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750ml
Bottle:
$38.06
$40.06
6 bottles:
$26.86
TOP 100 SPIRITS 2020 - With mellow tinges of coconut on nose and palate, this Tequila is generally mild, with hints...
700ml - Case of 6
Bottle:
$45.00
Crystal clear tequila, floral and fresh on the nose with aromas of agave and hints of cucumber on the palate.
700ml
Bottle:
$51.89
$54.62
Golden amber tequila, notes of vanilla, caramel and melted butter on the palate finishes with earthy aromas and a...
750ml
Bottle:
$47.40
It has strong minerality, citrus and floral notes that you come to expect from Altos and El Pandillo. The finish is...
750ml
Bottle:
$86.40
6 bottles:
$81.60
Fermented on and off the fibers and straight off the Still. Volans Blanco at its purist.
750ml
Bottle:
$54.00
‘Rested’ in carefully selected, very used American White Oak Barrels for under one year. They are very proud of...
750ml
Bottle:
$46.74
$49.20
Clear color. Aromas and flavors of graham cracker, raisins, caramel cheesecake, roasted sweet potato, buttered...
750ml
Bottle:
$58.13
$61.19
6 bottles:
$57.59
Tequila Reposado combines fruitv notes such as blackcurrant, red apple, pineapple and well-ripened peaches, with nuts...
750ml
Bottle:
$46.27
$48.71
6 bottles:
$40.93
Blend of highland and lowland agave to deliver sweet, floral notes of the highland and a sophisticated, peppery...
750ml
Bottle:
$46.27
$48.71
6 bottles:
$40.93
If you’re into a spicy margarita then you just found your best new secret weapon. Naturally flavored to bring out...
750ml
Bottle:
$21.28
$22.40
Rested in ex-Kentucky Bourbon barrels for 3-4 months, our Reposado expression brings the perfect amount of oak and...
Mavrodaphne Tequila
In the Archaea region, high in the Northern Peloponnese mountains, the predominant grape varietal grown is the prized Mavrodaphne. Meaning 'Black Laurel', the Mavrodaphne grapes have extremely dark skins, and ripen slowly under the Greek sunshine, helped by the mineral rich soils the vines thrive in. This grape varietal is mostly used to produce the opaque, inky fortified wine of the same name, which is popular all over Greece and elsewhere in the world. This fortified wine allows the grapes to really show off their complex and fascinating flavors, which range from a rich marzipan to flavors of bitter chocolate, sweet coffee, dried figs and prunes, as well as plenty of jammy fruit notes.
Mavrodaphne is produced in a traditional method which involves leaving the grape juice exposed to the sun in large vats, before having its fermentation halted by the addition of various distillates taken from previous successful vintages. This mixture contains plenty of residual sugar, which gives the end result its characteristic sticky sweetness, and also helps with the next fermentation process, which typically takes place in large underground cellars. The final product is a heady drink, absolutely bursting with unusual, rich and sweet flavors and carried in a dark and slightly viscous Port-like liquid.
Mavrodaphne grapes are also used for the production of still red wines, but are generally blended with varietals such as Agiorgitiko or imported grapes like Cabernet Sauvignon. Mavrodaphne grapes are excellent for mellowing more acidic varieties, and producing deliciously rounded wines, which have taken the international market by storm in recent decades.
Additional Information on Greek Wines
Greek Wines
Ancient Greek Wines – A Brief History of Wine in Greece
The Myth of Dionysus, Greek God of Wine
What is Retsina?
Tequila is probably Mexico’s greatest gift to the world of fine spirits, and is also possibly one of the most underestimated and misunderstood drinks in the world. Widely used for shots and slammers, and more often than not associated with parties and hangovers, Tequila is in fact a wonderful drink full of subtleties and expression of terroir, that is highly rewarding for those who look into its finer points.
One of the special things about Tequila is the fact that it is capable of expressing the fine nuances and subtle notes of its raw material, far more so than other, similar spirits. That raw material is, of course, the Blue Agave - not a cactus, as is commonly believed, but rather a succulent quite like a lily, which grows in the deserts of Mexico mainly around the province of Jalisco. The Blue Agave takes a decade to mature, and during those ten years, it takes in many of the features of its surroundings, just like a grapevine would. This is why Tequila varies in flavor and aroma from region to region, from the earthier Tequilas of the lowlands, to the more delicate and floral examples from areas of a higher altitude.
The picking and peeling of the spiky Agave, and the distillation process of Tequila is a complicated one, and one which is carried out with enormous skill by the jimadors and master craftsmen who produce the spirit. Steam cooking of the body of the plant is followed by crushing, then fermentation and distillation completes the process. The end product is categorized according to whether or not it is made with pure (‘puro’) agave, or blended with other sugars, and according to how long the spirit is aged for.