a rich agave flavor with a crisp finish.

Mezcal made from blue agave in the southern part of Zacatecas, not far from the tequila-producing region of Jalisco. It has a fresh aroma of blue grass and a strong flavor of agave that has been slowly roasted underground, with a subtly smoky and pleasant finish.

An agave native to Durango state, Duranghensis, locally known as Seniso. It has a fruity aroma with rich mineral flavors, hints of tea, and a slightly smoky finish.

Distilled using wild maguey 'Penca Ancha' from the northeastern region of Guerrero, known as 'Tierra Caliente', in a Philippine-style distiller made from hollowed tree trunks. Aromas of cream cheese and honey, flavors of chocolate and melon, sweet with a slightly bitter finish.

Real Matlatl is a distillery located at the entrance of Santiago Matatlán village in Oaxaca, the capital of mezcal. It produces high-quality mezcal using traditional methods, utilizing not only homegrown espadín but also various wild species of agave.

Fruity aroma, citrus flavor, smoky finish

Fresh aroma of green grass, flavor of orange candy, long and pleasant finish

Aroma of fruit and lactic acid with sweetness, acidity, a hint of spiciness, and a wild flavor

Sweet citrus aroma, orange and black tea flavor, long aftertaste

Plant aroma, earthy and strong taste, dry with a crisp finish

A dry sensation with aromas of licorice and mint, feeling of pepper and anise, with a faintly smoky and bitter finish.

An original mezcal by the Los Danzantes group, which operates fine dining in Coyoacán, Mexico City, and in the Centro of Oaxaca. They produce the highest quality mezcal at their distillery in Matatlán, combining traditional techniques with a scientific approach.

Made with Espadin cultivated in the Central Valley and Northern Mountain region. Fresh agave aroma, flavors of lemongrass and juniper berries, with a faintly smoky finish.

A blend of tequilas aged for 9 months each in French oak and American oak at a ratio of 2 to 1. Aromas of vanilla and smoked wood, flavors of oak and mild agave, with a sweet, smoky finish.

The mezcal production started by Don Mateo Vieira, who moved from Guanajuato to Michoacán in 1840, is now carried on by the fifth generation, Emilio. This mezcal is characterized by its rich flavor, created by the abundant nature of the Michoacán mountainous region, surrounded by forests and rivers, and featuring volcanic soil.

A representative agave from Michoacán. Aromas of grapefruit, flavors of roasted agave and honey.

A land-specific wild species that takes 15 years to fully mature. Aromas of tropical fruits, ripe agave, and mint flavors.

Mansosaurayo is a species native to the Sauayo region of Americana Agave. It has floral aromas, mineral notes, and woody flavors.

A brand founded in 2010 by Iván Saldanha from Guadalajara, who studied biology and obtained a PhD in agave research in the UK, and learned about the spirits business at Pernod Ricard. He collaborates with trusted producers from Oaxaca and Puebla, adding his own interpretation of agave to traditional methods to create sustainable, high-quality mezcal without using wild agave.

Distilled by the fifth-generation mezcalero, Abel López, in the mezcal capital, Matatlán. Aromas of wet earth and blue grass, with flavors of ripe agave, citrus, and honey.

Distilled in Puebla using Tobala from the Alva family, who have been organically cultivating agave in Puebla for over 15 years. Aromas of lemon, pear, and cheese, with flavors of dried fruit and nuts.

A major variety in Puebla, blended mainly with Papalote, Espadín, and Tobalá. The flavor has a perfect balance of aromas of ripe papaya and pineapple, with a solid umami and the sweetness and fruitiness of agave.

A celebratory drink from Oaxaca made with turkey breast, local fruits, and aromatic spices, also known as 'Christmas Mezcal.' It features notes of orange peel, brown sugar, tropical fruits, maple, and nutmeg.

Raicilla is a handmade agave spirit that has been produced in the mountainous coastal region of western Jalisco since the 17th century. It is made from a different type of agave than tequila, which is also produced in the same state, and its production method is traditional, unlike the modernized methods used for tequila. OUR RAICILLAS

Bonete produces a different type of rice liquor made using traditional methods that have been passed down through generations in the mountainous region of the Sierra Madre Occidental and the coastal area facing the Pacific Ocean.

