Hermanito Menu

serrano-cucumber mignonette | habanero cocktail sauce | lemon

japanese sweet potato chips | soy-chile dressing | avocado | tiny radish | masago pearls

ponzu | furikake | avocado | serrano chiles | cilantro

heirloom tomatoes | avocado | japanese cucumbers | habanero | cilantro | negi | red onions | lime

shiitake mushrooms | shishito peppers | organic tofu | mushroom soy | oyster sauce | morita chile | crispy noodles | gem lettuce

organic tofu | chili threads | sesame-soy dressing | ghost chile powder

japanese curry | pasilla chile | cucumber | pickled onion | veganaise | fries

buttermilk marinade | chick pea flour | chile morita | garlic chives | caper remoulade

smithfield farm's pork ribs | sesame | ginger | scallions | pickled habaneros | soy | shaoxing wine

yukon gold potato | shishito pepper | cotija cheese | lettuce | avocado ranch

autumn pears | chile-candied walnuts | honeynut squash | queso de chiba | cider vinaigrette

ecg gem & frisee | marinated chiles | mexican parmesan | fennel-garlic breadcrumbs | caesar dressing

bloomsdale spinach | aji verde | shallots | sesame

morita chile | green onion-wasabi butter sauce | chile-garlic condiment | chive blossoms

panko crusted | chorizo gravy | charred lemon | honey-chipotle dressing | earth crafted greens tango lettuce

cauliflower puree | white soy-chile grilled maitake mushrooms | guajillo salsa

peppercorn crusted | green peppercorn sauce | braised mushrooms | tempura onion rings

california prime beef | pickles | miso mustard | green peppercorn sauce | crispy fingerling potatoes

citrus marinated | smashed avocado | yellow peach-jicama relish | pickled fresno chiles | radish sprouts

guerrero style braised beef | queso | wilted cabbage | escabeche | consomme

cilantro crema | grape tomatoes | iceberg | cotija cheese

passion fruit | mint | cocoa nibs

tres leches cake | fresh fruit | dulce de leche |Nut Allergy (almond extract / dairy)

warm abuelita style

Mexican Lager

Mexican Pilsner Styler Lager ABV % 4.4

Mexican Lager

Mexican full-bodied lager ABV % 4.5

Languedoc, FR 100% Sav Blanc

Mendocino County Chardonnay

Chenin Blanc/Chardonnay, Loire & Rhone Valley, FR (Vegan)

Grenache, Consult, Syrah & Cabernet Sauvignon Vin de Provence, FR

Sauvignon Blanc/Verdejo, Bodegas Parra Jimnez, SP

2023 Pinot Noir l France

100% Pias Bio Bio, Nacimiento CH

Grenache from La Mancha, Spainv 2023

100% Tannat, Garzon Estate, UY

2022 Cabernet Sauvignon | Curico Valley, Chili

Tozai is the authentically Japanese sake that bridges the gap between East and West and is an invitation for all to enjoy Japanese sake.* Tozai's style is approachable for sake pros and novices alike, taking sake out of the special occasion category and making it an everyday drink.* Each Tozai sake is a classic representation of its style and grade.* Be transported to Japan just by looking at Tozai---the labels feature hand-painted koi fish, traditional Japanese kanji, and origami paper patterns.

Sake High! is sourced from Kyoto, Japan - handmade, all natural, gluten free, and sulfite free. A clean and drinkable sake - Sake High! is handmade junmai sake brewed in Kyoto, Japan at a brewery that is over 130 years old. For the first time, this sake is reaching the United States. Sake High! has a fruity aroma and a fresh, sweet, medium body. With a fruit-like flavor, it is clean and crisp with a slight tangy aftertaste. Best enjoyed chilled.Sake High! is all about love, new cuisines, adventure, and community.