A mix of Amariyo and Chico Aguillar, steamed in an underground oven, fermented outdoors with natural yeast, and distilled twice using a Filipino-style still made from the trunk of a Bonete tree. Aromas of Parmesan cheese and citrus, sweetness and acidity of roasted agave, and spiciness of pepper.

Roasted for two days in an adobe oven using Maximiliana agave that grows wild in the western Sierra Madre mountain range, then pressed with a wooden axe and fermented outdoors for 5 to 7 days with natural yeast, followed by a single distillation in a hybrid style of Filipino and alembic. Aromas of guava and conifer, oily, botanical, with flavors of honey and chamomile.

This is a handcrafted raicilla by Don Gerardo Peña, also known as 'The Wolf of the Mountain', who operates a tavern (distillery) in the small village of Los Jacales in the western Sierra Madre mountains.

This local endemic species, Agave maximiliana (Maguey Lechuguilla), is roasted in an adobe oven with black oak firewood, fermented with wild yeast, and distilled twice in a stainless steel alembic. It has aromas of lavender and lemongrass, with smooth flavors of orange peel and prune.

A special batch blended with the new species of agave, Valencia, and Agave maximiliana. Fresh forest and citrus aromas, with clear flavors of bergamot and peppermint.

A special batch made using the very rare species Agave vasquezgarciae (Maguey Flor de Piedra), discovered in 2006. This maguey, meaning 'flower of the rock,' grows wild in rugged mountainous areas, making its harvest a labor-intensive process. It is truly a masterpiece unique to the 'mountain wolf.' The aroma is fragrant with herbs, and the flavor features a refined sweetness of roasted agave, along with mineral and vegetal notes.

"Benenoza (poisonous)" is a brand started by chef Esteban Morales, who traveled through various regions of Jalisco to gather outstanding producers. Each has a strong personality due to differences in the agave used, soil, climate, and production methods.

(White) (43.9%) Roasted in the town of El Mosco in the western Sierra Madre mountains using chicoaguilar, in a sun-dried brick oven. Fermented with natural yeast and distilled twice in stainless steel and copper pots. Aromas of orange peel and green apple, with flavors of lemongrass and cinnamon. In the town of El Tuito, near the famous beach resort of Puerto Vallarta, chicoaguilar (Angustifolia) is used and distilled twice in a Filipino-style still. Aromas of lemongrass and grapefruit, with a medium body that has moderate acidity and a buttery feel.

(Green)(47.9%) A famous beach resort, near the picturesque town of El Tuito, close to Puerto Vallarta, using wild maguey (Amarillo) and chicoaguilar, roasted in a sun-dried brick oven and distilled twice in a still made from tree trunks. It has a slightly smoky pineapple aroma with mint and citrus flavors. In the town of El Tuito, which means 'beautiful little valley' in the indigenous language Nahuatl, wild amarillo (Rhodacantha) and chicoaguilar (Angustifolia) are used, distilled twice in a still made from tree trunks. It has an aroma reminiscent of blue cheese, with mint and smokiness in the flavor.

(Black) (41.1%) Using Maximiliana agave cultivated in the town of Mascota, located in the western Sierra Madre mountains, distilled once in a hybrid still of Philippine and Arab styles. Fruity aromas of mango and papaya, flavors of orange peel and raisins. Aromas of apples before ripening, with a pine-like roasted flavor.

Cultivated from the Seniso Agave (Angustifolia) near the still-active Colima Volcano in Tuxpan, fermented outdoors in volcanic rock vessels, and double distilled in unglazed pottery. Aromas of ripe melon, sweet and sour lactic flavors, and a pleasant bitter finish.

Using Seniso Agave (Angustifolia) cultivated near the still-active Colima Volcano in Tuxpan, it is distilled twice in unglazed pottery. It has a sweet and sour lactic flavor with a pleasant bitter finish.

(Orange) (43.7%) A unique raicilla made using wild species of maguey, Brujo, steamed and fermented underground, and distilled once in a clay pot, produced in the highlands of Manzanilla de la Paz, at an altitude of over 2000 meters near the Michoacán state border. It has an overwhelming aroma reminiscent of Parmesan cheese, with acidity and umami similar to cheese and strawberries. A unique raicilla made using wild species of agave, Brujo, distilled once in a clay pot, produced in the highlands of Manzanilla de la Paz, at an altitude of over 2000 meters near the Michoacán state border. It has an aroma like cheesecake, with acidity and umami reminiscent of brewed beverages.