verde mezcal | lime | agave

mezcal | pineapple | lime | agave | jalapeno

chipotle cheese | crema | pico | guacamole | cotija | scallions | escabeche

best of the coasts | serrano-cucumber mignonette | habanero cocktail sauce | lemon

buttermilk marinated | chick pea flour | oil cured chiles | garlic chilves | pickled onion remoulade

yuzu salt | lemon | chicharron

yukon gold potato | cotija cheese | lettuce | avocado lime crema

shiitake mushrooms | shishito peppers | organic tofu | mushroom soy | oyster sauce | chile molita | sprouts | earth crafted green's butter lettuce

adobo marinade | iceberg lettuce | cilantro crema | tomato | cojita cheese

shredded pork | onion | cilantro | smashed avocado | chicharron | salsa verde

basa sole | cilantro crema | shaved cabbage | avocado | secret sauce

guerrero style braised beef | queso chihuahua | cilantro | onion | consomme

sashimi style | avocado | serrano chiles | cilantro | yuzu kosho

scallions | masago | serrano | cilantro | radish | sesame vinaigrette

prime beef tenderloin | togarashi spice | pickled shallots | japanese mustard aioli | crispy onions

cali avocado | furikake | wasabi aioli | shiso | sushi rice

Espresso | Vodka | Coffee Liqueur

St-Germain | proseco | Soda

la Llorona Mexican Lager | House Michelada Mix

aperol | prosecco | club soda

organic tofu | chili threads | sesame-soy dressing | ghost chile powder

almonds| pomegranate seeds | ninja radish| manchego cheese | vino tinto vinaigrette

yuzu salt | lemon | chicharron

iceberg lettuce | charred corn | jicama | cucumbers | cherry tomatoes | queso fresco | avocado | pepitas | corn tortilla crisps | smoked bacon | scallions Choice Of:Honey Chipotle or Lime Dressing

selection of seasonal market fruit

japanese cucumbers | sprouts | sesame | chile morita | baked bar seeded bread

choriman's red chorizo & cage free omelet | american cheese | chipotle aioli | chives & scallions | sunumono pickle | baked bar brioche bun

smoked bacon | two eggs any style | crispy fingerling potatoes | oil cured chiles | toasted rustic bread

churro spiced waffle | horchata whipped cream | dulce de leche

buttermilk waffle | market berries | powdered sugar | maple syrup

smoked ham | jalapeno hollandaise | crispy fingerling potatoes | oil preserved chiles

caledonian blue prawns | heirloom white corn grits | cheddar cheese | peanut salsa macha | pickled onionsN CONTAINS NUTS

squash blossoms | zucchini | spinach | scallions | avocado | dry aged jack cheese | crispy fingerling potatoes

green chorizo | tomatillo salsa | avocado | watermelon radish | cage free eggs | cotija cheese | pickled serranos

seeded bread | cage free soft scramble | choriman's chorizo | chives | crema

6 oz marinated skirt steak | two eggs any style | crispy fingerling potatoes | rustic toast | pickled chiles

any tacos | eggs your way | crispy fingerling potatoes with pickled chiles

guerrero style braised beef | queso | wilted cabbage | escabeche | consomme

citrus marinated | smashed avocado | yellow peach-jicama relish | pickled fresno chiles | radish sprouts

Mezcal Espadin | Lime | Agave

Mezcal | Pineapple | Lime | Agave | Jalapino

Tequila | Grapefruit | Lime | Aperol

Toki Whisky | Almond Orgeat | Lemon | Pineapple

Available for all Draft cocktails, Margarita, , Mezcal marg, and Agave Pina

Toki Whiskey | Simple Syrup | Angostura Bitters

Catedral Espadin | Mole Bitters | Simple Syrup

Mezcal | Montenegro | Orange

Gin | Lemon | Honey

Lavender-Infused Tequila | Lime | Agave | Butterfly Pea

Condesa Prickly Pear Gin | Fevertree Indian Tonic

Rum | Hibiscus | Lime | Mint | Falernum

Rye | Dry Vermouth | Amaro | Maraschino

Midori | Cointreau | Lemon

Sotomayor Sotol | Aperol | Lemon | Honey | Fee Foam (Egg Free)

Espresso | Vodka | Coffee Liqueur

Celaya Blanco Tequila | Cointreau | Lillet | Lemon

Fernet | Mexican Coca-Cola

Roku Gin | Lime | Marachino | Creme De Violette

Gin Or Mezcal | Campari | Sweet Vermouth

Bourbon | Amaro | Aperol | lemon

Pisco | Lemon | Simple Syrup | Fee Foam

Mezcal | Yellow Chartreuse | Aperol | Lime

Rye | Sweet Vermouth | Angostura Bitters

Rum | Ginger Beer | Lime

Haku Vodka | Triplesec | Cranberry | Lime

Roku Gin | Triplesec | Lillet | Lemon | Absinthe

Torres 10 | Lemon | Triplesec

Hakata Whisky is a unique and highly sought-after spirit made by the Hikari Distillery in Fukuoka, Japan. It is distilled and matured using 100% barley, with a fraction of the barley fermented with Koji to create a savory, Umami flavor. The whisky is aged in Sherry casks in traditional warehouses and open-air warehouses, exposing it to the humid summer temperatures and cold winter temperatures of Fukuoka.As a result, Hakata Whisky has a bold and almost classical flavor, with a freshness that is truly unique. It appeals to both the discerning whisky drinker and the casual enthusiast, with the Sherry casks playing a dominant role in its flavor profile. The Oak and Umami notes glide over the palate and hug the sides of the tongue, creating a complex and striking textural element. Overall, Hakata Whisky is a timeless, elegant, and classic journey from beginning to end. If you're looking for a truly unique whisky experience, be sure to try Hakata.

Founded in 1823, Fukano Distillery is located in Hitoyoshi City, of the Kumamoto Prefecture of Japan on the island of Kyushu. Hitoyoshi is surrounded by mountains and is known for its pure water and nature. Shigeruriku Fukano is the fifth generation of his family to run the distillery. They use a combination of malted and un-malted rice to make their whisky in a pot still. These releases are very limited in nature and only a few casks are bottled each year. For 2016 they have released a few single new oak casks and also one white label marriage of sherry and new oak casks.Hitoyoshi, Kumamoto, Japan.Fukano Distillery makes a wonderful whisky that is sold in export markets only and is not to be considered as a Japanese Whisky. It is a Whisky that is distilled, matured, and bottled in Japan.

Kurayoshi the foothills of Mt. Daisen, here has a fine water that is indispensable for whisky distilling. Kurayoshi, called that Life is good is the origin of the word, but the annual temperature range in the Sea of Japan side is large, and the aging of whisky also advances quickly compared to the actual situation like Islay Island.It is no exaggeration to say that whisky is made by barrel and the nature. Our distillery is not big, we have a small number of staff, however, we will continue to strive all the staff with the desire to deliver the best whisky.

The history of Japanese whisky is the history of Shinjiro Torii, the founder of Suntory.In 1923, Shinjiro Torii envisioned a whisky filled with the essence of Japanese nature and hand-crafted by artisans through a patient process of enhancing the work of nature.He dreamt of creating subtle, refined, yet complex whisky that would suit the delicate palate of the Japanese and enhance their dining experience.Though initially inspired by traditional Scottish whisky, Torii envisioned a Japanese approach by choosing a terrain and climate completely different from those of Scotland. Torii chose the region of Yamazaki, on the outskirts of Kyoto as the birthplace of Japanese whisky.

Keizo Saji, the second Master Blender, inherited his father's quest to push the boundaries of what a Japanese whisky could be. He had searched all over Japan for high quality water that will become the most delicately aromatic to produce whisky that people would love. After searching with tenacity to the headstreams of rivers and deep into rugged mountains, he found Hakushu.The Hakushu Distillery is without question one of the highest distilleries in the world, built amidst the deepest forests of Mt. Kaikomagatake in the Japanese Southern Alps.The majestic forest that surrounds the Hakushu Distillery shelters an abundance of plant varieties reflecting the many expressions of Japanese nature. The malt whiskies born here are simultaneously blessed with a very particular microclimate, verdant forests, and water offering a rare softness and purity, only made possible by filtration of rain and snow through thousand-year-old granite rocks.

This whisky is matured in the finest Mizunara oak casks. Their pioneering research into the effect of wood selection on whisky maturation has led to the development of bespoke barrels, crafted from slow growth, air-seasoned wood from hand-selected trees. These casks are handmade due to Mizunara oaks delicate wood grain. This spirit is gently matured in traditional style for many years before it embarks on its unique sea voyage.Mizunara oak casks are the most expensive casks in the world.

Goes back to 1973, when Mt. Fuji Distillery was established by Kirin-Seagram Co., Ltd., the joint venture among Kirin Brewery Co., Ltd., Joseph E Seagram and Sons, Inc., and Chivas Brothers.From the start of its operations in 1973, not only the production equipment and technology of Scotch malt whisky were adopted, but those of American (Bourbon), Canadian, and Scotch grain whiskeys were also at Mt. Fuji Distillery. By integrating these with Kirin's brewing technology and expertise in meticulous crafting, we have refined our unique whisky-making style. The challenge was to create whiskies that are neither Scotch nor Bourbon, but rather whisk(e)y that fits the culture and tastes of people living in Japan and enthusiasts around the world who savor that style.