Made from Maximiliana agave in the village of Hacares in the Sierra Madre Occidental mountains. Only the high alcohol portion that comes out after the heads from the distiller (alcohol content 61.7%) is used. Aromas of green apple and sharp alcohol, with botanical, aloe, and pear flavors.

Made from Maximiliana Agave in the village of Hacares in the Sierra Madre Occidental mountains. Only the high-alcohol portion that comes out after the heads from the distiller (alcohol content 61.7%). Aromas of green apple and sharp alcohol, with botanical, aloe, and pear flavors in 30cc.

An interesting bottle distilled by the master distiller Don Guero from the blue agave variety typically used for tequila, sourced from the Sierra Madre Occidental mountains, and aged for over 20 years in a glass container. It features a cheese-like aroma characteristic of raicilla, with an oily and sweet-sour flavor, finishing with notes of orange peel and allspice.

The sweet aroma of ripe melon, an interesting bottle distilled by the master of raicilla, Don Guero, from the agave azul variety typically used for tequila, aged for over 20 years in a glass bottle. It has the characteristic cheese-like aroma of raicilla, with flavors of mango and allspice.

A precious bottle handmade by the Wixárika people, who continue to maintain their unique culture and traditions in the mountainous region of northern Jalisco. It is a spirit known as 'Tuchi' in their language. It has the aroma of tropical fruits like mango and papaya, with sweet honey-like flavors of citrus and minerals, and a pleasantly smoky finish. This intriguing bottle, distilled by Don Guero, a maestro of raicilla from the Sierra Madre Occidental, uses the agave azul variety typically used for tequila, and has been aged in a glass bottle for over 20 years. It features the characteristic cheese-like aroma of raicilla, along with flavors of mango and allspice.

Bacanora is an agave spirit made from the local maguey 'Pacifica' around the village of the same name in Sonora, northwestern Mexico, for over 300 years. It was banned in 1915 by the then governor, who later became president, Elias Calles, but it stubbornly survived and was legalized in 1992, gaining its designation of origin in 2000. 'Yooui', produced in the ancient city of Alamos in the southern part of the state using traditional methods, is a fine spirit that offers a slightly spicy and smoky flavor with aromas of mint and anise.

Sotol is a distilled spirit made from a plant called Dasylirion that grows wild in the desert regions of northern Mexico. It embodies the vitality of life that survives in the harsh desert. La Igera is a distillery located in the town of Aldama in Chihuahua, dedicated to handmade production. The harvested Dasylirion is steamed outdoors in a traditional oven, then manually pressed using an axe, naturally fermented in pine barrels, and distilled in copper pots. - Reyo Film: Aromas of herbs, sweet vegetal taste, with a hint of smoky finish. - Cedrosanum: Citrus aroma, mineral feel, smooth buttery body, dry flavor. - Wileli: Floral aroma, flavors of cinnamon and pepper, with a pleasant bitterness in the finish.

It is a representative cocktail of Mexico. Made with authentic 100% agave tequila, Cointreau, and freshly squeezed lime juice, it is served in a cocktail glass with natural salt on the rim.

A margarita that strongly emphasizes the flavor of agave, created by the world-renowned Julio Bermejo, an ambassador of organic agave margarita tequila, at his bar 'Tommy's' in San Francisco. It is served in a rocks glass without salt, made with 100% organic agave tequila, fresh lime juice, and agave syrup, shaken and served on the rocks.

A highball made by mixing 100% agave tequila, aged for several months in oak barrels, with carbonated water. It is recommended as a food pairing drink due to the good balance of the plant-derived natural sweetness from the agave and the vanilla-like aroma from the barrel.

Please choose your favorite tequila from the tequila list. ・Margarita… Tequila price + 400 yen ・Highball… Tequila price + 200 yen

A voluminous cocktail popular at beach resorts in Mexico! Enjoy the refreshing taste and coolness as if you are savoring fresh fruits. Lime/Strawberry/Mango/Pineapple/Passion Fruit/Raspberry - GLASS... each 1,100 yen; PITCHER... each 4,900 yen.