Harmonious, blossoming and subtle, Hibiki Whisky range celebrates an unrivaled art of blending, fine craftsmanship and a sense of luxury from the House of SuntoryToki means time in Japanese. It's a concept rich in meaning the world over, but particularly in Japan where respect for tradition and reinvention sparks a powerful creative energy Inspired by that interplay, Suntory Whisky Toki brings together old and new -- the House of Suntory's proud heritage and its innovative spirit -- to create blended Japanese whisky that is both groundbreaking and timeless.

Cucumber | Mint | Simple Syrup | Lime | Soda Water

Virgin Paloma with Fevertree Grapefruit, Lime, Apertif Sirop

Run Wild IPA | Non-Alcoholic Brew

Timeless never goes out of style. MICO is a new classic: Modern in spirit, crafted with respect to the legacy of world-class tequila.Our master distiller creates proprietary blends in small batches. She is an artisan who finds the optimal balance between smoothness + flavor, sweetness + spice.Each bottle is an expression of our meticulous dedication to the craft, captured. Pure, yet complex. Rested, not aged.Double-distilled. Refined to the point of rarified.

Pared down to the essential ingredients of mature blue agave, natural yeast, and volcanic-filtered well water from our estate, proud to pour a tequila with absolutely no additives of any kind---just incredible flavor.

Tequila Fortaleza, is arguably one of the most sensational, artisanally made Tequilas in the world of agave spirits. Since their debut in 2005, Tequila Fortaleza has amassed a following of aficionados unrivaled by any other brand with only 15 years in the market. However the roots of Fortaleza, reach far past their recent history, 140 years to be exact, to the beginning of the Tequila industry itself. Owner/operator Guillermo Erickson Sauza is the fifth generation of the infamous Sauza family, whose legacy in Tequila began back in 1843 with his great-great grandfather, Cenobio Sauza. When Guillermo returned to the family distillery, nestled between giants in the town of Tequila, in the late 90's, it had been converted into a museum, and had stopped making tequila over 30 years prior. Small project by small project, the distillery was fixed up and revived, and by 2003, was once again distilling tequila. Tequila Fortaleza is, the way they put it, made the old way, using a 100 year o

At 6,788 feet above sea level in the remote mountain town of Jesus Maria, Felipe Camarena masterfully crafts this bright, aromatic Blanco Clasico tequila from stressed hillside agave plants grown in tequila's highest-altitude agave region. Felipe's Destileria El Pandillo is arguably one of the most forward-thinking, innovative and sustainable distilleries in the business. After select harvesting, the agave plants are slowly roasted in brick ovens and macerated intact with their fibers for a richer, fuller flavor. Following fermentation with rainwater, Felipe slowly distills this seleccion in small copper pot stills and aerates the spirit prior to bottling.Tasting NotesColor: pure and clear with rich agave viscosityNose: rising pastry dough, spring rain, mint, bold roasted agavePalate: velvety, wine-like texture with fresh chile tingle, white pepper, spearmint candies

After nearly a decade in the industry seeing tequila follow many different trends, friends David and Lalo sought to create a truly pure blanco tequila.What began as a small, private batch for our friends & family in Guadalajara turned into a tequila high in demand for its taste and purity, so THEY are excited to now share LALO with the world.

Altos Planos Inc., producer of award-winning, additive-free and sustainable Mijenta Tequilla, PROUDLY ANNOUNCES THAT IT HAS RECEIVED B CORP CERTIFICATION FROM NON-PROFIT ORGANIZATION B LAB. THE ONLY TEQUILA PRODUCER TO RECEIVE THE RECOGNITION TO DATE, THE COMPANY MET OR EXCEEDED THE B IMPACT ASSESSMENT CRITERIA MEASURING AN ORGANIZATION'S SOCIAL IMPACT ACROSS CATEGORIES INCLUDING CORPORATE GOVERNANCE, THE ENVIRONMENT, COMMUNITY, EMPLOYEES AND CUSTOMERS.THE COMPANY'S B CORP CERTIFICATION BUILDS ON MIJENTA'S RECENT ADDITIVE-FREE RECOGNITION FROM TEQUILA MATCHMAKER, WHICH ALSO EMPLOYS RIGOROUS CRITERIA.Their rich fermentation process takes longer than the typical TEQUILAS. ANA MARIA METICULOUSLY MONITORS THE PROCESS TO MAINTAIN A DELICATE BALANCE BETWEEN TEMPERATURE, PH AND SUGAR LEVELS. ADD IN MOTHER NATURE'S TOUCH WITH THE YEAST STRAINS THAT OUR MAESTRA TEQUILERA SELECTS FOR FERMENTATION, AND MIJENTA IS READY FOR A DELICATE DOUBLE DISTILLATION IN POT STILLS.

Sustainably farmed in the Jalisco Highlands, 100% Blue Weber Agave is grown and distilled family owned and operated distillery.The process begins with planting Agave tequiliana Weber (blue agave) in the red soil of Atotonilco el Alto, Jalisco.Milling occurs in two different processes to extract the precious juice of the cooked agave.In one step they use the tahona, a large stone wheel that rotates slowly, crushing the agave.They use small copper stills that infuse an exquisite flavor into our tequila, precisely and carefully calibrating the alcohols that need to be removed, finally being left with only the best after two distillations. This is where the great spirit of Siete Leguas is released.

The Tequila Ocho story begins with the Camarena family, who started making tequila in 1937 and are now in their third generation as tequila producers. This family is one of the few that still make tequila in the slow, artisanal way. With the Camarenas nothing is rushed or hurried during the whole process, from the growth of the agave to the final distillation.All tequila made by the Camarena family is produced exclusively from agave from their own fields, a fact that few other producers can claim. Because the production is small-batch and carefully done, the heart and passion of the Camarenas' Mexican soul is in each drop of their tequila. The family have only ever made 100% agave tequila.

The name G4 stands for Four Generations of tequila mastery. Felipe Camarena and his sons honor traditions that started back in 1937 while innovating in the pursuit of crafting pure luxury tequila.Felipe Camarena has an undeniable passion for making great tequila. His family heritage combined with his engineering background has led to a distillery like none other at El Pandillo. Felipe is uncompromising in crafting pure luxury tequila by both honoring traditions like copper stills and stone ovens and using only their own mature agave plants, but also innovating by distilling with harvested rainwater, creating stone ovens that evenly cook the tequila, taking out the internal male parts of the agave to remove bitterness, recycling the cooked agave and turning it into fertilizer.

Tequila Dahlia is a reposado tequila finished with the cristalino process to create the smoothest, most delicate luxury tequila crafted to sip effortlessly from daytime to nightfall. Dahlia is a full agave tequila, equally at home in a glass to be savored, or as part of your favorite tequila cocktails.

La Altena distillery was created in 1937 by Don Felipe Camarena. He was a visionary man who saw the potential to make a great tequila, up here, in the mineral-rich highlands of Jalisco. Today, his grandson Carlos Camarena is our Master Distiller and his sister, Jenny Camarena, our first female Director of Operations.The Camarena family continues to honor the traditional way Don Felipe made tequila over 80 years ago.But most importantly, it is the care and dedication of the people at La Altena that make El Tesoro really special. Our passion and community bond help us make a tequila that we are truly proud of. Together, we craft the Art of Tequila.Nestled in the Jalisco highlands, La Altena distillery can be found in the heart of Mexico. Here, the mineral-rich soil and high altitude give our agave a fruity, floral flavor that shines through in every drop of El Tesoro.

Referred to as 'the orchard of Jalisco' due to its vast and exuberant vegetation, Atotonilco is in the highlands and the first town you come to when travelling up from Guadalajara in the south and it is here that the Fonseca family grow and harvest their premium blue agave.Dedicated to agriculture, the Fonseca family were major suppliers of all basic crops, grains, and fruits, but by the 1960's their main focus had shifted to agave as they began to supply many of the tequila producers throughout the highlands.The mission at Don Fulano has always been to produce exceptional tequila. They employ a truly unique dual distillation process; an old style double column still and also a traditional copper pot still, using heat to eliminate any unwanted alcohols. The two distillates are then blended. Anywhere between 12-16% of the distillate comes from the column still, this process is used exclusively by Don Fulano and allows them to consistently create tequilas of the highest quality.

[?]Did you know - Fuenteseca is not only the oldest tequila on earth, but they were also the first to be vintage-dated? Enrique Fonseca had to convince the CRT that Tequila was an actual agricultural product, with real harvest dates. I challenge you to find a 20+ year product with as much character from its raw material as this. El Arquitecto shows off all of his skills on this line.

Pedro Camarena Ramirez's son was co-founder of Destileria El Gallito and where Tequila Cazadores was produced, but his death and that of his son, broke the continuity of his lineage. Felipe J. Camarena, renowned Tequila Master, invited the great-great-grandson of Pedro Camarena Ramirez to reconnect his tequila origins and create his own tequila... thus Tequila Primo 1861 was born.His great-great-grandson, Pedro Camarena, still owns the ring which has been passed down through at least 5 generations in the direct line of Pedro Camarena Ramirez. The ring contains an armorial with the heraldry of the Camarena family, a gold hourglass on a field of gules.

For more than 800 years, this centuries-old drink has been made by the Anazasis and Tarahumara tribes. Today, Hacienda de Chihuahua extracts the sotol plant from nature, thus preserving its organic and natural character.The Sotol drink inherits from this wild plant a spirit that is only forged in the constant fight against a harsh and hostile environment.Its slow steam cooking, fermentation with champagne yeasts, distillation in a double column copper alembic, as well as resting for at least 6 months in new French white oak barrels, achieve an extraordinary spirit that is appreciated in its fine, unique aroma, soft and natural; and either alone or prepared, it provides a unique experience.Sotol Hacienda de Chihuahua is a rich tradition from Mexico to the world.

ESPADIN : Aged 8 Years 43% ABVAromatically Smokey Scent.Sweet & Savory on the palaet. Gentle mildly herbal & fruit-filled finish. $18TOBALA : Aged 14 years 46 ABV Subtly smoked. lusciously earthy, delightfully herbal.Piquantly warm touch that leaves a delectable lingering finish. $21MADRECUISHE : Aged for 12 years 47% ABV Praised for it's high minerality & unparalleled succulent flavor. Exquisite floral & citrus tasting notes. $26

Adela was 14 when her father fell ill. Charged with putting food on her family's table, Adela decided to take matters into her own hands. She took over her father's job at a distillery. In the rural mountains of Oaxaca, Adela sold mezcal out of plastic bottles with handwritten labels., She is now in her twenties and alongside her father, who has since recovered, they produce some of the most excellent and unique artisanal mezcal in the region. Locals still call her The Mezcal Girl, and they probably always will.They are committed to local partnerships. We have given a percentage of the company equity to the Mezcalero families we work with, joining together as business partners and comrades.They plan to further support the local community through advanced sustainability efforts as we grow. Through partnership, we hope to build relationships, foster innovation, and ultimately, continue to share the magic that is mezcal.

The name of the brand, MESTIZO, is a perfect one-word description of how mezcal was created. Mestizo originates from the Latin mixticius, meaning mixed, and was used by the Spanish to refer to the mixing of the European and indigenous Mexican people. Mezcal is a fusion between the ancient beverage mexcalli, produced by the indigenous tribes of Mexico, and the alambique distillation process introduced to the Spanish by the Moors and subsequently brought by the Spanish to the indigenous civilization of the American colonies. Mezcal is thus the first MESTIZO spirit of America.

Meet Rosaluna. Made with just three ingredients (8-year-old agave, water, and a lot of love), it's designed to get you hooked on the Magic of Mezcal. Bright and brilliant with complex and layered notes of citrus and tropical fruits, look out for a silky smooth finish and just a hint of agave smoke. For the Mezcal newbie, the Mezcal connoisseur, and everyone in between, too.

Mal de Amor Mezcal is a Zapotec-family-owned brand from Santiago Matatlan, Oaxaca. The palenque is just off the main paved road on the outskirts of town, and it features a full restaurant, a robust barrel aging program, and a small bottling and labelling room. The agave used for production at Mal de Amor come from a variety of different lands in Oaxaca which allows for a rich diversity in expressions to include different terroir. Portions of the family owned land is used to maintain the sustainability of agave for future generations.

On the steep precarious hillsides of Oaxaca, Guerrero and Durango, varieties of agave indigenous to the region grow wild and are heavily sought after by the local mezcaleros. These varietals produce flavors that are exotically intense, with rich earth tones and savory smokiness. From the heart of the maguey, these flavors are traditionally extracted to produce mezcal that is wildly refined. Because we at Bozal believe that something wild produces a far richer spirit. The Spanish term, bozal, translates to wild or untamed. We chose this name for our Mezcal in reference to the wild species of Mexican agave grown in hard-to-reach, uncultivated lands of Oaxaca, Guerrero and Durango. As well as for the untamed traditions used by our family-operated distilleries, or mezcaleros, to distill small batches in those same locations.

After experiencing many sunrises through its 7 to 35 years lifespan, the agave is finally ready to reproduce for its first and only time, before returning to the land. In this final process, the agave will invest all its energy to reproduce by growing a stem, quiote. Once grown, the seeds at the top will be blown by the wind and scattered through mountains planting the next generation of wild agaves.To maintain the biodiversity of these wild agaves, Casa Amaras handpicks the strongest and healthiest mother plants, waits till they are ready to reproduce, and at the right time carefully selects the best seeds. At present, we have planted over 150,000 seeds representing 18 different types of agave, among them: Espadin, Tobala, Sierra Negra, Mexicano, and Jabali.

The tradition of Las Marias Mezcal started 76 years ago with Don Bernardo Diaz de Leon, who produced mezcal illegally in downtown San Luis Potosi in the basement of his house. Don Bernardo's daughter, Maria, started working with him when she was just 12 years old. Maria's daughter Emma del Carmen Moreno Grageda and her husband Juan Zarur Flores are thefounders of Las Marias and Juan is also the maestro mezcalero. The Las Marias brand was established in honor of Emma's mother and Juan's own mother, who is also named Maria.

Victorioso's Espadin (A. Angustifolia) Mezcal uses only mature agave, which can takes up to 12 years before reaching full maturity & harvesting begins, known as Capon Agave. These Capon Agaves result in a richer intricate flavor. Our Espadin has an expressive aroma of roasted agave, fruits and herbs backed by light smoke and Dulce de leche. The palate offers complex, harmonious notes of orange peel, melon, chamomile flower and honey.Victorioso's Ensamble Mezcal uses only mature wild agave that can grows for 15 to 30 years before harvesting begins. Victorioso's Ensamble Mezcal uses equal portions of Mexicano (A. Rhodacantha), Cuishe (A. Karwinskii) , Tepeztate (A. Marmorata), & Tobala (A. Potatorum). The mix of agaves can produce wildly-different flavor profiles. Our Ensamble has an earthy expression, with slightly smoky bouquet and hints of green mango, watermelon, honey, and orange blossom.

WOLF SPIRIT'S ESPADIN hand selected for HERMANITOOrigin: San Dionisio, Oaxaca. Mexico.Agave: Angustifolia (colloquial name - Espadin. pronunciation ES-PA-DEAN)Agave age: 6 to 7 yearsMaster distiller: Miguel MartinezOven type: conical earth ovenFuel source: Oak and mesquite woodMill: Horse drawn grind stone (Tahona)Fermentation: Cypress woodDistillation: 2x in copperCuts: Hearts, proofed with distilled water

panko togarashi | chipotle dipTake great avocados, bread them then deep fry them with something spicy to dip them in.

yukon gold potato | shishito pepper | cotija cheese | lettuce | avocado lime cremaCreamy mashed potatoes mixed with blistered shishito peppers then wrapped in hand made flour tortillas with lots of avocado crema drizzled over the top.

carrot-habanero hot sauce | roasted garlic | toasted sesame | preserved kumquatsWe brine them, then smoke then, then fry them and toss with our 10 day process habanero hot sauce.....and some kumquats we poach in a ginger syrup

4 TACO | guerrero style braised beef | queso chihuahua | cilantro | onion | consommeOUR MOST POPULAR DISH EVER....WE ARE ALWAYS CONTINUING TO PERFECT IT

Choice : Rice Bowl, Salad or Tacojapanese eggplant | mexican squash | tomato | salsa roja

Choice : Rice Bowl, Salad or Tacoshredded pork | onion | cilantro | smashed avocado | chicharon

Choice : Rice Bowl, Salad or Tacocarne asada marinated hanger | molcajete salsa | pickled habanero onion